Name: Kianoush Khosravi-Darani
Educational Qualification: Ph. D
Designation: Professor
Department: Chemical Engineering-Biotechnology
Tarbiat Modares University/IRAN
Email: k.khosravi@sbmu.ac.ir
Research Interests: Application of Solid State Fermentation System in Food Biotechnology. Organic acid (Citric Acid), Enzyme (lipase and protease), Mycoprotein, Xanthan and Single cell oil production. Dairy Food Biotechnology. Probiotic Dairy Products (Yoghurt and Diluted Yoghurt, Cheese, etc.). Starter Culture Production. Application of Nanotechnology in Food Science: Nano biosensors; Nanocarriers; Nanoencapsulation. Biodegradable polymer production for application in food industry. Downstream of bioprocessing (Cell disruption and Recovery). Application of controlled release delivery in food science.
Biography: Department of Chemical Industries, Amoozeshkade, Vali-E_Asr, Tehran, Iran, 1997- 2001. (For Undergraduate students) Department of biotechnology, Faculty of Engineering, Tarbiat Modares University, Tehran, Iran. 2000 – 2003. (for MSc) 2.1.3. Department of biotechnology, Faculty of Science, University of Tehran, Tehran, Iran. 2002 – 2006. (for MSc) 2.1.4. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran, 2006 to now. (for BSc and MSc) 2.1.5. Department of Food Science and Technology, International Branch, Shahid Beheshti University of Medical Sciences, 2007 to now. (for MSc and PhD).
1. Khosravi-Darani K, Shojaosadati S. A., Solid State Fermentation of Apple Pomace for Production of Ethanol, Modares Journal of Engineering Science, 2002, 10, 55-60. [in Persian]
2. Khosravi-Darani K, Mozafari, M.R. New Generation of Anionic Liposome for Gene Therapy, Tabib-e-Shargh, 2005, 7(1), 71-79. [in Persian]
3. Khosravi-Darani K, Sadeghi-Zadeh, M., Comparison of Non-viral Systems for Gene Delivery Vehicles, Tabib-e-Shargh, 2006, 7 (2), 149-158. [in Persian]
4. Taheri, P., Ehsani, M. R., Khosravi-Darani K, Evaluation of Effective Parameters on acidification and pH Decrease of Probiotic Yoghurt Containing Lactobacillus acidophilus La-5 During Incubation Period. Journal of Food Technology and Nutrition, 2007, 4(1) 37-46. [in Persian]
5. Taheri, P., Ehsani, M. R., Khosravi-Darani K, Razavi, S.H., Effect of Initial Milk Composition, and Fermentation Temperature, Percent and Kind of Inoculum on Microbial Behaviour of Probiotic Yogurt Including Lactobacillus acidophilus La-5. Iranian Journal of Nutrition Sciences and Food Technology, 2007, 3(1), 1-10. [in Persian]
6. P. Roohi, H. Nikoopour, E. Vasheghani-Farahani, K. Khosravi- Darani, Evaluation of Effect of Process Variables on Conjugated Linoleic Acid Production in Probiotic Yogurt by Taguchi Method, Iranian Journal of Nutrition Sciences and Food Technology, 2007, 2 (4), 49-57. [in Persian]
7. Khosravi-Darani K, Aabedi, A.S. Nanotechnology Application in Nutrients and Functional Foods, Nanoworld, 2008, Vol. 4, No. 10, 28-33. [in Persian]
8. Khosravi-Darani K, Hosseini, S.M., Application of Nanoliposomes in Food Technology, Nanoworld, 2008, Vol. 5, No. 12, 28-33. [in Persian]
9. Khosravi-Darani K, Farhadi, Gh. Mohammadifar M, Hadian Z, Ahmadian F., Komeili R., Javadi N., Koohi Kamali P., Kamali, Z, Comparison of bench scale production of xanthan by X. campestris in solid state & submerged fermentation, Iranian Journal of Nutrition Science and Food Technology, 2008, 4 (10): 28-33. [in Persian]
10. P Taheri, MR Ehsani, Razavi, S.H., K Khosravi-Darani, Effects of Lactobacillus acidophilus La-5 on microbiological characteristics, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage, Iranian Journal of Nutrition Sciences and Food Technology, 4, 3, 2009, 15-24.
11. Balaghi, S., Khosravi-Darani K, Role of Nanotechnology in Delivery of Funtional Ingredients in Food, Nanoworld, 2009, Vol. 5, No. 12, 28-33. [in Persian].
12. Khosravi-Darani K, Farhadi, Gh. Mohammadifar M, Hadian Z, Seyed Ahmadian F., Komeili R., Haj-Seyed-Javadi N., Koohi Kamali P., Kamali, Z, Comparison of Bench Scale Production of Xanthan by Xanthomonas campestris in Solid State and Submerged Fermentation, Iranian Journal of Nutrition Sciences and Food Technology, 2009, Vol. 4., No. 1. 49-56. [in Persian]
13. P Taheri, MR Ehsani, K Khosravi-Darani, Effects of Lactobacillus acidophilus La-5 on microbiological characteristics, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage, Iranian Journal of Nutrition Sciences and Food Technology, Volume 4, Number 3 (2009), 15-24. [in Persian]
14. Hosseini S.M, Khosravi-Darani K, Mohammadifar M, Nikoopour H, Hosseini H, Valaii N, Use of Central Composite Design for Mycoprotein Production by Fusarium venenatum on Date Sugar in Surface Culture, Iranian Journal of Nutrition Sciences and Food Technology, Volume 4, Number 4 (2009), 45-52. [in Persian]
15. Samadi, Z, Khosravi-Darani K, Nanotechnology application in food Packaging, Nanoworld 2010, 40-44. [in Persian]
16. K. Khosravi-Darani, R. Khaksar, S. Esmaeili, F. SeyedReihani, a. Zoghi, S. Shahbazizadeh, Antifungal and Anti-bacterial Synergistic Effects of Mixture of Honey and Herbal Extracts, Zahedan Journal of Research, 2011, 13, 7,23-31.
