Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol by Shahryar Yousefi, Leila Nateghi, Ladan Rashidi

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Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B1, ochratoxin A, and zearalenone in dough and toast Bread by Alireza Haji Amiri, Leila Nateghi, Nazanin Zand

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Effect of Rosmarinus officinalis, Lavandula sublepidota, and Ferulago contracta Essential Oils on Oxidative Stability of Camelina Oil by Leila Keivanfar, Leila Nateghi, Ladan Rashidi, Rezvan Pourahmad

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Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum by Sharmineh Sharafi, Leila Nateghi, Orang Eyvazzade, Maryam Ebrahimi Taj Abadi

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Investigation of nutritional and microbial properties of ultrasound pretreated sour cherry juice by Fatemeh Noorisefat, Leila Nateghi, Fatemeh Kavian, Ladan Rashidi, Kianoush Khosravi-Darani

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Designing an Optimized Nanocomposite Film Comprising Hydroxypropyl Methylcellulose, Nanoclay, and Dill Essential Oil to Extend the Shelf Life of Eggs by Mohammad Faghei Shahrbabaki, Alireza Shahab Lavasani, Nazanin Zand, Leila Nateghi, Mohammad Reza Eshaghi

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In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teet... by Sara Jafarirad, Leila Nateghi, Masoumeh Moslemi, Kian Pahlevan Afshari, Ali Ahmadi Hassan Abad, Kianoush Khosravi-Darani

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