Follow
Fatemeh Nejati
Fatemeh Nejati
Verified email at tu-berlin.de
Title
Cited by
Cited by
Year
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
F Nejati, CG Rizzello, R Di Cagno, M Sheikh-Zeinoddin, A Diviccaro, ...
LWT-Food Science and Technology 51 (1), 183-189, 2013
1112013
Solid‐state protein–carbohydrate interactions and their application in the food industry
N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ...
Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014
442014
A big world in small grain: a review of natural milk kefir starters
F Nejati, S Junne, P Neubauer
Microorganisms 8 (2), 192, 2020
262020
In vitro characterization of Lactococcus lactis strains isolated from Iranian traditional dairy products as a potential probiotic
F Nejati, T Oelschlaeger
Applied Food Biotechnology 3 (1), 43-51, 2015
162015
Development of antioxidant activity during milk fermentation by wild isolates of Lactobacillus helveticus
A Namdari, F Nejati
APPLIED FOOD BIOTECHNOLOGY 3 (3), 178-186, 2016
142016
Quantification of major bacteria and yeast species in kefir consortia by multiplex TaqMan qPCR
F Nejati, S Junne, J Kurreck, P Neubauer
Frontiers in microbiology 11, 1291, 2020
82020
Screening of lactic acid bacteria isolated from Iranian sourdoughs for antifungal activity: Enterococcus faecium showed the most potent antifungal activity in bread
A Taghi-Zadeh, F Nejati
Applied Food Biotechnology 4 (4), 219-227, 2017
82017
Characterisation of Lactobacillus helveticus strains isolated from home‐made dairy products in Iran
F Nejati, M Babaei, A Taghi‐Zadeh
International Journal of Dairy Technology 69 (1), 89-95, 2016
82016
Lactobacillus casei Group
F Minervini, F Nejati
Reference Module in Food Science, 2016
2*2016
Genetic diversity of enterococci from Iranian home-made artisanal dairy products
F Nejati, V Gatto, A Castioni, M Tebaldi, M Babaei, F Fracchetti, GE Felis
Dairy Science & Technology 95 (2), 151-165, 2015
22015
Production of kombucha by replacing sugar by date syrup
F Alipour Amroabadi, M. 1,Hojjatoleslamy, M. , Keramat, J., Nejati
JFST (Iranian Journal of Food Science and Technology) 56 (13), 0
2*
Increase the survival of Lactobacillus ramnosus LGG and improved physicochemical, reological and sensory properties of fermented milk using Roman nettle mucilage compared with …
S Amiri Samani, M Jafari, F Nejati
Journal of Food Microbiology 5 (3), 65-77, 2018
2018
Optimization of antioxidant compounds extraction from almond shell by response surface method
G Espareh, F Nejati, M Jafari
Journal of Medicinal Herbs, 8 (3), 133-139, 2017
2017
Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products.
F Nejati, G Felis, M Babaei, F Fracchetti, M Tebaldi, S Torriani, ...
Journal of Food Science & Technology (2008-8787) 12 (46), 2014
2014
Increasing of γ-Aminobutyric acid production using a combination of two lactic acid bacterium strains
F Nejati, F Minervini, S Soleimanian-Zad, M Sheikh-Zeinoddin, M Gobbetti
The system can't perform the operation now. Try again later.
Articles 1–15