Fatemeh Azarikia

Fatemeh Azarikia

Academic Rank : Assistant Professor
Campus of Agriculture and Natural Resources / Aburaihan Campus / Department of Food Technology / Campus of Agriculture and Natural Resources / Aburaihan Campus
Contact Number : 02136040910
Scopus
  • 830 Citations
  • 13 h-Index
as of : 2025-06-01
Google Scholar
  • 1056 Citations
  • 14 h-Index
as of : 2025-05-25

Scholarly Works
20162025

  • 830Citations
  • 13 h-Index
  • 24 Article
  • 21 Conference
2025

1. Utilization of gelatin–tragacanthin complexes for fabrication of oleogels using foam-template method: A study on the effect of CaCl2 addition

Azarikia Fatemeh, Badameh Reihaneh (2025)., Current Research in Food Science, 10((2025) 101066).
2024

1. Tannin removal of Persian gum using microwave, infrared and ultraviolet radiations

Rohani Nikta, Azarikia Fatemeh, Mogaddam Saeid, Abdanan Mehdizadeh Saman (2024)., The 30th national and the 5th international iranian food sciences and technology congress, 16-17 October, Tehran, Iran.

2. Utilization of H2O2 and Ozone for tannin removal of Persian gum

Goudarzi Sarvenaz, Azarikia Fatemeh, Sadeghi Reza (2024)., The 30th national and the 5th international iranian food sciences and technology congress, 16-17 October, Tehran, Iran.

3. Different encapsulation methods of bioactive components of saffron

Famili Niyayesh, Azarikia Fatemeh (2024)., The 30th national congress and the 5th international congress of food sciences and technology of Iran, 16-17 October, Tehran, Iran.

4. Effect of the membrane processing on tannin removal from soluble fraction of Persian gum

Akbarzadeh Anahita, Efamily Hossein, Azarikia Fatemeh (2024)., INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 0(0).

5. Tannin removal from Persian gum and investigation of physicochemical properties: Comparing different methods

Ghasemi Pardis, Azarikia Fatemeh (2024)., Applied Food Research, 4(2), 100516.

6. The effect of using different rations of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese

Tondhoush Arash, Soltani Mostafa, Azarikia Fatemeh, Homayonirad Aziz, Karami Mostafa (2024)., IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 21(152).

7. Utilization of some electromagnetic waves for removal of tannin from Persian gum

Rohani Nikta, Azarikia Fatemeh, Mogaddam Saeid (2024)., The 2nd International Congress of Food Technology and Hygiene, 22-23 February, Ahvaz, Iran.
2023

1. Image processing and mechanical design for an automated Persian gum-sorting machine

Hosseinpour Faezeh, Dehghani Mohammad, Azarikia Fatemeh (2023)., 2023 11th RSI International Conference on Robotics and Mechatronics (ICRoM), 19-21 December, Tehran, Iran.

2. Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

Tondhoush Arash, Soltani Mostafa, Azarikia Fatemeh, Homayouni-Rad Aziz, Karami Mostafa (2023)., Food Science & Nutrition, 12(1), 328-339.

3. Application of different thermal and non-thermal methods for removal of tannin from Persian gum

Ghasemi Pardis, Azarikia Fatemeh (2023)., IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 20(136), 117-135.

4. Optimization of chocolate ink for 3D printing

Hosseini Sahar, Dehghani Mohammad, Azarikia Fatemeh, Zarafshan Payam (2023)., 4th International and 29th National Iranian Food Science and Technology Congress, 2-3 May, Tehran, Iran.

5. Removal of tannin from Persian gum using thermal methods: boiling, autoclaving, roasting and microwave

Ghasemi Pardis, Azarikia Fatemeh (2023)., the 4th International and 29th Iranian Congress on Food Science and Technology congress, 2-3 May, Tehran, Iran.

6. A review on powder caking and anti-caking agents

Rohani Nikta, Azarikia Fatemeh (2023)., the 4th International and 29th Iranian Congress on Food Science and Technology congress, 2-3 May, Tehran, Iran.

7. An overview of staling of bakery products and anti-staling agents

Goudarzi Sarvenaz, Azarikia Fatemeh (2023)., The 4th International and 29th Iranian Congress on Food Science and Technology congress, 2-3 May, Tehran, Iran.

8. Grading of Persian gum (zedo) using image processing

Hosseinpour Faezeh, Dehghani Mohammad, Azarikia Fatemeh (2023)., 4th International and 29th National Iranian Food Science and Technology Congress, 2-3 May, Tehran, Iran.

9. Solubilization of concentrated protein dispersion: Effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP)

Yousefi Negin, Abbasi Soleiman, Azarikia Fatemeh, Azizi Mohammad Hossein (2023)., Food Chemistry, 400(400), 133980.
2022

1. A 3D Printer Design and Fabrication for Chocolate

Hosseini Sahar, Dehghani Mohammad, Zarafshan Payam, Azarikia Fatemeh (2022)., 2022 10th RSI International Conference on Robotics and Mechatronics (ICRoM), 15-18 November.

2. Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties

Azarikia Fatemeh, Abdanan Mehdizadeh Saman (2022)., Research and innovation in food technology, 3(3).

3. Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink

Selahvarzi Afshin, Ramezan Yousef, Sanjabi Mohammad Reza, Namdar Bahareh, Akbarmivehie Marjan, Efamily Hossein, Azarikia Fatemeh (2022)., Food Bioscience, 49(1).
2021

1. Investigation of antimicrobial activity of orange and pomegranate peels extracts and their use as a natural preservative in a functional beverage

Selahvarzi Afshin, Ramezan Yousef, Sanjabi Mohammad Reza, Efamily Hossein, Azarikia Fatemeh, Abedinia Ahmadreza (2021)., Journal of Food Measurement and Characterization, 15(6), 5683-5694.

2. stimation of the Best Classification Algorithm and Fraud Detection of Olive Oil by Olfaction Machine

Zarezadeh Mohammad Reza, Aboonajmi Mohammad, Ghasemi varnamkhasti Mahdi, Azarikia Fatemeh (2021)., Journal of Agricultural Machinery, 11(2).

3. Evaluation of physicochemical, functional, and antimicrobial properties of a functional energy drink produced from agricultural wastes of melon seed powder and tea stalk caffeine

Selahvarzi Afshin, Sanjabi Mohammad Reza, Ramezan Yousef, Efamily Hossein, Azarikia Fatemeh, Abedinia Ahmadreza (2021)., JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1(1).

4. High-Pressure Carbon Dioxide Use to Control Dried Apricot Pests, Tribolium castaneum and Rhyzopertha dominica, and Assessing the Qualitative Traits of Dried Pieces of Treated Apricot

Sadeghi Reza, Heidari Fereshteh, Ebadollahi Asgar, Azarikia Fatemeh, Jamshidnia Arsalan, Palla Franco (2021)., FOODS, 10(6), 1190.

5. Olive Oil Classification and Fraud Detection Using E-Nose and Ultrasonic System

Zarezadeh Mohammad Reza, Aboonajmi Mohammad, Ghasemi varnamkhasti Mahdi, Azarikia Fatemeh (2021)., Food Analytical Methods, 1(1).