Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maryam Ghobadi Dana"'
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Antibiotic resistance signifies a safety hazard to public health. Lactic acid bacteria, particularly, Streptococcus thermophilus and Lactobacillus bulgaricus, are useful organisms responsible for dairy fermentation. In keeping with this, they may tra
Externí odkaz:
https://doaj.org/article/33e606947f84403db4b2145efcde8160
Autor:
Morteza Adeli Milani, Maryam Ghobadi Dana, Babak Ghanbarzadeh, Ainaz Alizadeh, Peymaneh Ghasemi Afshar
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 4, Pp 225-236 (2019)
Background and objective: Iranian mustard is cultivated in southern areas of Iran and used traditionally as natural preservative. Aims of the current study were identification and comparison of the chemical compositions and antibacterial activities o
Externí odkaz:
https://doaj.org/article/b5121dadd9424a778909b793405b2c6b
Publikováno v:
Biological Journal of Microorganism, Vol 4, Iss 15, Pp 155-166 (2015)
Introduction: Lactobacilli are a group of lactic acid bacteria that their final product of fermentation is lactic acid. The objective of this research is selection of local Lactobacilli producing L (+) lactic acid. Materials and methods: In this res
Externí odkaz:
https://doaj.org/article/0f6552f8d352460d9945919b7b4f0cdb
Purpose: Given the increasing use of antibiotics on humans and livestock for treatment or as a growth stimulant, antibiotic resistance has become a general concern. The food chain and specially fermented foods could be a source of antibiotic-resistan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::992751524a9ec499c8326aa0995321f5
https://doi.org/10.21203/rs.3.rs-612605/v1
https://doi.org/10.21203/rs.3.rs-612605/v1
Autor:
Simone Lorena Quiterio de Souza, Shabboo Amirdivani, Reza Mohammadi, Nasim Khorshidian, Maryam Ghobadi Dana, Henrique Barbosa Rocha, Amir Mohammad Mortazavian, Renata S.L. Raices
Publikováno v:
International Journal of Dairy Technology. 72:120-131
Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6872bfe5d1db6fbe16c178052088256
https://doi.org/10.1111/1471-0307.12567
https://doi.org/10.1111/1471-0307.12567
Publikováno v:
African Journal of Microbiology Research. 5
Isolation and characterization of new Lactobacilli strains with high level acetaldehyde production, from traditional fermented milk, in different provinces of Iran, are reported. In this study, a total of 112 local dairy products such as yoghurt and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60495c9084c83c2e0f2cc37110dfb0bb
https://doi.org/10.5897/ajmr11.581
https://doi.org/10.5897/ajmr11.581