Agriculture

RESEARCH INTERESTS:

·         Food Colloids and Hydrocolloids;

·         Food Rheology;

·         Novel Technologies;

·         Instrumental Analysis.

PAPERS PUBLISHED IN PEERLY REVIEWED INTERNATIONAL JOURNALS:

·         Farahani Gh., Ezzatpanah H., and Abbasi S. (2013).Characterization of Siahmazgi cheese, an Iranian ewe’s milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. LWT - Food Science and Technology, 1­–8

·         Abbasi S., and Mohammadi S. (2013).Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism. Food Bioscience, 2:  53–60.

·         Berenji Ardestani S., Sahari M.A., Barzegar M., Abbasi S. (2013).Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris.Journal of Food and Pharmaceutical Sciences, 1: 67–74.

·         Motavali A., Najafi Gh. H.,  Abbasi S., Minaei S. and Ghaderi A. (2013).Microwave–vacuum drying of sour cherry: comparison of m. mathematical models and artificial neural networks. J Food Sci Technol, 50 : 714–722.

·         Abbasi S. & Saeedabadian A. (2013). Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream. J Food Sci Technol, 50

·         Saberian H., Hamidi-Esfahani Z. and Abbasi S. (2013).Effect of pasteurization and storage on bioactive components of Aloe vera gel. Nutrition & Food Science, 43: 175­–183.

·         Amiri S., Abbasi S., Ezzatpanah H., and Hosseini E. (2013). Nanocapsulation of orange peel oil using microemulsion technique. Agro FOOD Industry Hi Tech, 24: 44–47.

·         Ghaderi A., Abbasi S., Motevali A., and Minaei S. (2012). Comparison of mathematical models and artificial neural networks for prediction of drying kinetics of mushroom in microwave–vacuum drier. Chemical Industry and Chemical Engineering Quarterly,18 (2): 283–293.

·         Nouri M. , Ezzatpanah H., Abbasi S., Aminafshar  M., and Behmadi H., (2012). Effect of partially hydrolyzed kappa-casein on physicochemical and sensory properties of heated milk.Journal of Dispersion Science and Technology, 33: 1204–1209.

·         Samadlouie H.R., Hamidi-Esfahani Z., Alavi S.M., Soltani-Najafabadi M., Sahari M.A., and Abbasi S. (2012).  Statistical approach to optimization of fermentative production of oil and arachidonic acid from Mortierella alpine CBS 754.68.African Journal of Microbiology Research, 6 : 1559–1567

·         Nouri M., Ezzatpanah H., and Abbasi S. (2011). Application of renneted skim milk as a fat mimetics in nonfat yoghurt. Food and Nutrition Sciences, 2:541–548.

·         Abbasi, S.and Azari, S. (2011). Efficiency of novel iron microencapsulation techniques: fortification of milk. International Journal of Food Science and Technology, 46 (9): 1927–1933.

·         Saremnezhad, S., Azizi, M.H., Barzegar, M., Abbasi, S., and Ahmadi, E. (2011). Properties of a new edible film made of faba bean protein isolate.Journal of Agricultural Science and Technology, 13: 181–192.

·         Raki-Salimi, K., Hamidi, Z. and Abbasi, S. (2011). Statistical optimization of arachidonic acid production.Iranian Journal of Biotechnology, 9 (2): 87–93.

·         Dehghan-Shoar, Z., Hamidi, Z., and Abbasi, S. (2010). Effect of temperature and modified atmosphere on quality preservation of Sayer date fruits. Journal of Food Processing and Preservation. 34: 323­–334.

·         Azarikia, F., and Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth.Food Hydrocolloids, 24: 358­–363.

·         Farzanmehr, H. and Abbasi, S. (2009).   Effects of inulin and bulking agents on some physicochemical, textural, and sensory properties of milk chocolate.Journal of Texture Studies,40: 536–553.

·         Abbasi, S.,and Farzanmehr, H. (2009).Optimization of formulation of prebiotic milk chocolate based on rheological properties. Food Technology and Biotechnology,47: 396–403.

·         Abbasi, S.and Azari, S. (2009). Novel microwave–­freeze drying of onion slices.International Journal of Food Science and Technology, 44: 974–979.

·         Abbasi, S.,Rahimi, S. and Azizi, M.H. (2009). Influence of microwave-microencapsulated citric acid o­n some sensory properties of chewing gum. Journal of Microencapsulation, 26: 90–96.

