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Maryam Azizkhani

Maryam Azizkhani
m.azizkhani[at]ausmt.ac.ir

Assistant Professor
Qualifications

Academic Educations and Grades

 

Ph.D. : Food Control and Hygiene

Department of Food Hygiene; Faculty of  Veterinary Medicine; University of Tehran, Tehran, Iran,

 

Thesis Title: The effect of Zataria multiflora Boiss. Essential oil on gene expression in entrotoxigenic Staphylococcus aureus

Granted by Ministry of Sciences, Research and Technology of Iran to spend short term study period in University of Valencia, IATA.

 

Master of Science: Food Science and Technology, Quality Control

University of Shaheed Beheshti, Tehran, Iran, Summer 2006

 

Thesis Title: Effects of some natural antioxidants mixtures on margarine stability

 

Bachelor in Science:  Food Science and Technology Engineering, Quality Control University of Shaheed Beheshti, Tehran, Iran,  Summer 2002

Project: Production of Low Fat Spread 

 

Languages familiar: English, French, Spanish (to some extent)

Research Interests
1- Natural preservatives as antioxidants and antimicrobial,
2-  Oils and Fats Technology
3- Molecular Methods in microbiology (PCR, real time PCR)
Honors and Awards
1. Grade 4 in Msc entrance exam (1382)
2. Grade 1 in Ph.D entrance exam of University of Tehran (1387)
3. Top Ph.D student in University of Tehran (1391)
4. Chosen as the best teacher in University of Khazar in 1393
Previous and Present Positions

• Organ. : Assistant professor, Amol University of Special Modern Technologies, Faculty of Veterinary, Food Hygiene Department (2/2014-up to now)

 

  • Organ. : Assisstant professor, Director of Graduate Studies, Food Science Department Director, University of Khazar, Faculty of Agriculture and Natural Resources, Food Science and Technology Department (5/2007-10/2013)

 

 

 

• Organ. :Azad Islamic University , Amol Branch, Faculty of Agriculture and Food Science (2/2007-2/2008)

 

• Organ. : University of Mazandaran, Chemistry Lab (5/2007-5/2008)

 

• Company: Production line Supervisor, Behdaneh (Canned Food) (01/2002-09/2004)

Professional Membership
Assistant professor, Amol University of Special Modern Technologies, Faculty of Veterinary, Food Hygiene Department
Teaching Experiences
 1. Food Quality Control
2.Food Microbiology
3.Industrial Microbiology
4.Food Chemistry
5. Oil, meat  and  Cereal Technology

Journal Papers

1- M. Azizkhnai, P.Zandi. 2006. Effects of some natural antioxidants mixtures on oxidative stability of margarine, Iranian Journal of Nutrition and Food Technology, vol.2, pp.14-20.

2-M. Azizkhani, and P. Zandi.  2008. Formulation Production of Healthy Margarine Using Natural Antioxidants Mixtures. Registered innovation  no. 48271. Administration of Firms and Industrial ownership Registration, Tehran.

 

 3- M.Azizkhnai,P.Zandi. 2010. Effects of some natural antioxidants mixtures on margarine stability, Pakistan Journal of Agricultural Sciences, 140-146.

4- M.Azizkhani, A.Kamkar and A.S.Mozaffari Nejad. 2011. Effects of Tocopherols on Oxidative Stability of Margarine, Journal Of The Chemical Society Of Pakistan, 33(1),pp. 134-137.

5- M.Azizkhani, M. Ataee. 2011. Chemical Composition , antioxidant and antibacterial activity of the essential oil and extract from Mentha longifolia hudson from north of Iran.  Journal of Agricultural Science & Technology, B 1 ,586-592.

 

6- S.Haghighat Kharazi, R.Esmaielzadeh Kenari, Z. Raftani Amiri. M. Azizkhani. 2012. Characterization of Iranian virgin olive oil of Roodbar region: A Study on Zard, Mari and Phishomi. Journal of the American Oil Chemists' Society, 89 (7):1241-1247.

