curriculum-vitae mahdi kadivar (ph.d.)...1 curriculum-vitae mahdi kadivar (ph.d.) department of food...

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CURRICULUM-VITAE

Mahdi Kadivar (Ph.D.)

Department of Food Science and Technology

Isfahan University of Technology (IUT), Isfahan, 84156, I.R. Iran

Voice:+98-31-3391-3382/3032 Fax:+98-31-3391-2254 Cell:0913-325-8583

e-mail: [email protected], [email protected] http://kadivar.iut.ac.ir

Positions: 2011-Present Professor, Isfahan University of Technology, Isfahan, Iran

2006-2011 Associate Professor, Isfahan University of Technology, Isfahan, Iran

2001-2006 Assistant Professor, Isfahan University of Technology, Isfahan, Iran

2005- 2014 Head of Main Library, Isfahan University of Technology.

1990-1993 Lecturer, Isfahan University of Technology, Isfahan, Iran

Education:

Ph.D., Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, 2001

M.Sc, Food Science, University of Tarbiat Modarres, Tehran, Iran, 1989

B.Sc., Food Science, Shahid Chamran University, Ahwaz, Iran, 1986

Teaching experiences:

Undergraduate: Graduate:

Cereal Science and Technology. Advanced Cereal Science.(MSc)

Principles of Food Packaging. Advanced Food Packaging (PhD)

Quality Control in Food Science.

International Scientific Affiliations

1989-2011 Institute of Food Technologists (IFT).

1990-2011 American Association of Cereal Chemists (AACC).

2004-2011 American Oil Chemists Society (AOCS).

mailto:[email protected]

mailto:[email protected]

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Thesis/Dissertation advised:

1-Hoseiniparvar, Hashem, 2003, Optimization of gelatine extraction from bone using response surface

methodology (RSM). Thesis Submitted to the College of Graduate Studies and Research in Partial

Fulfilment of the Requirements for the Degree of Master of Science.

2-Kiani, Maryam, 2003, Extraction of food grade colour from orange peel. Thesis Submitted to the

College of Graduate Studies and Research in Partial Fulfilment of the Requirements for the Degree

of Master of Science.

3-Bamdad, Fatemeh, 2004, Study on antioxidant properties of Iranian cumin in model systems and edible

sunflower oil. Thesis Submitted to the College of Graduate Studies and Research in Partial


4-Shariatmadari, Rosa. 2004, Evaluation of texture, ultrastructure and functional properties of camel

meat in comparison to beef. Thesis Submitted to the College of Graduate Studies and Research in

Partial Fulfilment of the Requirements for the Degree of Master of Science

5-Pirhayati, Mansoureh, 2004, Evaluation of factors involved in legumes hard-to-cook phenomenon.

Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment of the

Requirements for the Degree of Master of Science.

6-Abka Khajouei, Roya, 2004, Phytic acid reduction in four cereals bran by hydration and hydrothermal

treatments. Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment

of the Requirements for the Degree of Master of Science.

7-Shokri, Zahra, 2005, Study on relationship between structure and functional and rheological properties

of gum tragacanth in comparison with Gum Arabic and its application in cake. Thesis Submitted to

the College of Graduate Studies and Research in Partial Fulfilment of the Requirements for the

Degree of Master of Science.

8-Ketabi, Ali, 2005, Production and extraction exopolysaccharides from sour dough and its effect on

dough rheological properties. A Thesis Submitted to the College of Graduate Studies and Research

in Partial Fulfilment of the Requirements for the Degree of Master of Science.

9-Ahmadi, Fatemeh, 2005, Study on antioxidant activity of Kelussia odoratissima Mozaff. in model and

food (sunflower oil) systems. Thesis Submitted to the College of Graduate Studies and Research in

Partial Fulfilment of the Requirements for the Degree of Master of Science.

10-Saberi, Amir Hussein, 2006, Improvement of functional properties of gluten extracted from two

Iranian wheat varieties (Sardari and Mahdavi) by chemical and enzymatic modifications. Thesis

Submitted to the College of Graduate Studies and Research in Partial Fulfilment of the


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11-Sedaghati, Marjaneh, 2005, Determination of phytic acid activity after hydration and hydrothermal

treatments of wheat bran. Thesis Submitted to the College of Graduate Studies and Research in


12-Forouzantabar, Mahmoud, 2006, Effect of triticale flour in mixture with wheat flour on their dough

rheological properties and storability of bread. Thesis Submitted to the College of Graduate Studies

and Research in Partial Fulfilment of the Requirements for the Degree of Master of Science.

13-Oladi, Saeid, 2006, Cold pasteurization of date palms using chemical preservatives. Thesis Submitted

to the College of Graduate Studies and Research in Partial Fulfilment of the Requirements for the


14-Aboutalebian Mehrdad, 2006. Extraction of phenolic compounds from leaves of mint, spearmint and

basil and comparison of antioxidant effect on sunflower oil. Thesis Submitted to the College of

Graduate Studies and Research in Partial Fulfilment of the Requirements for the Degree of Master

of Science.

15- Soltanizadeh Nafiseh, 2007. Comparison of physicochemical properties and electrophoretic profile of

camel meat with those of beef. Thesis Submitted to the College of Graduate Studies and Research in


16-Arabestani Akram, 2007. Examination of morphological, physicochemicl and thermal propertiesof

three Iranian rice varieties Zayandehrood, (Lenjan), Bakyan (Camphyroozaa0 and Hashemi

(Gilan). A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


17- Jaafari, Maryam 2007. Determination of compounds of Iranian olive oil and definition of the indices

in order to detection of possible mixing with other source of vegetable oils. Thesis Submitted to the



18- Allameh Ameneh 2007. Effect of wheat-bug protease on gluten subunits and the way it could be

improved. Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


19-Behnam Mahnaz, 2008. Measurement of proteolytic activity of Iced and Frozen Rainbow trout

(Oncorhynchus mykiss) and Grass carp (Ctenopharyngodon idella). Thesis Submitted to the



20- Mirmoghtadaei Leila, 2008. Chemical modification of oat starch and protein to change their

functional properties and their subsequent effect on cake quality. Thesis Submitted to the College of

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of Science.

