Research papers

Journals

1. Rajabi, H., S. M. Jafari, J. Feizi, M. Ghorbani and S. A. Mohajeri (2021). “Surface-decorated graphene oxide sheets with nanoparticles of chitosan-Arabic gum for the separation of bioactive compounds: A case study for adsorption of crocin from saffron extract.” International Journal of Biological Macromolecules 186: 1-12.
 
2. Kord Heydari, M., E. Assadpour, S. M. Jafari and H. Javadian (2021). “Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters.” Food Chemistry 356: 129731.
 
3. Alehosseini, E., S. M. Jafari and H. Shahiri Tabarestani (2021). “Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles.” Food Chemistry 354: 129591.
 
4. Taheri, A., M. Kashaninejad, A. M. Tamaddon and S. M. Jafari (2021). “Comparison of binary cress seed mucilage (CSM)/β-lactoglobulin (BLG) and ternary CSG-BLG-Ca (calcium) complexes as emulsifiers: Interfacial behavior and freeze-thawing stability.” Carbohydrate Polymers 266: 118148.
 
5. Arab-Bafrani, Z., E. Zabihi, S. M. Jafari, A. Khoshbin-Khoshnazar, E. Mousavi, M. Khalili and A. Babaei (2021). “Enhanced radiotherapy efficacy of breast cancer multi cellular tumor spheroids through in-situ fabricated chitosan-zinc oxide bio-nanocomposites as radio-sensitizing agents.” International Journal of Pharmaceutics 605: 120828.
 
6. Rehman, A., Q. Tong, S. M. Jafari, S. A. Korma, I. M. Khan, A. Mohsin, M. F. Manzoor, W. Ashraf, B. S. Mushtaq, S. Zainab and I. Cacciotti (2021). “Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials.” International Journal of Biological Macromolecules 186: 820-828.
 
7. Jafari, S. M. V. Ghanbari, D. Dehnad and M. Ganje (2021). Improving the storage stability of tomato paste by the addition of encapsulated olive leaf phenolics and experimental growth modeling of A. flavus.” International Journal of Food Microbiology 338: 109018.
 
8. Razavi, S. E. and S. M. Jafari (2021). “Effect of corm age on the antioxidant, bactericidal and fungicidal activities of saffron (Crocus sativus L.) stigmas.” Food Control 130: 108358.
 
9. Ghorbani, Z., N. Zamindar, S. Baghersad, S. Paidari, S. M. Jafari and L. Khazdooz (2021). “Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites.” Journal of Food Measurement and Characterization 15(4): 3770-3781.
 
10. Seyedabadi, M. M., H. Rostami, S. M. Jafari and M. Fathi (2021). “Development and characterization of chitosan-coated nanoliposomes for encapsulation of caffeine.” Food Bioscience 40: 100857.
 
11. Ghalegi Ghalenoe, M., D. Dehnad and S. M. Jafari (2021). “Physicochemical and nutritional properties of pomegranate juice powder produced by spray drying.” Drying Technology 39(12): 1941-1949.
 
12. Shehzad, Q., A. Rehman, S. M. Jafari, M. Zuo, M. A. Khan, A. Ali, S. Khan, A. Karim, M. Usman, A. Hussain and W. Xia (2021). “Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol.” Colloids and Surfaces B: Biointerfaces 199: 111481.
 
13. Soleimanifar, M., S. M. Jafari, E. Assadpour and A. Mirarab (2021). Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability.” Journal of Food Engineering 307: 110644.
 
14. Hoseyni, S. Z., Jafari, S.M., Shahiri Tabarestani, H., Ghorbani, M., Assadpour, E. and Sabaghi, M. (2021). “Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media.” Food Hydrocolloids 112: 106366.
 
15. Bagheri, M., Jafari, S.M. and Eikani, M.H. (2021). “Ultrasonic-assisted production of zero-valent iron-decorated graphene oxide/activated carbon nanocomposites: Chemical transformation and structural evolution.” Materials Science and Engineering: C 118: 111362.
 
16. Taheri, A., Kashaninejad, M., Tamaddon, A.M. and Jafari, S.M. (2021). “Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release.” Carbohydrate Polymers: 256: 117420.
 
17. Shabaani, M., Rahaiee, S., Zare, M. and Jafari, S.M. (2020). “Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties.” LWT 134: 110133.
 
18. Sarabandi, K. and Jafari, S.M. (2020). “Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features.” Journal of Food Engineering 286: 110131.
 
19. Rajabi, H., Jafari, S.M., Feizy, J., Ghorbani, M. and Mohajeri, S.A. (2020). “Preparation and characterization of 3D graphene oxide nanostructures embedded with nanocomplexes of chitosan- gum Arabic biopolymers.” International Journal of Biological Macromolecules 162: 163-174.
 
