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Saber Amiri
Saber Amiri
Department of Food Science and Technology, Faculty of Agriculture, Urmia University
Verified email at urmia.ac.ir - Homepage
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Cited by
Year
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
S Amiri, Z Motalebi Moghanjougi, M Rezazadeh Bari, ...
Italian Journal of Food Science 33 (SP1), 55–68, 2021
1552021
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of …
S Sharifi, M Rezazad-Bari, M Alizadeh, H Almasi, S Amiri
Food Hydrocolloids 113, 106496, 2021
1322021
Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: optimization of fermentation variables and characterization of …
S Amiri, RR Mokarram, MS Khiabani, MR Bari, MA Khaledabad
International journal of biological macromolecules 123, 752-765, 2019
1282019
Classification of adulterated honeys by multivariate analysis
S Amiry, M Esmaiili, M Alizadeh
Food chemistry 224, 390-397, 2017
1262017
Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTCC 1734 using vinasse as a cheap cultivation medium
S Barshan, M Rezazadeh-Bari, H Almasi, S Amiri
International journal of biological macromolecules 136, 1188-1195, 2019
922019
Use of bacterial cellulose film modified by polypyrrole/TiO2-Ag nanocomposite for detecting and measuring the growth of pathogenic bacteria
S Ghasemi, MR Bari, S Pirsa, S Amiri
Carbohydrate polymers 232, 115801, 2020
872020
Production and characterization of nanocomposite film based on whey protein isolated/copper oxide nanoparticles containing coconut essential oil and paprika extract
A Asdagh, I Karimi Sani, S Pirsa, S Amiri, N Shariatifar, ...
Journal of Polymers and the Environment 29, 335-349, 2021
862021
Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization
ZM Moghanjougi, MR Bari, MA Khaledabad, H Almasi, S Amiri
LWT - Food Science and Technology 117, 108603, 2020
792020
Optimization of bacterial cellulose production by Komagataeibacter xylinus PTCC 1734 in a low-cost medium using optimal combined design
Y Raiszadeh-Jahromi, M Rezazadeh-Bari, H Almasi, S Amiri
Journal of Food Science and Technology 57 (7), 2524–2533, 2020
752020
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability
O Maleki, MA Khaledabad, S Amiri, AK Asl, S Makouie
LWT - Food Science and Technology 126, 109224, 2020
712020
Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review
N Nezamdoost-Sani, M Alizadeh Khaledabad, S Amiri, ...
Food Bioscience 52, 102433, 2023
692023
Biodegradable Nanocomposite Film Based on Gluten/Silica/Calcium Chloride: Physicochemical Properties and Bioactive Compounds Extraction Capacity
A Jabraili, S Pirsa, MK Pirouzifard, S Amiri
Journal of Polymers and the Environment 29, 2557–2571, 2021
582021
Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens
S Amiri, R Rezaei Mokarram, M Sowti Khiabani, M Rezazadeh Bari, ...
LWT - Food Science and Technology 112449, 2022
532022
The Impact of Biotechnology on Dairy Industry
S Amiri, M Aghamirzaei, P Mostashari, M Sarbazi, S Tizchang, H Madahi
Microbial biotechnology in food and health, 53-79, 2021
532021
Rapid detection of apple juice concentrate adulteration with date concentrate, fructose and glucose syrup using HPLC-RID incorporated with chemometric tools
S Yeganeh-Zare, K Farhadi, S Amiri
Food Chemistry 370 (131015), 2022
512022
Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey
S Amiri, M Rezazadeh-Bari, M Alizadeh-Khaledabad, ...
Waste and Biomass Valorization 12 (11), 5869–5884, 2021
452021
Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase
S Azizi, M Rezazadeh Bari, H Almasi, S Amiri
Food Bioscience 41, 101012, 2021
442021
In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium
S Amiri, R Rezaei Mokarram, M Sowti Khiabani, M Rezazadeh Bari, ...
LWT - Food Science and Technology 132, 109933, 2020
442020
Microencapsulation of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12 in pectin and sodium alginate: A comparative study on viability, stability, and structure
Z Motalebi Moghanjougi, M Rezazadeh Bari, M Alizadeh Khaledabad, ...
Food Science & Nutrition 9 (9), 5103–5111, 2021
422021
Physical, mechanical, and antimicrobial properties of active edible film based on milk proteins incorporated with Nigella sativa essential oil
MA Ghamari, S Amiri, M Rezazadeh-Bari, L Rezazad-Bari
Polymer Bulletin 79 (2), 1097-1117, 2021
402021
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