21- Aboutorab Nasrin, 2008. Investigate on composition and properties of acorn flour, possible

improvement of its bread. Thesis Submitted to the College of Graduate Studies and Research in


22- Aghajani Narjes, 2008. Thesis Submitted to the College of Graduate Studies and Research in Partial


23- Saatchi Aida, 2009. Quality improvement and extension of cake shelf life using natural antifungal and

antioxidant components extracted from plant sources. Thesis Submitted to the College of Graduate

Studies and Research in Partial Fulfilment of the Requirements for the Degree of Master of Science.

24- Shomalnasab Sanaz. 2009, Development of a prototype high-energy, nutrient-dense food product for

emergency relief. Thesis Submitted to the College of Graduate Studies and Research in Partial


25- Ahmadzadeh, Safoura, 2009. Investigation of Physicochemical Properties of oil and seed

composition in safflower genotypes for determining the best conditions in order to produce

shortening., Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


26- Shekarchizadeh Hajar, 2009. Determinations of Physicochemical Properties of camel hump fat and

optimization of its enzymatic interesterification in supercritical carbon dioxide to produce cocoa

butter analog. Thesis Submitted to the College of Graduate Studies and Research in Partial


27- Rasekh Azadeh, 2009. Effects of hydrothermaled bran on meat products. Thesis Submitted to the



28- Keshmiri Azam, 2009. Ozone application to control of cowpea weevil callosorbruchus maculates F in

cowpea and angoumois grain moth Sitotroga cerealealla O. Thesis Submitted to the College of


of Science.

29- Taghian, Somayyeh, 2009. Quality enhancement and staling retardation of Sangak bread using some

improvers. Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


30- Goli, Sayyed Amirhhosein, 2009. Chemical Production of Conjugated Linoleic acid (CLA) and its use

in margarine formulation. Dissertation Submitted to the College of Graduate Studies and Research

in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy.

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31- Mosharraf, Laleh, 2009. Effect of hydrothermaled bran on chemical rheological and microstructural

characteristics of Sangak flour, dough and bread. Dissertation Submitted to the College of Graduate

Studies and Research in Partial Fulfilment of the Requirements for the Degree of Doctor of

Philosophy.

32- Rouzbahani, Fatemeh, 2009. Nanoencapsulation of garlic powder, Thesis Submitted to the College

of Graduate Studies and Research in Partial Fulfilment of the Requirements for the Degree of

Master of Science.

33- Hajhashemi, Zohreh, 2009. Improvement of processing condition of fried onion rings In order to

produce high quality product. Thesis Submitted to the College of Graduate Studies and Research in


34-Karimi, Elham, 2010. Preparation of pasteurized pickled cucumber in large flexible and retortable

pouch. Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment of

the Requirements for the Degree of Master of Science.

35- Allasvand, Sepideh, 2010. A comparative study of the physicochemical, functional and ultrastructure

of ostrich meat and beef. Thesis Submitted to the College of Graduate Studies and Research in


36- Esmaeili, Hamid 2010. Design, construction and performance study of biofilter to remove vinyl

chloride from air. Thesis Submitted to the College of Graduate Studies and Research in Partial


37- Emamifar, Aryo, 2010. Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life

of fresh orange juice. Dissertation Submitted to the College of Graduate Studies and Research in

Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy

38- Khatib, Neda, 2010. Identification, determination and evaluation of bioactive peptides produced by

enzymatic hydrolysis of camel meat. Thesis Submitted to the College of Graduate Studies and

Research in Partial Fulfilment of the Requirements for the Degree of Master of Science.

39-Sahafi, Sayyed Mohammad, 2010, optimized production of di-acyl glycerol-rich oil via enzymatic

glycerolysis using response surface methodology (RSM). Thesis Submitted to the College of


of Science.

40-Eqbal, Safa, 2010, Production and evaluation of bread from pearl millet suitable for those involved to

celiac disease. Thesis Submitted to the College of Graduate Studies and Research in Partial


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41-Malekmohammadi, Sahar, 2010, Measurement and optimization of acrylamide content in Sangak

bread. A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment of

the Requirements for the Degree of Master of Science.

42-Nasiri Isfahani, Behnaz, 2010. Effect of Microbial EPS of Sourdough on rheological characteristics

of flat bread dough. Thesis Submitted to the College of Graduate Studies and Research in Partial


43- Hoseini, Ebrahim, 2010. Production and evaluation of oat malt beverage. Dissertation Submitted to


Degree of Doctor of Philosophy.

44-Soltani, Marzieh, 2011. Investigation of antimicrobial and antioxidant activities of extracts of stachys

lavandulifolia vahl, malva neglecta, alyssum murale, cichorium intybus and uritica dioicThesis



45-Sarafrazi, Elaheh, 2011. Effect of encapsulation on the antioxidant and antimicrobial properties of

lemon balm and ajwan extracts. Thesis Submitted to the College of Graduate Studies and Research


46- Yousefi, Majid, 2011. Optimization of low-calorie quince jams production properties of the jam with

stevioside sweetener and its effect on qualitative and nutritional. Thesis Submitted to the College of


of Science.

47- Samadi, Elaheh, 2011. Investigation on functional, rheological and physicochemical properties of

five gluten powder used for improving of Iranian breads. Thesis Submitted to the College of


of Science.

48- Ghandehari, Somayyeh, 2011. Qualitative Evaluation of Frying Oil Enriched by Conjugated Linoleic

Acid (CLA). Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


49-Rousta, Esmat, 2011. Determination of Antioxidant and Antimicrobial Properties of Nano-Powder of

Chavil Plant (Ferulago) on the Iranian Doogh Starters. Thesis Submitted to the College of


of Science.

50- Sarabi Shoushtari, Mehran, 2012. Study on Comparison of Antioxidant Effects of Rosemary Ethanol

Extract and BHT on Coated Frozen Fried Escolar Fish Fillet. Thesis Submitted to the College of

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of Science.

51- Fayyaz, Goli, 2012. The Effect of Antioxidant Active packaging Containing Natural Peppermint

Essential Oil on Soybean Oil Stability. Thesis Submitted to the College of Graduate Studies and


52- Soltanizadeh, Nafiseh, 2012. Preparation and Encapsulation of Nitrosoheme Using Supercritical

Anti-Solvent (SAS) system. Dissertation Submitted to the College of Graduate Studies and Research

in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy.

53- Kiumarsi, Maryam, 2012. Characterization, Determination and Evaluation of Bioactive Peptides

Obtained from Bugged Wheat. Thesis Submitted to the College of Graduate Studies and Research in


54- Mirmoghtadaei Leila, 2012. Design, fabrication and evaluation of a nanosensor and a biosensor for

measuring of folic acid in wheat meal. Dissertation Submitted to the College of Graduate Studies

and Research in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy.

