Seid Mahdi Jafari

Educational background

BSc: Food Science and Technology (with honors),

Urmieh University, IRAN, 1993-1996.

MSc: Food Science and Technology (with honors),

Ferdowsi University of Mashad, IRAN, 1996-1998.

Thesis topic: Identifying physiological and fungal diseases of apples after harvesting and developing a computer software

PhD: Food Process Engineering (with honors),

University of Queensland, AUSTRALIA, 2003-2006.

Thesis topic : Optimizing the encapsulation of nanoemulsions via spray drying technique 

Awards and honors

1.   Winner of a scholarship to study abroad in PhD degree from Iranian government (2001).

2.   Winner of a scholarship for finalyear of PhD degree from Australian government (2005).

3.   Distinguished award by the University of Queensland for my PhD thesis (2007).

4.   Publication of a book entitled “Encapsulation of nano-emulsions by spray drying” by Lambert Academic

Publishing, Germany (2009).

5.   Selecting my publishedpapers in Int. J. Food Properties, Food Hydrocolloids, Food Research International, and Drying Technology as the most-cited articles (2013-2015).

6.   Associate editor of the International Nano Letters (2010-2015).

7.   An editorial board member of Asian Journal of Agricultural and Food Sciences (2013-2015), American Journal of Food and Nutrition (2011-2015), International Journal of Renewable Energy Technology Research (2011-2015), Caspian Journal of Applied Sciences Research (2011-2015), Innovare Journal of Food Sciences (2013-2015), International  Journal  of  Food  Processing  Technology (2013-2015),  International  journal  of  Advanced  and Applied Sciences (2013-2015) and Journal of food quality and hazards control (2013-2015).

Research interests

1.  Food physical properties and process engineering,

2.   Micro/Nano-Encapsulation and spray drying of food ingredients,

3.   Production and stability of food Nano/emulsions,

4.   Extraction of nutraceuticals from food materials,

5.   Design and construction of food processing equipment and plants,

6.   Energy and quality auditing in the food industry.

Published papers in international journals

1- Jafari, S.M., He, Y., and Bhandari B. (2006)."Nano-emulsion production by sonication and microfluidization- A comparison." International Journal of Food Properties 9(3): 475-485.

2- Jafari, S.M., He, Y., and Bhandari B. (2007). “Production of sub-micron emulsions by ultrasound and microfluidization techniques” Journal of Food Engineering 82(4): 478-488.

3- Jafari, S.M., He, Y., and Bhandari B. (2007). "Optimization of nano-emulsions production by microfluidization."European Food Research and Technology 225: 733-741.

4- Jafari, S.M., He, Y., and Bhandari B. (2007). “Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques” Food Research International 40(7): 862-873.

5- Jafari, S.M., He, Y., and Bhandari B. (2007). “Encapsulation of nano-particles of d-limonene by spray drying- role of emulsifiers and emulsifying techniques” Drying Technology 25(6): 1069-1079.

6- Jafari, S.M., He, Y., and Bhandari B. (2007). “Role of powder particle size on the encapsulation efficiency of oils during spray drying” Drying Technology 25(6): 1081-1089.

7- Jafari, S.M., Assadpoor, E., He, Y., and Bhandari B. (2008). “Nano-particle encapsulation of fish oil by spray drying” Food Research International 41(2): 172-183.

8- Jafari, S.M., Assadpoor, E., He, Y., and Bhandari B. (2008). “Re-coalescence of emulsion droplets during high-energy emulsification” Food Hydrocolloids 22: 119-1202.

9- Jafari, S.M., Assadpoor, E., He, Y., and Bhandari B. (2008). “Encapsulation efficiency of food flavours and oils during spray drying” Drying Technology 26(7): 816-835.

10- Salimi Hizaji, A., Maghsoudlou, Y. and Jafari, S.M. (2010). “Application of Peleg model to study effect of water temperature and storage time on rehydration kinetics of air dried potato cubes” Latin American Applied Research40(2): 131-136.