17. Farhadi Sh, Khosravi-Darani K, Mashayekh M, Mortazavian AM, Mohammadi A, Shahraz F, Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with propionibacterium, Iranian Journal of Nutrition Sciences & Food Technology, Vol.7, No. 1, Spring 2012, 41-50. [in Persian]
18. S. Esmaeili, Khosravi-Darani K, R. Pourahmad, L. Nazemi, R. Komeili, Production of Selenium-Enriched Yeast, Iranian Journal of Nutrition Sciences & Food Technology, Vol.7, No. 2, Summer 2012, 27-36. [in Persian]
19. Farhadi Sh., Khosravi-Darani K, Mashayekh, M., Mortazavian, A.M., Mohammadi, A., Shahraz, Study of the microbiological characteristics of fermented dairy probiotic beverage containing propionic acid after fermentation and during cold storage, Journal of Food Science and Technology, 2012, 9(37) 147-155. [in Persian]
20. M Mohammadi, M Jahadi, MR Ehsani, Khosravi-Darani K, Application of liposome nano carrier in cheese production and ripening, Iranian Journal of Nutrition Sciences and Food Technology Volume 7, Number 4 (2-2013) [in Persian]
21. A Nematollahi, M Mashayekh, S Sohrabvandi, Khosravi-Darani K, I Berarnejad Bariki, Application of supercritical CO2 in extraction and refining of vegetable oils, Iranian Journal of Nutrition Sciences and Food Technology, Volume 7, Number 4 (2-2013) [in Persian]
22. M Mohammadi, M Jahadi, Khosravi-Darani K.,. Agaricus Bisporus: Enzymatic browning and its inhibition methods, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 4 (2-2013) [in Persian]
23. E Ahmadi, R Mohammadi, M Rouhi, AM Mortazavian, Khosravi-Darani K, M Shandnush, Viability of two Iranian isolated species of bifidobacteria in Doogh, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
24. M Khanbagy Dogahe, A Towfighi, Khosravi-Darani K, M Dadgar, AM Mortazavian, N Ahmadi, Influence of pomegranate peel on viability of probiotic bacteria in pomegranate juice, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
25. M Dadgar, Khosravi-Darani K, S Sohrabvandi, N Ahmadi, Enrichment of Corn Flakes by Lactobacillus reuterii, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
26. S Sohrabvandi, Sh Malganji, MJ Eivani, Khosravi-Darani K, Viability of Lactobacillus acidophilus and Bifidobacterium lactis in Ma-al-Shaeer during refrigerated storage, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
27. A Khaleghi, K Rezaei, MR Kasaei, Khosravi-Darani K, M Soleymani, Evaluation of antioxidant properties of Berberis crataegina extract on fat oxidation of beef sausages during refrigerated storage, Iranian Journal Of Nutrition Sciences And Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
28. M Moslemi, Khosravi-Darani K, AM Mortazavian, Safety and Biological Aspects of Kefir Production, Iranian Journal of Nutrition Sciences and Food Technology, Volume 7, Number 5 (3-2013) [in Persian]
29. M Soheili, K Rezaei, A Mortazavi, Khosravi-Darani K, M Hashemi, R Komeili, N Ahmadi, Iranian Journal of Nutrition Sciences and Food Technology, Phycocyanin Production by Spirulina platensis, Volume 7, Number 5 (3-2013) [in Persian]
30. M Soleimani, N Vakili, Khosravi-Darani K, Application of Food Solid State Fermentation in Production of Food Ingredients, Iranian Journal of Nutrition Sciences and Food Technology, Volume 7, Number 5 (3-2013). [in Persian]
31. P Moeini, N Jamei, MR Mohammadi, N Shafiezdeh, N Valaii, M Rahbar, Khosravi-Darani K, Study on enfluence of an Iranian probiotic yogurt on content of Streptococcus mutans in saliva, Journal of Research in Dentistry, 2013, 10, 2: 73-82. [in Persian]
32. Dadgar, M., Towfighi, A., Khosravi-Darani K, Addition of oat fiber on viability of bacterium Lactobacillus plantarum in corn flakes, Biological sciences, 2013, 7, 4: 71-77. [in Persian]
33. Esmaeili S, Khosravi-Darani, K., Selenium-Enriched Yeast: As Selenium Source for Nutritional Purpose, Current Nutrition and Food Science, 2013, 10 (4), 51-59.
34. Ahmadi N, Khosravi-Darani K., Zarean shahraki S, Mortazavian AM, Mashayekh M, Komeili R, Azadnia E, Fed-batch fermentation of propionic, acetic and lactic acid production, Iranian Journal of Nutrition Sciences & Food Technology, 2013, Vol. 8, No. 2, 113-120. [in Persian]
35. Alaleh Zoghi, Khosravi-Darani K, Sara Sohrabvandi, Acid Citric Production from Raw wheat straw and sugarcane bagasse.by using A. niger ATCC 9142 on solid state fermentation, Journal of Nutrition Sciences & Food Technology, 2013, Vol. 8, No. 3, 153-161. [in Persian]
36. Sohrabvandi S, Mousavi SM, Razavi SH, Malganji Sh, Khosravi-Darani K., Mortazavian AM, The effect of Saccharomyces strain and fermentation conditions on production of Ma-al-Shaeer, Iranian Journal of Nutrition Sciences & Food Technology, 2013, Vol. 8, No. 3, 179-187. [in Persian]
37. Shahbazizadeh S, Salehi M, Khosravi-Darani, K., Behmadi H, Feasibility study of Spirolina platensis Incorporation to Industrial Koloocheh, Innovations in Food Sciences and Technology, 2013, 5 (3), 39-41. [in Persian]
38. Khosravi-Darani, K., Seyed Reihani, F., Feili, R., Bioproduction of Conjugated Linoleic acid in Yogurt by Probiotics Bacteria; Int J Biotechnol Wellness Ind, 2014, 3: 62-68.
39. Dadgar, M., Khosravi-Darani, K., Tofighi, A., Khanbeigi-Dogahe, A., Effect of Storage in the fortified probiotic corn flakes prepared by L. plantarum and L. reuteri, Nutrition and Food Sciences Research, 2014 1 (1), 9-16.
40. Asadi M, Khosravi-Darani K., Mortazavi SA, Hajseyed Javadi N, Azadnia E, Kiani Harchegani AA, Ahmadi N, Antimicrobial effect of silver nanoparticles produced by chemical reduction on Staphylococcus aureus and Escheirchia coli, Iranian Journal of Nutrition Sciences & Food Technology, 2014, 8 (4), 83-92. [in Persian]
41. Asadi M, Khosravi-Darani K., Hajseyed Javadi N, Esmaeili, S., Azadnia E., Synthesis of Silver Nanoparticles through Chemical Reduction and its Antibacterial Effect, Research & Reviews: Journal of Food and Dairy Technology, 2015, 3(4)18-23.
