1.Optimizing Submerged Cultivation for the Production of Red Pigments by Monascus purpureus on Soybean Meals using Response Surface Methodology

作　　者：Hadiseh Keivani ;Mahshid Jahadi ;Nafiseh Ghasemisepero

出　　处：Applied Food Biotechnology. 2020 ;7(3):143-152.doi:10.22037/afb.v7i3.28931

出版社：National Nutrition and Food Technology Research Institute

文章 ID：256054735

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2.Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew

作　　者：Behnaz Azimzadeh ;Mahshid Jahadi

出　　处：Food Science & Nutrition. 2018 ;6(4):871-877.doi:10.1002/fsn3.630

出版社：John Wiley & Sons, Ltd.

文章 ID：216910478

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3.Physicochemical Properties of Probiotic Soy milk Chocolate Mousse During Refrigerated Storage

作　　者：Golnoush Taghizadeh ;Mahshid Jahadi ;Hajar Abbasi

出　　处：Applied Food Biotechnology. 2018 ;5(2):79-86.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035333

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4.Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

作　　者：Shirin Malganji ;Sara Sohrabvandi ;Mahshid Jahadi 等

出　　处：Applied Food Biotechnology. 2015 ;3(1):59-62.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035421

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5.Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

作　　者：Fatemeh Abdollahi ;Mahshid Jahadi ;Mehrdad Ghavami

出　　处：Food Science & Nutrition. 2021 ;9(9):4855-4862.doi:10.1002/fsn3.2425

出版社：John Wiley & Sons, Ltd.

文章 ID：1035456450

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