Faculty profile

Mohammed Aider

ResearcherSols et Génie agroalimentaireUniversité Laval

This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a Université Laval directory, so their courses may be missing. Find their university profile.

Mohammed Aider

Researcher

Sols et Génie agroalimentaire

Engineering

Université Laval

Quebec City, Quebec, Canada

Supervision signals

Has led research grants, which requires an independent research appointment. Ask their department whether they supervise graduate students.
8 publications in the last five years, latest in 2025.
Senior (last) author on 6 recent papers, a sign of leading a research group.
Principal investigator on 9 research grants (9 NSERC), most recently in 2021.

These signals come from public records, including CIHR, NSERC and SSHRC funding decisions. Ask the professor or the graduate program whether they are taking new students.

Academic metrics

Publications

Collaborators

Grants

Publications by year

Counts cover the publications linked to this profile. Citations and the h-index appear when the source records them.

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Signals and details

Research

Aliments fonctionnels Antioxydant Avancement des connaissances Bactéries probiotiques Électro-activation en solution Isomérisation électro-catalytique Lactose ent lactulose Lactosérum et perméat de lactosérum

Latest papers

Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.
Foods (Basel, Switzerland) · 2025
Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.
Foods (Basel, Switzerland) · 2024
Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356.
Heliyon · 2023 · senior author

All 17 publications

Latest funding

Conception d'un système éco-efficient pour le salage de fromage par micro-injection de saumure
NSERC · 2021 · Principal investigator
$25,000
Prébiotiques de nouvelle génération par électro-activation en solution du lactosérum et de son perméat
NSERC · 2019 · Principal investigator
$240,000
Production de muffins et biscuits hautement protéinés par ajout de protéines végétales de haute valeur nutritionnelle et techno-fonctionnelle
NSERC · 2018 · Principal investigator
$25,000

All 10 grants and awards

17 publications.

Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.

Djenane D, Metahri MS, Aider M, Ariño A, López Aznar N

Foods (Basel, Switzerland)2025

DOI: 10.3390/foods14234093 PMID: 41376030

Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.

Djenane D, Khaled BM, Ben Miri Y, Metahri MS, Montañés L, Aider M, Ariño A

Foods (Basel, Switzerland)2024

DOI: 10.3390/foods14010059 PMID: 39796348

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356.

Aider-Kaci FA, Aidarbekova S, Aider M

Heliyon2023Senior author

DOI: 10.1016/j.heliyon.2023.e13154 PMID: 36747942

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.

Rezaee M, Aider M

Meat science2023Senior author

DOI: 10.1016/j.meatsci.2023.109283 PMID: 37473714

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives.

Djenane D, Aider M

F1000Research2022Senior author

DOI: 10.12688/f1000research.125246.3 PMID: 38798303

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice.

Duqueyroix A, Ait Aider-Kaci F, Aider M

ACS omega2022Senior author

DOI: 10.1021/acsomega.2c05671 PMID: 36440144

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey.

Momen S, Alavi F, Aider M

Food chemistry2022Senior author

DOI: 10.1016/j.foodchem.2021.131428 PMID: 34710696

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells.

Cayemitte PE, Gerliani N, Raymond P, Aider M

ACS omega2022Senior author

DOI: 10.1021/acsomega.1c06124 PMID: 35128265

Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon.

Cayemitte PE, Gerliani N, Raymond P, Aider M

International journal of food microbiology2021Senior author

DOI: 10.1016/j.ijfoodmicro.2021.109285 PMID: 34144838

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates.

Aider M

JDS communications2021First author

DOI: 10.3168/jdsc.2020-0073 PMID: 36338378

Conception d'un système éco-efficient pour le salage de fromage par micro-injection de saumure

Principal investigatorNSERC2021Alliance Grants

Principal investigators: Aider, Mohammed

$25,000

Prébiotiques de nouvelle génération par électro-activation en solution du lactosérum et de son perméat

Principal investigatorNSERC2019Discovery Grants Program - Individual

Principal investigators: Aider, Mohammed

Keywords: Aliments fonctionnels; Antioxydant; Avancement des connaissances; Bactéries probiotiques; Électro-activation en solution; Isomérisation électro-catalytique; Lactose ent lactulose; Lactosérum et perméat de lactosérum; Peptides bioactifs; Prébiotique

$240,000

Production de muffins et biscuits hautement protéinés par ajout de protéines végétales de haute valeur nutritionnelle et techno-fonctionnelle

Principal investigatorNSERC2018Engage Grants Program

Principal investigators: Aider, Mohammed

$25,000

Utilisation de saumure électro-activée de lactate de calcium pour réduire la détérioration de la Mozzarella fraîche et prolonger sa durée de vie

Principal investigatorNSERC2017Engage Grants Program

Principal investigators: Aider, Mohammed

$25,000

Utilisation d'une matrice végétale protéino-glucidique électro-activée pour l'encapsulation et la libération délayée d'ingrédients actifs

Principal investigatorNSERC2016Engage Grants Program

Principal investigators: Aider, Mohammed

$25,000

Utilisation de la diffusion de la lumière pour le suivi de la structuration des systèmes alimentaires

Co-investigatorNSERC2014Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Turgeon, Sylvie

$101,899

Développement d'une technologie de stérilisation par combinaison de l'électro-activation et de traitement thermique et son application à l'emballage de jus de betterave rouge

Principal investigatorNSERC2013Engage Grants Program

Principal investigators: Aider, Mohammed

$25,000

Production d'un concentré de jus de pomme par cryoconcentration dans le but de produire du cidre de glace de haute valeur nutritionnelle et organoleptique

Principal investigatorNSERC2012Engage Grants Program

Principal investigators: Aider, Mohammed

$24,675

Rencontre entreprises-chercheur en vue d'établir de nouveaux liens de collaborations scientifiques pour résoudre des problèmes propres à ces entreprises

Principal investigatorNSERC2012Interaction Grants Program

Principal investigators: Aider, Mohammed

$1,170

Comprendre la cryoconcentration en bloc combinée à l'opération en cascade et développer de nouveaux produits

Principal investigatorNSERC2012Discovery Grants Program - Individual

Principal investigators: Aider, Mohammed

$180,000

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

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