Khomeiri, Morteza

Study on the chemical and microbial composition and probiotic characteristics of dominant lactic acid bacteria in fermented poultry slaughterhouse waste

Ashayerizadeh, O., Dastar, B., Samadi, F., Khomeiri, M., Yamchi, A., & Zerehdaran, S. (2017) · Waste Management

Probiotics and Fermented FoodsAnimal Nutrition and Physiology

Cited by 35

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating

Jamali, S. N., Kashaninejad, M., Amirabadi, A. A., Aalami, M., & Khomeiri, M. (2018) · LWT

Microbial Inactivation MethodsFood Drying and Modeling

Cited by 24

Starches from different sources hydrolysis using a new thermo-tolerant amylase complex produced by Bacillus subtilis T41a: Characterization and efficiency evaluation

Tavallaie, S., Khomeiri, M., Mousivand, M., Maghsoudlou, Y., & Hashemi, M. (2019) · LWT

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

Cited by 23