1. Qara, S. and M.B. Habibi Najafi, 2018. Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysates. J. Food Meas. Charact., 12: 2263-2270.
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2. Ong, S.Y., R.J.J. van Harmelen, N. Norouzi, F. Offens, I.M. Venema, M.B. Habibi Najafi and R. Schirhag, 2018. Interaction of nanodiamonds with bacteria. Nanoscale, 36: 17117-17124.
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3. Montazer, Z., M.B. Habibi-Najafi, M. Mohebbi and A. Oromiehei, 2018. Microbial degradation of UV-pretreated low-density polyethylene films by novel polyethylene-degrading bacteria isolated from plastic-dump soil. J. Polym. Environ., 26: 3613-3625.
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4. Habibi Najafi, M.B., S.S. Fatemizadeh, S.R. Boroojerdi, F. Hosseini and R. Karazhyan, 2018. In vitro evaluation of antimold activity of annatto natural dye and its effects on microbial, physicochemical and sensory properties of bread. J. Food Protect., 81: 1598-1604.
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5. Habibi Najafi, M.B., S.S. Fatemizadeh and M. Tavakoli, 2018. Release of proteolysis products with ACE-inhibitory and antioxidant activities in probiotic yogurt containing different levels of fat and prebiotics. Int. J. Pept. Res. Therapeut., (In Press). 10.1007/s10989-018-9679-8.
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6. Ghadirzad, S., M. Yavarmanesh and M.B. Habibi Najafi, 2018. Survival of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream. J. Food Saf., Vol. 38, No. 3. 10.1111/jfs.12450.
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7. Attar, M.A., M. Yavarmanesh, A. Mortazavi, M.R.E. Dovom and M.B. Habibi Najafi, 2018. Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes. LWT-Food Sci. Technol., 89: 186-191.
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8. Pezeshki, P., M. Yavarmanesh, M.B. Habibi Najafi, M. Abbaszadegan and M. Mohebbi, 2017. Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat. J. Food Saf., Vol. 37, No. 3. 10.1111/jfs.12336.
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9. Nikkhah, M., M. Hashemi, M.B. Habibi Najafi and R. Farhoosh, 2017. Synergistic effects of some essential oils against fungal spoilage on pear fruit. Int. J. Food Microbiol., 257: 285-294.
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10. Nayyeri, N., M.R.E. Dovom, M.B. Habibi Najafi and M. Bahreini, 2017. A preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa. J. Food Meas. Charact., 11: 1734-1744.
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11. Moghadam, S.M., M. Yavarmanesh and M.B. Habibi Najafi, 2017. Survival of enteric viruses during yoghurt making process using male-specific coliphage. J. Food Saf., Vol. 37, No. 3. 10.1111/jfs.12329.
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12. Fatemizadeh, S.S., M. Yavarmanesh and M.B. Habibi Najafi, 2017. Survival and partitioning of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional butter. J. Food Saf., Vol. 37, No. 4. 10.1111/jfs.12344.
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13. Azizi, F., M.B.H. Najafi and M.R.E. Dovom, 2017. The biodiversity of Lactobacillus spp. from Iranian raw milk motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express, Vol. 7. 10.1186/s13568-017-0474-2.
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14. Miri, M.A., J. Movaffagh, M.B. Habibi Najafi, M.N. Najafi, B. Ghorani and A. Koocheki, 2016. Optimization of elecrospinning process of zein using central composite design. Fibers Polym., 17: 769-777.
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15. Habibi Najafi, M.B., A. Pourfarzad, H. Zahedi, Z. Ahmadian-Kouchaksaraie and M.H.H. Khodaparast, 2016. Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: Study with univariate and multivariate analyses. J. Food Sci. Technol., 53: 209-220.
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16. Habibi Najafi, M.B., 2016. Proteolytic System of Lactobacilli: A Case Study. Noor Publishing, Riga, Latvia, ISBN: 978-3-330-84405-6, Pages: 60.
