Hi, I am Aslan Azizi, My LiveDNA is 98.456
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: Food Science Technology
  •   Food Microbiology
  •   Thermal Bacteriology
  •   Mushroom Production
  •   Fermentation
URL: http://livedna.org/98.456
My SELECTED Publications
1:   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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2:   Azizi, A. and S. Ranganna, 1993. Thermal processing of acidified vegetable. J. Food Sci. Technol., 30: 422-428.
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3:   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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4:   Azizi, A., H. Zamani and H. Riahi, 2009. Use of composted Azolla as an additive in different plant cultivation in Iran. Geen Farming, 2: 430-432.
5:   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.
6:   Azizi, A., T.R. Shamla and R. Sreckantiah, 1990. Growing of Pleurotus sajor cajure. Mush. J., 3: 4-95.
7:   Fazaeli, H., H. Mahmodzadeh, A. Azizi, Z.A. Jelan, J.B. Liang, Y. Rouzbehan and A. Osman, 2004. Nutritive value of wheat straw treated with Pleurotus fungi. Asian AJAS., 17: 1681-1688.
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8:   Fazaeli, H., H. Mahmodzadeh, Z.A. Jelan, Y. Rouzbehan, J.B. Liang and A. Azizi, 2004. Utilization of fungal treated wheat straw in the diet of late lactating cow. Asian-Aust. J. Anim. Since, 17: 467-472.
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9:   Fazayeli, H., A. Aziz and M.Amile, 2006. Nutrititive value index of treated wheat straw. Pak. J. Biol. Sci., 13: 2444-2448.
10:   Homayony, A.A., M.R. Ehsani, A. Azizi, S.H. Razavi and M.S. Yarmand, 2007. Effect of lecithin and calcium chloride solution on the microencapsulation process yield of calcium alginate beads. Iran. Polymer J., 16: 597-606.
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11:   Homayouni, A., A. Azizi, A.K. Keshtiban, A. Amini and A. Eslami, 2015. Date canning: A new approach for the long time preservation of date. J. Food Sci. Technol., 52: 1872-1880.
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12:   Homayouni, A., A. Azizi, M. Javadi, S. Mahdipour and H. Ejtahed, 2012. Factors influencing probiotic survival in ice cream: A review. Int. J. Dairy Sci., 7: 1-10.
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13:   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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14:   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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15:   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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16:   Monazavian, A., M.R. Ehsani, A. Azizi, S.H. Razavi, S.M. Mousavi, S. Sohrabvandi, and J.A. Reinheimer, 2008. Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions. Aust. J. Dairy Technol., 63: 25-30.
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17:   Mortazavian, A.M., A. Azizi, M.R. Ehsani, S.H. Razavi, S.M. Mousavi, S. Sohrabvandi and J.A. Reinheimer, 2008. Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions. Milchwissenschaft, 63: 427-429.
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18:   Mortazavian, A.M., M.R. Ehsani, A. Azizi, S.H. Razavi, S.M. Mousavi and J.A. Reinheimer, 2008. Effect of microencapsulation of probiotic bacteria with calcium alginate on cell stability during the refrigerated storage period in the Iranian yogurt drink (Doogh). Milchwissenschaft, 63: 262-265.
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