7- Maryam Azizkhani, Afshin Akhondzadeh Basti, Ali Misaghi and Fahimeh Tooryan. 2012. EFFECTS OF ZATARIA MULTIFLORA BOISS., ROSMARINUS OFFICINALIS L. AND MENTHA LONGIFOLIA L. ESSENTIAL OILS ON GROWTH AND GENE EXPRESSION OF ENTEROTOXINS C AND E IN STAPHYLOCOCCUS AUREUS ATCC 29213. Journal of Food Safety,  32:508-516.

8- Maryam Azizkhani, Ali Misaghi, Afshin Akhondzadeh Basti, Hassan Gandomi and Hedayat Hosseini. 2012 (1391). Effects of Zataria multiflora Boiss. essential oil on growth and production of enterotoxins E in Staphylococcus aureus ATCC 29213. Journal of Medicinal Plants,11(44): 185–192.

 

9- M.Azizkhani, M. Ataee. 2012 (1391). Antibacterial and antioxidant effects of the essential oil and extract from Mentha longifolia hudson from north of Iran.  Food Technology Research (Agriculture Science), 22(1) ,22-29.

10- Patricia Elizaquível , Maryam Azizkhani , Rosa Aznar , Gloria Sánchez , The Effect of Essential Oils on norovirus surrogates, Food Control 32 (2013) 275-278

 

11- Patricia Elizaquível , Maryam Azizkhani, Gloria Sánchez, Rosa Aznar. 2013. Evaluation of Zataria multiflora Boiss. essential oil activity against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes by propidium monoazide quantitative PCR in vegetables, Food Control,  34: 770-776.

 

12- Maryam Azizkhani, Patricia Elizaquível, Gloria Sánchez, María Victoria Se, Rosa Aznar. 2013. Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads. International Journal of Food Microbiology 166: 249–255.

13- Maryam Azizkhani, Ali Misaghi, Afshin Akhondzadeh Basti, Hassan Gandomi and Hedayat Hosseini. 2013. Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. International Journal of Food Microbiology 166: 249–255.

 

14-MARYAM AZIZKHANI and FAHIMEH TOORYAN. 2014. ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ROSEMARY EXTRACT, MINT EXTRACT AND A MIXTURE OF TOCOPHEROLS IN BEEF SAUSAGE DURING STORAGE AT 4C. Journal of Food Safety, 35: 128-136.

15-Maryam Azizkhani and Mahnoosh Parsaeimehr. 2015. Effects of Cinnamomum zeylanicum and

Ocimum basilicum essential oils on the growth of Staphylococcus aureus ATCC 29213 and gene expression of enterotoxins A, C and EJournal of Essential Oil Research 27(6): 506-513.

16- Maryam Azizkhani and Patricia Elizaquivel. 2015. Evaluation of Antibacterial Effect of Rosmarinus officinalis L. Essential Oil on three food-borne pathogens in vegetables by propidium monoazide quantitative PCR. Journal of Food Hygiene, 18(2):29-42.

17- Maryam Azizkhani and Patricia Elizaquivel. 2015. Effects of some essential oils against pathogens in leafy vegetabl
Journal of Neyshabur University of Medical Sciences, 18(2):29-42.

18.Maryam Azizkhani, Rosa Aznar and Patricia Elizaquivel. 2015. 
Effect of Rosmarinus officinalis L. essential oil on growth and 
enterotoxin A, C and E production of Staphylocuccus aureus ATCC 29213
Iranian Journal of Medicinal and Aromatic Plants, 31(5): 801-811.

19-MARYAM AZIZKHANI, FAHIMEH TOORYAN and MOHAMMAD AZIZKHANI. 2016.INHIBITORY POTENTIAL OF SALVIA SCLAREA AND OCIMUM BASILICUM AGAINST CHEMICAL AND MICROBIAL SPOILAGE IN CHEESE. Journal of Food Safety, 36: 109-118.

