Students Supervised

Guide for Masters Students

1- Beheshti, p. 2009. Encapsulation of fluid in d-limonene fluid. Islamic Azad University, Science and Research Branch of Tehran.
2- Asadpour, A. 2009. Investigation of functional properties of flour from different legumes. Gorgan University of Agricultural Sciences.
3- Rafiei, Z. 2009. Optimization of extraction of olive leaf extract of Varzia with its antioxidant and antimicrobial properties. Gorgan University, Science, Agriculture and Natural Resources.
4- Abdollahi, A. 2010. Evaluation of peroxidase and polyphenol oxidase changes in susceptible and resistant cultivars of tobacco leaves infected with Y potato virus. Gorgan University of Agricultural Sciences and Natural Resources.
5- King Johnny, n. 2010. Design, construction and modeling of canola laboratory bed dryer and study of quality properties of dried grains. Gorgan University of Agricultural Sciences and Natural Resources.
6- Rezaei, S. 2010. Optimization of extraction of phenolic compounds of walnut leaf and green shell and investigation of antioxidant and antimicrobial activity of the resulting compounds. Gorgan University of Agricultural Sciences and Natural Resources.
7- Jabraili, Sh. 1390. Investigation of qualitative characteristics of malting of different barley cultivars and lines. Gorgan University of Agricultural Sciences.
8- Sadati Golafshani, A. 2011. Investigation of the effect of coating on the drying process, osmotic and hot air combination of apples. Gorgan University, Science, Agriculture and Natural Resources.
9- Khanzadi, M. 2012. Investigation of the possibility of preparing an oral film of whey protein isolate and evaluation of its physicochemical and mechanical properties. Gorgan University of Agricultural Sciences and Natural Resources.
10- Jalili, F. 2012. Application of ultrasound in canola oil extraction. Gorgan University of Agricultural Sciences and Natural Resources.
11- Arbabi, R. 2012. The amount of active ingredient in olive leaves obtained from varieties of 3 major olive production regions of Iran and the effect of harvest time in Golestan province. Islamic Azad University, Karaj Branch.
12- Rajabi, H. 2012. Encapsulation of saffron extract. Gorgan University of Agricultural Sciences and Natural Resources.
13- Sarfrazi, M. 2012. Comparison of different methods of extracting pure saffron compounds. Gorgan University of Agricultural Sciences.
14- Mahdavi Khazaei, K. 2012. Microencapsulation of saffron petal extract using cryopreservation technique and evaluation of encapsulated anthocyanin stability. Gorgan University of Agricultural Sciences and Natural Resources.
15- Ghanbari, and. 2012. Advanced food drying technologies. Gorgan University of Agricultural Sciences.
16- Ganja, M. 2012. Investigation of new methods of modeling and optimization of food industry processes. Gorgan University of Agricultural Sciences and Natural Resources.
17- Kia, Sh. 2012. New food packaging based on biodegradable biopolymers, food films and nanotechnology. Gorgan University of Agricultural Sciences and Natural Resources.
18- Hosseinzadeh, Kh. 2012. Spirulina edible algae production technology and its applications in the food industry. Gorgan University of Agricultural Sciences and Natural Resources.
19- Taqvaee, M. 2012. Evaluation of indicators and test methods and quality control of edible oils. Gorgan University of Agricultural Sciences and Natural Resources.
20- Manouchehr, B. 2012. The use of natural color compounds, sweeteners and antioxidants in the formulation of a Functional soft drink. Islamic Azad University of Amol.
21- Faridi, A. 2013. Nanocapsulation of saffron extract with the help of double emulsion and multilayer walls and evaluation of release kinetics of fine-grained compounds. Gorgan University of Agricultural Sciences and Natural Resources.
22- Akhavan Mahdavi, S. 2013. Microcoating of barberry fruit anthocyanin extract and its use in jelly formulation. Gorgan University of Agricultural Sciences and Natural Resources.
23- Azizi, d. 2013. Modeling and optimizing the quality characteristics of dried kiwi leaf by irradiation method and comparing it with drying by oven. Gorgan University of Agricultural Sciences and Natural Resources.
24- Hosseini Sharghi, S.A. 2013. Evaluation of the stability of sunflower oil emulsion in water by image processing and comparison with conventional methods. Gorgan University of Agricultural Sciences and Natural Resources.
25- Rahmanian, N. 2013. Comprehensive guide to quality control of materials, coatings and food packaging containers. Gorgan University, Science, Agriculture and Natural Resources.
26- Mahmoudi, A. 2013 Evaluation of different sorting methods using acoustics in agricultural products. Gorgan University, Science, Agriculture and Natural Resources.
27- Zanganeh, J. 2013. Replacement of synthetic mayonnaise additives with olive leaf extract and evaluation of physicochemical and microbial changes of the product during storage. Islamic Azad University, Damghan Branch.

