Main Subjects = Food Microbiology and Biotechnology
Investigating the effect of heat treatment on the antimicrobial properties of thyme and cinnamon essential oils against the main bread spoilage microorganisms

Articles in Press, Accepted Manuscript, Available Online from 30 July 2023


Sayyed Javad Hosseini; Mostsfa Shahidi; Mahbobeh Sarabi jamab; Hosein Zamani; Gholam hossein Zohuri

Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese

Volume 12, Issue 1, June 2023, Pages 55-76


NiKan Iry; Bahareh Nowruzi; Shokoofeh Ghazi

Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria

Volume 12, Issue 1, June 2023, Pages 77-93


Mahshad Torabi; Farzaneh Abdolmaleki

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


Mahsa Noktehsanj Avval; Marzieh Hosseininezhad; Abolfazl Pahlavanlo; Hamid Bahador Ghoddusi

Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris)

Volume 11, Issue 3, November 2022, Pages 223-232


Fred Coolborn Akharaiyi; Phebean Onosen Ozolua; Christopher Johnson