دکتر رضا کاراژیان

صفحه اصلی / اعضای پژوهشکده / دکتر رضا کاراژیان
دکتر رضا کاراژیان

دکتر رضا کاراژیان

آدرس دفتر: مشهد مقدس، میدان آزادی، پردیس دانشگاه، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی

Research Interests

  • Screening and identification of probiotics.
  • Encapsulation of microorganisms and effective compounds
  • Cultivation of useful food starters.
  • Microbiology and quality control of foods.
برای مشاهده رزومه، روی عناوین زیر کلیک نمایید.
Some Relevant Research Projects Conducted as Principal Investigator
  • • Detoxification of Aflatoxin B1 in culture media using Lactic Acid Bacteria.
  • • Comparison of Aflatoxin M1 Detoxification in culture media using encapsulated and non-encapsulated probiotic bacteria.
  • • Investigation of the Effect of Lactobacillus rhamnosus PTCC 1637 and Saccharomyces cerevisiae PTCC 5177 on the Detoxification of Aflatoxin B1 under in vitro Conditions.
  • • Optimization of the Encapsulation Process and Application of Pigments Extracted from Arthrospira (Spirulina) platensis in Food Products.
  • • Establishing Technical Protocols for Stable Phycocyanin Production for Food Applications: A Non-Carbonated Beverage Case Study.
  • • Identification of the Most Suitable Source for Cost-Effective Astaxanthin Production from Yeast and Algal Sources.
Some Relevant Research articles
  • • Hosseini Tabatabaei, F., Elhamirad, A. H., Karazhyan, R., Karazhiyan, H., & Armin, M. (2025). Microencapsulation of Lactobacillus acidophilus La5 at sodium alginate and sodium caseinate matrix and its viability under simulated gastrointestinal conditions. Journal of food science and technology (Iran), 22(159), 144-156.
  • • Hosseini Tabatabaei, F., Elhamirad, A. H., Karazhyan, R., Karazhiyan, H., & Armin, M. (2025). Morphological characteristics and viability of microencapsulated Bifidobacterium bifidum (BB-12) using sodium alginate and sodium caseinate matrix under simulated gastrointestinal conditions. Journal of Food Science and Technology, 1-14.
  • • Karazhiyan, H., Hafezi Fateh, N., Karazhyan, R. 2025. Substitution of Wheat Flour with Pumpkin Peel Flour in the Production of Donuts. Food Technology & Nutrition, 22, 3, 41-56
  • • Alipoor, R., Karazhyan, R., & Karazhiyan, H. (2025). Encapsulation of saffron extract using starch extracted from its corm.
  • • Sadati Khadar, F., Mahdian, E., Ataye Salehi, E., & Karazhian, R. (2024). Investigation of Physicochemical, Antioxidant, and Antimicrobial Properties of Thymol and Resveratrol Encapsulated with Zein-Caseinate Nanoparticle. Iran. J. Chem. Chem. Eng.(IJCCE) Research Article Vol, 43(8).
  • • Aghdaei, S. S. A., Rezaei, R., Rajabpour, M., Karazhian, R., & Yousefi, J. (2023). Study of Satureja and Tarragon extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce.
  • • Moradi, S., Moushekhian, S., Karazhyan, R., & Ebrahimi, A. (2023). Ex vivo evaluation of the efficacy of depotphoresis method in root canal disinfection. Dental Research Journal, 20(1), 76.
  • • Morshedi, A., Karazhian, R., Morshedi, M., Valdes, M. E., & Mohammadi-Moghaddam, T. (2023). Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling. J Food Chem Nanotechnol, 9(4), 150-155.
  • • Morshedi, A., Shakerardekani, A., Karazhian, R., Morshedi, M., & Valdes, M. E. (2023). Mycotoxins’ Contamination in Food and Feeds: A Review. J Food Chem Nanotechnol, 9(3), 141-149.
