1.Differentiation of stx1A gene for detection of Escherichia coli serotype O157: H7 and Shigella dysenteriae type 1 in food samples using high resolution melting curve analysis

作　　者：Babak Pakbin ;Afshin Akhondzadeh Basti ;Ali Khanjari 等

出　　处：Food Science & Nutrition. 2020 ;8(7):3665-3672.doi:10.1002/fsn3.1649

出版社：John Wiley & Sons, Ltd.

文章 ID：252131125

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2.Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

作　　者：Issa Mohammadpourfard ;Ali Khanjari ;Afshin Akhonzadeh Basti 等

出　　处：Food Science & Nutrition. 2021 ;9(1):345-356.doi:10.1002/fsn3.2000

出版社：John Wiley & Sons, Ltd.

文章 ID：259474461

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3.Investigating the properties of PLA‐nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss fillets

作　　者：Nastaran Shakour ;Zhaleh Khoshkhoo ;Afshin Akhondzadeh Basti 等

出　　处：Food Science & Nutrition. 2021 ;9(3):1299-1311.doi:10.1002/fsn3.2053

出版社：John Wiley & Sons, Ltd.

文章 ID：260035397

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4.Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

作　　者：Maryam Ajourloo ;Ali Khanjari ;Ali Misaghi 等

出　　处：Food Science & Nutrition. 2021 ;9(3):1665-1675.doi:10.1002/fsn3.2141

出版社：John Wiley & Sons, Ltd.

文章 ID：260035427

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	Ali Khanjari	4篇
	Afshin Akhondzadeh Basti	3篇
	Abdollah Karimi	1篇
	Abolfazl Kamkar	1篇
	Afshin Akhonzadeh Basti	1篇

	Ali Misaghi	1篇
	Babak Pakbin	1篇
	Carlos Herrero‐Latorre	1篇
	Faezeh Yadegar	1篇
	Farzaneh Khansavar	1篇
	Fatemeh Gholami	1篇
	Fazel Fallah	1篇
	Hedayat Hosseini	1篇
	Issa Mohammadpourfard	1篇
	Leila Azimi	1篇
	Maryam Ajourloo	1篇
	Nabi Shariatifar	1篇
	Nastaran Shakour	1篇
	Peyman Mahasti Shotorbani	1篇
	Zhaleh Khoshkhoo	1篇

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