20. Rahbari, M., Hamdami, N., Mirzaei, H. and Jafari, S.M. (2020). “Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field.” Journal of Food Process Engineering 43(11): e13543.
 
21. Poozesh, S., Jafari, S.M. and Akafuah, N.K. (2020). “Interrogation of a new inline multi-bin cyclone for sorting of produced powders of a lab-scale spray dryer.” Powder Technology 373: 590-598.
 
22. Gharanjig, H., Gharanjig, K., Farzi, G., Hosseinnezhad, M. and Jafari, S.M. (2020). “Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins.” International Journal of Biological Macromolecules 164: 3349-3360.
 
23. Hosseini, H., Yaghoubi Hamgini, E., Jafari, S.M. and Bolourian, S. (2020). “Improving the oxidative stability of sunflower seed kernels by edible biopolymeric coatings loaded with rosemary extract.” Journal of Stored Products Research 89: 101729.
 
24. Hadavi, R., Jafari, S.M. and Katouzian, I. (2020). “Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization.” International Journal of Biological Macromolecules 164: 4046-4053.
 
25. Aghajanzadeh, S., Ganjeh, M., Jafari, S.M., Kashaninejad, M. and Ziaiifar, A.M. (2020). “Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks.” Journal of Food and Bioprocess Engineering 3(2): 95-100.
 
26. Shafiei, G., Ghorbani, M., Hosseini, H., Sadeghi Mahoonak, A., Maghsoudlou, Y., and Jafari, S.M. (2020). “Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing.” Journal of Food Science and Technology 57(7): 2433-2442.
 
27. Hoseyni, S.Z., Jafari, S.M., Shahiri Tabarestani, H., Ghorbani, M., Assadpour, E., and Sabaghi, M. (2020). “Production and characterization of catechinloaded electrospun nanofibers from Azivash gum- polyvinyl alcohol.” Carbohydrate Polymers 235: 115979.
 
28. Gharanjig, H., Gharanjig, K., Hosseinnezhad, M., and Jafari, S.M. (2020). “Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin.” International Journal of Biological Macromolecules 148: 31-40.
 
29. Feng, J., Wang, R., Chen, Z., Zhang, S., Yuan, S., Cao, H., Jafari, S. M., and Yang, W. (2020). “Formulation optimization of D-limonene-loaded nanoemulsions as a natural and efficient biopesticide.” Colloids and Surfaces A: Physicochemical and Engineering Aspects 596: 124746.
 
30. Katouzian, I., Jafari, S. M., Maghsoudlou, Y., Karami, L., and Eikani, M. H. (2020). “Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein.” Food Hydrocolloids 105: 105859.
 
31. Rehman, A., Jafari, S.M., Tong, Q., Karim, A., Mahdi, A.A., Iqbal, M.W., Aadil, R.M., Ali, A., and Manzoor, M.F. (2020). “Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch.” International Journal of Biological Macromolecules 153: 697-707.
 
32. Hadidi, M., Pouramin, S., Adinepour, F., Haghani, S., and Jafari, S.M. (2020). “Chitosan nanoparticles loaded with clove essential oil: Characterization,
antioxidant and antibacterial activities.” Carbohydrate Polymers
236
: 116075.
 
33. Joz Majidi, H., Mirzaee, A., Jafari, S. M., Amiri, M., Shahrousvand, M. and Babaei, A. (2020). “Fabrication and characterization of graphene oxide-chitosanzinc oxide ternary nano-hybrids for the corrosion inhibition of mild steel.” International Journal of Biological Macromolecules 148: 1190-1200.
 
34. Sarfarazi, M., Jafari, S. M., Rajabzadeh, G. and Galanakis, C. M. (2020). “Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.).” Industrial Crops and Products 145: 111978.
 
35. Shavandi, M., Kashaninejad, M., Sadeghi, A., Jafari, S. M. and Hasani, M. (2020). “Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models.” Journal of Food Safety 40(1): e12730.
 
36. Soleimanifar, M., Jafari, S. M. and Assadpour, E. (2020). “Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization.” Food Hydrocolloids 101: 105572.
 
37. Sarabandi, K. and Jafari, S. M. (2020). “Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying.” Food Chemistry 310: 125951.
 
38. Moghbeli, S., Jafari, S. M., Maghsoudlou, Y. and Dehnad, D. (2020). “A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes.” Powder Technology 359: 85-93.
 
39. Ardabilchi Marand, M., Amjadi, S., Ardabilchi Marand, M., Roufegarinejad, L. and Jafari, S. M. (2020). “Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties.” Powder Technology 359: 76-84.
 
40. Rezaei Erami, S., Raftani Amiri, Z. and Jafari, S. M. (2019). “Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds.” LWT 116: 108581.
 
