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)
Food Biotechnology
Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Volume 20, Issue 1 , March and April 2024, , Pages 1-18


  IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...  Read More

Food Biotechnology
Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study

Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani

Volume 19, Issue 4 , September and October 2023, , Pages 415-425


  IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, ...  Read More

Food Technology
The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch

Fatemeh Shokrollahi; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; Farshad Sohbatzadeh

Volume 19, Issue 2 , July and August 2023, , Pages 217-229


  IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum ...  Read More

Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mahmoud Habibian; Arash Koocheki

Volume 18, Issue 2 , May and June 2022, , Pages 330-342


  [1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness ...  Read More

Food Biotechnology
Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro”

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Hashemi

Volume 17, Issue 3 , July and August 2021, , Pages 17-24


  Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial ...  Read More

Food Biotechnology
Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Norouzi

Volume 17, Issue 3 , July and August 2021, , Pages 63-72


  In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage ...  Read More

Effect of formulation and extrusion technique on technological properties of snack containing jujube flour

Elnaz Milani; Fakhri Shahidi; Elham Ansarifar; Mohammad KalilianMovahed; Farideh Salehipour

Volume 17, Issue 1 , March and April 2021, , Pages 1-11


  Introduction: Extruded snacks were among the most commercially successful extruded foods. Extrusion cooking is the process extensively used for the production of snacks which are mainly produced from cereal flour or starches.  Extruded snacks are normally high in calories and fat with low content ...  Read More

Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori

Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi

Volume 17, Issue 1 , March and April 2021, , Pages 133-142


  Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, ...  Read More

Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage

Behrooz Alizadeh Behbahani; Fakhri Shahidi

Volume 16, Issue 4 , September and October 2020, , Pages 383-394


  Introduction: Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable ...  Read More

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

Volume 16, Issue 1 , March and April 2020, , Pages 117-129


  Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...  Read More

Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis

Mohammad Ebrahim Goharjoo; Mohammad Reza Edalatian Dovom; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Mohammad Javad Varidi

Volume 15, Issue 2 , May and June 2019, , Pages 323-339


  Introduction: Carrot products such as carrot juice and fermented carrot products possess high nutritional value and they are considered as a major source of β-carotene. Carotenoids because of containing conjugated double bonds, have antioxidant properties and provide the natural yellow, orange and red ...  Read More

Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying

Farnaz Hassanzadeh Rad; Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, , Pages 601-616


  Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend ...  Read More

Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl

Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian

Volume 13, Issue 4 , September and October 2017, , Pages 553-565


  Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...  Read More

Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi

Volume 13, Issue 2 , May and June 2017, , Pages 393-404


  Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of ...  Read More

Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille

Shadi Basiri; Fakhri Shahidi

Volume 13, Issue 1 , March and April 2017, , Pages 1-13


  Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the ...  Read More

Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli

Behrooz Alizadeh Behbahani; Ali Alghooneh; Farideh Tabatabaei Yazdi; Fakhri Shahidi; Mohebbat Mohebbi

Volume 12, Issue 2 , May and June 2016, , Pages 201-213


  Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or ...  Read More

Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 12, Issue 1 , March and April 2016, , Pages 21-33


  Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...  Read More

Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods

Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi

Volume 11, Issue 6 , January and February 2016, , Pages 729-737


  As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha ...  Read More

Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties

Akram Arianfar; Fakhri Shahidi; Rassoul Kadkhodaee; Mehdi Varidi

Volume 11, Issue 4 , September and October 2015, , Pages 285-295


  Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds ...  Read More

Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions

Fakhri Shahidi; Alireza Sadeghi; Belal Sadeghi

Volume 11, Issue 4 , September and October 2015, , Pages 296-308


  Introduction: Sourdough has been used since ancient times and sourdough fermentation has been studied for its effect on the sensory, structural, nutritional and shelf life properties of bread. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to ...  Read More

Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation

Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi

Volume 11, Issue 3 , July and August 2015, , Pages 236-246


  Ohmic-assisted hydrodistillation (OAHD) is an advanced hydrodistillation (HD) technique utilizing ohmic heating process and could be considered as a novel method for the extraction of essential oils. Long extraction time is one of the major problems with traditional methods. OAHD of essential oils from ...  Read More

Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma)

Mohammad Farhadi Chitgar; Mohammad Javad Varidi; Mehdi Varidi; Fakhri Shahidi

Volume 11, Issue 2 , May and June 2015, , Pages 107-115


  Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. ...  Read More

The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 11, Issue 2 , May and June 2015, , Pages 152-160


  Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...  Read More

Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties

Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad

Volume 11, Issue 1 , March and April 2015, , Pages 13-21


  Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...  Read More

Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili

Volume 10, Issue 3 , October 2014


  Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex ...  Read More