Alebooye, P., Falah, F., Vasiee, A., Yazdi, F. T., & Mortazavi, S. A. (2023). Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1. LWT, 189, 115553.
Alizadeh Behbahani, B., Jooyandeh, H., Hojjati, M., & Sheikhjan, M. G. (2024a). Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice. LWT, 191, 115601.
Alizadeh Behbahani, B., Jooyandeh, H., Taki, M., & Falah, F. (2024b). Evaluation of the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lacticaseibacillus paracasei B31–2. LWT. 2024; 207: 116676.
Bengoa, A. A., Dardis, C., Garrote, G. L., & Abraham, A. G. (2021). Health-promoting properties of Lacticaseibacillus paracasei: A focus on kefir isolates and exopolysaccharide-producing strains. Foods, 10(10), 2239.
Chen, X., Yuan, M., Wang, Y., Zhou, Y., & Sun, X. (2022). Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps. International Journal of Food Science and Technology, 57(5), 2670-2679.
Chen, Z., Li, B., & Wang, B. (2024). Robust stability design for inverters using phase lag in proportional-resonant controllers. IEEE Transactions on Industrial Electronics.
Chu, S., Lin, M., Li, D., Lin, R., & Xiao, S. (2025). Adaptive reward shaping based reinforcement learning for docking control of autonomous underwater vehicles. Ocean Engineering, 318, 120139.
Costa, M. G. M., Fonteles, T. V., de Jesus, A. L. T., & Rodrigues, S. (2013). Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability. Food chemistry, 139(1-4), 261-266.
da Costa, G. M., de Carvalho Silva, J. V., Mingotti, J. D., Barão, C. E., Klososki, S. J., & Pimentel, T. C. (2017). Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice. LWT, 75, 195-201.
Deng, Y., Qiu, L., Shao, Y., & Yao, Y. (2019). Process modeling and optimization of anaerobic Co-digestion of peanut hulls and swine manure using response surface methodology. Energy & Fuels, 33(11), 11021-11033.
Falah, F., Zareie, Z., Vasiee, A., Tabatabaee Yazdi, F., Mortazavi, S. A., & Alizadeh Behbahani, B. (2021). Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. Journal of Food Measurement and Characterization, 15(6), 5537-5546.
FAO/WHO. (2002). Guidelines for the Evaluation of Probiotics in Food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada.
Feng, K., Hong, H., Tang, K., & Wang, J. (2025a). Statistical tests for replacing human decision makers with algorithms. Management Science.
Feng, Y., Shi, X. J., Lu, X. Q., Sun, W., Liu, K. P., & Fei, Y. F. (2025b). Predictions of friction and wear in ball bearings based on a 3D point contact mixed EHL model. Surface and Coatings Technology, 502, 131939.
Gao, D., Liu, S., Gao, Y., Li, P., Zhang, H., Wang, M., ... & Zhang, Y. (2024). A comprehensive adaptive interpretable takagi-sugeuo-kang fuzzy classifier for fatigue driving detection. IEEE Transactions on Fuzzy Systems.
Gao, Y., Zhang, S., Aili, T., Yang, J., Jia, Z., Wang, J.,... Huang, X. (2022). Dual signal light detection of beta-lactoglobulin based on a porous silicon bragg mirror. Biosensors and Bioelectronics, 204, 114035. doi: https://doi.org/10.1016/j.bios.2022.114035
Ghazanfari, N., Falah, F., Yazdi, F. T., Behbahani, B. A., & Vasiee, A. (2024). Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17. Applied Food Research, 4(2), 100557.
Gomes, A. M. P., & Malcata, F. X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology, 10(4-5), 139-157.
Han, Y., Xu, Q., Hu, J. N., Han, X. Y., Li, W., & Zhao, L. C. (2015). Maltol, a food flavoring agent, attenuates acute alcohol-induced oxidative damage in mice. Nutrients, 7(1), 682-696.
He, Y., Zio, E., Yang, Z., Xiang, Q., Fan, L., He, Q., ... & Zhang, J. (2025). A systematic resilience assessment framework for multi-state systems based on physics-informed neural network. Reliability Engineering & System Safety, 110866.
Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H., & Noshad, M. (2023). Probiotic viability, physicochemical, and sensory properties of probiotic orange juice. Journal of Food Measurement and Characterization, 17(2), 1817-1822.
