Mostafa Soltani

6PUBLICATIONS
12CO-AUTHORS
Food packaging, preservation and processingFood chemistry and food sensory scienceHorticultural crop improvement (incl. selection and breeding)Oenology and viticulture
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Publications (6)

|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

|Oct 31, 2024
Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.

Seyyedeh Leila Hosseinipour, Babak Ghanbarzadeh, Vahid Mofid

|May 22, 2024
Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye.

Armin Amanpour, Mostafa Soltani, Leontina Lipan

|Jan 25, 2024
Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus.

Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia

|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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Frequent Collaborators

3 joint publications

Solmaz Saremnezhad

1 joint publications

Fatemeh Azarikia

1 joint publications

Mostafa Karami

1 joint publications

Armin Amanpour