List of Articles پنیر

• Open Access Article
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  1 - Contamination of brucellosis in milk and cheese by Real time PCR
  fatemeh Khodaverdipour Nazila Arbab Soleimani Yasaman Boroun
• Open Access Article
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  2 - بررسی فراوانی بیماری لمفادنیت پنیری وتعیین عوامل باکتریایی آن درگوسفندان ذبح شده درکشتارگاه صنعتی اصفهان
  امیر شاکریان سیدشهرام شکرفروش علی شریف زاده محمد کیوان منش
• Open Access Article
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  3 - بررسی آلودگی پنیرهای سفید تازه غیر پاستوریزه گوسفندی به باکتری های بروسلا ملی تنسیس ، اشریشیا کلی و استافیلوکوکوس اورئوس در شهرستان شهرکرد
  امیر شاکریان گیتی کریم علی شریف زاده مجید صادقی
• Open Access Article
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  4 - Beverage probiotic preparation on the pier whey using Lactobacillus casei (GG) and Streptococcus thermophilus
  حسین جمالی فر نسرین صمدی محمدرضا فاضلی زهره مشاک
• Open Access Article
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  5 - مطالعه تاثیر متقابل لاکتوباسیلوس بولگاریکوس و استرپتوکوکوس ترموفیلوس بر ماندگاری یرسینیا انتروکولیتیکا در طی روند تولید ونگهداری پنیر سفید ایرانی
  شهرام حنیفیان گیتی کریم
• Open Access Article
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  6 - بررسی آلودگی پنیر سفید سنتی کازرون به کلی فرم و اشریشیا کولای و تعیین سرو تیپ آن
  محمد حسین مرحمتی زاده گیتی کریم ابوالفضل نعمتی نو بندگانی جمیله پیکر
• Open Access Article
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  7 - Distribution of staphylococcal enterotoxin A gene among Staphylococcus aureus isolates from traditional white–brined cheese
  Kh Mohammadi,
• Open Access Article
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  8 - Isolation and optimization of growth conditions of yeasts with aflatoxin B1 reducing properties from local cheeses in Iran
  غزال Yahyapour S.A.A Anvar مریم Ataee حامد Ahari حسین Askari
  10.30495/jcp.2022.21980
• Open Access Article
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  9 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
  Marjan Rasouli Babak Ghiassi Tarzi null null null null
  10.30495/jftn.2022.42222.10945
• Open Access Article
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  10 - The effect of thyme, moringa, quinoa, black seed and coriander seed powders on the physicochemical and antioxidant properties of cheese
  F. Shahdadi S. Khorasani F. Tavakoli M. Ostvar
  10.30495/jftn.2023.72790.11247
• Open Access Article
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  11 - Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese
  M. Moosavi-Nasab Z. Tahsiri S. Monavar
• Open Access Article
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  12 - The Effect of Added Lipase Enzyme on Lipolysis Development and Microbiological Characteristics of Traditional (White brined) Cheese & Ultra Filtered Feta Cheese
  صدیقه Yazdanpanah محمد رضا Ehsani مریم Mizani
• Open Access Article
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  13 - Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening
  ghazaleh farahani hamid ezatpanah soleiman abbasi
• Open Access Article
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  14 - Investigation on Physicochemical and Rheological Properties of Malva Leaves Gum (Malva Neglecta)
  A. Hassanpour Amnieh H. Jooyandeh B. Nasehi M. Hojjati
• Open Access Article
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  15 - The Influence of Transglutaminase Treatment on Physicochemical, Rheological and Organoleptical Attributes of Low-Fat Ultrafiltered Cheese Incorporated with Whey Proteins During Shelf Life
  E. Danesh H. Jooyandeh M. Godarzi
• Open Access Article
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  16 - Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening
  H. Jooyandeh E. Danesh M. Goudarzi
• Open Access Article
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  17 - Optimization of Nitrogen Recovery of Whey Protein Hydrolysates by using Response Surface Methodology
  Sh. Piri Gheshlaghi A. R. Sadeghi Mahoonak M. Alami M. Ghorbani
• Open Access Article
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  18 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