Kaur, L., Mao, B., Bailly, J., Oladeji, O., Blatchford, P., & McNabb, W. C. (2022). Actinidin in Green and SunGold Kiwifruit Improves Digestion of Alternative Proteins—An In Vitro Investigation. Foods, 11(18), 2739.
Kumar, B. V., Sreedharamurthy, M., & Reddy, O. V. S. (2015). Probiotication of mango and sapota juices using Lactobacillus plantarum NCDC LP 20. Nutrafoods, 14, 97-106.
Li, X., Dai, Q., Shi, Z., Chen, H., Hu, Y., Wang, X., ... & Tian, G. (2019). Clinical efficacy and safety of electroacupuncture in migraine treatment: a systematic review and network meta-analysis. The American journal of Chinese medicine, 47(08), 1755-1780.
Liu, Y., Jiang, L., Qi, Q., Xie, K., & Xie, S. (2023). Online computation offloading for collaborative space/aerial-aided edge computing toward 6G system. IEEE Transactions on Vehicular Technology, 73(2), 2495-2505.
Lu, X., Zhao, J., Markov, V., & Wu, T. (2024). Study on precise fuel injection under multiple injections of high pressure common rail system based on deep learning. Energy, 307, 132784.
Mantzourani, I., Nikolaou, A., Kourkoutas, Y., Alexopoulos, A., & Plessas, S. (2023). Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5. Fermentation, 9(5), 489.
Mojikon, F. D., Kasimin, M. E., Molujin, A. M., Gansau, J. A., & Jawan, R. (2022). Probiotication of nutritious fruit and vegetable juices: An alternative to dairy-based probiotic functional products. Nutrients, 14(17), 3457.
Naseem, Z., Mir, S. A., Wani, S. M., Rouf, M. A., Bashir, I., & Zehra, A. (2023). Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition, 115, 112154.
Neto, J. G., Ozorio, L. V., de Abreu, T. C. C., Dos Santos, B. F., & Pradelle, F. (2021). Modeling of biogas production from food, fruits and vegetables wastes using artificial neural network (ANN). Fuel, 285, 119081.
Ni, Z. L., Ma, J. S., Liu, Y., Li, B. H., Nazarov, A. A., Li, H., ... & Wang, X. X. (2025). Numerical Analysis of Ultrasonic Spot Welding of Cu/Cu Joints. Journal of Materials Engineering and Performance, 1-12.
Okina, V. S., Porto, M. R. A., Pimentel, T. C., & Prudencio, S. H. (2018). White grape juice added with Lactobacillus paracasei ssp. probiotic culture. Nutrition & Food Science, 48(4), 631-641.
Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44(5), 1276-1283.
Pérez-Rodríguez, M. L., Serrano-Carretero, A., García-Herrera, P., Cámara-Hurtado, M., & Sánchez-Mata, M. C. (2023). Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling. Food Research International, 173, 113244.
Peterson, W., & Fred, E. (1920). Fermentation of fructose by Lactobacillus pentoaceticus, n. sp. J Biol Chem, 41(3), 431-450.
Pimentel, T. C., Klososki, S. J., Rosset, M., Barão, C. E., & Marcolino, V. A. (2019). Fruit juices as probiotic foods. In Sports and energy drinks (pp. 483-513): Elsevier.
Pimentel, T. C., Madrona, G. S., Garcia, S., & Prudencio, S. H. (2015). Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT-food Science and Technology, 63(1), 415-422.
Rodrigues, D., Sousa, S., Gomes, A. M., Pintado, M. M., Silva, J. P., Costa, P., ... & Freitas, A. C. (2012). Storage stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low pH fruit juices. Food and Bioprocess Technology, 5, 2748-2757.
Salehi, F. (2020). Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. Journal of Food Measurement and Characterization, 14(5), 2472-2488.
Sanz, V., López-Hortas, L., Torres, M. D., & Domínguez, H. (2021). Trends in kiwifruit and byproducts valorization. Trends in Food Science & Technology, 107, 401-414.
Shah, N. P., Ding, W. K., Fallourd, M. J., & Leyer, G. (2010). Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of food science, 75(5), M278-M282.
Shi, X., Zhang, Y., Yu, M., & Zhang, L. (2025). Deep learning for enhanced risk management: a novel approach to analyzing financial reports. PeerJ Computer Science, 11, e2661.
Sui, X., Chen, Q., & Gu, G. (2013). Adaptive grayscale adjustment-based stripe noise removal method of single image. Infrared Physics & Technology, 60, 121-128.
