| YEAR |
TITLE |
| 2023 |
The effect of hydrolyzed protein obtained from Chlorella
vulgaris on the shelf life and quality of oil cake during
the storage period
S Taghdiri, M Emtyazjoo, MH Azizi, P Ariaii, M Sedaghati
Journal of Food Measurement and Characterization, 1-11
|
| 2023 |
The effect of the type of packaging on the physicochemical and
microbial characteristics of rainbow salmon (Oncorhynchus mykiss)
fillets stored at refrigerator temperature
M Kazemian, MH Azizi
Journal of food science and technology (Iran) 20 (142),
239-253
|
| 2023 |
Entrepreneurship Teacher Training; Transformational Strategies
for Teacher Training in Iran
R Saie Mehraban, A Hejazi, SR Hosseini, M Azizi
Journal of Managing Education in Organizations 12 (3), 181-216
|
| 2023 |
Antioxidant and Antimicrobial Effect of Encapsulated Grape Extract
in Nanochitosan-TPP on Shelf life of Surimi (Clupeonella cultriventris)
in 4º±1 C
S Soleymanfallah, Z Khoshkhoo, SE Hosseini, MH Azizi
Journal of Food Technology and Nutrition 20 (Fall 2023),
49-66
|
| 2023 |
Dr. Abdulkarim Vessal (1933-2022): A Pioneering Professor of
Radiology at Shiraz Medical School, Iran
MH Azizi, F Saidi
Journal of Iranian Medical Council
|
| 2023 |
Presenting and validating a model for Develop entrepreneurial
mentors in Iran
M Eslambolchi, M Azizi, SR Hosseini
Journal of Studies in Entrepreneurship and Sustainable Agricultural
…
|
| 2023 |
Street dust-bound metal (loid) s in industrial areas of Iran: Morans spatial autocorrelation distribution, eco-toxicological risk assessment, uncertainty and sensitivity analysis
S Shojaee Barjoee, M Azizi, A Khaledi, M Kouhkan, M Soltani, H Farokhi
International Journal of Environmental Science and Technology, 1-28
|
| 2023 |
Emission source apportionment of the road dust-bound trace and major elements in Najafabad to the west of Isfahan megacity (Iran) based on multivariate receptor-oriented source …
SS Barjoee, M Azizi, M Yazdani, E Alikhani, A Khaledi
Environment, Development and Sustainability, 1-34
|
| 2023 |
Evaluation of Antioxidant and Antimicrobial Effects of Hydroalcoholic and Aqueous Extracts of Zataria m ultiflora on Increasing the Shelf Life of Lavash Bread
A Samadaei Gelehkolaei, MR Zakerimehr, MH Azizi
Natural Compounds Chemistry 1 (1), 33-44
|
| 2023 |
Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes
S Azizi, MH Azizi
Journal of Food Science and Technology, 1-10
|
| 2023 |
The Impacts and Analysis of Individual and Social Risks of the Stochastic Emission of Benzene from Floating-Roof Tanks Using Response Surface Analysis and MPACT Model
S Shojaee Barjoee, M Azizi, M Kouhkan, I Alipourfard, A Bayat, ...
Archives of environmental contamination and toxicology, 1-21
|
| 2023 |
Assessment of properties of gluten‐based edible film formulated with beeswax and DATEM for hamburger bread coating
M Mohammadi, A Zoghi, MH Azizi
Food Science & Nutrition 11 (4), 2061-2068
|
| 2023 |
Influence of encapsulation with chitosan and tragacanth gum on physicochemical and overall impression of probiotic pineapple juice
SS Langaroudi, L Nouri, MH Azizi
Journal of Food Measurement and Characterization 17 (2), 1382-1392
|
| 2023 |
Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot
L Alizadeh, MH Azizi, M Ehsani
Journal of food science and technology (Iran) 19 (132), 91-106
|
| 2023 |
The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches
S Movahhed, MH Azizi, H Ahmadi Chenarbon
Journal of food science and technology (Iran) 19 (132), 77-89
|
| 2023 |
History of Contemporary Medicine in Iran In memory of Professor Moslem Bahadori (1927–2022)
MH Azizi
Iranian Journal of Culture and Health Promotion 6 (4), 724-728
|
| 2023 |
Evaluation of antioxidant, α-amylase-inhibitory and antimicrobial activities of wheat gluten hydrolysates produced by ficin protease
M Seyedain-Ardabili, MH Azizi, M Salami
Journal of Food Measurement and Characterization, 1-12
|
| 2023 |
Solubilization of concentrated protein dispersion: Effect of hydrogen peroxide
(H2O2) and sodium hexametaphosphate (SHMP)
N Yousefi, S Abbasi, F Azarikia, MH Azizi
Food Chemistry 400, 133980
|
| 2023 |
Assessment of properties of gluten‐based edible film formulated with beeswax
and DATEM for hamburger bread coating
M Mohammadi, A Zoghi, MH Azizi
Food Science & Nutrition
|
| 2022 |
Porous corn starch obtained from combined cold plasma and enzymatic hydrolysis:
Microstructure and physicochemical properties
Z Davoudi, MH Azizi, M Barzegar
International Journal of Biological Macromolecules 223, 790-797
|
| 2022 |
Evaluation of physicochemical characteristics of gluten-free cup cake containing
inulin
P Kalani, S Jafarian, MH Azizi, GH Asadi, L Roozbeh Nasiraie
Journal of food science and technology (Iran) 19 (130), 111-120
|
| 2022 |
Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating
Cylinder to Warm up Beverages
H Amery, MH Azizi, A Salimi
Journal of food science and technology (Iran) 19 (129), 13-22
|
| 2022 |
Probiotic-Based Optimization of Pistachio Paste Production and Detoxification
of Aflatoxin B1 Using Bifidobacterium lactis
M Pakizeh, L Nouri, MH Azizi
Journal of Food Quality 2022
|
| 2022 |
Utilization of Al/SiO2 Reaction in Self-Heating Cylinder to Warm up Beverages
H Amery, MH Azizi, A Salimi
Iranian Journal of Chemistry and Chemical Engineering
|
| 2022 |
Influence of encapsulation with chitosan and tragacanth gum on physicochemical
and overall impression of probiotic pineapple juice
SS Langaroudi, L Nouri, MH Azizi
Journal of Food Measurement and Characterization, 1-11
|
| 2022 |
Preparation, physical properties, and evaluation of antioxidant capacity
of aqueous grape extract loaded in chitosan‐TPP nanoparticles
S Soleymanfallah, Z Khoshkhoo, SE Hosseini, MH Azizi
Food Science & Nutrition 10 (10), 3272-3281
|
| 2022 |
Structural characterization and cytotoxic, ACE-inhibitory and antioxidant
activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds
R Sorourian, AE Khajehrahimi, M Tadayoni, MH Azizi, M Hojjati
Journal of Food Measurement and Characterization 16 (5), 4075-4091
|
| 2022 |
Potential benefits of Moringa peregrina defatted seed: Effect of processing
on nutritional and anti-nutritional properties, antioxidant capacity, in
vitro digestibility of …
F Sardabi, MH Azizi, HA Gavlighi, A Rashidinejad
Food Chemistry Advances 1, 100034
|
| 2022 |
Measurement of heavy metals, saturated and Trans-fatty acids in fast foods
in Tehran
S Hossein Abadi, MH Azizi, S Moeini, N Mooraki
Iranian Journal of Chemistry and Chemical Engineering
|
| 2022 |
The General Requirements of a Scientific Medical Manuscript
MH Azizi, S Borzabadi
ARCHIVES OF IRANIAN MEDICINE 25 (8), 482-483
|
| 2022 |
Antidiabetic bio-peptides of soft and hard wheat glutens
B Mousavi, MH Azizi, S Abbasi
Food Chemistry: Molecular Sciences 4, 100104
|
| 2022 |
Effect of xylanase and pentosanase enzymes on dough rheological properties
and quality of baguette bread
M Mohammadi, A Zoghi, MH Azizi
Journal of Food Quality 2022
|
| 2022 |
Modeling and Optimization of Alpha-Amylase and Phytase Microencapsulation
Process in Beeswax and Evaluation of Bread Quality Attributes
Z Hosseinchi gharehaghaj, MH Azizi, G Asadi, R Azizinezhad
Food Quality and Safety, fyac034
|
| 2022 |
Entrepreneurship Mentor Development Ecosystem
M Eslambolchi, M Azizi, SR Hosseini
Journal of Entrepreneurship Development 15 (1), 1-20
|
| 2022 |
Comparison of functional and physicochemical properties of quinoa (cultivar
TTKK) and wheat (cultivar Pishgam) starches
MH Azizi, A Arabi
Journal of food science and technology (Iran) 19 (123), 175-187
|
| 2022 |
Professor Moslem Bahadori (1927–2022), a Matchless Role Model in Modern
Academic Medicine in Iran
MH Azizi, S Dabiri, S Akhondzadeh, R Malekzadeh
Archives of Iranian Medicine 25 (5), 347
|
| 2022 |
Physicochemical, rheological, and baking properties of composite Brotchen
bread made from foxtail millet flour
J Ahmadi Kabir, MH Azizi, H Abbastabar Ahangar, A Aarabi
Acta Alimentaria
|
| 2022 |
Chitosan nano-coating incorporated with green cumin (Cuminum cyminum)
extracts: an active packaging for rainbow trout (Oncorhynchus mykiss)
preservation
F Zamani, Z Khoshkhoo, SE Hosseini, AAZ Basti, MH Azizi
Journal of Food Measurement and Characterization 16 (2), 1228-1240
|
| 2022 |
Evaluation of Resistance to Abamectin in the Populations of Tuta absoluta
(Lepidoptera: Gelechiidae), Collected from Isfahan Province, Iran
M Azizi, J Khajehali
Journal of Agricultural Science and Technology 24 (2), 379-391
|
| 2022 |
Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films to improve
the shelf life of mushroom (Agaricus bisporus)
SL Nasiri, MH Azizi, F Movahedi, N Rahimifard, H Tavakolipour
Journal of Food Measurement and Characterization 16 (1), 849-856
|
| 2022 |
Statistical optimization of arachidonic acid synthesis by Mortierella
alpina CBS 754.68 in a solid‐state fermenter
Z Ghobadi, Z Hamidi‐Esfahani, MH Azizi