  B. Jirsaraei R. Pourahmad V. Fadaei Noghani
• Open Access Article
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  19 - The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
  J. Shabani H. Mirzaei S. M. Jafari M. Sarfarazi
• Open Access Article
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  20 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
  M. Tahery T. Mostaghim
• Open Access Article
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  21 - Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese
  S. Rafei M. Azizkhani P. Areaei
• Open Access Article
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  22 - The Effect of Persian Gum, Whey Protein Concentrate, Temperature and Frying Time on Fried Turkey Meat Characteristics
  B. Karimian Sichani M. Fazel
• Open Access Article
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  23 - The Effect of Persian and Almond Gums as Fat Replacers on Textural and Microstructure Characteristics of LowFat Ultrafiltrated Cheese
  H. Rostamabadi H. Jooyandeh M. Hojjati
• Open Access Article
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  24 - The study of Technological Characteristics of Lactobacilli Isolated from Traditional Sheep and Cow Cheeses of Sangesar
  M. Hasani S.A. Mortazavi M. Hasani N. Ahmadi Kamazani M. Ghotbi
• Open Access Article
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  25 - The Effect of Transglutaminase and Whey Protein Concentrate on Some Physicochemical, Sensory and Microbial Properties of Probiotic Drink Made from Mixture of Cow Milk and Soy Milk
  B. Kouhestani R. Pourahmad B. Khorshidpour
• Open Access Article
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  26 - An Investigation on the Performance of Nanostructure Poly-Ether-Sulfone Hollow Fiber Membrane in Concentration and Purification of Whey
  gholamreza bakeri shabnam lotfi
  10.22034/jest.2019.7828.1650
• Open Access Article
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  27 - Determine the amount of lead, cadmium, copper, zinc and calcium antagonists of milk and cheese which is produced in Kerman and Sirjan pasteurized milk factory
  Amir-Naser Alibeigi Mohammad Malakootian Seyed Alireza Mirzahoseini
• Open Access Article
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  28 - سطح‌بندی سکونتگاه‌های روستایی بر اساس توانمندی‌های اقتصادی و جمعیتی (مطالعه موردی: دهستان سرپنیران- شهرستان پاسارگاد)
  علی شکور علی شمس‌الدینی ‌یوسف شفیعی نجمه طیبی
• Open Access Article
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  29 - Investing effect of Malva , Thymus , Viola and Pinus, Extracts on Candida Glabrata in the In vitro and Animal model.
  Seyedeh maryam Moosavinejad shahrzad Nasiri Semnani Rasol Shikri Reza Shapouri
• Open Access Article
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  30 - Investigation of Staphylococcus aureus infection in traditional cheeses of Karaj city
  Nazanin Khakipour Hamed Mohammadi
  10.30495/qafj.2022.1963511.1032
• Open Access Article
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  31 - Investigating the effects of potato peel powder and whey protein concentrate on the rheological, organoleptic and texture characteristics of oily Donuts
  Elnaz Khalafi
• Open Access Article
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  32 - Sensory characteristics of probiotic cheese
  sharareh shahbazi
• Open Access Article
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  33 - Effect of modified atmospheric packaging and flexible films on the microbial population of Liquvan cheese
  Nazanin Zand Donyaِ Mohammad Zaheri leyla nateghi
• Open Access Article
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  34 - Study of essential oil components of Malva sylvestris juice collected from Meshkinshahr and its anti-bacterial property compared to chlorhexidine on common bacteria of oral infection
  Nima Mohammad Nejad Khiavi Hojjat Eghbal Neda Jahani Marzie Mehrzade
• Open Access Article
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  35 - The Effect of Water Deficit Stress and Foliar Application of Zinc Oxide Nano Particles on Morphophysiological Characteristics of Landraces Withania coagulans L.
