Theses List
No. Theses Titles Level Student Name Present Date
1    Production of probiotic food as a candidate for imonuthorapy    Ph.D    roozbeh nasiraie, leila    0000-00-00
2    Optimization of pomegrante powder production            0000-00-00
3    Optimization of Carrot Pastille Formulation and Modeling of Mass Transfer Kinetic During Hot Air-Drying            0000-00-00
4    Investigation on the effects of starch and agar amounts and sweetener type on texture, organoleptic and shelf life properties white mulberry pastille.            0000-00-00
5    Effect of different drying methods on sensory properties of dried persimmon slice and assessment of some physical properties of fresh persimmon            0000-00-00
6    The effects of Mentha piperita and Rosmarinus officinalis essential oil on population dynamics of food poisoning and infection bacteria In Vitro            0000-00-00
7    The antimicrobial activities of aqueous and ethanol extracts of dandelion leaves against microorganisms that cause infection and food poisoning and comparison with the common therapeutic antibiotics in vitro            0000-00-00
8    The antimicrobial activities of aqueous and ethanol extracts of Sheng against microorganisms that cause infection and food poisoning and comparison with the common therapeutic antibiotics in vitro            0000-00-00
9    Yogurt Fortification with Different Sources of Omega3 and Evaluation of Its Physicochemical and Sensory Properties During Storage    Ph.D    Ghorbani Hasansaraei, Azade    2010-10-05
10    Evaluation of factores effecting on extraction of green tea aqueous extract, formation and stability of Ginger,s essential oil emulsion in it.    Ph.D    arianfar, akram    2010-10-05
11    Investigating the potential effect of plasmid on antibacterial properties of lactobacilli starters present in traditional Iranian sourdough, using molecular methods    Ph.D    Sadeghi, Alireza    2010-10-05
12    Quantitative study of aflatoxigenic and ochratoxigenic fungi based on PCR methods and evaluation of its correlation to the toxin concentration in raisins varieties of Khorasan Razavi    Ph.D    sarabi jamab, mahboobe    2010-10-06
13    Evaluation of chitosan and white egg coating on kinetics of mass transfer, physicochemical and sensory properties of deep fat fried Kurdish cheese nugget and simulation using Deep-fried Crust Model    M.Sc.    AnsariFar, Elham    2011-02-01
14    The Effect of \\\\\\\"Spiulina platensis\\\\\\\" on Physicochemical, Sensory and Microbial Properties of Yogurt    M.Sc.    Tavakoli Lahijani, Seyed Amir    2011-03-01
15    Production and evaluation of physicochemical properties of hesperetin nanocarrier and modeling its mass transfer during release using cellular automata    Ph.D    Fathi, Milad    2011-03-02
16    Optimizatio of spray drying of kashk powder    Ph.D    Ghassem zadeh, Raheleh    2011-04-21
17    Study of the effect of different levels hydrocolloids (agar and guar) and micro-algae Spirulina platensis on physicochemical and sensory properties of kiwifruit pastille    M.Sc.    Khazaei, Esmail    2012-01-31
18    Evalution of Physicochemical Characteristics of Three Iranian Barberry Species and Degradation Kinetic of Anthocyanins in their Extract.    M.Sc.    farhadi, muhammad    2012-03-12
19    Isolation and Identification of Indigenous Lactic Acid Bacteria Isolated from Raw Milk of Iranian Camel (Camelus dromedarius) and Evaluation of Their Functional Properties    Ph.D    davati, nafiseh    2012-06-12
20    Production, Extraction, Purification and Characterization of the extracted Pigment from Penicillium aculeatum ATCC 10409 And its application in food model system:soft ice cream    Ph.D    afshari, majid    2012-06-12
21    : Effect of antifungal plant extract mangrove )Avicennia marina(    M.Sc.    alizadeh behbahani, behrooz    2012-11-06