42. Asadi S.Z., Nikoopour, H. Khosravi-Darani K, Bakhoda,H., Evaluation of arachidonic acid productionby Mortierella alpine in solid-state fermentation using date waste, Food Technology and Nutrition, 2014, 11 (3) 59-65. (Persian)
43. Nikbakht, H.R., fadei, V., Khosravi-Darani K, Comparisonal evaluation of survival of selected probiotics in low fat yogurt from homogenized milk under different temperature and stages, Journal of Innovation Food Technologies, 2014, 1 (4): 3-11
44. Masoud, R., Fadei, V., Khosravi-Darani K, Effect of homogenization pressure on the physicochemical characteristics of Low-fat probiotic yogurt, Journal of Innovation Food Technologies, 2014, 2 (5): 39-48.
45. Ebrahimi Khoosfi, M., Khosravi-Darani, K., Hosseini, H., Arabi, Sh., Komeili, R., Koohi Kamali, P., Production of Zataria multiflora Boiss Essential Oil Nanoliposomes by Response Surface Methodology, Nanoscale, 2014, 1(1): 15-18.
46. Nezami, M.A., Ehsani, M. R., Sani, A. M., Khosravi-Darani K, Optimization of Lactobacillus acidophilus La-5, Feta Cheese Starters and Salt Content in Iranian Ultrafiltered Soft Cheese Formula, Annual Research & Review in Biology, 2014, 4(24): 4091-4103.
47. Zarean Shahraki S, Ahmadi N, Khosravi-Darani K., Mortazavian, S.A. M., Koohi Kamali, P., Lab Scale Production of Fermented Dairy Beverage Containing Vitamin B12 in Fed Batch System, Iranian Journal of Nutrition Sciences & Food Technology, 2015, 10 (2), 77-84. [in Persian]
48. Fadaei V., Eslami-Moshkenani, A., Khosravi-Darani-Darani, K., Mazinani, M., Effect of Arthrospira Spirulina microalgae powder on some physicochemical and
1. organoleptic properties of probiotic yoghurt mint powder, Innovative Food Science and Technology, 2015, 2(6), page 59-70
49. Mazinani S, Fadaie V, Khosravi-Darani K. Viability of Lactobacillus acidophilus in Sinbiotic Ultrafiltration White Cheese Containing Powdered Menthe longifolia L. and Spirulina platensis . Iranian Journal of Nutrition Sciences & Food Technology. 2015; 9 (4) :109-116
50. Makvandi, M. , Fadaei Noghani, V., Khosravi-Darani, K., Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract, Journal of Food Science and Technology, 2016 (54), 105-119.
51. Masoud, R., Fadei, V., Khosravi-Darani K,
2. Effect of homogenization pressure and stages on the survival and sensory characteristics of Low-fat probiotic yogurt, Journal of Food Processing and Preservation, 2014, 6 (1): 37-52.
52. Vafabakhsh, K Khosravi-Darani, SA Mortazavi, K Khajeh, M Jahadi, M Mohammadi, Gh Bahramian, R Komeili-Fonood, Liposomal encapsulation of flavourzyme and its impact on kinetic properties, Journal of Research in Food Sciences, 2015, 25 (3), 427-439.
53. Asadi M, Khosravi-Darani K, Haj-Seyed Javadi N, Esmaeili S and Azadnia E. Synthesis of Silver Nanoparticles through Chemical Reduction and its Antibacterial Effect, Research & Reviews: Journal of Food and Dairy Technology, Volume 3 | Issue 4 | September-October, 2015, 18-24.
54. Beig Mohammadi, Z., Hamidi-Esfahani, Z., Sahari, M.A., Khosravi-Darani, K., Optimization of Phospholipase A1 Immobilization on Plasma Surface Modified Chitosan Nanofibrous Mat, Applied Food Biotechnology, 2016, 3 (1): 25-34.
55. Ghasemnezhad R, Razavilar V , Khosravi Darani K., Producing of chocolate milk containing microencapsulated probiotic bacteria as a functional food for use in time of war, Ebnesina - IRIAF Health Administration, Spring 2016, 18, No. 1, Serial 54: 61-68.
56. Esmaeili S, Vaez E2, Yassini A, Mortazavian A.M, Sohrabvandi S, Ferdosi R, Khosravi-Darani K. The Effect of Inulin on the Qualitative Characteristics of Malt Beverage during Storage at Different Temperatures, Iranian Journal of Nutrition Sciences & Food Technology 120, 11, 1, Spring 2016, 120-131.
57. Reza Mohammadi, Mojtaba Yousefi asli, Seyed Amir Mohammad Mortazavian, Khosravi-Darani, K.. The effects of addition of salt, flavoring and carbon.
3. dioxide on some biochemical, viability and sensory properties of probiotic Doogh during refrigerated storage, Journal of Applied Microbiology, 2015, 2 (2): 27-36
58. Mohamadi Alasti F, V Fadaei Noghani V, Khosravi Darani K., Influence of different concentrations of Spirulina platensis on some physicochemical and sensory properties of probiotic spinach yoghurt, Journal of Research in Food Sciences, 2016, 26 (2), 127-143.
59. Esmaeili1 S, Davoodi H , Khosravi-Darani K., Sohrabvandi S., Ruhollah Ferdowsi, Selenium and Health: Enrichment of Food Categories with Selenium-Enriched Yeast: A review, The Quarterly journal of School of Medicine, Shahid Beheshti University of Medical Sciences, Research in Medicine 2016; Vol.40; No.3; 109-117
60. Khosravi-Darani K., Koller M., Akramzadeh N, Mortazavian SA. Bacterial nanocellulose: biosynthesis and medical application, Biointerface Research in Applied Chemistry, 6, 5, 2016, 1511 – 1516.
61. Khosravi-Darani, K., Sohrabvandi, S. Zoghi A. Intra-cellular biosynthesis of gold nanoparticles by fungus penicillium chrysogenum, Medical Journal of Tabriz University of Medical Sciences and Health Services, 2017, 39 (3): 33-38
62. Ghasemnezhad R, Razavilar V, Khosravi Darani K., Producing of chocolate milk containing microencapsulated probiotic bacteria as a functional food for use in time of war, Ebnesina - IRIAF Health Administration, Vol. 18, No. 1, 2016, 61-67.
