Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA) F Nejati, CG Rizzello, R Di Cagno, M Sheikh-Zeinoddin, A Diviccaro, ... LWT-Food Science and Technology 51 (1), 183-189, 2013 | 135 | 2013 |
A big world in small grain: a review of natural milk kefir starters F Nejati, S Junne, P Neubauer Microorganisms 8 (2), 192, 2020 | 60 | 2020 |
Solid‐state protein–carbohydrate interactions and their application in the food industry N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ... Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014 | 48 | 2014 |
In vitro characterization of Lactococcus lactis strains isolated from Iranian traditional dairy products as a potential probiotic F Nejati, T Oelschlaeger Applied Food Biotechnology 3 (1), 43-51, 2015 | 19 | 2015 |
Development of antioxidant activity during milk fermentation by wild isolates of Lactobacillus helveticus A Namdari, F Nejati APPLIED FOOD BIOTECHNOLOGY 3 (3), 178-186, 2016 | 17 | 2016 |
Quantification of major bacteria and yeast species in kefir consortia by multiplex TaqMan qPCR F Nejati, S Junne, J Kurreck, P Neubauer Frontiers in Microbiology 11, 551545, 2020 | 14 | 2020 |
Lactobacillus casei Group F Minervini, F Nejati Reference Module in Food Science, 2016 | 13* | 2016 |
Screening of lactic acid bacteria isolated from Iranian sourdoughs for antifungal activity: Enterococcus faecium showed the most potent antifungal activity in bread A Taghi-Zadeh, F Nejati Applied Food Biotechnology 4 (4), 219-227, 2017 | 10 | 2017 |
Characterisation of Lactobacillus helveticus strains isolated from home‐made dairy products in Iran F Nejati, M Babaei, A Taghi‐Zadeh International journal of dairy technology 69 (1), 89-95, 2016 | 9 | 2016 |
Production of kombucha by replacing sugar by date syrup F Alipour Amroabadi, M. 1,Hojjatoleslamy, M. , Keramat, J., Nejati JFST (Iranian Journal of Food Science and Technology) 56 (13), 0 | 4* | |
Genetic diversity of enterococci from Iranian home-made artisanal dairy products F Nejati, V Gatto, A Castioni, M Tebaldi, M Babaei, F Fracchetti, GE Felis Dairy science & technology 95, 151-165, 2015 | 3 | 2015 |
Increase the survival of Lactobacillus ramnosus LGG and improved physicochemical, reological and sensory properties of fermented milk using Roman nettle mucilage compared with … S Amiri Samani, M Jafari, F Nejati Journal of Food Microbiology 5 (3), 65-77, 2018 | | 2018 |
Optimization of antioxidant compounds extraction from almond shell by response surface method G Espareh, F Nejati, M Jafari Journal of Medicinal Herbs, 8 (3), 133-139, 2017 | | 2017 |
Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products. F Nejati, G Felis, M Babaei, F Fracchetti, M Tebaldi, S Torriani, ... Journal of Food Science & Technology (2008-8787) 12 (46), 2014 | | 2014 |
Increasing of γ-Aminobutyric acid production using a combination of two lactic acid bacterium strains F Nejati, F Minervini, S Soleimanian-Zad, M Sheikh-Zeinoddin, M Gobbetti | | |