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ردیف
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عنوان مقاله
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نویسندگان
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عنوان مجله
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شماره
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زبان
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سال
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صفحه مربوطه
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1
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Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) Effects on Iranian Barbari Bread shelf life
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Sadeghi, Shahidi, Mortazavi, Nasiri Mahallati
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African Journal of Biotechnology
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7
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eng
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2008
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3346-3351
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2
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The Secrets of Sourdough; A review of miraculous potentials of sourdough in bread shelf life
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Sadeghi
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Biotechnology
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7
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eng
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2008
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413-417
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3
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Moisture dependent physical properties of canola seeds
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Razavi, Yeganeh Zad, Sadeghi
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Journal of Agricultural Sciences and Technology
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11
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eng
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2009
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309-322
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4
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Design of safety management system in juice industries
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Sadeghi
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Agro Food industry hi-tech
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21
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eng
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2010
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10-12
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5
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Investigating the sourdough potential for enhance microbiological shelf life and roasty aroma of traditional Lavash bread
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Mortazavi, Sadeghi
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African Journal of Biotechnology
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10
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eng
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2011
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9668-9672
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6
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Design of multiplex PCR for simultaneous detection of rope forming Bacillus strains in Iranian bread dough
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Sadeghi, Mortazavi, Bahrami, Sadeghi
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Journal of the Science of Food and Agriculture
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92
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eng
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2012
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2652–2656
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7
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Design of SYBR green absolute real time PCR assay for specific detection and quantification of Bacillus subtilis in dough used for bread making
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Sadeghi, Mortazavi, Bahrami, Sadeghi, Matin
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Journal of Cell and Molecular Research
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6
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eng
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2014
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83-92
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8
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Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads
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Pontonio, Nionelli, Curiel, Sadeghi, Di Cagno, Gobbetti, Rizzello
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Food Microbiology
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47
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eng
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2015
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99-110
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9
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Antifungal activity of Pediococcus pentosaceus isolated from whole barley sourdough
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Sadeghi, Raeisi, Ebrahimi, Sadeghi
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Journal of Food Quality and Hazards Control
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3
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eng
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2016
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30-36
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10
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In vitro assessment of some probiotic properties of Lactobacillus fermentum isolated from pickled garlic
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Sadeghi
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Journal of Food Quality and Hazards Control
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3
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eng
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2016
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67-72
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