Curriculum Vitae


1)Personal Information:


Full Name: Mostafa Shahidi Noghabi
Academic Ranking: Associate Professor
Department: Department of Food Chemistry
Field of Studies (Major): Agricultural Engineering - Food Science and Technology
University (graduated from): Ferdowsi University of Mashhad
E-mail: m.shahidi@rifst.ac.ir


2) Research Projects


  1. Purification of Kashk protein and determination of functional and physicomechanical properties of its powder , Co-principal researcher , 2023

  2. Improving the textural and organoleptic properties of extruded rice using hydrogel structures , Co-principal researcher , 2022

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

  4. Dimensional and experimental analysis of the effect of high hydrostatic pressure treatment on functional, rheological, and structural properties of millet starch , Research Inspector , 2021

  5. Evaluation of the effect of adding pumpkin kernel on sensory properties, antioxidants and oxidative kinetic parameters of pistachio spread , Principal researcher , 2022

  6. Preparation Antioxidant active packaging film of rice starch/halloysite nanoclay containing bene extract , Principal researcher , 2021

  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 , Research Inspector , 2022

  8. Production and Evaluation of Physic-mechanical Characteristics of Barberry- based Functional products: Powder, Tablet, Effervescent tablet , Co-principal researcher , 2020

  9. compilation of pistachio quality assessment and ranking model based on tayebe index , Principal researcher

  10. Improvement of rheological, organoleptic and nutritional characteristics of Barbari bread based on whole flour (barley, wheat and sprouted wheat) under controlled fermentation conditions , Principal researcher , 2020

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

  12. Formulation of low fat sesame butter and the evaluation of the effect of textural characteristics on swallowing , Research Inspector , 2021

  13. Determining Quality Control Criteria in Tayyeb Bread Production Chain , Principal researcher , 2019

  14. investigating the possibility of producing flavored suger using microcapsules contaning Cardamom and Cinnamon essential oils , Principal researcher , 2018

  15. Optimization of Salvia leriifolia leaf extract contains antimicrobial compounds and evaluation of antimicrobial properties of extract and nanocapsule-extract on the shelf life of meat product , Research Inspector , 2019

  16. Immobilization of active compounds of asafoetida (Ferulassa Feotida) on polyethylene polymer to fabricate antimicrobial packaging containers , Co-principal researcher , 2019

  17. Process control and optimization for crystallization of sucrose substitute for the production of reduced calorie rock candies , Research Inspector , 2019

  18. The Study and Comparison of some Bioactive Compounds and Nutritional Properties of Twelve Indigenous Population of Barberry with Emphasis on Antioxidant Activities , Research Inspector

  19. Originality survey to assess the quality of honey using solid phase extraction technique and high-performance liquid chromatography , Principal researcher , 2021

  20. The optimization and preparation of stabilized extruded rice bran powder and investigation on its physicochemical and functional properties , Research Inspector

  21. Optimization of production process and formulation of gelatin free marshmallow , Research Inspector

  22. - , Principal researcher

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

  24. - , Research Inspector

  25. Extraction of phenolic compounds rhamnus fruit by solvent and super critical fluid methods: investigation of antioxidant activity and thermal resistance , Principal researcher

  26. - , Co-principal researcher

  27. Formulation and production of chocolate dragee based on fig , Research Inspector

  28. Cleaning of polymeric membranes using ultrasound , Co-principal researcher

  29. Feasibility study and research pilot plant design on formulation and prototype preparation of Energy bars and nutrition bars in shelf stable military packaging for 24 hour Ration , Co-principal researcher

  30. - , Co-principal researcher

3) Publications


  1. Seyed Javad Hosseini,Mostafa Shahidi Noghabi*,Hossein Zamani,غلامحسین ظهوری,Mahboobe Sarabi-Jamab , Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process , Iranian Food Science and Technology Research Journal , 2023 ; 19 (3) : 65 - 77

  2. Mostafa Shahidi Noghabi*,Mohammad Mollaveisi,Danial Dehnad , Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions , LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 ; 183 : 114802 -

  3. Shokoufe Heydari,Mostafa Shahidi Noghabi*,Mohammadreza Abdollahimoghaddam* , Optimization of Nisin and EDTA Concentration in Antimicrobial Film Based on Psyllium Seed Hydrocolloid by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2023 ; : 10.22101/JRIFST.2023 -

