Theses List
No. Theses Titles Level Student Name Present Date
1    Optimization of mucilage extraction from Eruca sativa seed            0000-00-00
2    Study antimicrobial effecs of natural herbs (essense, extract and powder) on microflora and organoleptic characteristics of industrial doogh in mashhad            0000-00-00
3    Influence of Lepidium perfoliatum seed gum, pH and temperature on oil-in-water emulsions stabilized by whey protein concentrate            0000-00-00
4    Properties of Cholesterol-Reduced Cream Made with Immobilized β-cyclodextrin in Artemia Urmiana Cyst Shell Chitosan and Enriched with Evening Primrose Oil and Phytosterols            0000-00-00
5    Dilute solution properties of Qodume shirazi seed gum (Alyssum homolocarpum): Effect of Concentration, temperature, salt, sugar and pH            0000-00-00
6    Effect of salt on rheological properties of LPS gum            0000-00-00
7    Investigation of effects of spices include thymus vulgaris & garlic and their extracts on Aspergilus niger and Geotricum candidum growths during storage of yoghurt    M.Sc.    amini beidokhti, ali    2010-02-02
8    Influence of atmospheric conditions and cinnamon essence on protection of quality of dried pistachio nuts kernel    M.Sc.    moradi, ghodsiye    2010-06-26
9    Effect of ultrasound on structural and pasting properties of rice starch    Ph.D    Farahmandfar, Reza    2010-10-05
10    Effect of thermal treatments on functional properties of cress seed gum and xanthan gum    M.Sc.    naji tabasi, sarah    2010-10-24
11    Optimization of formulation for ice cream stabilizers mixture using Ocimum basilicum seed gum and quality assessment of optimal formulation in combination with κ-carrageenan during storage    Ph.D    Bahramparvar, Maryam    2011-01-05
12    The effect of hydrocolloid psyillium and starch producer factories by products on quality and shelf life of barbary bread    M.Sc.    khanalipour, mustafa    2011-01-18
13    Evaluation of Physical and antimicrobial properties of edible film based on carboxymethyl cellulose incorporated with distillated oil essence of lemon and Coriander seed    M.Sc.    mohamad hosseyni, mahdi    2011-02-23
14    Evaluation of the effectiveness of wild sage(Salvia macrosiphon) seed gum for emulsification and microencapsulation of D-limonene    M.Sc.    mohammadzadeh, hanieh    2011-04-26
15    Effect of Lepidium perfoliatum gum and whey protein concentrate on properties of ultrasonically prepared emulsion    M.Sc.    soleimanpour, marjan    2011-05-31
16    Investigation of the effect of intermolecular interactions on the characteristics of cardamom oil in water emulsion and corresponding microcapsules    Ph.D    Sadeghian, Alireza    2011-07-26
17    Study of characterization and optimization of mannan bioemulsifier extraction from yeast Kluyveromyces marxianus and its application in an emulsion model system    Ph.D    Mohammadzadeh, Jalal    2011-09-29
18    The effect of preglatinized corn starch, guar and xanthan as fat replacers on physical and sensory evaluation of reduced fat and egg mayonnaise containing soy milk    M.Sc.    rahmati, kobra    2011-10-11
19    Investigation the possibility of using bentonite and gelatin and optimazation for row sugar beet juice purification and direct production of liquid sugar    M.Sc.    jahed, eisa    2011-10-27
20    Viscoelastic characterization of Qodume shirazi (Alyssum homolocarpum) and Qodume shahri (Lepidium perfoliatum) seeds gum    M.Sc.    Hesarinejad, Mohammad Ali    2012-01-28
21    Effect of some salts, sugars and pH on rheological properties of cress seed gum in diluted and concentrated solutions    M.Sc.    Behrouzian, Fataneh    2012-02-09
22    Impact of whey protein – A. homolocarpum seed gum conjugate on the physicochemical properties of corn oil-in-water emulsion    M.Sc.    alipour, asiyeh    2012-04-20
23    Effect of xanthan and Lepidium perfoliatum seed gum on rheological, microstructural and quality of reduced fat cake    M.Sc.    Amirabadi, Sepideh    2012-05-01
24    Wheat flour enrichment using sesame meal and modification of rheological properties of dough as well as physical and textural properties of industrial bread (baguette) by xanthan gum addition.    M.Sc.    jahandideh, habib    2012-06-23
