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Scopus Author ID: 54580696200

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Iran

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Employment (1)

Bu Ali Sina University: Hamedan, Hamedan, IR

2014-01-28 to present | Head of Department (Food Science and Technology)
Employment
Source: Self-asserted source
Amir Daraei Garmakhany

Education and qualifications (3)

Gorgan University of Agricultural Sciences and Natural Resources: Gorgan, Golestan, IR

2009-09-23 to 2013-12-17 | PhD (Food Science and Technology)
Education
Source: Self-asserted source
Amir Daraei Garmakhany

Gorgan University of Agricultural science and Natural Resources: gorgan, Golestan, IR

2005-09-23 to 2008-03-13 | MSC (Food SCience and technology)
Education
Source: Self-asserted source
Amir Daraei Garmakhany

Isfahan university of technology: Isfahan, IR

2001-09-23 to 2005-09-22 | Bachelor student (Food Science and Technology)
Qualification
Source: Self-asserted source
Amir Daraei Garmakhany

Works (50 of 86)

Items per page:
Page 1 of 2

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Food Science & Nutrition
2024-09 | Journal article
DOI: 10.1002/fsn3.4240
Contributors: Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany
Source: check_circle
Crossref

Investigation of Antioxidant Characteristics and In Vitro Protoscolicidal Effects of Aqueous, Alcoholic and Hydroalcoholic Extracts of Allium Jesdianum Against Protoscoleces of Echinococcus granulosus.

Iranian J Nutr Sci Food Technol
2023-07-04 | Journal article | Formal analysis
Contributors: Amir Daraei Garmakhany; Sadeghi Dehkordi Z; Sazmand A; Sari A; Ghoranipour M
Source: Self-asserted source
Amir Daraei Garmakhany

Chemical composition, antioxidant, and antimicrobial activities of <i>P. roxburghii</i> oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO<sub>2</sub> extraction

Journal of Food Science
2023-06 | Journal article
DOI: 10.1111/1750-3841.16597
Part of ISSN: 0022-1147
Part of ISSN: 1750-3841
Contributors: Muhammad Adnan Ayub; Nasrin Choobkar; Muhammad Asif Hanif; Mazhar Abbas; Qurat Ul Ain; Muhammad Riaz; Amir Daraei Garmakhany
Source: Self-asserted source
Amir Daraei Garmakhany

Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method

Food Science and Technology
2023-04-16 | Journal article
DOI: 10.22034/FSCT.19.133.127
Contributors: Amir Daraei Garmakhany; Narjes Aghajani; Abass Ali Sari; Mohammad Amin Nourozi
Source: Self-asserted source
Amir Daraei Garmakhany
grade
Preferred source (of 2)‎

Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process

Food Science and Technology
2023-04-16 | Journal article | Writing - original draft
DOI: 10.22034/FSCT.19.133.141
Contributors: Amir Daraei Garmakhany; Narjes Aghajani; Abass Ali Sari; MOhammd Amin Nourozi
Source: Self-asserted source
Amir Daraei Garmakhany

Optimizing the extraction conditions (solvent concentration and extraction time) of aqueous, alcoholic and hydroalcoholic extracts of Echinophora platyloba: antioxidant properties and its lethal effect on hydatid cyst Protoscolex in laboratory condition

Food Science and Technology
2023-04-13 | Journal article
Contributors: Amir Daraei Garmakhany
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period.

Food Science and Technology
2022-12-31 | Journal article
Contributors: Amir Daraei Garmakhany; Davod Davodi; Nader Habibi; Abdolrahman Rahimi
Source: Self-asserted source
Amir Daraei Garmakhany

Determination of phenolic compounds and their antioxidant activity of Iranian <i>Allium sativum controversum</i> extracts and their antimicrobial properties in fresh sausages

Food Science &amp; Nutrition
2022-10-06 | Journal article
DOI: 10.1002/fsn3.3059
Part of ISSN: 2048-7177
Part of ISSN: 2048-7177
Contributors: Amir Daraei Garmakhany; Adeleh Madani; Nasrin Choobkar; Amir Daraei Garmakhany
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of the effect of <i>Aloe vera</i> gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh cut orange fruit

Journal of Food Processing and Preservation
2022-08-16 | Journal article
DOI: 10.1111/jfpp.17019
Part of ISSN: 0145-8892
Part of ISSN: 1745-4549
Contributors: Amir Daraei Garmakhany
Source: Self-asserted source
Amir Daraei Garmakhany
grade
Preferred source (of 2)‎

Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose

Food Science and Technology
2022-05-01 | Journal article
DOI: 10.52547/fsct.19.123.381
Part of ISSN: 2008-8787
Part of ISSN: 2783-3534
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Food Science & Nutrition
2022-04 | Journal article
DOI: 10.1002/fsn3.2761
Contributors: Nasrin Choobkar; Amir Daraei Garmakhany; Abdolraza R. Aghajani; Maryam Ataee
Source: check_circle
Crossref

Effect of Combined Ultrasound-assisted Osmotic Dehydration with Edible Coatings on Mass Transfer of Fried Kiwi Fruit Disks

Engineering in Agriculture, Environment and Food
2022-04-24 | Journal article
DOI: https://doi.org/10.37221/eaef.14.2_37
Source: Self-asserted source
Amir Daraei Garmakhany

The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage

Scientific Reports
2022-04-12 | Journal article
DOI: https://doi.org/10.1038/s41598-022-10224-w
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum ‎concentration, frying time and temperature)‎.

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation

Iranian Journal of Food Science and Technology
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation

Journal of Food Science and Technology (Iran)
2021 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

Food Science & Nutrition
2021-03 | Journal article
DOI: 10.1002/fsn3.2139
Contributors: Mojtaba Azari‐Anpar; Morteza Khomeiri; Amir Daraei Garmakhany; Sorour Lotfi‐Shirazi
Source: check_circle
Crossref

Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage

Food Science & Nutrition
2021-01 | Journal article
DOI: 10.1002/fsn3.1998
Contributors: Samaneh Kokabi; Mostafa Soltani; Shahriar Dabirian; Atousa Kokabian; Amir Daraei Garmakhany; Shima Jafarzadeh; Narjes Aghajani
Source: check_circle
Crossref

پیش‌بینی نسبت رطوبت ورقه‌های خشک‌شدۀ گوجه‌فرنگی با استفاده از مدل‌سازی شبکۀ عصبی مصنوعی و الگوریتم ژنتیک

پژوهش و نوآوری در علوم و صنایع غذایی
2021-01 | Journal article
DOI: 10.22101/jrifst.2021.258797.1203
Source: Self-asserted source
Amir Daraei Garmakhany

Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties

Journal of Food Science and Technology (Iran)
2020 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt

food science and nutrition
2020-12-23 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

Review on identification, underlying mechanisms and evaluation of freezing damage

Journal of Food Engineering
2019 | Journal article
DOI: 10.1016/j.jfoodeng.2019.03.011
EID:

2-s2.0-85063611896
Contributors: Dalvi-Isfahan, M.; Jha, P.K.; Tavakoli, J.; Daraei-Garmakhany, A.; Xanthakis, E.; Le-Bail, A.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

LWT
2019-03 | Journal article
DOI: 10.1016/j.lwt.2018.12.023
Contributors: Malihe Mousavi; Ali Heshmati; Amir Daraei Garmakhany; Aliasghar Vahidinia; Mehdi Taheri
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

Food Science & Nutrition
2019-03 | Journal article
DOI: 10.1002/fsn3.805
Contributors: Malihe Mousavi; Ali Heshmati; Amir Daraei Garmakhany; Aliasghar Vahidinia; Mehdi Taheri
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Physicochemical assessment of stirred yogurt enriched with Mofarrah (Nepeta crispa Wild)

Chiang Mai University Journal of Natural Sciences
2018 | Journal article
DOI: 10.12982/CMUJNS.2018.0017
EID:

2-s2.0-85057958240
Contributors: Reihaneh, R.-K.; Amir, D.-G.; Ramazan, K.; Mahdi, R.-K.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Mathematical modeling of thin layer drying of pomegranate (Punica granatum L.) Arils: Various drying methods

Journal of Agricultural Science and Technology
2017 | Journal article
EID:

2-s2.0-85037616539
Contributors: Mazandarani, Z.; Aghajani, N.; Daraei Garmakhany, A.; Bani Ardalan, M.J.; Nouri, M.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

Journal of Food Processing and Preservation
2017 | Journal article
DOI: 10.1111/jfpp.13209
EID:

2-s2.0-85012299429
Contributors: Azari-Anpar, M.; Payeinmahali, H.; Daraei Garmakhany, A.; Sadeghi Mahounak, A.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Prediction of ultrasonic osmotic dehydration properties of courgette by ANN

Quality Assurance and Safety of Crops and Foods
2017 | Journal article
DOI: 10.3920/QAS2015.0662
EID:

2-s2.0-85015158531
Contributors: Mokhtarian, M.; Garmakhany, A.D.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of Thyme Essential Oil on Vase Life of Two Carnations (Dianthus caryophyllus L.) Cultivars

Journal of Essential Oil-Bearing Plants
2016 | Journal article
DOI: 10.1080/0972060X.2014.895685
EID:

2-s2.0-84975509391
Contributors: Amini, S.; Arab, M.; Rahemi, M.; Rahimi, A.R.; Garmakhany, A.D.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Alternation of primary metabolite and quality attributes of sweet cherry affected by natural edible coating

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956621352
Contributors: Nabifarkhni, N.; Sharifani, M.; Reza Shakeri, A.; Daraei Garmakhany, A.; Ganji Moghadm, E.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Alternation of secondary metabolites and quality attributes in Valencia Orange fruit (Citrus sinensis) as influenced by storage period and edible covers

Journal of Food Science and Technology
2015 | Journal article
DOI: 10.1007/s13197-013-1207-4
EID:

2-s2.0-84925838739
Contributors: Shamloo, M.M.; Sharifani, M.; Daraei Garmakhany, A.; Seifi, E.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

Food Science and Nutrition
2015 | Journal article
DOI: 10.1002/fsn3.230
EID:

2-s2.0-84991435516
Contributors: Araghi, M.; Moslehi, Z.; Nafchi, A.M.; Mostahsan, A.; Salamat, N.; Garmakhany, A.D.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of boric acid and sucrose concentration on seedling plantlet characteristics of tomato (sopra) in in-vitro culture

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956684112
Contributors: Atashi, S.; Mashayekhi, K.; Daraei Garmakhany, A.; Khodabakhshi, A.H.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of flour enrichment on anemia prevalence in Lorestan province and its probable inefficiency factors

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956651108
Contributors: Hassanvand, E.; Daraei Garmekhany, A.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull

Food Science and Nutrition
2015 | Journal article
DOI: 10.1002/fsn3.227
EID:

2-s2.0-85051377530
Contributors: Moslehi, Z.; Garmakhany, A.D.; Araghi, M.; Moslehi, M.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of nano-composite and thyme oil (tymus vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period

Food Science and Nutrition
2015 | Journal article
DOI: 10.1002/fsn3.226
EID:

2-s2.0-84967116463
Contributors: Nabifarkhani, N.; Sharifani, M.; Garmakhany, A.D.; Moghadam, E.G.; Shakeri, A.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Optimization of physicochemical and aerodynamical characteristics of barley malt using response surface methodology

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956630337
Contributors: Bakhshabadi, H.; Mirzaei, H.O.; Ghodsvali, A.; Ziaiifar, A.M.; Aidani, E.; Daraei Garmakhany, A.; Maghsoudlou, M.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Physico-chemical characteristics of apple fruits as a function of climatic conditions and cultivars

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956622522
Contributors: Atashi, S.; Mashayekhi, K.; Daraei Garmakhany, A.; Mohammadi Pour, S.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Postharvest quality of peaches influenced by mucilage-oil coating and microencapsulated oil

Minerva Biotecnologica
2015 | Journal article
EID:

2-s2.0-84956706510
Contributors: Alikhani-Kupaei, M.; Daraei Garmakhany, A.; Adibian, M.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Quality attributes of Valencia orange fruit using different edible covers

Acta Horticulturae
2015 | Book
DOI: 10.17660/ActaHortic.2015.1065.194
EID:

2-s2.0-84983425222
Contributors: Sharifani, M.; Shamloo, M.M.; Garmakhany, A.D.; Seifi, E.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Journal of Food Science and Technology
2015 | Journal article
DOI: 10.1007/s13197-013-1177-6
EID:

2-s2.0-84924076350
Contributors: Shahdadi, F.; Mirzaei, H.O.; Daraei Garmakhany, A.
Source: Self-asserted source
Amir Daraei Garmakhany via Scopus - Elsevier

Effect of flour enrichment on anemia prevalence in Lorestan province and its probable inefficiency factors

Minerva Biotecnologica
2015-12-17 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany

You have full text access to this OnlineOpen articleCold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

FOOD SCIENCE & NUTRITION
2015-09-18 | Journal article
Source: Self-asserted source
Amir Daraei Garmakhany
Items per page:
Page 1 of 2

Peer review (5 reviews for 4 publications/grants)

Review activity for Food chemistry advances. (1)
Review activity for International journal of biological macromolecules. (1)
Review activity for Journal of food measurement and characterization. (2)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (1)
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