Food Science & Nutrition 10 (2), 436-444
|
| 2022 |
Research Article Effect of Xylanase and Pentosanase Enzymes on Dough Rheological
Properties and Quality of Baguette Bread
M Mohammadi, A Zoghi, MH Azizi
|
| 2022 |
Effects of Human Nucleolus Upon Guest Viral-Life, Focusing in COVID-19 Infection:
A Mini-Review
M Bahadori, MH Azizi, S Dabiri, N Bahadori
Iranian Journal of Pathology 17 (1), 1
|
| 2021 |
Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite
film as a novel food packaging
SL Nasiri, MH Azizi, F Movahedi, N Rahimifard, H Tavakolipour
Journal of food science and technology (Iran) 18 (120), 241-252
|
| 2021 |
Investigation of saturated and trans fatty acids in fast foods in Tehran
S Hosseinabadi, MH Azizi, N Mooraki
Journal of food science and technology (Iran) 18 (118), 181-188
|
| 2021 |
Production of probiotic pineapple juice with encapsulation of Lactobacillus
plantarum by chitosan and tragacanth gums
S Sabbaghpour Langaroudi, L Nouri, MH Azizi
Journal of food science and technology (Iran) 18 (118), 189-200
|
| 2021 |
Survival of fluidized bed encapsulated Lactobacillus acidophilus under simulated
gastro-intestinal conditions and heat treatment during bread baking
SS Mirzamani, AR Bassiri, H Tavakolipour, MH Azizi, M Kargozari
Journal of Food Measurement and Characterization 15 (6), 5477-5484
|
| 2021 |
Textural and sensory characteristics of sugar‐free biscuit formulated with
quinoa flour, isomalt, and maltodextrin
N Nadian, MH Azizi, H Abbastabar Ahangar, A Aarabi
Food Science & Nutrition 9 (12), 6501-6512
|
| 2021 |
Incorporation of high fructose corn syrup with different fructose levels
into biscuit: An assessment of physicochemical and textural properties
A Ershadi, MH Azizi, L Najafian
Food Science & Nutrition 9 (10), 5344-5351
|
| 2021 |
Application of edible coating made of sturgeon gelatin and Portulaca oleracea
extract for improving the shelf life of fish sausages
L Dehghan Tanha, Z Khoshkhoo, MH Azizi
Journal of Food Measurement and Characterization 15 (5), 4306-4313
|
| 2021 |
Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films for food
packaging applications: Physical, mechanical and antimicrobial properties
SL Nasiri, MH Azizi, F Movahedi, N Rahimifard, H Tavakolipour
Journal of Food Measurement and Characterization 15 (4), 3731-3740
|
| 2021 |
Fluidized bed microencapsulation of Lactobacillus sporogenes with some selected
hydrocolloids for probiotic bread production
SS Mirzamani, AR Bassiri, H Tavakolipour, MH Azizi, M Kargozari
Journal of Food Biosciences and Technology 11 (2), 23-34
|
| 2021 |
Production of oat bran functional probiotic beverage using Bifidobacterium
lactis
A Asadzadeh, H Jalali, MH Azizi, A Mohammadi Nafchi
Journal of Food Measurement and Characterization 15, 1301-1309
|
| 2021 |
The effect of Moringa peregrina seed husk on the in vitro starch digestibility,
microstructure, and quality of white wheat bread
F Sardabi, MH Azizi, HA Gavlighi, A Rashidinejad
LWT 136, 110332
|
| 2021 |
Investigating and comparing the enzymatic activity of wheat, Quinoa and
Amaranth
S Azizi, MH Azizi, P Rajae
Journal of Food Safety and Hygiene 7 (2), 110-120
|
| 2020 |
Production of low glycemic potential sponge cake by pomegranate peel extract
(PPE) as natural enriched polyphenol extract: Textural, color and consumer
acceptability
B Mirab, HA Gavlighi, RA Sarteshnizi, MH Azizi, CC Udenigwe
Lwt 134, 109973
|
| 2020 |
Ultrasound-assisted extraction of polysaccharides from Typha domingensis:
Structural characterization and functional properties
R Sorourian, AE Khajehrahimi, M Tadayoni, MH Azizi, M Hojjati
International Journal of Biological Macromolecules 160, 758-768
|
| 2020 |
Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis:
Evaluation of the antioxidant activity
M Mahdavi Yekta, L Nouri, MH Azizi, M Karimi Dehkordi, M Mohammadi,
...
Journal of Food Processing and Preservation 44 (10), e14773
|
| 2020 |
A review: New Approach to Enrich Pasta with fruits and vegetables
L Kamali Rousta, MH Azizi Tabrizzad, M Amini, M Tavakoli, M Yahyavi
Journal of food science and technology (Iran) 17 (103), 129-149
|
| 2020 |
Investigation of technological capabilities and bioactive properties of
Typha stem polysaccharide
R Sorourian, AE Khajehrahimi, MH Azizi, M Hojjati
Innovative Food Technologies 7 (4), 567-580
|
| 2020 |
Evaluation of the Effect and Comparison of Die type, Flour type and Drying
Temperature on Technological Characteristics and Quality of Pasta
M Yahyavi, L Kamali Rousta, MH Azizi, M Amini
Journal of food science and technology (Iran) 17 (102), 103-115
|
| 2020 |
Controlling the antioxidant activity of green tea extract through encapsulation
in chitosan-citrate nanogel
F Piran, Z Khoshkhoo, SE Hosseini, MH Azizi
Journal of Food Quality 2020, 1-9
|
| 2020 |
Assessment of simultaneous addition of sucrose and xanthan effects on the
thermal, pasting, and rheological behavior of corn starch
A Zolelmein, S Movahhed, MH Azizi, H Ahmadi Chenarbon
Journal of texture studies 51 (3), 453-463
|
| 2020 |
Fractionation of hydrolysate from corn germ protein by ultrafiltration:
In vitro antidiabetic and antioxidant activity
A Karimi, MH Azizi, H Ahmadi Gavlighi
Food Science & Nutrition 8 (5), 2395-2405
|
| 2020 |
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
S Azizi, MH Azizi, R Moogouei, P Rajaei
Food science & nutrition 8 (5), 2373-2382
|
| 2020 |
Curcumin microparticles produced by electrospraying technique with whey
protein isolate and β-cyclodextrin complex
B Abbastabar, MH Azizi, SR Nabavi
Journal of Agricultural Science and Technology 22 (3), 709-722
|
| 2020 |
Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded
nanoliposomes
MM Yekta, M Rezaei, L Nouri, MH Azizi, M Jabbari, I Eş, AM Khaneghah
Journal of Food Safety 40 (2), e12753
|
| 2020 |
Antimicrobial activity of carboxymethyl cellulose–gelatin film containing
Dianthus barbatus essential oil against aflatoxin‐producing molds
M Mohammadi, MH Azizi, A Zoghi
Food Science & Nutrition 8 (2), 1244-1253
|
| 2020 |
Effect of micellar nano-curcuminoids on rheological, physicochemical and
sensory characteristics pasta
MH Azizi, A Sayed Yaghoubi
Journal of food science and technology (Iran) 16 (96), 121-131
|
| 2020 |
Evaluation of chitosan-nisin coating on quality characteristic of fresh
chicken fillet under refrigerated conditions
B Sotoudeh, MH Azizi, A Mirmajidi Hashtjin, R Pourahmad, ...
Journal of Agricultural Science and Technology 22 (1), 135-146
|
| 2020 |
In vitro fermentation profile of soluble dietary fibers obtained by different
enzymatic extractions from barley bran
R Karimi, MH Azizi, MA Sahari, AE Kazem
Bioactive Carbohydrates and Dietary Fibre 21, 100205
|
| 2020 |
Replacing sugar with grape syrup in producing sponge cake and its effect
on texture stiffness, volume, density and porosity
M KOUSHKI, MH AZIZI, S Mehrabi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 17 (105), 161-168
|
| 2019 |
Isolation and identification of lactic acid bacteria with phytase activity
from sourdough
M Mohammadi‐Kouchesfahani, Z Hamidi‐Esfahani, MH Azizi
Food science & nutrition 7 (11), 3700-3708
|
| 2019 |
Investigation of the antimicrobial properties of quinoa hydrolyzed protein
on Staphylococcus aureus and Sal
M Mahdaviyekta, L Nouri, MHA Azizi
Journal of food science and technology (Iran) 16 (91), 315-322
|
| 2019 |
Investigation of ultrasonic bath, surfactant to oil ratio and quince seed
mucilage concentration effect on spontaneous nanoemulsion properties
R Ghadermazi, A Khosrowshahi Asl, MH Azizi, F Tamjidi
Innovative Food Technologies 6 (4), 533-547
|
| 2019 |
Extraction of phenolic compounds from Black Mulberry using aqueous, ethanol
and aqueous-ethanol solvents: effects of heat treatments on chemical properties
of the extracts
S Yazdankhah, M Hojjati, MH Azizi
Nutrition and Food Sciences Research 6 (3), 39-47
|
| 2019 |
Evaluation the effects of calcium alginate edible coatings on sensory properties
of fresh lamb meat
S Berenji Ardestani, M Azizi, G Zohourian, Z Hadian
|
| 2019 |
Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological,
chemical and textural properties
Z Gharaie, MH Azizi, M Barzegar, HA Gavlighi
LWT 105, 265-271
|
| 2019 |
Effect of different enzymatic extractions on molecular weight distribution,
rheological and microstructural properties of barley bran β-glucan
R Karimi, MH Azizi, Q Xu
International journal of biological macromolecules 126, 298-309
|
| 2019 |
The antidiabetic potential of black mulberry extract-enriched pasta through
inhibition of enzymes and glycemic index
S Yazdankhah, M Hojjati, MH Azizi
Plant Foods for Human Nutrition 74 (1), 149-155
|
| 2019 |
Encapsulation of soybean meal with fats enriched in palmitic and stearic
acids: effects on rumen-undegraded protein and in vitro intestinal
digestibility
M Sahraei Belverdy, AA Alamouti, AA Khadem, J González, MD Carro, ...
