Hi, I am Aslan Azizi, My LiveDNA is 98.456
 
   
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Dr. Aslan Azizi
 
Highest Degree: Ph.D. in Food Technology from FAO/UN University, CFTRI, Mysore, India
 
Institute: Scientific board of Agricultural Research Organization, Ministry of Agriculture, Iran
 
Area of Interest: 0Food Science Technology
  •   Food Microbiology
  •   Thermal Bacteriology
  •   Mushroom Production
  •   Fermentation
 
URL: http://livedna.org/98.456
 
My SELECTED Publications
Azizi, A. and S. Ranganna, 1993. Spoilage organisms of canned acidified mango pulp and their relevance to thermal processing of acid foods J. Food Sci. Technol., 30: 241-245.
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Azizi, A. and S. Ranganna, 1993. Thermal processing of acidified vegetable. J. Food Sci. Technol., 30: 422-428.
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Azizi, A., 2011. Bacterial-Degradation of Pesticides Residue in Vegetables During Fermentation. In: Pesticides: Formulations, Effects, Fate. Stoytcheva, M. (Ed.). InTech Publications, Croatia, ISBN: 978-953-307-532-7.
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Azizi, A., T.R. Shamla and R. Sreckantiah, 1990. Cultivation of Pleurotus sajor cajure on certain agro-industrial wastes and utilization of the residues for cellulose and D. Xylanase production. Mush. J. Trop., 10: 21-26.
Azizi, A., T.R. Shamla and R. Sreckantiah, 1990. Growing of Pleurotus sajor cajure. Mush. J., 3: 4-95.
Homayouni, A., A. Azizi, M.R. Ehsani, M.S. Yarmand and S.H. Razavi, 2008. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem., 111: 50-55.
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Homayouni, A., M.R. Ehsani, A. Azizi, S.H. Razavi and M.S. Yarmand, 2008. Growth and survival of some probiotic strains in simulated ice cream conditions. J. Applied Sci., 8: 379-382.
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Homayouni, A., M.R. Ehsani, A. Azizi, S.H. Razavi and M.S. Yarmand, 2008. Spectrophotometricaly evaluation of probiotic growth in liquid media. Asian J. Chem., 20: 2414-2420.
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