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M

Marzieh Hosseininezhad

gorgan university of agricultural sciences & natural resources

H指数:10

被引数:285

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Application of bacteriocin-like inhibitory substances produced by Limosilactobacillus fermentum in yogurt drink: Assessment of safety, quality, and shelf life

凝结乳杆菌发酵产生的类细菌素抑制物质在酸奶饮料中的应用：安全性、质量和货架寿命的评估

Journal of Dairy Science

IF4.4

2026-02-012

OA

Identification and characterization of inulinases by bioinformatics analysis of bacterial glycoside hydrolases family 32 (GH32)

ENGINEERING IN LIFE SCIENCES

IF3

2023-07-092

OAAI

Mulberry (Morus atropurpurea Roxb.) leaf protein hydrolysates ameliorate dextran sodium sulfate-induced colitis via integrated modulation of gut microbiota and immunity

JOURNAL OF FUNCTIONAL FOODS

IF4

2021-09-0122

OAAI

Effects of enzymatic hydrolysis on physicochemical property and antioxidant activity of mulberry (Morus atropurpurea Roxb.) leaf protein

FOOD SCIENCE & NUTRITION

IF3.8

2021-08-2528

OAAI

RETRACTION: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life (Retraction of Vol 111, Pg 158, 2019)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-010

PREAI

RETRACTION: Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough (Retraction of Vol 127, art no 109373, 2020)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-010

PREAI

Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-07-0125

PREAI

RETRACTED: Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough (Retracted Article)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-019

PREAI

Investigation on spontaneous fermentation and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough (vol 96, pg 686, 2018)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-010

PREAI

Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

产芽孢益生菌在新型功能性甜味剂Nabat生产中的应用

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-0114

PREAI

RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life (Retracted article. See vol. 143, 2021)

收回: 小麦麸皮酸面团与产生外多糖的植物乳杆菌 (NR_104573.1) 在保质期内对面包品质的影响 (收回文章。见143卷，2021)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0119

PREAI

Investigation on spontaneous fermentation and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-10-0126

PREAI