17. Farimani, R.H., M.B. Habibi Najafi, B.S.F. Bazzaz, M.R. Edalatian, A.R. Bahrami, A.B. Florez and B. Mayo, 2016. Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt. Eur. Food Res. Technol., 242: 517-526.
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18. Shahrampour, D., M. Yavarmanesh, M.B. Habibi Najafi and M. Mohebbi, 2015. Application of F⁺RNA coliphages as source tracking enteric viruses on parsley and leek using RT-PCR. Food Environ. Virol., 7: 381-389.
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19. Pourfarzad, A., M.B. Habibi Najafi, M.H.H. Khodaparast and M.H. Khayyat, 2015. Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: A FTIR investigation. J. Food Sci. Technol., 52: 7964-7973.
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20. Pourfarzad, A., M.B. Habibi Najafi, M.H.H. Khodaparast and M.H. Khayyat, 2015. Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods. Qual. Assur. Saf. Crops Foods, 7: 687-696.
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21. Pourfarzad, A., M.B. Habibi Najafi, M.H.H. Khodaparast and M.H. Khayyat, 2015. Characterization of fructan extracted from Eremurus spectabilis tubers: A comparative study on different technical conditions. J. Food Sci. Technol., 52: 2657-2667.
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22. Amiripour, M., M.B. Habibi-Najafi, M. Mohebbi and B. Emadi, 2015. Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology. J. Food Meas. Charact., 9: 269-280.
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23. Yolmeh, M., M.B. Habibi Najafi, R. Farhoosh and F. Salehi, 2014. Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaise. Food Biosci., 8: 8-13.
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24. Yolmeh, M., M.B. Habibi Najafi and R. Farhoosh, 2014. Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by Response Surface Methodology (RSM). Food Chem., 155: 319-324.
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25. Yolmeh, M., M.B. Habibi Najafi and F. Salehi, 2014. Genetic algorithm-artificial neural network and adaptive neuro-fuzzy inference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis. Microb. Pathog., 67-68: 36-40.
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26. Pourfarzad, A., M.B. Habibi Najafi, M.H.H. Khodaparast, M.H. Khayyat and A. Malekpour, 2014. Fractionation of Eremurus spectabilis fructans by ethanol: Box-Behnken design and principal component analysis. Carbohydr. Polym., 106: 374-383.
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27. Hosseini, M., M.B. Habibi Najafi and M. Mohebbi, 2014. Modification in the functional properties of sodium caseinate-based imitation cheese through use of whey protein and stabilizer. J. Agric. Sci. Technol., 16: 1313-1324.
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28. Habibi Najafi, M.B., R.H. Farimani, J. Tavakoli and S. Madayeni, 2014. GC-MS analysis and antimicrobial activity of the essential oil of trunk exudates of Pistacia atlantica var. mutica. Chem. Nat. Compd., 50: 376-378.
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29. Habibi Najafi, M.B. and B. Lee, 2014. Biotechnology and its impact on food security and safety. Curr. Nutr. Food Sci., 10: 94-99.
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30. Edalatian, M.R., M.B. Habibi Najafi and A. Mortazavi, 2014. Identification of anti-microbial producing enterococci isolated from Iranian raw milk cheeses using polyphasic approach. Applied Food Biotechnol., 2: 19-24.
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31. Bahreini, M., M.B. Habibi Najafi, M.R. Bassami and M. Yavarmanesh, 2014. Optimization of extraction and concentration methods of enteric viruses from the surface of ready to eat vegetables using MS2 coliphage as a model. Iran. Food Sci. Technol. Res. J., 43: 1-10.
32. Yavarmanesh, M., M. Abbaszadegan, A. Alum, A. Mortazavi, M.B. Habibi Najafi, M.R. Bassami and M.R. Nassiri, 2013. Impact of milk components on recovery of viral RNA from MS2 bacteriophage. Food Environ. Virol., 5: 103-109.
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33. Pourfarzad, A., M.H.H. Khodaparast, M.B. Habibi Najafi and M. Hassanzadeh, 2013. Efficacy of ultrasound in the extraction of fructan from tubers of Eremurus spectabilis using Box-Behnken design. Res. Innov. Food Sci., 2: 219-228.
