Amir M. Mortazavian

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Sara SohrabvandiAssistant Professor of Food Science and TechnologyVerifierad e-postadress på ut.ac.ir
Reza mohammadiDepartment of Food Science and Technology, School of Nutrition Sciences and Food TechnologyVerifierad e-postadress på kums.ac.ir
Kianoush Khosravi-DaraniNational Nutrition and Food Technology Research Institute, Shahid Beheshti University of MedicalVerifierad e-postadress på sbmu.ac.ir
Hedayat HosseiniProfessor of Food Science, Shahid Beheshti University of Medical SciencesVerifierad e-postadress på sbmu.ac.ir
Abdorreza MohammadiProfessor, Department of Food Science and Technology, Shahid Beheshti UniversityVerifierad e-postadress på sbmu.ac.ir
Mohammadamin MohammadifarNational Food Institute, Technical University of DenmarkVerifierad e-postadress på food.dtu.dk
Seyed Hadi RazaviProfessor of Food Bioprocess Engineering, University of TehranVerifierad e-postadress på ut.ac.ir
seyede marzieh hosseiniAssociate professor of food science and technology, Shahid Beheshti University of Medical SciencesVerifierad e-postadress på sbmu.ac.ir
Dr. Saeideh EsmaeiliAssistant Professor, Shahid Beheshti University of Medical Sciences, IranVerifierad e-postadress på sbmu.ac.ir
Mohammadreza EhsaniProfessor of Dairy Science and Technology, Science and Research Branch of Azad University, TehranVerifierad e-postadress på ut.ac.ir
Adriano Gomes da CruzProfessor do IFRJVerifierad e-postadress på ifrj.edu.br
Ramin KhaksarClear Labs Inc., Rutgers UniversityVerifierad e-postadress på clearlabs.com
Tirang Reza NeyestaniProfessor (Research), National Nutrition and Food Technology Research InstituteVerifierad e-postadress på nnftri.ac.ir
Siavash IravaniResearch Scientist, Email: [email protected]Verifierad e-postadress på irimc.org
Hamid EzzatpanahProfessor of Dairy Science and Technology, Science and Research Branch, Islamic Azad UniversityVerifierad e-postadress på globalharmonization.net

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Amir M. Mortazavian

Associate Professor of Food Science and Technology

Verifierad e-postadress på ut.ac.ir

Dairy Probiotic functional food


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development AGC C.F. Balthazar, T.C. Pimentel, L.L. Ferr˜ao, C.N. Almada, A. Santillo, M ... Comprehensive Reviews in Food Science and Food Safety, 2017	514	2017
Principles and methods of microencapsulation of probiotic microorganisms A Mortazavian, SH Razavi, MR Ehsani, S Sohrabvandi Iranian Journal of Biotechnology 5 (1), 1-18, 2007	389	2007
Probiotic: conceptualization from a new approach F Zendeboodi, N Khorshidian, AM Mortazavian, AG da Cruz Current Opinion in Food Science 32, 103-123, 2020	368	2020
Potential application of essential oils as antimicrobial preservatives in cheese N Khorshidian, M Yousefi, E Khanniri, AM Mortazavian Innovative Food Science & Emerging Technologies 45, 62-72, 2018	315	2018
Viability of probiotic microorganisms in cheese during production and storage: a review R Karimi, AM Mortazavian, AG Da Cruz Dairy science & technology 91, 283-308, 2011	307	2011
Effects of probiotics on the recurrence of bacterial vaginosis: a review A Homayouni, P Bastani, S Ziyadi, S Mohammad-Alizadeh-Charandabi, ... Journal of lower genital tract disease 18 (1), 79-86, 2014	299	2014
Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks H Beheshtipour, AM Mortazavian, R Mohammadi, S Sohrabvandi, ... Comprehensive Reviews in Food Science and Food Safety 12 (2), 144-154, 2013	266	2013
Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development AG Cruz, RS Cadena, EHM Walter, AM Mortazavian, D Granato, ... Comprehensive reviews in food science and food safety 9 (4), 358-373, 2010	236	2010
Probiotic ice cream: viability of probiotic bacteria and sensory properties R Mohammadi, AM Mortazavian, R Khosrokhavar, AG da Cruz Annals of microbiology 61, 411-424, 2011	227	2011
Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties H Beheshtipour, AM Mortazavian, P Haratian, KK Darani European Food Research and Technology 235 (4), 719-728, 2012	217	2012
Health-related aspects of milk proteins SH Davoodi, R Shahbazi, S Esmaeili, S Sohrabvandi, AM Mortazavian, ... Iranian journal of pharmaceutical research: IJPR 15 (3), 573, 2016	206	2016
Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC M Mohammadi, N Sadeghnia, MH Azizi, TR Neyestani, AM Mortazavian Journal of Industrial and Engineering Chemistry 20 (4), 1812-1818, 2014	201	2014
Incorporation of essential oil in alginate microparticles by multiple emulsion/ionic gelation process SM Hosseini, H Hosseini, MA Mohammadifar, AM Mortazavian, ... International journal of biological macromolecules 62, 582-588, 2013	196	2013
Effects of milk and milk products consumption on cancer: a review H Davoodi, S Esmaeili, AM Mortazavian Comprehensive Reviews in Food Science and Food Safety 12 (3), 249-264, 2013	193	2013
Resistant starch in food industry: A changing outlook for consumer and producer A Homayouni, A Amini, AK Keshtiban, AM Mortazavian, K Esazadeh, ... Starch‐Stärke 66 (1-2), 102-114, 2014	190	2014
Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt AM Mortazavian, MR Ehsani, SM Mousavi, K Rezaei, S Sohrabvandi, ... International Journal of Dairy Technology 60 (2), 123-127, 2007	189	2007
Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia G Fadavi, MA Mohammadifar, A Zargarran, AM Mortazavian, R Komeili Carbohydrate polymers 101, 1074-1080, 2014	181	2014
Survival of probiotic bacteria in carboxymethyl cellulose-based edible film and assessment of quality parameters B Ebrahimi, R Mohammadi, M Rouhi, AM Mortazavian, ... Lwt 87, 54-60, 2018	170	2018
Physico-mechanical and structural properties of eggshell membrane gelatin-chitosan blend edible films R Mohammadi, MA Mohammadifar, M Rouhi, M Kariminejad, ... International journal of biological macromolecules 107, 406-412, 2018	169	2018
Fenugreek: Potential Applications as a Functional Food and Nutraceutical AM N Khorshidian, MYousefi Asli, M Arab Nutrition and Food Sciences Research, 2016	163*	2016

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