Amin Yousefvand

Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and <i>Lactobacillus casei</i> survival

Maryam Ghaderi‐Ghahfarokhi, Amin Yousefvand, Hassan Ahmadi Gavlighi et al. · Food Science & Nutrition · 2020 · 28 citations · Full text

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

Maryam Ghaderi‐Ghahfarokhi, Amin Yousefvand, Hassan Ahmadi Gavlighi et al. · International Journal of Dairy Technology · 2020 · 28 citations

Nutrition, Probiotics, Probiotic +19

Identification, phylogenetic characterisation and proteolytic activity quantification of high biofilm-forming Pseudomonas fluorescens group bacterial strains isolated from cold raw milk

Mehdi Zarei, Amin Yousefvand, Siavash Maktabi et al. · International Dairy Journal · 2020 · 23 citations

Gram-negative Bacteriology, Microbial Systematics, Phylogenetic Characterisation +7

Molecular and serological detection and of Toxoplasma gondii in small ruminants of southwest Iran and the potential risks for consumers

Amin Yousefvand, Seyed Ali Mirhosseini, Masoud Ghorbani et al. · Journal of Consumer Protection and Food Safety · 2021 · 18 citations · Full text

Parasitic Disease, Caprine, Small Ruminants +9

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Amin Yousefvand, Xin Huang, Mehdi Zarei et al. · Foods · 2022 · 18 citations · Full text