• Name and Family
    • f.mohtarami
  • Degree
    • PHD
  • Academic Degree
    • Assistant Professor
  • Department
    • Department of Food Science and Technology
  • E-mail:
 Short Bioghraphy           
         
     Research and Education Resume
رزومه فارسی
Academic Education/Training (3)
Journal Articles (23)
Books (1)
   
  • Name and Family
  • f.mohtarami
  • Degree
  • PHD
  • Academic Degree
  • Assistant Professor
  • Department
  • Department of Food Science and Technology
  • E-mail:
  • f.mohtarami@urmia.ac.ir
 
 
 
         
     Research and Education Resume

Academic Education/Training (3)

1-B.S, 2002-2005, FOOD SCIENCE AND TECHNOLOGY,URMIA UNIVERSITY, URMIA, WEST AZARBAIJAN, IRAN.

2-M.S, 2005-2007, FOOD SCIENCE AND TECHNOLOGY,URMIA UNIVERSITY, URMIA, WEST AZARBAIJAN, IRAN.

3-Ph.D., 2009-2014, FOOD SCIENCE AND TECHNOLOGY,URMIA UNIVERSITY, URMIA, WEST AZARBAIJAN, IRAN.
Journal Articles (23)

1-ۤForogh Mohtarami, Anis Talebi, Peghah Banaeikia, 2021, The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread,Iranian journal of Food Science and Technology.

2-Hosein Karimzadeghan, Forogh Mohtarami, Hadi Almasi, 2021, Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit,Iranian Journal of Food Research, https://fsct.modares.ac.ir/article-7-20664-en.html.

3-Nelma Aghazadeh, Mohsen Esmaiili, Forogh Mohtarami, 2021, Prediction of Equilibrium Moisture Contents of Black Grape Seeds (Siah Sardasht cultivar) at Various Temperatures and Relative Humidity: Shelf-Life Criteria,Nutrition and Food Science Research, http://nfsr.sbmu.ac.ir/browse.php?a_id=403&slc_lang=en&sid=1&printcase=1&hbnr=1&hmb=1.

4-Sona Torabı, Forogh Mohtarami, Mohamad Reza Dabbagh Mazhary, The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/article-7-20664-en.html.

5-Sajad Pirsa, Forogh Mohtarami, Sara Kalantari, 2020, Preparation of biodegradable composite starch/tragacanth gum/nanoclay film and study of its physicochemical and mechanical properties,Chemical Review and Letters, http://www.chemrevlett.com/article_107161.html.

6-Sona Chavoshizadeh, Sajad Pirsa, Forogh Mohtarami, Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole nanocomposite,Food Packaging and Shelf Life, https://doi.org/10.1016/j.fpsl.2020.100501.

7-Sona Chavoshizadeh, Sajad Pirsa, Forogh Mohtarami, 2020, Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date,European Journal of Lipid Science and Technology, https://doi.org/10.1002/ejlt.201900385.

8-Mahsa Nouraddini, Mohsen Esmaiili, Forogh Mohtarami, 2020, Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil,Iranian Journal of Food Research, https://foodresearch.tabrizu.ac.ir/article_9885.html?lang=en.

9-Mahsa Nouraddini, Forogh Mohtarami, Mohsen Esmaiili, 2019, The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour,Iranian Journal of Biosystems Engineering, https://ijbse.ut.ac.ir/article_73730.html?lang=en.

10-Anis Talebi, Forogh Mohtarami, Sajad Pirsa, 2019, The Effect of Carrot Pomace Powder on Physicochemical, Textural and, Sensory Properties of Gluten Free Bread,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/article-7-26874-en.html.

11-Akbarlou, Soheila. , Alizadeh, Mohanad. , Pirsa, Sajad. , Mohtarami, Forogh, 2019, Encapsulation of pomegranate seed oil by various carriers and determine its physicochemical characteristics,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/article-7-16806-en.html.

12-Akbarlou, Soheila. , Alizadeh, Mohanad. , Pirsa, Sajad. , Mohtarami, Forogh, 2019, Encapsulation of pomegranate seed oil by various carriers and determine its physicochemical characteristics,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/article-7-16806-en.html.

13-Forogh Mohtarami, Darya Gholipour, Roghieh Ashrafi, 2019, The feasibility of producing enriched and low calorie sponge cakes with spinach puree,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/browse.php?a_id=20226&sid=7&slc_lang=en.

14-Nelma Aghazadeh, Mohsen Esmaiili, Forogh Mohtarami, 2018, (Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar,Iranian Journal of Journal of Food Processing and Preservation, https://ejfpp.gau.ac.ir/article_4395.html?lang=en.

15-Nooraddini, M., Esmaiili, M., Mohtarami, F, 2018, Development and characterization of edible films based on eggplant flour and corn starch,International journal of biological macromolecules, https://www.sciencedirect.com/science/article/abs/pii/S0141813018327417.

16-Emami, N., Dehghan, P., Mohtarami, F., Ostadrahimi, A., & Azizi, M. H, 2018, Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten-Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic,Journal of Agricultural Science and Technology, https://jast.modares.ac.ir/article-23-19878-en.html.

17-Ghasemi, F., Pirsa, S., Alizadeh, M., & Mohtarami, F, 2018, Extraction and determination of volatile organic acid concentration in pomegranate, sour cherry, and red grape juices by PPy-Ag nanocomposite fiber for authentication.,Separation Science and Technology, https://www.tandfonline.com/doi/abs/10.1080/01496395.2017.1380668?journalCode=lsst20.

18-Ashrafi R ,Hemmati H, Mohtarami F, Moghaddaskia E, 2018, Evaluation of Functional, Mechanical and Structural Properties of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil,Iranian journal of Food Science and Technology, https://fsct.modares.ac.ir/browse.php?a_id=20064&sid=7&slc_lang=en.

19-Forogh Mohtarami, 2018, Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach.,Journal of current nutrition and food science, http://www.currentnutritionfoodscience.com/articles/162458/effect-of-carrot-pomace-powder-and-dushab-traditional-grape-juice-concentrate-on-the-physical-and-sensory-properties-of-cakes-a-combined-mixtures-design-approach.

20-Forogh Mohtarami, Mohsen Esmaiili, Mohammad Alizadeh, Mehdi Seyedain, 2015, Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin ,Iranian Food Science and Technology Research Journal, https://ifstrj.um.ac.ir/article_34783.html?lang=en.

21-Forogh Mohtarami, Mohsen Esmaiili, 2013, Effect of grape pretreatment on moisture isotherms,Iranian Journal of Food Research.

22-Forogh Mohtarami, Mohsen Esmaiili, 2013, Effect of Aloe Vera powder to Increase the quality and shelf life of bread,European journal of scientific research.

23-Mohtarami Forogh, Esmaiili, Mohsen, 2013, Review of Bread staling process and ways to coping with it,European journal of scientific research.
Books (1)

1-Narjes Nadali, Roghieh Ashrafi, Forogh Mohtarami, Mohammadyar Hoseini, 2017, Essential knowledge in food scinence and technology ,Havar, Ilam University.