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Dr.Sayed Amir Hossein Goli

Professor of Food Science and Technology

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Office : Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology (IUT) Isfahan, Iran Email : amirgoli@iut.ac.ir Phone : +983133913357 Fax : +983133912254 Web Site : Sayed Amir Hossein Goli Research Fields : Edible oil Technology

Beverage Technology

Essential Oils and Antioxidants

Food Emulsions

Teaching

Last News

The third grand conference of food science and technology

Recent Publications

Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber

Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion

Cinnamaldehyde encapsulation within new natural wax-based nanoparticles; formation, optimization and characterization

Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability

Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability

Application of natural fining agents to clarify fruit juices

Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions

Application of cold plasma pretreatment to improve the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia root

Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation

Cinnamaldehyde encapsulation within new natural wax-based nanoparticles; formation, optimization and characterization

Effect of biopolymers concentration and drying methods on physicochemical properties of emulsion-templated oleogel

Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems

Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace-In persian

Effect of biopolymers concentration and drying methods on physicochemical properties of emulsion-templated oleogel

Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability

Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties

Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions

Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers

Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage

Formulation and characterization of novel nanostructured lipid carriers made from beeswax, propolis wax and pomegranate seed oil

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Improving Storage Stability of Pistachio Oil Packaged in Different Containers by Using Rosemary (Rosmarinus officinalis L.) and Peppermint (Mentha piperita) Essential Oils

Fabrication and characterization of electrospun nanofibers using flaxseed (Linum usitatissimum) mucilage

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

Evaluation of antioxidant activity, total phenolics, total flavonoids and LC–MS/MS characterisation of phenolic constituents in Stachys lavandulifolia

Preparation and characterization of bioactive oils nanoemulsions: Effect of oil unsaturation degree, emulsifier type and concentration

A Novel Propolis Wax-Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Optimization of ultrasound-assisted extraction for the maximum quantity and quality of phenolics from Stachys lavandulifolia

Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan

Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture

Antioxidant activity and chemical composition of the methanolic extract and related fractions of Dracocephalum kotschyi leaves using liquid chromatography–tandem mass spectrometry

Antioxidant activity of clove (Eugenia caryophyllata Thunb), oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems

Fabrication and characterization of electrospun gelatin nanofibers crosslinked with oxidized phenolic compounds

Thin-layer drying of tea leaves: Mass transfer modeling using semi-empirical and intelligent models

Liver alteration and hematological and serum biochemical responses of common carp, Cyprinus carpio Linnaeus, 1758, following long-term feeding of pistachio (Pistacia vera) green hull extract as a source of natural phenol

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp, Cyprinus carpio

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with Acacia and xanthan gums

Effect of roasted sesame oil on qualitative properties of frying oil during deep-fat frying

The reuse of waste cooking oil and spent bleaching earth to produce biodiesel

The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein-based films

The changes in proximate composition, antioxidant activity and fatty acid profile of germinating safflower (Carthamus tinctorius) seed

A New Antioxidant Active Film Based on HDPE and Peppermint Essential Oil for Packaging Soybean Oil

Characterization and classification of several monofloral iranian honeys based on physicochemical properties and antioxidant activity

Changes in nutritional value and application of thyme essential oil on microbial and organoleptic markers of persian clover sprouts

Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice

Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

Antioxidant activity and physical properties of hydroxypropylmethylcellulose films enriched with essential oils

Evaluation of seven drying methods in respect to total flavonoid, phenolic and vitamin C content, chlorophyll, antioxidant activity and color of dried green tea

Polysel: An environmental-friendly CI engine fuel

Effect of Drought Stress on Total Phenolic, Lipid Peroxidation, and Antioxidant Activity of Achillea Species

Improving exergetic and sustainability parameters of a DI diesel engine using polymer waste dissolved in biodiesel as a novel diesel additive

Comparison of total phenolic content and antioxidant activity in different salvia species using three model systems.

Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages

Oil cotent and fatty acids composition in Brassica species

Deep-fat frying performance of palm olein enriched with conjugated linoleic acid (CLA)

Production and characterization of low-calorie orange nectar containing stevioside

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp, cyprinus carpio

Integration of lactobacillus plantarum A7 with thyme and cumin essential oil as a potential biocontrol tool for gray mold rot on strawberry fruit

Optimization of lipase-catalyzed fractionation of two conjugated linoleic acid (CLA) isomers

Novel oilseed of dracocephalum kotschi with high n-3 to n-6 polyunsaturated fatty acid ratio

Properties of a new protein film from bitter vetch (vicia ervilia) and effect of CaCl2 on its hydrophobicity

Comparison of total phenolic content and anti-oxidant activity of Achillea nobilis, A.filipendulina and A.millefolium

Introduction of Achillea kellalensis as a new source of natural antioxidant

response surface-optimized synthesis of cis-9,trans-11-octadecadienoic acid through dehydration of castor oil

Production Technology of Soft and Hot Drinks

The effect of drought stress on total phenolic, prolin content and antioxidant activity of achillea millefolium L.

total phenolic content and antioxidant activity of three Iranian endemic Achillea species

Evaluation of six drying treatments with respect to essential oil yield composition and color characteristics of thymys daenesis subsp. daenesis celak leaves

Effect of drought stress on some physiological properties and antioxidant activity of Achillea tenuifolia Lam

Optimization of low-calorie sourcherry nectar production using natural sweetener stevioside

Essential oil and total phenolic compounds variation in Achillea pachycephala collected from different regions of Iran

Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid

Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal

The chemical composition of the seeds of iranian pumpkin cultivars and physicochemical characteristics of the oil extract

Production of diacylglycerol-enriched safflower oil using lipase-catalyzed glycerolysis: optimization by response surface methodology

Optimization of low-calorie quince jam production with stevioside sweetener

Usage of mint essential oil as natural antioxidant in active packaging for soybean oil

Evaluation of the possibility in usin saffron petals as a source of natural antioxidants

Recovery and evaluation of residual oil in spent bleaching earth during soybean oil refining

Production of a diacylglycerol-enriched safflower oil using lipase-catalyzed glycerolysis: optimization by response surface methodology

Optimization of chemical synthesis of cis-9,trans-11-octadecadienoic acid through KOH-catalyzed dehydration of castor oil by response surface method (RSM)

Qualitative evaluation of frying oil enriched by conjugated linoleic acid (CLA)

Low-calorie jam production by using stevia sweetener

Assessment of flower essential oil variation in Achillea nobilis and A. pachycephala collected from different regions of Iran

Effect of humic acid on yield and oil characteristics of Silybum marianum and Cucurbita pepo convar. Pepo var. Styriaca seeds

Temperature effect on kinetic of reducing sugars removal from potato during blanching

Evaluation of new methods in deodorization of crude fish oil

Assessment of essential oil composition and seed oil characteristics of achillea tenuifolia Lam. in Iran

The production of an experimental table margarine enriched with conjugated linoleic acid (CLA): physical properties

Conjugated linoleic acid (CLA) production and lipase-catalyzed interesterification of purified CLA with canola oil

Essential oil variation among and within six Achillea species transferred from different ecological regions in Iran to the field conditions

Conjugated linoleic acid (CLA) production and lipase-catalyzed interesterification of purified CLA with canola oil

Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production

Physicochemical characteristics and fatty acid profile of yarrow (Achillea tenuifolia) seed oil

Physical and chemical characteristics of Silybum marianum seed oil

Edible Oil Processing, In Persian

Preparation and characterization of proteinous film from lentil (Lens culinaris)

Antioxidant activity and total phenolic compounds of pistachio (pistachia vera) hull extracts