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Hosein Purabdolah
Hosein Purabdolah
Gorgan University
Food science
Lactic acid
Chemistry
Bacteria
Fermentation
3
Papers
7
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Enhancement of Technological Functionality of White Wheat Bread Using Wheat Germ Sourdough Along with Dehydrated Spinach Puree
2021
Journal of Agricultural Science and Technology
Maryam Ebrahimi
Alireza Sadeghi
A. Sarani
Hosein Purabdolah
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Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)
2020
Journal of Food Measurement and Characterization
Hosein Purabdolah
Alireza Sadeghi
Maryam Ebrahimi
Mahdi Kashaninejad
Hoda shahiri tabarestani
Jalal Mohamadzadeh
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Postbiotic and Anti-aflatoxigenic Capabilities of Lactobacillus kunkeei as the Potential Probiotic LAB Isolated from the Natural Honey
2020
Probiotics and Antimicrobial Proteins
Maryam Ebrahimi
Alireza Sadeghi
Delasa Rahimi
Hosein Purabdolah
Sara Shahryari
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Citations (1)
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