خلیلی صدقیانی, سرور
دانشگاه ارومیه
[ 1 ] - اثرات دمای رشد و سن بیوفیلم در مقاومت بیوفیلم سالمونلا تیفی موریوم نسبت به باکتریوفاژ
Background & Aims: Salmonella Typhimurium is among the most important food-borne disease. This study was conducted to investigate the anti-biofilm effect of the S. Typhimurium phage against Salmonella formed in chicken meat model. Materials & Methods: The effects of different phage concentrations (104, 106 and 108 PFU/mL) with two contact times (10 and 20 min) on one and 7 days old biof...
[ 2 ] - جداسازی و شناسایی بیوشیمیایی و مولکولی لاکتوباسیلوس‌ها از گوشت گاو و ارزیابی اثر ضدباکتریایی آن‌ها بر لیستریا مونوسیتوژنز
Background & Aims: Increasing consumption of ready to eat foods which usually receive low heating process can cause the emergence of microbial hazards. Listeria monocytogenes is one of the most dangerous foodborne bacteria which can result in disease and death in old, pregnant and immunosuppressed individuals. Lactobacilli are naturally present in most foods. Since ancient times, they ...
[ 3 ] - Effects of dried Rose Petals (Rosa damascena) on the antioxidant capacity of Green and Black Tea
The health benefits of green and black tea are mainly associated with their antioxidant potential and phenolic compounds. The present study aimed to evaluate the effects of dried rose petals (Rosa damascena) on the antioxidant capacity of green and black tea. Antioxidant capacities of tea and rose infusions were assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azinobis-3-<...
[ 4 ] - THE STUDY OF THE FAST FOOD CONSUMPTION AND ITS RELATED FACTORS AMONG STUDENTS OF URMIA UNIVERSITY OF MEDICAL SCIENCES IN 2017
Background & Aims: Changing lifestyle is one of the achievements of modernity that society, especially the urban community has suffered. One of the factors that indicates a change in lifestyle is a change in nutrition. An example of this is the prevalence of over-consumption of fast food among adolescents and young people. Therefore, this study was designed to study the state of consumption of ...
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