Search Results - Zendeboodi, Fatemeh

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  1. 1
    Ameliorating effect of psychobiotics and para-psychobiotics on stress: A review on in vivo and clinical studies and mechanism of action

    Ameliorating effect of psychobiotics and para-psychobiotics on stress: A review on in vivo and clinical studies and mechanism of action by Gholian, Mohammad Mahdi, Babaei, Arash, Zendeboodi, Fatemeh, Mortazavian, Amir M., Koushki, Vahid

    Published in Heliyon
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  2. 2
    Probiotic: conceptualization from a new approach

    Probiotic: conceptualization from a new approach by Zendeboodi, Fatemeh, Khorshidian, Nasim, Mortazavian, Amir M, da Cruz, Adriano G

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  3. 3
    Effect of different inactivation condition on Lactobacillus gasseri and Lactobacillus plantarum: Culturability, cell integrity and morphology

    Effect of different inactivation condition on Lactobacillus gasseri and Lactobacillus plantarum: Culturability, cell integrity and morphology by Gholian, Mohammad Mahdi, Babaei, Arash, Zendeboodi, Fatemeh, Mortazavian, Amir M., Koushki, Vahid

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  4. 4
    Solubilization of bovine gelatin using power ultrasound: gelation without heating

    Solubilization of bovine gelatin using power ultrasound: gelation without heating by Farahnaky, Asgar, Zendeboodi, Fatemeh, Azizi, Rezvan, Mesbahi, Gholamreza, Majzoobi, Mahsa

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  5. 5
    Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology

    Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology by Zendeboodi, Fatemeh, Yeganehzad, Samira, Sadeghian, Alireza

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  6. 6
    Celiac therapy by administration of probiotics in food products: a review

    Celiac therapy by administration of probiotics in food products: a review by Norouzbeigi, Sahar, Vahid-Dastjerdi, Leily, Yekta, Reza, Sohrabvandi, Sara, Zendeboodi, Fatemeh, Mortazavian, Amir M

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  7. 7
    Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology

    Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology by Mahmoodi, Zohre, Zendeboodi, Fatemeh, Mortazavian, Amir Mohammad, Farhoodi, Mehdi, Mofid, Vahid, Mohammadi Moghaddam, Toktam, Mehraban Sang Atash, Masoome

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