Archives of animal nutrition 73 (2), 158-169
|
| 2019 |
The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate
from quinoa
M Mahdavi‐Yekta, L Nouri, MH Azizi
Food Science & Nutrition 7 (3), 930-936
|
| 2019 |
Capability of solvent retention capacity to quality of flat bread in three
wheat cultivars
R Aghagholizadeh, M Kadivar, M Nazari, H Ahmadi, MH Azizi
Journal of food science and technology 56, 775-782
|
| 2019 |
Effects of microbial transglutaminase and fermentation type on improvement
of lysine availability in wheat bread: A response surface methodology
N Mollakhalili Meybodi, AM Mortazavian, L Mirmoghtadaie, SM Hosseini,
...
Applied Food Biotechnology 6 (3), 151-164
|
| 2019 |
Effect of Ultrasonic Bath, Surfactant to Oil Ratio and Quince Seed Mucilage
Concentration on Spontaneous Nanoemulsion Properties
R Ghadermazi, ASLA KHOSROWSHAHI, MH AZIZI, F Tamjidi
JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) 6 (4), 533-546
|
| 2019 |
Effect of adding corn fiber on the physicochemical characteristics and Sensory
evaluation of pasta
MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 16 (88), 243-255
|
| 2019 |
Effect of partial replacement of fat with added water and tragacanth gum
(Astragalus gossypinus and Astragalus compactus) on the physicochemical,
texture, oxidative stability …
E Abbasi, RA Sarteshnizi, HA Gavlighi, M Nikoo, MH Azizi, ...
Meat Science 147, 135-143
|
| 2019 |
Electrostatic interaction of plant mucilage with whey protein
R Ghadermezi, ASLA KHOSROWSHAHI, F Tamjidi, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 16 (94), 105-112
|
| 2019 |
Antimicrobial activity of active peptide extracted from quinoa on Staphylococcus
aureus and Salmonella enterica
YM Mahdavi, L Nouri, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 16 (91), 315-322
|
| 2019 |
Effects of microbial transglutaminase and fermentation type on improvement
of lysine availability in wheat bread: A response surface methodology
NM Meybodi, AM Mortazavian, L Mirmoghtadaie, SM Hosseini, SA Yasini,
...
Applied Food Biotechnology 6 (3), 151-164
|
| 2018 |
Impact of Gamma Irradiation on Fatty Acid Profile of Different Types of
Pistachios in Kerman Province
H Fallah, S Khorasani, A Mohammadi, MH Azizi, M Barzegar, ...
Journal of Agricultural Science and Technology 20 (7), 1407-1416
|
| 2018 |
Physicochemical, textural, and sensory evaluation of reduced fat gluten-free
biscuit prepared with inulin and resistant dextrin prebiotic
N Emami, P Dehghan, F Mohtarami, A Ostadrahimi, MH Azizi
Journal of Agricultural Science and Technology 20 (4), 719-731
|
| 2018 |
Integrated extrusion‐enzymatic treatment of corn bran for production of
functional cake
S Haghighi‐Manesh, MH Azizi
Food science & nutrition 6 (7), 1870-1878
|
| 2018 |
Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread
F Omranifar, H Ahmadi Gavghili, MH Azizi, A Manafzadeh
Iranian Food Science and Technology Research Journal 14 (4), 473-483
|
| 2018 |
Enzymatic removal of starch and protein during the extraction of dietary
fiber from barley bran
R Karimi, MH Azizi, Q Xu, MA Sahari, Z Hamidi
Journal of Cereal Science 83, 259-265
|
| 2018 |
Morphological and mechanical properties of Poly (lactic Acid)/zinc oxide
nanocomposite films
M Shafiee Nasab, M Tabari, MH Azizi
Nanomedicine Research Journal 3 (2), 96-101
|
| 2018 |
Inhibitory activity of phenolic-rich pistachio green hull extract-enriched
pasta on key type 2 diabetes relevant enzymes and glycemic index
S Lalegani, HA Gavlighi, MH Azizi, RA Sarteshnizi
Food Research International 105, 94-101
|
| 2018 |
Effects of beta-glucan and resistant starch on wheat dough and prebiotic
bread properties
Z Mohebbi, A Homayouni, MH Azizi, SJ Hosseini
Journal of food science and technology 55, 101-110
|
| 2018 |
Characteristics of canthaxanthin-containing micro-and nanocapsules produced
using electrospraying
F Karimi, MH Azizi, S Moeini, M Karimi, R Moogouei
Crop Research 53 (1and2), 97-107
|
| 2018 |
USING SESAME OIL AND PSYLLIUM SEED MUCILAGE IN OIL CAKE FORMULATION AND
EVALUATING THE INDUCED PHYSICAL AND TEXTURAL CHANGES
A JAFARNEJADI, O EYVAZZADEH, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (71), 269-280
|
| 2018 |
PHYSICAL AND MECHANICAL CHARACTERIZATION OF FILM BASED ON GELATIN-CMC AND
OPTIMIZATION OF FORMULATIONS BASED ON DE-OPTIMAL DESIGN
M RANJBAR, MH AZIZI, HA MIRMAJIDI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (71), 299-308
|
| 2017 |
Inhibitory effects of cinnamon, clove and celak extracts on growth of
Aspergillus flavus and its aflatoxins after spraying on pistachio
nuts before cold storage
S Khorasani, MH Azizi, M Barzegar, Z Hamidi‐Esfahani, ...
Journal of Food Safety 37 (4), e12383
|
| 2017 |
Active packaging systems with emphasis on its applications in dairy products
S Haghighi‐Manesh, MH Azizi
Journal of Food Process Engineering 40 (5), e12542
|
| 2017 |
Physicochemical and functional characterization of wheat milling co-products:
fine grinding to achieve high fiber antioxidant-rich fractions
A Sarfaraz, MH Azizi, HA Gavlighi, M Barzegar
Journal of Cereal Science 77, 228-234
|
| 2017 |
Effect of grape syrup as a replacement for sugar on the chemical and sensory
properties of sponge cake
S Mehrabi, M Koushki, MH Azizi
Current Research in Nutrition and Food Science 5 (2), 126
|
| 2017 |
Characterization of wheat gluten subunits by liquid chromatography–Mass
spectrometry and their relationship to technological quality of wheat
R Aghagholizadeh, M Kadivar, M Nazari, F Mousavi, MH Azizi, M Zahedi,
...
