Mycotoxin detoxification of food by lactic acid bacteria by Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, Per Saris

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Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase by Mona Moslemi, Ali Moayedi, Morteza Khomeiri, Yahya Maghsoudlou

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Optimization of Gamma Aminobutyric Acid Production from Various Protein Hydrolysates by Lactiplantibacillus plantarum MCM4 by Ali Moayedi, Zahra Zareie, Forough Yaghoubi, Morteza Khomeiri

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Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei by Sima Taheri, Morteza Khomeiri, Mehran Aalami, Ali Moayedi

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The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel by Moslem Sabaghi, Yahya Maghsoudlou, Morteza Khomeiri, Aman Mohammad Ziaiifar

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Investigation of antifungal activity of lactic acid bacteria isolated from sorghum, corn and barley sour doughs against Aspergillus flavus, Penicillium expansum and Rhizopus corini... by Barat Ali Zarei Yam, Morteza Khomeiri, Ali Moayedi, Yamchi Ahad

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Antifungal Preservation of Food by Lactic Acid Bacteria by Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, Per E. J. Saris

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Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process by Maryam Moosavi, Mahboobeh Kashiri, Yahya Maghsoudlou, Morteza Khomeiri, Mehran Alami

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A review of the most common prebiotic combinations, with an emphasis on inulin by Jalal Ehsani, Mohammad Mohsenzadeh, Morteza Khomeiri, Azim Ghasemnezhad, Sedigheh Ebrahimi

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Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry by Dina Shahrampour, morteza khomeiri, mahbobeh Kashiri, Sayyed Mohammad Ali Razavi

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Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread by Parvin Shayesteh Kia, Alireza Sadeghi, Mahdi Kashaninejad, Maryam Zarali, Morteza Khomeiri

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Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants by Zhila Moradi-Khatoonabadi, Yahya Maghsoudlou, Hamid Ezzatpanah, Morteza Khomeiri, Mehdi Aminafshar

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Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese by Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou

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The Effect of Drinking Yoghurt Containing Free and Microencapsulated Probiotic Bacteria on Changes of the Population of These Bacteria in the Digestive System by Fatemeh Shahdadi, Habibollah Mirzaie, Mahdi Kashaninejad, Morteza Khomeiri, Aman Mohammad Ziaiifar, Ali Akbarian

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Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers by Samaneh Faraji Kafshgari, Mehran Aalami, Morteza Khomeiri, Ali Moetamedzadegan, Mohammad Javad Akbarian Meymand

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Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities by Shahram Loghman, Ali Moayedi, Mandana Mahmoudi, Morteza Khomeiri, Laura G. Gómez-Mascaraque, Farhad Garavand

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