Volume 15 (2024)
Volume 14 (2023)
Volume 13 (2022)
Volume 12 (2021)
Volume 11 (2020)
Volume 10 (2019)
Volume 9 (2018)
Volume 8 (2017)
Volume 7 (2016)
Volume 6 (2015)
Volume 5 (2014)
Volume 4 (2013)
Volume 3 (2012)
Volume 2 (2011)
Volume 1 (2010)
Microbiology
Inhibitory effect of Zataria multiflora Boiss. essential oil, alone and in combination with monolaurin, on Listeria monocytogenes

Mojtaba Raeisi; Hossein Tajik; Seyed Mehdi Razavi Rohani; Bektas Tepe; Hossein Kiani; Rahem Khoshbakht; Hesamaddin Shirzad Aski; Hamed Tadrisi

Volume 7, Issue 1 , March 2016, , Pages 7-11

Abstract
  Listeria monocytogenes is one of the major causes of infections in developing countries. In this study, chemical composition and anti-listerial effect of the essential oil of Zataria multiflora Boiss. alone and in combination with monolaurin were evaluated at different pH values (5, 6, and 7) and temperatures ...  Read More

The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage

Majid Aminzare; Javad Aliakbarlu; Hossein Tajik

Volume 6, Issue 1 , March 2015, , Pages 31-39

Abstract
  The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content ...  Read More

Physicochemical and antioxidative characteristics of Iranian pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) juice and comparison of its antioxidative activity with Zataria multiflora Boiss essential oil

Behnaz Bazargani-Gilani; Hossein Tajik; Javad Aliakbarlu

Volume 5, Issue 4 , December 2014, , Pages 313-318

Abstract
  Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is restricted ...  Read More

Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat

Mojtaba Raeisi; Hossein Tajik; Javad Aliakbarlu; Sima Valipour

Volume 5, Issue 2 , June 2014, , Pages 89-93

Abstract
  Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations ...  Read More

Validation of drop plate technique for bacterial enumeration by parametric and nonparametric tests

Hossein Naghili; Hossein Tajik; Karim Mardani; Seyed Mehdi Razavi Rouhani; Ali Ehsani; Payman Zare

Volume 4, Issue 3 , September 2013, , Pages 179-183

Abstract
  Drop plate technique has a priority and preference compared with the spread plate procedure, because of less time, quantity of media, effort requirement, little incubator space, and less labor intensive. The objective of this research was to compare the accuracy and fidelity of drop plate method vs. ...  Read More