Sajad Shokri - Concepedia

Author

Sajad Shokri

Shiraz University ORCID

Also Known As

Sajad Shokri

Publications

708

Citations

H-Index

Concepts

All Affiliations

Shiraz University Commonwealth Scientific and Industrial Research Organisation Agriculture and Food University College Dublin Urmia University

About

Sajad Shokri is an author at Shiraz University specializing in health sciences, food safety, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	516
2	Engineering	3	3	108
3	Public Health	2	2	103
4	Medicine	1	1	37
5	Biochemistry	1	1	52

Sajad Shokri

Publications

603

Citations

H-Index

Page 1

	Year	Citations
Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C Sajad Shokri, Karim Parastouei, Maryam Taghdir, International Journal of Biological Macromolecules Food ChemistryChemical EngineeringEdible FilmFood PackagingEdible Packaging	2020	160
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C) Sajad Shokri, Ali Ehsani, Mohammad Sedigh Jasour Food and Bioprocess Technology Shelf LifeShelf-life ExtensionFood PreservationFood EngineeringFood Processing	2014	70
Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration Sajad Shokri, Ali Ehsani LWT NutritionShelf LifeShelf Life ExtensionFood PreservationFood Engineering	2017	54
Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine Xiyun Sun, Sajad Shokri, Binhe Gao, LWT Food ChemistryNatural PigmentsColor StabilityBiochemistryFlavoromics	2022	52
The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study Moein Bashiry, Fardin Javanmardi, Ehsan Sadeghi, Trends in Food Science & Technology NutritionEpidemiologyGlobal Systematic ReviewDietary ExposureMycotoxin Formation	2021	49
Current challenges in the application of the UV-LED technology for food decontamination Arturo B. Soro, Sajad Shokri, Iolanda Nicolau‐Lapeña, Trends in Food Science & Technology Ultraviolet LightChemical EngineeringEngineeringUv-led TechnologyDecontamination	2022	49
Ultrasound-assisted fermentation for enhancing metabolic and probiotic activities of LactoBacillus brevis Sajad Shokri, Netsanet Shiferaw Terefe, Seyed Shahram Shekarforoush, Chemical Engineering and Processing - Process Intensification ProbioticUltrasound-assisted FermentationEngineeringFood FermentationIn Vitro Fermentation	2021	38
Stimulatory effects of low intensity ultrasound on the growth kinetics and metabolic activity of Lactococcus lactis subsp. Lactis Sajad Shokri, Seyed Shahram Shekarforoush, Saeid Hosseinzadeh Process Biochemistry Lactococcus Lactis SubspMedical UltrasoundLactationPower UltrasoundPhysiology	2019	37
Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays Xiyun Sun, Sajad Shokri, Zixuan Wang, LWT Taguchi Orthogonal ArraysEngineeringCucumis Melo L.	2021	21
Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets Hosein Rostami, Sepideh Abbaszadeh, Sajad Shokri Journal of Food Science and Technology Sensory AttributesMeat PackagingFood PackagingBiotechnologyCombined Effects	2017	18

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