55- Ranjbar, Zahra, 2012. Comparison of Functional, Physicochemical and Microstructure

Characteristics of Chicken Gizzard with Veal Meat and their Meat Products. Thesis Submitted to



56-Jaafari, Maryam, 2013. The selective production and evaluation of sugar esters as a surfactant using

conjugated linoleic acid (CLA) produced chemically from castor oil. Dissertation Submitted to the


of Doctor of Philosophy.

57-Shekarchizadeh, Hajar, 2013. Designing of an Electrochemical Sensor for Measuring Sucrose in

Different Steps of Sugar Production using Different Nanomaterials Dissertation Submitted to the


of Doctor of Philosophy.

58-Arabestani, Akram, 2013. Properties of a new protein film from bitter vetch (Vicia ervilia) and effect

of CaCl2 on its hydrophobicity. Dissertation Submitted to the College of Graduate Studies and

Research in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy.

59-Bitaghsir, Masoumeh, 2013. Thesis Submitted to the College of Graduate Studies and Research in


64-Ghodsi, Maryam, 2013. Production and evaluation of effective barrier properties on food preservation

of bitter vetch based film containing silver and zinc oxide nanoparticles. Thesis Submitted to the

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60-Mirzaei, Mahdi, 2013, Formulation and evaluation of the effect of several bread improvers on Sangak

bread quality. Thesis Submitted to the College of Graduate Studies and Research in Partial


61-Shahidzadeh, Reza, 2013, Thesis Submitted to the College of Graduate Studies and Research in Partial


62-Seif, Farimah, 2014. Preparation of carboxymethyle cellulose-nano-clay biocomposite film laminated

with PVOH to improve its mechanical characteristics. Thesis Submitted to the College of Graduate


63-Qazanfarzadeh, Zeinab. 2014. Isolation of nanocrystalline cellulose from oat husk in order to be

added to whey protein biofilm for improving mechanical properties. Thesis Submitted to the



64-Mousavi, Babak, 2014, Wheat conditioning with brine and its effect on amylase, lipase and

lipooxygenase activity and subsequent stability in the flour Thesis Submitted to the College of


of Science.

65-Aghagoli, Mohsen, 2014, Effect of heat pre-treatment and use of some hydrocolloids on donut oil

uptake. Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment of

the Requirements for the Degree of Master of Science

66-Khatibi, Sayyed Hossein , 2015, Improving of batter and bread gluten-free properties using corn and

rice flours, hydroxyl propyl methyl cellulose gum and diacetyl tartaric acid esters of mono and

diglycerides. Thesis Submitted to the College of Graduate Studies and Research in Partial

Fulfilment of the Requirements for the Degree of Master of Science

67-Najafi Solari, Samira, 2015, Production and evaluation of alginate hydrogel containing lemon balm

extract as antioxidant compounds delivery. A Thesis Submitted to the College of Graduate Studies

and Research in Partial Fulfilment of the Requirements for the Degree of Master of Science.

68-Afshar, Noushin, 2016. Preparation and evaluation of bitter vitch/chitosan composite nanofibers by

electrospinning. A Thesis Submitted to the College of Graduate Studies and Research in Partial

Fulfilment of the Requirements for the Degree of Master of Science

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69-Masoudpoor, Mahdieh, 2017, Investigation of heat processing on stability and characteristic of

bioactive polysaccharide of acron. A Thesis Submitted to the College of Graduate Studies and


70-Naseri, Azadeh, 2017. A, Thesis Submitted to the College of Graduate Studies and Research in Partial


71-Nazeri, Fatemehsadat, 2017, Design and implementation of a system for continuous and simultaneous

monitoring of pressure, temperature and other physical properties of bread dough during

fermentation. A Thesis Submitted to the College of Graduate Studies and Research in Partial


72-Rokhbakhsh, Zahra, 2018, Preparation and optimization of the physical quality of tortilla prepared

from oat. A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment


73-Dolatsha, Zeinab, 2018, A Thesis Submitted to the College of Graduate Studies and Research in


74-Sahafi, Sayyed Mohammad, 2018, Dissertation Submitted to the College of Graduate Studies and


75-Shanehsazzadeh, Elaheh, 2018, Production of nanofibers based on protein isolate for vitamin D

encapsulation. Dissertation Submitted to the College of Graduate Studies and Research in Partial

Fulfilment of the Requirements for the Degree of Doctor of Philosophy.

76-Nasiri Esfahani, Behnaz, 2018,. Dissertation Submitted to the College of Graduate Studies and


77-Aghagholizadeh, Roya , 2018, Dissertation Submitted to the College of Graduate Studies and


78-Alikarami, Ahmad, 2019, Determination of phenolic compounds in Salicornia persica and their

antioxidant activity in chemical model systems and oil. A Thesis Submitted to the College of


of Science.

79-Rousta, Fatemeh, 2019, The effect of major fatty acid in edible oils on wheat starch and quality. A

Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfilment of the


80-Ebrahimbabaei, Mehrnoush 2019, Identification and determination of the amount of disulphide,

hydrophobic bonds and glutathione groups in amaranth, quinoa and buckwheat.A Thesis

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81-Al-Yousef, Fatemeh, 2019, Evaluation and comparison of physicovhemical and rheological properties

of five common wheat cultivars from Syria and IranA Thesis Submitted to the College of Graduate


82-Rabbani, Ali, 2019, Evaluation of seed quality and genetic diversity of cultivars of wheat using

microsatellite markers. A Thesis Submitted to the College of Graduate Studies and Research in


83-Hosseini Kakolaki, Fereshtehsadat, 2019, Egg white pasteurization by ohmic heating method and

evaluation of temperature on its qualitative characteristics. A Thesis Submitted to the College of


of Science.

