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نام و نام خانوادگی
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مدرک تحصیلی |
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درجه علمی |
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بخش مربوطه
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ایمیل
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آدرس سایت
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| |  تحصیلات/دوره های دانشگاهی (3) |
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| 1-PhD, 2014, Aquatic Products Processing and Preserving Engineering,Jiangnan University (P.R. China). | | |
| 2-کارشناسی ارشد، 1382، مهندسی منابع طبیعی-شیلات،دانشگاه تهران. | | |
| 3-کارشناسی، 1380، مهندسی منابع طبیعی-شیلات،دانشگاه علوم کشاورزی و منابع طبیعی گرگان. |
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| | مقالات ژورنال (31) |
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| 1-Nikoo, M., Regenstein, J.M., Vayghan A.H., Walayat, N., 2023, Formation of oxidative compounds during enzymatic hydrolysis of byproducts of the seafood industry,Processes , 11(2), 543. [Citation] | | |
| 2-Saki, N., Ghaffari, M., Nikoo, M, 2023, Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage
,LWT - Food Science and Technology, 176. [Citation] | | |
| 3-Nikoo, M., Benjakul, S., Ahmadi Gavlighi, H, 2022, Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis,Comprehensive Reviews in Food Science and Food Safety, 21. [Citation] | | |
| 4-Mirzaee, H., Ahmadi Gavlighi, H., Nikoo, M., Udenigwe, C. C., & Khodaiyan, F., 2022, Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates,Food Science & Nutrition. [Citation] | | |
| 5-Patil, U., Nikoo, M., Zhang, B., Benjakul, S. , 2022, Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability,Foods. [Citation] | | |
| 6-Azadi, N., H. Najdegerami, E., Imani, M., & Nikoo, M. , 2022, Bioactive peptides from Pacific white shrimp (Litopenaeus vannamei) protein hydrolysates induced apoptosis and anticancer activities in colon cancer cell line HCT-116,Iranian Journal of Fisheries Sciences, 21. [Citation] | | |
| 7-Piri Gheshlaghi, S., Nikoo, M., Regenstein, J., 2022, Effect of sturgeon gelatine hydrolysates and epigallocatechin-3-gallate mixtures on technological and rheological properties and viability of probiotics for fat-free set-type yoghurt,International Journal of Dairy Technology, 75. [Citation] | | |
| 8-Walayat, N., Wang, X., Liu, J., Nawaz, A., Zhang, Z., Khalifa, I., Rinc´on Cervera, M.A., Pateiro, M., Lorenzo, J.M., Nikoo, M., Siddiqui, S. A, 2022, Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage,LWT - Food Science and Technology, 154. [Citation] | | |
| 9-Gheshlaghi, S. P., Khaledabad, M. A., Nikoo, M., Regenstein, J. M., & Gavlighi, H. A., 2021, Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt,LWT - Food Science and Technology, 10.1016/j.lwt.2021.111665. [Citation] | | |
| 10-Sarteshnizi, R., Sahari, M.A., Ahmadi Gavlighi, H., Regenstein, J., Nikoo, M., Udenigwe, C., 2021, Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes,LWT - Food Science and Technology, 142. [Citation] | | |
| 11-Nikoo, M., Regenstein, J., Noori, F., Piri Gheshlaghi, S., 2021, Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates,LWT - Food Science and Technology, 140. [Citation] | | |
| 12-Nikoo, M., Xu, X., Regenstein,J., Noori, F., 2021, Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates,Food Bioscience, 39. [Citation] | | |
| 13-Karimi, N., Nikoo, M., Gavlighi, H. A., Gheshlaghi, S. P., Regenstein, J. M., & Xu, X.
, 2020, Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality.