28- Al-Husseini, A. 2013. Modeling the effect of threshing, humidity and temperature on the quality characteristics of wheat and the use of artificial neural network to predict related quality indicators. Islamic Azad University, Amol Branch.
29- Amanojani, M. 2013. The effect of tomato paste and storage conditions on corrosion, cans and review of changes in product quality during storage. Azadshahr Islamic Azad University.

30- Fazl Karimi, A. 2013. Evaluation and identification of phenolic compounds and antioxidant capacity of persimmon juice in different extraction and processing conditions. Islamic Azad University, Science and Research Branch (Mazandaran).
31- Pegheh, H. 2013. Production of bread enriched with cereal flour and study of physicochemical and quality characteristics of the product. Islamic Azad University, Azadshahr Branch.
32- Shukri, S. 2013. The effect of different drying conditions and methods on physicochemical and functional characteristics of pomegranate seeds. Islamic Azad University, Damghan Branch.
33- Tajik, M. 2013. The effect of different drying conditions and methods on antioxidant properties and the amount of phenolic compounds in olive leaves. Islamic Azad University of Damghan.

34- Kiafard, M. 2014. Production of saffron nanoliposomes and their stability. Islamic Azad University, Varamin Branch.
35- Saffar, S. 2014. Modeling the quality changes of olive oil in different storage conditions. Islamic Azad University, Amol Branch.
36- Sarmannejad Namini, S.F. 2014. Design and construction of shell-and-tube converter on pilot scale and evaluation of thermal performance of nanofluids in it for pasteurization of orange juice. Gorgan University of Agricultural Sciences and Natural Resources.
37- Amarloui, H. 2014. The effect of adding sodium emulsifying salts of sodium polyphosphate and sodium tricitrate on physicochemical, functional and rheological properties of processed pizza cheese. Gorgan University of Agricultural Sciences.
38- Rathi, F. 2014. Modeling the factors affecting pickle fermentation of dates under the treatment of predominant steak primer. Gorgan University of Agricultural Sciences and Natural Resources.
39- Aghaei, Z. 2014. Modeling and optimizing the quality characteristics of dried saffron petals and stigmas by irradiation method and comparing it with drying by oven. Gorgan University of Agricultural Sciences and Natural Resources.
40- Mokhtari, S. 2014. Microcoating of Lactobacillus acidophilus and Bifidobacterium bifidum with calcium alginate and decomposed Saccharomyces cerevisiae wall and use in black grape juice. Gorgan University of Agricultural Sciences.
41- Mabadi, T. 2014. Using Experimental Models, Fuzzy Logic and Artificial Neural Networks in Modeling and Optimization of Dry Pepper Bed Drying. Islamic Azad University, Shahroud Branch.
42- Asghari, S. 2014. Evaluation of shelf life of tomato paste and modeling of its physicochemical changes during storage. Islamic Azad University, Shahroud Branch.
43- Sarabi, S.M. 2014. Modeling and optimization of traditional bread production process in Shahroud city (Kak bread) by response level method. Islamic Azad University, Shahroud Branch.
44- Orang, S.M. 2014. Production of profitable coke bread containing natural sweeteners and plant extracts and its modeling by response surface methodology. Islamic Azad University, Shahroud Branch.
45- Bahmani, A.A. 2014. Modeling and kinetics of mass transfer during osmotic drying of eggplant using artificial neural networks. Islamic Azad University of Amol.
46- Dosti, S.R. 2014. Investigation of the effect of microwave pretreatment, contact time, concentration and amount of gain in the olive bitterness process and process modeling using the response surface methodology. Islamic Azad University, Amol Branch.
