All Stories

  1. Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

    Article • Journal of Food Science, September 2018, Wiley

    Dr Mahmoudreza Ovissipour

  2. Correlation of volatile compound concentrations with bacterial counts in whole pasteurised milk under various storage conditions

    Article • International Journal of Dairy Technology, August 2018, Wiley

    Dr Mahmoudreza Ovissipour

  3. Vacuum impregnation of firming agents in red raspberries

    Article • Journal of the Science of Food and Agriculture, February 2018, Wiley

    Dr Mahmoudreza Ovissipour

  4. Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss

    Article • Journal of Food Science, January 2018, Wiley

    Dr Mahmoudreza Ovissipour

  5. Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material

    Article • Journal of Aquatic Food Product Technology, December 2017, Taylor & Francis

    Dr Mahmoudreza Ovissipour

  6. Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract

    Article • Journal of Food Science, July 2017, Wiley

    Dr Mahmoudreza Ovissipour, Mahmoud Abughoush, Amin olaimat

  7. Linking morphology changes to barrier properties of polymeric packaging for microwave-assisted thermal sterilized food

    Article • Journal of Applied Polymer Science, July 2017, Wiley

    Dr Mahmoudreza Ovissipour

  8. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

    Article • Food Control, July 2015, Elsevier

    Dr Mahmoudreza Ovissipour

  9. Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

    Article • Journal of Food Protection, April 2015, International Association for Food Protection

    Dr Mahmoudreza Ovissipour

  10. Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

    Article • Journal of Food Science, November 2014, Wiley

    Dr Mahmoudreza Ovissipour

  11. Seasonality of the Thermal Kinetics of Color Changes in Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions

    Article • International Journal of Food Properties, June 2014, Taylor & Francis

    Dr Mahmoudreza Ovissipour

  12. Aquatic Food Products

    Article • April 2014, Wiley

    Dr Mahmoudreza Ovissipour

  13. Engineered nanoparticles (ENPs): applications, risk assessment, and risk management in the agriculture and food sectors

    Article • March 2014, Wiley

    Dr Mahmoudreza Ovissipour

  14. Electrolyzed Water Applications in Aquaculture and the Seafood Industry

    Article • Journal of Aquaculture Research & Development, January 2014, OMICS Publishing Group

    Dr Mahmoudreza Ovissipour

  15. Engineered Nanoparticle Adhesion and Removal from Tomato Surfaces

    Article • Journal of Agricultural and Food Chemistry, October 2013, American Chemical Society (ACS)

    Dr Mahmoudreza Ovissipour

  16. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

    Article • Food Research International, August 2013, Elsevier

    Dr Mahmoudreza Ovissipour

  17. Sturgeon (Acipenser transmontanus) sexual maturation and caviar quality

    Article • Reviews in Aquaculture, June 2013, Wiley

    Dr Mahmoudreza Ovissipour

  18. Impact of Engineered Nanoparticles on Aquatic Organisms

    Article • Journal of Fisheries & Livestock Production, January 2013, OMICS Publishing Group

    Dr Mahmoudreza Ovissipour

  19. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

    Article • International Journal of Food Science, January 2013, Hindawi Publishing Corporation

    Dr Mahmoudreza Ovissipour

  20. Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis ) prepared using endogenous enzymes and commercial proteases

    Article • Journal of the Science of Food and Agriculture, November 2012, Wiley

    Dr Mahmoudreza Ovissipour

  21. Tuna viscera protein hydrolysate: nutritive and disease resistance properties for Persian sturgeon (Acipenser persicusL.) larvae

    Article • Aquaculture Research, September 2012, Wiley

    Dr Mahmoudreza Ovissipour

  22. Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin

    Article • Food Chemistry, July 2011, Elsevier

    Dr Mahmoudreza Ovissipour

  23. Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins

    Article • Journal of Aquatic Food Product Technology, April 2011, Taylor & Francis

    Dr Mahmoudreza Ovissipour

  24. EFFECT OF SODIUM ACETATE AND NISIN ON MICROBIOLOGICAL AND CHEMICAL CHANGES OF CULTURED GRASS CARP (CTENOPHARYNGODON IDELLA) DURING REFRIGERATED STORAGE

    Article • Journal of Food Safety, March 2011, Wiley

    Dr Mahmoudreza Ovissipour

  25. Fatty acid and Amino acid Profiles of Domestic and Wild Beluga (Huso huso) Roe and Impact on Fertilization Ratio

    Article • Journal of Aquaculture Research & Development, January 2011, OMICS Publishing Group

    Dr Mahmoudreza Ovissipour

  26. Effect of photoperiod on blood parameters of young beluga sturgeon (Huso huso Linnaeus, 1758)

    Article • Comparative Clinical Pathology, July 2010, Springer Science + Business Media

    Dr Mahmoudreza Ovissipour

  27. Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares)

    Article • Food and Bioprocess Technology, May 2010, Springer Science + Business Media

    Dr Mahmoudreza Ovissipour

  28. Chemical and Biochemical Hydrolysis of Persian Sturgeon (Acipenser persicus) Visceral Protein

    Article • Food and Bioprocess Technology, October 2009, Springer Science + Business Media

    Dr Mahmoudreza Ovissipour

  29. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

    Article • Food Chemistry, July 2009, Elsevier

    Dr Mahmoudreza Ovissipour

  30. Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria

    Article • Food and Bioprocess Technology, June 2009, Springer Science + Business Media

    Dr Mahmoudreza Ovissipour

  31. Correlations between egg size and dependent variables related to larval stage in Persian sturgeonAcipenser persicus

    Article • Marine and Freshwater Behaviour and Physiology, March 2009, Taylor & Francis

    Dr Mahmoudreza Ovissipour