Research and Innovation in Food Science and Technology
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
10.22101/jrifst.2023.376953.1435
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
10.22101/JRIFST.2022.347104.1374
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
10.22101/JRIFST.2022.340359.1353
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
10.22101/JRIFST.2022.331749.1332
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
10.22101/JRIFST.2022.302872.1275
Fred Coolborn Akharaiyi; Phebean Onosen Ozolua; Christopher Johnson
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