Journal of cereal science 76, 229-235
|
| 2017 |
Evaluation of physico-mechanical and antimicrobial properties of gelatin-carboxymethyl
cellulose film containing essential oil of bane (Pistacia atlantica)
M Ranjbar, MH Azizi, A Mirmajidi Hashtjin
Nutrition and Food Sciences Research 4 (3), 11-17
|
| 2017 |
Production and evaluation of type of multi‐layer active film for packaging
of pasteurized milk
S Haghighi‐Manesh, MH Azizi
Journal of Food Process Engineering 40 (3), e12442
|
| 2017 |
Determine the rheological properties dessert made with pistachios and dates
S Khorasani, MH Azizi
Journal of food science and technology (Iran) 14 (62), 180-167
|
| 2017 |
The interaction effects of montmorillonite and glycerol on the properties
of polyvinyl alcohol-montmorillonite films
A Jokar, MH Azizi, Z Hamidi Esfehani
Nutrition and Food Sciences Research 4 (2), 25-34
|
| 2017 |
Professor Reza Gharib, Pioneering Medical Teacher of Shiraz School of Medicine
MH Azizi
Archives of Iranian Medicine 20 (4), 263-264
|
| 2017 |
Microbial, chemical, and sensorial properties of chicken fillets coated
by gelatin-carboxymethyl cellulose film containing essential oil of bene
(Pistacia atlantica)
M Ranjbar, MH Azizi
Journal of food quality and hazards control 4 (1), 14-19
|
| 2017 |
Influence of ethanol and methanol extracts of walnut leaf and green hull
on saccharomyces cerevisiae, bacillus licheniformis and aspergillus niger
in date syrup
A Heshmati, M Azizi, S Ghadimi
Iranian Journal of Nutrition Sciences & Food Technology 11 (4), 81-88
|
| 2017 |
Probiotic potential of Lactobacillus strains isolated from Mazandaran local
cheese
M Tavakkoli, Z Hamidi-Esfahai, MA Hejazi, MH Azizi, S Abbasi
Iranian Journal of Nutrition Sciences & Food Technology 11 (4), 89-98
|
| 2017 |
Characterization of probiotic abilities of Lactobacilli isolated from Iranian
Koozeh traditional cheese
M Tavakoli, Z Hamidi-Esfahani, MA Hejazi, MH Azizi, S Abbasi
Polish Journal of Food and Nutrition Sciences 67 (1)
|
| 2017 |
Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread
Properties
Z Mohebbi, A Homayouni, MH Azizi, MA Jafarabadi, SJ Hosseini
J Prob Health 5 (160), 2
|
| 2017 |
STUDY OF PHYSICOCHEMICAL PROPERTIES OF NORMAL AND ACETYLATED WHEAT AND WAXY
CORN STARCHES AND THEIR EFFECTS ON RHEOLOGICAL PROPERTIES OF WHEAT FLOUR
DOUGH
M EBRAHIMIAN, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (67), 157-167
|
| 2017 |
EFFECT OF REPLACING SUGAR WITH DATE CONCENTRATE AND STEVIA SWEETENER ON
PHYSICAL AND SENSUAL PROPERTIES OF SPONGE CAKES
E AHMADI, Y MAGHSOUDLOU, MH AZIZI, M ALAMI, M GHORBANI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 (60), 61-79
|
| 2017 |
EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND PACKAGE TYPE ON INCREASING SHELF
LIFE OF TOAST BREAD
J NOROUZ, MH AZIZI, Z HAMIDI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (68), 319-329
|
| 2017 |
DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES
S KHORASANY, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (62), 167-180
|
| 2017 |
INVESTIGATION THE EFFECTS OF INULIN AND GREEN TEA POWDER REPLACEMENT ON
PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF PASTA
F Rahiminezhad, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (68), 147-155
|
| 2017 |
Evaluation of some variables affecting the acidification characteristics
of liquid sourdough
A Sarfaraz, MH AZIZI, EZ HAMIDI, A ZAFARI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 (60), 115-124
|
| 2017 |
Investigation on the effect of edible coatings based on xanthan, carboxy
methyl cellulose and sodium alginate, on extending of baguette bread shelf
life
AA Ghaderi, S Sarem Nejad, MH Azizi
Journal of food science and technology (Iran) 13 (59), 133-141
|
| 2017 |
EFFECT OF DAMAGED STARCH ON MACARONI QUALITY
N SALOUR, M SALEHIFAR, MH AZIZI, R AFSHINPAJOUH
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 (60), 199-208
|
| 2016 |
Enhancement of thermal stability and antioxidant activity of thyme essential
oil by encapsulation in chitosan nanoparticles
M Barzegar, M Ghaderi Ghahfarokhi, MA Sahari, MH Azizi
Journal of Agricultural Science and Technology 18 (7), 1781-1792
|
| 2016 |
The effect of native and acetylated wheat starches on reological properties
of dough and quality of Barbari bread
MH Azizi, H Ahmadi Gavlighi, M Ebrahimian
Research and Innovation in Food Science and Technology 5 (3), 221-234
|
| 2016 |
Designing of high voltage electric field for soybean and sunflower oil bleaching
E Abedi, MA Sahari, M Barzegar, MH Azizi
Innovative Food Science & Emerging Technologies 36, 173-180
|
| 2016 |
Effect of xanthan and CMC on rheological properties of Gluten-free bread
dough
N Sadegh Nia, MH Azizi, M Seyedin Ardebili, M Mohammadi
Journal of food science and technology (Iran) 13 (51), 137-148
|
| 2016 |
Nanoencapsulation approach to improve antimicrobial and antioxidant activity
of thyme essential oil in beef burgers during refrigerated storage
M Ghaderi-Ghahfarokhi, M Barzegar, MA Sahari, MH Azizi
Food and Bioprocess Technology 9, 1187-1201
|
| 2016 |
Influence of β-glucan and resistant starch prebiotics on dough Rheology.
Z Mohebbi, A Homayouni, MH Azizi, MA Jafarabadi, R Afshinpajouh
Journal of Food Science & Technology (2008-8787) 12 (50)
|
| 2016 |
Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties
and Barbari Bread Quality.
Z Gharaie, MH Azizi, M Barzegar, R Aghagholizade
Journal of Food Science & Technology (2008-8787) 12 (50)
|
| 2016 |
Formation of soluble complexes of milk proteins–soluble fraction of Iranian
native gums and investigation of the effect of biopolymers concentration
on phase behavior of systems
F Azari Kia, S Abbasi, Z Hamidi, MH Azizi
Journal of food science and technology (Iran) 13 (58), 1-14
|
| 2016 |
EFFECT OF USING WHITE FLOUR, SEMOLINA AND MIXTURE OF SEMOLINA AND WHITE
FLOUR ON QUALITY CHARACTERISTICS OF MACARONI
P SAEMI, M SALEHIFAR, MH AZIZI, R AFSHINPAJOUH
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 (61), 153-161
|
| 2016 |
Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase
enzyme on farinograph and quality characteristics of gluten-free pasta
F Shokri, M Salehi Far, MH Azizi
Journal of food science and technology (Iran) 13 (59), 123-132
|
| 2015 |
Evaluation and Optimization of Starch-Clay Nanocomposite Film.
H Barzegar, MH Azizi, M Barzegar, ZH Esfahani
Journal of Food Science & Technology (2008-8787) 12 (49)
|
| 2015 |
The effect of adding Eleaagnus angustifolia powder to quality characteristics
of burger’s bread
S Vatan Doust, MH Azizi, M Hojjat Eslami, H Molavi
Journal of food science and technology (Iran) 12 (49), 73-84
|
| 2015 |
Effects of hydrocolloids on the rheological characteristics of dough and
the quality of bread made from frozen dough
Z Gharaie, MH Azizi, M Barzegar, R Aghagholizade
Journal of Texture Studies 46 (5), 365-373
|
| 2015 |
Effects of ultrasound time on the properties of polyvinyl alcohol-based
nanocomposite films
A Jokar, MH Azizi, Z Hamidi Esfehani
Nutrition and Food Sciences Research 2 (4), 29-38
|
| 2015 |
Effect of different formulations on mechanical and physical properties of
calcium alginate edible films
MR Koushki, MH Azizi, M Azizkhani, P Koohy-Kamaly
Journal of food quality and hazards control 2 (2), 45-50
|
| 2015 |
Statistical Optimization of Tannase Production by Penicillium sp. EZ-ZH390
in Submerged Fermentation
EZ Molkabadi, ZH Esfahani, MA Sahari, MH Azizi
Applied Food Biotechnology 2 (3), 63-70
|
| 2015 |
Impact of tragacanth and xanthan gums on the physical and textural characteristics
of gluten-free cake
M Hojjatoleslami, MH Azizi
Nutrition and Food Sciences Research 2 (2), 29-37
|
| 2015 |
Optimisation of soya bean oil bleaching by ultrasonic processing and investigate
the physico‐chemical properties of bleached soya bean oil
E Abedi, MA Sahari, M Barzegar, MH Azizi
International Journal of Food Science & Technology 50 (4), 857-863
|
| 2015 |
Application of inulin in cheese as prebiotic, fat replacer and texturizer:
A review
R Karimi, MH Azizi, M Ghasemlou, M Vaziri
Carbohydrate polymers 119, 85-100
|
| 2015 |
Effect of calcium alginate edible coatings on microbial and chemical properties
of lamb meat during refrigerated storage
MR Koushki, MH Azizi, P Koohy-Kamaly, M Azizkhani
Journal of food quality and hazards control 2 (1), 6-10
|
| 2015 |
Effect of calcium alginate coating on shelf life of frozen lamb muscle
M Koushki, MH Azizi, P Koohy-Kamaly, Z Amiri, M Azizkhani
Archives of Advances in Biosciences 6 (1)
|
| 2015 |
Development of gluten-free bread using guar gum and transglutaminase
M Mohammadi, MH Azizi, TR Neyestani, H Hosseini, AM Mortazavian
Journal of Industrial and Engineering Chemistry 21, 1398-1402
|
| 2015 |
EXAMINE THE ROLE OF CONFIDENCE IN THE PERFORMANCE OF BODYBUILDERS IN KERMANSHAH
PROVINCE
A VEISI, E SAFFARI, J RAHMANI, M AZIZI
|
| 2015 |
EFFECTS OF ULTRASOUND TIME ON THE PROPERTIES OF METHYL CELLULOSE-BASED NANOCOMPOSITE
FILMS
A JOKAR, MH AZIZI, EZ HAMIDI, S ABBASI
|
| 2015 |
PRODUCTION AND OPTIMIZATION OF A NEW BILAYER NANOCOMPOSITE FILM FOR FOOD
PACKAGING
A JOKAR, MH AZIZI, EZ HAMIDI, S ABASI
|
| 2015 |
Determining and modeling rheological characteristics of quince seed gum
B Abbastabar, MH Azizi, A Adnani, S Abbasi
Food Hydrocolloids 43, 259-264
|
| 2014 |
Effect of brown rice flour fortification on the quality of wheat-based dough
and flat bread
S Khoshgozaran-Abras, MH Azizi, N Bagheripoor-Fallah, A Khodamoradi
Journal of Food Science and Technology 51, 2821-2826
|
| 2014 |
Effect of potassium sorbate on antimicrobial and physical properties of
starch–clay nanocomposite films
H Barzegar, MH Azizi, M Barzegar, Z Hamidi-Esfahani
Carbohydrate polymers 110, 26-31
|
| 2014 |
Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC
M Mohammadi, N Sadeghnia, MH Azizi, TR Neyestani, AM Mortazavian
Journal of Industrial and Engineering Chemistry 20 (4), 1812-1818
|
| 2014 |
P-238: Lack of Association of Estrogen Receptor Polymorphisms with Male
Infertility
M Khosravifar, Z Chekini, S Yazdi, M Azizi, S Gilani, P Afsharian
Int J Fertil Steril 8 (2.5)
|
| 2014 |
Evaluation of Solvent Extraction Efficiency–Chemical Analysis of the Oil
Extracted from Apple Seeds
M Azizi, AA Safekordi
Journal of Food Biosciences and Technology 4 (JFBT (Vol. 4-No. 2)),
27-32
|
| 2014 |
The effect of estrogen receptor [alpha] polymorphism on semen quality
M Khosravifar, Z Chekini, SR Yazdi, M Azizi, SM Gilani, P Afsharian
International Journal of Reproductive BioMedicine 12 (6), 17
|
| 2014 |
Evaluation of some variables affecting the acidification characteristics
of liquid sourdough.