11- Daraei Garmakhany, A., Mirzaei, H.O., Maghsoudlou, Y., Kashaninejad, M. and Jafari, S.M. (2010).“Influence of partial drying on oil uptake &quality attributes of french fries” Journal of Agricultural Science and Technology4(1): 41-46.

12- Mortazavi, S.V., Eikani, M.H., Mirzaei, H.O., Jafari, S.M. and Golmohammad, F. (2010). “Extraction of essential oils from BuniumpersicumBoiss.using superheated water” Food and Bioproducts Processing 88(1): 41-46.

13- Mousavizadeh, S.J., Mashayekhi, K., Daraei Garmakhany, A., Ehteshamnia, A., and Jafari, S.M. (2010). “Evaluation of Some Physical Properties of Cucumber (Cucumissativus L.)” Journal of Agricultural Science and Technology4(4): 107-114.

14- SalimiHizaji, A., Maghsoudlou, Y. and  Jafari, S. M. (2011). “Effect of Water Temperature, Variety and Shelf Life on Rehydration Kinetics of Microwave Dried Potato Cubes” Latin American Applied Research41(3): 249-254.

15- Malekjani, N., Jafari, S.M., Mirzaee, H.A., and Rahmati, M.H. (2011). “Design and Application of a Novel Dehumidifying System for a Fluidized Bed Dryer for the Drying of Canola Seeds”. International Journal on Advanced Science, Engineering and Information Technology. 1(1): 46-49.

16- Gharib Zahedi, S.M.T., Ghasemlou, M., Razavi, S., Jafari, S.M., and Faraji, K. (2011). “Moisture-dependent physical properties and biochemical composition of red lentil seeds” International Agrophysics 25(4): 343-347.

17- Rafiee, Z., Jafari, S.M., Alami, M., and Khomeiri, M.(2011). “Microwave-assisted Extraction of phenolic compounds from olive leaves; a comparison with maceration”. The Journal of Animal & Plant Sciences. 21(4): 46-51.

18- Gharib Zahedi, S.M.T., Mousavi, S. M., Jafari, S.M., and Faraji, K. (2011). “Proximate composition, mineral contents, and fatty acids profile of two varieties of lentil seeds cultivated in Iran” Chemistry of Natural Compounds 47(6): 976-978.

19- Raei, M., and Jafari, S. M. (2011). “Influence of different packaging materials and storage conditions on the quality attributes of Pistachio (Pistacia vera L.) cv. Ohadi” Annals Food Science and Technology 12(2): 179-185.

20- Ebrahimi Monfared, K., Rafiee, Z., and Jafari, S.M. (2012). “Phenolic content and antioxidant activity of Falcaria vulgaris extracts”. Annalytical Chemistry Letters. 2(3): 159-170.

21- Rafiee, Z., Jafari, S.M., Alami, M., and Khomeiri, M. (2012). “Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil”. Journal of Agricultural Science and Technology. 14(4): 1497-1509.

22- Jafari, S. M., Beheshti, P., and Assadpoor, E. (2012). “Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum” Journal of Food Engineering 109(1): 1-8.

23- Raei, M., and Jafari, S. M. (2013). “Influence of modified atmospheric conditions and different packaging materials on pistachio (Pistacia vera L.) oil quality” Latin American Applied Research43(1): 43-46.

24- Tajik, S.,Maghsoudlou, Y., Khodaeian, F., Jafari, S.M., Ghasemlou, M. and Aalami, M. (2013). “Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging” Carbohydrate Polymers 97(2): 817-824.

25- Jafari, S. M., Beheshti, P., and Assadpoor, E. (2013). “Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum” International Journal of Biological Macromolecules 61(10): 182-188.

