Curriculum Vitae


1)Personal Information:


Full Name: Abolfazl Pahlevanloo
Academic Ranking: Assistant Professor
Department: Department of Food Biotechnology
Field of Studies (Major): Microbiology - Microbial Biotechnology
University (graduated from): University of Mysore
E-mail: a.pahlevanloo@rifst.ac.ir


2) Research Projects


  1. Formulation of barberry juice powder with high dissolution rate in water , Co-principal researcher , 2022

  2. Ration Road Map in a 5-year Prospect , Co-principal researcher , 2021

  3. - , Principal researcher

  4. Producing probiotic ice cream containing beta-glucan obtained from Agaricus bisporus waste and investigating its effect on immune system function in breast cancer patients , Principal researcher , 2024

  5. Optimization of Kombucha beverage production and evaluation of Nabat waste and rice bran on yield of production , Principal researcher , 2022

  6. Production of probiotic drinking powder based on barberry , Principal researcher , 2020

  7. Optimization of production condition of functional rock candy containing probiotic bacteria , Principal researcher , 2019

  8. Optimization of submerged production of Beta-Glucans from Pleurotus ostreatus and its utilization as a fat replacer in functional low fat yogurt , Principal researcher , 2020

  9. Reducing mushroom (agaricus bisporus) weight loss during the blanching by vacuum Pretreatment , Principal researcher , 2018

  10. Identification and Monitoring of Biological Contaminants in Iranian Saffron , Principal researcher , 2016

  11. Monitoring and control of microbial agents causing bitterness and swelling in pasteurized yogurt drink (Dough) , Principal researcher , 2017

  12. Evaluation of crocin production by cell suspension culture of saffron (Crocus sativus) in fed-batch bioreactor , Research Inspector

  13. Encapsulation of Probiotic Bacteria (Lactobacillus Plantarum and Bifidobacterium bifidum) in Prebiotic Networks of Resistant Starch and Alginate- Chitosan Hydrogel by Electrospraying Technique , Research Inspector , 2017

  14. Optimization of production process and formulation of probiotic low calorie and anti-stress properties , Co-principal researcher , 2016

  15. - , Co-principal researcher

3) Publications


  1. Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab*,mona kaveh,Seyyed Mahdi Ziaratnia , production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques , Research and Innovation in Food Science and Technology , 2023 ; : -

  2. Mahsa Noktehsanj,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo,Hamid Bahador Ghodosi , Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables , Research and Innovation in Food Science and Technology , 2022 ; : -

  3. Mahsa Noktehsanj,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo,Hamid Bahador Ghodosi , Isolation and characterization of Lactiplantibacillus plantarum bacteriocin from fruit-based fermented products and its comparison with commercial nisin , Iranian Food Science and Technology Research Journal , 2022 ; : -

  4. narjes nadali,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Ahmad Balandari , Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.) , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2022 ; 59 (7) : 2855 - 2866

  5. Mojgan Yazdi,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab , Diversity of Yeast Microbiota in Spoiled Iranian Doogh and Effects of Kluyveromyces marxianus on its Protein Profiles , Applied Food Biotechnology , 2022 ; 9 (1) : 41 - 52

  6. Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Evaluation of Spoilage-Related Bacterial Diversity of Iranian Doogh by Biochemical And Molecular Techniques , Proceedings of the National Academy of Sciences, India. Section B , 2021 ; 91 (4) : 829 - 837

  7. Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Isolation and identification of spoilage molds in Iranian Doogh based on morphological and molecular methods , Food Science and Technology , 2021 ; 18 (117) : 133 - 143

  8. Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Evaluation of the resistance of two spore forming probiotic bacillus species in the gastrointestinal tract simulation model and their probiotic properties , Research and Innovation in Food Science and Technology , 2021 ; 11 (1) : 29 - 42

  9. Mohadese Sharifi,Hatef Ajodani Far*,Abolfazl Pahlevanloo,Marzieh Hosseininezhad , The First Report of Bacteriocin Production by the Bacillus coagulans IS2 and its Antibacterial Effects , Egyptian Journal of Veterinary Sciences , 2021 ; 52 (2) : 195 - 202

  10. Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating. Food Science and Technology , Food Science and Technology , 2020 ; 17 (100) : 103 - 115

  11. Safiyeh Rajabzadeh Shandiz,Seyyed Mahdi Ziaratnia*,Abolfazl Pahlevanloo,Mahboobe Sarabi-Jamab , Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 , Research and Innovation in Food Science and Technology , 2020 ; 8 (4) : 315 - 324

  12. Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Effects of Natamycin and Temperature on the Microbial Population of Doogh during the Shelf Life , JOURNAL OF NUTRITION FASTING AND HEALTH , 2019 ; 7 (4) : 221 - 228

  13. Mojgan Yazdi,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo , Identification of critical points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination , Food Science and Technology , 2019 ; 16 (90) : 299 - 317

  14. Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Application of spore-forming probiotic Bacillus in the production of Nabat - a new functional sweetene , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 113 : 1 - 6

  15. Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo*,Malik Altaf Hussain , A review on Bacillus coagulans as a spore-forming probiotic , Applied Food Biotechnology , 2019 ; 2 (6) : 91 - 100

