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)
Molecular detection of Coxiella burnetii in Kope cheese and cattle milk in West Azerbaijan, Iran

Kowsar Mokarizadeh; Abdulghaffar Ownagh; Hossein Tajik

Volume 14, Issue 5 , May 2023, , Pages 289-293

  There are few studies on Coxiella burnetii (Cb) as a causative agent of Q fever in dairy products in Iran. The prevalence of Cb was studied by polymerase chain reaction (PCR) method in Kope (pot) cheese and cattle milk collected from West Azerbaijan province, Iran. A total number of 240 Kope cheese and ...  Read More

Identification of Salmonella carriers by amplification of FimA, Stn and InvA genes and bacterial culture methods in fecal samples of buffalo

Abdulghaffar Ownagh; Navid Etemadi; Peyman Khademi; Hossein Tajik

Volume 14, Issue 1 , January 2023, , Pages 21-28

  Salmonellosis is one of the most important bacterial diseases in human and animals. Rapid diagnosis and sub sequence accurate treatment of Salmonella carriers help reduce the salmonellosis in human and livestock animals. In this study, 420 fecal samples were taken during year 2019 from buffalo in the ...  Read More

Food Hygiene
Efficacy of lyophilized cell-free supernatant of Lactobacillus salivarius (Ls-BU2) on Escherichia coli and shelf life of ground beef

Mehran Moradi; Hossein Tajik; Karim Mardani; Parya Ezati

Volume 10, Issue 3 , September 2019, , Pages 193-198

  In the present study, the effect of different concentrations of cell-free supernatant (CFS; 10.00 and 35.00 mg g-1) of Lactobacillus salivarius (Ls-BU2) on chemical, microbial and sensorial specifications of ground beef stored under the refrigerated condition was investigated. The antibacterial activity ...  Read More

Food Hygiene
Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality

Fatemeh Esmaeli; Hossein Tajik; Tooraj Mehdizadeh; Mahsa Maiely

Volume 10, Issue 2 , June 2019, , Pages 109-117

  In the present study, the antioxidant and antimicrobial effects of essential oil (EO) and extract of Pimpinella affinis on the shelf life of rainbow trout during storage at refrigerator temperature based on three indicators of microbial, chemical and sensory quality parameters were evaluated. For this ...  Read More

Food Hygiene
Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage

Ali Mojaddar Langroodi; Hossein Tajik; Tooraj Mehdizadeh

Volume 9, Issue 2 , June 2018, , Pages 153-161

  Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria multiflora ...  Read More

Relationship between liver lipid and liver dry matter in slaughtered ruminants

Hossein Tajik; Aligholi Ramin; Shahram Nozad; Babak Jelodari; Zohreh Eftekhari; Sina Ramin

Volume 3, Issue 4 , December 2012, , Pages 275-279

  Lipids in liver wet and dry matter, liver moist and dry matter and their relationships were investigated based on species, sex and age in cows, buffaloes, sheep and goats. Mean percentage of lipids in liver wet and dry matter and liver dry matter in cows were 3.60%, 1.10%, 29.70%, and for buffaloes were ...  Read More

Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil

Tooraj Mehdizadeh; Hossein Tajik; Seyed Mehdi Razavi Rohani; Abdol Rassol Oromiehie

Volume 3, Issue 3 , September 2012, , Pages 167-173

  Thyme Essential oils (EO) with antimicrobial and antioxidant properties are widely used in pharmaceutical, cosmetic, and perfume industry. It is also used for flavoring and preservation of several foods. Nowadays, packaging research is receiving a considerable attention due to the development of eco-friendly ...  Read More

Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese

Razzaqh Mahmoudi; Hossein Tajik; Ali Ehsani; Payman Zare

Volume 3, Issue 3 , September 2012, , Pages 193-197

  Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant ...  Read More