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| | Journal Articles (19) |
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| 1-N. Dardmeh, A. Khosrowshahi1, H. Almasi and M. Zandi., 2015, Study on effect of the polyethylene terephthalate/nanoclay nanocomposite film on the migration of terephthalic acid into the yoghurt drinks simulant.,Journal of Food Process Engineering. | |
| 2-Saina Moayedzadeh, Ashkan Madadlou, Asghar Khosrowshahi Asl., 2015, Formation mechanisms, handling and digestibility of food protein nanofibrils,Trends in Food Science and Technology. | |
| 3-اصغر خسروشاهی اصل, 2014, Development of a novel controlled-release nanocomposite based on poly (lactic acid) to increase the oxidative stability of soybean oil.,Food Additives and Contaminants. | |
| 4-اصغر خسروشاهی اصل, 2014, Enzymatic cross-linking of soy proteins within non-fat set yogurt gel,Journal of Dairy Research. | |
| 5-محمد شیرخانی، اشکان مددلو اصغر خسروشاهی اصل, 2014, Enzymatic modification to stabilize the fermented milk drink, Doogh,journal of texture studies. | |
| 6-اصغر خسروشاهی اصل, 2013, Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments,Journal of Food Process Technology. | |
| 7-اصغر خسروشاهی اصل, 2013, Enzymatic cross-linking of whey proteins in low fat Iranian white cheese,International Dairy Journal. | |
| 8-اصغر خسروشاهی اصل, 2012, The influence of probiotic bacteria on the properties of Iranian white cheese,International J. of Dairy Technology. | |
| 9-اصغر خسروشاهی اصل, 2011, Rheological properties of acid casein gels made by acidification with glucono-?-lactone.,Milchwissenschaft • Milk Science International. | |
| 10- 2011, Survival of Lactobacillus casei. Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulation forms on Iranian white cheese produce by ultrafiltration,International Jurnal of Dairy Technology. | |
| 11- 2009, Texture of Nonfat Yoghurt as Influenced by Whey Protein Concentrate and Gum Tragacanth as Fat Replacers,International Journal of Dairy Technology. | |
| 12- 2008, Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt : Chemical,Physical , and Microstructural Properties,J.Dairy Sci. | |
| 13- 2007, Effect of Cream Homogenization on Textural Characteristics of Low-Fat Iranian White Cheese,International Dairy Journal. | |
| 14- 2007, Effect of Pre-and Postharvest Salicylic Acid Treatment on Ethylene Production, Fungal Decay and Overrall Quality of Selva Strawberry Fruit,Food Chemistry. | |
| 15- 2007, Control of Enzymatic Browing in Pear Slices by Using Ascorbic Acid,Juurnal of Agriculture Engineering Research. | |
| 16- 2006, Contribution of Rennet and starter to Proteolysis in iranian UF White Cheese,Lait. | |
| 17- 2006, Microstructure and Rheoloical Properties of Iranian White Cheese Coagulated at Various Temperatures,J. Dairy Science. | |
| 18- 2006, Monitoring the Chemical and Textural Changes During Ripening of Iranian Whit Cheese Made with Different Concentrations of Starter,J. Dairy Science. | |
| 19- 1386, کنترل قهوه ای شدن آنزیمی برگه های گلابی با استفاده از اسید سیتریک,مجله تحقیقات مهندسی کشاورزی. |
| | | Conference Papers/Abstracts/Posters (3) |
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| 1- 1386, Efffect of Chemical Intereterification on Minor Lipid,هفدهمین کنگره ملی صنایع غذایی. | |
| 2- 1389, Optimization of Polymeric Triiodide Membrane Electrode Based on Erythromycin Triidide Ion- Pair Using Experimental Design,نهمین کنفرانس دوسالانه الکتروشیمی ایران. | |
| 3- 2011, Study on interaction of commercial starter culture and Lactobacillus casei in Iranian white cheese produced using ultrafiltration technique,The 2nd International Congress of Food Hygiene, Tehran,Iran. |
| | | Research Projects (5) |
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| 1- 1386, Effect of Starter Concentration on Proteolysis and Textural Attributes of Iranian White Cheese. | |
| 2- 1384, Interesterification blend of tallow fat olive pomace oil and sunflower oils. | |
| 3- 1000, Investigation on the production of coloured & flavoured milk using natural coloring and flavouring substances. | |
| 4- 1391. | |
| 5- 1394. |
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Name and Family
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a.khosrowshahi
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Academic Degree
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Professor
