Production of functional low-sugar muffin containing maltodextrin and ghavoot

JOURNAL ARTICLE published 1 March 2022 in Food Science and Technology

Authors: Nafiseh Zolfaghari | Esmaeil Ataye salehi | Zahra Sheikholeslami | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran | - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum)

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Mostafa Rahmati-Joneidabad | Behrooz Alizadeh behbahani | Mohammad Noshad | Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Associate Professor, Department of Food Science and Technology, Faculty of AnimalAssistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Sumac in Food Industry: A Changing Outlook for Consumer and Producer

JOURNAL ARTICLE published 30 June 2020 in Journal of Food Technology & Nutrition Sciences

Authors: Aziz Homayouni Rad | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Mahsa Khaleghi | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces

JOURNAL ARTICLE published 1 June 2021 in Food Science and Technology

Authors: Masoomeh Ayatollahzadeh Shirazi | Sara Movahhed | Alireza Shahab lavasani | Hossein Ahmadi Chenarbon | Peyman Rajaei | Ph.D student, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. | Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. | Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. | Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. | Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.

Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs)

JOURNAL ARTICLE published 1 July 2021 in Food Science and Technology

Authors: Elham Alehosseini | Seid Mahdi Jafari | Hoda Shahiri Tabarestani | Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Assistant Professor, Department of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process

JOURNAL ARTICLE published 1 August 2021 in Food Science and Technology

Authors: Narjes Aghajani | Amir Daraei Garmakhany | Omid hedayati Dezfouli | Assistant Prof. Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamadan, Iran. | Assistant Prof. Department of Food Science and Technology, Toyserkan Faculty of Engineering and natural resources, Bu-Ali Sina University, Hamadan, Iran. | Graduated student, Department of Food Science and Technology, Toyserkan Faculty of Engineering and natural resources, Bu-Ali Sina University, Hamadan, Iran.

Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Fatemeh mirhaj | Homa Baghaei | Ahmad Heydarieh | sepideh ashhad | Semnan University of medical Science, Semnan, Iran. | Assistant Professor of Food Science and technology, Islamic Azad University, Damghan Branch, Damghan, Iran. | Assistant Professor of Food Science and technology, Islamic Azad University, Damghan Branch, | Semnan University of Medical Science, Semnan, Iran.

The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: Shohreh Tatari | Fakhri Shahidi | Mohammad Javad Varidi | Elnaz Milani | Mohebat Mohebbi | Ph.D. Student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran | Profesor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran | Assistant Professor, Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Khorasan Razavi, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Khorasan Razavi, Iran

Determination of mechanical properties of sugar beet under quasi-static loading

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Bijan Khorshidpour | masoud honarvar | Hossein Ahmadi Chenarbon | Ph.D student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Associated Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.

Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

JOURNAL ARTICLE published 1 February 2017 in Nutrition and Food Sciences Research

Authors: Mojtaba Jafari | Amir M. Mortazavian | Hedayat Hosseini | Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Islamic Azad University, Qazvin Branch, Qazvin, Iran | Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food Science and Technology, Faculty of Nutrition Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Evaluation of the antimicrobial effect of Carum copticum essential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study

JOURNAL ARTICLE published 1 April 2021 in Food Science and Technology

Authors: Behrooz Alizadeh behbahani | Fakhri Shahidi | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Research Article: Controlling the microbial growth in Rainbow trout (Oncorhynchus mykiss) by polylactic acid-based packaging containing Lippia citriodora nanoemulsion

JOURNAL ARTICLE published 1 August 2022 in Sustainable Aquaculture and Health Management Journal

Authors: M Hojatoleslami | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | H Ahari | K Larijani | A Sharifan | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

JOURNAL ARTICLE published 1 January 2018 in Nutrition and Food Sciences Research

Authors: Mehrnaz Tabibian | Malihe Sadeghi | Javad Mohtadinia | Mina Babashahi | Maryam Mirlohi | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Students’ Research Committee, Faculty of Nutrition Sciences& Food Technology, Shahid Beheshti University if medical Sciences, Tehran, Iran | Department of Food Sciences and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran

Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese

JOURNAL ARTICLE published 1 January 2022 in Food Science and Technology

Authors: Atiyeh Habibi | Alireza Shahab Lavasani | Amir mohammad Mortazavian | Seyyed Ebrahim Hosseini | Hamed Zarei | Ph.D student, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. | Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. | Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Department of Physiology, Tehran Medical Science, Islamic Azad University, Tehran, Iran.

Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An “in vitro” study

JOURNAL ARTICLE published 1 November 2021 in Food Science and Technology

Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | 1Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | 1Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods

JOURNAL ARTICLE published 1 March 2021 in Food Science and Technology

Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake

JOURNAL ARTICLE published 1 November 2020 in Food Science and Technology

Authors: Soodeh Zolfaghari | Mehdi Davoodi | Seyed Ali Mortazavi | Ahmad Pedram neia | Fariba Naghipour | Ph.D. Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Associate Prof. of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran. | Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) Karaj, Iran

The Effect of Vitex Agnuse Castus Fruits Powder on Oviduct Markers Gene Expression of Laying Hens

JOURNAL ARTICLE published 1 December 2022 in Research on Animal Production

Authors: Seyed Taghva Mosavi | Mohammad Taghi Beigi Nassiri | Hedayetollah Rooshanfekr Roshanfekr | Mahmood Nazari | Mohammad Reza Ghorbani ghorbani | Faculty of Animal Science and Food Technology, Agricultural sciences and Natural Resources University of Khuzestan, Iran | Department of Animal Science, Faculty of Animal science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Animal Science, Faculty of Animal science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Animal Science, Faculty of Animal science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Animal Science, Faculty of Animal science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran