1. Thomas A, Boobyer C, Borgonha Z, van den Heuvel E, Appleton KM. Adding flavours: Use of and attitudes towards sauces and seasonings in a sample of community-dwelling UK older adults. Foods. 2021 Nov 17;10(11):2828. [DOI:10.3390/foods10112828]

2. Jeon, Ahyeong, and Younghwa Kim. "Analysis of water-soluble vitamins contents in commercial seasonings and sauces. 2020: 335-343. [DOI:10.3746/jkfn.2020.49.4.335]

3. Cho JH, Zhao HL, Kim JS, Kim SH, Chung CH. Characteristics of fermented seasoning sauces using Tenebrio molitor larvae. Innovative Food Science & Emerging Technologies. 2018 Feb 1;45:186-95. [DOI:10.1016/j.ifset.2017.10.010]

4. Carocho M, Morales P, Ferreira IC. Natural food additives: Quo vadis?. Trends in food science & technology. 2015 Oct 1;45(2):284-95. [DOI:10.1016/j.tifs.2015.06.007]

5. Koop BL, Maciel AG, Soares LS, Monteiro AR, Valencia GA. Natural Colorants. Natural Additives in Foods. 2022 Dec 17:87-122. [DOI:10.1007/978-3-031-17346-2_4]

6. Varivoda AA, Kenijz NV, Zaitseva TN, Kulikov DA, Ginzburg NA. Analysis and features of methods for low-calorie dessert sauce production. InIOP Conference Series: Earth and Environmental Science 2020 Dec 1 (Vol. 613, No. 1, p. 012157). IOP Publishing. [DOI:10.1088/1755-1315/613/1/012157]

7. Karunarathna S, Wickramasinghe I, Truong T, Brennan C, Navaratne SB, Chandrapala J. Development of Low-Calorie Food Products with Resistant Starch-Rich Sources.-a Review. Food Reviews International. 2024 Feb 17;40(2):814-31. [DOI:10.1080/87559129.2023.2204137]

8. Saeed F, Afzaal M, Tufail T, Ahmad A. Use of natural antimicrobial agents: a safe preservation approach. Active antimicrobial food packaging. 2019 Jan 30;18(0). [DOI:10.5772/intechopen.80869]

9. Hintz T, Matthews KK, Di R. The use of plant antimicrobial compounds for food preservation. BioMed research international. 2015;2015(1):246264. [DOI:10.1155/2015/246264]

10. Kohneh Poushi M, Azadfar E, Mehdizadeh T, Sharifi D, Piri N. Investigating the effect of using alfalfa extract on the quality characteristics of low-fat yogurt. Journal of Applied Microbiology in Food Industry. 2024 Mar 10;9(4):58-71. [in Persian].

11. Kohneh Poushi M, Azadfar E, Sharifi D, Tamroosi A, Partovi E, Piri N. Investigating the rheological properties and stability of Doogh containing chia seed mucilage. Food Research Journal. 2024 Sep 22;34(3):15-28. [in Persian].

12. Gupta M, Dey S, Marbaniang D, Pal P, Ray S, Mazumder B. Grape seed extract: Having a potential health benefits. Journal of food science and technology. 2020 Apr;57:1205-15. [DOI:10.1007/s13197-019-04113-w]

13. Pooshaneh E, Sahari M. A, Shams Najafabadi N. Investigation of physicochemical properties of jujube seed oil. Iranian Journal of Food Science and Technology. 2018 Aug 10;15(78):71-9.‎ Aug 1;15(78).‎. [in Persian].

14. Maleki M, Hosseini H. Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties. Journal of food science and technology (Iran). 2019 Sep 10;16(91):81-91. [in Persian].

15. Vazifedoost M, Didar Z. Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). Journal of food science and technology (Iran). 2022 Dec 10;19(130):385-95. [in Persian].

16. Nayak A, Mukherjee A, Kumar S, Dutta D. Exploring the potential of jujube seed powder in polysaccharide based functional film: Characterization, properties and application in fruit preservation. International Journal of Biological Macromolecules. 2024 Mar 1;260:129450. [DOI:10.1016/j.ijbiomac.2024.129450]

17. Batovska D, Gerasimova A, Nikolova K. Exploring the Therapeutic Potential of Jujube (Ziziphus jujuba Mill.) Extracts in Cosmetics: A Review of Bioactive Properties for Skin and Hair Wellness. Cosmetics. 2024 Oct 15;11(5):181. [DOI:10.3390/cosmetics11050181]

18. Agrawal P, Singh T, Pathak D, Chopra H. An updated review of Ziziphus jujube: Major focus on its phytochemicals and pharmacological properties. Pharmacological Research-Modern Chinese Medicine. 2023 Aug 5:100297. [DOI:10.1016/j.prmcm.2023.100297]

19. Sabeti, H. Iran's forests, trees and shrubs. Fifth Edition. Yazd University Press. 2007, 886 pages. [in Persian].

20. Rabie M, Bijary N, Asri Y, Bakhshi Khaniki G. The effect of some environmental factors on morphological, anatomical and phytochemical traits of Jujube (Ziziphus jujuba Miller) in South Khorasan province, Iran. Journal of Plant Biological Sciences. 2020 Aug 22;12(2):97-116. [in Persian].