ISI Journals:
63. Khosravi-Darani K, Vasheghani-Farahani, E., Shojaosadati, S.A., Application of the Plackett-Burman Design for the Optimization of Poly(β-hydroxybutyrate) Production by Ralstonia eutropha, Iranian Journal of Biotechnology, 2003, 1(3): 155-161.
64. Shahhosseini, Sh., Khosravi-Darani K, Simulation and Model Validation of Batch Poly(β-hydroxybutyrate) Production Process Using Ralstonia eutropha, Iranian Journal of Chemistry and Chemical Engineering, 2003, 22(2): 35-41.
65. Khosravi-Darani K, Vasheghani-Farahani, E., Yamini, Y. Bahramifar, N., Solubility of Poly(β-hydroxybutyrate) in Supercritical Carbon Dioxide, Journal of Chemical Engineering Data, 2003, 48: 860-863.
67. Khosravi-Darani K, Vasheghani-Farahani, E., Shojaosadati, S. A.,Application of the Taguchi Design for Production of Poly(β-hydroxybutyrate) by Ralstonia eutropha, Iranian Journal of Chemistry and Chemical Engineering, 2004, 23(2): 131-136.
68. Khosravi-Darani K, Vasheghani-Farahani, E., Shojaosadati, S.A., Yamini, Y. The Effect of Process Variables on Poly(β-hydroxybutyrate) Recovery by Supercritical Fluid Cell Disruption, Biotechnology Progress, 2004, 20: 1757-1765.
69. Khosravi-Darani K, Vasheghani-Farahani, E., Microorganisms and Systems for Production of Poly(hydroxybutyrate) as an Biodegradable Polymer, Iranian Journal of Chemistry and Chemical Engineering, 2005: 24(1), 1-19.
70. Khosravi-Darani K, Vasheghani-Farahani, E., Application of Supercritical Fluid Extraction in Biotechnology, Critical Reviews on Biotechnology, 2005, 25: 1-12.
71. Khosravi-Darani K, M.R. Mozafari, Supercritical fluids technology in bioprocess industries: A review, J Biochem Tech, 2009, 2(1):144-152.
72. Khosravi-Darani K, Vasheghani-Farahani, E., Kenji Tanaka, Hydrogen Oxidizing Bacteria as Poly(hydroxybutyrate) Producers, Iranian Journal of Biotechnology, 2006, 4(3) 193-196.
73. Falahatpishe, H., Jalali, M., Badami, N Mardani, N., Khosravi-Darani K, Alkaline Protease Production and Purification by a Soil Separated Alkalophilic Bacillus sp. 2-5. Iranian Journal of Biotechnology, 2006, 4(3) 110-113.
74. Mortazavi, S. M. Mohammadabadi, M. R. Khosravi-Darani K, Mozafari, M.R., Preparation of Liposomal Gene Therapy Vectors by a Scalable Method Without Using Volatile Solvents or Detergents. Journal of Biotechnology, 2007, 129, 604-613.
75. Rashidi, L., Towfighi Dariani, J., Khosravi-Darani K, Biodesulfurization: Biochemical and Genetic Engineering Aspects, Dynamic Biochemistry, Process Biotechnology and Molecular Biology, 2007, 1(1): 24-31.
76. Khosravi-Darani K, Pardakhty, A. Honarpishe, H., Malleswara V.S.N., Rao, Mozafari, M. R.,The Role of high resolution imaging in the evaluation of nanosystems for bioactive encapsulation and targeted nanotherapy, Micron, 2007, 38, 804-818.
77. Hadian, Z.; Azizi, M. H., Khosravi-Darani K, Determination of 115 Multiclass Pesticides in Fruits by Gas Chromatography/Mass Spectrometry after High Performace Gel Permeation Clean up, Asian Journal of Chemistry, 2008, Vol. 20, No. 4, 2643-2650.
78. Khosravi Darani, K., Zoghi, A., Alavi, S.A., Fatemi, S. S. A., Application of Plackett Burman Design for Citric Acid Production from Pretreated and Untreated Wheat Straw, Iranian Journal of Chemistry and Chemical Engineering, 2008, Vol. 27, No.1, 91-104.
79. Khosravi-Darani K, Zoghi, A., Comparison of Pretreatment Strategies of Sugarcane Baggase: Experimental Design for Citric Acid Production, Bioresource Technology, 2008, 99, 6986–6993.
80. Khosravi-Darani K, Falahatpishe, H.R. Jalali, M. Alkaline Protease Production on Date Waste by an Alkalophilic Bacillus sp. 2-5 Isolated from Soil, African Journal of Biotechnology, 2008, Vol. 7 (10), 1536-1542.
81. Mozafari, M.R., Khosravi-Darani K, G. Gokce Borazan, J. Cui, A. Pardakhty, and S. Yurdugul, Encapsulation of Food Ingredients Using, Nanoliposome Technology, International Journal of Food Properties, 2008, 11: 833–844.
82. K Khosravi-Darani, Research activities on Supercritical fluid science in food biotechnology, Critical Reviews in Food Science and Nutrition. 2010. 50 (6), 479-488.
83. Zahra B. Mokhtari-Hosseini, Ebrahim Vasheghani-Farahani, Ali Heidarzadeh-Vazifekhoran, S. Abbas Shojaosadati, Ramin Karimzadeh, Kianoush Khosravi Darani, Statistical Media Optimization for Growth and PHB Production from Methanol by a Methylotrophic Bacterium, Bioresource Technology, 2009, Volume 100, Issue 8, Pages 2436-244.
84. Hoseyni, S.M. Khosravi-Darani K, Mohammadifar, M. A., Nikoopour, H., Production of Mycoprotein by Fusarium venenatum Growth on Date Sugar, Asian Journal of Chemistry, 2009, Vol. 21, No. 5, 4017-4022.
85. Z.B. Mokhtari-Hosseini, E. Vasheghani-Farahani, A. Heidarzadeh-Vazifekhoran, S.A. Shojaosadati, R. Karimzadeh, Khosravi Darani, K., Media Selection for
Poly(hydroxybutyrate) Production from Methanol by Methylobacterium extorquens DSMZ 1340, Iranian Journal of Chemistry and Chemical Engineering. 2009, 28 (3), 45-52.
86. Khosravi-Darani K., and M.R. Mozafari, Nanoliposome Potentials in Nanotherapy: a Concise Overview, International Journal of Nanotechnology and Nanoscience, 2010, Vol6: 1: 3-13.
87. Khosravi-Darani K, M. R. Mozafari, L. Rashidi, Calcium Based Nonviral Gene Delivery: An Overview of Methodology and Applications, ACTA Medica Iranica, Acta Medica Iranica, 2010, Vol. 48, No. 3, pp: 133-141.
