1.Identification of antimicrobial Anti-microbial producing Producing EnterococciEnterococci isolated Isolated from Iranian raw Raw milk Milk cheeses Cheeses using Using polyphasic Polyphasic approachApproach

作　　者：M.R Edalatian ;M.B Habibi Najafi ;A Mortazavi

出　　处：Applied Food Biotechnology. 2015 ;2(1):19-24.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：101835239

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2.COMPOSITIONAL EVALUATION OF RAW AND PROCESSED HARMS (Brachystegia eurycoma) SEED FLOUR

作　　者：M.O Aremu ;I.M Ohale ;A.M Magomya 等

出　　处：Applied Food Biotechnology. 2015 ;2(1):9-18.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：101835240

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3.Peptide Identification and Expression Analysis of Genes Involved in Inulin Metabolism in Lactobacillus casei AP

作　　者：Nur Kusmiyati ;Sunarti Sunarti ;Tutik Dwi Wahyuningsih 等

出　　处：Applied Food Biotechnology. 2019 ;6(4):217-224.doi:10.22037/afb.v6i4.25222

出版社：National Nutrition and Food Technology Research Institute

文章 ID：248637777

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4.Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification

作　　者：Nancy Ruiz-Gonzalez ;Aurelio Lopez-Malo ;Enrique Palou 等

出　　处：Applied Food Biotechnology. 2019 ;6(4):237-246.doi:10.22037/afb.v6i4.25541

出版社：National Nutrition and Food Technology Research Institute

文章 ID：248637779

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5.Valorization of Pineapple Peels through Single Cell Protein Production Using Saccharomyces cerevisiae NCDC 364

作　　者：Mridul Umesh ;Basheer Thazeem ;Kathirvel Preethi

出　　处：Applied Food Biotechnology. 2019 ;6(4):255-263.doi:10.22037/afb.v6i4.25906

出版社：National Nutrition and Food Technology Research Institute

文章 ID：248637781

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6.Immobilization of Phytase Producing Probiotics in Shrimp Chitosan Cross-linked by Zinc Oxide Nanoparticles and Assay its Antibacterial Activity

作　　者：Narges Chatraei ;Giti Emtiazi

出　　处：Applied Food Biotechnology. 2019 ;6(3):139-150.doi:10.22037/afb.v6i3.23398

出版社：National Nutrition and Food Technology Research Institute

文章 ID：239001180

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7.Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

作　　者：Marianna Gallo ;Federica Nigro ;Francesca Passannanti 等

出　　处：Applied Food Biotechnology. 2019 ;6(3):165-172.doi:10.22037/afb.v6i3.24299

出版社：National Nutrition and Food Technology Research Institute

文章 ID：239001182

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8.Assessment of Phenolic Contents and Antioxidant and Antibacterial Activities of Extracts from Four Varieties of Iranian Date Palm (Phoenix dactylifera L.) Seeds

作　　者：Ramin Radfar ;Mehdi Farhoodi ;Ismail Ghasemi 等

出　　处：Applied Food Biotechnology. 2019 ;6(3):173-184.doi:10.22037/afb.v6i3.23379

出版社：National Nutrition and Food Technology Research Institute

文章 ID：239001183

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9.Investigation of Iranian Traditional Drink (Doogh) Characteristics Prepared from Camel Milk Containing Lactobacillus acidophilus LA-5

作　　者：Zohreh Didar

出　　处：Applied Food Biotechnology. 2019 ;6(3):185-192.doi:10.22037/afb.v6i3.24227

出版社：National Nutrition and Food Technology Research Institute

文章 ID：239001184

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10.Optimization of Vinegar Production from Nipa (Nypa fruticans Wurmb.) Sap Using Surface Culture Fermentation Process

作　　者：Pramuan Saithong ;Supachai Nitipan ;Jirawut Permpool

出　　处：Applied Food Biotechnology. 2019 ;6(3):193-200.doi:10.22037/afb.v6i3.24653

出版社：National Nutrition and Food Technology Research Institute

文章 ID：239001185

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