84-Mohammadi, Fahimeh, 2020,. A Thesis Submitted to the College of Graduate Studies and Research


85-Sadeghi, Shadi, 2020,. A Thesis Submitted to the College of Graduate Studies and Research in Partial


86-Aghajani, Saeideh, 2020, Production of triticale bread by triticale sourdough. A Thesis Submitted to



Current graduate students under supervision:

PhD students:

Zeinab Qazanfarzadeh, Marjaneh Soleimanpour, Samaneh Hoseini.Fateme sadat Nazeri

Master students:

Tania Tavanaei, Mahya Seidhoseinzadeh, Mahsa Yari

Publications:

Ph.D. Dissertation

Kadivar, M., 2001, Studies on integrated processes for the recovery of mucilage, hull, oil and protein

from solin (low linolenic acid flaxseed), A Dissertation Submitted to the College of Graduate

Studies and Research in Partial Fulfilment of the Requirements for the Degree of Doctor of

Philosophy, University of Saskatchewan, Saskatoon, Canada.

Articles

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1-Bamdad, F. Goli, A.H. and Kadivar, M*., Preparation and Characterization of proteinous film from

lentil (Lens culinaris), 2006, Food Research International, 39 (1):106-111

2-Bamdad, F., Kadivar, M*. and Keramat, J. 2006, Evaluation of Phenolic Content and Antioxidant

Activity of Iranian Caraway in Compare to Clove and BHT Using Model Systems, International

Journal of Food Science and Technology, 41 (Supp 1):20-27.

3-Ahmadi, F., Kadivar, M*. and Shahedi, M. 2007, Antioxidant activity of Kelussia odoratissima

Mozaff.in model and food systems. Food Chemistry, 105 (1):57-64.

4-Hoseiniparvar, S.H., Kadivar, M*. and Keramat, J. 2007, Optimization of gelatin extraction from cow

bone by acidic method using response surface methodology (RSM). Journal of Science and

Technology of Agricultural and Natural Resources. 11 (40):317-330

5-Goli, S. A. H., Kadivar, M*., Keramat, J. and Fazilati, M. 2008, Conjugated linoleic acid (CLA)

production and lipase catalyzed interesterification of purified CLA with canola oil. European

Journal of Lipid Science and Technology, 110 (5):400-404.

6-Saberi, A. H., Kadivar M*. and Keramat J. 2008, Improvement of functional properties of glutens

extracted from two Iranian wheat varieties (Sardari and Mahdavi) employing chemical and

enzymatic modifications, Journal of Agricultural Science and Technology (JAST), 10:243-252

7-Soltanizadeh, N., Kadivar, M*. Keramat, J. and Fazilati, M. 2008, Comparison of fresh beef and camel

meat proteolysis during cold storage. Meat Science, 80 (3):892-895.

8-Ketabi, A., Soleimanian-Zad, S., Kadivar, M., Sheikh-Zeinoddin, M, 2008. Production of microbial

exopolysaccharides in the sourdough and its effects on the rheological properties of dough. Food

Research International, 41 (10):948-951.

9-Hoseiniparvar, S.H., Keramat, J., Kadivar, M., Khanipour, E., Motamedzadegan, A. 2009, Optimising

conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface

methodology, International Journal of Food Science and Technology 44 (3), pp. 467-475

10-Jaafari, M., Kadivar, M*. and Keramat, J. 2009, Detection of adulteration in Iranian olive oils using

instrumental (GC, NMR, DSC) methods. Journal of the American Oil Chemists Society

(JAOCS), 86 (2):103-110.

11-Mirmoghtadaei, L., Kadivar, M*. and Shahedi, M. 2009, Effects of succinylation and deamidation on

functional properties of oat protein isolate. Food Chemistry 114 (1):127-131.

12-Mirmoghtadaei, L., Kadivar, M*. and Shahedi, M. 2009, Effects of cross-linking and acetylation on

oat starch properties. Food Chemistry, 116 (3): 709-713.

http://www.scopus.com/search/submit/author.url?author=Ketabi%2c+A.&origin=resultslist&authorId=25625176500&src=s

http://www.scopus.com/search/submit/author.url?author=Soleimanian-Zad%2c+S.&origin=resultslist&authorId=14022091000&src=s

http://www.scopus.com/search/submit/author.url?author=Kadivar%2c+M.&origin=resultslist&authorId=8866764400&src=s

http://www.scopus.com/search/submit/author.url?author=Sheikh-Zeinoddin%2c+M.&origin=resultslist&authorId=25625584000&src=s

http://www.scopus.com/search/submit/author.url?author=Keramat%2c+J.&origin=resultslist&authorId=14058163200&src=s


http://www.scopus.com/search/submit/author.url?author=Khanipour%2c+E.&origin=resultslist&authorId=26026588400&src=s

http://www.scopus.com/search/submit/author.url?author=Motamedzadegan%2c+A.&origin=resultslist&authorId=25932241700&src=s

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13-Goli, S. A. H., Mat Sahri, M. and Kadivar, M*., 2008, Enzymatic interesterification of SL containing

CLA with palm stearin for possible margarine production. European Journal of Lipid Science

and Technology, 110 (12):1102-1108.

14-Goli, S.A.H., Mat Sahri, M., Kadivar, M., Keramat, J., 2009. The production of an experimental table

margarine enriched with conjugated linoleic Acid (CLA): physical properties Journal of the

American Oil Chemists Society (JAOCS), 86 (5):453-458.

15-Mosharraf, L., Kadivar, M*, Shahedi, M., 2009. Effect of hydrothermaled bran on physicochemical,

rheological and microstructural characteristics of Sangak bread. Journal of Cereal Science,

49(3):398-404.

16-Shekarchizadeh, H., Kadivar, M*, Ghaziaskar, H and Rezayat, R. 2009, Optimization of enzymatic

synthesis of coca butter analog from camel hump fat insupercritical carbon dioxide by response

surface method (RSM). The Journal of Supercritical Fluids. 49 (2):209-215.

17-Kolahi J., Fazilati M. and Kadivar M., 2009. Towards tooth friendly soft drinks, Medical Hypotheses,

73(5):524-525.

18-Amirkaveei, S.H., Shahedi, M., Kabir, G.H., Kadivar, M., 2009, Effects of treated and untreated bran

in dough dynamic rheology, International Journal of Food Sciences and Nutrition 60 (Supple-

1):190-198.

19-Mirmoghtadaei, L., Kadivar, M*. and Shahedi 2009, Effect of cross-linking and acetylation on some

properties of oat starches.Cereal Chemistry, 86(6):685-691.

