| Effect of Slurry Incorporation into Retentate on Proteolysis R Nezhad Razmjoui Akhgar, J Hesari, S Azadmard Damirchi Czech Journal of Food Science 34 (Food Technology and Economy, Engineering …, 2016 | 10 | 2016 |
| Survival of Lactobacillus acidophilus and Bifidobacterium lactis and quality properties of yogurt made from goat's milk R Nezhad Razmjoui Akhgar, SH Zomorodi Journal of Food Microbilogy 3, 82-93, 2020 | 2 | 2020 |
| Effect of temperature changes on pathogenic microbial population during Lighvan cheese ripening R Nezhad Razmjoui Akhgar Food Science and Technology 15, 195-203, 2018 | 2 | 2018 |
| Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese R Nezhad Razmjoui Akhgar, J Hesari, S Azadmard Damirchi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (62), 47-56, 2017 | 2 | 2017 |
| Physicochemical and sensory characteristics of Mahabadi goat's milk and Holstein cow's milk mixture yogurt R Nezhad Razmjoui Akhgar, AR Shaviklo Pajouhesh & Sazandegi, 33-48, 2021 | 1 | 2021 |
| Market potential and the need to commercialize local dairy products in Iran (Looking at 3 decades of applied research in Animal Science Research Institute of Iran) AR Shaviklo, A Gharedaghi, AR Chegeni, R Nezhad Razmjoui Akhgar Industrial Technology Developement 18 (40), 2-20, 2020 | 1 | 2020 |
| Investigating the chemical and microbial characteristics of Kermanshahi ghee and Azerbaijan yellow ghee during the storage period R Nezhad Razmjoui Akhgar, AR Shaviklo Food ResearchJournal 34, 53-68, 2024 | | 2024 |
| Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk RNR Akhgar, AR Shaviklo, H Khamisabadi The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2023 | | 2023 |
| Conformity assessment of health quality of some traditional dairy products with national standards and health regulations of home businesses AR Shaviklo, R Nezhad Razmjoui Akhgar, SS Sekhavatizadeh Journal of Food Microbiology 10 (2), 2023 | | 2023 |
| Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture R Nezhad Razmjoui Akhgar Journal of food science and technology (Iran) 19 (125), 89-99, 2022 | | 2022 |
| Evaluation of sensory properties of vanilla frozen yogurt R Nezhad Razmjoui Akhgar Applied Aniaml Science Research Journal 36, 81-88, 2020 | | 2020 |
| Physicochemical and sensory properties of yogurt types made from ahabadi goat's milk (probiotic, pineapple nectar, cow's and goat's milk mixture) R Nezhad Razmjoui Akhgar, AR Shaviklo Belgium 8TH IDF INTERNATIONAL SYMPOSIUM ON SHEEP, GOAT AND OTHER NON-COW …, 2020 | | 2020 |
| Effect of fruit nectar on physicochemical and sensory characteristic of goat's milk yogurt R Nezhad Razmjoui Akhgar, SH Zomorrodi, AR Shaviklo Food Science and Technology 17, 11-21, 2020 | | 2020 |
| Effect of Temperature Changes on Proteolysis of Lighvan Cheese During Ripening R Nezhad Razmjoiu Akhgar Appliedd Animal Science Research Journal 27, 3-14, 2018 | | 2018 |
| Effect of free Cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese R Nezhad Razmjoui Akhgar, J Hesari, S Azadmard Damirchi Food processing and preservation 9, 1-16, 2016 | | 2016 |
| A study of the effect of brine concentration on reducing salt uptake by West Azarbaijan brined cheese R Hesami Rad, HR Mahdavi Adeli, J Amini, Y Tourkashvand, ... Animal Science Research Institute, 2010 | | 2010 |
| Cheesemaking by fresh and dried flower extract of cynara FPP. and study of the yield and proteolysis in comparison with fungal rennet. R Hesami Rad, M Heidary, H Mahdavi Adeli, ... Azarbaijan Gharbi Agricultural and Natural Resources Research Center, 2008 | | 2008 |
| The comparison of proteolytic activity of recombinant chymosin with microbial and animal rennets in Iranian white pickled cheese R Nezhad Razmjoui Akhgar, A Khosrowshahi Asl, J Hesari Agricutural Science 15, 89-99, 2005 | | 2005 |
Amir Reza Shaviklo (PhD)Associate Professor & Head of Dept. of Animal Products Processing, Animal Science Research Institute在 hi.is 的电子邮件经过验证
