Dr. Morteza Adeli Milani
Assistant ProfessorDepartment of Food Science and Technology, Islamic Azad University, Alborz, Iran
Highest Degree
Ph.D. in Agricultural, Food Science and Technology from University of Tabriz, Iran
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Department of Food Science and Technology, Islamic Azad University, Alborz, Iran
Biography
Assist. Prof. Dr. Morteza Adeli Milani received his Ph.D. degree in Food Science and Technology. He currently works at the Department of Food Science and Technology, IAU, Alborz, Iran. His research interests include food packaging, nanoemulsion, essential oil, food quality, food preservation, food microbiology, and functional Food.
Area of Interest:
Food Science and Technology
100%
Food Preservation
62%
Food Packaging
90%
Food Quality
75%
Food Nanotechnology
55%
Research Publications in Numbers
Books
9
9
Chapters
0
0
Articles
11
11
Abstracts
5
5
Selected Publications
- Fard, S.M.S.M., P.G. Afshar and M.A. Milani, 2020. A comparison of the quality characteristics of the virgin and refined olive oils supplied in tarom region, Iran (2019). J. Hum., Environ., Health Promot., 6: 83-90.
CrossRef | Direct Link | - Milani, M.A., M.G. Dana, B. Ghanbarzadeh, A. Alizadeh and P.G. Afshar, 2019. Comparison of the chemical compositions and antibacterial activities of two Iranian mustard essential oils and use of these oils in Turkey meats as preservatives. Appl. Food Biotechol., 6: 225-236.
CrossRef | Direct Link | - Milani, M.A., 2013. The physico-chemical influences of yellow mustard paste - comparison with the powder in mayonnaise. J. Food Process. Technol., Vol. 4. 10.4172/2157-7110.1000210.
CrossRef | Direct Link |