Alireza Rahman

@qodsiau.ac.ir

Food Science and Technology/ Agriculture
Islamic Azad University, Shahr-e-Qods Branch



           

https://researchid.co/sarina08

RESEARCH INTERESTS

Food technology

56

Scholar Citations

4

Scholar h-index

1

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce
    A Rahman, F Kazemipour, F Hosseinmardi
    Food Engineering Research 22 (2), 21-44 2023

  • Comparing the effects of irradiation and ultrasound on enrofloxacin, oxytetracycline, and sulfadiazine residues in chicken meat
    M Heydarian, M Khani, A Jebelli-Javan, A Rahman
    Radiation Physics and Chemistry 212, 111169 2023

  • The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat
    M Heydarian, M Khani, A Jebelli Javan, A Rahman
    Journal of food science and technology (Iran) 20 (137), 1-17 2023

  • The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers
    A Rahman, M Alaei, M Salehifar
    Food Engineering Research 22 (1), 67-80 2023

  • The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation
    A Rahman, F Ghasemzadeh, F Hoseinmardi
    Food Research Journal 33 (2), 75-94 2023

  • Optimizing the formulation of red pepper sauce based on flaxseed and chia flour
    M Golbaz, F Hosseinmardi, A Rahman
    Journal of Food Technology and Nutrition 20 (Summer 2023), 65-76 2023

  • Effect of Alfatocopherol and Ascorbyl-Palmitat as Antioxidant on Lipid Oxidation in Sausage
    Z Shirmohammadi, A Rahman
    Journal of Quality and Durability of Agricultural Products and Food Stuffs 2 2023

  • Effect of addition watermelon rind powder and watermelon seed powder on the rheological, physiochemical, and sensory quality attributes of functional diet burger.
    N Najafi, A Rahman, F Hosseinmardi
     2023

  • Effect of a Mix Soybean Oil, Sunflower Oil and Canola Oil on Oxidative Stabilization and Organoleptic Properties of Low-Fat Mayonnaise
    M Balali, A Rahman, M Fahimdanesh
    Journal of Quality and Durability of Agricultural Products and Food Stuffs 2 2023

  • Effect of Addition Watermelon Rind Powder and Watermelon Seed Powder on the Rheological, Physiochemical, and Sensory Quality Attributes of Functional Diet Burger
    FH Nahid Najafi, Alireza Rahman
    International Journal of Advanced Biological and Biomedical Research 11 (1 2023

  • Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax
    F Hanifi-Vahed, M Salehifar, A Rahman
    Research and Innovation in Food Science and Technology 11 (2), 155-168 2022

  • Using of pistachio peel powder and melon seed by-products flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties
    A Rahman
    Iranian Food Science and Technology Research Journal 2022

  • Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise.
    Z Abarchai, A Rahman, M Fahimdanesh
    Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi 2022

  • Application of organogels containing grape seed oil and carnoba in cake production.
    F Hanifi-Vahd, M Salehifar, A Rahman
     2022

  • The Effect of Replacing Chicken Paste with Gelatin Chicken Feet on Physicochemical and Sensory Properties of Hot Dog Chicken Sausage
    SIH Mohsen Milani, Alireza Rahman
    Food Technology and Nutrition 19 (2), 101-117 2022

  • Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory
    Z Yousofi Mojir, A Rahman, M Otadi
    Iranian Food Science and Technology Research Journal 17 (5), 889-903 2021

  • Effects of lettuce (Sativa lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and
    ZY Mojir, A Rahman, M Otadi
     2021

  • Preparation and formulation of low-calorie hot chili pepper sauce based on sugar beet molasses sweetener
    A Golbaaz, A Rahman, F Hoseinmardi
    Iranian Journal of Biological Sciences 16 (2), 15-26 2021

  • the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat
    S Taheri, A Rahman, SE Hoseini
    Food Processing and Preservation Journal 13 (1), 169-186 2021

  • An electrochemical aptasensor based on electrospun carbon nanofiber mat and gold nanoparticles for the sensitive detection of Penicillin in milk
    S Ebrahimi Vafaye, A Rahman, S Safaeian, M Adabi
    Journal of Food Measurement and Characterization 15, 876-882 2021

MOST CITED SCHOLAR PUBLICATIONS

  • An electrochemical aptasensor based on electrospun carbon nanofiber mat and gold nanoparticles for the sensitive detection of Penicillin in milk
    S Ebrahimi Vafaye, A Rahman, S Safaeian, M Adabi
    Journal of Food Measurement and Characterization 15, 876-882 2021
    Citations: 30

  • Steammicrowave on reduction of microbial level of red pepper and compared with gamma irradiation
    P Sahraie, T Mostaghim, A Rahman
    IJSRST 2, 49-57 2016
    Citations: 5

  • Investigation of effective parameters on electrochemical aptasensor for detection of Penicillin antibiotic
    S Ebrahimi Vafaye, A Rahman, S Safaeian, M Adabi
    Nanomedicine Research Journal 6 (1), 73-78 2021
    Citations: 4

  • Effects of rosemary and thyme extracts on acrylamide formation in fried beef
    F Gholami, A Rahman, T Mostaghim
    International Journal of Scientific Research in Science and Technology 3 (4 2017
    Citations: 4

  • Using of pistachio peel powder and melon seed by-products flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties
    A Rahman
    Iranian Food Science and Technology Research Journal 2022
    Citations: 3

  • Optimization and immobilization of glucose oxidase on gum tragacanth carrier
    S Mobayen, M Otadi, HA EBRAHIM, A Rahman
    JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 8 (432), 5-12 2011
    Citations: 3

  • Application of organogels containing grape seed oil and carnoba in cake production.
    F Hanifi-Vahd, M Salehifar, A Rahman
     2022
    Citations: 2

  • Effect of other salts (CaCl2, MgCl2 and KCl), fat and gellan gum on texture of sausage.
    A Rahman, SE Hosseini, M Otadi
     2013
    Citations: 2

  • The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation
    A Rahman, F Ghasemzadeh, F Hoseinmardi
    Food Research Journal 33 (2), 75-94 2023
    Citations: 1

  • The effect of chestnuts extracts on acidity, peroxide and microbial load of mayonnaise sauce
    S Naderi, A Rahman, E Hoseini
    Iranian Journal of Biological Sciences 15 (1), 31-42 2020
    Citations: 1

  • Preparation and formulation of beneficial mayonnaise based on the antioxidant properties of green algae and Ganoderma lucidum and evaluation of its qualitative and
    F Hajishaabani, A Rahman, A Ghasemi Pirbalouti
    Journal of Medicinal Herbs, 10 (2), 79-65 2019
    Citations: 1