- Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab*,mona kaveh,Seyyed Mahdi Ziaratnia , production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques , Research and Innovation in Food Science and Technology , 2023 ; : -
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- Mahsa Noktehsanj,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo,Hamid Bahador Ghodosi , Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables , Research and Innovation in Food Science and Technology , 2022 ; : -
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- Mahsa Noktehsanj,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo,Hamid Bahador Ghodosi , Isolation and characterization of Lactiplantibacillus plantarum bacteriocin from fruit-based fermented products and its comparison with commercial nisin , Iranian Food Science and Technology Research Journal , 2022 ; : -
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- narjes nadali,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Ahmad Balandari , Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.) , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2022 ; 59 (7) : 2855 - 2866
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- Mojgan Yazdi,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab , Diversity of Yeast Microbiota in Spoiled Iranian Doogh and Effects of Kluyveromyces marxianus on its Protein Profiles , Applied Food Biotechnology , 2022 ; 9 (1) : 41 - 52
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- Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Evaluation of Spoilage-Related Bacterial Diversity of Iranian Doogh by Biochemical And Molecular Techniques , Proceedings of the National Academy of Sciences, India. Section B , 2021 ; 91 (4) : 829 - 837
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- Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Isolation and identification of spoilage molds in Iranian Doogh based on morphological and molecular methods , Food Science and Technology , 2021 ; 18 (117) : 133 - 143
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- Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Evaluation of the resistance of two spore forming probiotic bacillus species in the gastrointestinal tract simulation model and their probiotic properties , Research and Innovation in Food Science and Technology , 2021 ; 11 (1) : 29 - 42
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- Mohadese Sharifi,Hatef Ajodani Far*,Abolfazl Pahlevanloo,Marzieh Hosseininezhad , The First Report of Bacteriocin Production by the Bacillus coagulans IS2 and its Antibacterial Effects , Egyptian Journal of Veterinary Sciences , 2021 ; 52 (2) : 195 - 202
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- Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating. Food Science and Technology , Food Science and Technology , 2020 ; 17 (100) : 103 - 115
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- Safiyeh Rajabzadeh Shandiz,Seyyed Mahdi Ziaratnia*,Abolfazl Pahlevanloo,Mahboobe Sarabi-Jamab , Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 , Research and Innovation in Food Science and Technology , 2020 ; 8 (4) : 315 - 324
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- Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Effects of Natamycin and Temperature on the Microbial Population of Doogh during the Shelf Life , JOURNAL OF NUTRITION FASTING AND HEALTH , 2019 ; 7 (4) : 221 - 228
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- Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination , Food Science and Technology , 2019 ; 16 (90) : 299 - 317
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- Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Application of spore-forming probiotic Bacillus in the production of Nabat - a new functional sweetene , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 113 : 1 - 6
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- Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo*,Malik Altaf Hussain , A review on Bacillus coagulans as a spore-forming probiotic , Applied Food Biotechnology , 2019 ; 2 (6) : 91 - 100
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- Samira Yeganehzad*,Abolfazl Pahlevanloo,Maryam Kiumarsi,azade Zayerzade,Seyyed Alireza Sagadi,Mostafa Shahidi Noghabi,narjes nadali , Effects of sugar-free, αs1-casein–enriched chocolate on stress: based on salivary cortisol measurement and questionnaire data collection , Journal of Nutritional Sciences and Dietetics , 2018 ; 4 (2) : 112 - 119
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- mona kaveh,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab , Fungies, valuable sources of bioactive β-glucans , Journal of Biosafety , 2018 ; 10 (3) : 45 - 65
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- narjes nadali,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Ahmad Balandari , Effect of maltodextrin dextrose equivalent and inlet air temperature on physicochemical properties of barberry fruit powder produced by spray drying , Food Research , 2018 ; 28 (4) : 169 - 179
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- Maryam Kiumarsi,Samira Yeganehzad*,Mostafa Shahidi Noghabi,Abolfazl Pahlevanloo,maral khoshkish , Optimization of formulation of dark chocolate using mixture of inulin, isomalt and maltitol , Innovation in food science and technology , 2017 ; 9 (3) : 73 - 86
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