88. Hoseyni, S.M., Mohammadifar, M.A., Khosravi-Darani K, Production and rheological evaluation of mycoprotein produced from Fusarium venenatum ATCC 20334 by surface culture method, International Research Journal of Biotechnology, 2010, Vol. 1, pp: 13-19.
89. Rashidi L, Khosravi-Darani K, The Applications of Nanotechnology in Food Industry, CRC, Critical Reviews on Food Science and Technology, 2011, 50 (06), pp: 479-488.
90. Hoseyni, S.M. Khosravi-Darani K, Response Surface Methodology for Mycoprotein Production by Fusarium Venenatum ATCC 20334, Journal of Bioprocess and Biotechniques 2011, 1, pp: 1-6.
91. Khosravi-Darani K, Seyed Reyhani, F., NaserNejad, B., Baghi Nejad Farhadi, Gh., Central Composite Design for Bench Scale Production of Xanthan by Xanthomonas campestris from date extract in Submerged Fermentation, African Journal of Biotechnology, 2011. Vol. 10(62), 13520-13527.
92. Kenji Tanaka; Kenta Miyawaki; Akane Yamaguchi; Khosravi-Darani K.,; Hiromi Matsusaki, Cell growth and PHB accumulation from CO2 of a carbon monoxide-tolerant hydrogen-oxidizing bacterium, Ideonella sp. O-1. Applied microbiology and biotechnology, 2011. Vol 92. pp: 1161-1169.
93. Marzieh Soheili and Khosravi-Darani K, The Potential Health Benefits of Algae and Micro Algae in Medicine: A Review on Spirulina platensis, Current Nutrition and Food Science, 2011, 7 (4), 279-285.
94. Ghazaleh B.N. Farhadi, Khosravi-Darani K, and Bahram Nasernejad, Enhancement of Xanthan Production on Date Extract Using Response Surface Methodology, Asian Journal of Chemistry, Vol. 24, No. 9 (2012), pp: 3887-3890.
95. Jahadi, M., Khosravi-Darani K, M.R. Ehsani, M.R. Mozafari, A.A. Saboury, F. Seydahmadian, and Z. Vafabakhsh, Evaluating the Effects of Process Variables on Protease-loaded Nano-liposome Production by Plackett-Burman Design for Utilizing in Cheese Ripening Acceleration, Asian Journal of Chemistry; Vol. 24, No. 9 (2012), 3891-3894.
96. Ghasemi, S., Khosravi-Darani K, Nasrin Haji Seyed Javadi, Somaieh Esmaeili, The Minimum Inhibitory Concentration (MIC) of Zataria multiflora Boiss’. Essential oil on Sallmonella enteritidis, Listeria monocytogenes, Escherichia coli
0157: H7 and Staphylococcus aureus, Asian Journal of Chemistry; Vol. 24 (12), 2012, 5941-5942.
97. Khosravi-Darani K, Sara Ghasemi, Nasrin Haji Seyed Javadi, Mehran Moradi, Abdorasoul Oroomieii, Investigation on Development of Zein Antimicrobial Edible Film and Essential oil of Zataria multiflora Boiss. on some food born pathogens, Asian Journal of Chemistry, Vol. 24 (12), 2012, 5943-5944.
98. Beheshtipour, H., Mortazavian, A.M., Haratian, P., Khosravi Darani, K., Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties, Eur Food Res Technol, 2012, 235 (4) 719 - 728.
99. Esmaeili, S., Khosravi-Darani K., R. Pourahmad and R. Komeili. An Experimental Design for Production of Selenium-Enriched Yeast, World Applied Science Journal, 2012, 19 (1): pp: 31-37.
100. Kelishadi, R., Hadi, B., Iranpour, R., Khosravi-Darani K, Mirmoghtadaee, P., Farajian, S., Poursafa, P., A study on lipid content and fatty acid of breast milk and association with mother’s diet composition, Journal of Research in Medical Sciences, 2012, 17( 9) 6-12.
101. Khosravi-Darani K, Ramin Khaksar, Saeede Smaeili, Fatemeh SeyedReihani, Alaleh Zoghi, Saeede Shahbazizadeh, Anticandida and Anti-Bacterial Synergistic Effect of Mixture of Honey and Herbal Extracts, Zahedan Journal of Research on Medical Science 2012 Sep; 14(5): pp 29-33.
102. R Ferdousi, M Rouhi, R Mohammadi, AM Mortazavian, A Taslimi and Z Sarlak, Khosravi-Darani K, Evaluation of probiotic survivability in yogurt exposed to cold chain interruption, Iranian Journal of Pharmaceutical Research, 2013, 12, 137-142.
103. Zahra Vafabakhsh, Khosravi-Darani K, Khosro Khajeh, Seyed Amir Mohammad Mortazavian, Mahshid Jahadi, Rozita Komeili, Stability and Catalytic Kinetics of Protease Loaded Liposomes, Biochem Eng J, 2013, (72) 11-17.
104. Khosravi-Darani K., & Zahra-Beigom Mokhtari & Tomohito Amai & Kenji Tanak, Microbial production of poly(hydroxybutyrate) from C1 carbon sources, Applied Microbiology and Biotechnology, 2013, 97 (4), 1407-1424.
105. Shahla Farhadi, Khosravi-Darani K, Mortaza Mashayekh, Amir M Mortazavian, Abdorreza, Mohammadi And Farzaneh Shahraz, Production of propionic acid in a fermented dairy beverage, International Journal of Dairy Technology, 2013, Vol. 72, pp: 11-17.
106. Ramin Iranpour, Roya Kelishadi, Sharareh Babaie, Khosravi-Darani K, Sanam Farajian, Comparison of long chain polyunsaturated fatty acid content in human milk in preterm and term, deliveries and its correlation with mothers’ diet, Journal of Research in Medical Sciences, 2013, 18( 9) 1-10.
107. Saeideh Esmaeili, Khosravi-Darani K, Selenium-Enriched Yeast: As Good Selenium Source for Nutritional Purpose, Current Nutrition and Food Reviews, 2013. 10, 51-589.
108. Hosseini, S.M., Shahbazizadeh, S., Khosravi-Darani K, Mozafari, M.R., Spirulina paltensis: Food and Function, Current Nutrition and Food Reviews, 2013, 9, 189-193.