26- Malekjani, N., Jafari, S.M., Rahmati, M.H., Esmaeilzadeh, E., and Mirzaee, H.A. (2013). “Evaluation of thin-layer drying models and artificial neural networks for describing drying kinetics of canola seed in a heat pump assisted fluidized bed dryer” International Journal of Food Engineering 9(4): 375-384.

27- Taghvaei, M., Jafari, S. M., Sadeghi Mahoonak, A.R., Mehregan, A., Rahmanian, N., Hajitabar, J. and Meshkinfar, N. (2014). “The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil” LWT 56(1): 124-130.

28- Rahmanian, N., Jafari, S. M., and Calanagis, E. (2014). “Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater” Journal of AmericalOil Chemists’ Society 91(1): 1-18.

29- Khazaei, K., Jafari, S.M., Ghorbani, M., and Hemmati Kakhki, A. (2014). “Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color” Carbohydrate Polymers 105: 57-62.

30- Gharib Zahedi, S.M.T., Emam Djomeh, Z., Razavi, S.H., and Jafari, S. M. (2014). “Mechanical Behavior of Lentil Seed in Relation to their Physicochemical and Microstructural Characteristics” International Journal of Food Properties 17(3): 545-558.

31- Akhavan, S., Jafari, S. M., Ghorbani, M. and Assadpoor, E. (2014). “Spray Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review” Drying Technology32(5): 509-518.

32- Dehnad, D.,Emamjomee, Z., Mirzaei, H.A., and Jafari, S.M. (2014). “Optimisation of physical and mechanical properties for chitosan-nanocellulose biocomposites” Carbohydrate Polymers 105: 222-228.

33- Taghvaei, M., Jafari, S. M., Nowruzies, S. and Alishah, O. (2014). “Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties” Food Chemistry 160: 90-97.

34- Hashemi Shahraki, M., Jafari, S.M., Mashkour, M. and Esmaeilzadeh, E. (2014). “Optimization of closed-cycle fluidized bed drying of sesame seeds using response surface methodology and genetic algorithms” International Journal of Food Engineering 10(1): 167-182.

35- Dehnad, D.,Mirzaei, H.A., Emamjomee, Z., and Jafari, S.M. (2014). “Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat” Carbohydrate Polymers 109: 148-154.

36- Pourashouri, P.,Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., and Aubourg, S.P. (2014). “Oxidative stability of spray-dried microencapsulated fish oils with different wall materials” Journal of Aquatic Food Product Technology 23(6): 567-578.

37- Daraei Garmakhany, A., Mirzaei, H.O., Maghsoudlou, Y., Kashaninejad, M. and Jafari, S.M. (2014).“Production of low fat french-fries with single and multi-layer hydrocolloid coatings” Journal of Food Science and Technology51(7): 1334-1341.

38- Pourashouri, P.,Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., and Aubourg, S.P. (2014). “Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying” Food and Bioprocess Technology 7(8): 2354-2365.

39- Zarei Yam, B.A., Khomeiri, M., Sadeghi Mahounak, A.R. and Jafari, S.M. (2014). “Hygienic Quality of Camel Milk and Fermented Camel Milk (Chal) in Golestan Province, Iran” Journal of Microbiology Research4(2): 98-103.

40- Zarei Yam, B.A., Khomeiri, M., Sadeghi Mahounak, A.R. and Jafari, S.M. (2014). “Isolation and Identification of Yeasts from LocalTraditional Fermented Camel Milk, Chal” Journal of Microbiology Research4(2): 112-116.

41- Rahaie, S.,Gharib Zahedi, S.M.T., Razavi, S.H., and Jafari, S.M. (2014). “Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy functional bread: a review” Journal of Food Science and Technology 51(11): 2896-2906.

42- Saramnejad, S.F. and Jafari, S.M. (2014). “Application of NIR spectroscopic analysis in detecting mechanical damage of agricultural products” Journal of Middle East Applied Science and Technology 6(10): 305-308.

