Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storageBehrooz Alizadeh Behbahani, Seyed Ali Mortazavi, Fakhri Shahidi et al.|International Journal of Biological Macromolecules|2016Cited by 187
Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oilBehrooz Alizadeh Behbahani, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi et al.|Journal of Food Measurement & Characterization|2017Cited by 156
Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspectsBehrooz Alizadeh Behbahani, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi et al.|Carbohydrate Polymers|2016Cited by 134
Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oilBehrooz Alizadeh Behbahani, Farideh Tabatabaei Yazdi, Fakhri Shahidi et al.|Microbial Pathogenesis|2017Cited by 81
Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented FoodAlireza Vasiee, Hamid Noorbakhsh, Behrooz Alizadeh Behbahani et al.|Probiotics and Antimicrobial Proteins|2017Cited by 71