Author = Seyed Mohammad Mazloomi
Number of Articles: 6
1. Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran

Volume 4, Issue 1, March 2019, Pages 49-53

10.30476/ijns.2019.81437.1005

Narjes Karparvar; Hajieh Ghasemian Safaei; Abdollah Derakhshandeh; Fatemeh Hemmati; Seyed Mohammad Mazloomi


2. The Effect of Saffron on Microbial, Physicochemical and Texture Profile of Chicken (Breast) Meat Stored in Refrigerator

Volume 3, Issue 3, September 2018, Pages 164-170

Behzad Masoumi; Azam Abbasi; Seyed Mohammad Mazloomi


3. Daily Dietary Intake of Micronutrients Using Duplicate Portion Sampling along with Food Composition Tables in Healthy Adult Population in Shiraz, Iran

Volume 3, Issue 2, June 2018, Pages 99-104

Zahra Moghdani; Samane Rahmdel; Seyedeh Maryam Abdollahzadeh; Seyed Mohammad Mazloomi; Zahra Sohrabi


4. Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran

Volume 3, Issue 1, March 2018, Pages 25-30

Saeed Ghobadi; Masoumeh Akhlaghi; Siamak Shams; Seyed Mohammad Mazloomi


5. Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran

Volume 2, Issue 4, December 2017, Pages 229-233

Maryam Ranjbar; Seyed Mohammad Mazloomi; Maryam Armin; Fatemeh Hemmati


6. Microbiological Quality of Sausage during Slicing at Food Retail Stores in Shiraz, Iran

Volume 2, Issue 1, March 2017, Pages 21-26

Mohammad Hassan Ehrampoush; Seyed Mohammad Mazloomi; Seifollah Zarei; Fatemeh Hemmati; Mohammad Taghi Ghaneian; Bahador Hajimohammadi; Azizollah Dehghan