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Sara Sohrabvandi

Researcher at Shahid Beheshti University of Medical Sciences and Health Services

Publications -  78
Citations -  2026

Sara Sohrabvandi is an academic researcher from Shahid Beheshti University of Medical Sciences and Health Services. The author has contributed to research in topics: Probiotic & Lactobacillus acidophilus. The author has an hindex of 21, co-authored 71 publications receiving 1568 citations. Previous affiliations of Sara Sohrabvandi include University of Tehran & Islamic University.

Papers
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Journal Article

Principles and methods of microencapsulation of probiotic microorganisms

Amir Mohammad Mortazavian, +3 more
- 01 Jan 2007 - 
TL;DR: This article reviews the principles of microencapsulation of the probiotic cells, one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers.
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Surface Binding of Toxins and Heavy Metals by Probiotics

Alaleh Zoghi, +2 more
- 01 Jan 2014 - 
TL;DR: The cell wall structure of lactic acid bacteria and yeasts are introduced for further explanation of mechanism of action in complex binding of probiotic to contaminants and strength of mycotoxin- bacterium interaction.
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Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

Amir Mohammad Mortazavian, +5 more
- 01 May 2007 - 
TL;DR: The effect of refrigerated storage temperature was studied at 2, 5 and 8 ° C on the viability of probiotics in ABY ( Lactobacillus acidophilus, Bifidobacterium lactis BB-12 and yogurt bacteria) probiotic yogurt to identify the best storage temperature(s).
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Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

H. Beheshtipour, +4 more
- 01 Mar 2013 - 
TL;DR: The effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics are reviewed.
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Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

Sara Sohrabvandi, +4 more
- 04 Oct 2010 - 
TL;DR: Methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its health-related aspects are reviewed.