41. Saffar Taluri, S., Jafari, S. M. and Bahrami, A. (2019). “Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals.” Scientific Reports 9(1): 19688.
 
42. Yousefdoost, S., Samadi, F., Jafari, S. M., Ramezanpour, S. S., Hassani, S. and Ganji, F. (2019). “Application of nanoencapsulated silymarin to improve its antioxidant and hepatoprotective activities against carbon tetrachloride-induced oxidative stress in broiler chickens.” Livestock Science 228: 177-186.
 
43. Farajzadeh Alan, D., Naeli, M. H., Naderi, M., Jafari S. M. and Tavakoli, H. R. (2019). “Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil.” Food Science & Nutrition 7(11): 3722-3730.
 
44. Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour S. and Shams Shargh M. (2019). “Production of Omega-3-Enriched Meat through Feeding Broilers with Ultrasonicated Flaxseed Oil Nanoemulsions: Performance, Serum Composition, Physicochemical Properties and Oxidative Stability.” Iranian Journal of Applied Animal Science 9(3): 487-496.
 
45. Jafari, S. M., Masoudi, S. and Bahrami, A. (2019). “A Taguchi approach production of spray-dried whey powder enriched with nanoencapsulated vitamin D3.” Drying Technology 37(16): 2059-2071.
 
46. Bagheri, M., Jafari, S. M. and Eikani, M. H. (2019). “Development of ternary nanoadsorbent composites of graphene oxide, activated carbon, and zero-valent iron nanoparticles for food applications.” Food Science & Nutrition: 7(9): 2827-2835.
 
47. Ganje, M., Jafari, S. M., Tamadon, A. M., Niakosari, M. and Maghsoudlou, Y. (2019). “Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics.” Food Hydrocolloids 95: 186-194.
 
48. Jafari, S. M., Vakili, S. and Dehnad, D. (2019). “Production of a Functional Yogurt Powder Fortified with Nanoliposomal Vitamin D Through Spray Drying.” Food and Bioprocess Technology 12(7): 1220-1231.
 
49. Joz Majidi, H., Babaei, A., Arab Bafrani, Z., Shahrampour, D., Zabihi, E. and Jafari, S. M. (2019). “Investigating the best strategy to diminish the toxicity and enhance the antibacterial activity of graphene oxide by chitosan addition.” Carbohydrate Polymers 225: 115220.
 
50. Sarabandi, K., Jafari, S. M., Mahoonak, A. S. and Mohammadi, A. (2019). “Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source.” International Journal of Biological Macromolecules 140: 59-68.
 
51. Rajabi, H., Jafari, S. M., Rajabzadeh, G., Sarfarazi, M. and Sedaghati, S. (2019). “Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components.” Colloids and Surfaces A: Physicochemical and Engineering Aspects 578: 123644.
 
52. Rezaei, A., Varshosaz, J., Fesharaki, M., Farhang, A. and Jafari, S. M. (2019). “Improving the solubility and in vitro cytotoxicity (anticancer activity) of ferulic acid by loading it into cyclodextrin nanosponges.” International journal of nanomedicine 14: 4589-4599.
 
53. Jamalabadi, M., Saremnezhad, S., Bahrami, A. and Jafari, S. M. (2019). “The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch.” Food Science & Nutrition 7(7): 2427-2435.
 
54. Hemmati, F., Jafari, S. M. and Taheri, R. A. (2019). “Optimization of homogenization-sonication technique for the production of cellulose nanocrystals from cotton linter.” International Journal of Biological Macromolecules 137: 374-381.
 
55. Sarfarazi, M., Jafari, S. M., Rajabzadeh, G. and Feizi, J. (2019). “Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water.” LWT 114: 108428.
 
56. Jafari, S. M., Mahdavee Khazaei, K. and Assadpour, E. (2019). “Production of a natural color through microwave-assisted extraction of saffron tepal’s anthocyanins.” Food Science & Nutrition 7(4): 1438-1445.
 
57. Sarabandi, K., Jafari, S. M., Mohammadi, M., Akbarbaglu, Z., Pezeshki, A. and Khakbaz Heshmati, M. (2019). “Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization.” Food Hydrocolloids 96: 442-450.
 
58. Falsafi, S. R., Maghsoudlou, Y., Aalami, M., Jafari, S. M. and Raeisi, M. (2019). “Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in-vitro and in-vivo digestibilities.” Ultrasonics Sonochemistry 53: 110-119.
 
59. Yousefdoost, S., Samadi, F., Jafari, S. M., Ramezanpour, S. S., Ganji, F. and Hassani, S. (2019). “Evaluation of Nano and Microcapsules of Silymarin in Simulated Gastrointestinal Conditions for Animal Target Delivery.” Iranian Journal of Applied Animal Science 9(2): 247-255.
 
