Forogh Mohtarami on Muck Rack

Forogh Mohtarami

As seen in: Wiley Online Library
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Articles

Investigating the physicochemical, antimicrobial and antioxidant properties of chitosan film containing zero‐valent iron nanoparticles and oregano essence

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By Sajad Pirsa, Forogh Mohtarami, Farzaneh Khalil Khodaparast, Farzad Mirab Toupchi
| Wiley Online Library
CONFLICT OF INTEREST STATEMENT The authors declare no conflicts of interest. REFERENCES 1, , , , , , Trends Food Sci. Technol. 2022, 119, 122. 2, , , , , , Polym. Bull. 2021, 79, 1. 3, , , , J. Polym. Environ. 2022, 30, 4114. 4, , , Polym. Bull. 2022, 79, 11317. 5, , Main Group Chem. 2021, 20, 133. 6, , , , Polym. Bull. 2022, 79, 8217. 7, , , , J. Mol. Liq. 2021, 344, 117738. 8, , Molecules 2020, 25, 3981. 9, , , , , Int. J. Biol. Macromol. 2020, 164, 304. 10, , , , J. Hazard. Mater. 2017, 322, 129. 11, , , , , J.
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Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf‐life extension of bulk bread

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By Negin Hosseiniyeh, Forogh Mohtarami, Hadi Almasi, Saeedeh Azizi
| Wiley Online Library
1 INTRODUCTION Bread is one of the most consumed products in the world. It has a short shelf life of 2–4 days at room temperature due to its high moisture content, microbial spoilage, and textural changes (Qian et al., 2021).
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In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough

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By Saber Amiri, Zahra Farajinejad, Forogh Mohtarami, Mirkhalil Pirouzifard
| Wiley Online Library
1 INTRODUCTION Whole wheat flour is an excellent exogenous source of amino acids, dietary fiber, trace elements, carbohydrates, and vitamins (Sakandar et al., 2018). Over the past few decades, consumer demand for fresh and minimally processed foods without additional chemical preservatives has continued to grow (Gaglio et al., 2020; Nionelli et al., 2018; Preedy & Watson, 2019).
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