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Ehsan Divan Khosroshahi
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Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures
ED Khosroshahi, SH Razavi, H Kiani, A Aghakhani
Food Science & Nutrition 11 (5), 2176-2185, 2023
72023
Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects
ED Khosroshahi, SH Razavi
Trends in Food Science & Technology 131, 175-189, 2023
52023
Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation
ED Khosroshahi, SH Razavi, H Kaini, A Aghakhani
Journal of Food Science and Technology, 1-8, 2022
52022
Production of non-dairy Fermented Probiotic Powder Based on Wheat Germ Using Lactobacillus acidophilus and Lactobacillus Plantarum.
ED Khosroshahi, SH Razavi, H Kaini, A Aghakhani
Journal of Innovation in Food Science & Technology 14 (4), 2023
12023
Effects of lactic fermentation by Lactobacillus acidophilus and Lactobacillus plantarum on antioxidant characteristics and lipase and lipoxygenase activities of …
ED Khosroshahi, HR Seyed, H Kiani, A Aghakhani
2020
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