Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens by Amir Ali Anvar, Hamed Ahari, Maryam Ataee

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Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat by Fatemeh Karimnezhad, Vadood Razavilar, Amir Ali Anvar, Soheyl Eskandari

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Nanoemulsion production techniques upgrade bioactivity potential of nanoemulsified essential oils on Acipenser stellatus filet preserving by Mina Nasiri, Hamed Ahari, Anousheh Sharifan, Amir Ali Anvar, Shahpour Kakolaki

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Combined Effect of chitosan-Based Edible Film Containing Oregano Essential Oil on the Shelf-Life Extension of Fresh Chicken Meat by Fatemeh Karimnezhad, Vadood Razavilar, AmirAli Anvar, Shahrzad Dashtgol, Atefeh Pilehvar Zavareh

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Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process by Safa Rabbani, Seyed Amir Ali Anvar, Sara Allahyaribeik, Behrooz Jannat, Hamed Ahari

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Evaluation of High Resolution Melting (HRM) Analysis for Meat Species Identification of Raw and Cooked Meat by Peyman Gholamnezhad, Hamed Ahari, Gholamreza Nikbakht Brujeni, Seyed Amir Ali Anvar, Abbasali Motallebi

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Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets by Bahareh Nowruzi, Mahsa Ahmadi, Noureddine Bouaïcha, Amir Eghbal Khajerahimi, Seyed Amir Ali Anvar

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