[1] Jooyandeh, H., Alizadeh Behbahani, B., & Mehrnia, M.A. (2024). Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period. Food Processing and Preservation Journal, 15(4), 1-20. (In Persian)
[2] Jooyandeh, H. (2024). Application of Enzymes in Dairy Products. 2nd Eds., Khuzestan Agricultural Sciences and Natural Resources University Press, Mollasani, Iran. (In Persian)
[3] Islam, M., Alam, M., Islam, M., Khan, M., Ekeberg, D., Rukke, E., & Vegarud, G. (2014). Principal milk components in buffalo, Holstein cross, indigenous cattle and red Chittagong cattle from Bangladesh. Asian-Australasian Journal of Animal Sciences, 27(6), 886-897.
[4] Abesinghe, A., Vidanarachchi, J., Islam, N., Prakash, S., Silva, K., Bhandari, B., & Karim, M. (2020). Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization. Innovative Food Science & Emerging Technologies, 59, Article 102237.
[5] Salzano, A., Neglia, G., D’Onofrio, N., Balestrieri, M.L., Limone, A., Cotticelli, A., et al. (2021). Green feed increases antioxidant and antineoplastic activity of buffalo milk: A globally significant livestock. Food Chemistry, 344, Article 128669.
[6] D’Onofrio, N., Cacciola, N.A., Martino, E., Borrelli, F., Fiorino, F., Lombardi, A. et al. (2020). ROS-mediated apoptotic cell death of human colon cancer LoVo cells by milk δ-valerobetaine. Scientific Reports, 10(1), 8978.
[7] Liao, J., Yang, J., Suo, H., & Song, J. (2025). Buffalo milk: nutritional composition, bioactive properties, and advances in processing technologies-a comprehensive review. Food Chemistry: X., 29, 102647.
[8] Amirdivani, S., & Baba, A.S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil, LWT - Food Science and Technology, 44(6), 1458-1464.
[9] Abdelaziz, M.A., Alalawy, A.I., Sobhi, M., Alatawi, O.M., Alaysuy, O., Alshehri, M.G. et al. (2024). Elaboration of chitosan nanoparticles loaded with star anise extract as a therapeutic system for lung cancer: Physicochemical and biological evaluation. International Journal of Biological Macromolecules, 279, Part 1, 135099.
[10] Alias, A.H.D., & Shafie, M.H. (2024). Star anise (Illicium verum Hook. F.) polysaccharides: Potential therapeutic management for obesity, hypertension, and diabetes. Food Chemistry, 460, Part 1, 140533.
[11] Zhang, S., Kuang, X., Guo, C., Jiang, Y., Zhang, F., Devahastin, S. et al. (2025). Advanced strategies for the processing and utilization of star Anise (Illicium verum hook. F.): blanching, drying and bioactive compounds extraction. Food Research International, 217, 116863.
[12] Kamoun, J., Rahier, R., Sellami, M., Koubaa, I., Mansuelle, P., Lebrun, R., et al. (2019). Identification of a new natural gastric lipase inhibitor from star anise. Food & Function, 10, 469–478.
[13] Patra, J.K., Das, G., Bose, S., Banerjee, S., Vishnuprasad, C.N., Del Pilar Rodriguez-Torres, M., & Shin, H.S. (2020). Star anise (Illicium verum): Chemical compounds, antiviral properties, and clinical relevance. Phytother Research, 34(6), 1248-1267.
[14] Jooyandeh, H., & Alizadeh Behbahani, B. (2024). Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract. Food Research Journal, 34(2), 81-100. (In Persian)
[15] Saatloo, A.H., Khosrow Shahi, A., & Zomorodi, Sh. (2024). Production of Functional Fruit Yogurt from Buffalo Milk by Addiong Mallow Powder(Malva sylvestris), Journal of Innovation in Food Science and Technology, 16(60), 77-89. (In Persian)
[16] Heidari, M., Jahadi, M., Fazel, M., & Ghasemi-Sepero, N. (2017). The Effect of Amaranthus cruentus Grain Powder on Quality Properties of Strained Yoghurt. Journal of Food Science and Technology (Iran), 14(65), 271-284. (In Persian)
[17] Yademellat, M., Jooyandeh, H., & Hojjati, M. (2016). The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt. Food Research Journal (Iran), 27(4), 171-181. (In Persian)
[18] Jooyandeh, H., Rostamabadi, H., & Goudarzi, M. (2017). Effect of Zedo and Almond Gums as Fat Replacers on Flow Behavior and Organoleptic Characteristics of Vanilla Low-Fat Dairy Dessert. Food Technology & Nutrition, 16(2), 15–24. (In Persian)
[19] AOAC (2000). Association of Official Analytical Chemists, Official methods of
analysis (17th ed.), Gaithersburg, Maryland, USA.
