Curriculum Vitae


1)Personal Information:


Full Name: Mansour Rabie Ashkezary
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


3) Publications


  1. 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 ; : -

  2. 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

  3. 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

  4. 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


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. 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 , ;

  3. 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 , ;


5) Thesis



6) Books



7) Inventions



8) Teaching background



9) Workshops Presented