Curriculum Vitae


1)Personal Information:


Full Name: Samira Yeganehzad
Academic Ranking: Associate Professor
Department: Department of Food Processing
Field of Studies (Major): Food Science & Technology - Food Technology
University (graduated from): Ferdowsi University of Mashhad
E-mail: s.yeganehzad@rifst.ac.ir


2) Research Projects


  1. - , Principal researcher , 2024

  2. Investigation on descriptive sensory analysis and consumer behavior of snack, chips and popcorn , Principal researcher , 2022

  3. Design and Manufacturing of Meat Freeze Dryer , Co-principal researcher , 2023

  4. Preparation of biodegradable polymeric composites for Fabrication of food packaging disposable containers , Co-principal researcher , 2022

  5. Dimensional and experimental analysis of the effect of high hydrostatic pressure treatment on functional, rheological, and structural properties of millet starch , Co-principal researcher , 2021

  6. Formulation and production process of edible hybrid gels based on grape seed oil: its application in chocolate production and evaluation of clinical effects , Principal researcher , 2022

  7. Investigating the effects of cold plasma on physicochemical and rheological properties of κ-carrageenan and its effects on rheological and sensory properties of chocolate milk , Principal researcher , 2022

  8. Formulation of a cake filling based on date paste , Principal researcher

  9. Preparation of fortifide (functional) chocolat with Calcium, vitamin D3, and Omega , Co-principal researcher , 2019

  10. - , Principal researcher

  11. investigating the possibility of producing flavored suger using microcapsules contaning Cardamom and Cinnamon essential oils , Research Inspector , 2018

  12. Optimization of bread baking substrate using cast iron substrate, ceramic, metal and clay coatings , Co-principal researcher , 2019

  13. Process control and optimization for crystallization of sucrose substitute for the production of reduced calorie rock candies , Principal researcher , 2019

  14. packaging of fresh barbery by modified atmosphere packaging (MAP) and dry barberry using polymeric pack , Co-principal researcher , 2019

  15. Road map development of Food Industry Association in razavi Science and Technology Corridor , Co-principal researcher

  16. - , Principal researcher

  17. Optimization of production process and formulation of gelatin free marshmallow , Principal researcher

  18. - , Research Inspector

  19. - , Co-principal researcher

  20. Design and Construction of High Hydrostatic Pressure Press for Non-thermal Processing of food , Research Inspector

  21. Optimization of production process and formulation of probiotic low calorie and anti-stress properties , Principal researcher , 2016

  22. - , Research Inspector

  23. - , Research Inspector

  24. Influence of process conditions and some additives on formation and stability of egg white foam , Principal researcher , 2017

  25. - , Principal researcher

  26. Formulation and production of chocolate dragee based on fig , Principal researcher

  27. - , Co-principal researcher

3) Publications


  1. Bibi Marzieh Razavizadeh*,Samira Yeganehzad* , Alginate/Soy Protein Isolate Microspheres for fortifying Dark Chocolate: An Innovative Approach for Omega-3 Enrichment , Journal of Food Measurement and Characterization , 2024 ; : -

  2. najmeh mazhary,Alireza Sadeghian,Hossein Zamani*,Samira Yeganehzad,Abbas Afrasiabi Garakani , The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread , Research and Innovation in Food Science and Technology , 2023 ; 12 (3) : 291 - 304

  3. , ,mahshid Atashparvar,Samira Yeganehzad, ,Fatemeh Akbarzadeh, * , Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus acidophilus , BMC Oral Health , 2023 ; : -

  4. mona kaveh,Samira Yeganehzad*,Mansour Rabie Ashkezary,Mohammad Ali Hesarinejad,Aldo Todaro,Katsuyoshi Nishinari , Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability , JOURNAL OF TEXTURE STUDIES , 2023 ; : -

  5. Hashem Ahmadi Tighchi,Mohammad Hossein Keihani*,Ali Faezian,Samira Yeganehzad,Reinhard Miller , Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution , colloids and interfaces , 2023 ; 7 (2) : 1 - 14