21. Jayaprakasha, G. K., Selvi, T., & Sakariah, K. K. (2003). Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food research international, 36(2), 117-122. [DOI:10.1016/S0963-9969(02)00116-3]

22. Salari, Amir, MB Habib Najafi, Reza Farhoosh, and Seyed Hassan Marashi. Survey of solvents extraction of grape seed extracts and assay of antimicrobial properties. 2008: 71-79.

23. Arbabi, M., Drees, F. Investigation of the determination of the amount of hydrogen peroxide in the consumable oils of sandwich units, Journal of Shahrekord University of Medical Sciences, Volume 13, 2013 Number 3, p. 90-99. [in Persian].

24. Institute of Standards and Industrial Research of Iran (ISIRI), Milk and milk products_ Determination of titrable acidity and value pH_Test method, 1st. Edition, 2006 No 2852, 1-31. [in Persian].

25. Institute of Standards and Industrial Research of Iran (ISIRI), Styrene monomer -Determination of peroxides - Test method, 1st Revision. 2020 No, 10022.

26. Hobson PN. Basic sensory methods for food evaluation: By BM Watts, GL Ylimaki, LE Jeffery and LG Elias. International Development Research Centre, PO Box 8500, Ottawa, Canada K1G 3H9. 1989. ISBN 0-88936-563-6. x+ 160 pp.

27. Karanth S, Feng S, Patra D, Pradhan AK. Linking microbial contamination to food spoilage and food waste: The role of smart packaging, spoilage risk assessments, and date labeling. Frontiers in Microbiology. 2023 Jun 22;14:1198124. [DOI:10.3389/fmicb.2023.1198124]

28. Shamsai, S., Narrator, Syed M., Attai Salehi, I., Emadzadeh, Spring Application of basil and sesame seed gums in low-fat mayonnaise sauce as a fat substitute, 2013. Quchan National Food Industry Conference. [in Persian].

29. Mortazavi, Syed A., Khanipour, E., Hosseini P., Seyed H. Atlas of Microbiology of Foods, Ferdowsi University of Mashhad Publications, 2006. third edition. [in Persian].

30. Naderi, S., Rahman, A., Hosseini, S, E. Investigating the antimicrobial effect of chestnut extract on the shelf life of mayonnaise. Iranian Journal of Biological Science, 15(1), 2020, 31-42. [in Persian].

31. Norouzi F, Hojjati M, Jooyandeh H, Barzgar H. Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive. Food Research Journal. 2018 Sep 23;28(3):85-99. [in Persian].

32. Taghikhani, A., and S. Shahriari. The effect of natural preservative of Marjoram on microbiological, chemical and sensory characteristics of Mayonnaise. 2018: 10-25. [in Persian].

33. Abarchai Z, Rahman A, Fahimdanesh M. Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise. Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān. 2022 May 1;18(2).

34. Gorjian H, Raftani Amiri Z, Mohammadzadeh Milania J, Ghaffari Khaligh N. Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce. Journal of food science and technology (Iran). 2021 Oct 10;18(116):313-25. [in Persian]. [DOI:10.52547/fsct.18.116.313]

35. Zhang T, Zhang X, Zhou X, Tian R, Tang X, Zhang Y, Jiang L, Sui X. Plant‐based fat substitutes with promising functional properties and health benefits. Journal of the American Oil Chemists' Society. 2024 Nov;101(11):1183-96. [DOI:10.1002/aocs.12797]

36. Mehdizadeh T, Hossein T. Comparative study of antioxidant and antimicrobial properties of Mentha aquatica L. ethanolic extract and essential oil. Studies in Medical Sciences. 2021 Jan 10;31(11):873-63.

37. Sharifi-Rad M, Anil Kumar NV, Zucca P, Varoni EM, Dini L, Panzarini E, Rajkovic J, Tsouh Fokou PV, Azzini E, Peluso I, Prakash Mishra A. Lifestyle, oxidative stress, and antioxidants: back and forth in the pathophysiology of chronic diseases. Frontiers in physiology. 2020 Jul 2;11:694. [DOI:10.3389/fphys.2020.00694]

38. Alengebawy A, Abdelkhalek ST, Qureshi SR, Wang MQ. Heavy metals and pesticides toxicity in agricultural soil and plants: Ecological risks and human health implications. Toxics. 2021 Feb 25;9(3):42. [DOI:10.3390/toxics9030042]

39. Oyagbemi AA, Azeez OI, Saba AB. Interactions between reactive oxygen species and cancer: the roles of natural dietary antioxidants and their molecular mechanisms of action. Asian Pac J Cancer Prev. 2009 Jan 1;10(4):535-44.

