| Comparison of ethanol production from cheese whey permeate by two yeast strains M Koushki, M Jafari, M Azizi Journal of food science and technology 49, 614-619, 2012 | 82 | 2012 |
| Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores M Jafari, AM Mortazavian, H Hosseini, F Safaei, AM Khaneghah, ... Food research international 95, 46-51, 2017 | 48 | 2017 |
| Reducing nitrite content in hot dogs by hurdle technology M Jafari, Z Emam-Djomeh Food Control 18 (12), 1488-1493, 2007 | 46 | 2007 |
| Optimisation of functional sausage formulation with konjac and inulin: Using D-Optimal mixture design S Fahimeh, A Khadijeh, KN Karimian, H Hedayat, J Mojtaba Foods and Raw materials 7 (1), 177-184, 2019 | 16 | 2019 |
| Effect of household cooking methods on the viability of Bacillus probiotics supplemented in cooked sausage M Jafari, AM Mortazavian, H Hosseini Nutrition and Food Sciences Research 4 (1), 47-56, 2017 | 9 | 2017 |
| Influence of heat shock temperatures and fast freezing on viability of probiotic sporeformers and the issue of spore plate count versus true numbers M Jafari, M Alebouyeh, AM Mortazavian, K Ghanati, Z Amiri, MR Zali Nutrition and Food Sciences Research 3 (1), 35-42, 2016 | 8 | 2016 |
| Recovery of Bacillus coagulans as a probiotic spore former in the raw batter of cocktail sausage as influenced by chopping, formulation and surfactant M Jafari, AM Mortazavian, M Alebouyeh, H Hosseini, K Ghanati, MR Zali Int. J. Life Sci. Pharm. Res 2, 39-48, 2016 | 3 | 2016 |