  4. Mohammadreza Abdollahimoghaddam*,Mostafa Shahidi Noghabi , Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2023 ; : -

  5. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri,Maryam Davtalab , The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics , Food science & nutrition , 2023 ; : -

  6. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri , Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum , JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 2023 ; 105 : 637 - 649

  7. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Curcumin loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread , Research and Innovation in Food Science and Technology , 2022 ; : -

  8. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Entrapment of curcumin in isolated soy protein‑alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion , Journal of Food Measurement and Characterization , 2022 ; (16) : 4754 - 4770

  9. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Toktam Hejrani,Hossein Zamani,Marzieh Hosseininezhad , Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum , Innovation in food science and technology , 2022 ; : -

  10. Reza Shahraki,Amir Hossein Elhamirad*, ,Mostafa Shahidi Noghabi, , Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum , Food Science and Technology , 2022 ; 19 (122) : 257 - 268

  11. Amir Haghdoost,Leila Golestan*,Maryam Hasani*,Mostafa Shahidi Noghabi,Seyed Ahmad Shahidi , Preparation of nano-liposomes carrying phycobiliprotein extracted from red algae with chitosan polymer coating: evaluation of physicochemical, antioxidant and antimicrobial properties , Research and Innovation in Food Science and Technology , 2022 ; 11 (2) : 109 - 122

  12. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Development of soy protein/sodium alginate nanogel‑based cress seed gum hydrogel for oral delivery of curcumin , chemical and biological technologies in agriculture , 2022 ; 9 (1) : -

  13. Amir Haghdoost,Leila Golestan*,Maryam Hasani*,Mostafa Shahidi Noghabi,Seyed Ahmad Shahidi , Assessment of the potential of algae phycobiliprotein nanoliposome for extending the shelf life of common carp burgers during refrigerated storage , Fisheries and aquatic sciences , 2022 ; 25 (5) : 276 - 286

  14. Bibi Marzieh Razavizadeh*,Mostafa Shahidi Noghabi,Mohammad Mollaveisi , A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2022 ; 46 (7) : e16734 - 12

  15. Hamideh Maqamikia,Vahid Hakimzadeh*,Akram Arianfar,Ghadir Rajabzadeh,Mostafa Shahidi Noghabi , Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2022 ; 46 (2) : e16230 -

  16. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Marzieh Hosseininezhad , Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions , SN Applied Sciences , 2022 ; 4 (5) : -

  17. Mojtaba Heydari-Majd,Babak Ghanbarzadeh*,Mostafa Shahidi Noghabi, ,somayeh dahmardeh,maedeh malek mohammadi , Poly(lactic acid)‑based bionanocomposites: effects of ZnO nanoparticles and essential oils on physicochemical properties , POLYMER BULLETIN , 2022 ; 79 (1) : 97 - 119

  18. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Maryam Davtalab , Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough , Food Science and Technology International , 2021 ; : -

  19. Mozhgan Nasiri,Ali Mohammadi Sani*,Vahid Hakimzadeh,Mostafa Shahidi Noghabi , Investigation of physicochemical, antimicrobial and mechanical properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil , Food Science and Technology , 2021 ; 18 (117) : 353 - 364

  20. Ali Davari,Vahid Hakimzadeh*,الهام مهدیان,Mostafa Shahidi Noghabi , Investigation of structural and antimicrobial properties of copper oxide nanoparticles produced using Iranian violet extract , Journal of Food Microbiology , 2021 ; 8 (3) : 10 - 17

  21. Ali Davari,Vahid Hakimzadeh*,الهام مهدیان,Mostafa Shahidi Noghabi , SYNTHESIS AND CHARACTERIZATION OF COPPER OXIDE NANOPARTICLES USING AQUEOUS EXTRACT OF IRANIAN VIOLACEAE FLOWER , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE , 2021 ; 15 (3) : 80 - 85

  22. Hamideh Maqamikia,Vahid Hakimzadeh*,Akram Arianfar,Ghadir Rajabzadeh,Mostafa Shahidi Noghabi , Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants , Research and Innovation in Food Science and Technology , 2021 ; 10 (3) : 249 - 260

  23. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Development of Cress Seed Gum Hydrogel and Investigation of its Potential Application in the Delivery of Curcumin , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (15) : 6505 - 6513

