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View article: Batch-dependent microbiota variation in mixed vegetable fermentations shapes the probiotic potential of autochthonous multifunctional cultures
Batch-dependent microbiota variation in mixed vegetable fermentations shapes the probiotic potential of autochthonous multifunctional cultures Open
Fermented vegetables (FVs) are valuable sources of lactic acid bacteria (LAB), which can be employed as functional cultures to enhance the quality, stability and probiotic potential of traditional food products. In this study, the selectio…
View article: Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects Open
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnologi…
View article: Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers
Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers Open
Edible flowers are becoming increasingly popular as food products, since they give aroma, color, and visual appeal and are also health-promoting compounds. However, they are a highly perishable product, thus post-harvest technologies are n…
View article: Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach
Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach Open
A sensory profile provides important information on the qualitative and quantitative properties of cheeses. Thus, tasters must be trained with reference standards that allow the calibration of the panel around shared sensory definitions. T…
View article: Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration
Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration Open
In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative…
View article: Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics Open
Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed s…
View article: Transcriptome Analysis of Arcobacter butzleri Infection in a Mucus-Producing Human Intestinal <i>In Vitro</i> Model
Transcriptome Analysis of Arcobacter butzleri Infection in a Mucus-Producing Human Intestinal <i>In Vitro</i> Model Open
Recent advancements in the genomic characterization of A. butzleri revealed putative virulence genes and highlighted the possible pathogenic mechanisms used by this foodborne pathogen. It is therefore possible to study the transcriptomes o…
View article: Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins
Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins Open
Hazelnut skin is a rich source of polyphenols but is generally discarded during the roasting process of hazelnuts. Previous studies reported the extraction and identification of these compounds using different solvents and procedures; howe…
View article: Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process
Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process Open
The purpose of this study was to concentrate the polyphenolic compounds in pistachio hull extract as a rich source of natural antioxidants using the membrane process and the reduction of membrane fouling during the process. After the optim…
View article: Effects of Sonication on Physical Properties of Native and Cross‐Linked Wheat Starches
Effects of Sonication on Physical Properties of Native and Cross‐Linked Wheat Starches Open
The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross‐linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at …