  16. Samira Yeganehzad*,Abolfazl Pahlevanloo,Maryam Kiumarsi,azade Zayerzade,Seyyed Alireza Sagadi,Mostafa Shahidi Noghabi,narjes nadali , Effects of sugar-free, αs1-casein–enriched chocolate on stress: based on salivary cortisol measurement and questionnaire data collection , Journal of Nutritional Sciences and Dietetics , 2018 ; 4 (2) : 112 - 119

  17. mona kaveh,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab , Fungies, valuable sources of bioactive β-glucans , Journal of Biosafety , 2018 ; 10 (3) : 45 - 65

  18. narjes nadali,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Ahmad Balandari , Effect of maltodextrin dextrose equivalent and inlet air temperature on physicochemical properties of barberry fruit powder produced by spray drying , Food Research , 2018 ; 28 (4) : 169 - 179

  19. Maryam Kiumarsi,Samira Yeganehzad*,Mostafa Shahidi Noghabi,Abolfazl Pahlevanloo,maral khoshkish , Optimization of formulation of dark chocolate using mixture of inulin, isomalt and maltitol , Innovation in food science and technology , 2017 ; 9 (3) : 73 - 86


4) Conference Papers


  1. Mahsa Noktehsanj,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo,Hamid Bahador Ghodosi , Isolation of a probiotic strain Lactiplantibacillus plantarum and its biologically active bacteriocin substances , The 8th Asia-Pacific Probiotics Symposium 2021 (APPW2021) , 2021 ; Australia , Melbourne

  2. َAzadeh Khiabani,Mahboobe Sarabi-Jamab*,Abolfazl Pahlevanloo,Monir-sadat Shakeri , Isolation and Identification of Lactobacillus sanfranciscensis as a Probiotic from Kombucha SCOBY , The 8th Asia-Pacific Probiotics Symposium 2021 (APPW2021) , 2021 ; Australia , Melbourne

  3. mona kaveh,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Seyyed Mahdi Ziaratnia , Saffron Microbial Contamination , National Conference on Interdisciplinary Studies in Iranian Food and Nutrition Sciences , 2019 ; Iran , Tehran

  4. Nasim adibpour,Marzieh Hosseininezhad*,Abolfazl Pahlevanloo , Evaluation of osmotic stress on viability of two Lactobacillus species , 6th Federation of Societies for Lactic acid Bacteria and 4th International Congress of Probiotics and Functional Foods , 2018 ; Iran , Tehran

  5. Safiyeh Rajabzadeh Shandiz,Seyyed Mahdi Ziaratnia*,Abolfazl Pahlevanloo,Mahboobe Sarabi-Jamab , A review of the ability to absorb various fungal toxins using β-D glucan extracted from various sources , , 2018 ; Iran , ساری

  6. narjes nadali,Abolfazl Pahlevanloo*,Mahboobe Sarabi-Jamab,Ahmad Balandari , Effect of maltodextrin type and inlet air temperature on some physicochemical properties of spray dried barberry powder , , 2018 ; Iran , ساری

  7. Abolfazl Pahlevanloo* , Halal strategy in food products based on microbial processes , , 2017 ; Iran , مشهد

  8. Mojgan Yazdi*,Mahboobe Sarabi-Jamab,Abolfazl Pahlevanloo , پپتیدهای تلخ: تولید و خواص زیست فعالی، عملکردی و حسی آن ها در محصولات لبنی , , 2016 ; Iran , تهران


5) Thesis


  1. Isolation of bacteriocins produced by lactic acid bacteria in traditional fermented fruit and vegetable products and study on the possibility of microencapsulation for biological preservation of foods , Co-Supervisor , 2023

  2. Monitoring of microorganisms causing bitterness and profiling of bitter peptides in bitter yogurt drink (DOOGH) , Supervisor , 2021

  3. Optimization of production condition of rock candy containing probiotic bacteria and evaluation of heat and osmotic stresses on bacterial strain during the product manufacturing process , Supervisor , 2020


6) Books



7) Inventions


  1. تولید نبات فراسودمند حاوی سویه پروبیوتیک , 102154 , 2020 , Iran


8) Teaching background


  1. Microbial metabolites , 1402 , Course 1

  2. microbial metabolites , 1401 , Course 1

  3. متابولیت های میکروبی , 1400 , Course 1

  4. متابولیت های میکروبی , 1399 , Course 1

  5. Microbial Metabolite , 1398 , Course 1

  6. متابولیت های میکروبی , 1397 , Course 1


9) Workshops Presented


  1. - , 2 , 2020 , Iran

  2. - , 2 , 2020 , Iran

  3. saffron; opportunity and its challenges , 8 , 2019 , iran

  4. medicinal plants production and processing , 8 , 2018 , iran

  5. Saffron production and technology , 8 , 2018 , iran

  6. Organic Saffron Production and Processing , 8 , 2018 , iran

  7. saffron production and processing based on latest researches , 8 , 2017 , iran

  8. disinfectants in food and cosmetic industries , 12 , 2016 , iran

  9. cereal enrichment and Probiotics , 12 , 2018 , iran