  24. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid , JOURNAL OF FOOD SAFETY , 2021 ; 41 (5) : e12924 -

  25. Mohammad Mollaveisi,Mostafa Shahidi Noghabi,karim parastouei,rameanali taheri* , Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage , Food Structure , 2021 ; 27 : 100177 -

  26. Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp , Journal of Food Measurement and Characterization , 2021 ; 15 (3) : 2469 - 2480

  27. Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‑chemical and antioxidant properties of barberry juice powder and its effervescent tablets , Chemical and Biological Technologies in Agriculture , 2021 ; 8 (23) : 1 - 11

  28. Razieh Niazmand*,Mostafa Shahidi Noghabi,Azam Niazmand , Optimization of subcritical water extraction of phenolic compounds from Ziziphus jujuba using response surface methodology: evaluation of thermal stability and antioxidant activity , Chemical and Biological Technologies in Agriculture , 2021 ; 6 (8) : 1 - 13

  29. ,Seyed Mohammad Ali Razavi*,Mohammahosein Haddade Khodaparast,Khalil Behzad,Mostafa Shahidi Noghabi,Javad Feizy , Optimization of Parameters of Brix, Flow Rate and Temperature in the Process of Raw Sugar Syrup Decolorization by Ozonation , Innovation in food science and technology , 2021 ; 13 (1) : 1 - 14

  30. 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

  31. Aghigh Ebrahimi Bazaz,Vahid Hakimzadeh*,Mostafa Shahidi Noghabi , Preparation and study of carboxymethyl cellulose biodegradable films properties containing Mentha pulegium essential oil , JOURNAL OF THERMOPLASTIC COMPOSITE MATERIALS , 2021 ; 34 (9) : 1213 - 1233

  32. Mostafa Shahidi Noghabi*,Mohammad Mollaveisi , Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties , Innovative Food Technologies , 2020 ; 7 (3) : 433 - 446

  33. Mostafa Shahidi Noghabi*,Mohammad Mollaveisi , The effect of wall formulation on storage stability and physicochemical properties of cinnamon essential oil microencapsulated by spray drying , CHEMICAL PAPERS , 2020 ; 74 (10) : 3455 - 3465

  34. Mohammad Mollaveisi,Adel Beigbabaei*,Ehsan Akbari,Mostafa Shahidi Noghabi , The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis , Food Science and Technology , 2020 ; 17 (103) : 95 - 107

  35. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Vitamin D3-loaded nanophytosomes for enrichment purposes: Formulation, structure optimization, and controlled release , JOURNAL OF FOOD PROCESS ENGINEERING , 2020 ; 12 (43) : 1 - 13

  36. Mohammad Mollaveisi,Mahsa Noktehsanj,Mostafa Shahidi Noghabi*,Morteza Mohammadi , Chemical Composition, Antioxidant Potential, and Antimicrobial Activity of Elettaria cardamomum Essential Oil , Infection Epidemiology and Microbiology , 2020 ; 6 (1) : 51 - 62

  37. Ehsan Akbari,Adel Beigbabaei*,Mostafa Shahidi Noghabi , Determination of the floral origin of honey based on its phenolic profile and physicochemical properties coupled with chemometrics , INTERNATIONAL JOURNAL OF FOOD PROPERTIES , 2020 ; 23 (1) : 506 - 519

  38. Mostafa Shahidi Noghabi*,Razieh Niazmand,Mojdeh Sarraf,Mahnaz Shahidi Noghabi , Investigation of the effect of different types of emulsifiers on the water activity and stability of walnut butter during the shelf-life , Food Science and Technology , 2020 ; 17 (100) : 177 - 187

  39. Tayebeh Nakhaei Moghadam,Amir Hossein Elhamirad*,Mohammad Reza Saeidi Asl,Mostafa Shahidi Noghabi , Functional drink formulation containing orange juice and tropical almond leaf extract: physicochemical, sensory and microbial properties , Archives of Pharmacy Practice , 2020 ; 11 : 145 - 150

  40. Mostafa Shahidi Noghabi*,Mohammad Mollaveisi , Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray-drying using mixture design , JOURNAL OF FOOD PROCESS ENGINEERING , 2020 ; 43 (2) : e13341 - e13341

