Hamid Reza Sayevand

Identification of Clostridium spp. derived from a sheep and cattle slaughterhouse by matrix-assisted laser desorption and ionization-time of flight mass spectrometry (MALDI-TOF MS) and 16S rDNA sequencing

A. Haslberger, A. Indra, H. Hosseini, 2018, Journal of Food Science and Technology.

Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

A. Haslberger, H. Hosseini, M. Remely, 2017, Current Microbiology.

Antibacterial Efficacy of Essential Oils and Sodium Nitrite in Vacuum processed Beef Fillet

A. Khaneghah, A. Haslberger, H. Hosseini, 2018 .

Health Benefit Characterization of Dominant Lactobacilli in Traditional Doogh

A. Haslberger, H. Hosseini, M. Remely, 2016 .

Evaluation of Bacterial Contamination Sources in Meat Production Line

A. Haslberger, H. Hosseini, M. Remely, 2016 .

Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh

A. Haslberger, H. Hosseini, M. Remely, 2017, Current Microbiology.