34. Hosseini, F., M.B. Habibi Najafi, N. Sedaghat and N. Vahedi, 2013. Comparison of tp can and flexible pouch on physicochemical, microbial and sensory properties of Mashhad blackcherry preserves at different storage conditions. J. Food Process. Preserv., 37: 727-733.
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35. Habibi Najafi, M.B. and P. Pezeshki, 2013. Bacterial mutation; types, mechanisms and mutant detection methods: A review. Eur. Scient. J., 4: 628-638.
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36. Davati, N. and M.B. Habibi Najafi, 2013. Overproduction strategies for microbial secondary metabolites: A review. Int. J. Life Sci. Pharma Res., 3: 23-37.
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37. Salari, R., M.B. Habibi Najafi, M.T. Boroushaki, S.A. Mortazavi and M.F. Najafi, 2012. A comparison between ELISA and HPLC for aflatoxin B1 and ochratoxin A detection in Iranian red pepper. Iran. J. Food Sci. Technol., 31: 481-491.
38. Salari, R., M.B. Habibi Najafi, M.T. Boroushaki, S.A. Mortazavi and M. Fathi Najafi, 2012. Assessment of the microbiological quality and mycotoxin contamination of Iranian red pepper spice. J. Agric. Sci. Technol., 14: 1511-1521.
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39. Pourfarzad, A. and M.B. Habibi-Najafi, 2012. Optimization of a liquid improver for barbari bread: Staling kinetics and relationship of texture with dough rheology and image characteristics. J. Texture Stud., 43: 484-493.
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40. Habibi Najafi, M.B., S.M.A. Razavi and M.M. Nasab, 2012. Combined effect of fat replacers on physical, chemical and sensory properties of low-fat Mozzarella cheese. Iran. Food Sci. Technol. Res. J., 8: 103-114.
41. Habibi Najafi, M.B., R.H. Farimani and M. Miri, 2012. Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese. J. Food Sci. Technol., 32: 91-99.
42. Edalatian, M.R., M.B. Habibi Najafi, S.A. Mortazavi, A. Alegria, M.R. Nassiri, M.R. Bassami and B. Mayo, 2012. Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Sci. Technol., 92: 75-90.
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43. Edalatian, M.R., M.B. Habibi Najafi, A. Mortazavi and B. Mayo, 2012. Study on biodiversity and evolution of lactic flora in Lighvan-an Iranian raw milk cheese. Int. J. Dairy Technol., 65: 81-89.
44. Edalatian M.R., M.B. Habibi Najafi, S.A. Mortazavi, M.R. Nasiri, M.R. Basami and S.M. Hashemi, 2012. Isolation and identification the indigenous lactic flora from lighvan, as an Iranian raw milk cheese from milk to ripened cheese. Iran. J. Food Sci. Technol., 37: 9-22.
45. Bahreini, M., M.B. Habibi Najafi, M.R. Bassami, M. Abbaszadegan, A.R. Bahrami and H. Ejtehadi, 2012. Microbial load evaluation of fresh-cut vegetables during processing steps in a vegetable processing plant using minimally processing approach. Iran. Food Sci. Technol. Res. J., 7: 235-242.
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46. Yavarmanesh, M., A. Mortazavi, M.B. Habibi Najafi and M. Abbaszadegan, 2011. Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry matter for molecular detection of enteric viruses using response surface model. Iran. J. Food Sci. Technol., 8: 61-72.
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47. Miri, M.A. and M.B. Habibi Najafi, 2011. The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses. Int. J. Dairy Technol., 64: 92-98.
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48. Hosseini, F., M.B. Habibi Najafi, M. Hashemi, S. Blourian and F.Z. Zade, 2011. Evaluation of antimicrobial activities and color strength of curcumin in macaroni. Iran. Food Sci. Technol. Res. J., 7: 33-41.
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49. Habibi Najafi, M.B., N. Vahedi, S. Yaghanehzad and Z. Hoseini, 2011. Effects of milk permeate addition on physicochemical and textural properties of toffee. Food Technol. Res., 21: 239-245.
