Curriculum Vitae


1)Personal Information:


Full Name: Abbas Abedfar
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail: a.abedfar@rifst.ac.ir


2) Research Projects


3) Publications


  1. Abbas Abedfar,Marzieh Hosseininezhad*,Alireza Sadeghi,Mojtaba Raeisi , Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and storage time. Food Measure , Journal of Food Measurement and Characterization , 2020 ; 15 (1) : 594 - 603

  2. Abbas Abedfar,Marzieh Hosseininezhad,Ali Rafe* , Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 154 : 371 - 379

  3. Abbas Abedfar,Marzieh Hosseininezhad*,Alireza Sadeghi,Fatemeh Abbaszadeh , Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method , Innovative Food Technologies , 2019 ; 6 (3) : 389 - 407

  4. Abbas Abedfar,Nasim adibpour,Marzieh Hosseininezhad* , The survivability comparison of microencapsulated Lactobacillus plantarum (S2G and A7) in different biopolymer matrices in simulated gastrointestinal tract during storage time , Applied microbiology in food industry , 2018 ; 4 (3) : 36 - 49

  5. Marzieh Hosseininezhad*,Abbas Abedfar , A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread , Research and Innovation in Food Science and Technology , 2018 ; 7 (3) : 337 - 352

  6. 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

  7. 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

  8. Abbas Abedfar,Marzieh Hosseininezhad* , The efficacy of encapsulation matrix on viability of Lactobacillus acidophilus and Bacillus coagulants in simulated gastrointestinal environment , Applied microbiology in food industry , 2017 ; 3 (4) : 15 - 27

  9. Marzieh Hosseininezhad*,Hamed Anvari,Mahnaz Zhiani,Abbas Abedfar , Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) , Research and Innovation in Food Science and Technology , 2017 ; 6 (2) : 185 - 198

  10. Abbas Abedfar,Marzieh Hosseininezhad* , Overview of the most important characterization of exopolysaccharides produced by probiotics bacteria and their biological function , IOSR journal of environmental science, toxicology and food technology , 2016 ; 10 (11) : 47 - 55

  11. 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

  12. Nasim adibpour,Marzieh Hosseininezhad*,Abbas Abedfar , A review of the green synthesis of silver nanoparticles using bacteria , The nano world , 2016 ; - (43) : 30 - 36


4) Conference Papers


  1. Marzieh Hosseininezhad*,Abbas Abedfar , Exopolysaccharide production by probiotic lactic acid bacteria isolated from Sourdough , International Conference on probiotics and food sustainability , 2018 ; Malaysia , Johor Bahru


5) Thesis



6) Books



7) Inventions



8) Teaching background



9) Workshops Presented