43- Taghvaei, M., Jafari, S. M., Nowruzies, S. and Alishah, O. (2015). “The influence of cooking process on the microwave-assisted extraction of cottonseed oil” Journal of Food Science and Technology52(2): 1138-1144.

44- Salimi, A.,Maghsoudlou, Y., Jafari, S.M., Kashaninejad, M., Sadeghi, A.R. and Ziaeifar, A.M. (2015). “Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology” Journal of Dispersions Science and Technology 36(2): 274-283.

45- Taghvaei, M., and Jafari, S. M. (2015). “Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives” Journal of Food Science and Technology52(3): 1272-1282.

46- Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., and Mirzaei, H.A. (2015). “Extraction optimization of saffron nutraceuticals through response surface methodology” Food Analytical Methods In Press DOI 10.1007/s12161-014-9995-3.

47- Khanzadi, M., Jafari, S.M., Mirzaei, H.A., Khodaeian, F., Maghsoudlou, Y., and Dehnad, D.,(2015). “Physical and mechanical properties in biodegradable films of whey protein concentrate-pullulan by application of beeswax” Carbohydrate Polymers 118: 24-29.

48- Hoseini, S.A., Jafari, S.M., Mirzaei, H.A., Asghari, A., and Akhavan, S.,(2015). “Application of image processing to assess emulsion stability and emulsification properties of Arabic gum” Carbohydrate Polymers 126: 1-8.

49- Bahmani, A., Jafari, S.M., Shahidi, S.A., and Dehnad, D. (2015). “Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks” Journal of Food Processing and Preservation In Press DOI 10.1111/jfpp.12435.

50- Rahmanian, N., Jafari, S.M., and Wani, T.A. (2015). “Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves” Trends in Food Science and Technology 42(2): 150-172.

51- Mehrad, B.,Shabanpour, B., Jafari, S.M., and Pourashouri, P. (2015). “Characterization of dried fish oil from Menhaden encapsulated by spray drying” AACL Bioflux 8(1): 57-69.

52- Faridi, A., Jafari, S.M., Assadpoor, E., and Mohammadi, A. (2015). “Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate” Journal of Food Engineering 165: 149-155.

53- Jafari, S.M., Khanzadi, M., Mirzaei, H.A., Dehnad, D., Khodaeian, F., and Maghsoudlou, Y., (2015). “Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films” International Journal of Biological Macromolecules 80: 506-511.

54- Raei, M.,Rajabzadeh, G., Zibaei, S., Jafari, S.M., and Sani, A.M. (2015). “Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release” International Journal of Biological Macromolecules 79: 669-673.

55- Rajabi, H.,Ghorbani, M., Jafari, S.M., Sadeghi, A.R., and Rajabzadeh, G. (2015). “Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials” Food Hydrocolloids 51: 327-337.

56- Jafari, S.M., Ghanbari, V., Ganje, M., and Dehnad, D. (2015). “Modeling the Drying Kinetics of Green Bell Pepper in a Heat Pump Assisted Fluidized Bed Dryer” International Journal of Food Engineering Accepted.

57- Mohammadi, A., Jafari, S.M., Faridi, A., and Akhavan, S. (2016). “Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil” Food Chemistry 190: 513-519.

58- Akhavan, S., Jafari, S. M., Ghorbani, M. and Assadpoor, E. (2015). “Microencapsulation of barberry’s anthocyanins; its storage stability and application in jelly formulation” Food ChemistryUnder review.

59- Shahi, T., and Jafari, S. M. (2015). “Chemical and pharmacological activities of main constituents of stigmas and petals of 'red gold'; saffron” Journal of Food Science and Technology Under review.

60- Ganje, M., Jafari, S.M., Hajitabar, M., Dehnad, D., and Ghanbari, V. (2015). “Application of Microencapsulated Olive Leaf Extract in Bulk Tomato Paste and Modeling Its Physicochemical Properties” Food Research International Under review.