,LWT - Food Science and Technology, 131. [Citation] | | |
| 14-Rabiei, S., Rezaie, M., Abasian, Z., Khezri, M., Nikoo, M., Rafieian-kopaei, M., Anjomshoaa, M., 2019, The protective effect of Liza klunzingeri protein hydrolysate on carbon tetrachloride induced oxidative stress and toxicity,Iranian Journal of Basic Medical Sciences. | | |
| 15-Nikoo, M., Benjakul, S., Ahmadi Gavlighi, H., Xu, X., Regensteine, J.M., 2019, Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles
,Food Bioscience. | | |
| 16-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. | | |
| 17-Sarteshnizi, R. A., 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. | | |
| 18-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. | | |
| 19-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. | | |
| 20-Nikoo, M., Benjakul, S., Rahmanifarah, K. , 2016, Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products,Trends in Food Science and Technology. | | |
| 21-Nikoo, M., Benjakul, S. , 2015, Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant-cryoprotectant: A review,Journal of Functional Foods. | | |
| 22-Nikoo, M., Benjakul, S., Xu, X., 2015, Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince,Food Chemistry. | | |
| 23-Liu, D.S., Nikoo, M., Boran, G., Zhou, P., Regenstein, J.M. , 2015, Collagen and gelatin,Annual Review of Food Science and Technology. | | |
| 24-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. | | |
| 25-Wang, P., Xu, L., Nikoo, M., Ocen, D., Wu, F.F., Yang, N., Jin, Z., Xu, X. , 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. | | |
| 26-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. | | |
| 27-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. | | |
| 28-Nikoo, M., Falahatkar, B., & Rahmani, H. , 2012, Blood parameters of Southern Caspian kutum,Journal of Applied Ichthyology. | | |
| 29-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. | | |
| 30-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. | | |
| 31-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. |
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| | کتاب های چاپ شده (3) |
| | |
| 1-Nikoo, M., Ahmadi Gavlighi, H., 2022, Natural Antioxidants and Flavorings for Clean Label Foods,The Age of Clean Label Foods (pp. 73-102). Springer, Cham. | | |
| 2-Nikoo, M., 2021, Effective valorization of aquaculture by-products: Bioactive peptides and their application in aquafeed. In Valorization of Agri-Food Wastes and By-Products
. [Citation] | | |
| 3-Nikoo, M., Xu, X., & Ahmadi Gavlighi, H. , 2016, Protein Byproducts: Transformation from Environmental Burden into Value-Added Products,Elsevier. |
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| | پروژه های تحقیقاتی (4) |
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| 1-مهدی نیکو، 1399، تولید پروتئین هیدرولیز با درصد بالای پپتید های کوچک اندازه از ضایعات عمل آوری میگو: ترکیب اسید آمینه، دامنه وزن مولکولی پپتید ها و فعالیت آنتی اکسیدانی،درون دانشگاهی. | | |
| 2-مهدی نیکو، 1399، اثر درجه حرارت اتولیز ضایعات ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) بر فعالیت آنزیمی کل، اکسیداسیون، ساختار ثانویه و فعالیت آنتی اکسیدانی پپتید ها،درون دانشگاهی. | | |
| 3-مهدی نیکو، رامین مناف فر، 1397، بررسي خصوصيات آنتي اكسيداني و ضد ديابت فرآورده غذايي ماهي ساردين تخمير شده،حوزه معاونت پژوهشي. | | |
| 4-مهدی نیکو، 1398، تولید پپتید های زیست فعال از ضایعات ماهی و استفاده در تولید محصولات فراسودمند،برون دانشگاهی (صندوق حمایت از پژوهشگران، شماره 94013374). |
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| | دروس تدریس شده (4) |
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نام و نام خانوادگی
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مهدی نیکو
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بخش مربوطه
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پاتوبیولوژی و کنترل کیفی
رزومه آموزشی و پژوهشی
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| |  تحصیلات/دوره های دانشگاهی (3) |
| | |
| 1-PhD, 2014, Aquatic Products Processing and Preserving Engineering,Jiangnan University (P.R. China). | | |
| 2-کارشناسی ارشد، 1382، مهندسی منابع طبیعی-شیلات،دانشگاه تهران. | | |
| 3-کارشناسی، 1380، مهندسی منابع طبیعی-شیلات،دانشگاه علوم کشاورزی و منابع طبیعی گرگان. |
|
| | مقالات ژورنال (31) |
| | |
| 1-Nikoo, M., Regenstein, J.M., Vayghan A.H., Walayat, N., 2023, Formation of oxidative compounds during enzymatic hydrolysis of byproducts of the seafood industry,Processes , 11(2), 543. | | |
| 2-Saki, N., Ghaffari, M., Nikoo, M, 2023, Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage
,LWT - Food Science and Technology, 176. | | |
| 3-Nikoo, M., Benjakul, S., Ahmadi Gavlighi, H, 2022, Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis,Comprehensive Reviews in Food Science and Food Safety, 21. | | |
| 4-Mirzaee, H., Ahmadi Gavlighi, H., Nikoo, M., Udenigwe, C. C., & Khodaiyan, F., 2022, Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates,Food Science & Nutrition. | | |
| 5-Patil, U., Nikoo, M., Zhang, B., Benjakul, S. , 2022, Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability,Foods. | | |
| 6-Azadi, N., H. Najdegerami, E., Imani, M., & Nikoo, M. , 2022, Bioactive peptides from Pacific white shrimp (Litopenaeus vannamei) protein hydrolysates induced apoptosis and anticancer activities in colon cancer cell line HCT-116,Iranian Journal of Fisheries Sciences, 21. | | |
| 7-Piri Gheshlaghi, S., Nikoo, M., Regenstein, J., 2022, Effect of sturgeon gelatine hydrolysates and epigallocatechin-3-gallate mixtures on technological and rheological properties and viability of probiotics for fat-free set-type yoghurt,International Journal of Dairy Technology, 75. | | |
| 8-Walayat, N., Wang, X., Liu, J., Nawaz, A., Zhang, Z., Khalifa, I., Rinc´on Cervera, M.A., Pateiro, M., Lorenzo, J.M., Nikoo, M., Siddiqui, S. A, 2022, Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage,LWT - Food Science and Technology, 154. | | |
| 9-Gheshlaghi, S. P., Khaledabad, M. A., Nikoo, M., Regenstein, J. M., & Gavlighi, H. A., 2021, Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt,LWT - Food Science and Technology, 10.1016/j.lwt.2021.111665. | | |
| 10-Sarteshnizi, R., Sahari, M.A., Ahmadi Gavlighi, H., Regenstein, J., Nikoo, M., Udenigwe, C., 2021, Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes,LWT - Food Science and Technology, 142. | | |
| 11-Nikoo, M., Regenstein, J., Noori, F., Piri Gheshlaghi, S., 2021, Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates,LWT - Food Science and Technology, 140. | | |
| 12-Nikoo, M., Xu, X., Regenstein,J., Noori, F., 2021, Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates,Food Bioscience, 39. | | |
| 13-Karimi, N., Nikoo, M., Gavlighi, H. A., Gheshlaghi, S. P., Regenstein, J. M., & Xu, X.