A Sarfaraz, MH Azizi, H Esfahani, A Zafari
Journal of Food Science & Technology (2008-8787) 12 (46)
|
| 2014 |
Effect of Different Dehulling Methods on Some Physical and Chemical Properties
of Iranian Carob Bean Gum
S Khaligi, S Abbasi, MH Azizi
Iranian Journal of Biosystems Engineering 44 (2), 165-172
|
| 2014 |
INVESTIGATION OF NUTRITIONAL PARAMETERS FOR THE IMPROVEMENT GROWTH OF MONASCUS
PURPUREUS PTCC5303 ON SOLID STATE CULTIVATION
S MANSOORY, A SEYEDIN, F YAZDIAN, A HATAMIAN, M AZIZI
|
| 2014 |
Effect of fungicides, heat therapy, polyethylene packaging, temperature
and storage period on qualitative characteristics of Jiroft tangerine.
S Khorasani, MH Azizi
International Journal of Research and Development in Pharmacy and Life
…
|
| 2014 |
Development of reduced-fat and reduced-energy dark chocolate using collagen
hydrolysate as cocoa butter replacement agent.
MH Azizi, A Taslimi, M Mohammadi, TR Neyestani, MA Mohammadifar
JOURNAL OF FOOD AND NUTRITION RESEARCH
|
| 2014 |
Optimization of extraction yield of quince seed gum and rheological characteristics
under the optimum extraction conditions.
B Abbastabar, MH Azizi, S Abbasi
Iranian Journal of Nutrition Sciences & Food Technology 9 (2), 29-38
|
| 2014 |
Influence of β-glucan and resistant starch on quality and sensory properties
of sliced white bread.
Z Mohebbi, A Homayouni, MH Azizi, MA Jafarabadi
Iranian Journal of Nutrition Sciences & Food Technology 8 (4), 31-40
|
| 2014 |
Development of reduced-fat and reduced-energy dark chocolate using collagen
hydrolysate as cocoa butter replacement agent
MMTR NEYESTANI–MOHAMMAD, A MOHAMMADIFAR
Journal of Food and Nutrition Research (ISSN 1336-8672) 53 (1), 13-21
|
| 2014 |
Statistical optimization of xanthan gum production and influence of airflow
rates in lab-scale fermentor
S Moshaf, EZ HAMIDI, MH Azizi
APPLIED FOOD BIOTECHNOLOGY 1 (1), 17-24
|
| 2014 |
Rheological Properties of Chocolate Pistachio
S Khorasani, MH Azizi, M Eshaghi
JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES)
5 (1 …
|
| 2013 |
Rheological and sensory characteristics of barbari bread made from frozen
dough containing salep and gum tragacanth
Z Gharaie, MH Azizi, M Barzegar, M Hosseini Panjaki
Iranian Journal of Nutrition Sciences & Food Technology 8 (3), 137-144
|
| 2013 |
Improvement of Strain Penicillium sp.
EZ-ZH190 for Tannase Production by Induced Mutation
E Zakipour-Molkabadi, Z Hamidi-Esfahani, MA Sahari, MH Azizi
Applied biochemistry and biotechnology 171, 1376-1389
|
| 2013 |
A new native source of Tannase producer, Penicillium sp. EZ-ZH190: characterization
of the enzyme
E Zakipour-Molkabadi, Z Hamidi-Esfahani, MA Sahari, MH Azizi
Iranian Journal of Biotechnology 11 (4), 244-250
|
| 2013 |
Development of a new method for extraction of canola oil using lecithin
based microemulsion systems
M Radi, S Abbasi, Z Hamidi, MH Azizi
Food Technol 24 (5), 70-72
|
| 2013 |
Preparation and evaluation of active starch-clay nanocomposite film containing
cinnamon oil and potassium sorbate
H Barzegar, MH Azizi, M Barzegar, Z Hamidi
Research and Innovation in Food Science and Technology 2 (2), 167-178
|
| 2013 |
Brief historical perspectives of malaria in Iran
MH Azizi, M Bahadori
Archives of Iranian medicine 16 (2), 131
|
| 2013 |
EFFECT OF FUNGICIDES, HEAT THERAPY, POLYETHYLENE PACKAGING, TEMPERATURE
AND STORAGE PERIOD ON QUALITATIVE CHARACTERISTICS OF JIROFT TANGERINE
S Khorasani, MH Azizi
International Journal of Research and Development in Pharmacy & Life
…
|
| 2013 |
Agend F see Fareghi-Alamdari R 1185 Agrawal M see Sharma S 1093
M Ahmadi, M Ahmed, PA Ajibade, D Ajloo, F Akhlaghi, HS Alaei, SA Alavi,
...
Journal of Chemical Sciences 125
|
| 2013 |
Effect of whey protein based edible coating on the microbial properties
of mutton during cold storage
S Belgheisi, M Aminifar, MH Azizi, Z Hadian
|
| 2013 |
The effect of dairy powders on the gluten-free voluminous breads
F Fani Sadrabadi, SA Yasini Ardakani, MH Azizi
International Journal of Current Microbiology and Applied Sciences 2
(12 …
|
| 2013 |
Optimal Packaging Conditions to Prolong Shelf Life of Lettuce (Lactuca sativa
L.) in a Modified Atmosphere
E GONABADI, EZ HAMIDI, MH AZIZI
JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH 14 (1), 33-44
|
| 2013 |
Investigation on the emulsifying properties of Persian gum as a novel food
emulsifier
S Rahimi, S Abbasi, MA Sahariand, MH Azizi
1st International e-Conference on
|
| 2013 |
Characterization of an unknown exudate gum from Iran: Persian gum
S Rahimi, S Abbasi, M Sahari, M Azizi
1st International e-Conference on Novel Food Processing (IECFP2013).
Mashhad …
|
| 2013 |
E. Zakipour-Molkabadi, Z. Hamidi
MA Esfahani, MH Azizi
Appl Biochem Biotechnol 171, 1376-1389
|
| 2013 |
Effect of different levels of gum tragacanth on bread quality
S Moayedi, MAR SADEGHI, MH Azizi, Y Maghsoudlou
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 (38), 103-112
|
| 2013 |
Effect of microwave pretreatment on drying time of pomegranate arils and
simulation model coefficients
A Motevali, S Minaei, MH Khoshtaghaza, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 (38), 113-126
|
| 2013 |
Effect of hydrocolloids (Tragacanth & Xanthan) on frozen dough characteristics
and volumetric (hamburger) bread.
MD Ketilateh, MH Azizi, F Fazeli
Iranian Journal of Nutrition Sciences & Food Technology 7 (5)
|
| 2013 |
Effect of LDPE/MWCNT films on the shelf life of Iranian Lavash bread
M Salehifar, MH Beladi Nejad, R Alizadeh, MH Azizi
Pelagia Res Libr 3 (6), 183-18
|
| 2012 |
Comparison of ethanol production from cheese whey permeate by two yeast
strains
M Koushki, M Jafari, M Azizi
Journal of Food Science and Technology 49, 614-619
|
| 2012 |
Effects of D-Tagatose and inulin on some physicochemical, rheological and
sensory properties of dark chocolate
M Shourideh, A Taslimi, MH Azizi, MA Mohammadifar
International Journal of Bioscience, Biochemistry and Bioinformatics
2 (5 …
|
| 2012 |
Effects of phenolic compounds extraction from acorn fruit´ s (Quercus branti
var persica Lindl.) with different solvents on antioxidant activity in oxidative
stability of …
M Ghaderi Ghahfarokhi, M Alami, AR Sadeghi Mahoonak, MH Azizi, ...
Iranian Journal of Medicinal and Aromatic Plants Research 28 (1), 59-72
|
| 2012 |
Physico-chemical properties of some commercial lines of Iranian cultivated
wheat flour and their effects on sensory attribute of biscuit
F Jafarzadeh, MH Azizi, F Rashme Karim, P Haratian
Iranian Journal of Nutrition Sciences & Food Technology 7 (1), 0-0
|
| 2012 |
Effect of Flour Extraction Rate and Amount of Asparaginase Enzyme on Reduction
Free Asparagine in Bread Dough
H Vahedi, MH Azizi, F Kobarfard, M Barzegar, Z Hamidi Esfahani
Internal Medicine Today 18 (1), 37-44
|
| 2012 |
Mechanical, physicochemical and color properties of chitosan based-films
as a function of Aloe vera gel incorporation
S Khoshgozaran-Abras, MH Azizi, Z Hamidy, N Bagheripoor-Fallah
Carbohydrate Polymers 87 (3), 2058-2062
|
| 2012 |
Effects of barley β-glucan on some rheological properties of wheat flour
S Rasti, MH Azizi, S Abbasi
Iranian Journal of Nutrition Sciences & Food Technology 6 (4), 0-0
|
| 2012 |
THE EFFECT OF SOY MILK POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH BARBARY
BREAD
M SHAMSHIRSAZ, HA MIRZAEI, MH AZIZI, M ALAMI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (33), 95-100
|
| 2012 |
Study on antioxidant activities of methanolic extracts from fruit of two
variety of acorn Q. Castaneifolia var Castaneifolia and Q. Branti var Persica
in sunflower oil
GM GHADERI, M Alami, MAR SADEGHI, MH Azizi, M Ghorbani
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 (34), 117-127
|
| 2012 |
Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety
of Iranian Acorn (Q. castaneifolia var castaneifolia)
GM GHADERI, MAR SADEGHI, M Alami, MH Azizi, M Ghorbani
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 (35), 45-56
|
| 2012 |
Effect of tragacanth, glycerol and sunflower oil on potato starch-based
edible films
M Fazel, MH Azizi, S Abbasi, M Barzegar
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 (34), 97-106
|
| 2012 |
Effects of salep, glycerol and sunflower oil on potato starch-based edible
film.