22    Evaluation of functional properties of isolated probiotic bacteria from Kordish cheese (free and encapsulated form) and Heliantus tuberosus inulin in model system and study of application of them in Doogh    Ph.D    hashemi, seyed mohammad bagher    2012-11-13
23    Assessment of Conjugated Linoleic Acids (CLA) and cholesterol in synbiotic Butter on the basis of native various starters mixture and extracted froctoligosaccharide from Tragopogonpratensis L.root    Ph.D    tofangsazan, fereshteh    2012-11-13
24    Investigation on the effects of ultrasound pretreatment, NaCl concentration, voltage and frequency on the extraction of mint (Mentha piperita) essential oils by Ohmic-assisted Hydrodistillation (OAHD) method    Ph.D    Gavahian, Mohsen    2012-11-20
25    Effect of agar and pectin and drying condition on physicochemical and sensory properties of Almond pastille    M.Sc.    sadeghi, fatemeh    2012-12-25
26    investigation of the effect of Carboxymethyl cellulose, tracagant agar and glycerol on the physical properties of edible sheet based on cucurbita pepo    M.Sc.    torabi, asghar    2013-01-01
27    Evaluation of Jerusalem artichoke different levels effect in winter salad (pickle) formulation on Biological diversity and assessment some probiotic properties of lactic isolates    M.Sc.    jalalvand, roham    2013-02-05
28    Isolation and identification of winter salad (pickle) lactic flora based on classic and molecular methods    M.Sc.    saeedi, mansour    2013-02-05
29    Study of antimicrobial effects of aqueous and ethanolic extracts of Kelussia odoratissima against infection and food poisoning microorganisms    M.Sc.    heidari sureshjani, maryam    2013-03-05
30    Evaluation of antimicrobial ability of isolated Entrococcus spp. from Kurdish cheese    M.Sc.    naghashan, mahsa    2013-03-12
31    : Molecular Detection of encoding structural genes of enterocin and survey of antibiotic resistance and hemolytic activity among enterococci isolated from Kurdish cheese    M.Sc.    zanganeh, hossein    2013-03-12
32    Effect of adding different levels of Spirulina platensis at different times on sensory, physicochemical properties and shelf life of Iranianʺ Barbariʺ bread.    M.Sc.    Rahimi Niat, Ehsan    2013-06-11
33    Optimization of process parameters for spirulina platensis foam-mat drying    M.Sc.    Atarodi, Mohammad Reza    2013-06-18
34    effect of ultrasonic shock and thermal shock on the morphology and physiology of probiotic bacteria effectof temperature and compounds inhibitor on the psychropihilic bacteria and proteolytic and lipolitic enzymes    M.Sc.    afsharian, shahnaz    2013-06-18
35    Production of phycocyanin nanocarriers from Spirulina platensis and evaluation of physicochemical properties    Ph.D    yagoubi, Amin    2013-11-23
36    Formulation of Analog UF-Feta-Cheese Produced Vegetable Cream with mixture of Palm Super Olein and Refined Olive - Pomace Oil and Evaluation of its Physicochemical and Sensory Properties    Ph.D    Naji, Mohammad hadi    2013-11-25
37    Comparison of use of maceration and ultrasonic extraction methods of red beet (Beta vulgaris L.) and evaluation the effect of those in physicochemical, sensory properties and synbiotics potential of yogurt    M.Sc.    zohouri, azadeh    2014-02-04
38    Survey antimicrobial activity of Cordia myxa aqueous and ethanol extracts on infectious and food poisoning microorganisms \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\    M.Sc.    pirnia, motahare    2014-02-25
39    Comparison of aqueous and ethanol extract of Pinus elderica fruit by Maceration and ultrasonic and Study of antimicrobial effects against infection and food poisoning microorganisms    M.Sc.    KASHANI, HANIEH    2014-03-04
