Research Management System | Amol University of Special Modern Technologies | maryam azizkhani

Name	maryam azizkhani
Affiliation	َAUSMT
Degree	Ph.D
Website	View
Email	azizkhani [dot] maryam [at] gmail [dot] com

	Title	Journal
1	Films of polylactic acid with graphene oxide-zinc oxide hybrid and Mentha longifolia essential oil: Effects on quality of refrigerated chicken fillet	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 426 (2024) 110893
2	پیشنویس مقاله چاپ شده ثبت شده در 1403/07/10 6:03:22 ب.ظ	nutrition and food sciences research 11 (2024) 1-12
3	Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of probiotic bacteria	پژوهش های صنایع غذایی 34 (2024) 35-53
4	Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration	Food Science And Nutrition 00 (2023) 13-1
5	Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time	nutrition and food sciences research 10 (2023) 23-35
6	Effect of dietary supplementation with Mentha pulegium and Rosmarinus officinalis on carcass characteristics, oxidative stability and quality of Japanese quail breast meat	nutrition and food sciences research 9(3) (2022) 13-20
7	Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave	Journal of Food Measurement and Characterization 2 (2022) 1-11
8	Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics	مجله پژوهش های علوم و صنایع غذایی ایران 18 (2022) 69-84
9	Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil	journal of food quality and hazards control 9 (2022) 49-56
10	Antifungal Activity of Peptides Derived From Iranian Traditional Kefir	international journal of enteric pathogens 9 (2022) 1-7
11	Antimicrobial potential of probiotic cell-free and Carum copticum L. seed extracts co-nanoencapsulated in cellulose acetate fibers	Food Science And Nutrition 1 (2022) 1-11
12	Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency	Journal of Food Measurement and Characterization 2 (2022) 1-14
13	Investigation of the antioxidant effect of red quinoa (Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil	JOURNAL OF FOOD PROCESSING AND PRESERVATION 5 (2022) 1-10
14	Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model	Innovative Food Science & Emerging Technologies 72 (2021) 102750-102755
15	Encapsulation of lactic acid bacteria and Bifidobacteria using starch-sodium alginate nanofibers to enhance viability in food model	JOURNAL OF FOOD PROCESSING AND PRESERVATION 3 (2021) 1-10
16	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans	international journal of enteric pathogens 8 (2021) 94-100
17	Optimization of microwave‑assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: evaluation of oil quality	Journal of Food Measurement and Characterization 6 (2021) 1-12
18	Antioxidant and antimicrobial activity of red onion (Allium cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf‑life extension of beef fillet	Journal of Food Measurement and Characterization 1 (2021) 1-10
19	Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins	trends in food science and technology 3 (2021) 1-10
20	Evaluation of Antioxidant and Antimicrobial Activity of Water‑Soluble Peptides Extracted from Iranian Traditional Kefir	Food Science And Nutrition 27 (2021) 1441-1449
21	Antioxidant activity of Eryngium campestre L., Froriepia subpinnata, and Mentha spicata L. polyphenolic extracts nanocapsulated in chitosan and maltodextrin	JOURNAL OF FOOD PROCESSING AND PRESERVATION 45 (2021) 15120-15132
22	The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology	Food Science And Nutrition 9 (2021) 2280-2289
23	Evaluation of Antioxidant and Antimicrobial Activity of Water-SolublePeptides Extracted from IranianTraditional Kefir	International Journal of Peptide Research and Therapeutics 27 (2021) 1441-1449
24	An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt	Journal of Food Measurement and Characterization 4 (2020) 1-12
25	TaqMan real-time PCR: a reliable method to detect meat species	Journal of Food and Bioprocess Engineering 2 (2020) 116-120
26	Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 3 (2020) 1-10
27	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen	international journal of enteric pathogens 8 (2020) 44-50
28	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen	international journal of enteric pathogens 8 (2020) 44-50
29	Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil	مجله پژوهش های علوم و صنایع غذایی ایران 15 (2020) 81-88
30	INCREASING OXIDATIVE STABILITY OF PRECOOKED TROUT FILLET USING HERBAL ESSENTIAL OILS	BULGARIAN JOURNAL OF VETERINARY MEDICINE 2 (2019) 1-12
31	Shelf life extension of refrigerated, vacuum‑packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/ or the essential oil of Mentha Aquatica	CHEMICAL PAPERS 73 (2019) 2541–2550
32	Antioxidant Potential of Eugenia caryophyllus, Satureja hortensis and Artemisia dracunculus Essential Oils in Grape Seed Oil	iranian journal of veterinary medicine 13 (2019) 149-151
33	Probiotics survival, antioxidant activity and sensory properties of yogurt flavored with herbal essential oils	International Food Research Journal 3 (2018) 921-927