Curriculum Vitae


1)Personal Information:


Full Name: Mostafa Mazaheri Tehrani
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


3) Publications


  1. Sajjad Ghaderi,Mostafa Mazaheri Tehrani*,Mohammad Ali Hesarinejad , Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks , Food science & nutrition , 2021 ; 9 (3) : 1289 - 1298

  2. 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

  3. 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

  4. Fatemeh Javidi,Seyed Mohammad Ali Razavi*,Mostafa Mazaheri Tehrani,Bahareh Emadzadeh , Effect of guar and basil seed gums on physical properties of low fat and light ice cream , Iranian Food Science and Technology Research Journal , 2016 ; 11 (5) : 694 - 706

  5. 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

  6. 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

  7. 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

  8. 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

  9. نفیسه واحدی,Mostafa Mazaheri Tehrani,Seyed Mohammad Ali Razavi,Rasoul Kadkhodaee , Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal ; : -


4) Conference Papers


  1. Neshat Khafajizadeh,Mostafa Mazaheri Tehrani,Hashem Pourazarang,Alireza Sadeghian , - , , 2008 ; , ایران، مشهد

  2. 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 , ;

  3. 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 , ;

  4. Neshat Khafajizadeh,Mostafa Mazaheri Tehrani,Abdolmajid Maskooki , بررسی روشهای استخراج رنگ زرشک , ; , مشهد- پارک علم و فناوری خراسان


5) Thesis


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

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

  3. اثر هیدروکلوئید بر پایداری حرارتی حلوا شکری , Co-Supervisor

  4. تاثیر صمغ های گوار و دانه ریحان به عنوان جایگزین چربی بر ویژگیهای رئولوژیکی، فیزیکی و حسی بستنی کم چرب و نیمه چرب , Co-Supervisor


6) Books



7) Inventions


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


8) Teaching background



9) Workshops Presented