M Fazel, MH Azizi, S Abbasi, M Barzegar
Iranian Journal of Nutrition Sciences & Food Technology 6 (4)
|
| 2012 |
Culture condition improvement for phytase production in solid state fermentation
by Aspergillus ficuum using statistical method
H Jafari-Tapeh, Z Hamidi-Esfahani, MH Azizi
International Scholarly Research Notices 2012
|
| 2012 |
Quality of wheat bread incorporated with different levels of peach palm
flour (Bactris gasipaes Kunth)
MH Azizi, JS Andrade, JS Lemos, SJ Souza, RS De Souza, Z Hadian
Journal of Tropical Agriculture and Food Science 40 (1), 13-22
|
| 2012 |
The effect of flour extration rate, amount of asparaginase enzyme, and baking
temperature and time on acrylamide formation in Sangak bread.
H Vahedi, MH Azizi, F Kobarfard, M Barzegar, ZH Esfahani
Iranian Journal of Nutrition Sciences & Food Technology 7 (3), 51-60
|
| 2012 |
COMPARING EFFECTS OF TRADITIONAL AND MICROWAVE COOKING ON CHEMICAL AND SENSORY
CHARACTERISTICS OF PASTA
MM MIR, MH AZIZI, K GHANATI, Z AMIRI, M VOSOUGHKIA
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (33), 112-120
|
| 2012 |
Effects of D-tagatose and inulin as sugar substitutes on the chemical, rheological
and sensory properties of prebiotic dark chocolate
M Shourideh, A Taslimi, MH Azizi, M Amin
International Journal of Bioscience, Biochemistry and Bioinformatics
39 (5 …
|
| 2012 |
THE EFFECT OF FLOUR EXTRACTION RATE AND FERMENTATION TIME ON THE FREE ASPARAGINE
REDUCTION IN SANGAK BREAD DOUGH
H VAHEDI, MH AZIZI, F KOBARFARD, M BARZEGAR, Z HAMIDI, ...
JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 9 (436), 13-20
|
| 2012 |
Mathematical models of drying pomegranate arils in vacuum and microwave
dryers
S Minaei, A Motevali, E Ahmadi, H Azizi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 14 (2), 311-325
|
| 2012 |
Optimization of Corynebacterium glutamicum Glutamic Acid Production
by Response Surface Methodology
M Tavakkoli, Z Hamidi-Esfahani, MH Azizi
Food and bioprocess technology 5, 92-99
|
| 2012 |
Evaluating the effect of modified atmosphere packaging on cheese characteristics:
a review
S Khoshgozaran, MH Azizi, N Bagheripoor-Fallah
Dairy science & technology 92, 1-24
|
| 2011 |
Optimization of conditions for xanthan gum production from waste date in
submerged fermantation
S Moshaf, Z Hamidi-Esfahani, MH Azizi
International Journal of Nutrition and Food Engineering 5 (9), 549-552
|
| 2011 |
Determination of effective variables on arachidonic acid production by Mortierella
alpina CBS 754.68 in solid-state fermentation using Plackett-Burman screening
design
Z Ghobadi, Z Hamidi-Esfahani, MH Azizi
World Acad Sci Eng Technol 81, 678-80
|
| 2011 |
Development of fortified biscuit using NaFeEDTA
M Mohammadi, AS Abedi, MH Azizi, FS Ahmadian, H Pouraram
Journal of the Science of Food and Agriculture 91 (11), 1984-1989
|
| 2011 |
The effect of ultrasound treatment on some properties of methylcellulose
films
E Ahmadi, S Sareminezhad, MH Azizi
Food Hydrocolloids 25 (5), 1399-1401
|
| 2011 |
Effective factors on stimulate and stability of synthesised carotenoid by
Neurospora intermedia
M Sowti Khiabani, Z Hamidi Esfahani, MH Azizi, MA Sahari
Nutrition & Food Science 41 (2), 89-95
|
| 2011 |
Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol
from Kernel of Two Iranian Acorn Varieties
A Sadeghi Mahoonak, M Alami, M Ghorbani, MH Azizi
Iranian Food Science and Technology Research Journal 7 (1)
|
| 2011 |
Properties of a new edible film made of faba bean protein isolate
S Saremnezhad, MH Azizi, M Barzegar, S Abbasi, E Ahmadi
Journal of Agricultural Science and Technology 13 (2), 181-192
|
| 2011 |
An analysis of customers’ satisfaction in Tejarat Bank branches in Isfahan
city
M Kaboli, S Fathi, M Azizi
Interdisciplinary Journal of Contemporary Research in Business 3 (5),
467-480
|
| 2011 |
POSTER PRESENTATIONS: NURSING CARE IN HIGH RISK PREGNANCIES
M Azizi
INTERNATIONAL JOURNAL OF FERTILITY AND STERILITY 5 (1), 91-91
|
| 2011 |
GENETICS: OCCUPATIONAL HAZARDS AND MALE INFERTILITY
MH VAZIRI, GMA SADIGHI, A KAVOUSI, M FIROOZEH, JR KHANI, ...
INTERNATIONAL JOURNAL OF FERTILITY AND STERILITY 5 (1), 78-79
|
| 2011 |
The effects of bran particles variations of flour on quality, gelatinization
and retrogradation of Iranian flat breads
M SALEHIFAR, ASM SEYEDIN, MH AZIZI
JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 8 (230), 5-14
|
| 2011 |
EXTENDING BREAD SHELF-LIFE USING POLYSACCHARIDE COATINGS CONTAINNIG POTASSIUM
SORBATE
E Ahmadi, MH Azizi, S Abbasi, Z Hadian, S Sareminezhad
JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 21 (2), 209-217
|
| 2011 |
Evaluation of Mechanical and Physical Properties of Calcium-Alginate Edible
Films
AS BERENJI, MH Azizi, G Zohourian, Z Hadian, Z Amiri
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (4), 55-64
|
| 2011 |
Formulation of gluten free bread using guar and microbial transglutaminase
enzyme
N Pouresmaeil, MH Azizi, S Abbasi
JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 21 (1), 70-81
|
| 2011 |
Formulation and production gluten free flat bread by xanthan and CMC
N Sadeghnia, MH Azizi, M Seyedin
Masters thesis, Islamic Azad University [in Persian]
|
| 2011 |
DETERMINATION OF MATHEMATICAL MODEL, EFFECTIVE DIFFUSION COEFFICIENT, ACTIVATION
AND CONSUMPTION ENERGY FOR MICROWAVE DRYING OF POMEGRANATE ARILS
AR MOTEVALI, S MINAEI, E AHMADI, MH AZIZI, MH KHOSHTAGHAZA
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (4), 43-53
|
| 2011 |
Edible films: Qualitative parameters and production methods
AM Mortazavian, MH Azizi, S Sohrabvandi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (4), 107-117
|
| 2011 |
COMPARISION OF THE EFFECT OF FEROLIC AND TANIC ACID ON COLOR STABILITY AND
ORGANOLEPTIC PROPERTIES OF POMEGRANATE JUICE AT DIFFERENT TIME OF STRONG
IN 5OC
S SOBHI, MH AZIZI, M BARZEGAR, A TASLIMI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (4), 73-83
|
| 2011 |
Study of effects of D-tagatose and inulin as sugar substitutes on the physical,
chemical and rheological properties of milk chocolate
M Shoorideh, A Taslimi, MH Azizi, MA Mohammadifar
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (29), 113-125
|
| 2011 |
STUDY OF APPROPRIATE METHOD ON COTTONSEED PROTEIN CONCENTRATE PRODUCTION
FOR HUMAN CONSUMPTION
MR KOUSHKI, AS KHOSHGOZARAN, MH AZIZI, S BELGHAISI, ...
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (28), 107-114
|
| 2011 |
Changes in wheat starch crystallinity during staling of flat breads: Effects
of protein on retrogradation
M Salehifar, AM SEYYEDAIN, MH Azizi
JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY 1 (1), 25-32
|
| 2011 |
Effect of soaking in water, alkali and acetic acid to remove polyphenol
from kernel of two Iranian acorn varieties
M Ghaderi, MA SADEGHI, M Aalami, M Ghorbani, MH Azizi
IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL 7 (1), 50-59
|
| 2011 |
Effects of flour type, freezing method, and storage time on the quality
of Barbari bread made from frozen dough.
MR Koushki, SK Abras, MH Azizi
Iranian Journal of Nutrition Sciences & Food Technology 5 (4)
|
| 2010 |
Effects of D-Tagatose, inulin and stevia as sugar substitutes on the physical,
chemical, rheological and sensory properties of dark chocolate
M Shourideh, A Taslimi, MH Azizi, MA Mohammadifar, M Mashayekh
Iranian Journal of Nutrition Sciences & Food Technology 5 (3), 29-38
|
| 2010 |
Effect of ultrasound treatment on methylcellulose film properties and application
of modified films in packaging of baguette bread
E Ahmadi, MH Azizi, Z Hadian
Iranian Journal of Nutrition Sciences & Food Technology 5 (3), 11-18
|
| 2010 |
Effects of soymilk powder on the nutritional value and sensory qualities
of Iranian barbary bread
M Shamshirsaz, H Mirzaie, MH Azizi, M Alami, A Daraei Garmakhany
Iranian Journal of Nutrition Sciences & Food Technology 5 (1), 49-53
|
| 2010 |
Effects of nanofilms packaging on organoleptic and microbial properties
of bread
M Sattari, S Minaee, MH Azizi, H Afshari
Iranian Journal of Nutrition Sciences & Food Technology 4 (4), 65-74
|
| 2010 |
ANDROLOGY: P-20: THE RELATIONSHIP BETWEEN OCCUPATION AND SEMEN QUALITY
MH Vaziri, GMA SADIGHI, A KAVOUSI, TDA VOSOUGH, M FIROUZEH, ...
