| ردیف | عنوان مقاله | عنوان مجله | شماره مجله | کشور محل چاپ | همکاران |
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1
| Reducing Nitrite Content in Hot Dogs by Hurdle Technology | Food Control | 18 | - | Zahra Emam-Djomeh |
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2
| Comparison of ethanol production from cheese whey permeate by two yeast strains | Journal of Food Science and Technology | 10.1007 | - | Mohammad Reza Koushki , Mohammad Hossein Azizi |
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3
| Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausages | Nutrition and Food Sciences Research | | - | Amir M. Mortazavian, Hedayat Hosseini |
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4
| Influence of Heat Shock Temperatures and Fast Freezing on Viability of Probiotic Sporeformers and the Issue of Spore Plate Count Versus True Numbers | Nutrition and Food Sciences Research | | - | Masoud Alebouyeh, Amir Mohammad Mortazavian, Hedayat Hosseini, Zohre Amiri |
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5
| Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores | Food Research International | | - | Amir M. Mortazavian, Hedayat Hosseini, Amin Mousavi Khaneghah, Anderson S. Sant'Ana |
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