20-MARYAM MAHMOUDZAD, HEDAYAT HOSSEINI, MEHDI HEDAYATI, AMIN MOUSAVI KHANGHAH,RAFAEL DJALMA CHAVES4 and MARYAM AZIZKHANI. 2016ESTABLISHMENT OF A METHOD FOR DESCRIBING STX GENES EXPRESSION OF E. COLI O157:H7 IN GROUND BEEF MATRIXDURING REFRIGERATED STORAGE. Journal of Food Safety, 36(2): 220-226.

21- Maryam Azizkhani and Fahimeh Tooryan. 2016. The Effect of cinnamon, rosemary and zataria essential oils on food-borne gastroenteritis viruses. Journal of Mazandaran University of Medical Sciences, 26(141): 8-15.

 

22- Maryam Azizkhani. 2015. Evaluation of antmicrobial effect of Zataria multiflora Boiss. essential oil on food-borne pathogens in minced beef combining real time-PCR and propidium monoazide. Journal of Food Processing and Preservation, 7(2): 97-118.

 

23- Maryam Azizkhani, Fahimeh Tooryan and Maryam Boreiri. 2016. Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese. Iranian Food Science and Technology Research Journal, 12 (2): 286-295.

 

24- Fahimeh Tooryan and Maryam Azizkhani. 2017. The effect of basil and clary sage essential oils on Iranian white cheese. Iranian Food Science and Technology Research Journal,  Accepted.

 

25-MARYAM MAHMOUDZADEH, HEDAYAT HOSSEINI, FARZANEH SHAHRAZ, AFSHIN AKHONDZADEH-BASTI, AMIN MOUSAVI KHANEGHAH, MARYAM AZIZKHANI, ANDERSON DE SOUZA SANT’ANA, MEHRDAD HAGHSHENAS and LEILA MAHMOUDZADEH. 2016. ESSENTIAL OIL COMPOSITION AND ANTIOXIDANT CAPACITY OF CARUM COPTICUM AND ITS ANTIBACTERIAL EFFECT ON STAPHYLOCOCCUS AUREUS, ENTEROCOCCUS FAECALIS AND ESCHERICHIA COLI O157:H7. Journal of Food Processing and Preservation, doi:10.1111/jfpp.12938.

 

26- Maryam Mahmoudzadeh, Hedayat Hosseini, Javad Nasrollahzadeh, Amin Mousavi Khaneghah, Marjan Rismanchi, Rafael Djalma Chaves, Farzaneh Shahraz, Maryam Azizkhani, Leila Mahmoudzadeh, Alexander G. Haslberger. 2016. Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression. Current Microbiology, 73: 265–272.

 

27- Mahnoosh Parsaeimehr, Ashkan Jebelli Javan, Maryam Azizkhani, Kobra Keikhosravi, Ali Mahdavi and Maryam Khazaei. 2015. Micribiological and Chemical Evaluation of Traditional Semnan Province Khiki Cheese. Applied Animal Sciences Research Journal, 15: 57-64.

 

28- Mahnoosh Parsaeimehr, Maryam Azizkhani and Ashkan Jebelli Javan. 2016. The Inhibitory Effects of Two Commercial Probiotic Strains on The Growth of Staphylococcus aureus and Gene Expression of Enterotoxin. International Journal of Enteric Pathogens, In Press(In Press):e36002.

 

29- Maryam Azizkhani and Parisa Feizi. 2017. Aantioxidant Potential of Tarragon and Savory Essential Oils in Pre-cooked Trout Fillet. Food Research Journal, In Press.

 

30- Maryam Azizkhani and Niloufar Abdi. 2016. Thymus vulgaris L. as a Natural Antioxidant in Cooked Fillet of Trout (Oncorhynchus mykiss).  Journal of Food Quality and Hazards Control, 3: 60-66.

 

 

31- Samira Rafiee, Maryam Azizkhani,  Peyman Ariaee. 2017. Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese. Journal of Research and Innovation in Food Science and Technology, Accepted.

 

32. Maryam Azizkhani and Fahimeh Tooryan. 2016. Effects of Carum Copticum essential oil on growth and gene expression of enterotoxins A and C in Staphylococcus aureus in Kilka fish (Clupeonella cultriventris caspia) surimi. Fisheries Science and Technology, 5(1):141-152.

  

33. Maryam Azizkhani and Fahimeh Tooryan. 2016. Antimicrobial Activities of Probiotic Yogurts Flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes. Journal of Food Quality and Hazards Control 3: 79-86. 

34. Maryam Azizkhani and Fahimeh Tooryan. 2017. Antioxidant effect of sage and basil in Iranian white cheese. Journal of Iran Food Science and Technology Research 13: 346-362. 

35. MARYAM MAHMOUDZADEH, HEDAYAT HOSSEINI, FARZANEH SHAHRAZ, AFSHIN AKHONDZADEH-BASTI, AMIN MOUSAVI KHANEGHAH, MARYAM AZIZKHANIANDERSON DE SOUZA SANT’ANA, MEHRDAD HAGHSHENAS1 and LEILA MAHMOUDZADEH5. 2017. ESSENTIAL OIL COMPOSITION AND ANTIOXIDANT CAPACITY OF CARUM COPTICUM AND ITS ANTIBACTERIAL EFFECT ON STAPHYLOCOCCUS AUREUS, ENTEROCOCCUS FAECALIS AND ESCHERICHIA COLI O157:H7. Journal of Food Processing and Preservation 41: e12938.

36. Mahnoosh Parsaeimehr, Maryam Azizkhani, Ashkan Jebelli Javan. 2017. The Inhibitory Effects of 2 Commercial Probiotic Strains on the Growth of Staphylococcus aureus and Gene Expression of Enterotoxin A. International Journal of Enteric Pathogens 3(5): 70-75.

37. Hamidreza Shabani, Maryam Azizkhani, Fahimeh Tooryan. 2017.  Effects of essential oil and ethanol extract of clove on precooked rainbow trout fillet during storage at -18 C. Journal of Food Hygiene 7(1): 29-42.

38. Samira Rafiee, Maryam Azizkhani and Peyman Aryaee. 2017. Antioxidant effect of cumin and tarragon on the quality of Iranian white cheese. Journal  Food Science and Nutrition 14(4): 79-90. 

39. Maryam Azizkhani and Fahimeh Tooryan. 2017. Chemical and Microbial Quality of Iranian Commercial Pasteurized Milk Samples at Their Expiration Date. Journal of Food Quality and Hazards Control 4: 53-57.

40. Misaghi, A., Parsaeimehr, M., Akhondzadeh Basti, A., Zahraee Salehi, T., Gandomi, H., Azizkhani, M. 2017. The inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus paracasei isolated from yoghurt on the growth and enterotoxin A gene expression of S. aureus. Iranian Journal of Veterinary Medicine 2 (11): 191-200.


 

 

 

 



Conference Papers

1- M.Azizkhani, “Synergistis effect of soy lecithin on antioxidative activity of tocopherols. Submitted to 15th National Congress of Food Industry,Tehran, Iran, pp.138, May 2005.

2- M.Azizkhani, “Antioxidative and Synergistic Effects of Tocopherols and Lecithin”, Submitted to 1st National Seminar on Edible Oils and Fats, Tehran, Iran, pp.203-215, July 2005.

3- M.Azizkhani, “Effect of Blast Chilling and Post- Slaughter Electric shock on the Quality of Meat ”, Submitted to 2nd Conference and Grand exhibition of Food Industries, Isfahan, Iran, pp.100, September 2006. 

4- M.Azizkhani, P. Zandi, “Formulation of Healthy Zero-Trans Margarine”, Submitted to 18th National Congress of Food Industry,Mashad, Iran, pp.250, October 2008.

5- M.Azizkhani, Formulation of Yogurt Using Probiotic Species and Yogurt Culture and Evaluation of Resulted Oligosaccharides, Submitted to 2nd National and 1st International Congress on Functional Food, Tehran, Iran, pp.58, December 2008. 

6- M.Azizkhani, P. Zandi,“Effects of some natural antioxidants mixtures on margarine stability”, Submitted to World Congress on Science, Engineering and Technology, Dubai, United arab Emirates, pp.93-96, January 2009.  