47- Hosseini, p. 2014. Investigation of the effect of microwave pretreatment, temperature, stirring and salt concentration in the olive bitterness process and process modeling using the response surface methodology. Islamic Azad University, Amol Branch.
48- Ghorbanzadeh, 1393. Production of beneficial yogurt containing finely coated omega-3 fatty acids with mint extract. Islamic Azad University, Science and Research Branch (Mazandaran).
49- Qalagi, M. 2014. Investigation of the effect of temperature and maltodextrin on the quality properties and effective compounds of dried pomegranate juice in spray dryer. Islamic Azad University, Varamin Branch.
50- Rostamani, Y. 2014. Formulation and production of dairy desserts based on water, cheese enriched with nanoliposomes containing saffron. Islamic Azad University, Damghan Branch.
51- Sajedi, P. 2014. Modeling and optimization of unsaturated fatty acid production by Chlorella Vulgaris using dairy effluent. Islamic Azad University, Amol Branch.
52- Asgari, P. 2014. Modeling and optimization of protein production by Chlorella Vulgaris using dairy effluent. Islamic Azad University, Amol Branch.
53- Isfahani, R. 2015. Nanocapsulation of fish oil using coagulation technique and evaluation of their oxidation stability. Sari University of Agricultural Sciences and Natural Resources.
54- Eskandari, F. 2015. Application of nanocapsulated olive leaf extract in increasing the shelf life and quality characteristics of cherry fruit. Gorgan University of Agricultural Sciences and Natural Resources.
55- Asadi, Z. 2015. Modeling and optimization of extraction and production of soy protein isolate by spray drying method and investigation of functional characteristics of the product. Gorgan University of Agricultural Sciences and Natural Resources.
56- Deziani, A. 2015. Optimization of tomato paste powder production using spray dryer and evaluation of physicochemical properties and lycopene preservation. Gorgan University of Agricultural Sciences and Natural Resources.
57- Pourjam, M. 2015. Production of date juice powder using insole drying method and infrared system. Gorgan University of Agricultural Sciences and Natural Resources.
58- Bahrami, P. 2015. Saffron coating with the help of maltodextrin and nanocellulose and evaluation of product quality characteristics during shelf life. Islamic Azad University of Amol.
59- Jabbari, P. 2015. Heat treatment of tomato juice with the help of nanofluids in shell and tube heat exchanger. Islamic Azad University, Amol Branch.
60- Masoudi, P. 2015. Optimization of spray drying of lactic whey enriched with vitamin D nanoparticles and its application in the production of corn snacks. Islamic Azad University, Amol Branch.
61- Vakili, P. 2015. Feasibility study of producing beneficial buttermilk powder by spraying drying of yogurt enriched with nanoparticles. Islamic Azad University, Amol Branch.
62- Moqbeli, p. 2016. Optimization of date powder production by drying method, spraying and process modeling using Taguchi method. Gorgan University, Science, Agriculture and Natural Resources.
63- Jafari Nejad, A. 2016. Production of fig juice powder by combined floor-infrared method and evaluation of the quality of the produced powder. Gorgan University of Agricultural Sciences and Natural Resources.
64- Jaberi, A.R. 2016. Optimization of nano-fine coating of jujube extract by casein and modeling of release of phenolic compounds of the extract in aqueous media. Gorgan University of Agricultural Sciences and Natural Resources.
65- Qasemi, S. 2017. Optimization of production of protein-water-cheese-pectin complex nanoparticles and its application in nanoparticle coating of oil, skin, orange and modeling of its processes in a simulated system. Gorgan University of Agricultural Sciences.