61- Afrasiabi, M. and Jafari, S. M. (2015). “The influence of different drying methods on functional properties of food biopolymers” Food Engineering ReviewsUnder review.

62- Khazaei, K., Jafari, S.M., Ghorbani, M., and Hemmati Kakhki, A. (2015). “Extraction optimization of anthocyanins from saffron petals with response surface methodology” Food Chemistry Under review.

63- Ganje, M., Jafari, S.M., Dehnad, D., and Ghanbari, V. (2015). “Comparison of mathematical modeling, Fuzzy Logic and Artificial Neural Networks techniques to predict the drying kinetics of onion” Quality assurance and safety of crops and foods Under review.

64- Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., and Mirzaei, H.A. (2015). “Subcritical water extraction of saffron nutraceuticals by response surface methodology” LWT Under review.

65- Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., and Mirzaei, H.A. (2015). “Optimization of microwave-assisted extraction of saffron nutraceuticals” Industrial Crops and Products Under review.

66- Ghanbari, V., Jafari, S.M., Ganje, M., and Dehnad, D. (2015). “Empirical modeling of A. flavus growth on tomato paste containing encapsulated olive leaf extract and evaluation of its physicochemical properties” Food Biophysics Under review.

67- Ghanbari, V., Jafari, S.M., Ganje, M., and Dehnad, D. (2015). “Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract” Food Control Under review.

68- Hoseinnejad, M., and Jafari, S.M.(2015). “Evaluation of different factors affecting chitosan antimicrobial properties” Carbohydrate Polymers Under review.

69- Ganje, M., Jafari, S.M., Dehnad, D., and Amanjani, M. (2015). “Application of fuzzy logic to predict physicochemical properties of tomato paste through its Total Soluble Solids” Food Annalytical Methods Under review.

70- Garavand, F., Jafari, S.M., Malekjani, N., Khodaeiyan, F., and Ghaderi, M. (2015). “Physical, mechanical, and chemical properties of sunflower seeds as a function of moisture content” Food and Bioproducts Processing Under review.

71- Sadati, E., Jafari, S.M., Toosi, S., Kashaninejad, M., and Malekjani, N. (2015). “Application of Carboxy methyl Cellulose and Carrageenan Coating in Osmotic Dehydration of Golden delicious apple” Drying Technology Under review.

72- Sadati, E., Jafari, S.M., Toosi, S., Kashaninejad, M., and Malekjani, N. (2015). “Evaluation of combined Coating pretreatment and osmotic dehydration on final drying time and rehydration of Golden delicious apple” Journal of Food Science and TechnologyUnder review.

73- Jalili, F., Jafari, S.M., Emamjomee, Z., Kashaninejad, M., and Malekjani, N. (2015). “Optimization of ultrasound assisted extraction of canola oil using response surface methodology” Journal of Food Science and TechnologyUnder review.

74- Jalili, F., Jafari, S.M., Emamjomee, Z., Kashaninejad, M., and Malekjani, N. (2015). “The influence of ultrasonic waves and solvent type on total phenolic content and oxidative stability of extracted canola oil” European Journal of Lipid Science and TechnologyUnder review.

75- Alehoseini, A., Jafari, S.M., Ganje, M., Kashaninejad, M., Malekjani, N., and Alehoseini, E. (2015). “Developing an expert system using fuzzy logic to determine the physical properties of green pea” Food Control Under review.

76- Ganje, M., Jafari, S.M., Assadpour, E., and Malekjani, N. (2015). “Kinetics modeling of color degradation in tomato paste during thermal processing by response surface methodology” Journal of Food Quality Under review.

77- Rafiee, Z., Jafari, S.M., Alami, M., Khomeiri, M., and Calanagis, E. (2015). “Antimicrobial activity of olive leaf extracts produced by microwave assisted extraction and maceration method” Food Research International. Under review.