INTERNATIONAL JOURNAL OF FERTILITY AND STERILITY 4 (1115), 60-60
|
| 2010 |
PRODUCTION AND SENSORY EVALUATION OF TOMATO JUICE CONCENTRATE
MR KOUSHKI, MH AZIZI, MA HEJAZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (3), 99-108
|
| 2010 |
INVESTIGATION OF PERMEABILITY PROPERTIES OF FOOD PACKAGING NANOFILMS
NM SATARI, S MINAEI, MH AZIZI, H AFSHARI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 (4), 95-102
|
| 2010 |
EFFECT OF FORTIFICATION WITH NAFEEDTA ON PHYSICOCHEMICAL AND SENSORY PROPERTIES
OF BISCUIT
AS ABEDI, M MOHAMMADI, MH AZIZI, AF SEYED, P HARATIAN
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (3), 41-49
|
| 2010 |
STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS
OF LAVASH BREAD
S JAMSHEEDPUR, A TASLIMI, MH AZIZI, Z HADIAN
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (2), 133-143
|
| 2010 |
Evaluation of replacemet of date liquid sugar as a replacement for invert
syrup in a layer cake
H Ahmadi, MH Azizi, L Jahanian, SH Amirkaveei
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (1), 57-64
|
| 2010 |
Applications of edible film in food
SAM MORTAZAVIAN, MH Azizi, S Sohrabvandi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (1), 111-131
|
| 2010 |
Effect of two different species of Iranian gum tragacanth on the rheological
properties of mayonnaise sauce
T Alemzadeh, MA Mohammadifar, MH Azizi, K Ghanati
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 (3), 127-141
|
| 2010 |
Effects of Variation in Flour Extraction Rate on Dough Rheology, Staling
and Retrogradation of Lavash Breads
M Salehifar, ASM SEYEDEIN, MH AZIZI
JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 7 (327), 17-27
|
| 2010 |
Effect of wheat flour protein variations on sensory attributes, texture
and staling of Taftoon bread
M Salehifar, MS Ardebili, MH Azizi
Food Science and Technology 30, 833-837
|
| 2010 |
Comparison of Mechanical Properties Between Two Varieties of Rice Straw
M Tavakoli, H Tavakoli, MH Azizi, GH Haghayegh
Advance Journal of Food Science and Technology 2 (1), 50-54
|
| 2010 |
Effects of the addition of oat bran on the rheological characteristics of
dough and quality of Sangak bread
H Nikoozade, A Taslimi, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (1), 1-10
|
| 2009 |
gelatinization and staling of Iranian Lavash and Taftoon breads
M Salehifar, M Seyedein Ardebili, MH Azizi
Iranian Journal of Nutrition Sciences & Food Technology 4 (2), 13-24
|
| 2009 |
Efficiency and mechanism of action of hydrocolloids in preventing serum
separation in Doogh
F Azarikia, S Abbasi, MH Azizi
Iranian Journal of Nutrition Sciences & Food Technology 4 (1), 11-22
|
| 2009 |
Influence of microwave-microencapsulated citric acid on some sensory properties
of chewing gum
S Abbasi, S Rahimi, MH Azizi
Journal of microencapsulation 26 (1), 90-96
|
| 2009 |
A Brief History of the Publication of Biomedical Journals in Iran between
1901 and 1979
MH AZIZI, JGHA RAEIS, HAD NOUROUZI
ARCHIVES OF IRANIAN MEDICINE 12 (2), 204-211
|
| 2009 |
Investigation of the efficiency and mechanisms of some hydrocolloids on
the stabilization of Doogh
F Azarikia, S Abbasi, MH Azizi
Iranian J Nutr Sci and Food Tech 4 (1), 11-22
|
| 2009 |
Evaluation of chemical and microbal characteristics of butter packaged by
dairy industries
S Saremnezhad, TMH AZIZI, SK HOSSEINI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5 (4), 37-46
|
| 2009 |
Effects of kind and quantity of yeast on dough rheological properties and
organoleptical quality of Iranian flat breads
MS Yarmand, KK RESHMEH, TMH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5 (4), 29-35
|
| 2009 |
Effect of pH and plasticizer concentration on the properties of faba bean
protein isolate based edible film
S Saremnezhad, TMH AZIZI, BM BARZEGAR, S Abbasi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 (2), 93-103
|
| 2009 |
STUDY OF THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON SENSORY CHARACTERISTICS
OF SANGAK AND BARBARI BREADS
S JAMSHIDPOUR, TMH AZIZI, A TASLIMI, Z Hadian, SM HOSSEINI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 (1), 65-75
|
| 2009 |
Efficiency of two iron microencapsulation techniques and their effects on
some properties of pasteurized milk.
S Azari, S Abbasi, MH Azizi
Iranian Journal of Nutrition Sciences & Food Technology 3 (4)
|
| 2009 |
Different approaches for determination of bread staling
B Nasehi, MH Azizi, Z Hadian
Journal of Food Science and Technology 6 (1), 53-63
|
| 2009 |
Occurrence of ochratoxin A in rice sold in chain stores in Tehran, 2007
Z Hadian, H Yazdanpanah, MH Azizi, AF SEYED, MR KOUSHKI, ...
JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY 4 (213), 53-59
|
| 2008 |
The studies of microbiostratigraphic of Tarbur formation in South-East Shiraz
areas
M Azizi, M Afgheh
|
| 2008 |
Assessment of physical properties of whey protein-monoglyceride edible film
and its coating effect on the moisture loss and sensory properties of fresh
mutton
S Belgheisi, MH Azizi, G Zohourian, Z Hadian
Iranian Journal of Nutrition Sciences & Food Technology 3 (3), 83-93
|
| 2008 |
Interaction between lactic acid bacteria and bakers yeast in liquid sourdough
fermentation
A Sarfaraz, MH Azizi, Z Hamidi Esfahani, K Torshizi, A Zafari
Iranian Journal of Nutrition Sciences & Food Technology 3 (2), 73-80
|
| 2008 |
Determination of pesticides in fruits by gas chromatography/mass spectrometry
after high performance gel permeation clean up
Z Hadian, MH Azizi, H Hosseiny, K Khosravi-Darani
Asian Journal of Chemistry 20 (4), 2643
|
| 2008 |
Comparison of the freezing point, chloramines-T, and HPLC methods for determination
of the extent of lactose hydrolysis in milk
A Saeed Abadian, S Abbasi, M Azizi, R Rouhani
Iranian Journal of Nutrition Sciences & Food Technology 2 (4), 27-40
|
| 2008 |
Physico-chemical quality of seeds of pomegranate cultivars (Punica granatum
L.) grown in Iran and antioxidative activity of their phenolic component
HR Samadloiy, MH Azizi, M Barzegar
Journal of Food Science and Technology-Mysore 45 (2), 190-192
|
| 2008 |
EFFECT OF WHEAT PATENT FLOUR FORTIFICATION WITH IRON, FOLIC ACID, ZINC AND
CALCIUM ON IT’S CHEMICAL CHARACTERISTICS, ORGANOLEPTIC, AND SHELF LIFE PROPERTIES
OF BARBARI BREAD
AS BERENJI, MH AZIZI, MALI SAHARI
JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES 15 (1), 71-76
|
| 2008 |
INFLUENCE OF CITRIC ACID MICROENCAPSULATED WITH MICROWAVE ON SOME SENSORY
PROPERTIES OF CHEWING GUM
S RAHIMI, S ABBASI, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5 (1), 1-12
|
| 2008 |
The effect of fortification with Iron, Folic acid, Zinc and Calcium on rheology
and chemical properties of Setareh wheat flour
AS BERENJI, TMH AZIZI, MALI SAHARI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (4), 33-43
|
| 2008 |
Determination of pesticide residues in fresh and greenhouse vegetables
MH Azizi, Z Hadian
Journal of Sciences and Technology of Agriculture and Natural Resources
12 …
|
| 2008 |
Determination of optimum properties of wheat flour for production of flat
breads
M Salehifar, M Seyedein Ardebili, MH Azizi
Food Tech & Nutr 5, 1-13
|
| 2008 |
Antioxidant activity of phenolic compounds of grape pomace (Research note)
Y Rouzbehan, D ALIPOUR, M BARZEGAR, TMH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5 (3), 69-74
|
| 2008 |
Effect of retrograded waxy corn starch on dough rheological properties and
quality of baguette bread
F Ahmadian, TMH AZIZI, SM SEYEDIN
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (4), 1-8
|
| 2008 |
Effect of cultivar and cold storage of pomegranate (Punica granatum L.)