[20] Ünal, B., Metin, S., & Işıklı, N.D. (2003). Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt. International Dairy Journal, 13(11), 909-916.
[21] Jooyandeh, H., Ebrahimi Kaykha, M.H., Alizadeh Behbahani B., & Noshad, M. (2023). Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage. Journal of Food Measurement and Characterization, 17, 2062–2074.
[22] Jooyandeh, H., Mortazavi S.A., Farhang P. & Samavati V. (2015). Physicochemical Properties of Set-Style Yoghurt as Effect by Microbial Transglutaminase and Milk Solids Contents. Journal of Applied Environmental and Biological Sciences, 4(11S), 59-67.
[23] Jooyandeh, H., Momenzadeh, S., Alizadeh Behbahani, B. & Barzegar, H. (2023). Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of symbiotic stirred yogurt. Journal of Food Science & Technology. 60(3), 1136–1143.
[24] Filannino, P., Gobbetti, M., De Angelis, M., & Di Cagno, R. (2014). Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria. Applied and Environmental Microbiology, 80(24), 7574-7582.
[25] Zaika, L.L., & Kissinger, J.C. (1981). Inhibitory and stimulatory effects of oregano on Lactobacillus plantarum and Pediococcus cerevisiae. Journal of Food Science, 46(4), 1205-1210.
[26] Pathak, M. (2022). Enhancement of antimicrobial potency of plantderived compounds through fermentation with adapted L. plantarum and L. reuteri. PhD dissertation, Laval University, Québec, Canada.
[27] Vidana Gamage, G.C., Goh, J.K., & Choo, W.S. (2024). Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina, International Journal of Gastronomy and Food Science, 37, 100957.
[28] Tamime, A.Y. & Robinson, R.K. (2007). Tamime and Robinson's Yoghurt: Science and technology. 3rd eds, CRC Press, Boca Raton, New York, 425-427.
[29] Jooyandeh, H., Mahmoodi, R., Samavati, V., & Hojjati, M. (2015). Effect of cold enzymatic treatment of milk by transglutaminase on textural properties of yogurt. Journal of Food Science and Technology (Iran), 13(1), 91-99. (In Persian)
[30] Rashwan, A.K., Osman, A.I., & Chen, W. (2023). Natural nutraceuticals for enhancing yogurt properties: a review. Environmental Chemistry Letters, 21, 1907–1931.
[31] Kwon, H.C., Bae, H., Seo, H.G., & Han, S.G. (2019). Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt. Journal of Dairy Science, 102(6), 4870-4876.
[32] Zhang, T., Jeong, C.H., Cheng, W.N., Bae, H., Seo, H.G., Petriello, M.C., & Han, S.G. (2019). Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt. LWT-Food Science and Technology, 101, 276–284.
[33] Albano, K.M., Cavallieri, Â.L.F., & Nicoletti, V.R. (2019). Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. Food Reviews International, 35(1), 54–89.
[34] Dönmez, Ö., Mogol, B.A., & Gökmen, V. (2017). Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. Journal of Dairy Science, 100(2), 901-907.
[35] Anuyahong, T., Chusak, Ch., & Adisakwattana, S. (2020) Incorporation of anthocyanin-rich riceberry rice in yogurts: effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion. LWT-Food Science & Technology, 129, 109571.
[36] Demirci, T., Sert, D., Aktaş, K., Atik, D.S., Negiş, H.İ.Ö., & Akın, N. (2020) Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts. LWT-Food Science & Technology, 118, 108.
[37] Hassan, L.K., Haggag, H.F., ElKalyoubi, M.H., Abd EL-Aziz, M., El-Sayed, M.M. & Sayed, A.F. (2015). Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum. Annals of Agricultural Sciences, 60(1), 21-28.
[38] Ghasempour, Z., Alizadeh, M. & Bari, M.R. (2012). Optimisation of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 65(1), 118-125.