25    The possibility of flavor encapsulation (case study: Limonene) in layer by layer colloidosome and modeling of its release based on fuzzy logic    Ph.D    Amiryousefi, Mohammad Reza    2012-11-13
26    Effects of soy protein isolate and Qodume shahri (Lepidium perfoliatum) seed gum on batter flow properties and mass transfer kinetics of chicken nugget during deep frying    M.Sc.    mahdaviyan mehr, hamed    2012-12-18
27    Effects of Qodume shahri (Leidium perfoliatum) and xanthan gums on the rheological properties of dough and quality of bread made from wheat-sorghum composite flour    M.Sc.    bagheri, hadi    2012-12-25
28    Effect of agar and pectin and drying condition on physicochemical and sensory properties of Almond pastille    M.Sc.    sadeghi, fatemeh    2012-12-25
29    Effect of glyserol and stearic acide on the physical and barrier properties of Lepidium perfoliatum seed gum biodegradable film    M.Sc.    Seyedi, Samira    2013-01-08
30    The Effect of particle size and alkaline hydrogen peroxide treatment on physical and baking properties of dietary fiber from date seed and comparing it with fibrex    M.Sc.    shokrollahi, fatemeh    2013-01-08
31    Effect of grass pea (Lathyrus sativus) protein isolate on physicochemical properties of oil in water emulsion stabilized with xanthan gum    M.Sc.    ghorbanian, fateme    2013-01-15
32    Effect of Sodium caseinate, whey protein isolate, albumin and gelatin on sensory and physicochemical properties of chocolate mousse    M.Sc.    mirarab, saeed    2013-01-15
33    Production and characterization of antimicrobial edible films based on quince (Cydonia oblonga Miller) seed mucilage incorporated with two essential oils (Origanum vulgare and Thymus vulgaris) and study of their effects on shelf-life extention of rainbow trout fillet    Ph.D    Jouki, Mohammad    2013-01-28
34    Properties of Cholesterol-Reduced Cream Made with Immobilized β-cyclodextrin in Artemia Urmiana Cyst Shell Chitosan and Enriched with Evening Primrose Oil and Phytosterols    Ph.D    Ghasemzadeh, Neda    2013-01-28
35    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
36    optimization of packaging condition, quality and shelf life of pomegranate arils Bajestani cultivar    M.Sc.    ghorbani, maryam    2013-11-05
37    Production and stabilization of microencapsulated Kilka fish oil based on bioactive peptides from Silver carp (Hypophthalmichthys molitrix) skin gelatin    Ph.D    Jalili Hassan Kyadeh, Seyed Hassan    2013-11-19
38    Optimization of Beta-glucan extraction from hulless barley cultivar Lut by conventional and ultrasound -assisted methods and investigation of physicochemical, rheological and molecular properties of it    Ph.D    Hematian Sourki, Abdollah    2013-11-20
39    Effect of Stevia, Isomalt and maltodextrin, on Physico-Chemical Properties of Wheat Starch and Flour and the quality of biscuit    Ph.D    Pourmohammadi, kiana    2013-11-20
40    Ultrasonic assisted nanoemulsification and encapsulation of Thyme Essential Oil    Ph.D    miri.ghalenovi, mina    2013-11-23
41    Prediction shelf life modeling and effect of Modified Atmosphere Packaging (MAP)on improving quality of low calorie cake prepared by microwave method    Ph.D    nazari, zahra    2013-11-23
42    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
43    Evaluation of macking of edible containers suitable for food packaging    M.Sc.    saberi, faezeh    2013-11-26
44    microencapsulation of spearmint oil by spray drying method    M.Sc.    hosseinzadeh, setareh    2013-12-17
45    evaluation of edible film and modified atmosphere packaging on the improvement of quality and extends shelf life of bell pepper    M.Sc.    ghahramani chermahini, akram    2014-01-21
46    Evaluation of Red bean Flour and Tragacanth Gum in Batter Formulation and Post Frying Methods on Oil Adsorbtion of Deep Fat Fried Meat Nugget    M.Sc.    Farokhi, Farnaz    2014-02-04
47    Physical, mechanical and barrier properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate biodegradable film    M.Sc.    ebrahimi, seyedeh elham    2014-02-04
48    Effect Of Whey Protein Concentrate And Lepidium perfoliatum Seed Gum On Physical And Sensory Properties Of Low Fat Low Cholesterol Mayonnaise    M.Sc.    seyfoddin, hoda    2014-02-18
49    : Effects of chitosan coating and modified atmosphere packaging on the improvement quality and increase shelf-life taxonomy of the newton tomato    M.Sc.    mokhtari sharghi, reza    2014-02-25
