Personal information

Iran

Activities

Education and qualifications (1)

Urmia University: Urmia, IR

Education
Source: Self-asserted source
Ali Mojaddar Langroodi

Works (13)

Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization

Biocatalysis and Agricultural Biotechnology
2020-10 | Journal article
Part of ISSN: 1878-8181
Source: Self-asserted source
Ali Mojaddar Langroodi

Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7

Flavour and Fragrance Journal
2020-10-14 | Journal article
Part of ISSN: 0882-5734
Part of ISSN: 1099-1026
Source: Self-asserted source
Ali Mojaddar Langroodi

Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

Journal of Food Science and Technology
2020-09 | Journal article
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
Ali Mojaddar Langroodi

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout ( Oncorhynchus mykiss )

Journal of Food Safety
2020-06 | Journal article
Part of ISSN: 0149-6085
Part of ISSN: 1745-4565
Source: Self-asserted source
Ali Mojaddar Langroodi

Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef

Meat Science
2020-05 | Journal article
Part of ISSN: 0309-1740
Source: Self-asserted source
Ali Mojaddar Langroodi

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat

International Journal of Biological Macromolecules
2019-12 | Journal article
Part of ISSN: 0141-8130
Source: Self-asserted source
Ali Mojaddar Langroodi

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Flavour and Fragrance Journal
2019-11 | Journal article
Part of ISSN: 0882-5734
Part of ISSN: 1099-1026
Source: Self-asserted source
Ali Mojaddar Langroodi

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

Journal of Food Safety
2019-10 | Journal article
Part of ISSN: 0149-6085
Part of ISSN: 1745-4565
Source: Self-asserted source
Ali Mojaddar Langroodi

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Heliyon
2019-03 | Journal article
Part of ISSN: 2405-8440
Source: Self-asserted source
Ali Mojaddar Langroodi

Antibacterial and Antioxidant Characteristics of Zataria multiflora Boiss Essential Oil and Hydroalcoholic Extract of Rhus coriaria L.

Journal of Food Quality and Hazards Control
2019-02-23 | Journal article
Part of ISSN: 2345-6825
Part of ISSN: 2345-685X
Source: Self-asserted source
Ali Mojaddar Langroodi

Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging

LWT
2018-12 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Ali Mojaddar Langroodi

Antimicrobial effects ofZataria multifloraessential oil andLactobacillus acidophilusonEscherichia coliO157 stability in the Iranian probiotic white-brined cheese

Journal of Food Safety
2018-08 | Journal article
Part of ISSN: 0149-6085
Source: Self-asserted source
Ali Mojaddar Langroodi

Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage

Veterinary Research Forum
2018-06 | Journal article
Source: Self-asserted source
Ali Mojaddar Langroodi