Farrokh Sherkat
Farrokh Sherkat
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Rheology and texture of set yogurt as affected by inulin addition
T Paseephol, DM Small, F Sherkat
Journal of Texture Studies 39 (6), 617-634, 2008
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
T Amatayakul, AL Halmos, F Sherkat, NP Shah
International Dairy Journal 16 (1), 40-51, 2006
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
T Amatayakul, F Sherkat, NP Shah
International Journal of dairy technology 59 (3), 216-221, 2006
Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria
F Miremadi, M Ayyash, F Sherkat, L Stojanovska
Journal of functional foods 9, 295-305, 2014
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
T Amatayakul, F Sherkat, NP Shah
Food hydrocolloids 20 (2-3), 314-324, 2006
Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk
K Shamsi, C Versteeg, F Sherkat, J Wan
Innovative Food Science & Emerging Technologies 9 (2), 217-223, 2008
Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage
T Paseephol, F Sherkat
Journal of Functional Foods 1 (3), 311-318, 2009
Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour
SKS Razavi, JL Harris, F Sherkat
Journal of Membrane Science 114 (1), 93-104, 1996
Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology
T Paseephol, D Small, F Sherkat
Food Chemistry 104 (1), 73-80, 2007
The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture …
MM Ayyash, F Sherkat, NP Shah
Journal of Dairy Science 95 (9), 4747-4759, 2012
Changes in germination and malting quality during storage of barley
BW Woonton, JV Jacobsen, F Sherkat, IM Stuart
Journal of the Institute of Brewing 111 (1), 33-41, 2005
The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese
MM Ayyash, F Sherkat, P Francis, RPW Williams, NP Shah
Journal of Dairy Science 94 (1), 37-42, 2011
Extraction of keratin from waste chicken feathers using sodium sulfide and l-cysteine
F Pourjavaheri, SO Pour, OAH Jones, PM Smooker, R Brkljača, F Sherkat, ...
Process Biochemistry 82, 205-214, 2019
Hypocholesterolaemic effect and anti-hypertensive properties of probiotics and prebiotics: A review
F Miremadi, F Sherkat, L Stojanovska
Journal of Functional Foods 25, 497-510, 2016
Lactulose production from milk concentration permeate using calcium carbonate-based catalysts
T Paseephol, DM Small, F Sherkat
Food chemistry 111 (2), 283-290, 2008
Quality factors of tomato pastes made at several break temperatures
F Sherkat, BS Luh
Journal of Agricultural and Food Chemistry 24 (6), 1155-1158, 1976
Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk
H Daryaei, MJ Coventry, C Versteeg, F Sherkat
Innovative Food Science & Emerging Technologies 9 (2), 201-205, 2008
Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis spp. lactis Bb12 and Lactobacillus delbrueckii spp. bulgaricus ATCC 11842 grown in whey
LN Prasad, F Sherkat, N Shah
International Food Research Journal, 2013
Application of pulsed electric field in non-thermal processing of milk.
K Shamsi, F Sherkat
Textural changes of natural Cheddar cheese during the maturation process
A Pollard, F Sherkat, MG Seuret, AL Halmos
Journal of Food Science 68 (6), 2011-2016, 2003
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