50    Functional properties of Lepidium perfoliatum seed gum: Effect of heating, freezing and ultrasound    M.Sc.    mahfoozi, maryam    2014-03-04
51    The effects of emulsifiers (Lecithin, PGE and DMG) and sounications on eggless cake properties    M.Sc.    Khalilian movahed, Mohammad    2014-04-15
52    Ultrasound-assisted extraction of Quince seed mucilage and investigation of its functional properties    M.Sc.    Farahmand, Atefeh    2014-04-22
53    Optimization of enzymatic and non-enzymatic whole soy flour and barley malt formulations to improve the quality of bran Barbari bread    M.Sc.    Hamedi Yekta, Marzeye    2014-05-06
54    Optimization of the wheat thermal process and its effect on the properties of cake flour    M.Sc.    ghiyasi, zibandeh    2014-05-06
55    Syrup production from Cynara sclolymus and Silybum marianum plants extract to present a new natural medicine for treatment of hyperlipidemia    M.Sc.    Zamaninia, Azadeh    2014-06-03
56    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
57    Physicochemical, rheological and functional characterization of cress seed (Lepidium sativum) gum fractions    Ph.D    razmkhah, somayeh    2014-06-10
58    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
59    Electrospun Nanofibers of Lecithin and Zein as Nano Carriers of Vitamin C: Characterization and stability kinetic study    Ph.D    miri, mohammad amin    2014-06-10
60    Effect of hydrocolloids and salt on pasting and rheological properties of sorghum starch    Ph.D    ehtiati, ahmad    2014-06-11
61    Effect of bean protein (Phaseolus vulgaris) and xanthan gum on physico-chemical properties of sunflower oil in water emulsion    Ph.D    Rahmati, Nazanin Fatemeh    2014-06-14
62    Optimization of hot air roasting process of Pistachio nuts and increasing its Shelf life by using of tragacanth edible coating containing α-tocopherol nanocapsule    Ph.D    dini, ali    2014-06-14
63    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
64    Producing antimicrobial film from Alyssum homolocarpum seed gum and Nisin: Investigating production, physico-chemical and antimicrobial characterization    Ph.D    Monjazeb, Leila    2015-01-06
65    Limonene nanoencapsulation with Alyssum homolocarpum seed gum by electrospraying process and modeling of its release in the mouth using the numerical solution method    Ph.D    khoshakhlagh, khadije    2015-01-06
66    Effect of extruded Sorghum flour, hydrocolloids, freezing treatment and frozen storage on the physicochemical, microscopic and structural properties of frozen cookie dough and its quality cookie    Ph.D    Hasanpoor, Nasim    2015-01-06
67    Production of Sugar-Free Muffin Premix optimized With Using Stevioside, Maltitol, Polydextrose, Oligofructose and Monoglyceride    Ph.D    Beheshti, Peyman    2015-02-02
68    Effect of different concentrations of xantan gum, freezing process, freeze/thaw cycles and freeze storage on rheological and structural properties of frozen sweet dough and its baking quality    Ph.D    akbarian, mina    2015-02-03
69    Rheological and thermal properties of whey protein isolate – Qodume shirazi (Alyssum homolocarpum) seed mixture    Ph.D    Alaeddini, Behzad    2015-02-03
70    Effect of Lepidium perfoliatum seed gum-oleic acid emulsion coating on mass transfer kinetics and physiochemical properties of the osmotic-hot air dehydrated apple    M.Sc.    mohammadkhani, maryam    2015-03-11
71    Physicochemical characteristics of Prunus armeniaca L. gum exudates and its application as a new biodegradable film    M.Sc.    fathi, morteza    2015-04-28
72    Effect of pH and Alyssum homolocarpum seed gum on stability of corn oil-in-water emulsion stabilized with soy protein isolate    M.Sc.    VATANCHIAN, MARYAM    2015-05-12
73    Functional properties of mucilage extracted from marshmallow flower (Althaea officinalis)    M.Sc.    Mousavi, Fateme    2015-05-12
74    Modelling and simulation of Donut`s mass transfer during frying by deep – fat and air frying method    Ph.D    ghaitaranpour, arash    2015-06-13
75    Production of Functional Fiber Supplement from Industrial Rice and Tomato By-products Using Extrusion Technology.    Ph.D    niasti, sara    2015-06-15