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50. Farahmandfar, R., M. Mazaheri Tehrani, S.M.A. Razavi and M.B. Habibi Najafi, 2011. Effect of trisodium citrate concentration and soy cheese on meltability of pizza cheese. Int. J. Food Proper., 14: 697-707.
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51. Bahreini, M., M.B. Habibi Najafi, M.R. Bassami and M. Abbaszadegan, 2011. Microbial evaluation of washing and packing steps of fresh-cut and minimally processed vegetables in a vegetable processing plant. Iran. Food Sci. Technol. Res. J., 7: 235-242.
52. Ayoubi, A., M.B. Habibi Najafi and M. Karimi, 2011. Effect of different levels of whey protein concentrate on the physicochemical and sensory properties of muffin cake. J. Food Sci. Technol., 8: 81-88.
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53. Yavarmanesh, M., M. Abbaszadegan, A. Mortazavi, M.B. Habibi Najafi, M.R. Bassami and M.R. Nassiri, 2010. Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses. J. Virol. Methods, 168: 103-107.
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54. Salehi, E.A., M.H.H. Khodaparast, S.H. Lame, M.B. Habibi Najafi and S.H. Fatemi, 2010. Utilization of date seed powder as supplementary nutrient in the alcoholic fermentation of cider vinegar production. Food Sci. Nutr., 7: 28-34.
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55. Salari, A., M.B. Habibi Najafi, R. Farhoosh and S.H. Marashi, 2010. Antioxidant and antiradical activities of Grapeseed (Vitis vinifera) extract using different solvent systems. Iran. Food Sci. Technol. Res. J., 5: 1-10.
56. Mokarram, S.R.R., S.A. Mortazavi, M.B. Habibi Najafi, F. Shahidi and M. Khomeiri, 2010. The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition. Iran. J. Food Sci. Technol., 7: 51-60.
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57. Leufven, A., N. Sedaghat and M.B. Habibi Najafi, 2010. Influence of different packaging systems on stability of raw dried pistachio nuts at various conditions. Am.-Eurasian J. Agric. Environ. Sci., 8: 576-581.
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58. Farimani, R.H., M.B. Habibi Najafi and M.A. Razavi, 2010. Optimization of pizza processed cheese formulation using constrained mixture design. J. Food Sci. Technol., 7: 11-23.
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59. Farahmandfar, R., M. Mazaheri Tehrani, S.M.A. Razavi and M.B. Habibi Najafi, 2010. Study on physicochemical properties of pizza cheese made by cow's and soy cheeses blend. J. Agric. Sci. Nat. Res., 16: 23-35.
60. Farahmandfar, R., M. Mazaheri Tehrani, S.M.A. Razavi and M.B. Habibi Najafi, 2010. Effect of soy cheese and trisodium citrate on pizza cheese. Int. J. Food Eng., Vol. 6, No. 5. 10.2202/1556-3758.1777.
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61. Salari, A., M.B. Habibi Najafi, R. Farhoosh and S.H. Marashi, 2009. Survey of solvents extraction of grape seed extracts and assay of antimicrobial properties. Iran. Food Sci. Technol. Res. J., 4: 71-79.
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62. Mokarram, R.R., S.A. Mortazavi, M.B. Habibi Najafi and F. Shahidi, 2009. The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice. Food Res. Int., 42: 1040-1045.
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63. Hosseini, F., M.B. Habibi Najafi and N. Sedaghat, 2009. Iron, tin and lead content of black cherry preserves in two packaging systems. J. Sci. Technol. Agric. Nat. Resour., 13: 241-249.
64. Hosseini, F., M.B. Habibi Najafi and N. Sedaghat, 2009. Effect of different packaging materials and storage conditions on the colour of black cherry preserves. Iran. J. Food Sci. Technol., 6: 45-51.
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65. Habibi Najafi, M.B. and M.H.H. Khodaparast, 2009. Efficacy of ozone to reduce microbial populations in date fruits. Food Control, 20: 27-30.
