Search Results - "Habibi Najafi, Mohammad B."

Synergistic effects of some essential oils against fungal spoilage on pear fruit by Nikkhah, Mehdi, Hashemi, Maryam, Habibi Najafi, Mohammad B., Farhoosh, Reza

“…The development of natural protective agents as alternatives to chemical fungicides is currently in the spotlight. In the present investigation, chemical…”
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Challenges with Verifying Microbial Degradation of Polyethylene by Montazer, Zahra, Habibi Najafi, Mohammad B, Levin, David B

“…Polyethylene (PE) is the most abundant synthetic, petroleum-based plastic materials produced globally, and one of the most resistant to biodegradation,…”
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Encapsulation of Ascorbyl Palmitate in Zein by Electrospinning Technique by Miri, Mohammad Amin, Habibi Najafi, Mohammad B., Movaffagh, Jebrail, Ghorani, Behrouz

“…In this study, ascorbyl palmitate was encapsulated in electrospun zein fibers at different loading levels (2.5%w/v, 5%w/v and 10% w/v). HPLC, SEM, FTIR, XRD,…”
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The Emulsifier Carboxymethylcellulose Induces More Aggressive Colitis in Humanized Mice with Inflammatory Bowel Disease Microbiota Than Polysorbate-80 by Rousta, Esmat, Oka, Akihiko, Liu, Bo, Herzog, Jeremy, Bhatt, Aadra P, Wang, Jeremy, Habibi Najafi, Mohammad B, Sartor, Ryan Balfour

“…Commonly used synthetic dietary emulsifiers, including carboxymethylcellulose (CMC) and polysorbate-80 (P80), promote intestinal inflammation. We compared…”
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Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM) by Yolmeh, Mahmoud, Habibi Najafi, Mohammad B., Farhoosh, Reza

“…•UAE is an effective method for annatto colour extraction in compare to conventional extraction methods.•In the optimum conditions, the absorbance value and…”
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Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt by Tavakoli, Maryam, Habibi Najafi, Mohammad B., Mohebbi, Mohebbat

“…In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of…”
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In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread by Habibi Najafi, Mohammad B, Fatemizadeh, Saeideh S, Boroojerdi, Samaneh Rezaei, Hosseini, Fereshteh, Karazhyan, Reza

“…In vitro antimold activity of annatto natural dye against Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer was evaluated with agar well…”
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The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes by Azizi, Fahimeh, Habibi Najafi, Mohammad B., Edalatian Dovom, Mohammad R.

“…Lactobacilli , as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia,…”
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A novel antifungal nanoemulsion based on reuterin-assisted synergistic essential oils: Preparation and in vitro/in vivo characterization by Nikkhah, Mehdi, Habibi Najafi, Mohammad B., Hashemi, Maryam

“…This research aimed to develop, optimize, and evaluate a new antifungal nanoemulsion system based on the crude reuterin-synergistic essential oils (EOs) hybrid…”
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In vitro degradation of low-density polyethylene by new bacteria from larvae of the greater wax moth, Galleria mellonella by Montazer, Zahra, Habibi Najafi, Mohammad B, Levin, David B

“…Three bacterial species isolated from whole body extracts of the greater wax moth larvae, , were evaluated for their ability to utilize low-density…”
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effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses by MIRI, MOHAMMAD A, HABIBI NAJAFI, MOHAMMAD B

“…The influence of enzyme-modified cheese (EMC) and fat content on sensory and texture properties of cream cheese was investigated. Enzyme-modified cheese and…”
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Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study by Pourfarzad, Amir, Ahmadian, Zahra, Habibi-Najafi, Mohammad B.

“…One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and…”
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Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics by Habibi Najafi, Mohammad B., Fatemizadeh, Saeideh Sadat, Tavakoli, Maryam

“…In this study, the effects of prebiotic ingredients (inulin and wheat fiber) and fat percentage (0, 2 and 3.5%) on physicochemical properties, degree of…”
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Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity by Ostadzadeh, Mahbubeh, Habibi Najafi, Mohammad B., Ehsani, Mohammad R.

“…Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with…”
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Genetic algorithm-artificial neural network and adaptive neuro-fuzzy inference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis by Yolmeh, Mahmoud, Habibi Najafi, Mohammad B., Salehi, Fakhreddin

“…Annatto is commonly used as a coloring agent in the food industry and has antimicrobial and antioxidant properties. In this study, genetic algorithm-artificial…”
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Production of a Recombinant Peptide (Lasioglossin LL ΙΙΙ) and Assessment of Antibacterial and Antioxidant Activity by Tanhaeian, Abbas, Habibi Najafi, Mohammad B., Rahnama, Paria, Azghandi, Marjan

“…The use of antimicrobial peptides (AMPs) as biopreservative to replace chemical preservatives has become of interest among consumers. Current approaches of…”
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Survival of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream by Ghadirzad, Sheila, Yavarmanesh, Masoud, Habibi Najafi, Mohammad B.

“…The objective of this study was to investigate the survival of coliphage MS2 as a surrogate for enteric viruses under different process conditions in the…”
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Fractionation of Eremurus spectabilis fructans by ethanol: Box-Behnken design and principal component analysis by POURFARZAD, Amir, HABIBI NAJAFI, Mohammad B, HADDAD KHODAPARAST, Mohammad H, MOHAMMAD HASSANZADEH KHAYYAT, MALEKPOUR, Akbar

“…The fructans, inulin and oligofructose, are known to exert many food and pharmaceutical applications and are widely used in functional foods throughout the…”
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Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis by Habibi Najafi, Mohammad B., Leufven, Anders, Edalatian Dovom, Mohammad Reza, Sedaghat, Naser, Pourfarzad, Amir

“…Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different…”
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Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation by Pourfarzad, Amir, Habibi Najafi, Mohammad B., Haddad Khodaparast, Mohammad H., Khayyat, Mohammad Hassanzadeh

“…In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were…”
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