Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Probiotics and Fermented Foods, Essential Oils and Antimicrobial Activity, Microbial Metabolites in Food Biotechnology, and Food composition and properties.
Diagnostic accuracy of the <scp>WHO</scp> clinical staging system for detection of immunologically defined advanced <scp>HIV</scp> disease: A systematic review and meta‐analysis
Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake
Phenolic components from carrot (Daucus carota L.) pomace: Optimizing the extraction and assessing its potential antioxidant and antimicrobial activities
Evaluation of Monascus purpureus fermentation in dairy sludge-based medium for enhanced production of vibrant red pigment with minimal citrinin content
Evaluation of probiotic potential of autochthonous lactobacilli strains isolated from Zabuli yellow kashk, an Iranian dairy product
Effects of glycerol and sorbitol on a novel biodegradable edible film based on <i>Malva sylvestris</i> flower gum
Investigation of the Composition, Antimicrobial, Antioxidant, and Cytotoxicity Properties of Salvia abrotanoides Essential Oil
Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage
Optimization of gamma‐aminobutyric acid production by <i>Lactobacillus brevis</i> PML1 in dairy sludge‐based culture medium through response surface methodology
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt.
Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying
Ultrasensitive detection of micrococcal nuclease activity and Staphylococcus aureus contamination using optical biosensor technology-A review.
Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt
Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt
The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients.
Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein.
Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food‐Grade
<i>Lactococcus lactis</i>
Which Inhibited Allergic Responses in a BALB/c Mouse Model
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices.
Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry.
Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations
Analysis of different signal peptides for the secretory production of Ama r 2 in gram-positive systems (Lactococcus lactis).
Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans.
Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat
Probiotic Fermented Milk
Metabolomics analysis revealed metabolic changes in patients with diarrhea-predominant irritable bowel syndrome and metabolic responses to a synbiotic yogurt intervention.
Antagonistic activity of recombinant Lactococcus lactis NZ1330 on the adhesion properties of Escherichia coli causing urinary tract infection.
Antioxidant potential and antimicrobial activity of chitosan-inulin conjugates obtained through the Maillard reaction.
Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains.
Heterologous expression of Thrombocidin-1 in Pichia pastoris: Evaluation of its antibacterial and antioxidant activity.
In Silico Study of Different Signal Peptides to Express Recombinant Glutamate Decarboxylase in the Outer Membrane of Escherichia coli