  Mehdi Seyedi Seyed Amir Abbas Mousavi Mirkalaei Hossein Zahedi
  10.30495/JCEP.2022.1913989.1731
• Open Access Article
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  36 - Effect of Rosmarinus officinalis essential oil on lactobacillus count and amount of histamine during the ripening period in traditional Lighvan cheese
  R. Shihegar H. Mirzaei K. mohammadi G. Karim V. Razavilar
• Open Access Article
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  37 - Isolation and identification of nisin producer strains of Lactococcus lactis from Lighvan cheese
  Kh. mohammadi
• Open Access Article
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  38 - Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese
  S.M. Mohammadi M. Aminlari S. S. Shekarforoush S. Hosseinzadeh
  10.30495/jfh.0621.669328
• Open Access Article
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  39 - Effect of carboxymethyl cellulose and sodium alginate-based edible coating containing wild garlic (Allium ursinum L.) extract on the shelf-life of lactic cheese
  S.M. Mousavi L. , Najafian M. Farsi
  10.30495/jfh.2020.671488
• Open Access Article
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  40 - Effect of probiotic bacteria Lactobacillus casei and Lactobacillus acidophilus on the survival of Staphylococcus aureus and Escherichia coli in lactic cheese and its qualitative characteristics
  R. farahi ashtiani SH. ShekarForoush H.R. Gheisari S. Basiri M.H. Eskandari
  10.30495/jfh.2020.671113
• Open Access Article
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  41 - Determination of histamine and tyramine levels in distributed cheeses in Qazvin by high-performance liquid chromatography method
  Zahra Salahshooriyan Mohammad Hosein Movassagh
  10.30495/jfh.2023.1983288.1396
• Open Access Article
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  42 - Evaluation of antimicrobial effects of aqueous and alcoholic extracts of Spirulina platensis in UF white cheese
  E. Zanganeh H. Mirzaei S.M. Jafari M. R. Afshar Mogaddam َA. Javadi
  10.30495/jfh.2022.1965039.1368
• Open Access Article
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  43 - The effect of quinoa germs on the quality of wheyless cheese
  Mahsa Karimpour afshin Javadi Shahin Zomorodi Navideh Anarjan
  10.30495/jfh.2023.1984887.1399
• Open Access Article
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  44 - Investigation of the prevalence of Neospora caninum in traditional cheeses produced from the milk of ruminants in Chaharmahal and Bakhtiari province by molecular method
  Danial Abbasi tadi Ebrahim Rahimi
  10.30495/jfh.2023.1975512.1387
• Open Access Article
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  45 - Investigating and optimizing the effect of combined coating of whey protein concentrate, maltodextrin and rosemary essence on the chemical properties of tilapia fish during cold storage
  Sahar Mirbagheri Azadeh Salimi Ashkan jebelli javan Sara mehdizadeh mood
  10.30495/jfh.2023.1963645.1365
• Open Access Article
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  46 - Impact of salt concentration on persistence of Mycobacterium avium subsp. paratuberculosis in Iranian UF white cheese
  Sh Hanifian حسین Jodeiri
• Open Access Article
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  47 - Histamine determination in Koopeh cheese in West-Azerbaijan province by HPLC
  S.M Razavi Rohani حسن Hassanzadazar جواد Aliakbarlu
• Open Access Article
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  48 - Prevalence and antibiotics susceptibility of Staphylococcus aureus in traditional Kouzeh cheese at Saqqez retails
  سیما Khalifezadeh M.H Sadeghi zali M.R Nahaee
• Open Access Article
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  49 - Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese
  H. Golkari H.R. Gheisari S.S. Shekarforoush M. Aminlari M. Raeisi
• Open Access Article
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  50 - Prevalence of six genes encoding enterotoxins production of Staphylococcus aureus isolated from white-brined-cheese by multiplex PCR
  سامان Mahdavi
• Open Access Article
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  51 - Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese
  omid ramezani Abbas Jalilzadeh Javad Hesari
• Open Access Article
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  52 - Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese
  حسین Sedaghat M.H Eskandari مرضیه Moosavi-Nasab S.S Shekarforoush M.A Hanifpour
• Open Access Article
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  53 - Aflatoxin levels fluctuation analysis in Demineralized whey powder production