7- M.Azizkhani, M. Kashiri, “Decreasing Fatty Acid Content in Margarine”, Submitted to World Congress on Science, Engineering and Technology, Bangkok, Thailand, pp.472-476, January 2010. 

8- M.Azizkhani, M. Ataee, " Antioxidant and antibacterial activity of the essential oil and methanol extract from Mentha longifolia hudson ", submitted to 1st International Congress on Food Technology, Antalya, Turkey, pp. 214, November 2010.

9- M. Ataee, M.Azizkhani, "The Effect of Zataria multiflora Boiss. Essential Oil and Nisin Alone and in combination on Listeria Monocytogenes", submitted to  1st International Congress on Food Technology, Antalya, Turkey, pp. 241, November 2010.

10- M. Kashiri, M. Aivazi, N. Aghajani, M.Azizkhani, “Modeling of Soghum Soaking Using Two Artificial Neural Networks (MLP and RBF)”, submitted to  17th Regional Syposium on Chemical Engineering, Bangkok, Thailand, November 2010.

11- M.Azizkhani, V. Moradi, " Applicaton of Nanotechnology in Formulation of Fod Packaging Material ", submitted to 19th National Congress of Food Industry,Tehran, Iran, pp.78, November 2010.

 12- V. Moradi, M.Azizkhani, , " Applicaton of Biosensor and Microbiosensor in Food Analysis ", submitted to 19th National Congress of Food Industry,Tehran, Iran, pp.77, November 2010.

13- M.Azizkhani, M. Ataee, " Effect of Rosemary Extract, Mentha longifolia and Tocopherols Mix on Microbiological Parameters and Lipid Oxidation of Beef Sausages During Storage at 4 ºC", accepted for oral presentation in  World Congress on Science, Engineering and Technology, Paris, France, November 2011.

14- M.Azizkhani, M. Ataee, M.Kashiri " Antioxidant Effects of Tocopherol Mixture, Ascorbyl Palmitate, Rosemary Extract and Soy lecithin on Margarine Oxidative Stability", accepted for oral presentation in  World Congress on Science, Engineering and Technology, Paris, France, November 2011.

15- Ma.Azizkhani, Mi.Azizkhani, " Effects of Tocopherols on Oxidative Stability of Margarine", accepted for oral presentation in  World Congress on Science, Engineering and Technology, Paris, France, November 2011.

16. M.Azizkhani, M. Parseemehr. “The effect of Zataria multiflora Boiss. On growth and enterotoxin production of staphylococcus aureus ATCC 29213”, accepted for oral presentation in  World Congress on Science, Engineering and Technology, Paris, France, 25-26 April 2012.
 17. M.Azizkhani, F.Tooryan. Antioxidant and antibacterial activities of  Rosemary Extract, Mentha
longifolia and Tocopherols Mix in Beef Sausages During Storage at 4 ºC.
puster presentation. National Congress of Researchers of Food safety.
30-11-1391. Tehran, Iran.

18. M.Azizkhani, F. Tooryan. Effect of some plant essential oils on the oxidative stability of olive oil. puster presentation. National Congress of Researchers of Food safety. 30-11-1391. Tehran, Iran.

19. F. Tooryan, M.Azizkhani. Contamination of cottage butters to staphylococcus aureus in local markets of Amol. puster presentation. National Congress of Researchers of Food safety. 30-11-1391. Tehran, Iran.

20. M.Azizkhani, F. Tooryan. Evaluation of three essential oils from aromatic plants for controlling food spoilage and mycotoxin producing fungi. 12th National Congress of Toxicology. 18-2-1392. Sari, Iran.

21. F. Tooryan, M.Azizkhani. Evaluation of chemical copmposition, antioxidant and antimicrobial effects of salvia sclera. 18h Iranian Veterinary Congress,16-18-2-1393. Tehran, Iran.

22. F. Tooryan, M.Azizkhani. In vitro evaluation of chemical copmposition, antioxidant and antimicrobial effects of Ocimum basilicum. 18th  Iranian Veterinary Congress,16-18-2-1393. Tehran, Iran.

