List of Articles خمیرترش Open Access Article Abstract Page Full-Text 1 - The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread F. Dehghan Khalili Z. Erjaee Open Access Article Abstract Page Full-Text 2 - Effects of pH, temperature and salt on antagonistic activity of barley sourdough lactic acid bacteria on Bacillus subtilis and evaluation of serum parameters and liver enzymes in mice fed with LAB isolates M. Ebrahimi Maryam Khashaie Farzaneh KiaDaliri Alireza Sadeghi 10.30495/jfh.2019.667055 Open Access Article Abstract Page Full-Text 3 - Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough Fahimeh Hajinia A. Sadeghi A. Sadeghi Mahoonak M. Khomeiri Y. Maghsoudlou A. Moayedi 10.30495/jfh.2020.671043 Open Access Article Abstract Page Full-Text 4 - Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality M. Gharekhani M. Aalami M.A. Hejazi Y. Maghsoudlou M. Khomeiri G. Najafian Open Access Article Abstract Page Full-Text 5 - بررسی تأثیر استفاده از خمیرترش تهیه شده از آردهای گندم، چاودار و کینوآ بر خصوصیات کمی و کیفی نان تست مهسا مرادی فریبا نقی پور علیرضا فرجی 10.30495/jfst.2021.684251 Open Access Article Abstract Page Full-Text 6 - Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum Sara Naji Tabasi Mostafa Shahidi Noghabi Marzieh Hosseini Nezhad Hossein Zamani Toktam Hejrani 10.30495/jfst.2021.1916953.1689 Open Access Article Abstract Page Full-Text 7 - ارزیابی زمان ماندگاری و خصوصیات حسّی نان باگت غنی شده با خمیرترش آرد کامل جو و پوره کدو مسمّا علیرضا صادقی بلال صادقی مریم ابراهیمی Open Access Article Abstract Page Full-Text 8 - بررسی اثرخمیرترش بر خصوصیات فیزیکوشیمیایی، بافتی و حسی نان تست حاوی آردچاودار علیرضا فرجی سید علی مشعشعی مینا کشانی Open Access Article Abstract Page Full-Text 9 - Phylogenetic relationship and probiotic properties of dominant lactic acid bacteria isolated from whole barley sourdough Maryam Ebrahimi Alireza Sadeghi Balal Sadeghi Open Access Article Abstract Page Full-Text 10 - Evaluating the potential of Lactobacillus isolated from whole wheat sourdough in reduction of Aflatoxin B1 علیرضا صادقی Maryam Ebrahimi مجتبی رئیسی Open Access Article Abstract Page Full-Text 11 - Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs Masoumeh Ehsanbakhsh علیرضا صادقی Mojtaba Raeisi Maryam Ebrahimi Mahdi Kashani nejad Open Access Article Abstract Page Full-Text 12 - Evaluation of probiotic and antimicrobial properties of the predominant yeast isolated from barley sourdough Sara Shahryari Fahimeh Hajinia Hossein purabdolah Maryam Ebrahimi Alireza Sadeghi Open Access Article Abstract Page Full-Text 13 - Isolation, molecular identification and evaluation of the probiotic properties of dominant Lactobacillus in whole wheat sourdough Alireza Sadeghi Maryam Ebrahimi Open Access Article Abstract Page Full-Text 14 - Molecular characterization and evaluation of the antibacterial properties of Pediococcus pentosaceus isolated from whole barley sourdough Alireza Sadeghi Mojtaba Raeisi Maryam Ebrahimi Balal Sadeghi