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Department
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Department of Food Science and Technology
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E-mail:
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a.khosrowshahi@urmia.ac.ir
Research and Education Resume
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| | Journal Articles (19) |
| |
| 1-N. Dardmeh, A. Khosrowshahi1, H. Almasi and M. Zandi., 2015, Study on effect of the polyethylene terephthalate/nanoclay nanocomposite film on the migration of terephthalic acid into the yoghurt drinks simulant.,Journal of Food Process Engineering. | |
| 2-Saina Moayedzadeh, Ashkan Madadlou, Asghar Khosrowshahi Asl., 2015, Formation mechanisms, handling and digestibility of food protein nanofibrils,Trends in Food Science and Technology. | |
| 3-اصغر خسروشاهی اصل, 2014, Development of a novel controlled-release nanocomposite based on poly (lactic acid) to increase the oxidative stability of soybean oil.,Food Additives and Contaminants. | |
| 4-اصغر خسروشاهی اصل, 2014, Enzymatic cross-linking of soy proteins within non-fat set yogurt gel,Journal of Dairy Research. | |
| 5-محمد شیرخانی، اشکان مددلو اصغر خسروشاهی اصل, 2014, Enzymatic modification to stabilize the fermented milk drink, Doogh,journal of texture studies. | |
| 6-اصغر خسروشاهی اصل, 2013, Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments,Journal of Food Process Technology. | |
| 7-اصغر خسروشاهی اصل, 2013, Enzymatic cross-linking of whey proteins in low fat Iranian white cheese,International Dairy Journal. | |
| 8-اصغر خسروشاهی اصل, 2012, The influence of probiotic bacteria on the properties of Iranian white cheese,International J. of Dairy Technology. | |
| 9-اصغر خسروشاهی اصل, 2011, Rheological properties of acid casein gels made by acidification with glucono-?-lactone.,Milchwissenschaft • Milk Science International. | |
| 10- 2011, Survival of Lactobacillus casei. Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulation forms on Iranian white cheese produce by ultrafiltration,International Jurnal of Dairy Technology. | |
| 11- 2009, Texture of Nonfat Yoghurt as Influenced by Whey Protein Concentrate and Gum Tragacanth as Fat Replacers,International Journal of Dairy Technology. | |
| 12- 2008, Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt : Chemical,Physical , and Microstructural Properties,J.Dairy Sci. | |
| 13- 2007, Effect of Cream Homogenization on Textural Characteristics of Low-Fat Iranian White Cheese,International Dairy Journal. | |
| 14- 2007, Effect of Pre-and Postharvest Salicylic Acid Treatment on Ethylene Production, Fungal Decay and Overrall Quality of Selva Strawberry Fruit,Food Chemistry. | |
| 15- 2007, Control of Enzymatic Browing in Pear Slices by Using Ascorbic Acid,Juurnal of Agriculture Engineering Research. | |
| 16- 2006, Contribution of Rennet and starter to Proteolysis in iranian UF White Cheese,Lait. | |
| 17- 2006, Microstructure and Rheoloical Properties of Iranian White Cheese Coagulated at Various Temperatures,J. Dairy Science. | |
| 18- 2006, Monitoring the Chemical and Textural Changes During Ripening of Iranian Whit Cheese Made with Different Concentrations of Starter,J. Dairy Science. | |
| 19- 1386, کنترل قهوه ای شدن آنزیمی برگه های گلابی با استفاده از اسید سیتریک,مجله تحقیقات مهندسی کشاورزی. |
| | | Conference Papers/Abstracts/Posters (3) |
| |
| 1- 1386, Efffect of Chemical Intereterification on Minor Lipid,هفدهمین کنگره ملی صنایع غذایی. | |
| 2- 1389, Optimization of Polymeric Triiodide Membrane Electrode Based on Erythromycin Triidide Ion- Pair Using Experimental Design,نهمین کنفرانس دوسالانه الکتروشیمی ایران. | |
| 3- 2011, Study on interaction of commercial starter culture and Lactobacillus casei in Iranian white cheese produced using ultrafiltration technique,The 2nd International Congress of Food Hygiene, Tehran,Iran. |
| | | Research Projects (5) |
| |
| 1- 1386, Effect of Starter Concentration on Proteolysis and Textural Attributes of Iranian White Cheese. | |
| 2- 1384, Interesterification blend of tallow fat olive pomace oil and sunflower oils. | |
| 3- 1000, Investigation on the production of coloured & flavoured milk using natural coloring and flavouring substances. | |
| 4- 1391. | |
| 5- 1394. |
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