60. Tavakoli, H. R., Naderi, M., Jafari S. M., and Naeli, M. H. (2019). “Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market.” Food Science & Nutrition 7(4): 1455-1465.
 
61. Akbarbaglu, Z., Jafari, S. M., Sarabandi, K., Mohammadi, M., Khakbaz Heshmati, M. and Pezeshki, A. (2019). “Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates.” Colloids and Surfaces B: Biointerfaces 178: 421-429.
 
62. Gharehbeglou, P., Jafari, S. M., Hamishekar, H., Homayouni, A. and Mirzaei, H. (2019). “Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems.” Journal of Food Engineering 245: 139-148.
 
63. Gharehbeglou, P., Jafari, S. M., Homayouni, A., Hamishekar, H. and Mirzaei, H. (2019). “Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate.” Food Hydrocolloids 89: 44-55.
 
64. Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour S. and Shams-Shargh, M. (2019). “Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication.” Journal of Functional Foods 57: 373-381.
 
65. Hosseini, H., Ghorbani, M., Jafari, S. M. and Sadeghi Mahoonak, A. (2019). “Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability.” Journal of Food Science and Technology 56(1): 59-70.
 
 
66. Sarabandi, K., Mahoonak, A. S., Hamishehkar, H., Ghorbani, M. and Jafari, S. M. (2019). “Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization.” Journal of Food Engineering 251: 19-28.
 
67. Aghaei, Z., Jafari S. M. and Dehnad, D. (2019). “Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder.” Plant Foods for Human Nutrition 74(2): 171-178.
 
68. Soleimanifar, M., Niazmand, R. and Jafari, S. M. (2019). “Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract.” Journal of Food Measurement and Characterization 13(1): 383-389.
 
69. Vahedikia, N., Garavand, F., Tajeddin, B., Cacciotti, I., Jafari, S. M., Omidi, T. and Zahedi, Z. (2019). “Biodegradable zein film composites reinforced with chitosan nanoparticles and cinnamon essential oil: Physical, mechanical, structural and antimicrobial attributes.” Colloids and Surfaces B: Biointerfaces 177: 25-32.
 
70. Moghbeli, S., Jafari, S. M., Maghsoudlou, Y. and Dehnad, D. (2019). “Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying.” Journal of Food Engineering 242: 124-132.
 
71. Mokhtari, S., Jafari, S. M. and Khomeiri, M. (2019). “Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage.” Food Science and Technology International 25(2): 120-129.
 
72. Esfahani, R., Jafari, S. M., Jafarpour, A. and Dehnad, D. (2019). “Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation.” Food Hydrocolloids 90: 291-298.
 
73. Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour, S. and Shams Shargh, M. (2019). “Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.” Ultrasonics Sonochemistry 50: 208-217.
 
74. Aghaei, Z., Jafari, S. M., Dehnad, D., Ghorbani, M. and Hemmati, K. (2018). “Refractance-window as an innovative approach for the drying of saffron petals and stigma.” Journal of Food Process Engineering 41(7): e12863.
 
75. Bakhshabadi, H., Mirzaei, H., Ghodsvali, A., Jafari, S. M. and Ziaiifar, A. M. (2018). “The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed.” Food Science & Nutrition 6(1): 111-118.
 
76. Hemmati, F., Jafari, S. M., Kashaninejad, M. and Barani Motlagh, M. (2018). “Synthesis and characterization of cellulose nanocrystals derived from walnut shell agricultural residues.” International Journal of Biological Macromolecules 120: 1216-1224.
 
77. Tavakoli, H., Hosseini, O., Jafari, S. M. and Katouzian, I. (2018). “Evaluation of physicochemical and antioxidant properties of yogurt enriched by olive leaf phenolics within nanoliposomes.” Journal of Agricultural and Food Chemistry. 66(35): 9231-9240.
 
78. Ganje, M., Jafari, S. M., Farzaneh, V. and Malekjani, M. (2018). “Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology.” Heat and Mass Transfer, 54(12): 3663-3671.
 
79. Sarabandi, K., Sadeghi Mahoonak, A., Hamishekar, H., Ghorbani, M. and Jafari, S. M. (2018). “Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties.” Journal of Food Engineering 237: 86-95.
 
80. Feng, J., Chen, Q., Wu, W., Jafari, S. M. and McClements, D. J. (2018). “Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability.” Environmental Science and Pollution Research 25(22): 21742-21751.
 
81. Rostami, H., Dehnad, D., Jafari, S. M., and Tavakoli, H. R. (2018). “Evaluation of physical, rheological, microbial and organoleptic properties of meat powder produced by refractance-window drying” Drying Technology 36(9): 1076-1085.
 
82. Salimi, A., Maghsoudlou, Y. and Jafari, S.M. (2018). “Effect of emulsion stability and spray drying conditions on physicochemical characteristics of encapsulated powders” Latin American Applied Research 48: 95-100.
 
