Research and Innovation in Food Science and Technology
Author = Marzieh Hosseininezhad
Number of Articles: 5
Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties
Volume 11, Issue 1, June 2022, Pages 29-42
10.22101/JRIFST.2021.266560.1216
Nasim Adibpour; Marzieh Hosseininezhad; Abolfazl Pahlevanloo
A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread
Volume 7, Issue 3, October 2018, Pages 337-352
10.22101/JRIFST.2018.10.20.738
Marzieh Hosseininezhad; Abbas Abedfar
Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)
Volume 6, Issue 2, September 2017, Pages 185-198
10.22101/JRIFST.2017.09.02.626
Marzieh Hosseininezhad; Hamed Anvari; Mahnaz Zhiani; Abbas Abedfar Abedfar
Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt
Volume 4, Issue 1, May 2015, Pages 65-74
10.22101/JRIFST.2015.05.10.415
Marzieh Hosseini Nezhad; Maryam Mohtashami; Sara Kamali; Mohammad Elahi
Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7
Volume 2, Issue 4, March 2014, Pages 311-322
10.22101/JRIFST.2014.03.01.242
Sara kamali; Marzieh Hosseini Nezhad; Mohammad Elahi; Masoud Yavarmanesh
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