Mr. Hadi Hashemi Gahruie

Researcher
Shiraz University, Iran

Highest Degree
Ph.D. in Food Science & Technology from Shiraz University, Iran

My URL
https://livedna.org/98.17747

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Area of Interest:

Food Science and Technology
Carbohydrate Biopolymer
Food Technology
Chemical Analysis
Food Quality

Selected Publications

  1. Sabet‐Sarvestani, N., M.H. Eskandari, S.M.H. Hosseini, M. Niakousari, H.H. Gahruie and M. Khalesi, 2021. Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides. J. Food Process. Preserv., 10.1111/jfpp.15423.
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  2. Toorani, M.R., M.T. Golmakani and H.H. Gahruie, 2020. Antioxidant activity and inhibitory mechanism of u03b3-oryzanol as influenced by the unsaturation degree of lipid systems. LWT, 10.1016/j.lwt.2020.109930.
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  3. Rahiminezhad Z., H.H. Gahruie, S. Esteghlal, G.R. Mesbahi, Mohammad-Taghi. Golmakani and S.M.H. Hosseini, 2020. Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. LWT 127: 109392-109392.
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  4. Gahruie, H.H., R. Safdarianghomsheh, P. Zamanifar, S. Salehi, M. Niakousari and S.M.H. Hosseini, 2020. Characterization of novel edible films and coatings for food preservation based on gum Cordia. J. Food Qual., 10.1155/2020/8883916.
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  5. Gahruie, H.H., M. Mostaghimi, F. Ghiasi, S. Tavakoli, M. Naseri and S.M.H. Hosseini, 2020. The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. Int. J. Bio. Macromol., 160: 245-251.
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  6. Gahruie, H.H., K. Parastouei, M. Mokhtarian, H. Rostami, M. Niakousari and Z. Mohsenpour, 2020. Application of innovative processing methods for the extraction of bioactive compounds from saffron (crocus sativus) petals. J. Appl. Res. Medic. Aromatic Plants, 10.1016/j.jarmap.2020.100264.
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  7. Shahamirian, M., M.H. Eskandari, M. Niakousari, S. Esteghlal, H.H. Gahruie and A.M. Khaneghah, 2019. Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: Oxidative stability, sensorial and microbiological characteristics. J. Food Sci. Technol., 56: 1174-1183.
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  8. Khaneghah A.M., Y. Fakhri, H.H. Gahruie, M. Niakousari and A.S. Sant’Ana, 2019. Mycotoxins in cereal-based products during 24 years (1983–2017): a global systematic review. Trends in Food Science & Technology 91: 95-105.
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  9. Hosseini, S.M.H., H.H. Gahruie, M. Razmjooie, M. Sepeidnameh and M. Rastehmanfard et al., 2019. Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions. Food Chem., 270: 70-77.
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  10. Ghayour, N., S.M.H. Hosseini, M.H. Eskandari, S. Esteghlal and A.R. Nekoei et al., 2019. Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocolloids, 87: 394-403.
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  11. Gahruie, H.H., M.H. Eskandari and G. Mesbahi, 2019. Development of functional yogurt fortified with wheat germ and strawberry as functional ingredients. Prog. Nutr., 21: 388-398.
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  12. Gahruie H.H., M.H. Eskandari, P.V.der. Meeren and S.M.H. Hosseini, 2019. Study on hydrophobic modification of basil seed gum-based (bsg) films by octenyl succinate anhydride (osa). Carbohydrate Polymers 219: 155-161.
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  13. Firuzi, M.R., M. Niakousari, M.H. Eskandari, M. Keramat, H.H. Gahruie and A.M. Khaneghah, 2019. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. LWT-Food Sci. Technol., 102: 237-245.
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  14. Esteghlal S., H.H. Gahruie, M. Niakousari, F.J. Barba, A.El-Din. Bekhit, K. Mallikarjunan and S. Roohinejad, 2019. Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids. Foods 8: 262-262.
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  15. Gahruie, H.H., M.H. Eskandari, M. Khalesi, P.V.D. Meeren and S.M.H. Hosseini, 2019. Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride. Food Hydrocolloids, 10.1016/j.foodhyd.2019.105489.
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  16. Shahbazi, H., H.H. Gahruie, M.T. Golmakani, M.H. Eskandari and M. Movahedi, 2018. Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial and sensorial properties of kombucha. Food Sci. Nutr., 6: 2568-2577.
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  17. Kheynoor, N., S.M.H. Hosseini, G.H. Yousefi, H.H. Gahruie and G.R. Mesbahi, 2018. Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions. LWT-Food Sci. Technol., 96: 419-425.
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  18. Gahruie, H.H., 2018. Yogurt. The most suitable carrier for increasing bioavailability of minerals. Prog. Nutr., 20: 294-296.
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  19. Asl, R.M.Z., M. Niakousari, H.H. Gahruie, M.J. Saharkhiz and A.M. Khaneghah, 2018. Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics. Food Res. Int., 107: 462-469.
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  20. Gahruie, H.H., S.M.H. Hosseini, M.H. Taghavifard, M.H. Eskandari, M.T. Golmakani and E. Shad, 2017. Lipid oxidation, color changes and microbiological quality of frozen beef burgers incorporated with Shirazi thyme, cinnamon and rosemary extracts. J. Food Qual. 10.1155/2017/6350156.
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  21. Gahruie, H.H., E. Ziaee, M.H. Eskandari and S.M.H. Hosseini, 2017. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydr. Polym., 166: 93-103.
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  22. Gahruie, H.H. and M. Niakousari, 2017. Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules. Int. J. Biol. Macromol., 104: 606-617.
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  23. Hashemi, G.H., F. Ghiasi, M. Eskandari and M. Majzoobi, 2016. Evaluation of oven drying effects on physicochemical and nutritional properties of wheat germ as a functional food supplements. J. Food Res. (Univ. Tabriz), 26: 37-47.
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  24. Shad, E., G.H. Hashemi, M.T. Golmakani and S. Mazidi, 2015. A comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil. J. Res. Innov. Food Sci. Technol., 4: 257-270.
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  25. Gahruie, H.H., M.H. Eskandari, G. Mesbahi and M.A. Hanifpour, 2015. Scientific and technical aspects of yogurt fortification: A review. Food Sci. Hum. Wellness, 4: 1-8.
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  26. Gahruie, H.H., M. Moosavi-Nasab and E. Ziaee, 2015. Application of response surface methodology for Xanthan gum and biomass production using Xanthomonas campestris. J. Chem. Health Risks, 5: 167-177.
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Member since November, 2017