Curriculum Vitae


1)Personal Information:


Full Name: Alireza Sadeghi Mahoonak
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


  1. Identification of dominant lactic strains in sourdough and the effect of controlled fermentation on microbial exopolysaccharides and qualitative properties of pan bread , Co-principal researcher , 2018

3) Publications


  1. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,یحیی مقصودلو,Alireza Sadeghi Mahoonak , Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evaluation of its quality indicators , Food Research , 2023 ; : -

  2. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,Alireza Sadeghi Mahoonak,یحیی مقصودلو , Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2023 ; 2023 : -

  3. Tayebeh Shahi,Mohammad Ghorbani*,Seyed Mahdi Jafari,Alireza Sadeghi Mahoonak,یحیی مقصودلو,Adel Beigbabaei , Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage , Food Science and Technology , 2022 ; 19 (126) : 71 - 85

  4. 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

  5. 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

  6. 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

  7. Abbas Abedfar,Marzieh Hosseininezhad*,Alireza Sadeghi Mahoonak,Mojtaba Raeisi,Javad Feizy , Effect of Lactobacillus plantarum isolated from controlled fermentation of wheat bran sourdough on the quality characteristics of pan bread Evaluated by response surface method , Applied microbiology in food industry , 2018 ; 1 (4) : 56 - 74

  8. Abbas Abedfar,Marzieh Hosseininezhad*,Alireza Sadeghi Mahoonak,Mojtaba Raeisi,Javad Feizy , Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough , LWT-FOOD SCIENCE AND TECHNOLOGY , 2018 ; 96 : 686 - 693

  9. Abbas Abedfar*,Marzieh Hosseininezhad,Alireza Sadeghi Mahoonak , The performance microbial culture starter isolated from controlled fermentation sourdough on physicochemical and crust properties of semi volume bread , Applied microbiology in food industry , 2016 ; 2 (1) : 15 - 24

  10. Hamid Rajabi,Mohammad Ghorbani,Seyed Mahdi Jafari,Alireza Sadeghi Mahoonak,Ghadir Rajabzadeh , Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials , FOOD HYDROCOLLOIDS , 2015 ; 51 : 327 - 337


4) Conference Papers


  1. Hamid Rajabi,Ghadir Rajabzadeh,Seyed Mahdi Jafari,Mohammad Ghorbani,Alireza Sadeghi Mahoonak , The influence of high-energy emulsification with ultra-turrax on surface tension and viscosity of saffron emulsions , , 2012 ; India


5) Thesis


  1. Evaluating the effect of controlled fermentation of sourdough on microbial exopolysaccharides and qualitative properties of pan bread , Co-Supervisor , 2019

  2. 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

  3. Effect of Pickering emulsion containing vitamin D3 on the physicochemical and rheological properties of gluten free cake , Co-Supervisor


6) Books



7) Inventions



8) Teaching background



9) Workshops Presented