83. Feng, J., Yang, G., Zhang, S., Liu, Q., Jafari S. M. and McClements D. J. (2018). “Fabrication and characterization of β-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties” Environmental Science and Pollution Research. 25(14): 13525-13535.
 
84. Jafari, S. M., Saramnejad F. and Dehnad D. (2018). Designing and application of a shell and tube heat exchanger for nanofluid thermal processing of liquid food products” Journal of Food Process Engineering 41(3): e12658.
 
85. Hosseini, H., Ghorbani, M., Jafari S. M. and Mahoonak A. S. (2018). “Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia)” LWT 93: 534-541.
 
86. Jabbari, S. S., Jafari, S. M., Dehnad D. and Shahidi S. A. (2018). “Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium” Journal of Food Engineering 230: 1-7.
 
87. Hashemi Tabatabaei, R., Jafari, S. M., Mirzaei, H., Nafchi A. M. and Dehnad D. (2018). “Preparation and characterization of nano-SiO2 reinforced gelatin-kcarrageenan biocomposites” International Journal of Biological Macromolecules 111: 1091-1099.
 
88. Jafari, S. M., Bahrami, I., Dehnad D. and Shahidi S. A. (2018). The influence of nanocellulose coating on saffron quality during storage” Carbohydrate Polymers 181: 536-542.
89. Jafari, S. M., Amanjani, M., Ganjeh, M., Katouzian I. and Sharifi N. (2018). The influence of storage time and temperature on the corrosion and pressure changes within tomato paste cans with different filling rates” Journal of Food Engineering 228: 32-37.
 
90. Jafari, S. M., Ghanbari, V., Dehnad, D., and Ganje, M. (2018). “Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract” Journal of Food Safety 38(1): e12396.
 
91. Ghasemi, S., Jafari, S. M., Assadpour, E., and Khomeiri, M. (2018). “Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes” Food Hydrocolloids 77: 152-162.
 
92. Jalili, F., Jafari, S. M., Emam-Djomeh, Z., Malekjani, N., and Farzaneh, V. (2018). “Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology” Food Analytical Methods 11(2): 598-612.
 
93. Rahbari, M., Hamdami, N., Mirzaei, H., Jafari, S. M., Kashaninejad, M., and Khomeiri, M. (2018). “Effects of high voltage electric field thawing on the characteristics of chicken breast protein” Journal of Food Engineering 216(Supplement C): 98-106.
 
94. Ganjeh, M., Jafari, S. M., Amanjani, M., and Katouzian, I. (2017). “Modeling corrosion trends in tin-free steel and tinplate cans containing tomato paste via adaptive-network-based fuzzy inference system” Journal of Food Process Engineering 40(6): e12580.
 
95. Jafari, S. M., Ganje, M., Dehnad, D., Ghanbari, V., and Hajitabar, J. (2017). Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative” Journal of the Science of Food and Agriculture 97(15): 5216-5222.
 
96. Raei, M., Shahidi, F., Farhoodi, M., Jafari, S. M., and Rafe, A. (2017). “Application of whey protein-pectin nano-complex carriers for loading of lactoferrin” International Journal of Biological Macromolecules 105(Part 1): 281-291.
 
97. Ghasemi, S., Jafari, S. M., Assadpour, E., and Khomeiri, M. (2017). “Production of pectin-whey protein nano-complexes as carriers of orange peel oil” Carbohydrate Polymers 177(Supplement C): 369-377.
 
98. Shamsara, O., Jafari, S. M., and Muhidinov, Z. K. (2017). “Development of double layered emulsion droplets with pectin/β-lactoglobulin complex for bioactive delivery purposes” Journal of Molecular Liquids 243(Supplement C): 144-150.
 
99. Shamsara, O., Jafari, S. M. and Muhidinov, Z. K. (2017). “Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gumpectin complexes.” International Journal of Biological Macromolecules 103(Supplement C): 1285-1293.
 
100. Mokhtari, S., Jafari, S. M., Khomeiri, M., Maghsoudlou, Y. and Ghorbani, M. (2017). “The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics” Food Research International 96: 19-26.
 
101. Jafari, S. M., Saremnejad, F. and Dehnad, D. (2017). Nano-fluid thermal processing of watermelon juice in a shell and tube heat exchanger and evaluating its qualitative properties” Innovative Food Science & Emerging Technologies. 42(Supplement C): 173-179.
 
102. Faridi Esfanjani, A., Jafari, S. M. and Assadpour, E. (2017). “Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets” Food Chemistry 221: 1962-1969.
 
103. Bakhshabadi, H., Mirzaei, H., Ghodsvali, A., Jafari, S. M., Ziaiifar, A. M. and Farzaneh, V. (2017). “The effect of microwave pretreatment on some physicochemical properties and bioactivity of Black cumin seeds’ oil” Industrial Crops and Products 97: 1-9.
 
