Effects of Milk and Milk Products Consumption on Cancer: A Review von Davoodi, H., Esmaeili, S., Mortazavian, A.M.

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Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl von Karimi, R., Mortazavian, A.M., Karami, M.

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Health-Related Aspects of Beer: A Review von Sohrabvandi, S, Mortazavian, A.M, Rezaei, K

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Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics von Ferrão, L.L., Silva, E.B., Silva, H.L.A., Silva, R., Mollakhalili, N., Granato, Daniel, Freitas, M.Q., Silva, M.C., Raices, R.S.L., Padilha, M.C., Zacarchenco, P.B., Barbosa, M.I.M.J., Mortazavian, A.M., Cruz, A.G.

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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development von Balthazar, C.F., Pimentel, T.C., Ferrão, L.L., Almada, C.N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A.M., Nascimento, J.S., Silva, M.C., Freitas, M.Q., Sant’Ana, A.S., Granato, D., Cruz, A.G.

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Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage von F Sarvari, A.M. Mortazavian, M.R. Fazei

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Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt von MORTAZAVIAN, A.M, EHSANI, M.R, MOUSAVI, S.M, REZAEI, K, SOHRABVANDI, S, REINHEIMER, J.A

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Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds von Heydari, S, Mortazavian, A.M, Ehsani, M.R, Mohammadifar, M.A, Ezzatpanah, H

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Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt von Mortazavian, A.M, Ehsani, M.R, Mousavi, S.M, Reinheimer, J.A, Emamdjomeh, Z, Sohrabvandi, S, Rezaei, K

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