M. Aliani

Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese.

V. Guillard, C. Guillaume, N. Gontard, 2015, Food research international.

Green and effective route for the synthesis of monodispersed palladium nanoparticles using herbal tea extract (Stachys lavandulifolia) as reductant, stabilizer and capping agent, and their application as homogeneous and reusable catalyst in Suzuki coupling reactions in water

Saba Hemmati, H. Veisi, T. Ozturk, 2015 .

Alginate modified magnetic nanoparticles to immobilization of gold nanoparticles as an efficient magnetic nanocatalyst for reduction of 4-nitrophenol in water

H. Veisi, Pourya Mohammadi, B. Karmakar, 2020 .

Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation

V. Guillard, C. Guillaume, N. Gontard, 2016 .