23. M.Azizkhani, M. Boreyri, F. Tooryan,. Evaluation of antimicrobial effects of Ocimum basilicum and salvia scalerea essential oils in Iranian white cheese. 22nd  National Congress of Food Science and Technology , 8-6-1393. Gorgan, Iran.

24. F. Tooryan, M. Boreyri, M.Azizkhani. Effects of Ocimum basilicum and salvia scalerea essential oils on oxidative stability of Iranian white cheese. 22nd  National Congress of Food Science and Technology , 8-6-1393. Gorgan, Iran.

25.Maryam Azizkhani;  Fahimeh Tooryan; Danesheh Kholghi,2015. Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213.  13th International congress of Toxicology, Tehran

 26. Maryam Azizkhani;  Fahimeh Tooryan; Danesheh Kholghi,2015. Effects of Eugenia caryophyllus and Origanum compactum Essential Oils on the Growth of Staphylococcus aureus ATCC 29213 and Gene Expression of Enterotoxins A, C and E.  13th  International congress of Toxicology, Tehran

27. Maryam Azizkhani;  Fahimeh Tooryan; Mohammad Azizkhani. 2015. Effects of Cuminum cyminum L., Artemisia dracunculus L. and Ocimum basilicum essential oils on growth and gene expression of enterotoxins C and E in Staphylococcus aureus. 16th  International congress of Microbiology, Tehran

28.Maryam Azizkhani;  Fahimeh Tooryan. 2015. Inhibitory potential  of zenyan essential oil against gene expression of enterotoxin A of Staphylococcus aureus in fish. 16th  International congress of Microbiology, Tehran

 

29.Fahimeh Tooryan, Maryam Azizkhani. 2015 Efficacy of Anethum graveolens and Satureja hortensis L.essential oils as antimicrobial compounds in reducing Listeria monocytogenes in cheese as a food model  16th International congress of Microbiology, Tehran

  30. Maryam Azizkhani, Fahimeh Tooryan. 2105. Comparing the effects of rosemary, mint and savory essential oils on microbial flora of leafy vegetables. 3rd Conference of Food Science and Technology, Isfahan.

31. Fahimeh Tooryan, Maryam Azizkhani. 2105. Stabilization of canola oil with alcoholic extracts of zenyan. 3rd Conference of Food Science and Technology, Isfahan.

 31. Fahimeh Tooryan, Maryam Aazizkhani. 2105. The effect of enriching canola oil with essential oil of zenyan in comparison with synthetic antioxidant. 3rd Conference of Food Science and Technology, Isfahan.

 33. Maryam Azizkhani, Hamidreza Shabani. 2105. Anti-radical activity of clove essential oil and extract in comparison with BHT. 23rd National Congress of Food Science and Technology.

 34. Maryam Azizkhani, Parisa Feizi. Dec 2105. Evaluation of antioxidant capacity of edible essential oils savory and tarragon. First National Conference on Technological Achievements of Food Science and Technology.

35. Maryam Azizkhani, Parisa Feizi. Dec 2105. Oxidative spoilage of fish fillets treated with essential oils savory and tarragon during storage period. First National Conference on Technological Achievements of Food Science and Technology.

  36. Maryam Azizkhani, Niloufar Abdi. Dec 2105. Anti-radical activity of Thyme essential oil and extract in comparison with BHT. First National Conference on Technological Achievements of Food Science and Technology.

 37. Maryam Azizkhani, Niloufar Abdi. 2105. Comparing the effects of thyme essential oil and extract on oxidative stability of pre-cooked frozen fish fillet. 23rd National Congress of Food Science and Technology.

38. Maryam Azizkhani, Fahimeh Tooryan. 2016. Antimicrobial, antioxidant and sensory properties of probiotic yogurt flavored with herbal essential oils. 19th  Iranian Veterinary Congress, 6-2-1393. Tehran, Iran.

39. Maryam Azizkhani, Fahimeh Tooryan, Asghar Ahmadi. 2016. Growth of Listeria monocytogenes in presence of probiotic bacteria in Amol local cheese. 19th  Iranian Veterinary Congress, 6-2-1393. Tehran, Iran.