Sui, X., Chen, Q., Gu, G., & Liu, N. (2010). Response model of resistance-type microbolometer. Optical review, 17, 525-531.
Sui, X., Chen, Q., Gu, G., & Shen, X. (2014). Infrared super-resolution imaging based on compressed sensing. Infrared Physics & Technology, 63, 119-124.
Taki M, Rohani A. 2022. Machine learning models for prediction the Higher Heating Value (HHV) of Municipal Solid Waste (MSW) for waste-to-energy evaluation. Case Studies in Thermal Engineering 31: 101823. https://doi.org/10.1016/j.csite.2022.101823.
Taki, M., Mehdizadeh, S. A., Rohani, A., Rahnama, M., & Rahmati-Joneidabad, M. (2018). Applied machine learning in greenhouse simulation; new application and analysis. Information processing in agriculture, 5(2), 253-268.
Tian, G. H., Sun, K., Huang, P., Zhou, C. M., Yao, H. J., Huo, Z. J., ... & Han, J. Y. (2013). Long‐term stimulation with electroacupuncture at DU20 and ST36 rescues hippocampal neuron through attenuating cerebral blood flow in spontaneously hypertensive rats. Evidence‐Based Complementary and Alternative Medicine, 2013(1), 482947.
Tian, G., Wu, C., Li, J., Liang, B., Zhang, F., Fan, X., ... & Chen, J. (2019). Network pharmacology based investigation into the effect and mechanism of Modified Sijunzi Decoction against the subtypes of chronic atrophic gastritis. Pharmacological research, 144, 158-166.
Tieking, M., Ehrmann, M. A., Vogel, R. F., & Gänzle, M. G. (2005). Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392. Applied microbiology and biotechnology, 66, 655-663.
Vasiee, A., Sarabi-Jamab, M., Falah, F., Mortazavi, S. A., & Khakshoor, O. (2025). Microbial production of curdlan in sugar beet molasses medium: Effects on physicochemical attributes of reduced-fat frankfurter sausages. LWT, 216, 117310.
Wang, L., Li, X., Zhu, H., & Zhao, Y. (2023). Influencing factors of livestream selling of fresh food based on a push-pull model: A two-stage approach combining structural equation modeling (SEM) and artificial neural network (ANN). Expert Systems with Applications, 212, 118799.
Wang, S., Qiu, Y., & Zhu, F. (2021). Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food chemistry, 350, 128469.
Wang, Z., Feng, Y., Yang, N., Jiang, T., Xu, H., & Lei, H. (2022). Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles. Food Chemistry, 373, 131455.
Wang, Z., Yan, Z., Li, S., & Liu, J. (2025). IndVisSGG: VLM-based scene graph generation for industrial spatial intelligence. Advanced Engineering Informatics, 65, 103107.
Wuyts, S., Van Beeck, W., Oerlemans, E. F. M., Wittouck, S., Claes, I. J. J., De Boeck, I., . . . Lebeer, S. (2018). Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria. Applied and environmental microbiology, 84(12), e00134-00118.
Xiang, D., He, D., Sun, H., Gao, P., Zhang, J., & Ling, J. (2025). HCMPE-Net: An unsupervised network for underwater image restoration with multi-parameter estimation based on homology constraint. Optics & Laser Technology, 186, 112616.
Xiong, J., Chen, F., Zhang, J., Ao, W., Zhou, X., Yang, H.,... Qiu, Y. (2022a). Occurrence of Aflatoxin M1 in Three Types of Milk from Xinjiang, China, and the Risk of Exposure for Milk Consumers in Different Age-Sex Groups. Foods , 11(23), 3922. doi: https://doi.org/10.3390/foods11233922
Xiong, J., Wen, D., Zhou, H., Chen, R., Wang, H., Wang, C.,... Wu, L. (2022b). Occurrence of aflatoxin M1 in yogurt and milk in central-eastern China and the risk of exposure in milk consumers. Food Control, 137, 108928. doi: https://doi.org/10.1016/j.foodcont.2022.108928
Yang, C., Chen, Y., Sun, W., Zhang, Q., Diao, M., & Sun, J. (2025). Extreme soil salinity reduces N and P metabolism and related microbial network complexity and community immigration rate. Environmental Research, 264, 120361.
