A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion by Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini

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Mining transcriptomic data to identify Saccharomyces cerevisiae signatures related to improved and repressed ethanol production under fermentation. by Sima Sazegari, Ali Niazi, Zahra Zinati, Mohammad Hadi Eskandari

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Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage by Hadi Hashemi, Ehsan Shad, Fatemeh Ghiasi, Mohammad Hadi Eskandari

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Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties by Mahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, Asgar Farahnaky

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Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix by Mohammad Sadegh Arab, Hannan Lashkari, Mehrdad Niakousari, Mohammad Hadi Eskandari

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Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils by Mohammad-Taghi Golmakani, Armin Ghassemi, Mohammad Hadi Eskandari, Mehrdad Niakosari

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Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage by Hannan Lashkari, Mohammad Javad Varidi, Mohammad Hadi Eskandari, Mehdi Varidi

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Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil by Nastaran Khajehie, Mohammad-Taghi Golmakani, Marzieh Eblaghi, Mohammad Hadi Eskandari

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Scientific and technical aspects of yogurt fortification: A review by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Gholamreza Mesbahi, Mohammad Amin Hanifpour

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Co-encapsulation of probiotic bacteria and fructooligosaccharides in basil seed gum-stabilized double emulsion gels: Probiotic viability and physicochemical properties by Abolfazl Taghrir, Mohammad Hadi Eskandari, Hadi Hashemi, Seyed Mohammad Hashem Hosseini

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Physicochemical Properties and Microbial Storage Stability of Tiri Traditional Iranian Flat Bread by Sara Mazidi, Mohammad-Hadi Eskandari, Mehrdad Niakosari, Reza Mostowfizadeh-Ghalamfarsa, Mahboobeh Fazaeli

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Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D₃ and Tannic Acid by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini

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Effect of Cholesterol to Vitamin D3 and Span 60 to Tween 60 Ratios on the Characteristics of Niosomes: Variable Optimization Using Response Surface Methodology (RSM) by Mohammad Hossein Mowlaeifar, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini, Mohammad Hadi Eskandari

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Transient expression and purification of prochymosin in tobacco (Nicotiana benthamiana) using viral vectors by Esmaeil Ziaee, Mohammad Hadi Eskandari, Ali Niazi, Marzieh Moosavi Nasab, Mahmmod Aminlari

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Effect of Whey Beverage Fortified with Vitamin E on Quality of Life in Hemodialysis Patients by Zahra Sohrabi, Mohammad Hassan Eftekhari, Marzieh Akbarzadeh, Mohammad Hadi Eskandari, Mohammad Mahdi Sagheb

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Yeast-Lactobacillus Co-Cultures as in situ Ethanol Producers for Flavor Ester Synthesis using Lipase in Fermented Milks by Maryam Shojaei Zinjanab, Mohammad Taghi Golmakani, Mohammad Hadi Eskandari, Mingzhan Toh, Shao Quan Liu

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The effects of orally administered Bacillus coagulans and inulin on prevention and progression of rheumatoid arthritis in rats by Khadijeh Abhari, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh, Saeid Nazifi, Javad Sajedianfard, Mohammad Hadi Eskandari

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Promising application of probiotic microorganisms as Pickering emulsions stabilizers by Maryam Nejadmansouri, Mohammad Hadi Eskandari, Gholam Hossein Yousefi, Masoud Riazi, Seyed Mohammad Hashem Hosseini

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Protective effects of synbiotic diets of Bacillus coagulans, Lactobacillus plantarum and inulin against acute cadmium toxicity in rats by Dornoush Jafarpour, Seyed Shahram Shekarforoush, Hamid Reza Ghaisari, Saeed Nazifi, Javad Sajedianfard, Mohammad Hadi Eskandari

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Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics by Mahdieh Zare, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohammad Hadi Eskandari, Fatemeh Ghiasi, Seyed Mohammad Hashem Hosseini

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