20-Moharrami, E, Shahedi, M., and Kadivar, M*. 2009, An investigation of enzymatic activities (α-

amylase, lipase and lipooxygenase) of three wheat varieties produced in Isfahan province and

possible improvement of their activity. Journal of Science and Technology of Agricultural and

Natural Resources, 13(47-A):

21-Aghjani, N., Kadivar, M*., Kashaninejad, M. and Hoseini, S.H. 2009, Effect of malting process on

physicochemical properties of two varieties of barley (Sahra and Dasht), Journal of Science and

Technology of Agricultural and Natural Resources, 13(48):219-229.

22-Aghjani, N., Kashaninejad, M., Kadivar, M. and Hoseini, S.H. 2009, Effect of Temperature and dryer

type on physicochemical properties of barley malt, Journal of Agricultural Science and Natural

Resources, 16(3): 147-157.

23-Soltanizadeh N, Kadivar M*, Keramat J, Bahrami H and Poureza F..2010, Comparison of nutritional

quality of camel meat with beef, International Journal of Food Sciences and Nutrition,

61(2):226–243.

http://www.scopus.com/search/submit/author.url?author=Mosharraf%2c+L.&origin=resultslist&authorId=26323678000&src=s

http://www.scopus.com/search/submit/author.url?author=Shahedi%2c+M.&origin=resultslist&authorId=16687121700&src=s

http://www.scopus.com/search/submit/author.url?author=Amirkaveei%2c+S.H.&origin=resultslist&authorId=33167464500&src=s

http://www.scopus.com/search/submit/author.url?author=Shahedi%2c+M.&origin=resultslist&authorId=16687121700&src=s

http://www.scopus.com/search/submit/author.url?author=Kabir%2c+G.H.&origin=resultslist&authorId=6602877769&src=s


http://www.ncbi.nlm.nih.gov/pubmed?term=%22Soltanizadeh%20N%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstract

http://www.ncbi.nlm.nih.gov/pubmed?term=%22Kadivar%20M%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstract

http://www.ncbi.nlm.nih.gov/pubmed?term=%22Keramat%20J%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstract

http://www.ncbi.nlm.nih.gov/pubmed?term=%22Bahrami%20H%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstract

http://www.ncbi.nlm.nih.gov/pubmed?term=%22Poorreza%20F%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVAbstract

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24-Khoshgoftarmanesh, A.H., Roohani, N, Dara, A, Kadivar M.and Schulin, R. 2010, Some nutritional

quality and sensory attribution of wheat flours fortified with iron and zinc, Journal of Food

Processing and Preservation, 34:289–301.

25-Emamifar, A., Kadivar, M*., Shahedi, M., and Soleimanianzad, S., 2010, Evaluation of nanocomposite

packaging containing Ag and ZnO on shelf life of fresh orange juice. Innovative Food Science

and Emerging Technologies, 22:408–413.

26-Emamifar, A., Kadivar, M*., Shahedi, M., and Soleimanianzad, S., 2010, Preparation and evaluation

of nanocomposite LDPE films containing Ag and ZnO for food-packaging applications,

Advanced Materials Research. 129-131:1228-1232.

27-Emamifar, A., Kadivar, M., Shahedi, M., and Soleimanianzad, S., 2010, Effect of nanocomposite

packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice,

Food Control, 11:742-748.

28-Sedaghati, M, Kadivar, M*. , Shahedi, M. and Soltanizadeh, N, 2011. Effect of Fermentation,

Hydrothermal Treatment, Soda, and Salt on Phytase Activity, Journal of Agricultural Science

and Technology (JAST), 13 (Suppl):1065-1075.

29-Hoseini, Ebrahim, Kadivar, M*. and Shahedi, M., 2012. Production and evaluation of oat malt

beverage. Journal of Agricultural Science and Technology (JAST), 14(1):173-182.

30-Rafieian, F., Keramat, J. and Kadivar, M. 2011. Optimization of gelatin extraction from chicken

deboner residue using RSM method. Journal of Food Science and Technology, 50(2):374-380

31- Pirhayati, M., Soltanizadeh, N. and Kadivar, M.* 2011. Chemical and microstructural evaluation of

“Hard-to-Cook” phenomenon in two legumes (Pinto bean and small-type lentil). International

Journal of Food Science and Technology. 46:1884–1890.

32-Malekmohammadi, S., Keramat, J., Kadivar, M., Rezaee, K. 2011, Evaluation of Acrylamide in

sangak bread and effects of temperature and baking period on acrylamide formation, 6th

International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process,

Bioprocessing and Food Quality Management

33-Alasvand, S., Kadivar, M., Aminlari, M and Shekarforouh, K. 2012. A comparative study of physico-

chemical and functional properties, and ultrastructure of ostrich meat and beef during aging.

CyTA Journal of Food, 10(3):201-209.

34-Soltanizadeh, N. and Kadivar, M*., 2012, Role of globin moiety in the chemical structure of curing

pigment, Journal of Agricultural and Food Chemistry, 60(18):4718-4724.

35-Shekarchizadeh, H., Kadivar, M.*, 2012. A study on parameters of potential cocoa butter analogue

synthesis from camel hump by lipase-catalyzed interesterification in supercritical CO2 using

response surface methodology, Food Chemistry, 135:155-160.

http://www.scopus.com/authid/detail.url?origin=resultslist&authorId=37119374700&zone=

http://www.scopus.com/authid/detail.url?origin=resultslist&authorId=8866764400&zone=

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36-Soltanizadeh, N. and Kadivar, M*., 2012, A new, simple method for the production of meat-curing

pigment under optimised conditions using response surface methodology. Meat Science,

92(4):538-547

37-Esmaeili Faraj S. H, Nasr Esfahany M., Kadivar M. and Zilouei H. 2012, Vinyl chloride removal from

an air stream by biotrickling filter. Journal of Environmental Science and Health, Part A,

47:2263–2269

38- Sahafi, M., Goli, A.H. and Kadivar, M. 2012, Production of a diacylglycerol-enriched safflower oil

using lipase catalyzed glycerolysis optimized by response surface methodology. International

Journal of Food, Nutrition and Public Health, 5 (4):595-306

39-Fattahi, F., Shahandeh, A. and Kadivar, M., 2013, A model for measuring the performance of the meat

supply chain, British Food Journal, 115(8):1090-1111.