78- Hashemi Shahraki, M., Mashkour, M. and Jafari, S.M. (2015). “Optimization of closed-cycle fluidized bed drying of sunflower seeds using response surface methodology and genetic algorithms” Industrial Crops and Products Under review.

79- Ganje, M., Jafari, S.M., Dusti, A., Amanjani, M., Dehnad, D., and Ghanbari, V. (2015). “Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing” Food and Bioproducts Processing Under review.

Presented papers in international conferences

1. Taghvaei, M., Ghaderi, S., Ghanbari, V., Jafari, S.M., and Scott Smith, J. 2016. The evaluation of Thymus Daenensis Celak and Echinaophora Platyloba DC. Essential Oil Composition and their Antioxidant Activity in Soybean Oil. International Conference Institute of Food Technologists. USA. 

2. Dehnad, D., Emam-Djomeh, Z., Mirzaei, H.A. and Jafari, S.M., 2015. Investigation on Physical, Mechanical, Thermal and Antimicrobial Properties of Biodegradable Chitosan-Nanocellulose Nanocomposites. 5
th international conference on Ultrafine Grained and Nanostructured Materials. Iran.

3. Saramnejad, S.F. and Jafari, S.M., 2014. Use of geothermal energy as an emerging renewable energy efficient technology in dairy processing. 3 International Conference on Emerging Trends in Energy Conservation. Iran. 

4. Saramnejad, S.F. and Jafari, S.M., 2014. Atmospheric freeze drying using heat pump dryer as an economical alternative to classic vacuum freeze drying. 3 International Conference on Emerging Trends in Energy Conservation. Iran. 

5. Hadavi, R. and Jafari, S.M., 2014. Nano-encapsulation of saffron by Nano-liposomes and evaluation of the influence of concentration of lecithin, oil and saffron on encapsulation efficiency and stability of produced Nano-liposomes. 5th International Congress on Nanoscience & Nanotechnology. Iran. 

6. Mazidi, M., Jafari, S.M., Taheri Geravand, A., and Mirzaei, E. 2013. Modeling the terminal velocity of orange to characterize a suitable sorting process. 1 International e-Conference on Novel Food Processing. Iran. 

7. Akhavan, S., Jafari, S.M., Ghorbani, M., and Assadpour, E. 2013. Microencapsulation of Anthocyanins by Spray Drying; A Review. 1 International eConference on NovelbFood Processing. Iran.

8. Faridi, A., Jafari, S.M., Mirzaei, H.A., and Assadpour, E. 2013. Nano-encapsulation of food hydrophobic ingredients using o/w nanoemulsion. International e-Conference on Novel Food Processing. Iran. 

9. Alehoseini, A., Jafari, S.M., Malekjani, N., Ganje, M. and Alehoseini, E. 2013. Applying fuzzy logic to develop an expert system for determination of the
physical properties of green pea. International EFFoST Annual Meeting. Italy. 

10. Jafari, S.M., Beheshti, P., and Assadpour, E. 2013. Emulsification of d-limonene droplets with a novel hydrocolloid (Angum gum) compared with Arabic
gum. International EFFoST Annual Meeting. Italy. 

11. Rafiei, Z., Jafari, S.M., Khomeiri, M. and Galanakis, M. 2013. Antimicrobial activity of olive leaf extracts produced by microwave assisted extraction and
maceration method. International EFFoST Annual Meeting. Italy. 

12. Jalili, F., Jafari, S.M., Emamjomee, Z., Kashaninejad, M. and Malekjanii, N. 2013. Total phenolic content and oxidative stability of ultrasound-assisted
extracted canola oil. International EFFoST Annual Meeting. Italy. 

13. Sadati, S.E.., Jafari, S.M., Malekjanii, N., Toosi, S., and Kashaninejad, M. 2013. Influence of combined coating pretreatment and osmotic dehydration on final
drying time and rehydration of Golden delicious apple. International EFFoST Annual Meeting. Italy. 

