Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basi... von Amirdivani, Shabboo, Baba, Ahmad Salihin

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Polycyclic aromatic hydrocarbons in milk and dairy products von Amirdivani, Shabboo, Khorshidian, Nasim, Ghobadi Dana, Maryam, Mohammadi, Reza, Mortazavian, Amir M, Quiterio de Souza, Simone Lorena, Barbosa Rocha, Henrique, Raices, Renata

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Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt von Rezaei, Azizeh, Amirdivani, Shabboo, Asl, Asghar Khosrowshahi, Malekinejad, Hassan, Zomorodi, Shahin, Hosseinmardi, Fatemeh

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Green tea yogurt: major phenolic compounds and microbial growth von Amirdivani, Shabboo, Baba, Ahmad Salihin Hj

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Incorporation of Allium sativum in yogurt: In vitro study on inhibition of diabetes- and hypertension-associated enzymes von Shabboo Amirdivani Amirdivani

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Effects of transglutaminase on health properties of food products von Amirdivani, Shabboo, Khorshidian, Nasim, Fidelis, Marina, Granato, Daniel, Koushki, Mohammad Reza, Mohammadi, Mehrdad, Khoshtinat, Khadijeh, Mortazavian, Amir Mohammad

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Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt von Azizeh Rezaei, Shabboo Amirdivani, Asl, Asghar Khosrowshahi, Malekinejad, Hassan, Zomorodi, Shahin, Hosseinmardi, Fatemeh

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