  ایمان Ebdali takalloo علی Mohamadi sani
• Open Access Article
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  54 - Behavior of various strains of Yersinia enterocolitica in Ultra-filtered cheese and inhibitory effect of lactic starter bacteria
  رضا Vaseghi Bakhshayesh شهرام Hanifian
• Open Access Article
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  55 - Effect of attenuated lactobacillus plantarum as adjunct starter on lipolysis and organoleptic characteristics of UF white cheese
  رامین Atazadeh گیتی Karim جواد Hesari شهرام Hanifian
• Open Access Article
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  56 - Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese
  K. Sajadi S. Bahramian
• Open Access Article
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  57 - Prevalence and antimicrobial susceptibility of Listeria monocytogenes in Koozeh cheeses of Urmia retails
  B. Abbasinejad مسلم Neyriz-Nagadehi Nagi Taher Talatappeh
• Open Access Article
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  58 - Effect of different concentrations of nisin on starter culture of model Cheeses manufactured from ultrafiltrated milk
  Kh Mohammadi حسین Jodeiri
• Open Access Article
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  59 - Effect of essential oil of Pistacia atlantica subsp. Kurdica gum on growth of Penicillium citrinum and organoleptic properties of UF-cheese
  Sh Ostowar سمیرا Bahramian رضا Salehi
• Open Access Article
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  60 - Determination of lead and cadmium contaminations in UF-Cheese and yoghurt produced in Esfahan and GolpayeganPegah Dairy Processing Establishments
  الهه Jaberi امیر Shakerian ابراهیم Rahimi
• Open Access Article
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  61 - Quantitative evaluation of the alkaline phosphatase activity in industrial and traditional dairy products supplied in Ahvaz as an indicator of pasteurization
  M. Zarei مهدی Pourmahdi Borujeni A. Manafeian
• Open Access Article
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  62 - Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese
  صدریه Sameti وجیهه Fadaei Noghani
• Open Access Article
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  63 - Seroprevalence of Escherichia coli in traditional cheeses manufactured in Maragheh rural
  سامان Mahdavi
• Open Access Article
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  64 - Antimicrobial effect of Zataria multiflora Boiss. essential oil on Escherichia coli O157:H7 during manufacture and ripening of white brined cheese
  KH Mohammadi گیتی Karim SH Hanifian علیرضا Tarinejad رضا Gasemnezhad
• Open Access Article
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  65 - Study on the contamination rate of traditional white cheese presented in Tabriz Markets to coliforms and pathogenic Escherichia coli
  محمد Pourali-Behzad حمید Mirzaei
• Open Access Article
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  66 - Isolation and identification of Enterococcus species from fresh and pot cheeses in Khoy area
  S. Mahdavi S. Alilou Y. Shafiei
• Open Access Article
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  67 - Effect of Malva sylvestris hydroethanolic leaf extract on the healing of full-thickness, excisional skin wounds in the rat
  mohammadreza Farahpour saro Sedaghat
• Open Access Article
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  68 - The study of antibacterial activity of non-polar extract of Malva silvestris L., using well diffusion and tube dilution method.
  akbar hassanpour solmaz zakhireh amirreza ebadi
• Open Access Article
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  69 - A study on the chemical characteristics changes throughout the manufacture and ripening of Lighvan cheese
  حمید Mirzae علی Aligholi nezhad
• Open Access Article
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  70 - تاثیر برخی تیمارهای پرایمینگ بر جوانه زنی پنیرباد (Withania coagulans)
  کیانوش توانا زهرا موحدی مجید رستمی
• Open Access Article
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  71 - تاثیر تیمار سرمایی و شیمیایی بر شکست خواب بذر پنیرباد (Withania somnifera)
  ابراهیم گنجی مقدم ایسن قهرمانی مریم تاتاری سوسن خسروبار
• Open Access Article
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  72 - Autecology of pasture species Galium verum Martyrs Valley West Azarbaijan Province
  reza ahmadkhani Ali Ariapour
• Open Access Article
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  73 - Investigating Effects of Industrial Pollution on the Accumulation of arsenic in Soil and Mallow Plant and Some Physiological and Biochemical Reactions of Malva neglecta L.