14. Sadati, S.E.., Jafari, S.M., Malekjanii, N., Toosi, S., and Kashaninejad, M. 2013. Coating with Carboxy methyl Cellulose and Carrageenan in Osmotic
Dehydration of Golden delicious apple. International EFFoST Annual Meeting. Italy. 

15. Dehnad, D., Jafari, S.M., Ghanbari, V. and Ganje, M. 2012. Energy saving in microwave drying process of foods. 1st
 Middle East Drying Conference. Iran.
 ٍحفص12  سا27  :سکفلت32426432-017  
 ناگزگ :سردآ– جیسب نادیم- ٌاگشواد سیدزپ- ییاذغ عیاىص ٌدکشواد 
 

16. Dehnad, D., Jafari, S.M., Ghanbari, V. and Ganje, M. 2012. Simultaneous heat and mass transfer during microwave drying of foods. 1
 Middle East Drying
Conference. Iran. 

17. Dehnad, D., and Jafari, S.M. 2012. Modeling of microwave drying method for foods. 1st Middle East Drying Conference. Iran.

18. Dehnad, D., Jafari, S.M.., Ghanbari, V. and Ganje, M. 2012. Optimization of microwave drying for foods. 1 st Middle East Drying Conference. Iran.

19. Dehnad, D., and Jafari, S.M. 2012. Combined microwave drying with other drying methods. 1st. Middle East Drying Conference. Iran.

20. Dehnad, D., and Jafari, S.M. 2012. Some applied new control equipment for microwave drying of foods. 1st. Middle East Drying Conference. Iran.

21. Mahdavi Khazaei, K., Ghorbani, M., Jafari, S.M., and Hemmati Kakhki, A.  2012. Extraction optimization of anthocyanins from saffron flower’s petals by 
conventional solvent extraction with response surface methodology. 4 th International Saffron Symposium. India.

22. Mahdavi Khazaei, K., Jafari, S.M., Ghorbani, M., and Hemmati Kakhki, A.  2012. Effect of microencapsulation and storage time on the stability of 
anthocyanins in spray dried petal’s extract of saffron flower. 4th International Saffron Symposium. India.

23. Mahdavi Khazaei, K., Hemmati Kakhki, A. Ghorbani, M., and Jafari, S.M., 2012. Optimization of microwave-assisted extraction of anthocyanins from petals 
of saffron’s flower. 4th International Saffron Symposium. India.

24. Sarfarazi, M., Rajabzadeh, Q. and Jafari, S.M., 2012. Extraction optimization of saffron nutraceuticals through response surface methodology. 4th International Saffron Symposium. India. 

25. Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., Mirzaei, H.O. and Maskuki, A.M.  2012. Microwave-assisted extraction of saffron nutraceuticals. 4th International Saffron Symposium. India. 

26. Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., Maskuki, A.M. and Mirzaei, H.O.  2012. Subcritical water extraction of saffron nutraceuticals by response surface
methodology. 4th International Saffron Symposium. India.

27. Sarfarazi, M., Jafari, S.M., Rajabzadeh, Q., Mirzaei, H.O. and Maskuki, A.M. 2012. Optimization of ultrasound-assisted extraction of saffron nutraceuticals.  4th International Saffron Symposium. India.

28. Rajabi, H., Ghorbani, M. Jafari, S.M., Rajabzadeh, Q. and Sadeghi Mahoonak, A.R.  2012. Microencapsulation of saffron extract by spray drying using  different wall materials. 4th International Saffron Symposium. India.

29. Rajabi, H., Rajabzadeh, Q., Jafari, S.M., Ghorbani, M., and Sadeghi Mahoonak, A.R.  2012. The influence of high-energy emulsification with Ultra-Turrax on  surface tension and viscosity of saffron emulsions. 4th International Saffron Symposium. India.

30. Taghvaei, M., Jafari, S.M., Nowrouzieh, S., and Alishah, O. 2012. The effect of microwave-assisted extraction on free and total gossypol content and extraction efficiency of cottonseed oil. 1st International Conference on Science, Industry and Trade of Cotton. Iran.