  41. Tayebeh Nakhaei Moghadam,Amir Hossein Elhamirad*,Mohammad Reza Saeidi Asl,Mostafa Shahidi Noghabi , Pulsed electric field‑assisted extraction of phenolic antioxidants from tropical almond red leaves , CHEMICAL PAPERS , 2020 ; 74 (11) : 3957 - 3961

  42. Mostafa Shahidi Noghabi*,Mohammad Mollaveisi , Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva , Research and Innovation in Food Science and Technology , 2020 ; 9 (1) : 57 - 72

  43. Hossein Zamani,Sara Naji tabasi*,حسین افخمی روحانی, ,Mostafa Shahidi Noghabi , Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran , Research on Religion & Health , 2020 ; 6 (2) : 165 - 179

  44. Mozhgan Nasiri,Ali Mohammadi Sani*,Vahid Hakimzadeh,Mostafa Shahidi Noghabi , Antimicrobial effects of edible nano-composite based on bean pod shell gum, nano-TiO2, and Mentha pulegium essential oil , Journal of applied biology & biotechnology , 2019 ; 7 (6) : 75 - 78

  45. tina shayan,Vahid Hakimzadeh*,Mostafa Shahidi Noghabi , Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network , Food Science and Technology , 2019 ; 16 (88) : 17 - 26

  46. kobra Rezaee*,Mostafa Shahidi Noghabi,Khalil Behzad,Abdolmajid Maskooki , Effect of Moderate Pulsed Electric Field Treatment on Viscoelastic Properties of Sugar Beet , FOOD SCIENCE AND TECHNOLOGY RESEARCH , 2019 ; 25 (2) : 157 - 166

  47. Mojtaba Heydari-Majd,Babak Ghanbarzadeh*,Mostafa Shahidi Noghabi,Mohammad Ali Najafi,Perihan Adun, , Kinetic release study of zinc from polylactic acid based nanocomposite into food simulants , POLYMER TESTING , 2019 ; 76 : 254 - 260

  48. shirin Hasani,Mostafa Shahidi Noghabi*,Seyed Mahdi Ojagh , Production and Evaluation of Nanoliposomes Containing Bioactive Peptides derived from Fish Wastes Using the Alkalase Enzyme , Research and Innovation in Food Science and Technology , 2019 ; 8 (1) : 31 - 44

  49. Mostafa Shahidi Noghabi*,Razieh Niazmand,Mojdeh Sarraf,Mahnaz Shahidi Noghabi , Investigating effect of preservatives and antioxidant on the oxidative and microbial properties of walnut butter during the shelf-life , Research and Innovation in Food Science and Technology , 2019 ; 8 (2) : 151 - 164

  50. Mostafa Shahidi Noghabi,Sara Naji tabasi*,Mojdeh Sarraf , Effect of emulsifier on rheological, textural and microstructure properties of walnut butter , Journal of Food Measurement and Characterization , 2019 ; 13 (1) : 785 - 792

  51. Ehsan Akbari,Adel Beigbabaei*,Mostafa Shahidi Noghabi , Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods , Research and Innovation in Food Science and Technology , 2019 ; 4 (7) : 409 - 418

  52. Mohammad Mollaveisi,Adel Beigbabaei*,Ehsan Akbari,Mostafa Shahidi Noghabi,Morteza Mohammadi , Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey , Heliyon , 2019 ; 5 (1) : 1 - 14

  53. Mojtaba Heydari-Majd,Babak Ghanbarzadeh*,Mostafa Shahidi Noghabi,Mohammad Ali Najafi,Mohammadyar Hosseini , A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets , Food Packaging and Shelf Life , 2019 ; 19 : 94 - 103

  54. Maryam Hasani*,Amir Hossein Elhamirad,Majid Mohammadhosseini,Mostafa Shahidi Noghabi , Influence of different wall composition on microcapsules properties of kilka (Clupeonella cultriventris caspia) fish oil by freeze drying method , Innovation in food science and technology , 2018 ; 9 (1) : 104 - 114

  55. kobra Rezaee*,Mostafa Shahidi Noghabi,Khalil Behzad,Abdolmajid Maskooki , Effect of pulsed electric field (PEF) treatment on the quality of raw syrup extracted from sugar beet , Food Science and Technology , 2018 ; 15 (75) : 267 - 276