  • • Naddafi, S. J., MOHAMMADI, S. A., ATAYE, S. E., & KARAZHYAN, R. (2023). Introducing an optimal mixture of Origanum majorana, long pepper, and Areca extracts with the highest level of activity against gene expression of A and B Staphylococcus aureus enterotoxins.
  • • Nazari, Z. , Karazhian, R. , Mehraban sangh atash, M. , Ehtiati. 2023. The modeling and optimization of Fat Replacer Permixformulation by using response surface methodology (RSM). journal of food science and technology Volume 133, 19, 187-196.
  • • Abdollahi, A., Vazifedoost, M., Didar, Z., Karazhyan, R., & Armin, M. (2023). Thermal stability and fat uptake of fried Zucchini (Cucurbita pepo) cuttings coated with apricot gum. Journal of Food Processing and Preservation, 2023(1), 7424614.
  • • Sadati Khadar, F., Mahdian, E., Ataye Salehi, E., & Karazhyan, R. (2022). Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles. Journal of food science and technology (Iran), 19(130), 131-142.
  • • Khadang Nikfarjam, A., Mahdian, E., Ahmadzadeh Ghavidel, R., & Karazhyan, R. (2022). Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities. Journal of food science and technology (Iran), 19(127), 385-394.
  • • Pezhman, I., Karazhyan, R., & Gord-Noshahri, N. (2022). Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate. Journal of food science and technology (Iran), 19(126), 217-225.
  • • Amini, E., Karazhyan, R., & Gord Noshahri, N. (2022). Optimization of probiotic Lukom formulation based on grape juice. Journal of food science and technology (Iran), 19(124), 67-78.
  • • Karazhyan, R., Ameri, R., Gord Noshahri, R., Lavaee, P., Ehtiati, A., Sadeghi, F., & Razavizadeghan, S. H. (2022). Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method. Journal of food science and technology (Iran), 19(126), 153-162.
  • • Karazhyan, R., Ameri, M., Noshahri, N. G., & Ehtiati, A. (2022). Effects of copigmentation on the stability of phycocyanin pigments extracted from Spirulina platensis using spray dryer. Applied Food Biotechnology, 9(3), 227-237.
  • • Abdollahi, A., Vazifedoost, M., Didar, Z., Karazhian, R., & Armin, M. (2022). The effect of apricot-based edible coating on physicochemical and reduce fat uptake of zucchini cuttings during frying. Food Technology & Nutrition, 1, 19, 75-91
  • • Karazhian, R., Ameri, M., Gord Noshahri, N., & Ehtiati, A. (2021). Evaluation of the effect of different copigmnting compounds on the pH stability of phycocyanin pigment. Research and Innovation in Food Science and Technology, 10(3), 299-310.
  • • Naddafi, S. J., Sani, A. M., Salehi, E. A., & Karazhyan, R. (2021). Anti-enterotoxic activity of Areca, Origanum majorana, and Long pepper on Staphylococcal enterotoxins: A mixture study. Journal of BioScience and Biotechnology, 10(1), 9-15.
  • • Akhlaghi-Ardekani, N., Mohebbi-Kalhori, D., & Karazhyan, R. (2021). Improving Antibacterial and Anti-biofilmic properties of urological catheters with Eucalyptus, Rosemary, Green tea and Ziziphora extracts by impregnation method.
  • • Ehtiati, A., Atash, M. M. S., Karazhyan, R., Nazari, Z., & Sadeghi, F. (2021). Evaluation of ethyl cellulose oleogel functionality as shortening substitute in the formulation of cake with low saturated fatty acid content.
  • • Karazhyan, R., Ameri, M., Gord-Noshahri, N., Ehtiati, A. (2021). Evaluation of the Effect of Different Copigmenting Compounds on the pH Stability of Phycocyanin Pigment. Quarterly journal of research and innovation in food science and technology. 10, 3, 299-310