66- Dabbagh, H. 2017. Nanoluminescence of d-limonene by hydrogel from sodium alginate and modeling of its release kinetics. Gorgan University of Agricultural Sciences and Natural Resources.
67- Hemmati, F. 2018. Iodine nanoprotection by cellulose nanocrystals from hard walnut skin and modeling its release. Gorgan University of Agricultural Sciences and Natural Resources.
68- Mandegaran, M.J. 2018. Production of copper oxide nanoparticles by green synthesis method and modeling of microbial inactivation kinetics in contact with the resulting nanoparticles. Gorgan University of Agricultural Sciences and Natural Resources.
69- Hosseini, S.Z. 2018. Application of electrospinning method in catechin microcoating by nanofibers obtained from azimuth leaf gum. Gorgan University of Agricultural Sciences and Natural Resources.
70- Shakeri, Z. 2018. Microencapsulation of olive leaf extract and evaluation of its antioxidant properties. Gorgan University of Agricultural Sciences and Natural Resources.
71- Rohi, E. 2019. Evaluation of technological-functional characteristics of selective lactic acid quinoa dough and its application in controlled fermentation of quinoa for the production of bulk bread enriched with lentils. Gorgan University of Agricultural Sciences.
72- Ramezani, P. 2021. Nanoprotection of olive leaf extract and its application as a natural preservative in Iranian doogh formulation. Islamic Azad University of Sanandaj.
73- Armi, f. 2021. Synthesis of porous silica nanoparticles from rice paddy husk for the purpose of nanolimonan nanoparticle coating and production of electrospun nanofibers with polyunyl alcohol. Gorgan University of Agricultural Sciences and Natural Resources.
74- Arab, S. 2021. Evaluation of production of aromatic olive oil enriched with limonene using nanoemulsion system and electrospun nanofibers. Gorgan University of Agricultural Sciences and Natural Resources.
75- Saghafian Aski, A. 2021. Micro/Nano capsulation of Phase Change Materials of soybean wax in electrospinning nanofibers of polyurethane-polyvinyl ¬ chloride as thermal insulation for intelligent packaging of butter. Gorgan University of Agricultural Sciences and Natural Resources.
76- Alirezaei, F. 2021. Synthesis of chitosan-cellulose acetate / polyvinyl alcohol nanofibers containing D-limonene by electrospinning method as a cheese parchment sheet. Gorgan University of Agricultural Sciences and Natural Resources.