  6. Elham Ommat Mohammadi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Mohsen Dabestani,Emanuel Schneck,Reinhard Miller , Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties , Colloids and Interfaces , 2023 ; 3 (7) : 1 - 16

  7. Vasilissa Kutsenkova*,Nataliia Nepovinnykh,Samira Yeganehzad , Hybrid Gel as a Substitute for Hard Fats in Confectionery , Food Processing: Technique asnd Technology , 2023 ; 53 (1) : 183 - 191

  8. Alessia Benanti,Mansour Rabie Ashkezary*,Ignazio Maria Gugino,Michele Canale,Samira Yeganehzad,Aldo Todaro , Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour , ITALIAN JOURNAL OF FOOD SCIENCE , 2023 ; 35 (1) : 49 - 56

  9. Hashem Ahmadi Tighchi,Mohammad Hossein Keihani*,Ali Faezian,Samira Yeganehzad,Reinhard Miller , Dynamic interfacial properties and foam behavior of licorice root extract solutions , COLLOIDS AND SURFACES B-BIOINTERFACES , 2023 ; 224 : 113181 -

  10. Zohreh Baratian Ghorghi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Ali Faezian,Vasilissa Kutsenkova,Zhiming Gao,Katsuyoshi Nishinari,Nataliia Nepovinnykh , Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation , FOOD HYDROCOLLOIDS , 2023 ; (140) : 108599 -

  11. Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit , Chemical and Biological Technologies in Agriculture , 2023 ; 10 (16) : 1 - 18

  12. Seyyed Mahdi Mirzababaee,Duygu Ozmen,Mohammad Ali Hesarinejad*,Omer SaidToker*,Samira Yeganehzad , A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2022 ; 223 : 511 - 523

  13. maral khoshkish,Maryam Gharachorloo*,Samira Yeganehzad , Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Texture and Physicochemical Characteristics , Food Engineering Research , 2022 ; 20 (71) : 151 - 166

  14. Mohammad Ali Hesarinejad,Seyyed Mahdi Mirzababaee*,Omer said Toker,Samira Yeganehzad , Dimensional and experimental analysis of high hydrostatic pressure process Case study: Application of dimensionless numbers in millet starch rheological test , Research and Innovation in Food Science and Technology , 2022 ; : -

  15. Morteza Mohammadi*,Mohammad Ghorbani,Alireza Sadeghi Mahoonak,Adel Beigbabaei,Samira Yeganehzad , Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts , Iranian Food Science and Technology Research Journal , 2022 ; 18 (2) : 277 - 293

  16. Zohreh Baratian Ghorghi,Ali Faezian,Samira Yeganehzad*,Mohammad Ali Hesarinejad , Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration , Research and Innovation in Food Science and Technology , 2022 ; 11 (1) : 43 - 54

  17. ,Mohammad Taghi Hamed Mosavian*,Samira Yeganehzad , Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots , Food Science and Technology , 2022 ; 18 (120) : 27 - 39

  18. Marieh Mardani,Mahmut Kilicli,Omer said Toker*,Samira Yeganehzad*,Razieh Niazmand,Ibrahim Palabiyik,Nevzat Konar , Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer , RHEOLOGICA ACTA , 2022 ; 61 (4-5) : 339 - 351

  19. Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design , Journal of Food Measurement and Characterization , 2022 ; 16 (2) : 1049 - 1061

  20. Marieh Mardani,Samira Yeganehzad*,Razieh Niazmand , Structure-function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2022 ; 102 (3) : 1056 - 1065

  21. NM Belova,VS Kutsenkova,ON Petrova,OM Popova,Samira Yeganehzad,Nataliia Nepovinnykh* , New insights into grain hydrogels with reinforced textural properties: design of low-calorie jelly desserts technology , IOP Conference Series: Earth and Environmental Science , 2021 ; 723 (3) : 032066 - 032066

  22. Mohsen Dabestani*,Samira Yeganehzad*,Reinhard Miller , A natural source of saponin: Comprehensive study on interfacial properties of Chubak (Acanthophyllum Glandulosum) root extract and related saponins , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2021 ; 630 : 127594 -

