Search Results - "Habibi Najafi, M. B."

Interaction of nanodiamonds with bacteria by Ong, S Y, van Harmelen, R J J, Norouzi, N, Offens, F, Venema, I M, Habibi Najafi, M B, Schirhagl, R

“…Nanocarbons come in many forms and among their applications is the engineering of biocompatible and antibacterial materials. Studies have shown that diamond…”
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Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat by Pezeshki, P., Yavarmanesh, M., Habibi Najafi, M. B., Abbaszadegan, M., Mohebbi, M.

“…The objective of this study was to determine the role of meat aging process on survival of male specific bacteriophage MS2 on meat. MS2 was used as a viral…”
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Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses by Yavarmanesh, M., Abbaszadegan, M., Mortazavi, A., Najafi, M.B. Habibi, Bassami, M.R., Nassiri, M.R.

“…The objective of this study was to characterize the role of milk components in the recovery of viral particles from raw milk. For such characterization, four…”
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Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage by Yavarmanesh, M., Abbaszadegan, M., Alum, A., Mortazavi, A., Habibi Najafi, M. B., Bassami, M. R., Nassiri, M. R.

“…Noroviruses are responsible for approximately 44 % of outbreaks involving dairy products for which causative agents are reported. Recovery of viruses from milk…”
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Modeling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm by Mohebbi, M., Barouei, J., Akbarzadeh-T, M.R., Rowhanimanesh, A.R., Habibi-Najafi, M.B., Yavarmanesh, M.

“…In the food industry, there is an increasing emphasis on the need for an economic and an additional cheese flavor to prepared food. In this paper a Genetic…”
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The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice by Mokarram, R.R., Mortazavi, S.A., Najafi, M.B. Habibi, Shahidi, F.

“…The probiotics, Lactobacillus acidophilus PTCC1643 and Lactobacillus rhamnosus PTCC1637, were encapsulated into uncoated calcium alginate beads and the same…”
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Purification and characterization of X-prolyl dipeptidyl peptidase from Lactobacillus casei subsp. casei LLG by Habibi-Najafi, M.B, Lee, B.H

“…X-Prolyl dipeptidyl peptidase, which hydrolysed X-Pro-Y almost specifically, has been purified to homogeneity from crude cell-free extracts of Lactobacillus…”
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Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods by Pourfarzad, A, Najafi, M.B. Habibi, Khodaparast, M.H. Haddad, Khayyat, M. Hassanzadeh

“…The fructans, inulin and oligofructose, are relatively unique functional food components because of their chemical nature and the combination of their…”
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Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese by Farahmandfar, R, Tehrani, M. Mazaheri, Razavi, S.M.A, Najafi, M.B. Habibi

“…The objective of this study was to determine the effect of soy cheese (tofu) and trisodium citrate (TSC) concentration on physicochemical properties of pizza…”
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Bitterness in cheese: a review by Habibi-Najafi, M B, Lee, B H

“…Bitterness, the necessary consequence of proteolysis, has been under investigation from different perspectives. This review attempts to give more up-to-date…”
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Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology by Amiripour, M., Habibi-Najafi, M. B., Mohebbi, M., Emadi, B.

“…In the two-stage optimization of the osmotic dehydration and vacuum drying of the pear slices using response surface methodology, using face-centred central…”
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Proline-specific peptidases of Lactobacillus casei subspecies by Habibi-Najafi, M B, Lee, B H

“…This paper describes the specific activities for proline iminopeptidases, x-prolyl dipeptidyl peptidase and post proline endopeptidase, from each of two…”
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Debittering of tryptic digests from beta -casein and enzyme modified cheese by x-prolyl dipeptidylpeptidase from Lactobacillus casei ssp. casei. LLG by Habibi-Najafi, M B, Lee, B H

“…The proline-rich beta -casein was digested in vitro with trypsin, and the oligopeptides produced were then isolated by RP-HPLC and subsequently identified by…”
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Study the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice by Yolmeh, M, Habibi-Najafi, M B, Najafzadeh, M

“…One of the most important aspects of food preservation is controlling the growth of microorganisms, which if overlooked it leads to uncontrolled growth of…”
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GC-MS Analysis and Antimicrobial Activity of the Essential Oil of Trunk Exudates of Pistacia atlantica var. mutica by Najafi, M. B. Habibi, Farimani, R. Hajimohamadi, Tavakoli, J., Madayeni, S.

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Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup by Razavi, S.M.A., Najafi, M.B. Habibi, Alaee, Z.

“…In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function…”
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Application of commercial immuno assay (ELISA) technique for determination of hepatitis A antigen (HAV) in raw milk by Mortazavi, A., Habibi Najafi, M.B., Yavarmanesh, M., Barouei, J.

“…The objective of this study was to detect HAV antigen in raw cow’s milk supplied in Mashhad, Iran using ELISA technique. To ascertain the best recovery method…”
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Purification and characterization of X-prolyl dipeptidyl peptidase fromLactobacillus casei subsp.casei LLG by Habibi-Najafi, M. B., Lee, B. H.

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