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Dr. Sabihe Soleimanian-Zad

Professor of Department of Food Science and Technology

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Office : Department of Food Science and Technology,College of Agriculture Email : Soleiman@iut.ac.ir Phone : +98 31 33913392 Fax : +98 31 33912254 Web Site : Dr. Sabihe Soleimanian-Zad

Professor
Head of Institute of Biotechnology and Bioengineering
Director of Center of Excellence in Food Safety and Quality

Research Fields : Food Microbiology

Food Probiotics

Food Prebiotics

Processing of agricultural and food industry waste and production of value-added products

Teaching

Recent Publications

Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise

Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM

Creating a novel genetic diversity of Trichoderma afroharzianum by ?-radiation for xylanase-cellulase production

Application of microbially induced calcite precipitation to mitigate soil frost heave

Whey Protein Concentrate Hydrolyzed by Microbial Protease: Process Optimization and Evaluation of Its Dipeptidyl Peptidase Inhibitory Activity

Soil microbial improvement using enriched vinasse as a new abundant waste

The potential of phytase enzyme production in microalgae using CRISPR method for application in aquaculture

Identifying an Impressive Stabilizer on Oil and Non-oil Phases of Tahini and Investigating Its Effects on the Viability of Free and Encapsulated Probiotics

Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method

Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages

Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties

Fermented soybean meal affects the ruminal fermentation and the abundance of selected bacterial species in Holstein calves: a multilevel analysis

Crude Turmeric Extract Improves the Suppressive Effects of Lactobacillus rhamnosus GG on Allergic Inflammation in a Murine Model of House Dust Mite-Induced Asthma

Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified type Feta-cheese

Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages

Molecular evolution and selection pressure analysis of infectious hematopoietic necrosis virus (IHNV) revealed the origin and phylogenetic relationship of Iranian isolates in recent epidemics in Iran

Preparing natural biocomposites of N-quaternary chitosan with antibacterial activity to reduce consumption of antibacterial drugs

Evaluation of Zataria multiflora Boiss. and Carum copticum L. Essential Oil Based Nanoemulsions in Inhibition of Byssochlamys fulva Growth in Apple Juice

Screening of lactic acid bacteria to detect potent biosorbents of lead and cadmium

Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound?

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Evaluation of effect of Lactobacillus plantarum subspecies plantarum PTCC 1896 as a local probiotic on lifespan by the model nematode Caenorhabditis elegans in vivo

Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage

Pistachio hull water-soluble polysaccharides as a novel prebiotic agent

An impedimetric aptasensor for Shigella dysenteriae using a gold nanoparticle-modified glassy carbon electrode

Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying.

Microencapsulation of probiotics by emulsion method for production of probiotic bread. (In Persian)

Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation

Dynamic surface tension measurement for the screening of biosurfactants produced by Lactobacillus plantarum subsp. plantarum PTCC 1896

Investigation on the possibility of using rice and wheat wastes for biosurfactant production by Lactobacillus plantarum (In Persian)

A reliable and sensitive time-resolved fluorescent immunochromatographic assay (TRFICA) for ochratoxin A in agro-products.

Microbial and physiochemical changes in yogurts containing different L. delbrueckii subsp. bulgaricus strains in association with Lactobacillus plantarum as an adjunct culture.

Identification and partial characterization of a novel Bacteriocin-like inhibitory substance (BLIS) from Lb. bulgaricus K41 isolated from Indigenous yogurts.

Integration of Lactobacillus plantarum A7 with thyme and cumin essential oils as a potential biocontrol tool for gray mold rot on strawberry fruit.

Application of some antifungal and antioxidant compounds from some herbs to be used in cake as biopreservatives.

Biocontrol of gray mold disease on strawberry fruit by integration of Lactobacillus plantarum A7 with ajwain and cinnamon essential oils.