• Name and Family
    • m.nikoo
  • Degree
    • PHD
  • Academic Degree
    • Assistant Professor
  • Department
    • pathobiology and Quality Control
  • E-mail:
 Short Bioghraphy           
         
     Research and Education Resume
رزومه فارسی
Academic Education/Training (3)
Journal Articles (21)
Books (1)
Research Projects (2)
Thesis Supervised (13)
Courses Taught (5)
   
  • Name and Family
  • m.nikoo
  • Degree
  • PHD
  • Academic Degree
  • Assistant Professor
  • Department
  • pathobiology and Quality Control
  • E-mail:
  • m.nikoo@urmia.ac.ir
 
 
 
         
     Research and Education Resume

Academic Education/Training (3)

1-PhD, 2014, Aquatic Products Processing and Preserving Engineering,Jiangnan University (P.R. China).

2-MSc, 2004, Fisheries,University of Tehran.

3-BSc, 2001, Fisheries,Gorgan University of Agricultural Science and Natural Resources.
Journal Articles (21)

1-Sana Rabiei, Masoud Rezaie, Zahra Abasian, Mohammad Khezri, Mehdi Nikoo, Mahmoud Rafieian-kopaei, Maryam Anjomshoaa, Accepted, The protective effect of Liza klunzingeri protein hydrolysate on carbon tetrachloride induced oxidative stress and toxicity,Iranian Journal of Basic Medical Sciences.

2-Rabiei, S., Rezaie, M., Asgharzadeh, S., Nikoo, M., & Rafieia-kopai, M. , Accepted, Antioxidant and cytotoxic properties of protein hydrolysates obtained from enzymatic hydrolysis of Klunzingers mullet (Liza klunzingeri) muscle,Brazilian Journal of Pharmaceutical Sciences.

3-Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi, Xueming Xu, Joe M. Regenstein, 2019, Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles ,Food Bioscience.

4-Nikoo, M., Benjakul, S., Yasemi, M., Ahmadi Gavlighi, H., & Xueming, X. , 2019, Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: antioxidant activity and their effect on lipid and proteins oxidation of raw fish emulsion,LWT - Food Science and Technology.

5-Amini Sarteshnizi, R., Sahari, M.A., Ahmadi Gavlighi, H., Regenstein, J.M., & Nikoo, M. , 2019, Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts,Food Bioscience.

6-Abbasi, E., Sarteshnizi, R. A., Gavlighi, H. A., Nikoo, M., Azizi, M. H., & Sadeghinejad, N. , 2019, Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage,Meat Science.

7-Nikoo, M., Regenstein, J.M., & Ahmadi Gavlighi, H. , 2018, Antioxidant and antimicrobial activities of (-)-epigallocatechin-3-gallate (EGCG) and its potential to preserve the quality and safety of foods,Comprehensive Reviews in Food Science and Food Safety.

8-Rabiei, S., Nikoo, M., Rezaei, M., & Rafieian-Kopaei, M. , 2017, Marine-derived bioactive peptides with pharmacological activities-A review,Journal of Clinical & Diagnostic Research.

9-Nikoo, M., Benjakul, S., & Rahmanifarah, K. , 2016, Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products,Trends in Food Science & Technology.

10-Nikoo, M., & Benjakul, S. , 2015, Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review,Journal of Functional Foods.

11-Nikoo, M., Regenstein, J.M., Ghomi, M.R., Benjakul, S., Yang, N., & Xu, X. , 2015, Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system,LWT - Food Science and Technology.

12-Liu, D.S., Nikoo, M., Boran, G., Zhou, P., & Regenstein, J.M. , 2015, Collagen and Gelatin,Annual Review of Food Science and Technology.

13-Nikoo, M., Benjakul, S., & Xu, X. , 2015, Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince,Food Chemistry.

14-Nikoo, M., Benjakul, S., Ehsani, A., Jing, L., Wu, F.F., Yang, N., Xu, B., Jin, Z., & Xu, X. , 2014, Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin,Journal of Functional Foods.

15-Wang, P., Xu, L., Nikoo, M., Ocen, D., Wu, F.F., Yang, N., Jin, Z., & Xu, X. (2014). , 2014, Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions,Food Hydrocolloids.