Adviser to Masters students

1- Vosough, A. S. 2008. The effect of peppermint extract and cockatiel extract on the survival of probiotic bacteria in traditional Iranian drink (doogh). Gorgan University of Agricultural Sciences and Natural Resources.
2- Alipour, M. 2008. The effect of carrageenan and xanthan gum coating on reducing the oil absorption of potato chips. Gorgan University, Science, Agriculture and Natural Resources.
3- Mortazavi, and. 2009. Extraction of Iranian black cumin essential oil by super hot water method. Gorgan University of Agricultural Sciences and Natural Resources.
4- Reading Battalion, M.R. 2009. Modeling the drying kinetics of the thin layer of sweet lemon. Gorgan University of Agricultural Sciences and Natural Resources.
5- Taheri Ground, A. 2010. Construction and evaluation of thin-layer research dryer with the ability to control the operating parameters of drying. University of Tehran.
6- Amiri Aghdaei, A. 2010. Use of barley beta-glucan in the production of diet mayonnaise. Gorgan University of Agricultural Sciences and Natural Resources.
7- Al-Hosseini, A. 2010. Study of grain physical characteristics of dominant pea cultivars in Golestan province. Islamic Azad University, Sabzevar Branch.
8- Talei, A. 2011. Investigation of physicochemical and functional properties of tomato seeds and optimization of protein extraction from it. Gorgan University of Agricultural Sciences and Natural Resources.
9- Zarei Yam, b. 2011. Isolation and identification of fermenting microflora in the pit and the possibility of using them in the production of dough. Gorgan University of Agricultural Sciences and Natural Resources.
10- Teymouri, S. 2012. Optimization of conditions for simultaneous extraction of rapeseed protein and cheese juice and investigation of its applicability in food formulation. Gorgan University of Agricultural Sciences and Natural Resources.
11- Barazandeh, R. 2012. Extraction, purification and encapsulation of lactoperoxidase enzyme with calcium alginate. Payame Noor University of Mashhad.
12- Panahian, G.R. 2012. Mass production of four types of trichoderma and its formulation and application in the control of soil pathogenic fungi. Gorgan University, Science, Agriculture and Natural Resources.
13- Hajiatbar, M.J. 2012. Fine coating of olive leaf extract and evaluation of its antimicrobial effect. Gorgan University of Agricultural Sciences.
14- Shabani, J. 2012. Optimization of expandable process cheese formulation with vegetable oil. Gorgan University of Agricultural Sciences.
15- Tajik, S. 2012. Production and improvement of mechanical properties and permeability of edible film based on soluble polysaccharides. Gorgan University of Agricultural Sciences and Natural Resources.
16- Dehnad, d. 2013. Application of silver nanoparticles on chitosan film and its effect on increasing the shelf life of packaged minced meat. Gorgan University of Agricultural Sciences and Natural Resources.
17- Kheirkhah, A. 2013. Survival rate of Lactobacillus plantarum A7 finely coated with Persian gum (Zedo) in yogurt and in simulated gastrointestinal conditions. Gorgan University of Agricultural Sciences and Natural Resources.
18- Sadeghi Lari, H. 1392. Optimization of low fat and low cholesterol mayonnaise formulations prepared from olive oil and soy protein. Gorgan University of Agricultural Sciences and Natural Resources.
19- Hashemi Tabatabai, R. 2013. Investigation of the effects of nanoclay and capacaraginine on physicochemical properties and parameters of GAB isothermal adsorption equation of fish gelatin films. Gorgan University, Science, Agriculture, Natural Resources.
20- Morganpour, A.M. 2014. Application of nanofiltration in iron removal from drinking water and prediction of the obtained data using artificial neural network and fuzzy logic. Golestan Province Industrial Management Organization.
21- Samaei, S.P. 2014. Investigation of physicochemical properties of apricot tree trunk gum and the possibility of using it in orange jelly. Gorgan University of Agricultural Sciences and Natural Resources.
22- Hosseini, Sh. 2015. Optimization of dilimonine microencapsulation using optimized gum and maltodextrin. Gorgan University of Agricultural Sciences.
23- Nowruzi, R. 2015. Investigating the possibility of using olive oil factory waste as a lubricant in reinforcing recycled paper. Gorgan University of Agricultural Sciences and Natural Resources.
24- Makhdoom, M. 2015. Evaluation of meat quality of broilers fed with nano-coated extract of peppermint under heat stress conditions. Gorgan University of Agricultural Sciences and Natural Resources.
25- Sayad, A. 2015. The effect of fine-grained nanoparticles of peppermint extract on the intestinal morphology of broilers under heat stress. Gorgan University of Agricultural Sciences and Natural Resources.

