Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari

Volume 15, Issue 6 , January and February 2020, , Pages 89-101


  Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type ...  Read More

Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes

Mahsa Alikhani Faradonbeh; Reza Esmaeilzadeh kenari; Maryam Ghaderi

Volume 15, Issue 1 , March and April 2019, , Pages 223-233


  Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with ...  Read More

Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity

Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 17-28


  The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...  Read More

The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

Mahdi Hosseini Bahri; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 41-51


  In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) ...  Read More

Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari

Volume 13, Issue 6 , January and February 2018, , Pages 117-130


  Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize ...  Read More

Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 13, Issue 4 , September and October 2017, , Pages 503-516


  Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...  Read More

The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit

Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari

Volume 13, Issue 4 , September and October 2017, , Pages 517-527


  Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from ...  Read More

Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran

Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari

Volume 13, Issue 2 , May and June 2017, , Pages 273-281


  Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors ...  Read More

Oxidative stability of Purified Common Kilka (Clupeonella cultiventris caspia) triacylglycerols as affected by the Bene kernel and hull oils and their Unsaponifiable matters

Samaneh Pazhouhanmehr; Reza Farhoosh; Reza Esmaeilzadeh kenari; Ali Sharif

Volume 12, Issue 2 , May and June 2016, , Pages 239-249


  Introduction: Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazli et al., 2009, Connor, 2000]. Due to high level ...  Read More

The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 11, Issue 6 , January and February 2016, , Pages 758-769


  Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds ...  Read More

Antioxidant Effect of Pimppinella affinis Ledeb Plant Methanolic Extract on Stability of Canola Oil during Storage Condition

Esmaeil Atayesalehi; Seyedeh Tahereh Nasiri Takami; Reza Esmaeilzadeh kenari

Volume 10, Issue 2 , July 2014


  Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and ...  Read More

Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi

Sepideh Haghighat Kharazi; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 9, Issue 4 , January 2014


  The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty ...  Read More

Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran

Javad Tavakoli; Mohammad Hossein Hadad Khodaparast; Reza Esmaeilzadeh kenari; Mahmoud Aminlari; Ali Sharif

Volume 9, Issue 1 , April 2013


  In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung ...  Read More

Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition

Reza Esmaeilzadeh kenari; Seyedeh Zahra Mehdipoor

Volume 8, Issue 2 , July 2012


  The Oxidation of lipids change organoleptical properties, Nutritional value and shelf life of oils, and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants, (BHA, BHT, TBHQ, GallatEster).synthetic antioxidants, ...  Read More