40. Sharfi, N., Heydari, M. Food Quality Evaluation, 2005. Journal of Behcom. [in Persian].

41. Adeli Milani, M., Mizani, M., Qavami, M. Investigating the effect of yellow mustard powder on viscosity, suspension stability, pungency and sensory characteristics of mayonnaise sauce. Food Science and Technology, Issue 2. 2009: 15-32. [in Persian].

42. Naderi, S., Rahman, A., Hosseini, S, E. Investigating the antimicrobial effect of chestnut extract on the shelf life of mayonnaise. Iranian Journal of Biological Science, 15(1), 2020, 31-42. [in Persian].

43. Abou-Zaid AA, Abdelahafez A, Amer MM. Effect of basil leaves extracted juice addition on mayonnaise and cake oxidative stability and their sensory characteristics. International Journal of Science and Research. 2015;4(2):1011-7.

44. Mortazavi, Syed A., Khanipour, E., Hosseini P., Seyed H. Atlas of Microbiology of Foods, Ferdowsi University of Mashhad Publications, 2006. third edition. [in Persian].

45. Gholami Q., A, Jokar, M., Bolandi, M. Investigating the effect of rosemary extract on pH, acid index and live microbial population of mayonnaise. 2012. The 21st National Congress of Food Sciences and Industries of Iran. [in Persian].

46. Vahdat F, Mehdizadeh T, Kazemeini H, Reale A, Kaboudari A. Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria. Food Science & Nutrition. 2024 May;12(5):3653-62. [DOI:10.1002/fsn3.4036]

47. Miri F, Alipour Eskandani M, Rahnama M, Ahani N, Kohneh Poushi M. Evaluation of the effect of isolated Lactobacillus from Sistani Yellow Kashk on the U87MG glioblastoma tumor cell line. Journal of Zoonotic Diseases. 2024 Oct 27.

48. Krisch J, Chandrasekaran M, Kadaikunnan S, Alharbi NS, Vágvölgyi C. Latest about spoilage by yeasts: Focus on the deterioration of beverages and other plant-derived products. Journal of Food Protection. 2016 May 1;79(5):825-9. [DOI:10.4315/0362-028X.JFP-15-324]

49. Dabagh, N., S. E. Hoseini, S. H. Shabani, and M. Alimi. Evaluation of the possibility of using nisin and sodium diacetate as natural preservatives in French salad dressing. Journal of food technology and nutrition. 2012: 39-56. [in Persian].

50. Kaboudari A, Aliakbarlu J, Mehdizadeh T. Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes. Journal of Food Safety. 2024 Aug;44(4):e13156. [DOI:10.1111/jfs.13156]

51. Fiedler G, Nöbel S, Matzen S, Samtlebe M, Franz CM. Thermal Inactivation of the Heat-Resistant Pathogens Salmonella Senftenberg 775W and Escherichia coli AW1. 7 in Whey Concentrate. Applied Microbiology. 2024 Mar 15;4(1):510-9. [DOI:10.3390/applmicrobiol4010036]

52. Chen A, Ma B, Zhang Y, Huang W, Xiao Y, Li J, Tang Q, Zhang M. Probe-based dual-chip digital loop-mediated isothermal amplification for the simultaneous detection of Staphylococcus aureus and Salmonella Enteritidis in livestock and aquatic products. Food Control. 2024 Oct 30:110988. [DOI:10.1016/j.foodcont.2024.110988]

53. Pye HV, Thilliez G, Acton L, Kolenda R, Al-Khanaq H, Grove S, Kingsley RA. Strain and serovar variants of Salmonella enterica exhibit diverse tolerance to food chain-related stress. Food Microbiology. 2023 Jun 1;112:104237. [DOI:10.1016/j.fm.2023.104237]

54. Thayer DW, Muller WS, Buchanan RL, Phillips JG. Effect of NaCl, pH, temperature, and atmosphere on growth of Salmonella typhimurium in glucose-mineral salts medium. Applied and environmental microbiology. 1987 Jun;53(6):1311-5. [DOI:10.1128/aem.53.6.1311-1315.1987]

55. Institute of Standards and Industrial Research of Iran (ISIRI), Microbiology of mayonnaise and salad sauce_Specifications and Test method, 3rd. Revision, 2017 No 2965, 1-14. [in Persian].

56. Guderzi, M., Sattari, Najar P., Guderzi, Sh., & Begdeli. Investigating the effect of aqueous and alkaline extracts of Shirazi thyme plant on Escherichia coli. Found, 2006 Nov 10;8(3):63-9.‎ [in Persian].

57. Niknia S, Razavi SM, Koocheki A, Nayebzadeh A. The influence of application of basil seed and sage seed gums on the sensory properties and stability of mayonnaise. Electronical Journal of Food Processing and Preservation. 2011;2(2):61-79. [in Persian].

58. Aslanzadeh M, Mizani M, Gerami A, Alimi M. Assessment of dietary fiber produced from wheat bran as a fat replacer in mayonnaise. Food Technology and Nutrition. 2013;11(1):21-30. [in Persian].