  56. Davoud Salarbashi*,Mostafa Shahidi Noghabi,Bibi Sedigheh Fazly Bazzaz,Seyed Ali Mortazavi,Iman Shahabi-Ghahfarrokhi,رضا احمدی , Investigation of physicochemical and microbiological characteristics of prepared films containing nanoparticles of Silicon dioxide based on soy flour polysaccharide , Innovation in food science and technology , 2018 ; 2 : 47 - 55

  57. 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

  58. shamim shahriari,Vahid Hakimzadeh*,Mostafa Shahidi Noghabi , Modeling the efficiency of microfiltration process in reducing the hardness, improvement the non-sugar component rejection and purity of raw sugar beet juice , Ukrainian Food Journal , 2017 ; 6 : 648 - 660

  59. 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

  60. Davoud Salarbashi*,Mostafa Shahidi Noghabi,Bibi Sedigheh Fazly Bazzaz,Iman Shahabi-Ghahfarrokhi,بهروز جعفری,رضا احمدی , Eco-friendly soluble soybean polysaccharide/nanoclay Na+ bionanocomposite: Properties and characterization , CARBOHYDRATE POLYMERS , 2017 ; 169 : 524 - 532

  61. Matin Soleimanifar*,Razieh Niazmand,Mostafa Shahidi Noghabi , Evaluation and comparison of physicochemical properties, fattyacid, oxidative stability of coriander and dill seeds , Food Science and Technology , 2017 ; 14 (62) : 123 - 133

  62. Mehrnoosh Mir Alaei Motlagh,Akram Arianfar*,Mostafa Shahidi Noghabi , the effect of gum arabic and maltodextrin on microencapsulation of ginger oilin green tea extract by spray drying method , AGRO FOOD INDUSTRY HI-TECH , 2016 ; 27 (5) : 28 - 32

  63. Davoud Salarbashi,Seyed Ali Mortazavi*,Mostafa Shahidi Noghabi,Bibi Sedigheh Fazly Bazzaz,Naser Sedaghat,Mohammad Ramezani,Iman Shahabi-Ghahfarrokhi , Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ , Food Science and Technology , 2016 ; 13 (56) : 69 - 79

  64. Davoud Salarbashi*,Seyed Ali Mortazavi,Mostafa Shahidi Noghabi,Bibi Sedigheh Fazly Bazzaz,Naser Sedaghat,Mohammad Ramezani , Investigation of physicochemical and microbiological characteristics of prepared films containing nanoparticles of titanium oxide based on soy flour polysaccharide , Toloo-e-behdasht , 2016 ; 15 (4) : 91 - 103

  65. Hossein Zamani*,Mostafa Shahidi Noghabi,Mojtaba Maamorian , Optimization of the side mirrors angle of a solar cooker using response surface methodology (RSM) , Research and Innovation in Food Science and Technology , 2016 ; 5 (3) : 291 - 302

  66. Mostafa Shahidi Noghabi*,Razieh Niazmand,Zohreh Ghaeini , effect of dry milk and stevia sweetener amount on the acrylamide content and chemical properties of dounut product , Journal of Food Processing and Preservation , 2016 ; 8 (1) : 41 - 65

  67. Zohreh Ghaeini,Razieh Niazmand*,Mostafa Shahidi Noghabi , Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut , Research and Innovation in Food Science and Technology , 2016 ; 4 (4) : 283 - 298

  68. Mehrnoosh Mir Alaei Motlagh,Akram Arianfar*,Mostafa Shahidi Noghabi , Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch , Food Science and Technology , 2015 ; 13 (1) : 63 - 72

  69. Zohre Masoomian,Masoud Yavarmanesh,Mostafa Shahidi Noghabi,Mahmoud Sadegh,Mohammad Sohrabi Balsini , The efficiency of Zeolite and Citric acid in the control of mold growth and production of Aflatoxin in dry breads wastage across the Mashhad and it's modeling with artificial neural networks method , Food Science and Technology , 2015 ; 12 (48) : 99 - 114

  70. Maryam Hasani,Amir Hossein Elhamirad,Majid Mohammadhosseini,Mostafa Shahidi Noghabi , Physicochemical Characteristic of Microencapsulated Fish Oil by Freeze-drying using Different Combinations of Wall Materials , Biosciences, biotechnology research Asia , 2015 ; 12 : 45 - 51