16-Duan, X., Mei, L., Wu, F.F., Yang, N., Nikoo, M., Jin, Z., & Xu, X. , 2013, Postfertilization changes in nutritional composition and protein conformation of hen egg,Journal of Agricultural and Food Chemistry.

17-Nikoo, M., & Falahatkar, B. , 2012, Physiological responses in wild broodstocks of the Caspian kutum (Rutilus frisii kutum) subjected to transportation stress,Journal of Applied Animal Welfare Science.

18-Nikoo, M., Falahatkar, B., & Rahmani, H. , 2012, Blood parameters of Southern Caspian kutum, Rutilus frisii,Journal of Applied Ichthyology.

19-Benjakul, S., Visessanguan, W., Aewsiri, T., Tanaka, M., & Nikoo, M. , 2011, ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins,International Aquatic Research.

20-Ghomi, M.R., Shahriari, R., Faghani Langroudi, H., Nikoo, M., & von Elert, E. , 2012, Effects of exogenous dietary enzyme on growth, body composition, and fatty acid profiles of cultured great sturgeon Huso huso fingerlings,Aquaculture International.

21-Nikoo, M., Zakipour Rahimabadi, E., & Salehifar, E. , 2010, Effects of frying-chilling-reheating on the lipid content and fatty acid composition of cultured great sturgeon (Huso huso) fillets,Journal of Aquatic Food Product Technology.
Books (1)

1-Nikoo, M., Xu, X., & Ahmadi Gavlighi, H. , 2016, Seafood Waste-Derived Peptides: Their Antioxidant Activity and Potential as Alternative Preservatives in Fish Products,Elsevier Inc.
Research Projects (2)

1-Mehdi Nikoo, Ramin Manaffar, Hassan Ahmadi Gavlighi, Mehdi Imani, 2019, Antioxidant and antidiabetic activities of fermented sardine fish product,University Vice Chancellor for Research .

2-Mehdi Nikoo, 2018, Production of bioactive peptides from fish by-products and utilization in formulation of functional foods ,Iran National Science Foundation No: 94013374.
Thesis Supervised (13)

1-Shima Piri, Ongoing, Study of extraction, property and use of gelatin from beluga (Huso huso) sturgeon skin in formulation of low fat yogurt and identification of bioactive peptides .

2-Nayyereh karimi, Ongoing, Identification and isolation of bioactives of protein degradation of amaranth and investigation on its effects on sourdough .

3-Sana Rabiee, Ongoing, Isolation, purification and identification of antioxidant peptides obtained by enzymatic and microbial hydrolysis of Klunzingers mullet muscle (Liza klunzinger) .

4-Roghayeh Amini Sarteshnizi, Ongoing, Production of hydrolysates from fish by-products: Studying the effect of substrate processing, enzyme type and biological properties .

5-Javad Baiat, 2018, Effect of various conditioning and processing procedures on the quality and stability of rainbow trout fillet in 4 degree Celsius.

6-Shoaleh Heidari, 2017, Effect of bioactive peptides on the activities of antioxidative enzymes in resistant-stressed wistar rats.

7-Sedigheh Sheikhiani, 2017, Effect of different CMC concentrations on bighead carp nugget quality.

8-Meisam Malekian, 2017, Effect of spice phenolic extract on lipid and protein oxidation of Pacific white shrimp (Litopenaeus vannamei).

9-Sedigheh Bitalebi, 2017, Antioxidant effects of apple peel extract on lipid and protein oxidation in rainbow trout (Oncorhynchus mykiss) mince .

10-Raziyeh Gholipour Gomari, 2017, Cryoprotective effect of farmed great sturgeon skin gelatin hydrolysates on the quality of common carp proteins .

11-Masoud Parvizkoorandeh, 2016, Optimization the production of canned Jinga shrimp (Metapenaeus affinis) dish in special sauce.

12-Azam Oladrabiee, 2016, Effects of gelatin hydrolysates from farmed great sturgeon skin on fresh water crayfish muscle .

13-Yavar Boostani Mavi, 2016, Free radical scavenging and alpha-glucosidase inhibitory activities of bioactive peptides from biotechnological product mahyaveh.
Courses Taught (5)

1-.

2-Fishery products biotechnology, MSc.

3-Quality control of fishery products, MSc.

4-Methods of fish products preservation, MSc.

5-Fishery products management, MSc.