Dr. Ramin Khaksar
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Dr. Ramin Khaksar

Senior Researcher
Shahid Beheshti Medical University, Iran

Highest Degree
Ph.D. in Food Science and Technology from Shahid Beheshti University of Medical Sciences, Tehran, Iran

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Area of Interest:

Food Science and Technology
100%
Food Microbiology
62%
Food Hydrocolloids
90%
Food Analysis
75%
Quality Control
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
70
Abstracts
1

Selected Publications

  1. Tahmouzi, S., M. Ghasemlou and R. Khaksar, 2011. Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chem., 126: 756-761.
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  2. Shahbazikhah, P., M. Asadollahi-Baboli, R. Khaksar, R.F. Alamdari and V. Zare-Shahabadi, 2011. Predicting partition coefficients of migrants in food simulant/polymer systems using adaptive neuro-fuzzy inference system. J. Braz. Chem. Soc., 22: S1-S1.
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  3. Raoufy, M., S. Gharibzadeh, B. Radmehr, R. Khaksar and H. Hosseini, 2010. Predicting the combined effect of Zataria multiflora essential oil, pH and temperature on the growth of Staphylococcus aureus using artificial neural networks. J. Food Safety, 30: 318-329.
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  4. Mahmoudzadeh, M., A. Motallebi, H. Hosseini, R. Khaksar and H. Ahmadi et al., 2010. Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C). Int. J. Food Sci. Technol., 45: 374-379.
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  5. Mahmoudzadeh, M., A. Motallebi, H. Hosseini, P. Haratian, H. Ahmadi, M. Mohammadi and R. Khaksar, 2010. Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18°C. Iran. J. Fish. Sci., 9: 111-126.
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  6. Khanzad, S., S. Gharibzadeh, M. Raoufy, V. Razavilar, R. Khaksar and B. Radmehr, 2010. Application of artificial neural networks to predict Clostridium botulinum growth as a function of Zataria Multiflora essential oil, pH, NaCl and temperature. J. Food Safety, 30: 490-505.
    CrossRef  |  
  7. Khaksar, R., M. Moslemy, H. Hosseini, A. Taslimi, A. Ramezani, Z. Amiri and A. Sabzevari, 2010. Comparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage. Iran. J. Vet. Res. Shiraz Univ., 11: 154-163.
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  8. Dehghan, S., R. Aboofazeli, M.R. Avadi and R. Khaksar, 2010. Formulation optimization of nifedipine containing microspheres using factorial design. Afr. J. Pharmacy Pharmacol., 4: 346-354.
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  9. Tavakoli, H.R., H. Hosseini and R. Khaksar, 2009. Bacteriological quality Evaluation of salted fishes that are produced traditionally in the North of Iran. Iran. J. Food Sci. Technol., 6: 105-111.
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  10. Shahraz, F., M. Kamran, R. Khaksar, H. Hosseini, S. Karagar and M. Enteshari, 2009. Assessment of the microbiological quality of packed spices in the chain stores, SHAHRVAND, in Tehran in 1386. Iran. J. Food Sci. Technol., 6: 125-131.
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  11. Hosseini, H., S. Gharagozlu, M. Tajzade, S. Moeini, M. Mohamud Zade and R. Khaksar, 2009. Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18°C. Iran. J. Food Sci. Technol., 6: 73-82.
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  12. Hosseini, H., K. Barazandegan, A. Akhondzadeh, B. Shemshadi, H.R. Tavakoli and R. Khaksar, 2009. Determination the kind of meat content of Patties marketed in Tehran in 1386. Iran. J. Food Sci. Technol., 6: 95-100.
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  13. Kamkar, A., G. Karim, F.S. Aliabadi and R. Khaksar, 2008. Fate of aflatoxin M1 in Iranian white cheese processing. Food Chem. Toxicol., 46: 2236-2238.
    CrossRef  |  
  14. Hoseini, H., R. Khaksar and B. Shemshadi, 2008. Study of sarcocyst in Raw, ready to sell Hamburgers in Tehran. Iran. J. Food Sci. Technol., 4: 65-72.
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  15. Khaksar, R., H. Hosseini, A. Ahmadi and H. Akhavan, 2007. Nitrite residual changes in four types of heated red meat products during storage at 4 degrees centigrade. Iran. J. Nutr. Sci. Food Technol., 2: 45-50.
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  16. Khaksar, R., A. Kamkar, G. Karim and F. Aliabadi, 2007. Method validation of Aflatoxin M1 in Iranian white cheese by high performance liquid chromatography and immunoaffinity columns. Iran. J. Food Sci. Technol., 4: 73-79.
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  17. Hosseini, H. and R. Khaksar, 2007. Study of histamine content in canned tuna fish produced in Iran by ELISA method. Iran. J. Food Sci. Technol., 4: 77-84.
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