  71. Khalil Behzad,Mostafa Shahidi Noghabi,Seyed Ali Mortazavi,Mostafa Mazaheri Tehrani,Rohollah Behzad , Study on α-amino azote changes with height of storage and sugar beets size during storage in silos , Research and Innovation in Food Science and Technology , 2015 ; 4 (2) : 143 - 152

  72. Matin Soleimanifar,Razieh Niazmand,Mostafa Shahidi Noghabi , Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of lack cumin, coriander and dill seeds , Food Science and Technology , 2015 ; 12 (46) : 105 - 118

  73. Razieh Niazmand,Arpa Khechomian,Mostafa Shahidi Noghabi , Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate , Research and Innovation in Food Science and Technology , 2015 ; 4 (3) : 197 - 208

  74. Razieh Jalali,Razieh Niazmand,Mostafa Shahidi Noghabi , Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil , Journal of Agricultural Science and Technology , 2015 ; 17 (6) : 1473 - 1480

  75. Mohsen Abedi Gonabad,Mostafa Shahidi Noghabi,Razieh Niazmand , Evaluation of Extraction Percentage and Physicochemical Properties of Walnut Oil , Journal of Applied Environmental and Biological Sciences , 2015 ; : -

  76. Mohsen Abedi Gonabad,Mostafa Shahidi Noghabi,Razieh Niazmand , Estimation of Kinetic Parameters of Walnut Oil Using Rancimat Test , Journal of Applied Environmental and Biological Sciences , 2015 ; : -

  77. Khalil Behzad,Mostafa Mazaheri Tehrani,Mostafa Shahidi Noghabi,Rohollah Behzad , Improving storage of sugar beet to reduction of microbial flou in silo , Food Science and Technology , 2015 ; 11 (45) : 111 - 122

  78. Hamid Golivari,Razieh Niazmand,Mostafa Shahidi Noghabi , Comparing Physicochemical Properties of Three Types Iranian Vinegars , American Journal of Food Science and Nutrition , 2014 ; 2 (4) : 49 - 54

  79. Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi , Increase the quality of sugar by ultrafiltration process , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2014 ; 39 (6) : 1 - 9

  80. Mostafa Shahidi Noghabi,Mahdi Kaviani,Razieh Niazmand , Modeling of oxidation stability of canola oil using artificial neural networks during deep fat frying of potatoes , Journal of Food Processing & preservation , 2014 ; : -

  81. Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi,Mohammad Elahi , Effect of operating parameters on performance of nanofiltration of sugar beet press water , Food Science and Technology , 2014 ; 11 (45) : 123 - 131

  82. Mahnaz Shahidi Noghabi,Seyed Mohammad Ali Razavi,Mostafa Shahidi Noghabi , Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method , Research and Innovation in Food Science and Technology , 2014 ; 3 (3) : 283 - 296

  83. Davoud Salarbashi,Sima Tajik,Saeedeh Shojaee-Aliabadi,Mehran Ghasemlou,Hamid Moayyed,Ramin Khaksar,Mostafa Shahidi Noghabi , Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils , Food Chemistry , 2014 ; : -

  84. Davoud Salarbashi,Sima Tajik,Mehran Ghasemlou,Saeedeh Shojaee-Aliabadi,Mostafa Shahidi Noghabi,Ramin Khaksar , Characterization of soluble soybean polysaccharide film incorporatedessential oil intended for food packaging , Carbohydrate Polymers , 2013 ; : -

  85. Mostafa Shahidi Noghabi,Seyed Mahmoud Mousavi,Seyed Mohammad Ali Razavi,Mohammad Elahi , Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model , Research and Innovation in Food Science and Technology , 2013 ; 2 (1) : 63 - 78

  86. Mahdi Kaviani,Razieh Niazmand,Mostafa Shahidi Noghabi , Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying , Research and Innovation in Food Science and Technology , 2013 ; 2 (1) : 37 - 50

  87. Mahmoud Sadegh,Masoud Yavarmanesh,Mostafa Shahidi Noghabi , Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) , Iranian Food Science and Technology Research Journal ; : -

  88. Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi,Mohammad Elahi , Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water , Iranian Food Science and Technology Research Journal ; : -

  89. Mostafa Shahidi Noghabi,Seyed Mohammad Ali Razavi,Seyed Mahmoud Mousavi , Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks , Desalination and Water Treatment ; : -


