1. Shojaee-Aliabadi, S., H. Hosseini, M.A. Mohammadifar, A. Mohammadi and M. Ghasemlou et al., 2013. Characterization of Antioxidant-Antimicrobial κ-Carrageenan Films Containing Satureja hortensis Essential Oil. Int. J. Biol. Macromol., 52: 116-124.
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2. Yeganeh, S., B. Shabanpour, H. Hosseini, M.R. Imanpour and A. Shabani, 2012. Seasonal Variation of Chemical Composition and Fatty Acid Profile of Fillet in Wild Common Carp (Cyprinus carpio) in Caspian Sea. J. Food Technol., 10: 24-31.
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3. Tahmouzi, S., M. Ghasemlo, F.S. Aliabadi, F. Shahraz, H. Hosseini and R. Khaksar, 2012. Histamine formation and bacteriological quality in skipjack tuna (Katsuwonus pelamis): Effect of defrosting temperature. J. Food Process. Preserv. 10.1111/j.1745-4549.2011.00650.x.
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4. Shahraz, F., H. Dadkhah, R. Khaksar, M. Mahmoudzadeh and H. Hosseini et al., 2012. Analysis of Antibiotic Resistance Patterns and Detection of mecA Gene in Staphylococcus aureus Isolated from Packaged Hamburger. Meat Sci., 90: 759-763.
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5. Rezaei, M., H. Hosseini, R. Safari and Z. Yaghoubzade, 2012. Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat. J. Fasa Univ. Med. Sci., 1: 221-226.
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6. Pezeshk, S., M. Rezaei, H. Rashedi and H. Hosseini, 2012. Investigation of Antibacterial and Antioxidant Activity of Turmeric Extract (Curcuma Longa) on Rainbow Trout (Oncorhynchus Mykiss) In Vitro. Iran. J. Food Sci. Technol., 9: 77-87.
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7. Peymani, P., H. Joulaie, R. Nowshad, H. Hosseini and P. Jahani et al., 2012. Food Health and Safety Symbol in Iran. Middle-East J. Sci. Res., 12: 353-356.
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8. Peymani, P., H. Joulaie, N. Zamiri, S.M. Ahmadi and R. Dinarvand et al., 2012. Iran's Experience on Reduction of Trans-Fatty Acid Content in Edible Oils. Middle-East J. Sci. Res., 11: 1207-1211.
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9. Mahmoudzadeh, M., R. Khaksar, A. Motallebi, H. Hosseini and H. Ahmadi et al., 2012. Effects of Frozen Storage at -18°C on the Quality Changes of Raw Brushtooth Lizardfish (Saurida undosquamis) Burgers Without Coating. Iran. J. Nutr. Sci. Food Technol., 7: 23-30.
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10. Hosseini, H., M. Imani, B. Shemshadi, R.A. Ferdosy and F.A.K. Beigi et al., 2012. Separation and Identification of Imidazole-Based Antifungal Residues in Pasteurized Milk of Iran. Iran. J. Food Sci. Technol., 9: 129-136.
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11. Hosseini, H., B. Hippe, E. Denner, E. Kollegger and A. Haslberger, 2012. Isolation, identification and monitoring of contaminant bacteria in Iranian Kefir type drink by 16S rDNA sequencing. Food Control, 25: 784-788.
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12. Dadkhah, H., M.R. Bassami, S. Hashemi, F. Shahraz and H. Hosseini et al., 2012. Evaluation and Comparison of SYBR Green I Real-Time PCR and TaqMan Real-Time PCR Methods for Quantitative Assay of Listeria monocytogenes in Nutrient Broth and Milk. Afr. J. Microbiol. Res., 6: 1908-1917.
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13. Beigi, F.A.K., M. Imani, M. Payehghadr and H. Hosseini, 2012. SPE-HPLC Method for Determination of Ketoconazole and Clotrimazole Residues in Cow's Milk. Braz. J. Chem. Soc., 22: 1679-1685.
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14. Akbari-Adergani, B., H. Hosseini, M. Shekarchi and M. Pirali-Hamedani, 2012. A Competitive Histamine Evaluation of Canned Tuna Fish Samples by Electrochemical and Immunochemical Methods for Post Market Surveillance. Int. J. Food Prop., 15: 1336-1344.
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15. Abdollahzadeh, E., M. Rezaei, H. Hosseini and R. Safari, 2012. Effects of Nisin and Thyme Essential Oil, Individually and in Combination, on Inoculated Populations of Listeria monocytogenes in Minced Silver Carp. Iran. J. Nutr. Sci. Food Technol., 6: 13-20.
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16. Rezaei, M., S. Pezeshk, H. Hosseini and S. Eskandari, 2011. Effect of Antioxidant Activity of Shallot Extract (Allium Ascalonicum), Turmeric Extract and their Composition on Changes of Lipids in Rainbow Trout (Oncorhynchus Mykiss) Vacuum Packaged. Iran. J. Food Sci. Technol., 8: 47-56.
