Ali Motamedzadeghan (Ali Motamedzadegan)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Topics

Staphylococcus Aureus

Contrast Enhanced Ultrasound

Top Venues

Food science & nutrition

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

IET nanobiotechnology

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Mohadeseh S M Hoseini, Jafar Mohammadzadeh Milani, Ali Motamedzadeghan, Hassan YousefniaPasha
Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Zahra Azarashkan, Ali Motamedzadeghan, Azade Ghorbani-HasanSaraei, Pourya Biparva, Somayeh Rahaiee
Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract. Food science & nutrition 10 (11) (2022)
Hesamoddin Jannatamani, Ali Motamedzadeghan, Mohammad Farsi, Hossein Yousefi
Rheological properties of wood/bacterial cellulose and chitin nano-hydrogels as a function of concentration and their nano-films properties. IET nanobiotechnology 16 (4) (2022)
Vahideh Sarabi-Aghdam, Seyed H Hosseini-Parvar, Ali Motamedzadeghan, Saeed Mirarab Razi
Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food science & nutrition 9 (4) (2021)
Abdolkhalegh Golkar, Jafar Mohammadzadeh Milani, Ali Motamedzadeghan, Reza Esmaeilzadeh Kenari
Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)
Hannaneh Moniri, Reza Farahmandfar, Ali Motamedzadeghan
Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties. Food science & nutrition 8 (4) (2020)
Saba Belgheisi, Ali Motamedzadeghan, Jafar M Milani, Ladan Rashidi, Ali Rafe
Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion. Journal of food science and technology 58 (2) (2020)