Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause
foodborne diseases. Today, great efforts are being allocated to the development of novel …

Nanotechnology presents countless opportunities to develop new and improved consumer
products for the benefit of society. Despite the wide application of nanomaterials, there is a …

Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat”
foods, encouraging food producers, food suppliers, and food scientists to package …

Envenomation by Hemiscorpius lepturus (H. lepturus) is associated with local necrosis,
followed by systemic manifestations. In this work the LD 50 of H. lepturus venom were …

This paper presents a data driven approach for failure prediction for Electrical Submersible
Pumps (ESP). ESP system is well known as an effective artificial lift method which has been …

Crocus sativus L. (saffron) is a valuable plant which is native to Iran. Saffron is the dried
stigmata of the flowering part of the plant that is usually contaminated with different bacteria and …

This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its
physicochemical, microbiological, sensory, and rheological properties during storage. …

The nanosilver food packaging films were developed by polyvinyl alcohol activated with
Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of …

In this study, the antibacterial activity of silver nanoparticles (Ag-NPs) as Ag-nano disc was
assessed with respect to Gram positive bacteria. Scanning electron microscope (ESM) was …

This study was focused on measuring the percent value of degraded aflatoxin M1 (AFM1) in
the industrial and traditional fermented milk product (Doogh in Persian) using Lactobacillus …