40-Allasvand, S., Aminlari, M., Shekarforouh, K and Kadivar, M.,2013. A comparative study on the

physico-chemical, functional and protein Electrophoretic pattern of ostrich meat and beef during

frozen storage. Journal of Food Biochemistry 37:237–245

41-Mirmoghtadaei, L., Ensafi, A.A. Kadivar, M. and Norouzi, P. 2013, Highly selective electrochemical

biosensor for the determination of folic acid based on DNA modified-pencil graphite electrode

using response surface methodology. Materials Science and Engineering C, 33:1753–1758

43-Mirmoghtadaei, L., Ensafi, A., Kadivar, M. ,Shahedi M. and Ganjali M. R. 2013, Highly selective,

sensitive and fast determination of folic acid in food samples using new electrodeposited gold

nanoparticles by differential pulse voltammetery. International Journal of Electrochemical

Science, 8:3755–3767.

44-Shekarchizadeh, H, Ensafi, A.A., and Kadivar, M. 2013. Non-enzymatic fast monitoring of glucose

and fructose using CuO/MWCNTs nanocomposite modified glassy carbon electrode. Chinese

Journal of Catalysis. 34(6):1208-1215.

45-Jaafari, M., Kadivar, M*., Goli, S.A.H, 2013. Response surface-optimized synthesis of cis 9-trans11

octadecadienoic acid through dehydration of castor oil. International Food Research Journal.

46-Arabestani, A. , Kadivar, M*., Shahedi, M. and Goli, S.A.H. 2013. Properties of a new protein film

from bitter vetch (Vicia ervilia) and effect of CaCl2 on its hydrophobicity. International Journal

of Biological macromolecules. 57:118-123.

47-Soltanizadeh, N. and Kadivar, M.*. 2014. Nanomechanical characteristics of meat and its constituent

postmortem: A Review, Critical Reviews in Food Science and Nutrition, 54:1117-1139.

48-Shekarchizadeh, H., Tikany, R. and Kadivar, M. 2014, Optimization of cocoa butter analog synthesis

variables using neural networks and genetic algorithm. Journal of Food Science and

Technology, 51(9):2099–2105

http://www.scopus.com/record/display.url?eid=2-s2.0-84859882002&origin=resultslist&sort=plf-f&src=s&st1=Kadivar&st2=Mahdi&nlo=1&nlr=20&nls=count-f&sid=j5nQJ8L4jwYVV9P6pqvez0y%3a73&sot=anl&sdt=aut&sl=34&s=AU-ID%28%22Kadivar%2c+Mahdi%22+8866764400%29&relpos=1&relpos=1&searchTerm=AU-ID(/%22Kadivar,%20Mahdi/%22%208866764400)

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49-Ahmadzadeh, S., Kadivar, M*. and Saeidi, G. 2014, Investigation of oil properties and seed

composition in some safflower lines and cultivars, Journal of Food Biochemistry. 35:527-532.

50-Saatchi, A., Kadivar, M.*, Soleimanianzad, S. and Abaei, M. S. , 2014, Application of some antifungal

and antioxidant compounds extracted from some herbs in cake as biopreservatives. Journal of

Agricultural Science and Technology (JAST), 16:561-568.

51-Jaafari, M., Kadivar, M*., Goli, A.H. and Ghiasi, M. 2014,. Optimization of lipase-catalyzed

fractionation of two conjugated linoleic acid (CLA) isomers . Journal of the American Oil

Chemists Society (JAOCS), 91:571-578.

52-Hashemzadeh-Cigari, F., Khorvash, M., Ghorbani, G. R. Kadivar, M., Riasi, M. A. and Zebeli Q.

2014, Effects of supplementation with a phytobiotics-rich herbal mixture on performance, udder

health, and metabolic status of Holstein. Journal of Dairy Science, 97:2487-2497.

53-Porta R.; Rossi-Marquez, G.; Mariniello L.; Kadivar; M., Arabestani, A. 2015. Microstructure and

properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase.

Food Hydrocolloids, 50:102-107

54-Ghaeb, N., Tavanai, H., Kadivar, M., 2015. Electrosprayed maize starch and its constituents (amylose

and amylopectin) nanoparticles. Polymers for Advanced Technologies, 26(8):917-923.

55-Masiha A., Ebrahimi E., Mahboobi Soofiani N., Kadivar M., 2015. Effect of dietary canola oil level on

the growth performance and fatty acid composition of fingerlings of rainbow trout Oncorhynchus

mykiss. Iranian Journal of Fisheries Sciences 14(2):336-349.

56-Ghandehari Alavijeh, S., Goli, S A. H. and Kadivar, M., 2015. Deep-fat frying performance of palm

olein enriched with conjugated linoleic acid (CLA). Journal of Food Science and Technology.

52:7369.

57- Arabestani, A., Kadivar, M., Shahedi, M., Goli, S. A. H. and Porta, R.J. 2015. The effect of oxidized

ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein-based films.

Journal of Applied Polymer Science, 133(2):42894.

58-Allameh, A, Kadivar M ,. Shahedi M (2015). The effect of bug damage on physicochemical,

electrophoretic and quality factors of wheat gluten .Journal of Food Biosciences and

Technology, 5(1):13-22.

59-Fayaz Dastgerdi G., Goli S. A. H. and Kadivar M., 2016. A new antioxidant active film based on

HDPE and peppermint essential oil for packaging soybean oil. Journal of the American Oil

Chemists Society (JAOCS), 93(5):657-664.

60-Arabestani A., Kadivar M., Amoresano A., Illiano A., Di Pierro P., Porta R. 2016. Bitter vetch (Vicia

ervilia) seed protein concentrate as possible source for production of bilayered films and

biodegradable containers. Food Hydrocolloids. 60:232-242.

http://www.sciencedirect.com/science/journal/0268005X

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61-Porta R., Di Peirro, P. ,Sabbah M., Regalado-Gonzales C., Mariniello L., Kadivar M. , Arabestani A.

2016. Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of

transglutaminase. Innovative Food Science and Emerging Technologies 36:245–251.

62-Qazanfarzadeh, Z., Kadivar M. Properties of whey protein isolate nanocomposite films reinforced with

nanocellulose isolated from oat husk. 2016. International Journal of Biological Macromolecules

91:1134–1140.

63-Amiri, A., Shahedi, M. and Kadivar, M., 2016. Evaluation of physicochemical properties of gluten

modified by glucose oxidase and xylanase. Journal of Cereal Science, 71:37-42.

64-Najafi-Soulari S., Shekarchizadeh H., Kadivar M., 2016. Encapsulation optimization of lemon balm

antioxidants in calcium alginate hydrogels. Journal of Biomaterials Science, Polymer Edition.

