الهامی راد، ا. ح. و محمدی، ع.ا.، 1385، فرمولاسیون نوشابه گازدار با استفاده با استفاده از عرق بیدمشک و ارزیابی تغییرات فیزیکی و شیمیایی و میکروبی آن در طی نگهداری، مجله پژوهشهای علوم و صنایع غذایی ایران، جلد دوم، شماره 1، صفحه 27-39.
توسلی، ص.، ابراهیم زاده موسوی، م ع.، امام جمعه، ز. و رضوی، ه.، 1388، بررسی خواص آنتی اکسیدانی و ضد میکروبی اسانس رزماری در نوشابه لیموییپ، پایاننامه، دانشکده صنایع غذایی، دانشگاه تهران.
شهابی، ا.، احمدی، ع. و حجازی، م.، 1387، بررسی خواص آنتی باکتریال ترکیبات فنلی هسته انگور و پوست انار در آب سیب بر باکتری Alicyclobacillus acidoterrestris، پایاننامه، دانشکده صنایع غذایی، دانشگاه تهران.
موسسه استاندارد و تحقیقات صنعتی ایران، 1375، ویژگی ها و روش های آزمون میکروبیولوژی نوشابه های گازدار، چاپ اول، شماره استاندارد ایران 3846.
Arabshahi-Delouee, S.,and Aalami M., 2007, Production of functional pineapple juice by incorporation of phenolic extracts from selected plants.International journal of food properties, 10, 479-488.
Bawa,S., 2005, The role of the consumption of beverages in the obesity epidemic. Journal of the Royal Society for the Promotion of Health, Vol. 125, No. 3, 124-128.
Bodamyali, T., Stevens, C. R. and Blake, D. R., 2000, Reactive oxygen/nitrogen species and acute inflammation: a physiological process. In: Winyard, P.G., Blake, D. R. and Evans, C. H. editors. Free Radical and inflammation. Basel, Switzerland: Birkhauser. 9-11.
Fenwick, G. R., Lutomski, J. and Nieman, C., 1990, Liquorice, composition, uses and analysis. Food Chemistry, 38, 119-143.
Field J.A., and Lettinga., G.,1992, Toxicity of tannic compounds to microorganisms. Plants Polyphenols: Synthesis, Properties, Significance. Basic Life Science, 59, 673-692.
Hunter, M. L., 2003, Development of low erosive carbonated fruit drinks, 2- Evaluation of an experimental orange drinks in vitro and in situ. Journal of Dentistry, 31, 253-260.
Kawanishi, S., Hiraku, Y., Murata, M., and Oilawa, S., 2002, The role of metals in site-specific DNA damage with refrence to carcinogenesis. Free Radical Biology Method, 32, 822-832.
Kim, H.K., Park, Y., Kim, H.N., B.H., Jeong, H.G., Lee, D.G., and Hahm, k., 2002, Antimicrobial mechanism of β-glycyrrhetinic acid isolated from licorice (Glycyrrhiza glabra).Biotechnology Letters,24, 1899–1902.
Kulisic, T., Radonic, A., and Katalinic, V., 2004, Use of different methods for testing antioxidative of oregano essntial oil. Food Chemistry, 85, 633-640.
Laguerre, M., Lecomte, J. and Villeneuve, P., 2007, Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress in Lipid Research, 46, 244-282.
Lin, J.Y., and Tang, C.Y., 2007, Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry, 101, 140-147.
Mirzapour, M., Hamedi, M. and Rahimipanah, M, 2010, Sunflower oil stabilization by persian walnut leaves extract during oven storage test. Food Scince and Technology Resaerch, 16,443-446.
Pan, X., Liu, H., Jia, G., and Shu, Y., 2000, Microwave-assisted extraction of glycyrrhizic acid from licorice root. Journal of Biochemical Engineering, 5, 173–177.
Scalbert, A., 1991, Antimicrobial properties of tannins. Phytochemis try, 30, 3875-3883.
Sultana, S., Haque, A., Hamid, K., Urmi, K.F. and Roy, S, 2010, Antimicrobial, cytotoxic and antioxidant activity of methanolic extract of Glycyrrhiza Glabra. Agriculture and Biology Journal of northAmerica.
Thornsberry C. and McDougal L.K., 1983, Successful use of broth microdilution in susceptibility tests for methicillin-resistant (heteroresistant) staphylococci. Journal Clin Microbiol;18,1084-91.
Varnam, A. H. and Sutherland, J. P., 1997, Beverages (Technology, Chemistry, Microbiology), ChapmanandHall.
Varnam, A. H. and Jane P, 1994, Beverage: Technology, Chemistry and Microbiology. Champan and Hall. London. PP, 120-243.