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66. Farahmandfar, R., M. Mazaheri Tehrani, S.A. Razavi and M.B. Habibi Najafi, 2009. Physico-chemical properties of pizza cheese produced by cow's milk and soy milk blend. J. Agric. Sci. Nat. Res., 16: 157-164.
67. Ayoubi, A., M.B. Habibi Najafi and M. Karimi, 2009. Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iran. Food Sci. Technol. Res. J., 4: 32-46.
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68. Razavi, S.M.A., M.B. Habibi Najafi and Z. Alaee, 2008. Rheological characterization of low fat sesame paste blended with date syrup. Int. J. Food Proper., 11: 92-101.
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69. Mortazavi, A., M.B. Habibi Najafi, M. Yavarmanesh and J. Barouei, 2008. Application of commercial immuno assay (ELISA) technique for determination of Hepatitis A Antigen (HAV) in raw milk. Food Control, 19: 551-556.
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70. Mohebbi, M., J. Barouei, M.R. Akbarzadeh-T, A.R. Rowhanimanesh, M.B. Habibi-Najafi and M. Yavarmanesh, 2008. Modeling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm. Comput. Electron. Agric., 62: 260-265.
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71. Leufven, A., N. Sedaghat and M.B. Habibi Najafi, 2008. Influence of different packaging systems on stability of raw dried pistachio nuts at various conditions. Iran. Food Sci. Technol. Res J., 3: 29-38.
    Direct Link  |  
72. Hosseini, F., M.B. Habibi Najafi and N. Sedaghat, 2008. Effect of packaging material and storage conditions on physicochemical, microbial and organoleptic properties of blackcherry preserves in laminated flexible pouches. Iran. Food Sci. Technol. Res. J., 4: 1-9.
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73. Razavi, S.M.A., M.B. Habibi Najafi and Z. Alaee, 2007. The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocolloids, 2: 198-202.
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74. Khodaparast, H., M. Hosein, M.S. Masoumeh, K.R.H. Najafi, M. Bagher and B.T. Shahram, 2007. Effect of essential oil and extract of Ziziphora clinopodioides on yoghurt starter culture activity. World Applied Sci. J., 2: 194-197.
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75. Habibi-Najafi, M.B. and B.H. Lee, 2007. Debittering of tryptic digests from β-casein and enzyme modified cheese by X-prolyl dipeptidylpeptidase from Lactobacillus casei ssp. casei. LLG. Iran. J. Sci. Technol. Trans. A, 31: 263-270.
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76. Habibi-Najafi, M.B., 2006. Food biotechnology and its impact on our food supply. Global J. Biotechnol. Biochem., 1: 22-27.
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77. Habibi Najafi, M.B., A. Arianfar and H.B. Ghoddosi, 2006. Study on physico-chemical, rheological and sensory properties of mozzarella cheese made by direct acidification. Am.-Eurasian J. Agric. Environ. Sci., 1: 268-272.
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78. Habibi Najafi, M.B., 2006. Introduction to Food Biotechnology. Ferdowsi University Press, Mashhad, Iran, (In Farsi).
79. Habibi Najafi, M.B. and Z. Alaei, 2006. Rheological properties of date syrup/sesame paste blend. World J. Dairy Food Sci., 1: 1-5.
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80. Razavi, S.M.A., M.B. Habibi Najafi and Z. Alaee, 2005. The effect of fat substitutes on the emulsion stability and sensory characteristics of reduced fat sesame paste/date syrup blends. Iran. Food Sci. Technol. Res. J., 1: 1-10.
81. Ehteshami, M.J., M.H.H. Khodaparast and M.B. Habibi Najafi, 2005. Modified method for production of grape juice concentrate. Iran. Food Sci. Technol. Res. J., 1: 11-17.
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82. Ehteshami, M.J., M.H.H. Khodaparast and M.B. Habibi Najafi, 2005. Investigation on the contamination level of traditionally processed grape syrup. J. Agric., 5: 1-5.