26- Ghafrani, E. 2015. The effect of fine-grained nanoparticles of peppermint alcoholic extract on liver activity and blood parameters of broiler chickens poisoned with carbon tetrachloride. Gorgan University of Agricultural Sciences and Natural Resources.
27- Sharifian, P. 2015. Production of nanoemulsion using myofibrillar proteins and its application in the production of low-fat meat products. Gorgan University of Agricultural Sciences and Natural Resources.
28- Shafiei, G. 2017. Estimation of oxidative stability of hazelnut using accelerated shelf life test. Gorgan University of Agricultural Sciences.
29- Same, L. 2017. Optimization of barberry anthocyanin extraction by ultrasound and process modeling by response surface method and fuzzy-neural. Gorgan University of Agricultural Sciences and Natural Resources.
30- Khoshnoud, z. 2017. Investigation of rheological and physicochemical properties of mayonnaise prepared with starch nanoparticles and xanthan gum. Gorgan University of Agricultural Sciences and Natural Resources.
31- Shundi, M. 2018. Synthetic modeling of Escherichia coli and Staphylococcus aureus extermination by irradiation of selective infrared wavelengths in red pepper. Gorgan University of Agricultural Sciences and Natural Resources.
32- Gorzin, Q. 2018. Optimization and modeling of oil extraction from pumpkin seeds with the help of ultrasonic pretreatment. Gorgan University of Agricultural Sciences and Natural Resources.
33- Kaveh, Sh. 2018. Evaluation of physical and antioxidant properties of nanosupples loaded with bioactive peptides resulting from enzymatic hydrolysis of fenugreek seed protein with alkalase and pancreatin. Gorgan University of Agricultural Sciences and Natural Resources.
34- Fasamanesh, M. 2019. Iron nanocoating using whey-pectin putin concentrate complex. Gorgan Baharan Higher Education Institute.
35- Rezaei Haghighat, E .R. 2020. Synthesis of iron nanoparticles by olive leaf extract (green method) and production of magnetic nanocomposites for separation of anthocyanins. Gorgan Baharan Higher Education Institute.
36- Nazari, M. 2020. Investigation of thermal and physicochemical properties of okra during deep frying process. Gorgan University of Agricultural Sciences.
37- Kord heydari, M. 2020. Fine coating of rosemary essential oil using whey protein-pectin protein concentrate complex. Gorgan Baharan Higher Education Institute.
38- Akbari, N. 2020. Microcoating of vitamin B12 using whey protein complex and pectin. Gorgan Baharan Higher Education Institute.
39- Mirza Hosseinian, M. 2021. Anticancer effects of encapsulated crocin in chitosan liposome nanocarriers on breast cancer cell lines MDA-MB-231 and MCF7. Islamic Azad University, Tehran Branch.
40- Mahmoud Janloo, S. 2021 Microencapsulation of cardamom essential oil by inulin-gelatin complex. Gorgan Baharan Higher Education Institute.
41- Pedram, A. 2021. Production of bioactive oral film based on sodium alginate / soy protein isolate containing probiotic bacteria L. rhamnosus GG and L. paracasei and evaluation of its physicochemical and antimicrobial properties. Gorgan University of Agricultural Sciences.
42- Alipour, A. 2021. Preparation and evaluation of physicochemical, mechanical and antibacterial properties of oral composite film based on whey powder and hydrocolloids using transglutaminase enzyme. Amol University of New Technologies.
43- Ali Akbari, F.S. 2021. Design and fabrication of electro-electroneed zein halochrome nanosensor containing anthocyanins extracted from barberry (Berberis Vulgaris L) to control salmon freshness. Gorgan University of Agricultural Sciences.
44- Behnoudi, S. 2021. The effect of curcumin on the shelf life and oxidative stability of Kronaiki olive cultivar during storage. Gorgan University of Agricultural Sciences.
45- Mirzaei, Z. 2021. Isolation and identification of Weissella probiotic species from fermented products, Investigation of the possibility of its three-layer microencapsulation and its potential use in probiotic soy milk. Gorgan University of Agricultural Sciences.
46- Mohammadi, F. 2021. Production and evaluation of physicochemical properties and stability of olive oil emulsions in water stabilized with Clodod Apontia estricta mucilage under different pH and ionic strength conditions. Gorgan University of Agricultural Sciences.

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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

Fax: +98 173 2420981

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