  Zahra Arabi Zeinab Zahed
• Open Access Article
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  74 - Phytotoxicity Effect of Fennel Essential Oil on Germination and Growth Characteristics of Common Mallow and White Goosefoot
  Sayed Amir Hamzeh Bahari Meymandi Omid Alizadeh shahram sharafzadeh Forud Bazrafshan Bahram Amiri
  10.30495/ejmp.2022.1948906.1670
• Open Access Article
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  75 - تاثیر برخی تیمارهای پرایمینگ بر جوانه زنی پنیرباد (Withania coagulans)
  کیانوش توانا زهرا موحدی مجید رستمی
• Open Access Article
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  76 - تاثیر تیمار سرمایی و شیمیایی بر شکست خواب بذر پنیرباد (Withania somnifera)
  ابراهیم گنجی مقدم ایسن قهرمانی مریم تاتاری سوسن خسروبار
• Open Access Article
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  77 - Evaluation of Physicochemical and Sensory Properties of Labneh Process Cheese Based on Carrageenan and Pectin
  Mahya Bakhtiari Akram Sharifi
  10.30495/jfst.2020.1904276.1653
• Open Access Article
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  78 - The Effect of Nano-liposomes and Microcoating Bacteria at Different Levels of Microencapsulation on Bacterial Viability During Storage
  Naeimeh Karamooz Ali Mohammadi Sani Elham Mahdian Akram Arianfar
  10.30495/jfst.2021.1934534.1730
• Open Access Article
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  79 - Evaluation of Textural and Sensory Properties of Diet Processed Pizza Cheese Based on Modified Starch and Salt Extracted from Seaweed
  Motahhareh Nasiri Hamid Tavakkolipour Shila Safaeian Rezvan Mousavi Nadoshan
  10.30495/jfst.2021.1927399.1715
• Open Access Article
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  80 - تاثیر استفاده از صمغ دانه ریحان و زانتان بر خواص فیزیکوشیمیایی و بافتی پنیر سفید کم چرب ایرانی
  لیلا ناطقی
  10.30495/jfst.2020.665332
• Open Access Article
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  81 - آلودگی باکتریایی پنیرهای سنتی شهرستان ماکو با استافیلوکوکوس اورئوس
  مریم جعفرزاده مقدم فاطمه رضایی درزیکلا امیر توکمه چی
  10.30495/jfst.2021.680636
• Open Access Article
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  82 - ارزیابی اثر هم‏افزایی آرد دانه کینوآ و پروتئین آب پنیر به‏عنوان جایگزین گلوتن در تولید کیک یزدی بر پایه آرد برنج
  شیرین پیروتی علیرضا فرجی فریبا نقی پور
  10.30495/jfst.2020.665333
• Open Access Article
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  83 - Evaluation of Antioxidant, Anti-cancer and Antibacterial Properties of Pennyroyal (Mentha pulegium L) Extract and Nano-Extract
  Reza Mahdizadeh Moghaddam Peiman Ariayi Mohammad Ahmadi
  10.30495/jfst.2021.1912076.1679
• Open Access Article
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  84 - شناسایی پروفایل میکروبی پنیر شهری پگاه گلپایگان و بهینه سازی روند کاهش طعم تلخ آن از طریق افزودن ترکیبات پری‌بیوتیک
  فاطمه داوری نفیسه سادات نقوی هاشم نیری
  10.30495/jfst.2021.684123
• Open Access Article
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  85 - The Effect of Iranian White Brine Cheese Processing on Partitioning and Survival of Enteric Viruses in Curd and Whey Using MS2 Bacteriophage
  Somayyeh Aghhavany Shajary Masoud Yavarmanesh Mohammad Bagher Habibi Najafi
  10.30495/jfst.2021.1901184.1645
• Open Access Article
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  86 - Improving ShelF-life of Rainbow Trout Fish Fillet by Free or Encapsulated Saffron Petal Extract Encapsulation (Crocus sativus L.) During Storage in Refrigerator
  Alia Khalili Hamid Tavakkolipour Leila Roozbeh-Nasiraie Ahmad Kalbasi-Ashtari
  10.30495/jfst.2021.1927899.1716
• Open Access Article
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  89 - بررسی خصوصیات فیزیکو‌شیمیایی، حسی و میکروبیولوژیکی پنیر چدار پروبیوتیک طی دوره نگهداری
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  90 - ارزیابی امکان تولید پنیر سفید کم کلسترول بااستفاده از بتاسیکلودکسترین
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  91 - تاثیر استخراج آرد گندم و افزایش پودر آب پنیر و آرد چاودار بر ویژگی های رئولوژیکی خمیر حاصل به روش سطح پاسخ
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  92 - تولید اسنک حجیم حاوی پودر آب پنیر - تخم مرغ و ارزیابی ویژگیهای آن
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  93 - ارزیابی خواص فیزیکوشیمیایی، بافتی و حسی کیک غنی شده با کنسانتره پروتئین آب پنیر و اینولین
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  94 - بهینه‌سازی فرمولاسیون نان حجیم بدون گلوتن ذرت حاوی کنسانتره پروتئین آب پنیر و آنزیم ترانس‌گلوتامیناز میکروبی
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  95 - ارزیابی و مقایسه فرایند تخمیری تولید اسید لاکتیک توسط پنج سویه مختلف لاکتوباسیلوس در کشت غوطه‌ور ناپیوسته بر روی محیط آب‌پنیر
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  96 - بررسی اثرات استفاده از صمغ سوفورا ژاپونیکا بر ویژگی های شیمیایی، حسی و بافت پنیر خامه ای
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  97 - تعیین مقاومت آنتی ‌بیوتیکی جدایه ‌های اسید ‌لاکتیک پنیرسنتی تالشی تولید شده از شیر خام
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  98 - تأثیر ایزوله پروتئینی آب‌پنیر بر ویژگی‌های فیزیکی، رئولوژیکی و بافت بستنی نیم‌چرب
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  99 - samples Antibiotic resistance profile of Salmonella typhimurium isolated from raw milk and traditional cheese
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  100 - Survey of the total microbial count and the rate of contamination to coliform, staphylococcus aureus and mold and yeast in traditional cheese in Birjand during 2015
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  101 - Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage.
