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
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., 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.
5:   Azizi, A., T.R. Shamla and R. Sreckantiah, 1990. Growing of Pleurotus sajor cajure. Mush. J., 3: 4-95.
6:   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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7:   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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8:   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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