Shahram Naghizadeh Raeisi

Antimicrobial susceptibility of bifidobacteria from probiotic milk products and determination of the genetic basis of tetracycline resistance in Enterococcus species after in vitro conjugation with Bifidobacterium animalis subsp. lactis

Birgitte Stuer-Lauridsen, E. Johansen, L. Ouoba, 2018, Food Control.

Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products

F. Chekin, S. Shahidi, Elham Vatandost, 2020, Food chemistry: X.

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

S. Zomorodi, Mohammad Ahmadi, Shahram Naghizadeh Raeisi, 2018, Journal of Food Safety.

Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream.

A. Motamedzadegan, K. Rabiei, Shahram Naghizadeh Raeisi, 2022, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods

S. Shahidi, Shahram Naghizadeh Raeisi, A. Ghorbani-HasanSaraei, 2022, Food Science and Technology.

PHYTOCHEMICAL CONTENT, PHYSICOCHEMICAL AND MICROSTRUCTURAL PROPERTIES OF APPLE POWDER AS AFFECTED BY DRYING METHOD

S. Shahidi, Shahram Naghizadeh Raeisi, A. Ghorbani-HasanSaraei, 2020, Latin American Applied Research - An international journal.

Rheological properties of dairy desserts: Effect of rice bran protein and fat content.

A. Rafe, S. Shahidi, Shahram Naghizadeh Raeisi, 2022, Journal of food science.

Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

L. Ouoba, J. Sutherland, H. Ghoddusi, 2021, Microorganisms.

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

A. Motamedzadegan, Shahram Naghizadeh Raeisi, M. Alimi, 2020 .

Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein

A. Rafe, A. Mohammadi, S. Shahidi, 2022, Food Science and Technology.

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

P. Ariaii, Shahram Naghizadeh Raeisi, S. Mirdamadi, 2023, Journal of Food Processing and Preservation.

Bio-protective effects of Lactobacillus plantarum subsp. plantarum against aflatoxin b1 genotoxicity on human blood lymphocytes: a native probiotic strain isolated from Iranian camel milk

M. Shokrzadeh, Shahram Naghizadeh Raeisi, Leila Roozbeh Nasiraie, 2020, Current medical mycology.

Photocatalytic Removal of Industrial Dye Including Cationic Compound from Aqueous Solution Using ZIF-Cu(im)2

I. Sheikhshoaie, Mahboobeh Shahsavari, Shahram Naghizadeh Raeisi, 2024, Topics in Catalysis.