Main Subjects = Food Microbiology and Biotechnology
Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils

Volume 12, Issue 3, December 2023, Pages 355-368

10.22101/JRIFST.2023.376953.1435

Sayyed Javad Hosseini; Mahboobe Sarabi-Jamab; Mostafa Shahidi Noghabi; Hossein 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