Sadeghi Mehr, Arash
A plant-based alternative to yogurt: Effect of fermentation on pea protein.Summer School in Advanced Biotechnology. Palermo, Italy. 2023
Sadeghi Mehr, Arash
Rheological properties and structuring of cold-set protein gelsSummer School in Advanced Biotechnology. Innsbruck, Austria. 2022
Sadeghi Mehr, Arash
Application of microbial Transglutaminase in food production13th European Congress of Chemical Engineering and 6th European Congress of Applied Biotechnology. virtual event. 2021
Sadeghi Mehr, Arash
Application of Enzymes in Food ProductionSummer School in Advanced Biotechnology. Muttenz, Swiss. 2019
Sadeghi-Mehr, Arash; Raudsepp, Piret; Brüggemann, Dagmar A. et al.
Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systemsFood Hydrocolloids. Bd. 77. Elsevier B.V. 2018 S. 937 - 944
Jira, Wolfgang; Sadeghi-Mehr, Arash; Brüggemann, Dagmar A. et al.
Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluationMeat Science. Bd. 129. Elsevier B.V. 2017 S. 81 - 87
Erdmann, Martin; Sadeghi Mehr, Arash
Aktuelles aus der internationalen Fleischforschung. Austausch und Forschungsergebnisse über die Bedeutung von Fleisch in der weltweiten NahrungsmittelversorgungFleischwirtschaft. Bd. 7. Fleischwirtschaft 2016 S. 88 - 90
Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan
Behavior of Salmonella spp. and Listeria monocytogenes throughout the manufacture and shelf-life of dry-cured formed hamFood Control. Bd. 64. Elsevier B.V. 2016 S. 22 - 28
Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan
Sensory, physicochemical and microbiological properties of dry-cured formed ham: Comparison of four different binding systemsEuropean Food Research and Technology. Bd. 242. H. 8. Springer 2016 S. 1379 - 1391
Sadeghi Mehr, Arash
Comparison of dry-cured formed ham produced from smaller meat pieces and traditional raw ham from a whole muscle61st International Congress of Meat Science & Technology. Clermont-Ferrand, France. 2015