https://orcid.org/0000-0003-4875-4701
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Heena Sharma, Fatih Ozogul, Elena Bartkiene & João Miguel Rocha. (2023) Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Critical Reviews in Food Science and Nutrition 63:21, pages 4819-4841.
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Hongli Wang, Yaozhou Zhu, Jingjing Zhang, Xichang Wang & Wenzheng Shi. (2020) Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. International Journal of Food Properties 23:1, pages 777-796.
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Tae Gyu Nam, Jun-Young Lee, Bum-Keun Kim, Nho-Eul Song & Hae Won Jang. (2019) Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME. International Journal of Food Properties 22:1, pages 1195-1204.
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Articles from other publishers (22)
Yang Chen, Yile Chen, Yajing Fang, Zhisheng Pei & Weimin Zhang. (2024) Coconut milk treated by atmospheric cold plasma: Effect on quality and stability. Food Chemistry 430, pages 137045.
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Hamid Ezzatpanah. (2023) Traditional fermented dairy products of Iran. International Dairy Journal 147, pages 105773.
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Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu & Zhu Danshi. (2023)
Effect of fermentation of Danisco mixed
lactic acid bacteria
and single
Bifidobacterium lactis
HCS04-001 on metabolites of soy yogurt
. International Journal of Food Engineering 19:11, pages 509-519.
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Narges Sabouri, Yadollah Yamini, Mohammad Reza Ehsani & Hossein Bakhoda. (2023) Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers. Journal of Food Science and Technology.
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Alaa Kareem Niamah, Dhia F. Al-fekaiki, Shayma Thyab Gddoa Al-Sahlany, Deepak Kumar Verma, Ami R. Patel & Smita Singh. (2023) Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles. Journal of Food Measurement and Characterization 17:5, pages 5463-5473.
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Amin Kiani, Majid Arabameri, Nabi Shariatifar, Abbas Mehraie, Fahimeh Tooryan, Ali Ghanbariasad & Saeed Shahsavari. (2023) Analysis of polychlorinated biphenyls (PCBs) in dairy products by modified QuEChERS/GC‐QqQ‐MS/MS method: A risk assessment study. Food Science & Nutrition 11:6, pages 2895-2906.
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Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu & Jiaping Lv. (2023) Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 12:11, pages 2151.
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Emmanuelle Casanova, Hossein Davoudi, Antoine Zazzo, Niloufar Moghimi, Haeedeh Laleh, Zahra Lorzadeh, Shahram Ramin, Kamyar Abdi, Fereidoun Biglari, Xavier Gallet, Susan Pollock, Richard P. Evershed & Marjan Mashkour. (2023) Lipid preservation in ceramics and bones from the Iranian Plateau: Implications for dietary and chronological reconstructions. Journal of Archaeological Science: Reports 48, pages 103908.
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Mahdieh Iranmanesh, Hamid Ezzatpanah, Behrouz Akbari-adergani & Mohammad Amir Karimi Torshizi. (2023) Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins. International Dairy Journal, pages 105597.
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Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, Justyna Korycka-Korwek, Mateusz Ciepliński & Mariusz Kasprzak. (2022) The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures. Molecules 27:24, pages 8745.
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Catarina Moreira, Pedro Ferreira-Santos, José António Teixeira & Cristina M. R. Rocha. (2022) Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs. Frontiers in Sustainable Food Systems 6.
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Zahra Sarlak, Hedayat Hosseini, Farhad Garavand, Reza Mohammadi & Milad Rouhi. (2021) The Occurrence of Lead in Animal Source Foods in Iran in the 2010s Decade: A Systematic Review. Biological Trace Element Research 200:4, pages 1917-1936.
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Xuelu Chi, Yiwei Shao, Minghui Pan, Qingyu Yang, Yan Yang, Xiaomei Zhang, Nasi Ai & Baoguo Sun. (2021) Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose. European Food Research and Technology 247:6, pages 1539-1551.
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Gamil Ibrahim, Wafaa Bahgaat & Ahmed Hussein. (2021) Egyptian kishk as a fortificant: Impact on the quality of biscuit. Foods and Raw Materials 9:1, pages 164-173.
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Lorraine Jane Sanchez, Dan Zhu, Russell Frew & Biniam Kebede. (2021) Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder. Journal of Dairy Science 104:1, pages 102-111.
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Mahdieh Iranmanesh. 2021. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health
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Natalia Manousi, Erwin Rosenberg & George A. Zachariadis. (2020) Solid-Phase Microextraction Arrow for the Sampling of Volatile Organic Compounds in Milk Samples. Separations 7:4, pages 75.
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Ashkan Hematian, Marjan Nouri & Saeed Safari Dolatabad. (2020) Kashk with caper (Capparis spinosa L.) extract: quality during storage. Foods and Raw Materials 8:2, pages 402-410.
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Mehrdad Hajihosseinali, Shaghayegh Nasr, Mohammad Ali Amoozegar & Andrey Yurkov. (2020) Saccharomycopsis oxydans sp. nov., a new non-fermentative member in the genus Saccharomycopsis isolated from a traditional dairy product of Iran. International Journal of Systematic and Evolutionary Microbiology 70:2, pages 1059-1063.
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Hamid Ezzatpanah. 2020. Nutritional and Health Aspects of Food in South Asian Countries. Nutritional and Health Aspects of Food in South Asian Countries
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Minghui Pan, Lingjun Tong, Xuelu Chi, Nasi Ai, Yungang Cao & Baoguo Sun. (2019) Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments. Molecules 24:9, pages 1650.
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Lucas Leinen, Vaille Swenson, Hope Juntunen, Scott McKay, Samantha O’Hanlon, Patrick Videau & Michael Gaylor. (2019) Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination. Molecules 24:4, pages 660.
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