4) Conference Papers


  1. Mostafa Shahidi Noghabi,Elham Zaerzadeh,Hossein Zamani,seyde Maryam kharazi,mojtaba jokar* , The principles of pistachio production based on the principle of being Halal , Tayyab international food conference , 2022 ; Iran , mashhad

  2. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Application of Phytosome in Food industry , , 2018 ; Iran , مشهد

  3. Adel Beigbabaei*,Ehsan Akbari,Mostafa Shahidi Noghabi , Application IR spectroscopy in determination Halal meat , 1 International Halal Conference , 2017 ; Iran , Mashhad

  4. Hossein Zamani*,Mostafa Shahidi Noghabi,Mojtaba Maamorian , Investigation of the effect of angle of side mirrors on solar cooked cooker on energy absorption , 4th Iranian Conference on Renewable Energy and Distributed Generation , 2016 ; Iran , mashhad

  5. Mohsen Abedi Gonabad,Mostafa Shahidi Noghabi,Razieh Niazmand , تعیین پارامترهای سینیتیکی واکنش اکسایش روغن گردو با آزمون رنسیمت , , 2014 ;

  6. Shokoufe Heydari,Mostafa Shahidi Noghabi,Fakhri Shahidi , Polymer production of antimicrobial packaging for meat packaging , , 2014 ;

  7. Razieh Niazmand,Razieh Jalali,Mostafa Shahidi Noghabi , Fatty acid composition and oxidation kinetic parameters of purslane (portulaca oleracea) seed oil , , 2014 ;

  8. Razieh Niazmand,Matin Soleimanifar,Mostafa Shahidi Noghabi , Comparative fatty acids composition and oxidative stability index of black cumin, coriander and dill seeds oil , , 2014 ;

  9. Razieh Jalali,Mostafa Shahidi Noghabi,Matin Soleimanifar , Evaluation of antioxidant activity of purslane water- methanolic extract on the stability of soybean , , 2013 ;

  10. Matin Soleimanifar,Razieh Niazmand,Mostafa Shahidi Noghabi,Razieh Jalali , Evaluation of antioxidant activity of Dill water- methanolic extract on the stability of soybean oil , , 2013 ;

  11. Mohsen Abedi Gonabad,Mostafa Shahidi Noghabi,Razieh Niazmand , بررسی درصد استخراج و خصوصیات فیزیکوشیمیایی روغن گردو , ;

  12. Razieh Jalali,Razieh Niazmand,Mostafa Shahidi Noghabi , Evaluation of antioxidant activity of ethanolic and methanolic extracts of purslane seeds , ;

  13. Arpa Khechomian,Razieh Niazmand,Mostafa Shahidi Noghabi , بررسی اثر قند اینورت بر میزان تشکیل آکریل آمید در بیسکوئیت پتی بور و مادر , ;

  14. Matin Soleimanifar,Razieh Niazmand,Mostafa Shahidi Noghabi , بررسی و مقایسه فعالیت آنتی اکسیدانی عصاره‌های متانولی-آبی و اتانولیف آبی گشنیز با آنتی اکسیدان سنتزی BHT , ;

  15. مینا سعیدیان,Razieh Niazmand,هما بقایی,Mostafa Shahidi Noghabi , بررسی اثر نوع و درصد گوشت بر میزان آکریل آمید و خصوصیات کیفی برگرها , ;

  16. Razieh Jalali,Razieh Niazmand,Mostafa Shahidi Noghabi , بررسی ساختار اسید چرب و پارامترهای سینتیکی اکسایش روغن دانه خرفه , ;

  17. Mohammad Adibmanesh,Mostafa Shahidi Noghabi,Abdolmajid Maskooki , خصوصیات جیره‌های غذایی اضطراری و نکات مهم در فرمولاسیون آنها , ;

  18. Mahdi Kaviani,Razieh Niazmand,Mostafa Shahidi Noghabi , - , ;

  19. ب افضلی,Mostafa Shahidi Noghabi,Razieh Niazmand , - , ;

  20. ز مصلحی,Mostafa Shahidi Noghabi,Razieh Niazmand , - , ;

  21. Matin Soleimanifar,Razieh Niazmand,Mostafa Shahidi Noghabi , - , ;


5) Thesis


  1. Evaluation of the physicochemical, structural and antimicrobial properties of pigment nanoliposome phycobili protein extracted from red algae (gracilia Gracilaria) and its effect on the chemical and microbial properties of common carp fish burger , Co-Supervisor

