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Food Science & Nutrition|April 21, 2025
Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive ReviewSima Tahmouzi, Behnam Alizadeh Salmani, Soheyl Eskandari, et al.
Food Chemistry: X|September 23, 2024
Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated riceShahnaz Bohlooli, Yousef Ramezan, Fatemeh Esfarjani, et al.
Food Chemistry: X|April 13, 2026
Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effectsAref Adeli Mosabbeb, Negin Majdi, Soheyl Eskandari, et al.
International Journal of Environmental Health Research|November 18, 2023
Analyzing antibiotic residues in honey samples using liquid chromatography-tandem mass spectrometryShokoufeh Goudarzi, Soheyl Eskandari, Bahram Daraei, et al.
Comprehensive Reviews in Food Science and Food Safety|April 21, 2026
A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and ChallengesMohammad Rastegarpour, Amirhossein Abedini, Bahare Mohamadi, et al.
Food Chemistry|December 29, 2024
Physicochemical, rheological, sensory properties and shelf life of processed cheese analogue prepared with oleogel sesame oil and mono- and di-glyceride (E471)Saber Hafiz, Jalal Sadeghizadeh-Yazdi, Soheyl Eskandari, et al.
Foodborne Pathogens and Disease|April 16, 2024
Fresh Leafy Vegetables and Parasitic Contamination: Practical SolutionsSoheyl Eskandari, Azadeh Rashidimehr, Fatemeh Mohammadi-Nasrabadi, et al.
Food Chemistry|November 4, 2024
Monitoring of pesticide residue in pistachio nut samples by LC/MS-MSMehdi Elmi, Talat Ghane, Bahram Daraei, et al.
Current Pharmaceutical Biotechnology|June 2, 2023
The Role of Probiotics in Improving Food Safety: Inactivation of Pathogens and Biological ToxinsFereshteh Ansari, Chi-Ching Lee, Azadeh Rashidimehr, et al.
Scientific Reports|March 18, 2025
Bioremoval of lead (pb) salts from synbiotic milk by lactic acid bacteriaAdel Mirza Alizadeh, Hedayat Hosseini, Mehran Mohseni, et al.
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