Search Results - Mortazavian, A.M

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  1. 1
    Effects of Milk and Milk Products Consumption on Cancer: A Review

    Effects of Milk and Milk Products Consumption on Cancer: A Review by Davoodi, H., Esmaeili, S., Mortazavian, A.M.

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  2. 2
    Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl

    Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl by Karimi, R., Mortazavian, A.M., Karami, M.

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  3. 3
    Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks

    Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks by Mohammadi, R, Mortazavian, A.M

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  4. 4
    Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

    Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics by Ferrão, L.L., Silva, E.B., Silva, H.L.A., Silva, R., Mollakhalili, N., Granato, Daniel, Freitas, M.Q., Silva, M.C., Raices, R.S.L., Padilha, M.C., Zacarchenco, P.B., Barbosa, M.I.M.J., Mortazavian, A.M., Cruz, A.G.

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  5. 5
    Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

    Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development by Balthazar, C.F., Pimentel, T.C., Ferrão, L.L., Almada, C.N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A.M., Nascimento, J.S., Silva, M.C., Freitas, M.Q., Sant’Ana, A.S., Granato, D., Cruz, A.G.

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  6. 6
    Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

    Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects by Sohrabvandi, S., Mousavi, S.M., Razavi, S.H., Mortazavian, A.M., Rezaei, K.

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  7. 7
    Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

    Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage by F Sarvari, A.M. Mortazavian, M.R. Fazei

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  8. 8
    Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

    Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt by MORTAZAVIAN, A.M, EHSANI, M.R, MOUSAVI, S.M, REZAEI, K, SOHRABVANDI, S, REINHEIMER, J.A

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  9. 9
    Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds

    Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds by Heydari, S, Mortazavian, A.M, Ehsani, M.R, Mohammadifar, M.A, Ezzatpanah, H

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  10. 10
    Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt

    Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt by Mortazavian, A.M, Ehsani, M.R, Mousavi, S.M, Reinheimer, J.A, Emamdjomeh, Z, Sohrabvandi, S, Rezaei, K

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