1. Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread. (January 2019) Authors: Sadeghi, Alireza; Ebrahimi, Maryam; Mortazavi, Seyed Ali; Abedfar, Abbas Journal: Food control Issue: Volume 95(2019) Page Start: 298 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Corrigendum for "Investigation on "spontaneous fermentation" and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough" [LWT – Food Science and Technology 96 (2018) 686–693]. (June 2020) Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Sadeghi, Alireza; Raeisi, Mojtaba; Feizy, Javad Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life. (August 2019) Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Corsetti, Aldo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 111(2019) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Investigation on "spontaneous fermentation" and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough. (October 2018) Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Sadeghi, Alireza; Raeisi, Mojtaba; Feizy, Javad Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 96(2018) Page Start: 686 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough. (June 2020) Authors: Abedfar, Abbas; Abbaszadeh, Sepideh; Hosseininezhad, Marzieh; Taghdir, Maryam Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties. Issue 10 (October 2019) Authors: Abedfar, Abbas; Sadeghi, Alireza Journal: Heliyon Issue: Volume 5:Issue 10(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life. (August 2019) Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Corsetti, Aldo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 111(2019) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough. (June 2020) Authors: Abedfar, Abbas; Abbaszadeh, Sepideh; Hosseininezhad, Marzieh; Taghdir, Maryam Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Retraction notice to "Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life" [LWT - Food Science and Technology 111 (2019) 158–166]. (April 2021) Authors: Abedfar, Abbas; Hosseininezhad, Marzieh; Corsetti, Aldo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Retraction notice to "Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough" [LWT - Food Science and Technology 127 (2020) 109373]. (April 2021) Authors: Abedfar, Abbas; Abbaszadeh, Sepideh; Hosseininezhad, Marzieh; Taghdir, Maryam Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