Personal information

Other IDs

Scopus Author ID: 57193743475

Keywords

Natural preservatives, Essential oils, Meat science, Food microbiology

Countries

Iran

Activities

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Education and qualifications (1)

National Nutrition and Food Technology Research Institute: Tehran, Tehran, IR

2007-06-10 to present (Department of Food Sciences & Technology)
Education
Source: Self-asserted source
Zahra Pilevar

Works (19)

Application of bacteriocins in meat and meat products: An update

Current Nutrition and Food Science
2020 | Journal article
DOI: 10.2174/1573401314666181001115605
EID:

2-s2.0-85083627088

Part of ISBN:

22123881 15734013
Contributors: Pilevar, Z.; Hosseini, H.; Beikzadeh, S.; Khanniri, E.; Alizadeh, A.M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Effect of Zataria multiflora Boiss. Essential oil, time, and temperature on the expression of Listeria monocytogenes virulence genes in broth and minced rainbow trout

Food Control
2020 | Journal article
DOI: 10.1016/j.foodcont.2019.106863
EID:

2-s2.0-85072243221

Part of ISBN:

09567135
Contributors: Pilevar, Z.; Hosseini, H.; Abdollahzadeh, E.; Shojaee-Aliabadi, S.; Tajedin, E.; Yousefi, M.; Bahrami, A.; Khosroshahi, N.K.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Effectiveness of interventions based on social marketing theory in promoting healthy eating habits: A systematic review

Journal of Education and Community Health
2020 | Journal article
DOI: 10.29252/jech.7.2.135
EID:

2-s2.0-85090232586

Part of ISBN:

23832312 23832150
Contributors: Ranaei, V.; Dadipoor, S.; Davoodi, S.H.; Aghamolaei, T.; Pilevar, Z.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Propionic acid: Method of production, current state and perspectives

Food Technology and Biotechnology
2020 | Journal article
DOI: 10.17113/FTB.58.02.20.6356
EID:

2-s2.0-85086301766

Part of ISBN:

13342606 13309862
Contributors: Ranaei, V.; Pilevar, Z.; Khaneghah, A.M.; Hosseini, H.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Rheological characteristics and methodology of ice cream: A review

Current Nutrition and Food Science
2020 | Journal article
DOI: 10.2174/1573401315666190904140516
EID:

2-s2.0-85087873156

Part of ISBN:

22123881 15734013
Contributors: Mortazavian, A.M.; Kheynoor, N.; Pilevar, Z.; Sheidaei, Z.; Beikzadeh, S.; Javanmardi, F.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

Advances in Colloid and Interface Science
2020 | Journal article
DOI: 10.1016/j.cis.2020.102164
EID:

2-s2.0-85083583983

Part of ISBN:

00018686
Contributors: Beikzadeh, S.; Khezerlou, A.; Jafari, S.M.; Pilevar, Z.; Mortazavian, A.M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Study on the effect of xylitol and maltitol as alternative sweeteners in sponge cakes

Current Nutrition and Food Science
2020 | Journal article
DOI: 10.2174/1573401315666190206143440
EID:

2-s2.0-85082698109

Part of ISBN:

22123881 15734013
Contributors: Javanmardi, F.; Mousavi, M.-M.; Ghazani, A.T.; Mahmoudpour, M.; Taram, F.; Pilevar, Z.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

Food Engineering Reviews
2020 | Journal article
DOI: 10.1007/s12393-020-09227-y
EID:

2-s2.0-85086268533

Part of ISBN:

18667929 18667910
Contributors: Beikzadeh, S.; Ghorbani, M.; Shahbazi, N.; Izadi, F.; Pilevar, Z.; Mortazavian, A.M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

Foods and Raw Materials
2020 | Journal article
DOI: 10.21603/2308-4057-2020-1-107-114
EID:

2-s2.0-85089022840

Part of ISBN:

