Ali Motamedzadegan - Concepedia

Author

Ali Motamedzadegan

Sari Agricultural Sciences and Natural Resources University ORCID

Also Known As

A. Motamedzadegan, Ali Motamedzadegan, Ali motamedzadegan, Motamedzadegan, Ali, علی معتمدزادگان علی معتمدزادگان

128

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Sari Agricultural Sciences and Natural Resources University Islamic Azad University of Ayatollah Amoli Tarbiat Modares University Gorgan University of Agricultural Sciences and Natural Resources Massey University

About

Ali Motamedzadegan is an author at Sari Agricultural Sciences and Natural Resources University specializing in engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	19	710
2	Biochemistry	13	16	847
3	Health Sciences	12	14	736
4	Medicine	10	10	538
5	Natural Sciences	5	5	165

Ali Motamedzadegan

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera Mahmoudreza Ovissipour, Abdolmohammad Abedian Kenari, Ali Motamedzadegan, Food Chemistry Protein HydrolysatesBiochemistryPersian SturgeonFood BiophysicsBiotechnology	2008	241
Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.) Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino, International Journal of Food Science & Technology BotanyFood AnalysisFood BiophysicsAgricultural EconomicsFood Chemistry	2009	204
The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition Farajzadeh Fatemeh, Ali Motamedzadegan, Seyed‐Ahmad Shahidi, Food Control BiomanufacturingFood PackagingEdible PackagingChitosan-gelatin CoatingLitopenaeus Vannamei	2016	171
Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria Reza Safari, Ali Motamedzadegan, Mahmoudreza Ovissipour, Food and Bioprocess Technology Marine BiotechnologyEngineeringBiochemistryLactic Acid BacteriaBacteriology	2009	127
The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels Saeed Mirarab Razi, Ali Motamedzadegan, Seyed‐Ahmad Shahidi, Food Hydrocolloids Food ChemistryBiopolymer GelPhysicochemical PropertiesBasil Seed GumFood Engineering	2018	121
Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares) Mahmoudreza Ovissipour, Abdolmohammad Abedian Kenari, Ali Motamedzadegan, Food and Bioprocess Technology EngineeringBiotransformationBiochemistryEnzyme CatalysisAquaculture	2010	112
Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss) Hoda Shahiri Tabarestani, Yahya Maghsoudlou, Ali Motamedzadegan, Bioresource Technology Food ChemistryRainbow TroutFish SkinFood AnalysisFood Biophysics	2010	98
Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE Nasrollah Ahmadifard, Julio H. Córdova‐Murueta, Abdolmohammad Abedian Kenari, Journal of Food Science and Technology EngineeringBiochemistryNatural SciencesBiochemical EngineeringBiotechnology	2015	76
Chemical and Biochemical Hydrolysis of Persian Sturgeon (Acipenser persicus) Visceral Protein Mahmoudreza Ovissipour, Reza Safari, Ali Motamedzadegan, Food and Bioprocess Technology Biochemical HydrolysisBiochemistryAquacultureBioanalysisPersian Sturgeon	2009	75
Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.) Amir Ahmadi, Seyed‐Ahmad Shahidi, Reza Safari, Food and Chemical Toxicology BotanyAntibacterial PropertiesCrop ProtectionExtracted ChlorophyllMicrobiology	2022	51

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