Solmaz Saremnezhad
5PUBLICATIONS
3CO-AUTHORS
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Publications (5)
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|Feb 26, 2025
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics.Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani
|Dec 02, 2024
Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.Solmaz Saremnezhad, Mostafa Soltani, Ali Tekin
|Sep 13, 2023
The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.Saba Hosseini Khabbazi, Samar Mansouripour, Solmaz Saremnezhad
|Aug 14, 2023
Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.Saba Ghadarloo, Samar Mansouripour, Solmaz Saremnezhad
|Jul 17, 2023
Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties.Manaf Saberi, Solmaz Saremnezhad, Mostafa Soltani
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