Physiochemical and textural properties of Common carp fermented sausages inoculated with mixed starter cultures of Pediococcus pentosaceus and Lactobacillus plantarum

by A Jafarpour; F Yazdanprast; R Safari
Published 2017-01-01

Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate

by S.A. Jafarpour, H. Hajidon, M. Rezaei
Published 2013-07-01

Efficiency evaluation of nanoencapsulation of omega-3 fatty acids with gelatin-Arabic gum complex using coaservation technique

by S. A. Jafarpour email ; R. Esfahani; S. M. Jafarpour
Published 2016-01-01

Enzymatic assisted extraction of gelatin from Beloga (Huso huso) fish skin in response surface method (RSM)

by Z. Eskandari; S.A. Jafarpour; A. Motamedzadegan
Published 2018-01-01

Use of chemical method for preparing of protein hydrolysate from Silver carp (Hypophthalmichthys moltirix) viscera and its application as culture media for Listeria monocytogenes

by M Asgharnia; S yeganeh; S.A Jafarpour; R Safari
Published 2017-01-01

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

by A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
Published 2013-01-01

Bacterial coinfection among coronavirus disease 2019 patient groups: an updated systematic review and meta-analysis

by S. Soltani, S. Faramarzi, M. Zandi, R. Shahbahrami, A. Jafarpour, S. Akhavan Rezayat, I. Pakzad, F. Abdi, P. Malekifar, R. Pakzad
Published 2021-09-01