Publications by authors named "Mostafa Soltani"

Claim this Profile
C
Comparison of low pressure cold plasma and chemical elicitors as two approaches for enrichment of lentil sprouts with bioactive compounds.
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani

Sci Rep· September 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
D
Development of Functional Sourdough Bread Using and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma-Amino Butyric Acid (GABA) Content, and Sensory Characteristics.
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani

Food Sci Nutr· March 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins.
Somayeh Abbaschian, Mostafa Soltani

Food Chem· February 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream.
Mehri Soodbar, Naheed Mojgani, Mohammad Reza Sanjabi, Saeed Mirdamadi, Mostafa Soltani

Food Sci Nutr· January 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model.
Sareh Davarzani, Mohammad Reza Sanjabi, Naheed Mojgani, Saeed Mirdamadi, Mostafa Soltani

J Food Prot· December 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.
Solmaz Saremnezhad, Mostafa Soltani, Ali Tekin, Hilal Kanmaz, Didem Sahingil

Food Sci Nutr· November 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
L
Low-calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties.
Seyyedeh Leila Hosseinipour, Babak Ghanbarzadeh, Vahid Mofid, Mostafa Soltani, Hedayat Hosseini

Food Sci Nutr· October 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye.
Armin Amanpour, Mostafa Soltani, Leontina Lipan, Jose Miguel Garcia-Garví, Francisca Hernández-García

J Sci Food Agric· September 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and .
Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni-Rad, Mostafa Karami

Food Sci Nutr· January 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties.
Manaf Saberi, Solmaz Saremnezhad, Mostafa Soltani, Alireza Faraji

Food Sci Nutr· July 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
S
Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system.
Maryam Karami, Ali Reza Faraji, Solmaz Saremnezhad, Mostafa Soltani

RSC Adv· November 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Chemical changes of food constituents during cold plasma processing: A review.
Solmaz Saremnezhad, Mostafa Soltani, Alireza Faraji, Ali Adnan Hayaloglu

Food Res Int· September 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of blends of camel chymosin and microbial rennet () on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.
Mostafa Soltani, Didem Sahingil, Yasemin Gokce, Ali A Hayaloglu

J Food Sci Technol· February 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.
Mostafa Soltani, Nuray Guzeler, Ali A Hayaloglu

J Dairy Res· August 2015

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
M
Musculoskeletal pain reports among Mashhad dental students, Iran.
Taraneh Movahhed, Behjatalmolook Ajami, Mostafa Soltani, Mohammad Taghi Shakeri, Mahboobe Dehghani

Pak J Biol Sci· January 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis