Farideh Tabatabaee Yazdi

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Medeauteurs

seyed Ali MortazaviFerdowsi University of MashhadGeverifieerd e-mailadres voor ferdowsi.um.ac.ir
Behrooz Alizadeh BehbahaniAssociate Professor, Agricultural Sciences and Natural Resources University of KhuzestanGeverifieerd e-mailadres voor um.ac.ir
Fakhri shahidiProfessorGeverifieerd e-mailadres voor um.ac.ir
Alireza VasieeAssistant Professor, Research Institute of Food Science and Technology (RIFST)Geverifieerd e-mailadres voor rifst.ac.ir
Mohebbat MohebbiProfessor in Ferdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir
Fereshteh FalahPhD, "Biotechnology-Researcher"Geverifieerd e-mailadres voor mail.um.ac.ir
Arash KoochekiFerdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir
Mohammad JoukiDept Food Science & Nutrition, TNB, IAUGeverifieerd e-mailadres voor iau-tnb.ac.ir
Mohammad reza Edalatian DovomAssociate Professor, Ferdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir
Zahra ZareiePhD in Food Biotechnology, Gorgan University of Agricultural Sciences and Natural ResourcesGeverifieerd e-mailadres voor alumni.um.ac.ir
Hamid NoorbakhshIslamic Azad UniversityGeverifieerd e-mailadres voor mail.um.ac.ir
ali alghoonehFood Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi UniversityGeverifieerd e-mailadres voor mail.um.ac.ir
Ali JavadmaneshAssociate Professor, Department of Animal Science, Ferdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir
samira moradiaBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, UniversityGeverifieerd e-mailadres voor ut.ac.ir
Mojtaba SankianAssistant professor of Immunology. Bu-Ali Research Institute, Immunology Research Center, School ofGeverifieerd e-mailadres voor mums.ac.ir
Morteza MohammadiFood Processing Department, Research Institute of Food Science and Technology (RIFST).Geverifieerd e-mailadres voor rifst.ac.ir
Khatereh ShiraniPhD candidate of Food Microbiology, University of Missouri-Columbia, United StatesGeverifieerd e-mailadres voor mail.missouri.edu
Majid NooshkamPhD in Food Chemistry, Ferdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir
nafiseh davatiAssociate professor, Department of Food Science and Technology. Buali Sina University. Hamadan, IranGeverifieerd e-mailadres voor basu.ac.ir
Nasser Sedaghat; naser sedaghat; N.s...Ferdowsi University of MashhadGeverifieerd e-mailadres voor um.ac.ir

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Farideh Tabatabaee Yazdi

Ferdowsi University of Mashhad

Geverifieerd e-mailadres voor um.ac.ir

Food Microbiology


Titel Sorteren op citaties Sorteren op jaar Sorteren op titel	Geciteerd door Geciteerd door	Jaar
Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties M Jouki, FT Yazdi, SA Mortazavi, A Koocheki Food Hydrocolloids 36, 9-19, 2014	354	2014
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets M Jouki, FT Yazdi, SA Mortazavi, A Koocheki, N Khazaei International journal of food microbiology 174, 88-97, 2014	297	2014
Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil M Jouki, SA Mortazavi, FT Yazdi, A Koocheki Carbohydrate polymers 99, 537-546, 2014	252	2014
Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil B Alizadeh Behbahani, F Falah, F Lavi Arab, M Vasiee, ... Evidence‐Based Complementary and Alternative Medicine 2020 (1), 5190603, 2020	233	2020
Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage M Jouki, FT Yazdi, SA Mortazavi, A Koocheki International journal of biological macromolecules 62, 500-507, 2013	207	2013
Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage BA Behbahani, F Shahidi, FT Yazdi, SA Mortazavi, M Mohebbi International journal of biological macromolecules 94, 515-526, 2017	185	2017
Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM M Jouki, SA Mortazavi, FT Yazdi, A Koocheki International journal of biological macromolecules 66, 113-124, 2014	172	2014
Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil BA Behbahani, F Shahidi, FT Yazdi, SA Mortazavi, M Mohebbi Journal of Food Measurement and Characterization 11, 847-863, 2017	159	2017
Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects BA Behbahani, FT Yazdi, F Shahidi, MA Hesarinejad, SA Mortazavi, ... Carbohydrate polymers 155, 68-77, 2017	132	2017
Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans F Falah, A Vasiee, BA Behbahani, FT Yazdi, S Moradi, SA Mortazavi, ... Microbial pathogenesis 131, 246-253, 2019	117	2019
Probiotic characterization of Pediococcus strains isolated from Iranian cereal-dairy fermented product: Interaction with pathogenic bacteria and the enteric cell line Caco-2 A Vasiee, F Falah, BA Behbahani, F Tabatabaee-Yazdi Journal of Bioscience and Bioengineering 130 (5), 471-479, 2020	113	2020
Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity N Ghazanfari, SA Mortazavi, FT Yazdi, M Mohammadi Heliyon 6 (9), 2020	107	2020
Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets F Dehghan Nasiri, M Mohebbi, F Tabatabaee Yazdi, ... Food and Bioprocess Technology 5, 1238-1245, 2012	103	2012
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil B Alizadeh Behbahani, F Falah, A Vasiee, F Tabatabaee Yazdi Food science & nutrition 9 (5), 2458-2467, 2021	102	2021
Diversity and probiotic potential of lactic acid bacteria isolated from horreh, a traditional Iranian fermented food A Vasiee, B Alizadeh Behbahani, F Tabatabaei Yazdi, SA Mortazavi, ... Probiotics and antimicrobial proteins 10, 258-268, 2018	90	2018
Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection BA Behbahani, FT Yazdi, A Vasiee, SA Mortazavi Microbial pathogenesis 114, 449-452, 2018	90	2018
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein Z Zareie, FT Yazdi, SA Mortazavi Carbohydrate Polymers 244, 116491, 2020	87	2020
Potential of solar energy in Iran for carbon dioxide mitigation A Shahsavari, FT Yazdi, HT Yazdi International Journal of Environmental Science and Technology 16, 507-524, 2019	86	2019
Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step FD Nasiri, M Mohebbi, FT Yazdi, MHH Khodaparast Food and Bioproducts Processing 89 (3), 241-247, 2011	85	2011
Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage M Jouki, SA Mortazavi, FT Yazdi, A Koocheki, N Khazaei Food Science and Human Wellness 3 (2), 65-72, 2014	84	2014

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