Alegre I, Viñas I, Usall J, Anguera M, Abadias M. 2011. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiol 28(1), 59–66.
Beheshtipour H, Mortazavian AM, Haratian P, Khosravi-Darani K. 2012. Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties. Eur Food Res Technol 235, 719–728.
Beheshtipour H, Mortazavian AM, Mohammadi R, Sohrabvandi S, Khosravi Darani K. 2013 Supplementation of spirulina platensis and chlorella vulgaris algae into probiotic fermented milks Comprehensive Reviews in Food Science and Food Safety 12, 144–154.
Berger CN, Sodha SV, Shaw RK, Grin PM, Pink D, Hand P, Frankel G. 2010. Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental Microbiology 12, 2385–2397.
Charlton K, Kowal P, Soriano MM, Williams S, Banks E, Vo K, Byles J. 2014. Fruit and vegetable intake and body mass index in a large sample of middle-aged Australian men and women. Nutrients 6, 2305–2319.
Chitrakar B, Zhang M, Bhandari B. 2021. Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control, 125, 108010.
Dadgar M, Khosravi-Darani K, Tofighi A, Khanbeigi-Dogahe A. 2014. Effect of Storage in the fortified probiotic corn flakes preparedby L. plantarum and L. reuteri. NFSR 1(1), 9–16.
De Corato U. 2020. Improving the shelf life and quality of fresh and minimally processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Critical Reviews in Food Science and Nutrition 6, 940–975.
Dehghani S, Hosseini SV, Regenstein JM. 2018. Edible films and coatings in seafood preservation: A review. Food chemistry 240, 505–513.
Deliza R, Rosenthal A, Silva ALS. 2003. Consumer attitude towards information on non-conventional technology. Trends in Food Science and Technology 14, 43–49.
E Silva JPS, Freitas AC. 2014. Probiotic bacteria: fundamentals, therapy, and technological aspects. Crc Press. New York, 23–120 p.
Espitia PJ, Batista RA, Azeredo HM, Otoni CG. 2016. Probiotics and their potential applications in active edible films and coatings. Food Research International 90, 42–52.
Farhadi S, Khosravi Darani K, Mashayekh M, Mortazavian AM Mohammadi A, Shahraz F. 2013. Production of propionic acid in a fermented dairy beverage. Int J Dairy Technol 66, 127–134. International Journal of Dairy Technology.
Gholami Z, KhosraviDarani K. 2014. An overview of conjugated linoleic acid: microbial production and application. Mini-Reviews in Medicinal Chemistry 14, 734–774.
Gómez C, Salminen S. 2016. Novel probiotics and prebiotics: how can they help in human gut microbiota dysbiosis. Applied Food Biotechnology 3(2), 72–81.
Hasan SMK, Ferrentino G, Scampicchio M. 2020. Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: A review. International Journal of Food Science & Technology 55, 1–10.
Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. 2018. Recent advances on polysaccharides, lipids and protein based edible films and coatings-a review. International Journal of Biological Macromolecules 109, 1095–1107.
Hosseini SM, Shahbazizadeh S, Khosravi Darani K, Mozafari MR. 2013. Spirulina paltensis: food and function. Current Nutrition & Food Science 9, 189–193.
Javanmard A, Rahmati Roudsari M, Mortazavian AM, Sohrabvandi S, Khosravi-Darani K. 2013. The impact of inoculation rate and order on physicochemical, microstructural and sensory attributes of probiotic Doogh. Iranian Journal of Pharmaceutical Sciences 12(4), 917-924.
Khanbagi Dogahe M, Khosravi-Darani K, Tofighi A, Dadgar M, Mortazavian AM. 2015. Effect of process variables on survival of bacteria in probiotics enriched pomegranate juice. British Biotechnology Journal 5(1), 37–50.
Khodaei D, Hamidi-Esfahani Z. 2019. Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries. Postharvest Biology and Technology 156, 110944.
Leneveu-Jenvrin Q, Quentin B, Assemat S, Hoarau M, Meile JC, Remize F. 2020. Changes of quality of minimally-processed pineapple (Ananas comosus, var. ‘Queen Victoria’) during cold storage: Fungi in the leading role. Microorganisms 8, 185.
MacRitchie LA, Hunter CJ, Strachan NJC. 2014. Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain. Food Control 35, 260–266.
Malganji S, Sohrabvandi S, Jahadi M, Nematollahi A, Sarmadi B. 2016. Effect of refrigerated storage on sensory properties and viability of probiotic in grape drink. Appl Food Biotechnol 3(1), 59–62.
Mamtani K. 2017–2023. Edible Packaging Market by Material (Lipids, Polysaccharides, Proteins, Surfactants, and Composite Films), and End Users (Food & Beverages and Pharmaceuticals)-Global Opportunity Analysis and Industry Forecast,. Available online: https://www.alliedmarketresearch.com/edible-packaging-market.
Massoud R, Fadaei-Noghani V, Khosravi-Darani K. 2015. The effect of hom*ogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt. EJFPP 6(1), 37–52.
Massoud R, Khosravi-Darani K. 2015. Biopeptides in milk: opiate and antithrombotic effects. Mini-Reviews in Medicinal Chemistry 15, 872–87.
Massoud R, Khosravi-Darani K, Sharifan A, Asadi GH, Younesi H. 2020. The biosorption capacity of Saccharomyces Cerevisiae for cadmium in milk. Dairy 1(2), 169–176.