83. Niazmand, R., M. Haddad and M.B. Habibi Najafi, 2004. Enzymatic clarification of date honey syrup. Scient. J. Agric., 28: 139-152.
84. Mohebbi, M. and M.B. Habibi Najafi, 2004. Optimization of whey based fruit juice beverage: Formulation, production and storage conditions. J. Agric. Sci. Technol., 18: 1-10.
85. Mazaheri Tehrani, M., M.B. Habibi Najafi and H. Ziaolhagh, 2004. Cleaning and Hygienic Principles in Food Industries. Marz Danesh Press, Tehran, Iran, (In Farsi).
86. Asadinejad, S., M.B. Habibi Najafi and S.M. Razavi, 2004. Effect of WPC on Physico-chemical and sensory Properties of vanilla ice cream. J. Agric. Nat. Resour., 11: 95-105.
87. Habibi-Najafi, M.B., R. Sattari, S. Dokhani and H. Bahador, 2003. Effect of starter bacteria on physico-chemical and sensory properties of Iranian white cheese. Iran Agric. Res., 22: 29-44.
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88. Dokhani, S., R. Sattari and M.B. Habibi Najafi, 2002. Study of organic acids changes with different lactic acid starters during Iranian white cheese ripening. J. Agric. Nat. Resour., 6: 199-211.
89. Zigaolhagh, H.R. and M.B. Habibi Najafi, 2001. Study the quality and storability of raisins and dried apricot in different packages. J. Agric. Sci. Technol., 15: 55-63.
90. Razavi, S.M., M.B. Habibi Najafi and K. Naiebzadeh, 2001. Effect of dairy substitutes and type of stabilizers on physico-chemical properties of soy-based ice cream. Iran. J. Agric. Sci., 32: 114-123.
91. Habibi Najafi, M.B. and A. Moatamedzadegan, 2001. Process optimization of ricotta cheese according to Iranian preferences. J. Agric. Sci. Technol., 3: 237-240.
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92. Ghodosi, H.B., M.B. Habibi Najafi, M. Mazaheri and S.M. Razavi, 2000. Feta Cheese: Traditional and Industrial Production. Ferdowsi University Press, Mashhad, Iran, (In Farsi).
93. Razavi, S.M. and M.B. Habibi Najafi, 1998. Effect of sweet whey on the properties of vanilla soft serve ice milk. J. Agric. Sci. Technol., 12: 69-76.
94. Habibi Najafi, M.B., M. Mazaheri and S.M. Razavi, 1998. Yogurt Science and Technology. Jehad Daneshgahi Press, Mashhad, Iran, (In Farsi).
95. Haghyegh, G.H. and M.B. Habibi Najafi, 1997. Factors affecting physicochemical properties of potato starch. J. Agric Sci. Technol., 11: 149-158.
96. Habibi-Najafi, M.B., B.H. Lee and B. Law, 1996. Bitterness in cheese: A review. Crit. Rev. Food Sci. Nutr., 36: 397-411.
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97. Habibi-Najafi, M.B. and B.H. Lee, 1995. Purification and characterization of proline iminopeptidase from Lactobacillus casei ssp. casei LLG. J. Dairy Sci., 78: 251-259.
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98. Habibi-Najafi, M.B. and B.H. Lee, 1994. Purification and characterization of X-prolyl dipeptidyl peptidase from Lactobacillus casei subsp. casei LLG. Applied Microbiol. Biotechnol., 42: 280-286.
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99. Habibi-Najafi, M.B. and B.H. Lee, 1994. Proline-specific peptidases of Lactobacillus casei subspecies. J. Dairy Sci., 77: 385-392.
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100. Habibi Najafi, M.B. and F.E. Shahroodi, 1989. Factors affecting production cider vinegar from Khorasan province apples. J. Agric. Sci. Technol., 3: 49-53.
101. Habibi Najafi, M.B. and A.R. Bagheri, 1989. Saffron, Cultivation, Processing, Chemistry and Standardization. Iranian Research Organization for Science and Technology (IROST), Tehran, Iran, (In Farsi).