104. Azizi, D., Jafari, S. M., Mirzaei, H. and Dehnad, D. (2017). “The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices” International Journal of Food Engineering. 13(2): 1-9.
 
105. Jafari, S. M., Ghalegi Ghalenoei, M. and Dehnad, D. (2017). Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder” Powder Technology 311: 59-65.
 
106. Jafari, S. M., Jabari, S. S., Dehnad, D., and Shahidi, S. A. (2017). Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice” Journal of Food Science and Technology 54(3): 679-686.
 
107. Jafari, S. M., Saremnejad, F., Dehnad, D. and Rashidi, A. M. (2017). Evaluation of performance and thermophysical properties of alumina nanofluid as a new heating medium for processing of food products” Journal of Food Process Engineering: 40(5): 1-9.
 
108. Mokhtari, S., Jafari, S. M. and Assadpour, E. (2017). “Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate” Food Chemistry 229: 286-295.
 
109. Mokhtari, S., M. Khomeiri, M., Jafari, S. M., Maghsoudlou, Y. and Ghorbani, M. (2017). “Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall-coated probiotic microcapsules during storage” International Journal of Food Science & Technology 52(4): 1042-1048.
 
110. Mehrnia, M. A., Jafari, S. M., Makhmal-Zadeh, B. S., and Maghsoudlou, Y. (2017). “Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein” Food Hydrocolloids 66: 259-267.
 
111. Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). “Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of
yogurt” Food Chemistry
216:
146-152.
 
112. Assadpour, E., and Jafari, S. M. (2017). “Spray Drying of Folic Acid within Nano-Emulsions; Optimization by Taguchi Approach” Drying Technology 35(9): 1152-1160.
 
113. Jafari, S. M., Jabari, S. S., Dehnad, D., and Shahidi, S. A. (2017). “Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids” Food and Bioprocess Technology 10(2): 307-316.
 
114. Assadpour, E., Jafari, S. M., and Maghsoudlou, Y. (2017). “Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nanocapsules” International Journal of Biological Macromolecules 95: 238-247.
 
115. Assadpour, E., Maghsoudlou, Y., Jafari, S. M., Ghorbani, M., and Aalami, M. (2016). “Evaluation of Folic Acid Nano-encapsulation by Double Emulsions” Food and Bioprocess Technology 9(12): 2024-2032.
 
116. Assadpour, E., Maghsoudlou, Y., Jafari, S.M., Ghorbani, M., and Aalami, M., (2016). “Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions” International Journal of Biological Macromolecules 86: 197-207.
 
117. Mohammadi, A., Jafari, S.M., Assadpour, E. and Faridi, A., (2016). “Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate” International Journal of Biological Macromolecules 82: 816-822.
 
118. Mehrnia, M.A., Jafari, S.M., Makhmal-zadeh, B.S., and Maghsoudlou, Y. (2016). “Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification” International Journal of Biological Macromolecules 84: 261-267.
 
119. Jafari, S.M., Khazaei, K., and Hemmati Kakhki, A. (2016). Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying” Carbohydrate Polymers 140: 20-25.
 
120. Jafari, S.M., Azizi, D., Mirzaei, H.A., and Dehnad, D. (2016). “Comparing quality characteristics of oven-dried and refractance window-dried kiwifruits” Journal of Food Processing and Preservation 40(3): 362-372.
 
121. Akhavan, S., Jafari, S. M., Assadpoor, E. and Dehnad, D. (2016). “Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin” International Journal of Biological Macromolecules 85: 379-385.
 
122. Ganje, M., Jafari, S.M., Dusti, A., Dehnad, D., Amanjani, M., and Ghanbari, V. (2016). “Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing” Food and Bioproducts Processing 97: 12-19.
 
123. Shabani, J., Sarfarazi, M., Mirzaei, H., and Jafari, S. M. (2016). “Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese” International Journal of Dairy Technology 69(4): 576-584.
 
124. Jafari, S.M., Ganje, M., Dehnad, D., and Ghanbari, V. (2016). Mathematical, Fuzzy Logic and Artificial Neural Networks modeling techniques to predict the drying kinetics of onion” Journal of Food Processing and Preservation 40(2): 329-339.
 
125. Khazaei, K., Jafari, S.M., Ghorbani, M., and Hemmati Kakhki, A. (2016). “Optimization of anthocyanin extraction from saffron petals with response surface methodology” Food Analytical Methods 9(7): 1993-2001.
 
126. Akhavan, S., Jafari, S. M., Assadpoor, E. and Ghorbani, M. (2016). “Storage stability of encapsulated barberry’s anthocyanin and its application in jelly formulation” Journal of Food Engineering 181: 59-66.
 