  23. Marieh Mardani,Samira Yeganehzad*,Razieh Niazmand , The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow , Research and Innovation in Food Science and Technology , 2021 ; 10 (2) : 107 - 126

  24. Razieh Niazmand*,Samira Yeganehzad , Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage , Innovative Food Technologies , 2021 ; 8 (2) : 199 - 219

  25. Farnaz Rezaiyan Attar,Naser Sedaghat*,Samira Yeganehzad,Atena Pasban,Mohammad Ali Hesarinejad , Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions , Food Science and Technology , 2021 ; 18 (114) : 181 - 194

  26. Razieh Niazmand*,Samira Yeganehzad,Azam Niazmand , Application of laminated and metalized films to prolong the shelf life of dried barberries , JOURNAL OF STORED PRODUCTS RESEARCH , 2021 ; 92 : 101809 - 101809

  27. Bibi Marzieh Razavizadeh*,Mostafa Shahidi Noghabi,Samira Yeganehzad,Sahar Hashemi , Optimization of formulation of Fortified Milk Chocolate with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method , Research and Innovation in Food Science and Technology , 2021 ; 10 (1) : 29 - 42

  28. Razieh Niazmand*,Samira Yeganehzad , Capability of oxygen‑scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life , Chemical and Biological Technologies in Agriculture , 2020 ; 28 (7) : 1 - 14

  29. Samira Yeganehzad*,Maryam Kiumarsi,narjes nadali,Mansour Rabie Ashkezary , Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate , Heliyon , 2020 ; 6 (7) : e04350-1 - e04350-6

  30. Abdul Fateh Hosseini,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Seyed Mohammad Ali Razavi , Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels , International Journal of Food Engineering , 2020 ; 16 (7) : 20190272-1 - 20190272-10

  31. valentinV.B. Fainerman,E.V. Aksenenko,A.V. Makievski,D.V. Trukhin,Samira Yeganehzad,G. Gochev,Reinhard Miller* , Surface tension and dilational rheology of mixed β-casein – β-lactoglobulin aqueous solutions at the water/air interface , FOOD HYDROCOLLOIDS , 2020 ; 106 : 105883-1 - 105883-9

  32. Maryam Kiumarsi,Dorota Majchrzak,Samira Yeganehzad, ,Mahdiyar Shahbazi* , Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping , FOOD HYDROCOLLOIDS , 2020 ; 104 : 1 - 13

  33. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum , CARBOHYDRATE POLYMERS , 2020 ; 232 : 115809 - 115817

  34. ,Seyed Ali Mortazavi,Samira Yeganehzad*, , Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup , Ukrainian food journal , 2019 ; 8 (4) : 840 - 850

  35. Shahrzad Vatankhah,Seyed Ali Mortazavi*,Samira Yeganehzad* , Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry , Food science & nutrition , 2019 ; 8 (2) : 933 - 941

  36. Morteza Mohammadi*,Mohammad Ghorbani,Adel Beigbabaei,Samira Yeganehzad,Alireza Sadeghi Mahoonak , Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals , Heliyon , 2019 ; 5 (9) : 1 - 6

  37. Morteza Mohammadi,Mohammad Ghorbani*,Adel Beigbabaei,Samira Yeganehzad,Alireza Sadeghi Mahoonak , Investigation on the Adding Effect of Subcritical Water Extracts from Pistachio Hull for Increasing the Stability of Soybean Oil , Iranian Journal of Nutrition Sciences & Food Technology , 2019 ; 14 (1) : 36 - 46

  38. ,نارملا اصفی*,Samira Yeganehzad , Effect of the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate , Research and Innovation in Food Science and Technology , 2019 ; 8 (2) : 165 - 186

  39. Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian, , Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices , Food Science and Technology , 2019 ; 16 (89) : 113 - 123

  40. Nataliia Nepovinnykh*,o.n Petrova,N.M Belova,Samira Yeganehzad , Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts , Food Processing: Techniques and Technology , 2019 ; 49 (1) : 43 - 49

