1.Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

作　　者：Faleeha Hasan Hussein ;Seyed Hadi Razavi ;zahra Emam Djomeh

出　　处：Applied Food Biotechnology. 2017 ;4(2):93-102.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035361

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2.Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier

作　　者：Jawad Kadhim Isa ;Seyed Hadi Razavi

出　　处：Applied Food Biotechnology. 2017 ;4(1):11-18.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035368

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3.The Use of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis BB12, as Probiotics to Reduce the Risk of Food Poisoning in Minced Meat

作　　者：Jawad Kadhim Isa ;Seyed Hadi Razavi

出　　处：Applied Food Biotechnology. 2018 ;5(3):173-183.doi:10.22037/afb.v5i3.21127

出版社：National Nutrition and Food Technology Research Institute

文章 ID：228078901

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4.Optimizing Sourdough Process for the Production of Honey and Rose-Like Aromas in Breads

作　　者：Elham Farahmand ;Seyed Hadi Razavi ;Pierluigi Caboni 等

出　　处：Applied Food Biotechnology. 2021 ;8(4):255-265.doi:10.22037/afb.v8i4.33499

出版社：National Nutrition and Food Technology Research Institute

文章 ID：1035768596

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5.Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei

作　　者：Royaossadat Mirmohammadi ;Nafiseh Zamindar ;Seyed Hadi Razavi 等

出　　处：Food Science & Nutrition. 2021 ;9(10):5370-5378.doi:10.1002/fsn3.2461

出版社：John Wiley & Sons, Ltd.

文章 ID：1035790191

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	有本地全文	3篇
	有全文链接	2篇

	Seyed Hadi Razavi	5篇
	Jawad Kadhim Isa	2篇
	Elham Farahmand	1篇
	Faleeha Hasan Hussein	1篇
	Maria Barbara Pisano	1篇

	Mehrosadat Mirmohammadi	1篇
	Nafiseh Zamindar	1篇
	Pierluigi Caboni	1篇
	Royaossadat Mirmohammadi	1篇
	Saeed Paidari	1篇
	Seyed Saeid Mohtasebi	1篇
	zahra Emam Djomeh	1篇

	食品工业	4篇
	营养卫生、食品卫生	1篇

	伊朗	4篇
	美国	1篇

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	Applied Food Biotechnology	4篇
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