23109599 23084057
Contributors: Ramezani, H.; Abhari, K.; Pilevar, Z.; Hosseini, H.; Mohammadi, A.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Microbial and chemical parameters of traditional siahmazgi Cheese produced in Zanjan Province, Iran

Advances in Animal and Veterinary Sciences
2019 | Journal article
DOI: 10.17582/journal.aavs/2019/7.1.38.44
EID:

2-s2.0-85057119034

Part of ISBN:

23078316 23093331
Contributors: Alizadeh, A.M.; Mashayekh, M.; Banikhademi, S.; Mohammadi, M.; Heidary, R.H.; Mousavi, M.-M.; Pilevar, Z.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation

Trends in Food Science and Technology
2019 | Journal article
DOI: 10.1016/j.tifs.2019.07.020
EID:

2-s2.0-85069861100

Part of ISBN:

09242244
Contributors: Pilevar, Z.; Bahrami, A.; Beikzadeh, S.; Hosseini, H.; Jafari, S.M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

A review on inactivation methods of Toxoplasma gondii in foods

Pathogens and Global Health
2018 | Journal article
DOI: 10.1080/20477724.2018.1514137
EID:

2-s2.0-85056324514

Part of ISBN:

20477732 20477724
Contributors: Mirza Alizadeh, A.; Jazaeri, S.; Shemshadi, B.; Hashempour-Baltork, F.; Sarlak, Z.; Pilevar, Z.; Hosseini, H.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

PAHs in toasted bread: Determination using microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography

Analytical Methods
2018 | Journal article
DOI: 10.1039/c8ay00475g
EID:

2-s2.0-85047389377

Part of ISBN:

17599679 17599660
Contributors: Mahmoudpour, M.; Pilevar, Z.; Javanmardi, F.; Taram, F.; Mousavi, M.-M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

Journal of Food Processing and Preservation
2018 | Journal article
DOI: 10.1111/jfpp.13660
EID:

2-s2.0-85050700992

Part of ISBN:

17454549 01458892
Contributors: Akramzadeh, N.; Hosseini, H.; Pilevar, Z.; Karimian Khosroshahi, N.; Khosravi-Darani, K.; Komeyli, R.; Barba, F.J.; Pugliese, A.; Poojary, M.M.; Khaneghah, A.M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

Journal of Food Safety
2018 | Journal article
DOI: 10.1111/jfs.12414
EID:

2-s2.0-85035145196
Contributors: Soleimani, M.; Hosseini, H.; Pilevar, Z.; Mehdizadeh, M.; Carlin, F.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Effects of Starter cultures on the properties of meat products: A review

Annual Research and Review in Biology
2017 | Journal article
DOI: 10.9734/ARRB/2017/36330
EID:

2-s2.0-85031042666
Contributors: Pilevar, Z.; Hosseini, H.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Occurrence of Bacillus cereus in beef burger marketed in Tehran, capital of Iran

Journal of Food Quality and Hazards Control
2017 | Journal article
EID:

2-s2.0-85041780024
Contributors: Soleimani, M.; Hosseini, H.; Neyestani, Z.; Siadati, S.; Pilevar, Z.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

The anti-Staphylococcus aureus effect of combined Echinophora platyloba essential oil and liquid smoke in beef

Food Technology and Biotechnology
2017 | Journal article
DOI: 10.17113/ft b.55.01.17.4633
EID:

2-s2.0-85016268672
Contributors: Pilevar, Z.; Hosseini, H.; Hajimehdipoor, H.; Shahraz, F.; Alizadeh, L.; Mousavi Khaneghah, A.; Mahmoudzadeh, M.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier

Chemical composition, antimicrobial and antioxidant activity of Echinophora platyloba DC

Journal of Pharmacy and Nutrition Sciences
2013 | Journal article
DOI: 10.6000/1927-5951.2013.03.04.10
EID:

2-s2.0-85016261560

Part of ISBN:

19275951 22233806
Contributors: Pilevar, Z.; Hosseini, H.
Source: Self-asserted source
Zahra Pilevar via Scopus - Elsevier
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