109. Hosseini, S.M., Khosravi-Darani K., Mozafari, M. R., Nutritional and Medical Applications of Spirulina Microalgae, Mini Review in Medicinal Chemistry, 2013, 13, 1231-1237.
110. Beheshtipour, H., Mortazavian, A.M., Mohammadi, R., Sohrabvandi, S., Khosravi-Darani K., Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks, Comprehensive Reviews in Food Science and Food Safety, 2013, 12 (2), 144-154.
111. Asadi, S.Z. Khosravi-Darani K, Nikoopour, H., Bakhoda, H., Evaluation of process variables on the fatty acids profile of single cell oil produced by Mortierella in solid-state fermentation, Critical Reviews in Biotechnology, 35 (1) 2015: 94-102
112. Fadaei, V., Mohamadi-Alasti, F., and Khosravi-Darani K, Influence of Spirulina platensis powder on the starter culture viability in probiotic yoghurt containing spinach during cold storage, European Journal of Experimental Biology, 2013, 3(3):389-393
113. Fadaei V., Eslami-Moshkenani, A., Khosravi-Darani-Darani, K., Effects of powdered spirulina platensis biomass on ph and titratable acidity of probiotic doogh containing powdered mint during cold storage, Int. J. Biol. Biotech., 2013, 10 (4): 631-635.
114. Fadaei V., Mazinani, S., Khosravi-Darani, K., Influence of spirulina platensis powder on viability of lactococcus strains in probiotic uf feta cheese containing mentha longifolia L. Int. J. Biol. Biotech., 2013, 10 (3): 475-478.
115. Hosseini S.M., Hosseini, S.H., Mohammadifar, MA, Mortazavian AM, Mohammadi M, Khosravi-Darani, K., Shojaee-Aliabadi, S., Dehghan,S., Khaksar, R, Incorporation of essential oil in alginate microparticles by multiple emulsion/ionic gelatin process, International journal of Biological Macromolecules, 2013, 62:582-588.
116. Javanmard, A, Rahmati Roudsari, M, Mortazavian, AM, Sohrabvandi, S, and Khosravi-Darani, K., The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh, Iranian Journal of Pharmaceutical Research, 2013, 12(4): 917-924
117. Faraji M, Azadniya E, Khosravi-Darani, K., Extraction and Determination of Folic Acid in Fortified Breads, Iran J Chem Chem Technol, 2013, 32 (3) 1-11.
118. Nezami, M.A., Ehsani, M. R., Mohammadi-Sani, A., Khosravi-Darani, K., Optimization of Lactobacillus acidophilus La-5,Feta Cheese Starters and Salt Content inIranian Ultrafiltered Soft Cheese Formula, Annual Research and Review in Biology, 2014, 4(24): 4091-4103.
119. Hosseini S.M., Hosseini, S.H., Mohammadifar, MA, Mortazavian AM, Mohammadi M, Khosravi-Darani, K., Shojaee-Aliabadi, S., Dehghan,S., Khaksar, R, Preparation and characterization of alginate and alginate-resistantstarch microparticles containing nisin, Carbohydrate Polymers, 2014, 103: 573– 580.
120. Zoghi A, Khosravi-Darani K., Sohrabvandi S, Surface Binding of Toxins and Heavy Metals by Probiotics, Mini-Reviews in Medicinal Chemistry, 2014, 14, 84-98.
121. Khaksar, R,, Hosseini S.M., Hosseini, S.H., Shojaee-Aliabadi, S., Mohammadifar, MA, Mortazavian AM, Mohammadi M, Khosravi-Darani, K., HajiSeyed Javadi, N., Komeily, R., Nisin loaded aliginate-high methoxy-pectin microparticles: preparation and physicochemical characterization, International Journal of Food Science Technology 2014, 1-7
122. Gholami, Z., Khosravi-Darani, K., An Overview of Conjugated Linoleic Acid: Microbial Production and Application, Mini-Reviews in Medicinal Chemistry, 2014, 14, 734-746
123. Khosravi-Darani, K., Biotechnology Application in Food Safety, Current Nutrition & Food Science, 2014, Vol. 10, No. 2 87-88
124. Masoud, R., Fadaei, V., Khosravi-Darani, K., The Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt, Applied Food Biotechnology, 2014, 1(2), 25-29.
125. Masoud, R., Fadaei Noghani, V., and Khosravi-Darani, K., The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt, EJFPP, 2014, Vol. 6 (1): 37-52.
126. Jahadi M., Khosravi-Darani, K., Ehsani, M. R., Mozafari, M. R., Saboury, A. A., Pourhosseini, P.S., The encapsulation of flavourzyme in nanoliposome by heating method, J Food Sci Technol, 2015, 52:2063-2072.
127. Khanbagi Dogahe M, Khosravi-Darani K., Tofighi A., Dadgar, M., Mortazavian, A. M., Effect of Process Variables on Survival of Bacteria in Probiotics Enriched Pomegranate Juice, British Biotechnology Journal, 2015, 5(1): 37-50,
128. Mohammadi, R., Mahmoodzadeh, M., Atefi, M., Khosravi-Darani, K., Mozafari, M., Application of nanolpiosomes in cheese technology, Int J Dairy Technology, 2015, 68 (1): 10-23
129. Shahbazizadeh S., Khosravi-Darani, K., Sohrabvandi, S., Fortification of Iranian Traditional Cookies with Spirulina platensis, Annual Research and Review in Biology 2015, 7(3) 144-154.
130. Asadi, S.Z., Khosravi-Darani, K., Nikoopour, H., Bakhoda, H. Evaluation of the process variables on the fatty acid profile. Critical Reviews in Biotechnology 2015, 35(1), pp. 94-102
131. Jahadi M, Khosravi-Darani, K.,, Ehsani MR, Saboury AA, Zoghi A, Eghbaltalab K, Ferdwosi R., Reza Mozafari MR., Effect of Protease Loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd During the Production of Iranian Brined Cheese, Nutrition and Food Sciences Research, 2(2), 2015, 49-53.
132. Ahmadi N, Khosravi-Darani, K., Zarean-Shahraki S., Mortazavian M., Mashayekh S. M. Fed-Batch Fermentation For Propionic, Acetic And Lactic Acid Production, Oriented Journal of Chemistry, 2015, 31(1): 581-590
133. Esmaeili S., Peivasteh Roudsari, L., Mortazavian A., Khosravi-Darani K., Sohrabvandi, S., Utilization of membrane systems in beer processing, Journal of Paramedical Sciences 2015 6(2) 149-156.