  41. Maryam Kiumarsi,Mahdiyar Shahbazi*,Samira Yeganehzad,Dorota Majchrzak,Oliver Lieleg,Benjamin Winkeljannd , Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers , FOOD CHEMISTRY , 2019 ; 277 : 664 - 673

  42. Mohsen Dabestani,Samira Yeganehzad*,Marcel krzan,Reinhard Miller , Characterisation of egg white adsorption layers under equilibrium and dynamic conditions , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2019 ; 568 : 29 - 35

  43. Mohsen Dabestani,Samira Yeganehzad* , Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam , FOOD HYDROCOLLOIDS , 2019 ; 87 : 550 - 560

  44. Marieh Mardani,Samira Yeganehzad*,Nataliia Ptichkina,Yury Kodatsky,Oksana Kliukina,Nataliia Nepovinnykh,Sara Naji tabasi , Study on foaming, rheological and thermal properties of gelatin-free marshmallow , FOOD HYDROCOLLOIDS , 2019 ; 93 : 335 - 341

  45. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Optimization of textural characteristics of restructured pimiento strips by response surface methodology (RSM) , Food Science & Nutrition , 2019 ; 7 (5) : 1595 - 1605

  46. Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels , JOURNAL OF TEXTURE STUDIES , 2019 ; 50 (2) : 155 - 164

  47. Ali Faezian*,Samira Yeganehzad,Hashem Ahmadi Tighchi , A simplified model to describe drainage of egg white powder foam containing additives , CHEMICAL ENGINEERING SCIENCE , 2019 ; 195 : 631 - 641

  48. Fateme Aliakbari,نارملا اصفی*,Samira Yeganehzad , effect of gelatin and corn starch on thermal stability, textural and sensory properties of milk chocolate , Iranian Journal of Nutrition Sciences & Food Technology , 2018 ; 13 (2) : 99 - 106

  49. Elham Zaerzadeh,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Mohabbat Mohebbi , Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute , Research and Innovation in Food Science and Technology , 2018 ; 7 (2) : 177 - 196

  50. Nataliia Nepovinnykh*,Oksana Kliukina,Yury Kodatsky,Nataliia Ptichkina,Samira Yeganehzad , Study of the stability of foam and viscoelastic properties of marshmallow without gelatin , Foods and Raw Materials , 2018 ; 6 (1) : 90 - 98

  51. Mansour Rabie Ashkezary*,Samira Yeganehzad,Hamed Vatankhah,Aldo Todaro,یحیی مقصودلو , Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate , ITALIAN JOURNAL OF FOOD SCIENCE , 2018 ; 30 (1) : 26 - 36

  52. Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian , Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology , Journal of Food Measurement and Characterization , 2018 ; 12 (2) : 763 - 769

  53. Shahrzad Vatankhah,Seyed Ali Mortazavi*,Samira Yeganehzad,Alireza Sadeghian , Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production , Innovative Food Technologies , 2018 ; 5 : 159 - 176

  54. 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

  55. Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian , Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: evaluation effect of drying carriers on physical properties of the powdered drink , Food Science and Technology , 2018 ; 15 (78) : 43 - 54

  56. 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

  57. Samira Yeganehzad*,Mohsen Dabestani , Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White , Research and Innovation in Food Science and Technology , 2017 ; 6 (3) : 301 - 312

  58. Maryam Kiumarsi,Ali Rafe*,Samira Yeganehzad , Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate , APPLIED RHEOLOGY , 2017 ; 6 (27) : 64123 - 64132

  59. فاطمه نورانی,Samira Yeganehzad,Akram Arianfar*,مریم سردرودیان,الهام مهدیان , Investigation on Antioxidant Effect of Ginger (Zingiber officinale) Essence Oil on Oily Cake , Natural Products: An Indian Journal , 2016 ; 12 (1) : 1 - 9

