Cloning of prochymosin gene in lactococcus lactis bacteria by L. Aminlari, A. Hosseini, M.H. Eskandari

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Simultaneous determination of nitrite and nitrate residues in meat products marketed in Shiraz by high performance liquid chromatography by H Golkari, M.H Eskandari, S Pakfetrat, H Lashkari

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The Effect of Socio-Economic Dimensions on Deforestation: Application of Spatial Econometrics by H. Amirnejad, A. Mehrjo, M.H. Eskandari Nasab

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Comparison of antibacterial activity of four cultivars of olive (Olea europaea) leaf extract on Bacillus cereus by M Abbasvali, M Esmaeili Koutamehr, H Moshtaghi, M.H Eskandari

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Development of a novel platform of virus-like particle (VLP)-based vaccine against COVID-19 by exposing epitopes: an immunoinformatics approach by A. Ghorbani, F. Zare, S. Sazegari, A. Afsharifar, M.H. Eskandari, A. Pormohammad

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Effect of different processing stages of commercial fruit leather on patulin reduction by M.H Eskandari, M , Montaseri, GH Mesbahi, A TaheriYaganeh, M Niakousari, S Karami

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Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese by H Sedaghat, M.H Eskandari, M Moosavi-Nasab, S.S Shekarforoush, M.A Hanifpour

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Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative ch... by R. farahi ashtiani, SH. ShekarForoush, H.R. Gheisari, S. Basiri, M.H. Eskandari

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