juices on organic acid composition
A Aarabi, M Barzegar, MH Azizi
Asean Food J 15 (15), 45-55
|
| 2007 |
The effect of leavening agents and fermentation time on decreasing of phytic
acid of loaf bread
PH HAGH, MALI SAHARI, MH AZIZI, B Pirayeshfar
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (1), 27-34
|
| 2007 |
STUDY OF LEVEL AND SOURCES OF POLLUTION IN YAZDS WHITE CHEESE IN BRINE
BY SOME METALS
ZJ SADEGHI, MH AZIZI, SH DADFARNIA, SM HOSSEINI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (1), 1-7
|
| 2007 |
ENCAPSULATION OF EDIBLE CITRIC ACID USING MICROWAVES
S Rahimi, S ABBASI, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 3 (4), 11-22
|
| 2007 |
Relation of fatty acids composition with stability of sunflower and canola
oil blends
T Mohammadi, TMH AZIZI, A Taslimi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (2), 67-76
|
| 2007 |
Evaluation of the influence of different levels of sodium stearoyl lactylate
(SSL) on dough rheological properties and quality of Taftoon
M KARIMI, TMH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (3), 31-39
|
| 2007 |
STUDY ON STARCH GELATINIZATION IN BARBARY BREAD BY X-RAY DIFFRACTION (XRD)
A ERFANIAN, ASM SEYEDIN, TMH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4 (3), 15-20
|
| 2007 |
Chemical and sensory characteristics of UF white cheese fortified with iron
H Amraei, MH Azizi, M BARZEGAR, GAVLH AHMADI
JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES 14 (4), 184-192
|
| 2007 |
PRODUCTION OF FORTIFIED BARBARIBREAD WITH DIFFERENT CALCIUM SOURCES AND
EVALUATION OF IT
F FAZELI, M Azar, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 3 (4), 33-40
|
| 2007 |
Evaluation of the staling of Taftoon bread containing sodium stearoyl lactylate
(SSL) With different methods
M Karimi, MH Azizi, SM Hossaini
Tarbiat Modares University 3 (3), 19-27
|
| 2007 |
Antioxidative effect of pomegranate seed phenolic componends on soybean
oil
LHR SAMAD, MH Azizi, M BARZEGAR
JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES 14 (4), 193-200
|
| 2007 |
Total phenolic contents and antioxidant activity of pomegranate (Punica
granatum L.) peel extracts
P Yasoubi, M Barzegar, MALI SAHARI, MH Azizi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 9 (1), 34-42
|
| 2006 |
Starch gelatinization in Lavash bread as determined by the X-ray diffraction
technique
A Erfanian, M Seyyedain Ardabili, M Azizi
Iranian Journal of Nutrition Sciences & Food Technology 1 (2), 17-12
|
| 2006 |
Pesticide residues in vegetables marketed in the main wholesale fruit and
vegetable market in Tehran as determined by gas chromatography/mass spectrometry,
2005
Z Hadian, M Azizi
Iranian Journal of Nutrition Sciences & Food Technology 1 (2), 13-20
|
| 2006 |
Moisture sorption isotherms and isosteric heat for pistachio
M Yazdani, P Sazandehchi, M Azizi, P Ghobadi
European Food Research and Technology 223, 577-584
|
| 2006 |
Determination of fatty acids and total lipid content in oilseed of 25 pomegranates
varieties grown in Iran
A Fadavi, M Barzegar, MH Azizi
Journal of Food Composition and Analysis 19 (6-7), 676-680
|
| 2006 |
Criteria for evaluating flour and dough in the production of flat bread
MH Azizi, N Rajabzadeh, A Golshantafti
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE- 43 (4), 413
|
| 2006 |
Treadmill running reverses retention deficit induced by morphine
HA Alaei, L Borjeian, M Azizi, S Orian, A Pourshanazari, O Hanninen
European journal of pharmacology 536 (1-2), 138-141
|
| 2006 |
Determination of chlorinated pesticide residues in vegetables by gas chromatography/mass
spectrometry
Z Hadian, MH AZIZI, RE FERDOUSI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 3 (1), 67-74
|
| 2006 |
INVESTIGATION OF PHYSICOCHEMICAL PROPERTIES OF TEN VARIETIES OF YAZD POMEGRANATE
MEGRANATE SEED
LHR SAMAD, TMH AZIZI, M BARZEGAR
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 3 (2), 19-26
|
| 2006 |
Effect of selected hydrocolloids on bread staling as evaluated by DSC and
XRD
HA Gavilighi, MH Azizi, M Barzegar, MA Ameri
Journal of Food Technology 4 (3), 185-188
|
| 2006 |
Effect of flour extraction rate on flour composition, dough rheological
characteristics and quality of flat bread
MH Azizi, SM SEYEDIN, SH Peyghambardoust
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 8 (4), 323-330
|
| 2005 |
Determination of approperiate time of storage of some wheat varieties for
increasing baking quality
A Baniasadi, MH Azizi, MA Sahari
Journal of food science and technology (Iran) 2 (6), 9-19
|
| 2005 |
Effect of surfactant in pasting characteristics of various starches
MH Azizi, GV Rao
Food Hydrocolloids 19 (4), 739-743
|
| 2005 |
Note. Physicochemical composition of ten pomegranate cultivars (Punica granatum
L.) grown in Iran
A Fadavi, M Barzegar, MH Azizi, M Bayat
Food Science and Technology International 11 (2), 113-119
|
| 2005 |
Effect of surfactant gels on dough rheological characteristics and quality
of bread
DMH AZIZI, GV Rao
Critical reviews in food science and nutrition 44 (7-8), 545-552
|
| 2005 |
MICROFLORA OF IMPORTANT DATE PALM FRUITS VARIETIES IN KHUZESTAN
M HOJATI, MH AZIZI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2 (2), 29-37
|
| 2005 |
Effect of different fermentation condition phytic acid content of Barbary
dough
AN Sh, MH Azizi, Z Hamidi Esfahani
IJFST 2 (12), 1-11
|
| 2005 |
Effect of different fermentation conditions on phytic acid content of Barbary
dough
S Arshadinezhad, MH AZIZI, EZ HAMIDI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2 (2), 1-11
|
| 2005 |
Determination Of Suitable Storage Time for Some Kind of Wheat For Improving
Baking Quality
AA BANI, MH Azizi, MALI SAHARI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2 (3), 9-19
|
| 2005 |
EFFECT OF VARIOUS PROCESSING METHODS ON THE CLOUD STABILITY OF CARROT JUICE
Z Mokhtary, EZ HAMIDI, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2 (1), 27-34
|
| 2005 |
Effect of storage of surfactant gels on the bread making quality of wheat
flour
MH Azizi, GV Rao
Food chemistry 89 (1), 133-138
|
| 2004 |
Evaluation of physico-chemical composition of cultivated pomegranates in
Yazd
M Barzegar, A Fadavi, TMH Azizi
Iranian Journal of Nutrition Science and Food Technology 1 (2), 9-14
|
| 2004 |
Strategies to reduce waste and improve the quality of bread
MH Azizi
PROCEEDINGS OF SYMPOSIUM OF NATIONAL RESOURCES LOSS PREVENTION
|
| 2004 |
Protein content of important wheat varieties in Iran and their technological
properties
H Ahmadi-Gavligi, MALI SAHARI, TMH AZIZI, KK RESHMEH
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1 (2), 1-7
|
| 2004 |
EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY
OF LAVASH BREAD
AM ARAB, MH AZIZI, M BARZEGAR
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1 (1), 55-64
|
| 2004 |
OPTIMIZATION OF LAVASH DOUGH FERMENTATION
R Aghagholizadeh, MH Azizi, MALI SAHARI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1 (3), 1-10
|
| 2004 |
CELLULOSE ENZYME PRODUCTION BY NEUROSPORA INTERMEDIA UNDER SOLID STATE FERMENTATION
SYSTEM
S Saremnezhad, EZ HAMIDI, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1 (2), 33-40
|
| 2004 |
Influence of selected surfactant gels and gums on dough rheogical characteristics
and quality
MH Azizi, GV Rao
Journal of Food Quality 27, 320-336
|
| 2004 |
An investigation on the physico-chemical composition of various pomegranates
(Punica granatum L.) grown in Yazd
M Barzegar, A Fadavi, MH Azizi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 1 (2), 9-14
|
| 2004 |
Dough Rheological Properties and Effect of Surfactant Gels on Bread Making
Characteristics of Wheat Flours Of Different Qualities.
MH Azizi, GV Rao
Journal of texture studies 35, 75-91
|
| 2003 |
Effect of mono-diglyceride and lecithin on dough rheological characteristics
and quality of flat bread
MH Azizi, N Rajabzadeh, E Riahi
LWT-Food Science and Technology 36 (2), 189-193
|
| 2002 |
Effect of alpha-amylase activity on baguette bread quality
M Hojjati, MH Azizi, M Ahmadi Nadoushan
Agriculture (Not Published) 4 (1), 29-36
|
| 2001 |
Effect of selected surfactants on dough rheological characteristics and
quality of bread
MH Azizi
ph. D. Thesis, Central Food Technological Research Institue Mysore-India
|
| 1998 |
Surgical management of pediatric chronic otitis media, a report of 55 cases
M Azizi
IRCMJ-Iranian Red Crescent Medical Journal 1 (1), 46-50
|
| |
Addiction References
H Alaei, L Borjeian, M Azizi, S Orian, A Pourshanazari, O Hanninen,
...
Pharmacology 536, 138-141
|
| |
Abin-Carriquiry, JA, Voutilainen, MH, Barik, J., Cassels, BK, Iturriaga-Vásquez,
P., Bermudez, I., Durand, C., Dajas, F. and Wonnacott, S. C3-halogenation
of cytisine generates …
Y Akada, S Ogawa, K Amano, Y Fukudome, F Yamasaki, M Itoh, ...
receptor 5 (536), 98
|
| |
The Editors would like to express their sincere thanks and appreciation
to all those who reviewed manuscripts for the journal during 2009.
J Abecassis, S Agboola, J Ahmed, S Alavi, S Altenbach, K Ammar, ...
|
| |
Study of Level and Sources of Pollution in Yazds White Cheese in Brine
by Some Metals
J Sadeghizadeh, MH Azizi, S Dadfarnia, SM Hossaini
|
| |
Investigating and comparing the enzymatic activity of wheat
S Azizi, MH Azizi, P Rajaei
Quinoa and Amaranth
|
| |
Effect of emulsifiers and local gums on the formation, some physical and
rheological properties of orange peel essential oil nanoemulsions
S Abbasi, Z Hamidi Esfahani
Journal of food science and technology (Iran) 13 (60), 11-24
|
| |
The Effect of Fermentation Time on Phytic Acid Content of Bread
H Hagparast, MA Sahari, MH Azizi
Chemistry 70, 451-456
|
| |
Flat bread technology
J Gharooni
Translators: Hojati M, Azizi MH. Tehran: Andishmand press 1383, 77-78
|
| |
Investigation of reduction of losses and bread losses.. Collection of abstract
papers of first bread and bread production machinery congress
MH Azizi
Nation cereal organization, 48
|
