The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

nork Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Argitaratua izan da Food Sci Nutr (2016)

Prevalence and risk factors for Salmonella spp. colonization in broiler flocks in Shiraz, southern Iran

nork Ansari-Lari, Maryam, Shekarforoush, Shahram, Mehrshad, Samira, Safari, Hosna
Argitaratua izan da Vet Res Forum (2014)

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

nork Eskandari, Mohammad H, Hosseinpour, Sara, Mesbahi, GholamReza, Shekarforoush, Shahram
Argitaratua 2013

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

nork Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin
Argitaratua 2018-03-01