Dr. Mohammad Hossain Azizi
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Dr. Mohammad Hossain Azizi

Professor
Department of Food Science and Industry, Tarbiat Modares University, Tehran, Iran

Highest Degree
Ph.D. in Food Science and Technology from Central Food Technological Research Institute, Mysore, Karnataka, India

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Area of Interest:

Food Science and Technology
100%
Food Safety
62%
Food Microbiology
90%
Food Analysis
75%
Food Preservation
55%

Research Publications in Numbers

Books
1
Chapters
0
Articles
139
Abstracts
1

Selected Publications

  1. Soleymanfallah, S., Z. Khoshkhoo, S.E. Hosseini and M.H. Azizi, 2022. Preparation, physical properties, and evaluation of antioxidant capacity of aqueous grape extract loaded in chitosan‐TPP nanoparticles. Food Sci. Nutr., 10: 3272-3281.
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  2. Sardabi, F., M.H. Azizi, H.A. Gavlighi and A. Rashidinejad, 2022. Potential benefits of Moringa peregrina defatted seed: Effect of processing on nutritional and anti-nutritional properties, antioxidant capacity, in vitro digestibility of protein and starch, and inhibition of α-glucosidase and α-amylase enzymes. Food Chem. Adv., Vol. 1. 10.1016/j.focha.2022.100034.
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  3. Nasiri, S.L., M.H. Azizi, F. Movahedi, N. Rahimifard and H. Tavakolipour, 2022. Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films to improve the shelf life of mushroom (Agaricus bisporus). Food Meas., 16: 849-856.
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  4. Mohammadi, M., A. Zoghi and M.H. Azizi, 2022. Effect of xylanase and pentosanase enzymes on dough rheological properties and quality of baguette bread. J. Food Qual., Vol. 2022. 10.1155/2022/2910821.
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  5. Khosravi, F., M.H. Azizi, M. Rabani and R.M. Nadoshan, 2022. Assessment of the biotechnological activity of wheat hydrolysates prepared with the Biarum bovei extract. Food Meas. 16: 2738-2748.
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  6. Jokar, A. and M.H. Azizi, 2022. Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties. Food Sci. Nutr., 10: 1126-1134.
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  7. Ghobadi, Z., Z. Hamidi‐Esfahani and M.H. Azizi, 2022. Statistical optimization of arachidonic acid synthesis by Mortierella alpina CBS 754.68 in a solid‐state fermenter. Food Sci. Nutr., 10: 436-444.
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  8. Nasiri, S.L., M.H. Azizi, F. Movahedi, N. Rahimifard and H. Tavakolipour, 2021. Potential perspectives of CMC-PET/ZnO bilayer nanocomposite films for food packaging applications: Physical, mechanical and antimicrobial properties. Food Meas., 15: 3731-3740.
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  9. Ershadi, A., M.H. Azizi and L. Najafian, 2021. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Sci. Nutr., 9: 5344-5351.
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  10. Zolelmein, A., S. Movahhed, M.H. Azizi and H.A. Chenarbon, 2020. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. J. Texture Stud., 51: 453-463.
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  11. Yekta, M.M., M. Rezaei, L. Nouri, M.H. Azizi, M. Jabbari, I. Eş and A.M. Khaneghah, 2020. Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes. J. Food Saf., Vol. 40. 10.1111/jfs.12753.
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  12. Mohammadi, M., M.H. Azizi and A. Zoghi, 2020. Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin‐producing molds. Food Sci. Nutr., 8: 1244-1253.
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  13. Karimi, A., M.H. Azizi and H.A. Gavlighi, 2020. Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Sci. Nutr., 8: 2395-2405.
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  14. Yazdankhah, S., M. Hojjati and M.H. Azizi, 2019. The antidiabetic potential of black mulberry extract-enriched pasta through inhibition of enzymes and glycemic index. Plant Foods Hum. Nutr., 74: 149-155.
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  15. Mohebbi, Z., M. Azizi-Lalabadi, S.J. Hosseini, S.A. Nowrouzani, M. Alizadeh and A. Homayouni, 2019. The effects of prebiotic bread containing oat β-glucan and resistant starch on the glycemic index and glycemic load in healthy individuals. Nutr. Food Sci., 49: 1029-1038.
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  16. Mohammadi‐Kouchesfahani, M., Z. Hamidi‐Esfahani and M.H. Azizi, 2019. Isolation and identification of lactic acid bacteria with phytase activity from sourdough. Food Sci. Nutr., 7: 3700-3708.
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  17. Meybodi, N.M., A.M. Mortazavian, L. Mirmoghtadaie, S.M. Hosseini, S.A. Yasini, M.H. Azizi and S.M. Nodoushan 2019. Effects of microbial transglutaminase and fermentation type on improvement of lysine availability in wheat bread: A response surface methodology. Appl. Food Biotechnol., 6: 151-164.
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  18. Mahdavi‐Yekta, M., L. Nouri and M.H. Azizi, 2019. The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa. Food Sci. Nutr., 7: 930-936.
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  19. Karimi, R., M.H. Azizi and Q. Xu, 2019. Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan. Int. J. Biol. Macromol., 126: 298-309.
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  20. Gharaie, Z., M.H. Azizi, M. Barzegar and H.A. Gavlighi, 2019. Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties. LWT, 105: 265-271.
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  21. Belverdy, M.S., A.A. Alamouti, A.A. Khadem, J. González, M.D. Carro, M.H. Kianmehr and M.H. Azizi, 2019. Encapsulation of soybean meal with fats enriched in palmitic and stearic acids: Effects on rumen-undegraded protein and in vitro intestinal digestibility. Arch. Anim. Nutr., 73: 158-169.
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  22. Aghagholizadeh, R., M. Kadivar, M. Nazari, H. Ahmadi and M.H. Azizi, 2019. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars. J. Food Sci. Technol., 56: 775-782.
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  23. Abbasi, E., R.A. Sarteshnizi, H.A. Gavlighi, M. Nikoo, M.H. Azizi and N. Sadeghinejad, 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 Sci., 147: 135-143.
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