Yang, Z. Q., Zhu, Y. Y., Zou, D. S., & Liao, L. P. (2011). Activity degree evaluation of glacial debris flow along international Karakorum Highway (KKH) based on fuzzy theory. Advanced Materials Research, 261, 1167-1171.
Yao, Y., & Chen, S. (2016). A novel and simple approach to the good process performance of methane recovery from lignocellulosic biomass alone. Biotechnology for biofuels, 9, 1-9.
Yao, Y., Chen, S., & Kafle, G. K. (2017). Importance of “weak-base” poplar wastes to process performance and methane yield in solid-state anaerobic digestion. Journal of environmental management, 193, 423-429.
Yao, Y., Sheng, H., Luo, Y., He, M., Li, X., Zhang, H., ... & An, L. (2014). Optimization of anaerobic co-digestion of Solidago canadensis L. biomass and cattle slurry. Energy, 78, 122-127.
Zeng, J., Li, Y., Zou, Y., Yang, Y., Yang, T.,... Zhou, Y. (2024). Intestinal toxicity alleviation and efficacy potentiation through therapeutic administration of Lactobacillus paracasei GY-1 in the treatment of gout flares with colchicine. Food & Function, 15(3), 1671-1688. doi: 10.1039/D3FO04858F
Zhang, C., JIN, Z., SUN, C., MOODLEY, O., XU, J.,... LI, Y. (2021). Morphological and phylogenetical analyses of pathogenic Hypomyces perniciosus isolates from Agaricus bisporus causing wet bubble disease in China. Phytotaxa, 491(2). doi: 10.11646/phytotaxa.491.2.2
Zhao, L. C., He, Y., Deng, X., Yang, G. L., Li, W., Liang, J., & Tang, Q. L. (2012). Response surface modeling and optimization of accelerated solvent extraction of four lignans from fructus schisandrae. Molecules, 17(4), 3618-3629.
Zhao, L. C., Liang, J., Li, W., Cheng, K. M., Xia, X., Deng, X., & Yang, G. L. (2011). The use of response surface methodology to optimize the ultrasound-assisted extraction of five anthraquinones from Rheum palmatum L. Molecules, 16(7), 5928-5937.
Zhao, N., Zhang, Y., Liu, D., Zhang, J., Qi, Y., Xu, J., Fan, M. (2020). Free and bound volatile compounds in ‘Hayward’and ‘Hort16A’kiwifruit and their wines. European Food Research and Technology, 246, 875-890.
Zhao, T., Shi, Q., Zhang, X., & Zhang, T. (2024). Decoding green food safety information dependency in the digital era: An intelligent validation using SEM-ANN framework. Journal of Retailing and Consumer Services, 79, 103886.
Zheng, D., & Cao, X. (2024). Provably efficient service function chain embedding and protection in edge networks. IEEE/ACM Transactions on Networking.
Zheng, L., Zhu, Y., & Zhou, Y. (2024). Meta-transfer learning-based method for multi-fault analysis and assessment in power system. Applied Intelligence, 54(23), 12112-12127.
Zheng, S., Ye, X., Yang, C., Yu, L., Li, W., Gao, X., & Zhao, Y. (2025). Asymmetric Adaptive Heterogeneous Network for Multi-Modality Medical Image Segmentation. IEEE Transactions on Medical Imaging.
Zhiquan, Y. A. N. G., Niu, X., Hou, K., Liang, W., & Guo, Y. (2015). Prediction model on maximum potential pollution range of debris flows generated in tailings dam break. Electronic Journal of Geotechnical Engineering, 20(11), 4363-4369.
Zhu, B., Zhang, Z., Ma, T., Yang, X., Li, Y., Shung, K. K., & Zhou, Q. (2015). (100)-Textured KNN-based thick film with enhanced piezoelectric property for intravascular ultrasound imaging. Applied Physics Letters, 106(17).
Zhu, W., Lyu, F., Naumovski, N., Ajlouni, S., & Ranadheera, C. S. (2020). Functional efficacy of probiotic Lactobacillus sanfranciscensis in apple, orange and tomato juices with special reference to storage stability and in vitro gastrointestinal survival. Beverages, 6(1), 13.
Zhu, Y., Zhou, Y., Yan, L., Li, Z., Xin, H., & Wei, W. (2024). Scaling graph neural networks for large-scale power systems analysis: empirical laws for emergent abilities. IEEE Transactions on Power Systems.
Journal of Agricultural Science and Technology