  60. Yury Kodatsky*,Oksana Kliukina,Nataliia Nepovinnykh,Nataliia Ptichkina,Sergei Lvovich,Samira Yeganehzad,Rasoul Kadkhodaee , Study of the Viscoelastic Properties and Water Activity in the Marshmallow, Based on Polysaccharides of Plant and Microbial Origin , Food processing Industry , 2016 ; 4 (4) : 30 - 33

  61. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product , Research and Innovation in Food Science and Technology , 2015 ; 4 (2) : 173 - 182

  62. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Mohabbat Mohebbi,Mohammadbagher Habibi Najafi,Zohreh Baratian Ghorghi , Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate , Journal of Agricultural Science and Technology (JAST) , 2013 ; (15) : 125 - 135


4) Conference Papers


  1. Mansour Rabie Ashkezary*,Ignazio Maria Gugino,Samira Yeganehzad,Rosa Palmiri,Aldo Todaro , Future Super Food: Comprehensive Investigation of New Mixed Fruit Juice , 8th International Conference on Food Chemistry & Technology , 2022 ; Italy , Rome

  2. Hashem Ahmadi Tighchi,Mohammad Hossein Keihani,Samira Yeganehzad*,Ali Faezian , Foamability and foam stability of licorice root extract: dynamic surface properties effects , International Scientific Conference EUFoam2022 , 2022 ; لهستان , krakow

  3. Elham Ommat Mohammadi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Mohsen Dabestani,Reinhard Miller,Emanuel Schneck , Structural and functional Modification of WPI using vacuum cold plasma , International Scientific Conference EUFoam2022 , 2022 ; لهستان , Krakow

  4. Mohsen Dabestani,Samira Yeganehzad*,Marcel krzan,Reinhard Miller , Mixtures of Egg White and Saponin - the Difference between Equilibrium and Non-equilibrium Adsorption Layers , International Scientific Conference EUFoam2022 , 2022 ; لهستان , Krakow

  5. Samira Yeganehzad*,mona kaveh , Effect of formulation and conching process on survival of probiotic strain in low-calorie synbiotic chocolate , ‘The 8 th Asia-Pacific Probiotics Symposium 2021 (APPW2021)’ , 2021 ; Australia , melborn

  6. mona kaveh*,Samira Yeganehzad,Mohammad Ali Hesarinejad , Descriptive Sensory Evaluation of Chewing Gums: A Comparative Survey on Chewing Gums with Natural and Biodegradable Gum Bases , 3rd International Turkic World Congress on Science and Engineering , 2021 ; Turkey , Niğde

  7. ,MS Utesheva,Nataliia Nepovinnykh*,Zohreh Baratian Ghorghi,Mohammad Ali Hesarinejad,Ali Faezian,Samira Yeganehzad , DEVELOPMENT OF SUGAR-FREE CHOCOLATE PRODUCT FORMULATION BASED ON AN EDIBLE HYBRID GEL , third National Scientific and practical Conference with International participation < , 2020 ; روسیه , saratove

  8. Ali Faezian*,Samira Yeganehzad,Hashem Ahmadi Tighchi , Design of test procedure for drainage of egg white powder foam based on fluid dynamic of baubles modelling , 18th fluid dynamic conference , 2019 ; Iran , Mashhad

  9. Nataliia Nepovinnykh*,Oksana Kliukina,N.M Belova,Samira Yeganehzad,Nataliia Ptichkina , replacement of sucrose with sweeteners in jelly desserts with additives of cereal flour , 20th gums and stabilizers , 2019 ; Spain , san sebastian

  10. Marcel krzan*,Mohsen Dabestani,Samira Yeganehzad,Reinhard Miller , Influence of pH variations on surface properties in saponin / egg white proteins / Persian gum solutions and their mixtures , ٍEufoam 2018 , 2018 ; بلژیک , liege

  11. Marcel krzan*,Mohsen Dabestani,Samira Yeganehzad,Reinhard Miller , Influence of pH variations on bubble motion in saponine/egg white proteins solutions and mixtures , International conference on catalysis and surface chemistry , 2018 ; لهستان , krakov