·         Chizari, M., Jannat, S., and Abbasi, S. (2008). Role of extension in developing dairy farmers Knowledge toward milk quality in Golpayegan township, Iran. American_Eurasian Journal of Agriculture and Environment.3(3): 333–338.

·         Alighourchi, H., Barzegar, M. and Abbasi, S. (2008).Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food Chemistry, 110: 1036–1040.

·         Alighourchi, H., Barzegar, M. and Abbasi, S. (2008). Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology A,227: 881–887.

·         Abbasi, S. and Rahimi, S. (2008). Microwave-assisted encapsulation of citric acid using hydrocolloids.International Journal of Food Science and Technology, 43: 1226–1232.

·         Abbasi, S. (2005).Influence of acidification and surfactants on gelation of skimmed

·         milk powder dispersions under high hydrostatic pressure.ICFPTE, 2: 660–668.

·         Abbasi, S., Zandi, P., & Mirbagheri, E. (2005). Quantitaion of limonin in Iranian orange juice concentrates using HPLC and spectrophotometric methods. European Food Research & Technology, 221: 202–207.

·         Abbasi, S.& Dickinson, E. (2004). Gelation of i-carrageenan and micellar casein mixtures under high hydrostatic pressure.Journal of Agricultural &Food Chemistry, 52, 1705–1714.

·         Abbasi, S.& Dickinson, E. (2003). Interaction of micellar casein and i-carrageenan: influence of high pressure. High Pressure Research,23, 71–75.

·         Fallahi, E., Kimiagar, M., Valaei, N., & Abbasi, S. (2003). Effect of fortified flour with ferrous sulfate and with Na₂EDTA on iron deficiency anemia and serum zinc.Journal of Food, Agriculture & Environment, 3–4, 69–71.

·         Abbasi, S.& Dickinson, E. (2002).Induced rheological changes to low methoxyl pectin plus micellar casein mixtures by high-pressure. Journal of Agricultural & Food Chemistry, 50, 3559–3565.

·         Abbasi, S.& Dickinson, E. (2002).Influence of high-pressure treatment on gelation of skim milk powder + low methoxyl pectin dispersions. High Pressure Research, 22, 643–647.

·         Abbasi, S.& Dickinson, E. (2001).Influence of sugars on high-pressure induced gelation of skim milk dispersions.Food Hydrocolloids, 15, 315–319.

PAPERS PUBLISHED IN PEERLY REVIEWED JOURNALS (In Farsi):

·          

·         Azarikia, F., Abbasi, S. and Azizi, MH.  (2009).Investigation of theEfficiency and Mechanism of Some Hydrocolloids on the Prevention of Serum Separation in Doogh

IranianJournal of Nutrition Sciences & Food Technology, 4 (1): 12–22. (In Farsi)

·        Abbasi, S. and Farzanmehr, H. (2009). Optimization of Extracting Conditions of Inulin from Iranian Artichoke with/without Ultrasound Using Response Surface Methodology.

Journal of Agricultural Sciences, Technologies, and Natural Resources (Isfahan University of Technology),13 (47): ??–??. (In Farsi)

·         Saeedabadian, A., Abbasi, S. and Azizi, MH.  (2009).Influence of lactose hydrolysis and sugar reduction on some rheological, physical, and sensory properties of vanilla ice-cream. Agricultural Sciences, 40 (?): ??–??. (In Farsi)

·         Azari, S., Abbasi, S. and Azizi, MH. (2009).Efficiency of two iron microencapsulation techniques and their effects on some properties of pasteurized milk. IranianJournal of Nutrition Sciences & Food Technology, 3 (4): 57–69. (In Farsi)

·         Farzanmehr, H., Abbasi, S. and Sahari, MA. (2008). Effects of Sugar Replacers on Some Physicochemical, Rheological and Sensory Properties of Milk Chocolate.IranianJournal of Nutrition Sciences & Food Technology,3 (3): 65–82. (In Farsi)

·         Azarikia, F. and Abbasi, S.  (2008).Evaluation and Optimization of Extraction Conditions of Soybean Soluble Polysaccharides from Okara. IranianJournal of Nutrition Sciences & Food Technology, 3 (1): 45–56. (In Farsi)

·         Jannat, S., Chizari, M. and Abbasi, S. (2008).Study of dairy farmers' attitude regarding the quality of milk and role of training in improving quality of milk in Golpayegan township, Iran. Journal of Agricultural Sciences, Technologies, and Natural Resources (Isfahan University of Technology), 12 (46): 637–648. (In Farsi)

