All Stories

  1. Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk

    Article • LWT, July 2017, Elsevier

    Mostafa Karami

  2. The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA-5® and physicochemical properties of Iranian yoghurt drink (Doogh)

    Article • International Journal of Dairy Technology, April 2017, Wiley

    Mostafa Karami

  3. Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

    Article • Food Science & Nutrition, April 2017, Wiley

    Assistant Profesor Abbas Ali Sari, Mostafa Karami

  4. Effect of Drying and Cooking Processing on Heavy Metals (Lead, Zinc and Cadmium) Levels of Vegetables

    Article • Indian Journal of Public Health Research & Development, January 2017, Diva Enterprises Private Limited

    Mostafa Karami

  5. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl

    Article • Journal of Dairy Science, August 2012, American Dairy Science Association

    Mostafa Karami

  6. Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

    Article • Food Chemistry, March 2009, Elsevier

    Mostafa Karami

  7. Changes in the rheological properties of Iranian UF-Feta cheese during ripening

    Article • Food Chemistry, February 2009, Elsevier

    Mostafa Karami