  • • Karazhyan, R., Ehtiati, A., Nazari, Z., & Mehraban Sangh Atash, M. (2021). Optimizing the formulation of functional cake with date syrup and inulin. Journal of food science and technology (Iran), 18(111), 147-157.
  • • Akhlaghi-Ardekani, N., Mohebbi-Kalhori, D., Samimi, A., & Karazhyan, R. (2020). Improving the Antibacterial and Biofilm properties of Urinary Catheters by Using Green Tea and Ziziphora Extracts. Sadra Medical Journal, 8(4), 381-396.
  • • Nikfarjam, A. K., Mahdian, E., Ghavidel, R. A., & Karazhyan, R. (2021). Probiotic potential of Lactobacillus strains isolated from Iranian traditional pickled garlic and using them in fermented olive. Journal of BioScience and Biotechnology, 10(1), 41-51.
  • • Ameri, M., Valiollahi, Z., Seyedabadi, M., Kharazhyan, R., Gord Noshari, N., & Lavaee, P. (2021). Extraction and Determination of Astaxanthin Pigment from Haematococcus pluvialis Microalgae. Plant, Algae, and Environment, 5(2), 761-774.
  • • Cheraghian, H., Mehraban Sangatash, M., Karazhyan, R., & Nazari, Z. (2020). Optimization of non-dairy dessert formulations based on pumpkin by Mixture Design. Journal of food science and technology (Iran), 16(97), 1-12.
  • • Karazhyan, R., Ameri, M., Gord-Noshahri, N., Ehtiati. Evaluation of the Effect of Different Copigmenting Compounds on the pH Stability of Phycocyanin Pigment. Quarterly journal of research and innovation in food science and technology, 10, 3, 299-310.
  • • Najafi, M. B. H., Fatemizadeh, S. S., Boroojerdi, S. R., Hosseini, F., & Karazhyan, R. (2018). In vitro evaluation of antimold activity of annatto natural dye and its effects on microbial, physicochemical, and sensory properties of bread. Journal of food protection, 81(10), 1598-1605.
  • • Forghani, M., Afshari, E., Parisay, I., & Garajian, R. (2017). Effect of a passive sonic irrigation system on elimination of Enterococcus faecalis from root canal systems of primary teeth, using different concentrations of sodium hypochlorite: An in vitro evaluation. Journal of Dental Research, Dental Clinics, Dental Prospects, 11(3), 177.
  • • Karazhyan, R., Sheyda, I. S., Atash, M. M. S., Tajjali, F. F., Mojtahedi, M., & Sadegh, M. (2017). Effect of Lactobacillus rhamnosus (PTCC 1637) on ruminal detoxification of aflatoxin B1. Journal of Veterinary Research. 72, 3, 305-311
  • • Rahnama Vosough, P., Mohamadi Sani, A., Mehraban, M., & Karazhyan, R. (2014). In vitro effect of Lactobacillus rhamnosus GG on reduction of aflatoxin B1. Nutrition & food science, 44(1), 32-40.
  • • Mahdian, E., Mehraban Sangeatash, M., Karazhian, R., & Vaghei, T. (2014). Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12. Research and Innovation in Food Science and Technology, 3(2), 115-128.
  • • Reza Karazhyan Parya Rahnama Vosough , Ali Mohamadi Sani , Masoumeh Mehraban. (2014). In vitro effect of Lactobacillus rhamnosus GG on reduction of aflatoxin B1. Nutrition & Food Science. 44, 1, 32-40
  • • Vosough, P. R., Sani, A. M., Sangatash, M. M., & Karazhyan, R. (2013). Assessing the ability of Lactobacillus rhamnosus GG to bind aflatoxin B. Nutrition & Food Science 44 (1), 32-40
  • • Mahdian, E., & Karazhian, R. (2013). Effects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream. Journal of Agricultural Science and Technology, 15(6), 1163-1174.