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Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers.
J Food Sci Technol. 2024 Mar;61(3):573-584. doi: 10.1007/s13197-023-05865-2. Epub 2023 Oct 19.
J Food Sci Technol. 2024.
PMID: 38327853
Gamma-Aminobutyric Acid (GABA) Biosynthesis from Lactobacillus plantarum subsp. plantarum IBRC10817 Optimized and Modeled in Response to Heat and Ultrasonic Shock.
Rezaei M, Ghasemi Y, Sharifan A, Bakhoda H.
Rezaei M, et al. Among authors: bakhoda h.
Probiotics Antimicrob Proteins. 2023 Jun 30. doi: 10.1007/s12602-023-10099-x. Online ahead of print.
Probiotics Antimicrob Proteins. 2023.
PMID: 37389791
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Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum).
Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili M, Bakhoda H.
Khoshdouni Farahani Z, et al. Among authors: bakhoda h.
J Sci Food Agric. 2023 May;103(7):3674-3684. doi: 10.1002/jsfa.12509. Epub 2023 Mar 3.
J Sci Food Agric. 2023.
PMID: 36799350
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Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract.
Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili SM, Bakhoda H.
Khoshdouni Farahani Z, et al. Among authors: bakhoda h.
Curr Res Food Sci. 2021 Dec 5;5:157-166. doi: 10.1016/j.crfs.2021.11.014. eCollection 2022.
Curr Res Food Sci. 2021.
PMID: 35072103
Free PMC article.
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Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste.
Asadi SZ, Khosravi-Darani K, Nikoopour H, Bakhoda H.
Asadi SZ, et al. Among authors: bakhoda h.
Food Technol Biotechnol. 2018 Jun;56(2):197-207. doi: 10.17113/ftb.56.02.18.5379.
Food Technol Biotechnol. 2018.
PMID: 30228794
Free PMC article.
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A new approach for separation and recovery of betaine from beet molasses based on cloud point extraction technique.
Mohammadzadeh M, Honarvar M, Zarei AR, Mashhadi Akbar Boojar M, Bakhoda H.
Mohammadzadeh M, et al. Among authors: bakhoda h.
J Food Sci Technol. 2018 Apr;55(4):1215-1223. doi: 10.1007/s13197-017-2999-4. Epub 2018 Mar 5.
J Food Sci Technol. 2018.
PMID: 29606736
Free PMC article.
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Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation.
Asadi SZ, Khosravi-Darani K, Nikoopour H, Bakhoda H.
Asadi SZ, et al. Among authors: bakhoda h.
Crit Rev Biotechnol. 2015 Mar;35(1):94-102. doi: 10.3109/07388551.2013.804805. Epub 2013 Jul 9.
Crit Rev Biotechnol. 2015.
PMID: 23837682
Review.
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