| 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 | 155 | 2021 |
| 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 | 135 | 2021 |
| 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 | 128 | 2019 |
| Classification of adulterated honeys by multivariate analysis S Amiry, M Esmaiili, M Alizadeh Food chemistry 224, 390-397, 2017 | 127 | 2017 |
| 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 | 92 | 2019 |
| 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 | 87 | 2020 |
| 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 | 86 | 2021 |
| 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 | 79 | 2020 |
| 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 | 75 | 2020 |
| 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 | 71 | 2020 |
| 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 | 69 | 2023 |
| 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 | 58 | 2021 |
| 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 | 53 | 2022 |
| 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 | 53 | 2021 |
| 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 | 51 | 2022 |
| 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 | 45 | 2021 |
| 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 | 44 | 2021 |
| 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 | 44 | 2020 |
| 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 | 42 | 2021 |
| 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 | 40 | 2021 |
Sajad PirsaDepartment of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran確認したメール アドレス: urmia.ac.ir