  12. Ali Rafe,محمدرضا دهستانی,Alireza Sadeghian,Samira Yeganehzad , نقش هیدروژل های پروتئین آب پنیر در ریزپوشانی عصاره زرشک , , 2015 ; , ایران، اصفهان

  13. Mansour Rabie Ashkezary,Samira Yeganehzad,یحیی مقصودلو , Spectrum descriptive analysis and acceptability of low fat model dark chocolate with different emulsifier type, level and particle size distribiution , ;

  14. Mansour Rabie Ashkezary,Samira Yeganehzad,یحیی مقصودلو , Effect of different types of emulsifiers and refining time on textural and rheological properties of low-calorie model dark chocolate , ;

  15. مریم قوامی نژاد,Samira Yeganehzad , اثرات جایگزینی قندهای الکلی بر ویژگیهای شکلات کم کالری , ;

  16. Samira Yeganehzad,مریم قوامی نژاد , اثر جایگزینی ساکارز با مخلوط سوکرالوز و ایزومالت بر خواص بافتی شکلات کم کالری , ;

  17. زهره فرزاد,Samira Yeganehzad,Akram Arianfar , اثر جایگزینی شکر با ایزومالت و سوکرالوز بر خواص فیزیکوشیمیایی و بافتی تافی رژیمی , ;

  18. زهره فرزاد,Samira Yeganehzad,Akram Arianfar , اثر جایگزینی شکر با ایزومالت و سوکرالوز بر خواص حسی تافی رژیمی , ;

  19. منصور ربیعی,Samira Yeganehzad,یحیی مقصودلو,Mohammad Ghorbani,Aman Mohammad Ziaiifar , اثر نوع و میزان امولسیفایر بر ویژگی‌های حسی شکلات تیره کم کالری , ;

  20. منصور ربیعی,Samira Yeganehzad,یحیی مقصودلو,Mohammad Ghorbani,Aman Mohammad Ziaiifar , اثر نوع و میزان امولسیفایر بر ویژگی‌های رئولوژیکی شکلات تیره کم کالری , ;

  21. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , اثر جایگزینی پودر شیر با آرد کامل سویا و زمان ریفاینینگ بر ویژگی‌های حسی توصیفی شکلات مدل به روش تجزیه به مولفه‌های اصلی , ;

  22. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , اثر جایگزینی پودر شیر با آرد کامل سویا و زمان ریفاینینگ بر ویژگی‌های فیزیکوشیمیایی و رئولوژیکی شکلات مدل , ;

  23. فروغ صادق الحسینی,الهام مهدیان,Samira Yeganehzad , بررسی خصوصیات فیزیکوشیمیایی و حسی ماست پروبیوتیک غنی شده با ضایعات فیبر حاصل از سیب , ;


5) Thesis


  1. Study on dynamic surface properties of endemic plant extract at liquid-air interface , Co-Supervisor , 2023

  2. Investigating the formation of hybrid gel and oleofoam systems based on grape seed oil and its application in the formulation of chocolate products , Supervisor , 2023

  3. An Experimental Study on the Effect of Gender and Quality Level of bread baking bed on the chemical pollution and quality of semi volume bread , Co-Supervisor , 2023

  4. Formulation and laboaratory evaluation of antibacterial properties of a lollipop with preventive dental applications containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans & Lactobacillus spp , Co-Supervisor , 2021

  5. - , Co-Supervisor , 2021

  6. feasibility of applying bamboo fiber in chocolate spread formulation and investigation of physicochemical properties , Co-Supervisor , 2020

  7. The Role of Oral Processing in Dynamic Sensory Perception of Dark Chocolate Influenced by Particle Size Distribution and Sweetener Type , Supervisor , 2020

  8. Effect of processing conditions on the rheological, thermal, structural and microstructural characteristics of restructured pimiento strip produced by sodium alginate and basil seed gum , Supervisor

  9. Formation, investigation and comparison of solid foam system based on licorice and chubak root extract with the possibility of applying in gelatin free marshmallow , Supervisor , 2020

