All Stories

  1. Development of high antioxidant / high fiber functional peach nectar containing lutein/lycopene and various dietary fibers using D-optimal mixture design optimization

    Article • Applied Food Research, December 2025, Elsevier

    Dr Mostafa Soltani

  2. Comparison of low pressure cold plasma and chemical elicitors as two approaches for enrichment of lentil sprouts with bioactive compounds

    Article • Scientific Reports, September 2025, Springer Science + Business Media

    Dr Mostafa Soltani

  3. Combined effects of cross-flow ultrafiltration and electric field on clarification of depectinized date juice

    Article • Journal of Food Science and Technology, June 2025, Springer Science + Business Media

    Dr Mostafa Soltani

  4. 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

    Article • Food Science & Nutrition, February 2025, Wiley

    Dr Mostafa Soltani

  5. Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins

    Article • Food Chemistry, February 2025, Elsevier

    Dr Mostafa Soltani

  6. Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

    Article • Mljekarstvo, December 2024, Croatian Dairy Journal

    Dr Mostafa Soltani

  7. Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream

    Article • Food Science & Nutrition, December 2024, Wiley

    Dr Mostafa Soltani

  8. Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model

    Article • Journal of Food Protection, December 2024, Elsevier

    Dr Mostafa Soltani

  9. 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

    Article • Food Science & Nutrition, October 2024, Wiley

    Dr Mostafa Soltani

  10. Low‐calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties

    Article • Food Science & Nutrition, August 2024, Wiley

    Dr Mostafa Soltani

  11. Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye

    Article • Journal of the Science of Food and Agriculture, May 2024, Wiley

    Asst. Prof. Dr. Armin Amanpour, Dr Mostafa Soltani

  12. Correction: Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics

    Article • Journal of Food Measurement & Characterization, February 2024, Springer Science + Business Media

    Dr Mostafa Soltani

  13. Effect of UV-B irradiation and liquid smoke on physicochemical characterization of Salvia macrosiphon gum based edible films

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, February 2024, Elsevier

    Dr Mostafa Soltani

  14. Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

    Article • International Dairy Journal, February 2024, Elsevier

    Dr Mostafa Soltani

  15. Activate hydrogen peroxide for facile and efficient removal of aflatoxin B1 by magnetic Pd-chitosan/rice husk-hercynite biocomposite and its impact on the quality of edible oil

    Article • International Journal of Biological Macromolecules, January 2024, Elsevier

    Dr Mostafa Soltani

  16. Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics

    Article • Journal of Food Measurement & Characterization, November 2023, Springer Science + Business Media

    Dr Mostafa Soltani

  17. Combining active edible coating of Salvia macrosiphon seed enriched with liquid smoke with UV-B irradiation for button mushroom preservation

    Article • LWT, November 2023, Elsevier

    Dr Mostafa Soltani

  18. Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

    Article • Food Science & Nutrition, October 2023, Wiley

    Dr Mostafa Soltani

  19. 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

    Article • Food Science & Nutrition, April 2023, Wiley

    Dr Mostafa Soltani

  20. Characterization of Metabolites Derived from <i>Lactobacillus acidophilus</i> TA200 and  <i>Lactiplantibacillus plantarum</i> TA028 and their  Inhibitory Potentials...

    Article • January 2023, Elsevier

    Dr Mostafa Soltani

  21. Fabrication of Uf-White Cheese: Obtaining a Different Texture and Flavor Via Using Combinations of Mesophilic Starter Culture and L.Helveticus

    Article • January 2023, Elsevier

    Dr Mostafa Soltani

  22. Influence of Using Different Ratios of Small Ruminants (Ovine and Caprine) Milk on Compositional and Proteolytic Changes During Ripening of Raw Milk Lighvan Cheese

    Article • January 2023, Elsevier

    Dr Mostafa Soltani

  23. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics

    Article • Journal of Food Measurement & Characterization, December 2022, Springer Science + Business Media

    Dr Mostafa Soltani

  24. Design and physicochemical characterization of magnetic nano-dendritic catalysts: a novel approach for vitamin K3 selective production

    Article • Research on Chemical Intermediates, May 2022, Springer Science + Business Media

    Dr Mostafa Soltani

  25. Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt

    Article • Food Science and Technology, April 2022, CMV Verlag

    Dr Mostafa Soltani

  26. Investigation of The effect of Phycocyanin Extracted From Spirulina platensis and Persimmon Powder on Physicochemical and Sensory Characteristics of Yogurt

    Article • Egyptian Journal of Veterinary Sciences, April 2022, Egypts Presidential Specialized Council for Education and Scientific Research

    Dr Mostafa Soltani

  27. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique

    Article • International Dairy Journal, February 2022, Elsevier

    Dr Mostafa Soltani

  28. Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system

    Article • RSC Advances, January 2022, Royal Society of Chemistry

    Dr Mostafa Soltani

  29. Chemical changes of food constituents during cold plasma processing: A review

    Article • Food Research International, September 2021, Elsevier

    solmaz saremnezhad, Dr Mostafa Soltani

  30. Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose

    Article • Journal of Food Measurement & Characterization, May 2021, Springer Science + Business Media

    Dr Mostafa Soltani

  31. Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage

    Article • Food Science & Nutrition, November 2020, Wiley

    Dr Mostafa Soltani

  32. Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder

    Article • Mljekarstvo, September 2020, Croatian Dairy Journal

    Dr Mostafa Soltani

  33. Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder

    Article • Journal of Food Processing and Preservation, October 2019, Wiley

    Dr Mostafa Soltani

  34. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

    Article • Journal of Food Science and Technology, January 2019, Springer Science + Business Media

    Dr Mostafa Soltani

  35. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

    Article • Journal of Dairy Science, October 2016, American Dairy Science Association

    Dr Mostafa Soltani

  36. Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

    Article • LWT, May 2016, Elsevier

    Dr Mostafa Soltani

  37. effect of salt on UF White cheese

    Article • Journal of Dairy Research, June 2015, Cambridge University Press

    Dr Mostafa Soltani, Dr Mostafa Soltani

  38. Dried Yoghurts: Kurut and Kashk

    Article • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, January 2015, LookUs Bilisim, Ltd.

    Dr Mostafa Soltani