134. Ghasemi, S., Haji Seyed Javadi, N., Moradi, M., Khosravi-Darani, K., Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese, 2015 African Journal of Biotechnology, 14(24), pp. 2014-2021
135. Jahadi M, Khosravi-Darani, K., Ehsani MR, Mozafari, M., Saboury AA, Zoghi A, Mohammadi, M., Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome, 2015. International Journal of Dairy Technology, 2016, 69, (1): 57-62.
136. Khosravi-Darani K., and D. Z. Bucci, Application of Poly(hydroxyalkanoate) In Food Packaging: Improvements by Nanotechnology, Chem. Biochem. Eng. Q., 2015, 29 (2) 275–285.
137. Khanniri E., Bagheripoor-Fallah N., Sohrabvandi S., Mortazavian, A. M. Khosravi-Darani, K., Mohammad R. Application of Liposomes in Some Dairy Products, Critical Reviews in Food Science and Nutrition 2016, 0:1–10.
138. Masoud, R., and Khosravi-Darani, K., Biopeptides in Milk: Opiate and Antithrombotic Effects, Mini-Reviews in Medicinal Chemistry, 2015, 15, 1-6
139. Khaleghi A, M R Kasaai, K Rezaei, Khosravi-Darani K, Effects of Berberi scrataegina extract on quality and shelf-life of cooked beef sausages during refrigerated storage, Journal of Agriculture Science and Technology, 2016, 18: 601-614.
140. Massoud, R., Fadaei- Noghani, V., Khosravi-Darani, K., The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt, Journal of Food Processing and Preservation, 2015 Vol. 6 (1): 37-52
141. Mohammadi A.A., Jazayeri S., Khosravi-Darani K., Solati Z., Mohammadpour N., Asemi Z., Adab Z., Djalali M., Tehrani-Doost M., Hosseini M., & Eghtesadi S. Effects of Probiotics on Biomarkers of Oxidative Stress and Inflammatory Factors in Petrochemical Workers: A Randomized, Double-blind, Placebo-controlled Trial, International Journal of Preventive Medicine, 2015,6:82
142. Mohammadi A.A., Jazayeri S., Khosravi-Darani K., Solati Z., Mohammadpour N., Asemi Z., Adab Z., Djalali M., Tehrani-Doost M., Hosseini M., & Eghtesadi S. (2015) The effects of probiotics on mential health and hypothalamic-pituitary-adrenal axis: A randomized, double -blind, placebo-controlled trial in petrochemical workers. Nut Neurosci, 2017. 19(9), pp. 387-395
143. Khosravi-Darani, K., Taheri, P., Ahmadi, N., Effect of Process Variables on the Probiotic and Starter Culture Growth in Sinbiotic Yogurt Beet, Research & Reviews: Journal of Food and Dairy Technology, 2015, 3(2): 13-25.
144. Ahmadi N, Khosravi-Darani, K., Zarean-Shahraki S., Mortazavian M., Mashayekh S. M. Effect of Prcocess Variables on Fed-Batch production of Propionic Acid, Journal of Food Processing and Preservation, 2016, 41(2): 1285-3.
145. Khosravi-Darani, K., Ebrahimi Khoosfi, M., Hosseini, H., Encapsulation of zataria multiflora boiss. essential oil in liposome: antibacterial activity against E. coli O157:H7 in broth media and minced beef, Journal of food Safety, 2016, 36, Issue 4, 1 November 2016, Pages 515-523.
146. Ghasemnezhad, R., Razavilar, V., Khosravi-Darani, K., Survival of probiotic bacteria microencapsulated with calcium alginate and resistant starch under simulated gastrointestinal conditions and during storage into chocolate milk, and evaluation of sensory propertises of product, International Journal of Biology, Pharmacy and Allied Science, 2016, 5(4): 837-849.
147. Mazinani, S., Fadaei V., Khosravi-Darani, K., Impact of spirulina platensis on physicochemical properties of and viability of Lactobacillus acidophilus of probiotic UF feta cheese, Journal of Food Processing and Preservation, 2016, 40(6), pp. 1318-1324
148. Khosravi-Darani, K., Karamad, D., Solid State cultivation and application of xylanase, 2016, Pakistan Journal of Biotechnology, 13(2), pp. 147-156
149. Jahadi, M. Khosravi-Darani, K., Liposomal encapsulation enzymes: From medical applications to kinetic characteristics, Mini-Reviews in Medicinal Chemistry, Volume 17, Issue 4, 1 March 2017, Pages 366-370
150. Habibi, H. Khosravi-Darani, K. Effective variables on production and structure of xanthan gum and its food applications: A review, Biocatalysis and Agricultural Biotechnology, Volume 10, 1 April 2017, Pages 130-140
151. Massoud, R. Khosravi-Darani, K. Nakhsaz, F. Varga, L. Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with arthrospira platensis (Spirulina), Czech Journal of Food Sciences, Volume 34, Issue 4, 2016, Pages 350-355
152. Shams A. SeyedAli Mortazavi SA, Khosravi-darani, K., Bahmaei M., A Comparison Between Ascorbylpalmitateen Capsulated With Nanoliposomeas a Natural Antioxidant and Conventional Antioxidants (TBHQ and BHA) inthe Oxidative Stability of Sunflower Oil, Biosciences Biotechnology Research Asia, December 2016. Vol. 13(4), 2135-2142
153. Khosravi-Darani K., Karamad D, Nikoopour H, Seyed Reyhani SF. Comparison of conjugated linoleic acid production in Bifidobacterium sp. And Lactobacillus acidophilus probiotic yoghurt, Journal of Chemical and Pharmaceutical Research, 2016, 8(8):45-53.
154. Zoghi A, Khosravi-Darani, K., Sohrabvandi S, Attar H, Alavi SA. Effect of probiotics on patulin removal from synbiotic apple juice, Journal of Science of Food and Agriculture (2017), 97(8), pp. 2601-2609
155. Zoghi A, Khosravi-Darani, K., Sohrabvandi S, Attar H, Alavi SA. Effect of probiotics on patulin removal from synbiotic apple juice, Journal of the Science of Food and Agriculture, 2017, 97(8), 2601-2609
156. Santos RO, Silva MVF, Nascimento KO, Batista ALD, Moraes J, Andrade MM, Andrade LGZS, Khosravi-Darani K. et al, Prebiotic flours in dairy food processing: Technological and sensory implications, Vol 70 International Journal of Dairy Technology, 2017, 70, 1-10.
