Research and Innovation in Food Science and Technology
Author = Marzieh Hosseininezhad
Number of Articles: 4
Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables
Volume 11, Issue 4, February 2023, Pages 351-366
10.22101/JRIFST.2022.331749.1332
Mahsa Noktehsanj Avval; Marzieh Hosseininezhad; Abolfazl Pahlavanlo; Hamid Bahador Ghoddusi
Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product
Volume 5, Issue 2, September 2016, Pages 141-152
10.22101/JRIFST.2016.09.17.523
Behrooz Mohammadzadeh; Masoud Rezaei; Marzieh Hossininezhad; Mohsen Barzegar
Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)
Volume 4, Issue 4, January 2016, Pages 343-354
10.22101/JRIFST.2016.01.30.445
Pegah Darjani; Marzieh Hosseini Nezhad; Hadi Shorideh; Mohammad Abdollahian-Noghabi; Rassoul Kadkhodaee; Ahmad Balandari; Elnaz Milani
Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants
Volume 4, Issue 3, November 2015, Pages 247-256
10.22101/JRIFST.2015.11.22.435
Pegah Darjani; Marzieh Hosseini Nezhad; Rassoul Kadkhodaee; Elnaz Milani; Ahmad Balandari
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