  2. Application of Nanogel-Based Hydrogel Composite as Curcumine Targeted Delivery and Evaluating Its Effect on Quality and Shelflife of Barbari Bread , Supervisor

  3. - , Supervisor , 2021

  4. Optimization of raw sugar syrup bleaching conditions through ozonation and identification and measurement of compounds formed in the process , Co-Supervisor

  5. Effect of Thyme and Oliveria decumbens essential oils on properties of chitosan-nanoclay nanocomposites for food packaging , Supervisor , 2019

  6. Active filme based on PLA-essential oil- nano zinc oxide: physicochemical properties, release of nanoparticles in food simulants and its effects on shelf life extension of Otolithes ruber fish fillets. , Co-Supervisor , 2019

  7. Microencapsulation of nanoemulsions containing essential oil of sour lemon (Citrus limon L.) and evaluation of its effects on preservation, quality and shelf life of common bergamot carp (Cyprinus carpio) , Co-Supervisor , 2017

  8. Modeling the efficiency (potential) of the ultrafiltration process in refining microfiltered raw syrup , Co-Supervisor

  9. Production and characterization of nanocomposite film based on soy soluble polysaccharides for packaging , Supervisor

  10. Microcapsulation of Kilka Fish Oil and Evaluation of Emulsion Stability and Oxidative Stability in Food Model System , Co-Supervisor , 2015

  11. polymer production of antimicrobial packaging for meat packaging , Supervisor , 2015

  12. study the effective factors on encapsulation of ginger oil in green tea extract by spray drying , Co-Supervisor

  13. Effect of process conditions and formulation ingredients on acrylamide content of donut , Co-Supervisor

  14. Effect of main components of the formulation on acrylamide formation in hamburger , Co-Supervisor

  15. Effect of Formulation Ingredients on Acrylamide Content in Petit Beurre and Madar Biscuits , Co-Supervisor

  16. evaluation of physicochemical properties and oxidation stability of Purslane oil , Co-Supervisor

  17. Evaluation of physicochemical properties, Oxidative Stability, and Antioxidation Activity of oil and methanolic-water extract of coriander, Black Cumin and dill seeds , Co-Supervisor

  18. Production and evaluation of physicochemical, antimicrobial and antioxidant properties of active nanocomposite based carboxymethylcellulose (CMC) containing TiO2 titanium dioxide nanoparticles and two essential oils (savory and mint) , Co-Supervisor

  19. Astudyon the origin of the dominant honeys plant of Khorasanprovince through qualitative and quantitative data using chemomertic methods , Supervisor

  20. بهبود کیفیت و راندمان شربت حاصل از استخراج قند از چغندر توسط PEF و جداسازی غشایی پیوسته , Supervisor


6) Books



7) Inventions


  1. Protein powder production for athletes from Kashk , 110694 , 2024 , ایران

  2. 9. Production of extruded rice enriched with beta-carotene using Pickering emulsion-filled gel. , 106168 , 2022 , Iran

  3. Process of production of sugar flavored with extracts and essential oils of natural plants , 93953 , 2018 , Iran


8) Teaching background


  1. برهمکنش های مواد غذایی , 1402 , Course 1

  2. Functional properties of food compounds , 1401 , Course 2

  3. ویژگی های عملکردی ترکیبات مواد غذایی , 1400 , Course 2

  4. - , 1400 , Course 1

  5. ویژگی های عملکردی ترکیبات مواد غذایی , 1399 , Course 2

  6. روش های پیشرفته آماری در صنایع غذایی , 1399 , Course 1

  7. کاربرد ریاضیات و آمار در صنایع غذایی , 1398 , Course 2

  8. ویژگی های عملکردی ترکیبات مواد غذایی , 1398 , Course 2

  9. روشهای پیشرفته آماری در صنایع غذایی , 1398 , Course 1

  10. Functional properties of food compounds , 1397 , Course 2

  11. روشهای پیشرفته آماری در صنایع غذایی , 1397 , Course 1

  12. روشهای پیشرفته آماری در صنایع غذایی , 1396 , Course 1

  13. شیمی پروتئینهای غذایی پیشرفته , 1395 , Course 1


9) Workshops Presented