40    Survey on WPC (Whey Protein Concentrate) function in formation and stability of cheese foam and optimization of cheese powder production using foam mat drying    M.Sc.    izadi, touba    2014-03-11
41    : Optimization of Process Parameters in Foaming and Evaluation of Mass Transfer Kinetics in Foam Mat Drying of Kilka fish    M.Sc.    hasan zadeh, farnaz    2014-05-06
42    Evaluation of Characterization of Multilayer Microencapsulation as vanillin Carrier and Modeling of its Release under simulated oral conditions Using Multi-Agent Systems    Ph.D    Noshad, Mohammad    2014-06-10
43    Effects of salts, sugars and pH on physicochemical properties of granular cold water swellable corn starch and evaluation of its performance in food emulsions    Ph.D    Hedayati, Sara    2014-06-10
44    Effect of hydrocolloids and salt on pasting and rheological properties of sorghum starch    Ph.D    ehtiati, ahmad    2014-06-11
45    Production of Curcumin–Loaded Lipid Nanocarriers and Evaluation of Its Physicochemical Properties and Release    Ph.D    Bolourian, shadi    2014-06-14
46    Production of microcapsules with essential oil and investigation on their application in layer by layer edible coating in order to extending of cucumber shelf life    Ph.D    Nikkhah, Shohreh    2014-06-16
47    A Survey of the Effect of Edible Coating (galactomannan and chitosan) and Inactive MAP on Physico-Chemichal Properties of Navel Oranges During storage    M.Sc.    amini, ehsan    2014-11-25
48    Evaluation of Methylcellulose-lipid edible coating and modified atmosphere packaging effect on the improvement quality and shelf-life of Red Delicious apple    M.Sc.    Rezaee, Marziye    2014-11-25
49    Evaluation properties of soy protein isolate fibrils and produced multilayer microcapsules and the possibility of its use as a carrier of two flavor    Ph.D    Ansarifar, Elham    2015-01-05
50    Optimization of the extrusion process in the production of the expanded snack containing bene oily cake and investigation on the possibility of its oil application in flavor coating.    Ph.D    fiuzy, behnam    2015-02-02
51    Production of an antimicrobial edible coating based on Plantago major seed mucilage in combination with dill and tarragon essential oils: its properties and application in beef    Ph.D    alizadeh behbahani, behrooz    2015-02-03
52    Encapsulation of grape waste (Vitis viniferia ssp. sativa) polyphenolic compounds and their microcapsules release under processing (Temperature , pH and Time) and simulated gastrointestinal conditions    Ph.D    hassani, bahram    2015-03-10
53    Evalution of Whey Protein Consentrate (WPC) and Carboxymethyl Cellulose (CMC) on the Physical, Chemical and Sensory Properties of Halva Jozi    M.Sc.    Pourebrahim, Shookoufeh    2015-03-11
54    Effect of different honey and malt extract ratios on rheological, thermal and sensory properties honey malt    M.Sc.    dianat, mohammad    2015-03-11
55    Mass transfer modeling during osmotic treatment for model system fortification with pomegranate peel phenolic compounds    M.Sc.    hamedi, fatemeh    2015-04-28
56    The Effect of Native and Commercial Strains (Lactobacillus plantarum and Lactobacillus fermentum) on Metabolite Profile of Yoghurt and Serum of Two Groups of Consumers    Ph.D    Noorbakhsh, Hamid    2015-06-13
57    Estimation of shelf life modeling and evaluation of the modified atmosphere packaging and Edible Coating (chitosan-Aloe Vera) Effect on improving quality of orange (Thampson”s Novel).    Ph.D    poursharif amlashi, zahra    2015-06-13
58    Evaluation of the probiotic potential of Lactobacillus strains isolated from traditional products and assessing their impact on immune system    Ph.D    joghataee, mehri    2015-10-13