27(16):1631-1644.

65-Fayaz Dastgerdi G., Goli S. A. H. and Kadivar M , 2016. A novel propolis wax-based organogel:

effect of oil type on Its formation, crystal structure and thermal properties. Journal of the

American Oil Chemists' Society. 94 (1) :47-55

66-Majzoobi M ., Roushan1 F., Kadivar M., Farahnaky A., Seifzadeh N., 2017. Effects of heat-moisture

treatment on physicochemical properties of wheat starch. Iran Agricultural Research 36(1): 6-1

67-Nasiri Esfahani B., Kadivar, M. Mohammad Shahedi, M.and Soleimanian-Zad, S. 2017. Reduction of

acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food

Additives & Contaminants: Part A: 34:1904-1914.

68-Amiri, A., Shahedi, M., Kadivar, M., 2017, Structural properties of gluten modified by ascorbic acid

and transglutaminase. International journal of Food Properties. 20, S1588–S1599.

70-Fayaz, G., Goli, S A H, Kadivar ,M., Valoppi, F., Barba, L., Balducci, C., Conte, L., Calligaris, S. and

Cristina Nicoli, M., 2017. Pomegranate seed oil organogels structured by propolis wax, beeswax,

and their mixture. European Journal of Lipid Science and Technology, 119.

71-Sarabi, M., Keramat, J. and Kadivar, M. 2017, Antioxidant effect of rosemary extract and BHT on the

quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage.

International Food Research Journal 24(2):525-533.

72-Aghagholizadeh, R. , Kadivar, M. , Nazari, M. , Mousavi, F., Azizi, M.H., Zahedi, M., Rahiminezhad

M. R. 2017. Characterization of wheat gluten subunits by liquid chromatography Mass

spectrometry and their relationship to technological quality of wheat. Journal of Cereal Science

76: 229-235.

73-Alikord ,M., Momtaz· H., Keramat J,·Kadivar M., Homayouni Rad, A.2018. Species identification and

animal authentication in meat products: a review Food Measurement 12:145–155.

http://www.ncbi.nlm.nih.gov/pubmed/?term=Qazanfarzadeh%20Z%5BAuthor%5D&cauthor=true&cauthor_uid=27349890

http://www.ncbi.nlm.nih.gov/pubmed/?term=Kadivar%20M%5BAuthor%5D&cauthor=true&cauthor_uid=27349890

http://www.tandfonline.com/doi/abs/10.1080/09205063.2016.1226042

http://www.tandfonline.com/doi/abs/10.1080/09205063.2016.1226042

17

74-Aghagholizadeh, R., Kadivar, M., Nazari, M., Ahmadi, H., Azizi, M.H., 2018, Capability of solvent

retention capacity to quality of flat bread in three wheat cultivars, Journal of Food Science and

Technology. 56: 775–782.

75-Mousavi, B. and Kadivar, M. 2018. Effect of brine solution as a wheat conditioner, on lipase, amylase,

and lipoxygenase activities in flour and its corresponding dough rheological properties. Journal of

Food Processing and Preservation. 42(6): e13631.

76-Ebrahimi, S., Fathi, M. and Kadivar, M. 2019. Production and characterization of chitosan-gelatin

nanofibers by nozzle-less electrospinning and their application to enhance edible film’s properties.

Food Packaging and Shelf Life. 22:100387.

77-Manouchehri, F., Nookabadi, A.S. and Kadivar, M., 2020. Production routing in perishable and quality

degradable supply chains, Heliyon. 6(2):e03376.

78-Naseri, A., Shekarchizadeh H. and Kadivar M., 2019, Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional

properties of the modified starch film. Journal of Food Processing and Preservation

43(3):e13898.

79-Shekarchizadeh, H, Ensafi, A.A., and Kadivar, M. 2013. Selective determination of sucrose based on

electropolymerized molecularly imprinted polymer modified multiwall carbon nanotubes/glassy

carbon electrode. Materials Science and Engineering: C. 33(6):3553-3561.

80-Shekarchizadeh, H, Kadivar, M., Ghaziaskar, H., and Rezayat M. 2009, Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response

surface method (RSM), The Journal of Supercritical Fluids 49(2):209-215.

81-Shekarchizadeh, H, Kadivar, M., 2012, A study on parameters of potential cocoa butter analogue

synthesis from camel hump by lipase-catalysed interesterification in supercritical CO2 using

response surface methodology. Food Chemistry, 135(1):155-160.

82-Afshar, N., Shekarchizadeh, H, Kadivar, M., Fathi, M. 2018, Preparation and evaluation of bitter vetch protein/chitosan composite nanofibers by electrospinning and its use to encapsulate peppermint

essential oil, Journal of Innovative Food Technologies. 6:9-18.

83-Yousefi, M., Goli, S.A.H. and Kadivar, M., 2018, "Optimization of low-calorie quince jam production

with stevioside sweetener. Journal of Food Research, 22(2):155-164.

84-Bilgrami S. S., Houshmand S., Kadivar M., Fakheri B., Zandi P., Shariati V., Razavi Kh., Tavakol E.,

Mahdinezhad N., Sabouri Sichani J., Kumar Basu S. and Katarzyna M.,2017, Phytic acid, iron and

zinc content in wheat ploidy levels and amphiploids: the impact of genotype and planting seasons.

Archives of Agronomy and Soil Science. 64(3):331-346.

https://www.sciencedirect.com/science/journal/22142894

https://www.sciencedirect.com/science/journal/22142894/22/supp/C

https://europepmc.org/search?query=AUTH:%22Fateme%20Manouchehri%22

https://ifst.onlinelibrary.wiley.com/toc/17454549/2019/43/3

https://www.sciencedirect.com/science/article/pii/S0928493113002816






https://www.sciencedirect.com/science/article/pii/S030881461200670X



https://www.sid.ir/en/Journal/ViewPaper.aspx?ID=719544



https://www.sid.ir/en/journal/ViewPaper.aspx?ID=272545

https://www.sid.ir/en/journal/ViewPaper.aspx?ID=272545

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85-Fayaz. G., Goli. S.A.H., Kadivar. M., Valoppi. F., Barba L., Balducci C., Conte L., Calligaris S. and

Nicoli. M. C., 2017, Pomegranate seed oil organogels structured by propolis wax, beeswax, and

their mixture, European Journal of Lipid Science and Technology. 119: 1700032.