40. Maryam Azizkhani. 2017. Microbial, chemical and sensory properties of pasteurized milk consumed in Amol. First Conference of Agronomy, Natural Resources and Veterinary, Ardakan, Iran.

41. Maryam Azizkhani. 2017. Antioxidant activity of essential oil and extract of mint cultivated in Mazandaran provonce. First Conference of Agronomy, Natural Resources and Veterinary, Ardakan, Iran.

42. Maryam Azizkhani. 2017. Antibacterial properties of mint cultivated in Babol. First Conference of Agronomy, Natural Resources and Veterinary, Ardakan, Iran.


Books

1-  Food Microbiology, R. Farahmandfar, E.S. Saremi, M. Shahiri Tabarestani and M. Azizkhani. 1393. Sahra Shargh Publication. Mashad. ISBN: 978-600-93552-2-8


2-Translation of  Probiotic Dairy products. Mahnoosh Parsaeimehr and Maryam Azizkhani. 1395. Semnan university Publication. ISBN: 978-600-7065-94-5

Research Projects


Supervising/Consulting Thesis

1. Ms.c Thesis (Consultant): Characterization of Iranian virgin olive oil of Roodbar region: A Study on Zard, Mari and Phishomi. Maryam Boreiri, 1389-1391. University of Mazandaran

2. Ms.c Thesis (Supervisor): Assessing antioxidant and antimicrobial effects of Ocimum basilicum and Salvia  sclarea essential oils during shelf_life of Iranian white cheese at 4 Cº. Maryam Boreiri, 1392-1393. University of Khazar.

3. Ms.c Thesis (Supervisor): Evaluation of physical, mechanical and anti-microbial properties of nanocomposites produced from chitosan and ZnO nanoparticles. Mazaher Gholipour, 1392-1393 now. University of Khazar.

4. Ms.c Thesis (Supervisor):Effect of the clove (Syzygium aromaticum extract and essential oil on the oxidative stability of cooked salmon during frozen storage. Hamidreza Shabani, 1393-1394. University of Khazar.

5. Ms.c Thesis (Supervisor): Effect of the Satureja hotensis L. and Artemisia dracunculus L.essential oils on the oxidative stability of cooked salmon during frozen storage. Parisa Feizi, 1393-1394. University of Khazar.

6. Ms.c Thesis (Supervisor): .Effect of the thyme (Thymus vulgares) essential oil and extract on the oxidative stability of cooked trout during frozen storage Niloufar Abdi , 1393-1395. University of Khazar.

 

Research Projects

1.  F.Tooryan, M.Azizkhani, H. Shokri. Evaluation of chemical compositions, antibacterial and antifungal activities of Thymus satureioides, Ocimum basilicum and Salvia sclarea essential oils. 1392. 

2. M.Azizkhani, F.Tooryan, M. ParsaeeMehr. Effects of Eugenia caryophyllus and Origanum compactum essential oils on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. 1393.

3. H. Hosseini. M. Mahmoodzadeh, F. Shahraz, M. Azizkhani, R. Khaksar. The effect of Carum Copticum essential oil on virulence genes )stx1,stx2( expression in Escherichia coli O157:H7 in broth medium and minced beef. 1391

 

4. F.Tooryan, M.Azizkhani, Comparison of   antioxidant activity of Carum copticum essential oil, aqueous and alcoholic extracts  in  canola oil. 1393.

5. M.Azizkhani, F.Tooryan. Effects of Carum Copticum essential oil on gene expression of enterotoxins A and C in Staphylococcus aureus in broth medium and Kilka surimi fish (Clupeonella cultriventris caspia). 1394.

6. F.Tooryan, M.Azizkhani, Antioxidant and antimicrobial effects of Anethum graveolens and Satureja hotensis L. essential oils in cheese as a food model. 1394.

 

7. . M.Azizkhani, F.Tooryan.  Antimicrobial, antioxidant and sensory properties of probiotic yogurt flavored with herbal essential oils. 1394.





Updated: 10/17/2017 12:39:56 PM
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