·         Hatami, Z., Hamidi, Z. and Abbasi, S. (2008).Investigation of the effects of carbonation and orange juice on the physical, chemical, and microbial characteristics of pasteurized carrot juice. IranianJournal of Food Science & Technology, 5 (2): 1–8. (In Farsi)

·         Dehghanshoar, Z., Hamidi, Z., Abbasi, S. and Behmadi, H. (2008).Effect of elevated concentrations of CO2in modified atmosphere packaging on the quality of Sayer dates.Journal of Agricultural Engineering Research, 8 (4): 143–156. (In Farsi)

·         Saeedabadian, A., Abbasi, S. and Azizi, MH.  (2008).Comparison of freezing point, chloramine T, and HPLC methods for determination of the extent of lactose hydrolysis in milk. IranianJournal of Nutrition Sciences & Food Technology, 2 (4): 27–40. (In Farsi)

·         Foroughinia, S., Abbasi, S. and Hamidi, Z.  (2007).Effect of individual and combined addition of salep, tragacanth and guar gums on the stabilization of Iranian Doogh. IranianJournal of Nutrition Sciences & Food Technology, 2 (2): 15–26. (In Farsi)

·         Abbasi, S.and Foroughinia, S. (2007).Influence of some physical and chemical parameters on flow behavior of gum Salab (Orchidaceae orchis) solutions. Journal of Agricultural Sciences, Technologies, and Natural Resources (Isfahan University of Technology), 10(41): 365–372. (In Farsi)

·         Abbasi, S.& Rahimi, S. (2006). Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solutions. IranianJournal of Food Science & Technology, 2 (4): 29–42.(In Farsi)

·         Abbasi, S.,Zandi, P., & Mirbagheri, E. (1999). Determination of limonin content in orange juice concentrates by HPLC and spectrophotometry.Journal of Agricultural Sciences & Industries, 13 (1), 23–32 (In Farsi).

·         Fallahi, E., Kimiagar, M., Jadali, F., Valaei, N., & Abbasi, S. (1998). Comparison of the effects of ferrus sulfate enriched flat breads with and without added Na₂EDTA on
serum iron and zinc amongst the anemic young girls.Journal of the Researcher, 4 (4), 419–427 (Farsi).

·         Gharavi Nouri, A., Abbasi, S., Valaei, N., & Kimiagar, M. (1997). The role of vitamin A deficiency and malnutrition on acute respiratory infections in children.Journal of the Researcher, 3 (7), 83–88 (In Farsi).

INTERNATIONAL CONFERENCES

·         Zakipour, E., Hamidi, Z. and Abbasi, S. Vacuum drying characteristics of kiwi fruit leather. The 7th International Chemical Engineering Congress and Exhibition (IChEC 2011), Kish-Iran, 11-15 November 2011 (Poster).

·         Abbasi, S.,Ostadzadeh, M. and Ehsani, MR. The effects of ultrasound treatment on the stabilization of cacao particles in milk. IDF World Dairy Summit, Parma-Italy, 15-18 October 2011 (Oral).

·         Abbasi, S.,Amiri, S., Ezzatpanah, H. Encapsulation of orange peel essential oil using ethanol as a cosurfactant. Amboise-France, 5-8 October 2011 (Poster).

·         Abbasi, S.,Sheikhshoaei, F. and Sahari, MA. Application of ultrasound for encapsulation of omega 3 fatty acids and enrichment of Doogh. 19International Conference on Bioencapsulation, Amboise-France, 5-8 October 2011 (Oral).

·         Ezzatpanah, H., Efrfani, H., Abbasi, S. et al. Effect of tetrasodium pyrophosphate on physicochemical. China International Food Safety & Quality Conference & Expo, Beijing-China (Poster).

·         Ezzatpanah, H., Nouri, M., Abbasi, S. et al. Chemical, physical and sensory properties of renneted skim milk. China International Food Safety & Quality Conference & Expo, Beijing-China (Poster).

·         Ezzatpanah, H., Nouri, M., Abbasi, S. et al. Application of renneted skimmed milk in nonfat yoghurt. China International Food Safety & Quality Conference & Expo, Beijing-China (Poster).

·         Abbasi, S.and Azari, S.Efficiancy of novel iron microencapsulation techniques: fortification of milk. 18International Conference on Bioencapsulation, Porto-Poteugal, 1-3 October 2010 (Poster).

