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Page 1
Assessment of virulence factors and antimicrobial resistance among the Pseudomonas aeruginosa strains isolated from animal meat and carcass samples.
Poursina S, Ahmadi M, Fazeli F, Ariaii P. Poursina S, et al. Vet Med Sci. 2023 Jan;9(1):315-325. doi: 10.1002/vms3.1007. Epub 2022 Nov 23. Vet Med Sci. 2023. PMID: 36418165 Free PMC article.
Raw meat of animal species may consider a reservoir of P. aeruginosa strains. OBJECTIVES: The present survey was done to assess the prevalence, antibiotic resistance properties and distribution of virulence factors among the P. aeruginosa strains isolated from raw m …
Raw meat of animal species may consider a reservoir of P. aeruginosa strains. OBJECTIVES: The present survey was done to assess the p …
Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.
Mirsadeghi Darabi D, Ariaii P, Safari R, Ahmadi M. Mirsadeghi Darabi D, et al. Food Sci Nutr. 2021 Dec 6;10(1):253-263. doi: 10.1002/fsn3.2665. eCollection 2022 Jan. Food Sci Nutr. 2021. PMID: 35035926 Free PMC article.

The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters (p < .05); therefore, CSPH from alcalase enzyme was use

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The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR …
The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it.
Varedesara MS, Ariaii P, Hesari J. Varedesara MS, et al. Food Sci Nutr. 2021 Feb 18;9(4):2180-2190. doi: 10.1002/fsn3.2188. eCollection 2021 Apr. Food Sci Nutr. 2021. PMID: 33841834 Free PMC article.

At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also,

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At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and …
The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage.
Ghanbarinia S, Ariaii P, Safari R, Najafian L. Ghanbarinia S, et al. Anim Sci J. 2022 Jan-Dec;93(1):e13729. doi: 10.1111/asj.13729. Anim Sci J. 2022. PMID: 35543135

The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta-carotene-linoleic acid) (P < 0.05); therefore, this SPH was used for hamburger properties. According to the results, with the addition of SPH, moi

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The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta-carotene-linolei …
Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum.
Maleki M, Ariaii P, Sharifi Soltani M. Maleki M, et al. Food Sci Nutr. 2021 May 6;9(7):3436-3448. doi: 10.1002/fsn3.2250. eCollection 2021 Jul. Food Sci Nutr. 2021. PMID: 34262704 Free PMC article.

TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the se

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TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p & …
Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.
Eslamian Amiri M, Ahmady M, Ariaii P, Golestan L, Ghorbani-HasanSaraei A. Eslamian Amiri M, et al. Food Sci Nutr. 2021 Oct 3;9(12):6524-6537. doi: 10.1002/fsn3.2578. eCollection 2021 Dec. Food Sci Nutr. 2021. PMID: 34925782 Free PMC article.
The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and ant …
The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of ox …
Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage.
Rashidaie Abandansarie SS, Ariaii P, Charmchian Langerodi M. Rashidaie Abandansarie SS, et al. Food Sci Nutr. 2019 Nov 11;7(12):3969-3978. doi: 10.1002/fsn3.1258. eCollection 2019 Dec. Food Sci Nutr. 2019. PMID: 31890175 Free PMC article.

According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extracted by ultrasound method that used for next study (p < .05). In order to encapsulation of the rosemary extract, basil seed gum and

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According to the results, the highest amount of phenolic compounds, antioxidant, and antimicrobial activity was observed in rosemary extract …
Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent.
Abdollahi M, Damirchi S, Shafafi M, Rezaei M, Ariaii P. Abdollahi M, et al. Int J Biol Macromol. 2019 Apr 1;126:561-568. doi: 10.1016/j.ijbiomac.2018.12.115. Epub 2018 Dec 17. Int J Biol Macromol. 2019. PMID: 30572054

Addition of the SSEO at 1.0 and 1.5% increased microstructural heterogeneity of the films and hence significantly (p < 0.05) increased water vapor permeability of the films while reducing their tensile strength. In contrast, mechanical flexibility and surface hydrophobi

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Addition of the SSEO at 1.0 and 1.5% increased microstructural heterogeneity of the films and hence significantly (p < 0.05) incre

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Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds.
Mighan NM, Ariaii P, Soltani MS, Jafarian S. Mighan NM, et al. Food Sci Biotechnol. 2023 Aug 1;33(2):375-388. doi: 10.1007/s10068-023-01370-6. eCollection 2024 Jan. Food Sci Biotechnol. 2023. PMID: 38222918 Free PMC article.

According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory s

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According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and i

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