List of Articles Fermented Open Access Article Abstract Page Full-Text 1 - Quality assessment of unfermented sausage by partial replacement of sodium nitrite with ethanolic extracts of Rosmarinus officinalis and Berberis vulgaris Abdoreza Aghajani Shaghayegh Khorasani Nasrin Choobkar Open Access Article Abstract Page Full-Text 2 - The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt Faezeh shirkhan Saeed Mirdamadi mahta mirzaei Behrouz Akbari-adergani Nikoo Nasoohi 10.30495/jftn.2022.62166.11142 Open Access Article Abstract Page Full-Text 3 - The effect of addition of kombucha drink on physicochemical, Sensory characteristics and Viability of Probiotic Bacteria of fermented milk A. Shahab Lavasani M. Zandi L. Nateghi 10.30495/jftn.2022.23849.10682 Open Access Article Abstract Page Full-Text 4 - The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream M. Golestani R. Pourahmad H. R. Mahdavi Adeli Open Access Article Abstract Page Full-Text 5 - Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae M. Ghaempanah M. Hashemiravan A. Sharifan Open Access Article Abstract Page Full-Text 6 - Physical Properties of Fermented Milk Tablets Z. Barzegar M. Jahadi M. A. Hanifpour Open Access Article Abstract Page Full-Text 7 - Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles Z. Nilchian A. Sharifan E. Rahimi N. Mazid Abadi Open Access Article Abstract Page Full-Text 8 - Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods Z. Nilchian E. Rahimi S.H. Razavi M. Momeni Shahraki Open Access Article Abstract Page Full-Text 9 - The effect of wheat fiber particle size on the quality properties of fermented layer pastry Bijan khorshidpour Mahnaz Hashemi Ravan Saeedeh Aianifard Zohreh Yahyaei Sufiani Open Access Article Abstract Page Full-Text 10 - Evaluation of some probiotic properties of yeast Rhodotorula mucilaginosa isolated from fermented buckwheat S. Shahryari A. Sadeghi M. Ebrahimi A. Sadeghi Mahoonak A. Moayedi 10.30495/jfh.2022.1949270.1341 Open Access Article Abstract Page Full-Text 11 - Effect of Lactobacillus plantarum on microbial population of Iranian fermented pickle زهرا Nilchian S.H Razavi ابراهیم Rahimi Open Access Article Abstract Page Full-Text 12 - Study on the effect of Lactobacillus casei o1 fermented milk consumption on lipid pattern of rats nourished with cholesterol enriched diet حمید Mirzaei بهرام Amouoghli Tabrizi مهدی Rafiei Open Access Article Abstract Page Full-Text 13 - Identification of probiotic strains of enterococcus and pediococcus isolated from two Iranian traditional fermented dairy– cereal food products (Kashk-e-Zard and Tarkhineh) Zohreh Mashak Bizhan Moradi Open Access Article Abstract Page Full-Text 14 - Increase the survival of Lactobacillus ramnosus LGG and improved physicochemical, reological and sensory properties of fermented milk using Roman nettle mucilage compared with Inulin Sara Amiri Samani Maryam Jafari Fatemeh Nejati Open Access Article Abstract Page Full-Text 15 - Evaluation of probiotic and antifungal properties of the selected yeast isolated from fermented black rice Fatemeh Jafari koshkghazi Alireza Sadeghi Mehran Alami Hoda Shahiri Tabarestani Delasa Rahimi Galogahi 10.30495/jfm.2022.1946146.1749 Open Access Article Abstract Page Full-Text 16 - Isolation and evaluation of some probiotic features of enterococci from Jersey cow milk and its fermented products in Qom حمید میرزائی Zahra Nourihamed 10.30495/jfm.2022.1944859.1744 Open Access Article Abstract Page Full-Text 17 - Optimization of fermented cow meat quality by lactic acid bacteria in batch fermentation Elham Rahnama Nafiseh Sadat Naghavi Open Access Article Abstract Page Full-Text 18 - Optimization of nisin concentration in fermented beef sausage to decrease sodium nitrite concentration in the final product Fatemeh Vaheb Nafiseh Sadat Naghavi Zarrindokht Emami-Karvani Open Access Article Abstract Page Full-Text 19 - Probiotic Viability, Physicochemical Characterization and Sensory Properties of Cornelian Cherry (Cornus mas L.) Juice Supplemented with Lactobacillus acidophilus and Lactobacillus delbrueckii Melika Tahmasebian Razzagh Mahmoudi Mohamad Javad Shakouri 10.22034/jchr.2020.1884553.1072 Open Access Article Abstract Page Full-Text 20 - Investigating the ability of wild and preserved strains of Bacillus subtilis natto to produce menaquinone 7 (vitamin K) and nattokinase Abdolreza karami