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17. Rahmani, A., F. Soleimany, H. Hosseini and L. Nateghi, 2011. Survey on the Occurrence of Aflatoxins in Rice from Different Provinces of Iran. Food Addit. Contam. B Surveillance, 4: 185-190.
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18. Pezeshk, S., M. Rezaei and H. Hosseini, 2011. Antibacterial and Antioxidant Activities of Shallot Extract (Allium ascalonicum) on Rainbow Trout (Oncorhynchus mykiss) during Chilled. Iran. J. Nutr. Sci. Food Technol., 6: 11-19.
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19. Naseri, M., M. Rezaei, S. Moieni, H. Hosseini and S. Eskandari, 2011. Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix). Int. J. Food Sci. Technol., 46: 1149-1156.
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20. Yeganeh, S., B. Shabanpour, H. Hosseini, M.R. Imanpour and A. Shabani, 2010. An Investigation of Spawning Effect on Lipid Quality Changes of Cultured Common Carp (Cyprinus carpio) Fillet During Frozen Storage. J. Fish. Iran. J. Nat. Resour., 63: 57-69.
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21. Raoufy, M., S. Gharibzadeh, B. Radmehr, R. Khaksar and H. Hosseini, 2010. Predicting the combined effect of Zataria multiflora essential oil, pH and temperature on the growth of Staphylococcus aureus using artificial neural networks. J. Food Safety, 30: 318-329.
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22. Naseri, M., M. Rezaei, S. Moieni, H. Hosseni and S. Eskandari, 2010. Effect of Different Precooking Methods on Chemical Composition and Lipid Damage of Silver Carp (Hypophthalmichthys molitrix) Muscle. Int. J. Food Sci. Technol., 45: 1973-1979.
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23. Moslemy, M., H. Hosseini, R. Khaksar, A. Taslimi and K. Kafshdouzan et al., 2010. Effect of Cooking and Length of Storage on the Fatty Acid Composition and Microbial, Chemical, and Sensory Properties of 40%-Beef Products Prepared with Soybean. Iran. J. Nutr. Sci. Food Technol., 5: 29-38.
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24. Moghaddam, A.F. and H. Hosseini, 2010. Public Participation in Biosafety: What should be Done in Iran? Biotechnol. J., 5: 251-254.
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25. Mahmoudzadeh, M., A. Motallebi, H. Hosseini, R. Khaksar and H. Ahmadi et al., 2010. Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C). Int. J. Food Sci. Technol., 45: 374-379.
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26. Mahmoudzadeh, M., A. Motallebi, H. Hosseini, P. Haratian, H. Ahmadi, M. Mohammadi and R. Khaksar, 2010. Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18°C. Iran. J. Fish. Sci., 9: 111-126.
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27. Khaksar, R., M. Moslemy, H. Hosseini, A. Taslimi, A. Ramezani, Z. Amiri and A. Sabzevari, 2010. Comparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage. Iran. J. Vet. Res. Shiraz Univ., 11: 154-163.
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28. Hosseini, M., K. Khosravi-Darani, M.A. Mohammadifar, H. Nikoopour and H. Hosseini et al., 2010. Mycoprotein Production by Fusarium Venenatum in Surface Culture Using A Central Composite Design. Iran. J. Nutr. Sci. Food Technol., 4: 45-52.
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29. Hosseini, H., H.R. Tavakoli, M.A. Meshgi, R. Khaksar and M. Hosseini et al., 2010. Survey of Clostridium botulinum Toxins in Iranian Traditional Food Products. Comp. Clin. Pathol., 19: 247-250.
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30. Asgharzadeh, A., B. Shabanpour, S.P. Aubourg and H. Hosseini, 2010. Chemical Changes in Silver Carp (Hypophthalmichthys molitrix) Minced Muscle during Frozen Storage: Effect of A Previous Washing Process. Grasas Aceites, 61: 95-101.
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31. Aria, B., R. Masoud, H. Hedayat and B. Nader, 2010. Effect of Cooking Methods on the Proximate Composition and Fatty Acids Profile in Muscle of Kutum Roach (Rutilus Frisii Kutum). J. Mar. Sci. Technol., 9: 37-48.
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32. Yeganeh, S., B. Shabanpour, H. Hosseiny, M.R. Imanpour and A. Shabany, 2009. An Investigation of Spawning Effect on Rancidity Development of Lipid and Fatty Acid Profile in Wild Common Carp (Cyprinus carpio) Fillet During Storage. Int. J. Food Sci. Technol., 44: 2547-2553.
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33. Yeganeh, S., B. Shabanpour, H. Hedayat, M.R. Imanpour and S. Ali et al., 2009. Seasonal Variation of Chemical Composition and Fatty Acid Profile of Ovary in Wild Common Carp (Cyprinus Carpio) of Southeastern Caspian Sea. Iran. Sci. Fish. J., 18: 151-160.
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34. Tavakoli, H.R., H. Hosseini and R. Khaksar, 2009. Bacteriological quality Evaluation of salted fishes that are produced traditionally in the North of Iran. Iran. J. Food Sci. Technol., 6: 105-111.
