Amin Yousefvand

Amin Yousefvand

University of Helsinki - Helsinki / Finland
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269124
Helsingin yliopisto
person_outline Amin Yousefvand's MOST POPULAR ARTICLES
1-) Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival Food Science & Nutrition 8 (8), 4491-4504, 2020
2-) The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt International Journal of Dairy Technology 74 (1), 161-169, 2021
3-) Molecular and serological detection and of Toxoplasma gondii in small ruminants of southwest Iran and the potential risks for consumers Journal of Consumer Protection and Food Safety 16, 117-127, 2021
4-) Identification, phylogenetic characterisation and proteolytic activity quantification of high biofilm-forming Pseudomonas fluorescens group bacterial strains isolated from cold … International Dairy Journal 109, 104787, 2020
5-) Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture Foods 11 (4), 523, 2022