Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics 

Survival of enteric viruses during yoghurt making process using male-specific coliphage 

Application of F+RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCR 

A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa 

Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese 

A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa 

Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes 

Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches 

Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes 

Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce 

تاثیر ازن بر کیفیت میکروبی کاهو و کاهش اشرشیا کلی O157:H7 و سالمونلا