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35. Shahraz, F., M. Kamran, R. Khaksar, H. Hosseini, S. Karagar and M. Enteshari, 2009. Assessment of the microbiological quality of packed spices in the chain stores, SHAHRVAND, in Tehran in 1386. Iran. J. Food Sci. Technol., 6: 125-131.
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36. Safaein, S., H. Hosseini, A. Abbas Pour, A. Sadolah and S. Farmohamadi, 2009. Antimicrobial activity of marine sponge extracts of offshore zone from Nay Band Bay, Iran. J. Med. Mycolog,, 19: 11-16.
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37. Safaeian, S.H., H. Hosseiny, E. Akbar, Z. Moghaddam and H.V. Amini, 2009. A Consideration on Against Antibiotic and Heavy Metals Resistance in Isolated Bacteria from Intestine Organ of Anzali Lagoon's Cyprinus Carpio. J. Mar. Sci. Technol. Res., 4: 61-72.
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38. Hosseini, H., S. Gharagozlu, M. Tajzade, S. Moeini, M. Mohamud Zade and R. Khaksar, 2009. Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18°C. Iran. J. Food Sci. Technol., 6: 73-82.
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39. Hosseini, H., R. Dolatabadi, M. Shekarchi, A. Keshavarz and S. Eskandari et al., 2009. Evaluation of Histamine in Canned Tuna Fish Post Market Samples in Iran using ELISA. Asian J. Chem., 21: 6429-6434.
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40. Hosseini, H., K. Barazandegan, A. Akhondzadeh, B. Shemshadi, H.R. Tavakoli and R. Khaksar, 2009. Determination the kind of meat content of Patties marketed in Tehran in 1386. Iran. J. Food Sci. Technol., 6: 95-100.
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41. Hosseini, H., H. Ahmadi, H. Akhavan, R. Ferdowsi and R. Khaksar et al., 2008. Growth Patterns of Aerobic Mesophilic and Psychrotrophic Microorganisms, Moulds and Yeasts in Four Heated Red-Meat Product Groups During Storage. Iran. J. Nutr. Sci. Food Technol., 3: 33-40.
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42. Hoseini, H., R. Khaksar and B. Shemshadi, 2008. Study of sarcocyst in Raw, ready to sell Hamburgers in Tehran. Iran. J. Food Sci. Technol., 4: 65-72.
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43. Hadian, Z., M.H. Azizi, H. Hosseiny and K. Khosravi-Darani, 2008. Determination of Pesticides in Fruits by Gas Chromatography/Mass Spectrometry after High Performance Gel Permeation Clean up. Asian J. Chem., 20: 2643-2650.
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44. Rezaei, M., H. Jafari, M.A. Sahari, H. Hosseini and N. Montazeri et al., 2007. Relation of Biogenic Amines and Bacterial Changes in Ice-Stored Southern Caspian Kutum (Rutilus Frisii Kutum). J. Food Biochem., 31: 541-550.
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45. Khaksar, R., H. Hosseini, A. Ahmadi and H. Akhavan, 2007. Nitrite residual changes in four types of heated red meat products during storage at 4 degrees centigrade. Iran. J. Nutr. Sci. Food Technol., 2: 45-50.
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46. Hosseini, H., N. Rokni and A. Kamkar, 2007. Hydroxyproline, Collagen, and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna. Iran. J. Food Sci. Technol., 3: 23-31.
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47. Hosseini, H. and R. Khaksar, 2007. Study of histamine content in canned tuna fish produced in Iran by ELISA method. Iran. J. Food Sci. Technol., 4: 77-84.
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48. Mahmoud, N., R. Masoud, O. Sabzevari, H. Hedayat and M. Majid, 2006. Comparison Impact of Filling Media on Common Killka (Clupeonella Cultriventris) Canned Quality by Flouresence Detection. Iran. J. Food Sci. Technol., 3: 37-48.
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49. Mahmoud, N., R. Masoud, H. Hedayat, A. Mahdieh and O. Sabzevari, 2005. A Comparison Conventional and Fluorescence Detection Methods of Cooking-Induced Damaged to Common Kilka (Clupeonella Cultriventris). J. Mar. Sci. Technol., 4: 75-82.
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50. Hosseini, S.V., M. Rezaee, S.M. ALI and H. Hosseini, 2004. The Effect of Ice Storage on Lipid Quality and Sensory Evaluation of Golden Mullet (Liza Aurata). J. Mar. Sci. Technol., 3: 31-40.
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51. Hosseini, H., A.M. Cheraghali, R. Yalfani and V. Razavilar, 2004. Incidence of Vibrio spp. in Shrimp Caught off the South Coast of Iran. Food Control, 15: 187-190.
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52. Kamkar, A., H. Hosseini and G. Abuhossein, 2003. A Study of Histamine Contents of Canned Tuna and Sardine of Iran. J. Pajouhesh Sazandegi Anim. Fish. Sci., 16: 44-50.