Mohammadi AA, Jazayeri S, Khosravi-Darani K, Solati Z, Mohammadpour N, Asemi Z, Adab Z, Djalali M, Tehrani-Doost M, Hosseini M, Eghtesadi S. 2015. The effects of probiotics on mental health and hypothalamic-pituitary-adrenal axis: a randomized, double -blind, placebo-controlled trial in petrochemical workers. Nutritional Neuroscience 19(9), 387–395.
Mohammadi AA, Jazayeri S, KhosraviDarani K, Solati Z, Mohammadpour N, Asemi Z, Adab Z, Djalali M, Hosseini M, Eghtesadi S. 2015. Effects of probiotics on biomarkers of oxidative stress and inflammatory factors in petrochemical workers: a randomized, double blind, placebo controlled trial. International Journal of Preventive Medicine 6, 82.
More AS, Ranadheera CS, Fang Z, Warner R, Ajlouni S. 2020. Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience 34, 100524.
Nair MS, Tomar M, Punia S, Kukula-Koch W, Kumar M. 2020. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. International Journal of Biological Macromolecules 164, 304–320.
Nezami MA, Ehsani MR, Sani AM, Khosravi-Darani K. 2014. Optimization of Lactobacillus acidophilus La-5, feta cheese starters and salt content in Iranian ultrafiltered soft cheese formula. Annu res rev 4(24), 4091-4103.
Nguyen HT, Truong DH, Kouhoundé S, Ly S, Razafindralambo H, Delvigne F. 2016. Biochemical engineering approaches for increasing viability and functionality of probiotic bacteria. International Journal of Molecular Sciences 17(6), 867.
Pereira JO, Soares J, Sousa S, Madureira AR, Gomes A, Pintado M. 2016. Edible films as carrier for lactic acid bacteria. LWT-Food Science and Technology 73, 543–550.
Peters RJB, Bouwmeester H, Gottardo S, Amenta V, Arena M, Brandhoff P, Marvin HJP, Mech A, Moniz FB, Pesudo LQ. 2016. Nanomaterials for products and application in agriculture, feed and food. Trends in Food Science and Technology 54,155–164.
Petriccione M, De Sanctis F, Pasquariello MS, Mastrobuoni F, Rega P, Scortichini M, Mencarelli F. 2015. The effect of chitosan coating on the quality and nutraceutical traits of sweet cherry during postharvest life. Food Bioprocess Technol 8(2), 394–408.
Rabadán A. 2021. Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine. Foods 10, 1363.
Siahmoshteh F, Hamidi-Esfahani Z, Razzaghi-Abyaneh M. 2016. Antifungal activity, biodegradation and production inhibition of aflatoxins B. Journal of Pure and Applied Microbiology 10, 2541–2549.
Soheili M, Khosravi-Darani K. 2011. The potential health benefits of algae and micro algae in medicine: a review on Spirulina platensis. Current Nutrition & Food Science 7(4), 279–285.
Stan A, Bujor OC, Haida G, Badulescu L, Asanica A. 2019. Monitoring the quality parameters for organic raspberries in order to determine the optimal storage method by packaging. Acta Horticulturae 1277, 461–468.
Stan A, Butac M, Ion VA, Cătuneanu I, Frîncu M, Bădulescu L. 2020. Post-harvest technologies influences in organic ‘Tita’ plums quality. Scientific Papers: Series B. Horticulture., LXIV, 105–112.
Stefanoiu GA, Popa EE, Mitelut AC, Popa ME. 2018. Marketing research regarding consumer perceptions on using radio frequency in bakery production. Scientific Bulletin Biotechnology, XXII, 119–124.
Suhag R, Kumar N, Petkoska AT, Upadhyay A. 2020. Film formation and deposition methods of edible coating on food products: A review. Food Research International 136, 109582.
Tapia M, Rojas-Graü M, Rodríguez F, Ramírez J, Carmona A, Martin-Belloso O. 2007. Alginate-and gellan-based edible films for probiotic coatings on fresh-cut fruits. Journal of Food Science 72(4), E190–E196.
Tavakoli M, Hamidi-Esfahani Z, Hejazi MA, Azizi MH, Abbasi S. 2016. Probiotic potential of Lactobacillus strains isolated from Mazandaran local cheese. Iranian Journal of Nutrition Sciences and Food Technology 11, 89–98.
Tural S, Sarıcaoğlu FT, Turhan S. 2017. Edible film and coatings: Production, application methods, functions and uses in muscular foods. Acad. Food, 15, 84–94.
Ulusoy BH, Yildirim FK, Hecer C. 2018. Edible films and coatings: A good idea from past to future technology. Journal of food technology research 5, 28–33.
Verma T, Byron D, Chaves BD, Irmak S, Subbiah J. 2021.Pasteurization of dried basil leaves using radio frequency heating: A microbial challenge study and quality analysis. Food Control 124, 107932.
Vital ACP, Guerrero A, Kempinski EMB, de Oliveira Monteschio J, Sary C, Ramos TR, del Mar Campo M, Prado N. 2018. Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils. Meat Science. 143, 153–158.
Wan VCH, Lee CM, Lee SY. 2007. Understanding consumer attitudes on edible films and coatings: Focus group findings. Journal of Sensory Studies 22, 353–366.