31. Malekjani, N., Jafari, S.M., Mirzaee, HA and Rahmati, MH. 2011. Design and Application of a Novel Dehumidifying System for a Fluidized Bed Dryer for  the Drying of Canola Seeds. International Conference on Advanced Science, Engineering and Information Technology. Malaysia.

32. Beheshti, P., Jafari, S.M, and Saffarpoor, S. 2011. Microencapsulation properties of Angum gum for the emulsification of D-limonene droplets compared with  Arabic gum. International Food Congress; Novel Approaches in Food Industry. Turkey.

33. Jafari, S.M.; Assadpoor, E. 2008.GMP and HACCP for Saffron Processing Plants in Iran. 4th Int. Conference on Food Factory for the Future. Laval, France.

34. Jafari, S.M.; Assadpoor, E. 2008. Encapsulating biopolymers and high energy emulsification techniques. 9th Int. Hydrocolloids Conference. Singapore.

35. Jafari, S.M.; Assadpoor, E. 2008. Microfluidization of emulsions for encapsulation purposes. 9
th13- ٍیارا تلااقم یللملا هیب یملػ یاَ سوارفىک رد ٌذش, International Hydrocolloids Conference. Singapore.

36. Khomeiri, M., Jafari, S.M.; Vosoogh, A.S. 2008. Effect of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink (Doogh). 9 Food Microbiology Conference. Ireland. 

37. Jafari, S.M. 2006.Sub-micron emulsions for nano-particle encapsulation. The semester seminar of School of Land and Food Sciences at University of Queensland. Brisbane, Australia. 

38. Jafari, S.M.; He, Y; Bhandari, B. 2006. Evaluation of microfluidizer to produce submicron emulsions. Australian National Science Graduate Conference on Nanotechnology. Sydney, Australia. 

39. Jafari, SM; He, Y; Bhandari, B. 2005. Optimization of nano-emulsion production by Microfluidization and Ultrasonication; Annual Conference of Asia Pacific Society of Chemical Engineers, Brisbane, Australia. 

40. Jafari, SM; Bhandari, B; He, Y. 2004. Nano-particle encapsulation by spray drying. Annual Conference of Faculty of Natural Resources, Agriculture, and Veterinary Sciencesat University of Queensland. Gatton, Australia. 

41. Jafari, S.M.; Khodaparast, MH. 2001. The evaluation of effects of some factors like natural antioxidants on preservation of soybean oil; AOCS Annual Conference, Minneapolis, USA. 

nan in Osmotic Dehydration of Goldendelicious apple. International EFFoST Annual Meeting. Italy.

Published Books

Published books Edited books in English:

1. Jafari, S.M., 2009. "Encapsulation of nano-emulsions by spray drying ", Lambert Academic Publishing, Germany. ISBN: 978-383-831-94-76.

2. Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.

3. Jafari, S.M. 2015. Chapter 4: "Exudate gums" in the book "Advances in Physicochemical Properties of Polymers and Biopolymers", Edited by Masuelli, M.A., Bentham Science publishers

Edited and translated books in Persian (Farsi):

1. Introduction to Food Science and Technology, ISBN: 964-6344-64-1,

2. Food Factories (Translated), ISBN: 964-92233-0-4,

3. HACCP, A Practical Approach (Translated), ISBN: 978-964-5782-18-2,

4. Food Process Design (Translated), ISBN: 978-964-8926-23-1,

5. Physical Properties of Foods (Translated), ISBN: 978-964-508-42-0,

6. Fundamentals of Food Process Engineering (Translated), ISBN: 978-964-508-42-17,

7. Food Plant Economics (Translated), ISBN: 978-964-8926-35-4,

8. A Comprehensive Guide to the Quality Control of Wheat, Flour and Bread, ISBN:<