86-Fayaz. G., Goli. S.A.H., Kadivar. M., Valoppi. F., Barba L., Balducci C., Conte L., Calligaris S. and

Nicoli. M. C., 2017, Potential application of pomegranate seed oil oleogels based on

monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional

chocolate spread. LWT-Food Science and Technology 86:523-529

(*=Corresponding Author).

Conference papers:

1-Allameh, A., Kadivar, M., and Shahedi, M., 2007, Effect of bug proteases on wheat gluten subunits and

consequent improvement. 17th National Congres of Food Science and Technology, Urmia, Iran.

2-Aghajani, N., Kashaninejad, M., and Kadivar, M., 2007. Effect of malting process on physicochemical

characteristics of resulted malt, A case study on two Iranian barley varities. 17th

National

Congres of Food Science and Technology, Urmia, Iran.

3-Shariatmadari, R., and Kadivar, M. 2006, Post mortem aging and freezing of camel meat (A

comparative study), 52nd International Congress of Meat Science and Technology, Dublin,

Ireland.

4-Shariatmadari, R., and Kadivar, M. 2006, Functional and ultra-structural properties of camel meat. 52nd

International Congress of Meat Science and Technology, Dublin, Ireland.

5-Shariatmadari, R., and Kadivar, M. 2006, Effect of freezing on the quality of Camel meat in comparison

with beef. The 59th Annual Reciprocal Meat Conference, Univ. of Ill, USA

6-Goli, S. A. H., Kadivar, M., 2005, CLA and its Importance in Foods. First Iranian National

Conference on Edible oils, Tehran, Iran.

7-Ahmadi, F. Shahedi, M. Kadivar, M., 2005, Antioxidant activity of Klause in model system and oil,

First Iranian National Conference on Edible oils, Tehran, Iran.

8-Sedaghati, M, Shahedi, M and Kadivar, M. 2006, Effect of phytase activity on phytate content of three

Iranian wheat cultivars treated with hydrothermal and fermentation treatment. The second

conference of Iranian Food and Technology, Isfahan, Iran.

9-Kadivar, M., Forouzantabar, M. and Arzani, A., 2006, Study of potential of triticale as a partial

substitute of wheat in flat bread baking quality, 6th International Triticale Symposium,

Stellenbosch, South Africa.

19

10-Hosseiniparvar, S.H., Keramat, J., Kadivar, M., Razavi, S.M.A. and Khanipor, E., 2008, Optimizing

conditions for enzymatic extraction of edible gelatin from cattle bones using RSM, The 1st ICFST

Conference, University of Chester, UK.

11-Mosharraf, L., Shahedi, M. and Kadivar, M., 2008, Influence of hydrothermaled bran on

physicochemical and microstructural characteristics of sangak bread. 13th ICC Cereal and Bread

Congress, Madrid, Spain.

12-Jafari, M, Keramat, J and Kadivar, M. 2009, Possibility of adultration detection in Iranain olive oils

with other vegetable seed oild by GC and NMR instruments and chemical indeices analysis. The

Second Iranian National Conference on Edible oils, Tehran, Iran.

13-Keshmiri, Z., Hatami, B., Kadivar, M., Ebadi, R. and Hamdami, N. 2010, Ozone application for

control of cowpea weevil callosobruchus maculatus, 19th Iranian Plant Protection Congress,

Tehran, Iran.

14-Allasvand, S., Kadivar, M., Aminlari, M. and Shekarforoush, S.S. 2010, Studies on the physico-

chemical and functional properties of ostrich meat during frozen storage. 56th International

Congress of Meat Science and Technology, Jejuicc, South Korea.

15-Allasvand, S., Kadivar, M., Aminlari, M. and Shekarforoush, S.S. 2010, A comparative study on the

physico-chemical and functional properties of ostrich meat and beef during aging. 56th

International Congress of Meat Science and Technology, Jejuicc, South Korea.

16-Hosseini, E., Kadivar, M*. and Shahedi, M. 2010, Optimization of enzymatic activities in malting of

oat. International Conference on Food Engineering and Biotechnology, Bali, Indonesia

11-Jafari, M., Kadivar, M. and Goli, A.H. 2011, Optimization of chemical synthesis of cis 9 trans 11

octadecadienoic acid through KOH-catalyzed dehydration of castor oil by response surface

methodology, International Food Conference, Surabaya, Indonesia.

18-Sahafi, M., Goli, A.H. and Kadivar, M. 2011, Production of diacylglycerol enriched safflower oil using

lipase catalyzed glycerolysis: optimization by response surface methodology. International

Conference, Surabaya, Indonesia.

19- Ghandehari, S. Goli, A. H. and Kadivar, M. 2011, Qualitative evaluation of frying oil enriched by

conjugated linoleic acid (CLA) International Food Conference, Surabaya, Indonesia.

Books:

1-Shahedi M. and Kadivar M., 1995, Principles of Fruit and Vegetable Storage and Processing. In Farsi.

Shahrekord University Press,Shahrekord .Iran, 236 pages.

20

2-Kadivar, M., and Goli S. A. H., 2007, Edible Oil Processing. In Farsi. Isfahan University of

Technology Press, Isfahan .Iran, 236 pages.

3-Kadivar M., Maherani, M., Mirmoghtadaei, L. and Jamshidian, M. 2008, Baking Problem Solved, In

Farsi, Isfahan University of Technology Press, Isfahan, Iran, 214 pages. (Awarded as the selected

book in Isfahan Province, 2009).

4- N. Soltanizadeh, and Kadivar, M. 2010, Chemistry and Technology of Meat and Meat Products In

Farsi. Isfahan University of Technology Press, Isfahan .Iran, 488 pages . (Awarded as the selected

book of the country, 2013).

5- Mirmoghtadaei, L., Soltanizadeh, N., Jafari, M., and Kadivar, M., 2013, Principles of Food Science, In

Farsi, 425 pages.

Patent:

Saffron Nanoparticle Production for application in Saffron Spray

Wheat Dough Pressuremeter

Vital statistics:

Born Sep. 2, 1959 in Abadeh, north of Fars province, married, two daughters, good health.

Hobbies

Walking, reading books about ethics and philosophy, gardening, watching soccer

( u p d a t e d M a y 2 0 2 0 )

curriculum-vitae mahdi kadivar (ph.d.)...1 curriculum-vitae mahdi kadivar (ph.d.) department of food...

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