  10. Formulation of hydrogel beads containing , Supervisor , 2020

  11. Mechanism and influence of Persian gum and Chubak extract on volum changes of eggwhite powder foam , Supervisor , 2019

  12. Optimization of the application of sub water critical fluid and pretreatment with pulsed electric field in extraction of phenolic compounds from pistachio green hull , Co-Supervisor , 2018

  13. Introducing a novel formulation for white compound chocolate based on mixture of sesame paste, soy flour and emulsifier , Supervisor , 2018

  14. بررسی امکان تولید پودر نوشیدنی انرژی زای فراسودمند جهت استفاده در ماموریت های استراتژیک , Supervisor , 2018

  15. optimization of formulation of dark chocolate by replacing cocoa with roasted soya and oak , Co-Supervisor

  16. effect of sweeteners and particle size on heat resistance of different chocolates and study on physical and sensory properties , Co-Supervisor , 2017

  17. Effect of mixture of corn starch and gelatin on thermal stability of chocolate , Co-Supervisor , 2017

  18. Optimization of production process parameters of encapsulated flavored rock candy and development of time-intensity system , Supervisor , 2018

  19. investigation on effect of gelatin and corn starch on production of heat resistant chocolate , Co-Supervisor

  20. optimization of pulsed electric field condition on extraction of sugar from carrot and investigation on mass transfer synethic , Supervisor

  21. effect of type and concentration of emulsifier and refining time on textural and rheological properties of low calorie chocolate , Supervisor


6) Books


  1. Nuts and Dried Fruits Science and Technology


7) Inventions


  1. الاستومر زیست تخریب پذیر مبتنی بر آمیزه پلی لاکتیک اسید نرم شده و سازگار شده و صمغ سقز جهت مصارف غذایی , 110162 , 2023 , Iran

  2. Method for producing confectionery glaze , 2022119672 , 2023 , Russia

  3. ساخت بیوکامپوزیت های زیست تخریب پذیر از آمیزه بیوپلی استرها پرشده با پلیمرهای طبیعی , 109629 , 2023 , Iran

  4. آبنبات حاوی ترکیب کیتوزان اکسید روی جهت کاهش باکتری های پوسیدگی زا , 109022 , 2023 , Iran

  5. SEMI-FINISHED CONFECTIONERY PRODUCT BASED ON HYBRID GEL , R U 2753975 C 1 , 2021 , RUSSIAN FEDERATION

  6. Production process of dark chocolate containing roasted Oak and Soy flours , 100270 , 2020 , Iran

  7. کنترل فرایند و بهینه یابی شرایط کریستالیزاسیون قندهای جانشین ساکارز و تولید نبات با کالری کاهش یافته برای انواع نبات , 98401 , 2019 , Iran

  8. فرآیند تولید نبات طعم دار ریزپوشانی شده به روش خشک‌کن پاششی , 98284 , 2019 , Iran

  9. پودر نوشیدنی پروتئینی -کربوهیدراتی بر پایه شیره خرما , 94069 , 2017 , Iran

  10. فرمولاسیون و فرایند نوعی محصول قنادی هوادهی شده بر پایه پروتئین-کربوهیدرات , 93555 , 2017 , Iran


8) Teaching background


  1. فرمولاسیون فراورده های غذایی , 1399 , Course 2

  2. فرمولاسیون فرآورده های غذایی , 1398 , Course 1

  3. food formulation , 1397 , Course 1

  4. فرمولاسیون فرآورده های غذایی , 1396 , Course 1


9) Workshops Presented


  1. Principles of descriptive sensory analysis (QDA) and consumer acceptance and preference methods , 8 , 2022 , Iran

  2. Principles of descriptive sensory analysis and consumer acceptance , 8 , 2021 , Iran

  3. Principles of descriptive sensory analysis , 8 , 2021 , Iran

  4. The role of sensory analysis in costumer satisfaction and market development , 2 , 2020 , Iran

  5. Principles of food sensory analysis , 4 , 2020 , Iran

  6. Sensory analysis of food , 8 , 2018 , Iran