, 2020, Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality.
,LWT - Food Science and Technology, 131. | | |
| 14-Rabiei, S., Rezaie, M., Abasian, Z., Khezri, M., Nikoo, M., Rafieian-kopaei, M., Anjomshoaa, M., 2019, The protective effect of Liza klunzingeri protein hydrolysate on carbon tetrachloride induced oxidative stress and toxicity,Iranian Journal of Basic Medical Sciences. | | |
| 15-Nikoo, M., Benjakul, S., Ahmadi Gavlighi, H., Xu, X., Regensteine, J.M., 2019, Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles
,Food Bioscience. | | |
| 16-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. | | |
| 17-Sarteshnizi, R. A., 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. | | |
| 18-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. | | |
| 19-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. | | |
| 20-Nikoo, M., Benjakul, S., Rahmanifarah, K. , 2016, Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products,Trends in Food Science and Technology. | | |
| 21-Nikoo, M., Benjakul, S. , 2015, Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant-cryoprotectant: A review,Journal of Functional Foods. | | |
| 22-Nikoo, M., Benjakul, S., Xu, X., 2015, Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince,Food Chemistry. | | |
| 23-Liu, D.S., Nikoo, M., Boran, G., Zhou, P., Regenstein, J.M. , 2015, Collagen and gelatin,Annual Review of Food Science and Technology. | | |
| 24-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. | | |
| 25-Wang, P., Xu, L., Nikoo, M., Ocen, D., Wu, F.F., Yang, N., Jin, Z., Xu, X. , 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. | | |
| 26-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. | | |
| 27-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. | | |
| 28-Nikoo, M., Falahatkar, B., & Rahmani, H. , 2012, Blood parameters of Southern Caspian kutum,Journal of Applied Ichthyology. | | |
| 29-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. | | |
| 30-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. | | |
| 31-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. |
|
| | کتاب های چاپ شده (3) |
| | |
| 1-Nikoo, M., Ahmadi Gavlighi, H., 2022, Natural Antioxidants and Flavorings for Clean Label Foods,The Age of Clean Label Foods (pp. 73-102). Springer, Cham. | | |
| 2-Nikoo, M., 2021, Effective valorization of aquaculture by-products: Bioactive peptides and their application in aquafeed. In Valorization of Agri-Food Wastes and By-Products
. | | |
| 3-Nikoo, M., Xu, X., & Ahmadi Gavlighi, H. , 2016, Protein Byproducts: Transformation from Environmental Burden into Value-Added Products,Elsevier. |
|
| | پروژه های تحقیقاتی (4) |
| | |
| 1-مهدی نیکو، 1399، تولید پروتئین هیدرولیز با درصد بالای پپتید های کوچک اندازه از ضایعات عمل آوری میگو: ترکیب اسید آمینه، دامنه وزن مولکولی پپتید ها و فعالیت آنتی اکسیدانی،درون دانشگاهی. | | |
| 2-مهدی نیکو، 1399، اثر درجه حرارت اتولیز ضایعات ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) بر فعالیت آنزیمی کل، اکسیداسیون، ساختار ثانویه و فعالیت آنتی اکسیدانی پپتید ها،درون دانشگاهی. | | |
| 3-مهدی نیکو، رامین مناف فر، 1397، بررسي خصوصيات آنتي اكسيداني و ضد ديابت فرآورده غذايي ماهي ساردين تخمير شده،حوزه معاونت پژوهشي. | | |
| 4-مهدی نیکو، 1398، تولید پپتید های زیست فعال از ضایعات ماهی و استفاده در تولید محصولات فراسودمند،برون دانشگاهی (صندوق حمایت از پژوهشگران، شماره 94013374). |
|
| | دروس تدریس شده (4) |
| |
|