·         Abbasi, S., Mohammadi, S., Ivestigation of the efficiency and mechanisim of Persian gum on the stabilization of orange juice–milk drink. Food Colloids 2010, 21–24 March, Granada–Spain (Poster).

·         Abbasi, S., Rahimi, S., and Sahari, M.A. Determination of some chemical, physical, physicochemical structural, and rheological properties of persian gum (amygdalus scoparia spach). Food Colloids 2010, 21–24 March, Granada–Spain (Poster).

·         Abbasi, S., Mohammadi, S., and Rahimi, S. Partial Replacement of Gelatin with Persian Gum and Use of Olibanum for Production of Functional Pastille. 15th Gums and Stabilisers for The Food Industry Conference, 2–6 July 2009, Wrexham–UK (Poster)

·         Abbasi, S.and Azarikia, F. Efficiency of Gum Tragacanth, Pectin, and LBG on The Stabilization of Doogh (a type of Iranian traditional fermented milk). 6^th Nizo Dairy Conerence, 30 Sep. –2 Oct. 2009, Papendal–The Netherlands (Poster).

·         Abbasi, S. and Rahimi, S. Introducing a novel hydrocolloid: Persian gum. 9^th International Hydrocolloids Conference, 15–18 June 2008, Singapore (Poster).

·         Abbasi, S. and Azarikia, F. Optimization of extraction conditions of soybean soluble polysaccharides from soymilk Okara. 9^th International Hydrocolloids Conference, 15–18 June 2008, Singapore (Poster).

·         Azari, S., Abbasi, S. and Azizi, MH. Efficiency of novel iron microencapsulation techniques: fortification of milk. Food Colloids 2008, 6–9 April 2008, Le Mans–France (Oral).

·         Abbasi, S.and Farzanmehr, H. Optimization of inulin extraction from a local artichoke using RSM. Food Colloids 2008, 6–9 April 2008, Le Mans–France (Poster).

·         Farzanmehr, H., Abbasi, S. and Sahari, MA. Effect of inulin and some bulking agents on rheological and sensory properties of low-calori milk chocolate. Food Colloids 2008, 6–9 April 2008, Le Mans–France (Poster).

·         Abbasi, S.& Azari, S.Novel freeze drying of onion slices using microwave. 5^th International Congress on Food Technology, 9–11 March 2007, Thessaloniki–Greece (Oral).

·         Abbasi, S.& Rahimi, S. A novel technique for coating edible citric acid using electromagnetic energy.5^th International Congress on Food Technology, 9–11 March 2007, Thessaloniki–Greece (Oral).

·         Abbasi, S.,Foroughinia, S., & Hamidi, Z. Can some local gums stabilize Doogh? 5^th International Congress on Food Technology, 9–11 March 2007, Thessaloniki–Greece (Poster).

·         Dehghan-Shoar, Z., Hamidi, Z. and Abbasi, S. Use of optimal temperature and modified atmosphere for quality preservation of saye date fruits (Phoenix dactylifer L.). International Agricultural Engineering Conference, 3–6 Dec. 2007, Bangkok–Thailand (poster).

·         Jannat, S., Chzari, M. and Abbasi, S. The role of extension in enhancement of knowledge of dairy farmers regarding improving quality of milk (chemical quality and decreasing microbial count) in Golpayegan township. International Agricultural Engineering Conference, 3–6 Dec. 2007, Bangkok–Thailand (poster).

·         Abbasi, S.& Rahimi, S. Influence of some physical/chemical parameters on flow behavior of Iranian gum tragacanth (Katira) solutions. The International Symposium on Food Rheology and Structure (ISFRS 2006), 19–23 Feb. 2006, Zurich–Switzerland (Poster).

·         Abbasi, S.& Foroughinia, S. Rheological behavior of Iranian gum Salab (Orchidaceae orchis) solutions. The International Symposium on Food Rheology and Structure (ISFRS 2006), 19–23 Feb. 2006, Zurich–Switzerland (Poster).

·         Abbasi, S.,Foroughinia, S., & Hamidi, Z. Stabilization of Doogh, Iranian Yoghurt Drink, Using Different Local Gums. Food Colloids 2006, 23–26 April 2006, Montreux–Switzerland (Poster).

·         Abbasi, S.,Rahimi, S., & Azizi, M.H. Encapsulation of Citric Acid with Hydrocolloids Using Electromagnetic Field. Food Colloids 2006, 23–26 April 2006, Montreux–Switzerland (Poster).