157. Ahmadi N, Khosravi-Darani, K., Mortazavian AM., An overview of biotechnological production of propionic acid: From Upstream to Downatream, Electronic Journal of Biotechnology, 2017, 28: 67-75.
158. Khosravi-darani, K., Gholami Z., Gouveia, L., Effect of Arthrospira platensis on the Shelf Life, Sensorial and Rheological Properties of strudel, Romanian Biotechnological Letters Vol. 22, No. 1, 2017, 12250-12258.
159. Zoghi A, Khosravi-Darani K., Omri A, Process Variables and Design of Experiments in Liposome and Nanoliposome Research, Mini-Reviews in Medicinal Chemistry, 2018. Volume 18: Nomber 4: 324-344.
160. Santos, RO, Vinicius F Silva M, Nascimento,K O., Batista,ALD., Moraes, J., Andrade, MM., Andrade,LGZS., Khosravi-Darani , K., Freitas, MQ., Raices, RSL., Silva, MC., Barbosa Junior, JL., Barbosa MIMJ., Cruz Ag., Prebiotic flours in dairy food processing: Technological and sensory implications, International Journal of Dairy Technology, 2018 Volume 71, pp. 1-10
161. Delshadian, Z.,Mortazavian, A.M.,Tabarzad, M.,Hosseini, S.M.,Mohammadi, R.,Rouhi, M.,Salami, M. Khosravi-Darani, K., Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides, International Journal of Food Science and Technology, Volume 53, Issue 3, 2018, Pages 784-793
162. Asadi S.Z., Nikoopour, H. Khosravi-Darani K, Bakhoda,H., Evaluation of arachidonic acid productionby Mortierella alpine in solid-state fermentation using date waste, Food Technology and Biotechnology, volume 56 (2) 197-207 (2018).
163. Khosravi-Darani, K., Zahed O., and Aarabi S. Antioxidant activity of zataria multiflora boiss. essential oil encapsulated in nanoliposome in broth media and minced beef, Pak. J. Biotechnol. Volume 15, Number 2, 365-375.
164. Massoud, R., Cruz A., Khosravi-Darani, K., Ochratoxin A: From Safety Aspects to Prevention and Remediation Strategies, Current Nutrition & Food Science, 2018, 14, 11-16.
165. Beig-Mohammadi, Z., Hamidi-Esfahani, Z., Sahari, M.-A., Khosravi-Darani, K., Purification and characterization of extracellular phospholipase A1from Trichoderma atroviride sp. ZB-ZH292, Biocatalysis and Agricultural Biotechnology, 2018, Volume 13, pp. 176-181
166. Massoud, R., Khosravi-Darani, K., Bagheri, SMH., Mortazavian, AM., Sohrabvandi, S., Vitamin B12: From Deficiency to Biotechnological Solution, Current Nutrition & Food Science, 2018, 14, 1-9
167. Hadiani, MR., Khosravi-Darani, K., Rahimifard, N., YounesiH., Biosorption of low concentration levels of Lead (II) and Cadmium (II) from aqueous solution by Saccharomyces cerevisiae: Response surface methodology Biocatalysis and Agricultural Biotechnology 15 (2018) 25–34
168. Khosravi-Darani, K., Zahed O., Sheida Aarabi S, Antioxidant activity of zataria multiflora boiss. essential oil encapsulated in nanoliposome in broth media and minced beef, Pak. J. Biotechnol. 2018, 15 (2) 365-375.
169. Akramzadeh, N., Hosseini, H., Pilevar, Z., Karimian Khosroshahi, N., Khosravi?Darani, K., Komeyli, R., Barba, FJ., Pugliese, A., Manjunatha Poojary, M., Mousavi Khaneghah, A., Physicochemical properties of novel non?meat sausages containing natural colorants and preservatives, International Journal of Food processing and Preservation, 2018. Early view
170. Khosravi-Darani, K., Fatameh Yazdian, Fatemeh Babapour, Ali Reza Amirsadeghi, Poly (hydroxyl butyrate) Production from Natural Gas by a Native Bacterium in a Bubble Column Bioreactor, Journal of Industrial and Engineering Chemistry, 2017, Press
171. Zarean, Vitamin B12 Production in the Fed Batch Fermentation of a Dairy Beverage, Int Food Res Journal, 2015, 000-000
172. Tashan, H., Khosravi Darani, K., Yazdian, F., Omidi, M., Sheikhpour, M., Sadeghizadeh, M., Farahani, M., Omri, A., Antibacterial Properties of Graphene Based Materials: Emphasis on Molecular Mechanisms, Surface Engineering and Size of Sheets, Mini Reviews in Organic Chemistry, 2018, Press
173. Etemadi, N., Yazdian, F., Mohebali, G. Akhavan Sepahy, A., Omidi, M., Khosravi Darani, K., Biodesulfurization process : Emphasis on Engineering Aspects (A Review), Applied and Environmental Biotechnology, 2017, Press
174. Massoud, R., Hadiani, M.R., Khosravi-Darani, K., Bioremediation of Heavy Metals in Food Industry: Application of Saccharomyces cerevisiae, Mini-Reviews in Medicinal Chemistry, 2018, Press.
175. Hadiani M.R., Khosravi-Darani K., Rahimifard N., Younesi H., Assessment of Mercury biosorption by Saccharomyces cerevisiae: Response surface methodology for optimization of low Hg (II) concentrations, Journal of Environmental Chemical Engineering 6 (2018) 4980–4987
176. Khosravi Darani, K., Yazdian, F., review PHB, in press,
177. Zoghi A, Khosravi-Darani, K., Sohrabvandi S, Attar H, Alavi SA. Production of Synbiotic Apple Juice and Evaluation of Viable Count of Lactobacillus plantarum ATCC 8014 during Refrigerated Storage, Iran Journal of Chem Chem Eng, 2019, in press,
178. Tashan H, Khosravi-Darani K., Yazdian F., Omidi M., Sheikhpour M., Farahani M., Omri O, Antibacterial Properties of Graphene Based Nanomaterials: An Emphasis on Molecular Mechanisms, Surface Engineering and Size of Sheets, Mini Review Organic Chemistry, 2019, in press
179. Jahadi,M., Khosravi-Darani, K., Ehsani, M.R. Saboury, A.A., Cruz, A., Comparison of Iranian white brined cheese ripening acceleration with liposome encapsulated and free proteinase.
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