Mr. Hadi  Hashemi Gahruie
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Mr. Hadi Hashemi Gahruie

Researcher
Shiraz University, Iran


Highest Degree
Ph.D. in Food Science & Technology from Shiraz University, Iran

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Area of Interest:

Food Science and Technology
100%
Carbohydrate Biopolymer
62%
Food Technology
90%
Chemical Analysis
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Sabet‐Sarvestani, N., M.H. Eskandari, S.M.H. Hosseini, M. Niakousari, H.H. Gahruie and M. Khalesi, 2021. Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides. J. Food Process. Preserv., 10.1111/jfpp.15423.
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  2. Toorani, M.R., M.T. Golmakani and H.H. Gahruie, 2020. Antioxidant activity and inhibitory mechanism of u03b3-oryzanol as influenced by the unsaturation degree of lipid systems. LWT, 10.1016/j.lwt.2020.109930.
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  3. Rahiminezhad Z., H.H. Gahruie, S. Esteghlal, G.R. Mesbahi, Mohammad-Taghi. Golmakani and S.M.H. Hosseini, 2020. Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. LWT 127: 109392-109392.
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  4. Gahruie, H.H., R. Safdarianghomsheh, P. Zamanifar, S. Salehi, M. Niakousari and S.M.H. Hosseini, 2020. Characterization of novel edible films and coatings for food preservation based on gum Cordia. J. Food Qual., 10.1155/2020/8883916.
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  5. Gahruie, H.H., M. Mostaghimi, F. Ghiasi, S. Tavakoli, M. Naseri and S.M.H. Hosseini, 2020. The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. Int. J. Bio. Macromol., 160: 245-251.
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  6. Gahruie, H.H., K. Parastouei, M. Mokhtarian, H. Rostami, M. Niakousari and Z. Mohsenpour, 2020. Application of innovative processing methods for the extraction of bioactive compounds from saffron (crocus sativus) petals. J. Appl. Res. Medic. Aromatic Plants, 10.1016/j.jarmap.2020.100264.
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  7. Shahamirian, M., M.H. Eskandari, M. Niakousari, S. Esteghlal, H.H. Gahruie and A.M. Khaneghah, 2019. Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: Oxidative stability, sensorial and microbiological characteristics. J. Food Sci. Technol., 56: 1174-1183.
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  8. Khaneghah A.M., Y. Fakhri, H.H. Gahruie, M. Niakousari and A.S. Sant’Ana, 2019. Mycotoxins in cereal-based products during 24 years (1983–2017): a global systematic review. Trends in Food Science & Technology 91: 95-105.
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  9. Hosseini, S.M.H., H.H. Gahruie, M. Razmjooie, M. Sepeidnameh and M. Rastehmanfard et al., 2019. Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. Food Chem., 270: 70-77.
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  10. Ghayour, N., S.M.H. Hosseini, M.H. Eskandari, S. Esteghlal and A.R. Nekoei et al., 2019. Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocolloids, 87: 394-403.
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  11. Gahruie, H.H., M.H. Eskandari and G. Mesbahi, 2019. Development of functional yogurt fortified with wheat germ and strawberry as functional ingredients. Prog. Nutr., 21: 388-398.
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  12. Gahruie H.H., M.H. Eskandari, P.V.der. Meeren and S.M.H. Hosseini, 2019. Study on hydrophobic modification of basil seed gum-based (bsg) films by octenyl succinate anhydride (osa). Carbohydrate Polymers 219: 155-161.
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  13. Firuzi, M.R., M. Niakousari, M.H. Eskandari, M. Keramat, H.H. Gahruie and A.M. Khaneghah, 2019. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. LWT-Food Sci. Technol., 102: 237-245.
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  14. Esteghlal S., H.H. Gahruie, M. Niakousari, F.J. Barba, A.El-Din. Bekhit, K. Mallikarjunan and S. Roohinejad, 2019. Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids. Foods 8: 262-262.
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  15. Gahruie, H.H., M.H. Eskandari, M. Khalesi, P.V.D. Meeren and S.M.H. Hosseini, 2019. Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride. Food Hydrocolloids, 10.1016/j.foodhyd.2019.105489.
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  16. Shahbazi, H., H.H. Gahruie, M.T. Golmakani, M.H. Eskandari and M. Movahedi, 2018. Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial and sensorial properties of kombucha. Food Sci. Nutr., 6: 2568-2577.
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  17. Kheynoor, N., S.M.H. Hosseini, G.H. Yousefi, H.H. Gahruie and G.R. Mesbahi, 2018. Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions. LWT-Food Sci. Technol., 96: 419-425.
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  18. Gahruie, H.H., 2018. Yogurt. The most suitable carrier for increasing bioavailability of minerals. Prog. Nutr., 20: 294-296.
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  19. Asl, R.M.Z., M. Niakousari, H.H. Gahruie, M.J. Saharkhiz and A.M. Khaneghah, 2018. Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics. Food Res. Int., 107: 462-469.
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  20. Gahruie, H.H., S.M.H. Hosseini, M.H. Taghavifard, M.H. Eskandari, M.T. Golmakani and E. Shad, 2017. Lipid oxidation, color changes and microbiological quality of frozen beef burgers incorporated with Shirazi thyme, cinnamon and rosemary extracts. J. Food Qual. 10.1155/2017/6350156.
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  21. Gahruie, H.H., E. Ziaee, M.H. Eskandari and S.M.H. Hosseini, 2017. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydr. Polym., 166: 93-103.
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  22. Gahruie, H.H. and M. Niakousari, 2017. Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules. Int. J. Biol. Macromol., 104: 606-617.
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  23. Hashemi, G.H., F. Ghiasi, M. Eskandari and M. Majzoobi, 2016. Evaluation of oven drying effects on physicochemical and nutritional properties of wheat germ as a functional food supplements. J. Food Res. (Univ. Tabriz), 26: 37-47.
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  24. Shad, E., G.H. Hashemi, M.T. Golmakani and S. Mazidi, 2015. A comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil. J. Res. Innov. Food Sci. Technol., 4: 257-270.
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  25. Gahruie, H.H., M.H. Eskandari, G. Mesbahi and M.A. Hanifpour, 2015. Scientific and technical aspects of yogurt fortification: A review. Food Sci. Hum. Wellness, 4: 1-8.
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  26. Gahruie, H.H., M. Moosavi-Nasab and E. Ziaee, 2015. Application of response surface methodology for Xanthan gum and biomass production using Xanthomonas campestris. J. Chem. Health Risks, 5: 167-177.
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