59    Improvement of Insect (Eurygaster integriceps) Damaged Wheat Flour Quality by Cold Plasma Treatment.    Ph.D    TAVAKOLI, AMIR    2016-01-05
60    Use of Lactobacilus plantarum for production of probiotic fermented olive and evaluation of its physic-chemical and sensory properties    M.Sc.    hamidabadi sharahi, moosa    2016-01-12
61    Evaluation effect of extrusion variables on physicochemical, functional & sensory properties of extrudate khollar ( lathyrus sativus) & extrudateʼs flour    M.Sc.    akbarzade, nastaran    2016-03-15
62    Evaluation Different Levels of Ginger and Starter culture effects on Biodiversity of Lactic flora of Fermented Carrot    M.Sc.    Goharjoo, MohammadEbrahim    2016-03-15
63    evaluation of the different levels of ginger and yoghurt milk on physicochemical and sensory properties of fermented carrot (sour carrot)    M.Sc.    zhandari, fatemeh    2016-03-15
64    Evaluation of carrot slices phenolic enhancement using ultrasound - osmosis treatment in Roselle extract and determining the optimum hot air drying conditions    M.Sc.    malekiayask, mohammad    2016-04-12
65    Application of camel milk lactoferrin in capsulated by isolation of protein in a soft drink model and evaluation of its osteogenicity in cell culture media    Ph.D    raei, masoomeh    2016-09-15
66    Possibility of expression of recombinant allergen Ama r 2 in Lactococcus lactis MG1363 in order to produce functional juice with immunotherapeutic capability    Ph.D    Vasiee, Alireza    2016-09-27
67    Evaluation of Xhanthan Gum Effect on Physicochemical and Rheological and organoleptic Properties of Mint Sauce    M.Sc.    Nakhodchi, Soheila    2016-10-25
68    Evaluation of theWhey Protein concentrate Biodegradable Coating and Modified Atmosphere Packaging (MAP) Effect on Quality Properties and Shelf-life of Tangerine ( Dancy )    M.Sc.    boghori, parvin    2016-12-27
69    Optimization of Formulation of Fruit Cocktail based on Carrot (Daucus carota), Barberry (Berberis vulgaris), Apple (Golden Delicious) and Using Xanthan Gum and Investigation of Optimum Formulation Properties During Storage    M.Sc.    farrokhi, marzieh    2016-12-27
70    Formulation of Sauce based on Pomegranate Concentrate, Barberry and Red beet: Evaluation It’s Physicochemical, Rheological and Sensory Properties    M.Sc.    keshmiri, hedieh    2016-12-27
71    Evalution of the antimicrobial effect of edible coating based on Lepidium sativum seed mucilage containing satureja bachtiarica L essential oil in raw sheep meat during storage in refregiration (°C 4)    M.Sc.    farahani, mina    2017-01-03
72    Effect of Cold plasma on Physicochemical and Microbial Properties of Saffron    M.Sc.    akbarian, maryam    2017-01-31
73    Barberry Gummy Candy's (Pastille or Gel Mac) Formulation and evaluation Of Santan and Agar Hydrocolloids effect on Physicochemical and Sensory Properties    M.Sc.    Rastgoo, Zohreh    2017-01-31
74    examination effect of saccharomyces cerevisiae (PTCC 5052) in the form of untreated and treated with acid and heat on the reduction of citrinin produced by monascus purpureus (PTCC 5303)    Ph.D    davoudi moghadam, hediyeh    2017-02-05
75    Evaluation of the Effects the Different Factors on Apple (Golden delicious) Powder Producting by Foam Mat Drying    M.Sc.    Hadree, Jouhaina    2017-03-07
76    The effect of Bacillus strains isolated from dairy sludge on reduction Biogenic amines(Histamine) by ELISA    M.Sc.    Asadi, Atefeh    2017-03-07
77    Study of salt, cold and ultrasound stress’s on alkaline protease production by Bacillus strains isolated from dairy sludge    M.Sc.    sedaghat, sepideh    2017-03-07
78    Effect of Modified Atmosphere Packaging (MAP)and gum (Prunus armeniaca L.)coating on the quality and storage time prolong of strawberry (Ostera)    M.Sc.    Hashemi Sigary, Maryam    2017-03-07