127. Mohammadi, A., Jafari, S.M., Faridi, A., and Akhavan, S. (2016). “Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil” Food Chemistry 190: 513-519.
 
128. Jafari, S.M., Ghanbari, V., Ganje, M., and Dehnad, D. (2016). Modeling the Drying Kinetics of Green Bell Pepper in a Heat Pump Assisted Fluidized Bed Dryer” Journal of Food Quality 39: 98-108.
 
129. Bahmani, A., Jafari, S.M., Shahidi, S.A., and Dehnad, D. (2016). “Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks” Journal of Food Processing and Preservation 40(5): 815-827.
 
130. Shamsara, O., Muhidinov, Z.K., Jafari, S.M., Bobokalonov, J., Jonmurodov, A. Kumpugdee-Vullrath, M., and Taghvaei, M. (2015). “Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions” International Journal of Biological Macromolecules 81: 1019-1025.
 
131. Rajabi, H., Ghorbani, M., Jafari, S.M., Sadeghi, A.R., and Rajabzadeh, G. (2015). “Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials” Food Hydrocolloids 51: 327-337.
 
132. Raei, M., Rajabzadeh, G., Zibaei, S., Jafari, S.M., and Sani, A.M. (2015). “Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release” International Journal of Biological Macromolecules 79: 669-673.
 
133. Jafari, S.M., Khanzadi, M., Mirzaei, H.A., Dehnad, D., Khodaeian, F., and Maghsoudlou, Y., (2015). Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films” International Journal of Biological Macromolecules 80: 506-511.
 
134. Faridi, A., Jafari, S.M., Assadpoor, E., and Mohammadi, A. (2015). “Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate” Journal of Food Engineering 165: 149-155.
 
135. Hoseini, S.A., Jafari, S.M., Mirzaei, H.A., Asghari, A., and Akhavan, S., (2015). “Application of image processing to assess emulsion stability and emulsification properties of Arabic gum” Carbohydrate Polymers 126: 1-8.
 
136. Khanzadi, M., Jafari, S.M., Mirzaei, H.A., Khodaeian, F., Maghsoudlou, Y., and Dehnad, D., (2015). “Physical and mechanical properties in biodegradable films of whey protein concentrate-pullulan by application of beeswax” Carbohydrate Polymers 118: 24-29.
 
137. Sarfarazi, M., Jafari, S.M., and Rajabzadeh, Q., (2015). “Extraction optimization of saffron nutraceuticals through response surface methodology” Food Analytical Methods 8: 2273-2285.
 
138. Salimi, A., Maghsoudlou, Y., Jafari, S.M., Kashaninejad, M., Sadeghi, A.R. and Ziaeifar, A.M. (2015). “Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology” Journal of Dispersions Science and Technology 36(2): 274-283.
 
139. Taghvaei, M., Jafari, S. M., Nowruzies, S. and Alishah, O. (2015). “The influence of cooking process on the microwave-assisted extraction of cottonseed oil” Journal of Food Science and Technology 52(2): 1138-1144.
 
140. Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., and Aubourg, S.P. (2014). “Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying” Food and Bioprocess Technology 7(8): 2354-2365.
 
141. Daraei Garmakhany, A., Mirzaei, H.O., Maghsoudlou, Y., Kashaninejad, M. and Jafari, S.M. (2014).“Production of low fat french-fries with single and multilayer hydrocolloid coatings” Journal of Food Science and Technology 51(7): 1334-1341.
 
142. Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., and Aubourg, S.P. (2014). “Oxidative stability of spray-dried microencapsulated fish oils with different wall materials” Journal of Aquatic Food Product Technology 23(6): 567-578.
 
143. Dehnad, D., Mirzaei, H.A., Emamjomee, Z., and Jafari, S.M. (2014). “Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat” Carbohydrate Polymers 109: 148-154.
 

144. Hashemi Shahraki, M., Jafari, S.M., Mashkour, M. and Esmaeilzadeh, E. (2014). “Optimization of closed-cycle fluidized bed drying of sesame seeds using response surface methodology and genetic algorithms” International Journal of Food Engineering 10(1): 167-182.
 
145. Taghvaei, M., Jafari, S. M., Nowruzies, S. and Alishah, O. (2014). “Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties” Food Chemistry 160: 90-97.
 
146. Dehnad, D., Emamjomee, Z., Mirzaei, H.A., and Jafari, S.M. (2014). “Optimisation of physical and mechanical properties for chitosan-nanocellulose biocomposites” Carbohydrate Polymers 105: 222-228.
 
147. Gharib Zahedi, S.M.T., Emam Djomeh, Z., Razavi, S.H., and Jafari, S. M. (2014). “Mechanical Behavior of Lentil Seed in Relation to their Physicochemical and Microstructural Characteristics” International Journal of Food Properties 17(3): 545-558.
 