·         Abbasi, S., Saeed Abadian, A. & Azizi, M.H. Sensorial and Rheological Properties of Ice-Creams Made by Hydrolysed Semi-Skimmed Milk. Food Colloids 2006, 23–26 April 2006, Montreux–Switzerland (Poster).

·         MovahedNejad, MH., Khoshtaghaza, MH., & Abbasi, S. Effect of Some Physical Parameters on the Lime JuiceEfficiency as well as Electrical Power Consumption ofScrew Type Extractor. Agricultural Engineering for A Better World (World Congress) 3–7 Sep. 2006, Bonn-Germany.

·         Hatami, Z., Hamidi, Z., & Abbasi, S. Effect of CO2 and Sugar on the Chemical and Microbial Characteristics of Pasteurized Carrot Juice. CAS 2006 on Applied Sciences, Malaysia.

·         Abbasi, S. Influence of acidification and surfactants on gelation of skimmed milk powder dispersions under high hydrostatic pressure. 2nd International Conference on Innovations in Food Processing Technology and Engineering, 11–13 January 2005, Bangkok–Thailand (Oral).

·         Abbasi, S.& Dickinson, E. Influences of high hydrostatic pressure on the rheological behaviour of mixed milk proteins and food hydrocolloids. 11th International Symposium & Exhibit on Supercritical Fluid Chromatography, Extraction, & Processing, 1–4 August 2004, Pennsylvania–USA (Oral).

·         Abbasi, S.& Dickinson, E. Influence of high-pressure treatment on the rheology of mixed micellar casein/hydrocolloids. First Joint Meeting of Leeds–Wageningen Universities food colloid groups, 16th October 2002, Leeds–UK (Oral).

·         Abbasi, S.& Dickinson, E. Influence of high-pressure treatment on the rheology ofi-carrageenan/micellar casein mixtures. 9^th Iranian Students Seminar in Europe, 29–30 June 2002, Birmingham–UK (Oral).

·         Abbasi, S.,& Dickinson, E.Influence of high-pressure on the interaction of micellar casein and i-carrageenan. 40th European High-pressure Research Group Meeting, 3–7 September 2002, Edinburgh–UK (Oral).

·         Abbasi, S.& Dickinson E. Influence of high-pressure treatment on the rheology of i-carrageenan/micellar casein mixtures. RSC Food Group Meeting, 2–3 July 2002, Lincoln–UK (Oral).

·         Abbasi, S.& Dickinson E. High-pressure induced rheological changes of low methoxyl pectin + micellar casein mixtures. Second UK High-Pressure Club for Food Processing, 24–25 January 2002, Reading–UK (Oral).

·         Abbasi, S.& Dickinson, E. Influence of high-pressure treatment on gelation of skim milk powder + low methoxyl pectin dispersions. 39th European High pressure Research Group Meeting, 16–19 September 2001, Santander–Spain (Oral).

·         Abbasi, S.& Dickinson, E. Influence of high-pressure treatment on rheology of mixed micellar casein/low methoxyl pectin/sucrose dispersions.11th Gums and Stabilisers for the Food Industry Conference, 2–6 July 2001, Wrexham–UK (Poster/Oral).

·         Abbasi, S.& Dickinson, E. Effect of high-pressure treatment on rheology of mixed micellar casein + low methoxyl pectin gels. 8^th Iranian Students Seminar in Europe, 5–7 May 2001, Manchester–UK (Oral).

·         Abbasi, S.& Dickinson, E. Effect of high-pressure treatment on rheology of mixed gels of micellar casein + low methoxyl pectin. Second International Symposium of Pectins and Pectinases, 6–10 May 2001, Wageningen–The Netherlands (Poster).

·         Omidvar, N., Djazayeri*, A., Abbasi, S., Gharavi, A., Fathalian, A. Assessment of vitamin A status in preschoolers in an Iranian province, Ilam. 16^th International Congress of Nutrition, 27^th July–1st August 1997, Montreal–Canada. (Oral).

·         Garavi, A., Abbasi, S., Vallaei, N., & Kimiagar*, M. Serum vitamin A, malnutrition and acute respiratory infection: A case study in Tehran. 18^th International Vitamin A Consulting Group Meeting, April 1997 Washington–USA. (Oral).

·         Abbasi, S.,Zandi, P., & Mirbagheri, E. Determination of limonin and nomilin in orange juice concentrates. 9^th World Congress of Food Science & Technology, 30^th July–4^th August 1995, Budapest–Hungary (Poster).