1. Antimicrobial effects of Zataria multiflora essential oil and Lactobacillus acidophilus on Escherichia coli O157 stability in the Iranian probiotic white‐brined cheese. Issue 4 (30th April 2018) Authors: Mehdizadeh, Tooraj; Narimani, Rogaye; Mojaddar Langroodi, Ali; Moghaddas Kia, Ehsan; Neyriz‐Naghadehi, Moslem Journal: Journal of food safety Issue: Volume 38:Issue 4(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Capsaicin-incorporated zein electrospun nanofibers: Characterization and release behavior. (October 2022) Authors: Rezazadeh, Aida; Moghaddas Kia, Ehsan; Hamishehkar, Hamed; Kafil Gazi Jahani, Behnam; Ghasempour, Zahra Journal: Food bioscience Issue: Volume 49(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract. Issue 12 (30th October 2018) Authors: Khezerlou, Arezou; Ehsani, Ali; Tabibiazar, Mahnaz; Moghaddas Kia, Ehsan Journal: Journal of applied polymer science Issue: Volume 136:Issue 12(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture. Issue 7 (26th July 2018) Authors: Moghaddas Kia, Ehsan; Ghasempour, Zahra; Ghanbari, Soheila; Pirmohammadi, Rasool; Ehsani, Ali Journal: British food journal Issue: Volume 120:Issue 7(2018) Page Start: 1516 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture. Issue 7 (2nd July 2018) Authors: Moghaddas Kia, Ehsan; Ghasempour, Zahra; Ghanbari, Soheila; Pirmohammadi, Rasool; Ehsani, Ali Journal: British food journal Issue: Volume 120:Issue 7(2018) Page Start: 1516 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization. (October 2020) Authors: Ghasempour, Zahra; Javanmard, Neda; Mojaddar Langroodi, Ali; Alizadeh-Sani, Mahmoud; Ehsani, Ali; Moghaddas Kia, Ehsan Journal: Biocatalysis and agricultural biotechnology Issue: Number 29(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach. Issue 1 (11th February 2019) Authors: Ghasempour, Zahra; Moghaddas Kia, Ehsan; Golbandi, Sahel; Ehsani, Ali Journal: Nutrition & food science Issue: Volume 49:Issue 1(2019) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach. Issue 1 (30th October 2018) Authors: Ghasempour, Zahra; Moghaddas Kia, Ehsan; Golbandi, Sahel; Ehsani, Ali Journal: Nutrition & food science Issue: Volume 49:Issue 1(2019) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. (December 2018) Authors: Mojaddar Langroodi, Ali; Tajik, Hossein; Mehdizadeh, Tooraj; Moradi, Mehran; Moghaddas Kia, Ehsan; Mahmoudian, Alireza Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 98(2018) Page Start: 372 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis). Issue 13 (7th December 2017) Authors: Moghaddas Kia, Ehsan; Ghasempour, Zahra; Alizadeh, Mohammad Journal: Journal of applied polymer science Issue: Volume 135:Issue 13(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