[39] Momenzadeh, S., Jooyandeh, H., Alizadeh Behbahani, B., & Barzegar, H. (2021). Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose. Journal of Food Science and Technology (Iran), 18(120), 353-363. (In Persian)
[40] Jooyandeh, H., Noshad, M., Kakaei, K. & Ghodsi Sheikhjan, M. (2020). Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process. Research and Innovation in Food Science and Technology, 9(1), 41-56. (In Persian)
[41] Rostamabadi, H., Jooyandeh, H., & Hojjati, M. (2017). Optimization of physicochemical, sensorial and color properties of ultrafiltrated low-fat Iranian white cheese containing fat replacers by Response Surface Methodology. Journal of Food Science and Technology (Iran), 14(63), 91-106. (In Persian)
[42] Garcia, P.F.J., Lario, Y., Fernandez, L.J., Sayas, E., Perez, A.J.A. & Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Research and Application, 30, 457- 463.
[43] Mehdizadeh, T., Razavi, M., & Esmaeili Koutameh, M. (2019). The effect of wild leek (Allium Ampeloprasum) on growth and survival of Lactobacillus acidophilus and sensory properties in Iranian white cheese. Journal of Research and Innovation in Food Science and Technology, 7(4), 431-444. (In Persian)
[44] Yademellat, M., Jooyandeh, H., & Hojjati, M. (2018). Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums. Journal of Food Science and Technology (Iran), 14(72), 313-326. (In Persian)
[45] Kim, S.H., Lee, S.Y., Palanivel, G., & Kwak, H.S. (2010). Effect of Discorea opposita thunb. (yam) supplementation on Physicochemical and sensory characteristics of yogurt. Journal of Dairy Science, 94, 1705-1712.
[46] Khamirian, R.A., Jooyandeh, H., Hesari, J., & Barzegar, H. (2017). Optimization and investigation on physicochemical, microbial and sensory quality of permeate-based probiotic orange beverage. Journal of Food Science and Technology (Iran), 14(65), 185-197. (In Persian)
[47] Khalifa, S.A., & Gomaa, A.M. (2021). Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage. Journal of Food & Dairy Science, 12(3), 49-58.
[48] Nooshkam, M., Babazadeh A., & Jooyandeh, H. (2018). Lactulose: Properties, techno-functional food applications, and food grade delivery system. Trends in Food Science & Technology, 80, 23-34.
[49] Jooyandeh, H. (2009). Effect of Addition of Fermented Whey Protein Concentrate on Texture of Iranian White Cheese. Journal of Texture Studies, 40, 497-510.
[50] Kalkan, S., Incekara, K., Otağ, M.R., & Turhan, E.U. (2025). The Influence of Hazelnut Milk Fortification on Quality Attributes of Probiotic Yogurt. Food Science & Nutrition, 13(5), e70235.
[51] Jiao, B., Wu, B., Fu, W., Guo, X., Zhang, Y., & Yang, J. (2023). Effect of Roasting and High-Pressure Homogenization on Texture, Rheology, and Microstructure of Walnut Yogurt. Food Chemistry: X, 20, 101017.
[52] Yang, G.H., Guan, J.J., Wang, J.S., Yin, H.C., Qiao, F.D., & Jia, F. (2012). Physicochemical and sensory characterization of ginger-juice yogurt during fermentation. Food Science and Biotechnology, 21, 1541– 1548.
[53] Akgun, A., Yazici, F., & Gulec, H. A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT - Food Science and Technology, 74, 521e527.
[54] Nikbakht Kashkouli, T., Jooyandeh, H., & Tahmoozi Dideban, S. (2018). Optimization and evaluation of textural and microbial properties of synbiotic yogurt using Response Surface Methodology. Food Processing and Preservation Journal, 9(2), 33-50. (In Persian)
[55] Zarali, M., Hojjati, M., Tahmouzi Didehban, S. & Jooynadeh, H. (2015). Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh. Iranian Journal of Biosystems Engineering, 46(3), 327-337. (In Persian)
[56] Jooyandeh, H., Saffari Samani, S., Alizadeh Behbahani, B., & Noshad, M. (2022). Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt. Journal of Food and Bioprocess Engineering, 5(2), 195-202.
[57] Ghasabnezhad, M., Hojjati, M., & Jooyandeh, H. (2020). Effects of Soluble Soybean Polysaccharides on Properties of Kefir Produced from Cow and Buffalo Milks. Applied Food Biotechnology, 7(1), 31-40.