148. Khazaei, K., Jafari, S.M., Ghorbani, M., and Hemmati Kakhki, A. (2014). “Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color” Carbohydrate Polymers 105: 57-62.
 
149. Taghvaei, M., Jafari, S. M., Sadeghi Mahoonak, A.R., Mehregan, A., Rahmanian, N., Hajitabar, J. and Meshkinfar, N. (2014). “The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil” LWT 56(1): 124-130.
 
150. Malekjani, N., Jafari, S.M., Rahmati, M.H., Esmaeilzadeh, E., and Mirzaee, H.A. (2013). “Evaluation of thin-layer drying models and artificial neural networks for describing drying kinetics of canola seed in a heat pump assisted fluidized bed dryer” International Journal of Food Engineering 9(4): 375-384.
 
151. Jafari, S. M., Beheshti, P., and Assadpoor, E. (2013).Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum” International Journal of Biological Macromolecules 61(10): 182-188.
 
152. Tajik, S., Maghsoudlou, Y., Khodaeian, F., Jafari, S.M., Ghasemlou, M. and Aalami, M. (2013). “Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging” Carbohydrate Polymers 97(2): 817-824.
 
153. Raei, M., and Jafari, S. M. (2013). “Influence of modified atmospheric conditions and different packaging materials on pistachio (Pistacia vera L.) oil quality” Latin American Applied Research 43(1): 43-46.
 
154. Jafari, S. M., Beheshti, P., and Assadpoor, E. (2012). Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum” Journal of Food Engineering 109(1): 1-8.
 
155. Rafiee, Z., Jafari, S.M., Alami, M., and Khomeiri, M. (2012). “Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil”. Journal of Agricultural Science and Technology. 14(4): 1497-1509.
 
156. Gharib Zahedi, S.M.T., Mousavi, S. M., Jafari, S.M., and Faraji, K. (2011). “Proximate composition, mineral contents, and fatty acids profile of two varieties of lentil seeds cultivated in Iran” Chemistry of Natural Compounds 47(6): 976-978.
 
157. Rafiee, Z., Jafari, S.M., Alami, M., and Khomeiri, M. (2011). “Microwave-assisted Extraction of phenolic compounds from olive leaves; a comparison with maceration”. The Journal of Animal & Plant Sciences. 21(4): 46-51.
 
158. Gharib Zahedi, S.M.T., Ghasemlou, M., Razavi, S., Jafari, S.M., and Faraji, K. (2011). “Moisture-dependent physical properties and biochemical composition of red lentil seeds” International Agrophysics 25(4): 343-347.
 
159. SalimiHizaji, A., Maghsoudlou, Y. and Jafari, S. M. (2011). “Effect of Water Temperature, Variety and Shelf Life on Rehydration Kinetics of Microwave Dried Potato Cubes” Latin American Applied Research 41(3): 249-254.
 
160. Mortazavi, S.V., Eikani, M.H., Mirzaei, H.O., Jafari, S.M. and Golmohammad, F. (2010). “Extraction of essential oils from BuniumpersicumBoiss. using superheated water” Food and Bioproducts Processing 88(1): 41-46.
 
161. Salimi Hizaji, A., Maghsoudlou, Y. and Jafari, S.M. (2010). “Application of Peleg model to study effect of water temperature and storage time on rehydration kinetics of air dried potato cubes” Latin American Applied Research 40(2): 131-136.
 
162. Jafari, S.M., Assadpoor, E., He, Y., & Bhandari B. (2008). Nanoparticle encapsulation of fish oil by spray drying. Food Research International 41(2):172-183.
 
163. Jafari, S.M., He, Y., & Bhandari B. (2007). Role of powder particle size on encapsulation efficiency of oils during spray drying” Drying Tech 25(6):1081-89.
 
164. Jafari, S.M., He, Y., and Bhandari B. (2007). Encapsulation of nano-particles of d-limonene by spray drying- role of emulsifiers and emulsifying techniques” Drying Technology 25(6): 1069-1079.
 
165. Jafari, S.M., He, Y., and Bhandari B. (2007). Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques” Food Research International 40(7): 862-873.
 
166. Jafari, S.M., He, Y., and Bhandari B. (2007). Optimization of nano-emulsions production by microfluidization.”European Food Res Tech 225: 733-741.
 
167. Jafari, S.M., He, Y., and Bhandari B. (2007). Production of sub-micron emulsions by ultrasound and microfluidization techniques” Journal of Food Engineering 82(4): 478-488.
 
168. Jafari, S.M., He, Y., and Bhandari B. (2006).Nano-emulsion production by sonication and microfluidization- A comparison.” International Journal of Food Properties 9(3): 475-485.

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Prof. Seid Mahdi Jafari

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Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Tel: +98 173 2423080

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