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  102 - Listeria isolated from traditional cheeses of Tabriz area: Occurrence, diversity and phenotypic characteristics
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  103 - Prevalence rate and presence of virulence genes of Escherichia coli O157: H7 in raw milk and traditional cheese at Marand retails
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  104 - The effect of Satureja khuzestanica essential oil on E.coli in Iranian white cheese
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  105 - Antibacterial effect of methanolic extract of Eryngium Caeruleum and Mentha Spicata on Staphylococcus aureus in a food model at 15˚C
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  106 - Production of beta-galactosidase from whey using Kluyveromyces marxianus
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  107 - Identification of toxic shock syndrome toxin-1 genes of Staphylococcus aureus isolated from local cheese and cows milk in Tabriz city
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  108 - The Effect of Using Native Carbon Sources (Whey, Oat bran, Rice Flour) in the Fermentative Production of Lysine by Corynebacterium glutamicum
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  109 - Using micellar casein concentrate (MCC) on efficiency and physicochemical properties of Iranian white brine cheese
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  110 - Effect of different levels of somatic cell count of cow milk and lipase enzyme on free fatty acids composition and sensory properties of White brined cheese
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  111 - Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese
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  112 - A study of antimicrobial effects of alcoholic extract and essential oil of caraway (Bunium persicum Boiss) on selected species of bacteria and molds in lactic cheese
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  113 - Effect of Cumin (Bunium persicum) essential oil and extract on microbial and chemical properties in traditional lactic cheese
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  114 - The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening
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  118 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in Culture media and Iranian White Cheese
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  119 - Study of the contamination of traditional cheeses produced in Maragheh city to Escherichia coli O157:H7
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  120 - Antibacterial effect of Butylated Hydroxy Anisole (BHA) on Salmonella typhymurium and Listeria monocytogens in culture media and Iranian White Cheese
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  121 - تأثیر اسانس گیاه رزماری بر خصوصیات فیزیکوشیمیایی و میکروبی اسفناج تازه پوشش گذاری شده
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  122 - امکان سنجی غنی سازی دمنوش گل گاو زبان با استفاده از گل ختمی سیاه و پنیرک
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  123 - مقایسه اثرات ضد باکتریایی عصاره های اوکالیپتوس (Eucalyptus globules Labill) و پنیرک (Malva neglecta Wallr)
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  124 - سطح‌بندی سکونتگاه‌های روستایی بر اساس توانمندی‌های اقتصادی و جمعیتی (مطالعه موردی: دهستان سرپنیران- شهرستان پاسارگاد)
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  125 - Study of using whey protein in Common Kilka Fish and its quality during cold storage
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  128 - Study of the frequency tetA, tetB, tetC, cat3 and floR genes and their role in multidrug resistance in Salmonella enteritidis isolated from traditional cheeses
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  129 - Frequency of Listeria species from raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz
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  131 - تاثیر استفاده از پوشش ترکیبی پروتئین آب پنیر و سدیم آلژینات بر تغییرات کیفی ماهی کیلکا(Clupeonella delicatula) در زمان نگهداری سردخانه ای
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  135 - Evaluation of Antioxidant Activity and Inhibition Capability of α-glucosidase of Extracts of Malva neglecta and Althaea officinalis
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  136 - Investigation ‌of antibiotic resistance patterns in Escherichia coli and Staphylococcus aureus isolated from traditional cheeses in Jolfa county
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