76    Evaluation the antimicrobial effect of the essential oil of mastic tree sap (Pistacia atlantica Subsp. Kurdica) on Penicillium expansum in whey protein-based edible films    M.Sc.    abbaspour monjezi, samira    2015-06-16
77    Effect of conventional and microwave heating on functional and antioxidant properties of Bovine Serum Albumin- Maltodextrin conjugates through Maillard reaction    M.Sc.    Nasrollahzadeh, Farzaneh    2015-08-18
78    Study on the effect of extruded flour and HPMC and Xanthan gums on qualitative properties of gluten free dough and bread based on rice and corn flour    Ph.D    Yaghbani, Masoud    2015-10-13
79    Ultrasound-assisted extraction of fenugreek (Trigonella foenum-graecum) seed gum and evaluation of its functional, rheological and antioxidant properties    Ph.D    ghobadi, elnaz    2015-10-13
80    Interactions and gelation of Lathyrus sativa protein isolated and Lepidium perfoliatum seed gum for emulsion-gel preparation    Ph.D    Hesarinejad, Mohammad Ali    2016-01-04
81    Formulation optimization of gluten-free par-baked doughnut    Ph.D    FAZELI, AREZOO    2016-01-05
82    Improvement of Insect (Eurygaster integriceps) Damaged Wheat Flour Quality by Cold Plasma Treatment.    Ph.D    TAVAKOLI, AMIR    2016-01-05
83    optimization of growth and exopolysaccharide production from Rhizobium radiobacter on dairy sludge medium    M.Sc.    eskandari, elham    2016-01-12
84    Influence of Extrusion condition and Xanthan gum on physico-chemical and sensory properties of composite Wheat- Sorghum dough and bread    M.Sc.    jafari, morteza    2016-03-15
85    Effects of extrusion cooking on the physicochemical and functional properties of soy proteins concentrate    M.Sc.    Mozafarpoor, Rasool    2016-03-15
86    The effect of mixed beta-glucan, gum and emulsifier as a fat replacer on production of low fat cupcake    M.Sc.    Mahmoodabadi, Amirreza    2016-03-15
87    Physical, Mechanical and Barrier Properties of Alyssum homolocarpum-Soy Protein extruded and (Noun Extruded) Concentrate Composite Edible Film.    M.Sc.    Sedaghati, Sahebeh    2016-07-05
88    Effects of non-thermal plasma on physicochemical properties of Kholar protein nanoparticles (Lathyrus sp) and its performance on stability of Pickering emulsions (O / W).    Ph.D    mahdavian mehr, hamed    2016-09-27
89    Evaluation of Xanthan Gum Effect on Physicochemical Rheological and Sensory Properties of Mint Sauce    M.Sc.    Nakhodchi, Soheila    2016-10-25
90    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
91    Effect of Cold plasma on Physicochemical and Microbial Properties of Saffron    M.Sc.    akbarian, maryam    2017-01-31
92    Effect of extrusion cooking on physicochemical, sensory and nutritional properties of barley flour- carrot pomace snack    M.Sc.    lotfi shirazi, sorour    2017-03-07
93    characterization of a new biodegradable film from Eremurus spectabilis: influence of plasticizer type and concentration    M.Sc.    Baratian Ghorghi, Samira    2017-03-07
94    Effect of extruded and non-extruded rice bran on bread properties    M.Sc.    goleij, amir    2017-03-07
95    Study Effect of simple and fermented wheat germ powder on the microbial, physicochemical and sensory properties of the kefir beverage    M.Sc.    ahmadian mask, soheila    2017-03-07
96    The effect of wheat Time Storage and Fermented wheat Germ on the Microbial, Physicochemical and Rheological Properties of Traditional Bread Containing Bran    M.Sc.    hamedian, arezoo    2017-03-07
97    Evaluation of the effect of non-thermal plasma, on the physicochemical, structural, and functional properties of Lepidium perfoliatum seed gum.    Ph.D    sadeghi, fatemeh    2017-12-05
98    Optimization of herbal tea mix dandelion leaves, green tea, hibiscus and cinnamon mix formulation    M.Sc.    daraeepoor, sepideh    2018-01-02
99    Gluten-Free Sponge Cake Production Based on Jujube Flour Mix and Soy Protein Isolate    M.Sc.    moradi, leily    2018-01-23
100    Effect of extrusion cooking on physicochemical and sensory properties of inulin-enriched snack    M.Sc.    baradaran, nafise    2018-03-06
101    Optimization of soy hulls extrusion process for increasing soluble dietary fiber and investigation its effect in high bran content pan bread structure    Ph.D    Tabibloghmany, Foroughsadat    2018-05-15