Curriculum Vitae


1)Personal Information:


Full Name: Seyed Ahmad Shahidi
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


3) Publications


  1. Mahnaz Ataollahi Eshkour,Azadeh Ghorbani-HasanSaraei*,Ali Rafe*,Seyed Ahmad Shahidi,Shahram Naghizadeh Raeisi , Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars , Foods (Basel, Switzerland) , 2023 ; 12 (15) : 1 - 12

  2. Nadia Shokraneh,Mazdak Alimi*,Seyed Ahmad Shahidi*,Maryam Mizani,Mohammad Bameni Moghadam,Ali Rafe , Textural and Rheological Properties of Sliceable Ketchup , gels , 2023 ; 9 (3) : 1 - 17

  3. Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi,Jose M. Lorenzo , Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers , Chemical and Biological Technologies in Agriculture , 2022 ; 9 (96) : 1 - 16

  4. Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe*,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Rheological properties of dairy desserts: Effect of rice bran protein and fat content , JOURNAL OF FOOD SCIENCE , 2022 ; 87 (11) : 1 - 14

  5. 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

  6. 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

  7. Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Extraction and characterization of rice bran protein and its utilization in low -fat dairy dessert as a substitute for dairy protein , Food Science and Technology , 2022 ; 19 (124) : 157 - 170

  8. Niloofar Biglarian,Azin Atashzar,Ali Rafe*,Seyed Ahmad Shahidi , Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream , Food Science and Technology , 2022 ; 18 (121) : 13 - 24

  9. Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi , Effect of basil seed gum and κ-carrageenan on the rheological, textural and structural properties of whipped cream , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (14) : 5851 - 5860

  10. Azadeh Ghorbani-HasanSaraei*,Ali Rafe,Seyed Ahmad Shahidi,Azin Atashzar , Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition , Food science & nutrition , 2019 ; 7 (2) : 875 - 881

  11. Reihaneh Shabani,Seyed Ahmad Shahidi,Ali Rafe* , Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius , Food Science & Nutrition , 2018 ; 6 : 287 - 294

  12. Mahroo Esmaeili,Ali Rafe,Seyed Ahmad Shahidi,Azadeh Ghorbani-HasanSaraei , Functional properties of rice bran protein isolate at different pH levels , Cereal Chemistry , 2016 ; 93 (1) : 58 - 63

  13. Ali Rafe,Seyede Shiva Mousavi,Seyed Ahmad Shahidi , Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature , Journal of cereal science , 2014 ; : -


4) Conference Papers



5) Thesis


  1. Effect of rice bran protein on physicochemical, sensory and rheological of functional dairy dessert , Supervisor , 2022

  2. 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

  3. The chemo-rheological study of rice bran protein–whey in interactions in order to promote the functional properties of whipped cream. , Co-Supervisor

  4. Improvement of functional and rheological properties of whipped cream through basil seed gum addition in terms of rheological and microstructural behavior , Co-Supervisor , 2016

  5. Physicochemical, microbial, rheological and sensorial properties of Halvi , Supervisor


6) Books



7) Inventions



8) Teaching background



9) Workshops Presented