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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@cc.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

Teaching

Recent Publications

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

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

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

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

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

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

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

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

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

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

Dynamic surface tension measurement for the screening of biosurfactants produced by Lactobacillus plantarum subsp. plantarum PTCC 189.

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)

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.