Behrooz Alizadeh Behbahani

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 14

Top Topics

Staphylococcus Aureus

Gas Chromatography Mass Spectrometry

Top Venues

Food science & nutrition

Journal of food science and technology

Scientific reports

BioMed research international

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

Publications

Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract. Food science & nutrition 12 (7) (2024)
Hossein Jooyandeh, Behrooz Alizadeh Behbahani
Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract. Food science & nutrition 12 (7) (2024)
Hossein Jooyandeh, Sara Momenzadeh, Behrooz Alizadeh Behbahani, Hassan Barzegar
Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt. Journal of food science and technology 60 (3) (2023)
Hossein Jooyandeh, Sara Momenzadeh, Behrooz Alizadeh Behbahani, Hassan Barzegar
Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt. Journal of food science and technology 60 (3) (2023)
Armin Ahmad Nejhad, Behrooz Alizadeh Behbahani, Mohammad Hojjati, Alireza Vasiee, Mohammad Amin Mehrnia
Identification of phytochemical, antioxidant, anticancer and antimicrobial potential of Calotropis procera leaf aqueous extract. Scientific reports 13 (1) (2023)
Reza Ghorani, Mohammad Noshad, Behrooz Alizadeh Behbahani
Effects of aerosolized citric acid-radio frequency as a pretreatment on hot-air drying characteristics of banana. Food science & nutrition 9 (11) (2021)
Mohammad Noshad, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mostafa Rahmati-Joneidabad, Mohsen Ebrahimi Hemmati Kaykha, Mitra Ghodsi Sheikhjan
Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions. Food science & nutrition 9 (3) (2021)
Fereshteh Falah, Alireza Vasiee, Behrooz Alizadeh Behbahani, Farideh Tabatabaee Yazdi, Seyed Ali Mortazavi
Optimization of gamma-aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge-based culture medium through response surface methodology. Food science & nutrition 9 (6) (2021)
Behrooz Alizadeh Behbahani, Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaee Yazdi
Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food science & nutrition 9 (5) (2021)
Hassan Barzegar, Behrooz Alizadeh Behbahani, Fereshteh Falah
Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food science & nutrition 9 (8) (2021)
Hadi Tanavar, Hassan Barzegar, Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia
Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C). Food science & nutrition 9 (10) (2021)
Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaee Yazdi, Behrooz Alizadeh Behbahani
Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product. BioMed research international 2021 (2021)
Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Fereshteh Falah, Alireza Vasiee
Gamma-aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity. Food science & nutrition 8 (10) (2020)
Samaneh Heydari, Hossein Jooyandeh, Behrooz Alizadeh Behbahani, Mohammad Noshad
The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food science & nutrition 8 (12) (2020)