مریم عزیز خانی

بیوگرافی :

مدارک علمی :

افتخارات و دستاوردها :

• کسب رتبه اول علمی دوره کارشناسی، در سال 1381.
• کسب رتبه اول علمی دوره دکتری، در سال 1391
• پژوهشگر برتر دانشگاه در سال 1396.
• پژوهشگر برتر استان مازندران در سال 1398

زمینه‌های تدریس :

• کنترل شیمیایی مواد غذایی
• کنترل میکربی مواد غذایی
• عفونت و مسمومیت غذایی
• تکنولوژی تولید مواد غذایی

Journal Papers:

1. M. Azizkhani, P. Zandi, I. Gaeeni, H. Safafar and Z. Akhavan-Attar. 2006. The effect of natural antioxidant mixtures on the oxidative stability of margarine. Iranian Journal of Nutrition Sciences & Food Technology, 1 (2):35-44.
   http://nsft.sbmu.ac.ir/article-1-17-en.html
2. M. Azizkhani and P. Zandi. 2010. Effect of natural antioxidant mixtures on margarine stability. Pakistan Journal of Agricultural Sciences, 47 (2) 140-146. http://www.pakjas.com.pk/papers/26.pdf
3. M. Azizkhani, A. Kamkar and A. S. Mozaffari Nejad. 2011. Effects of tocopherols on oxidative stability of margarine. Journal of the Chemical Society of Pakistan, 33 (1), 134-137. https://jcsp.org.pk/ArticleUpload/979-4221-1-RV.pdf
4. M. Azizkhani and M. Ataee. 2011. Chemical Composition, antioxidant and antibacterial activity of the essential oil and extract from Mentha longifolia L. Hudson from north of Iran. Journal of Agricultural Science and Technology B 1, 11 (8) 586-592.
    http://www.davidpublisher.org/Public/uploads/Contribute/55d59787df0b1.pdf
5. S. Haghighat Kharazi, R. Esmaielzadeh Kenari, Z. Raftani Amiri and M. Azizkhani. 2012. Characterization of Iranian virgin olive oil from the Roodbar region: A Study on Zard, Mari and Phishomi. Journal of the American Oil Chemists' Society, 89 (7):1241-1247. https://link.springer.com/article/10.1007/s11746-012-2021-2
6. M. Azizkhani, A. Akhondzadeh Basti, A. Misaghi and F. Tooryan. 2012. Effects of Zataria multiflora Boiss., Rosmarinus officinalis L. and Mentha longifolia L. essential oils on growth and gene expression of enterotoxins C and E in Staphylococcus aureus ATCC 29213. Journal of Food Safety, 32 (4):508-516. https://doi.org/10.1111/jfs.12014
7. M. Azizkhani, A. Misaghi, A. Akhondzadeh Basti, H. Gandomi Nasrabadi and H. Hosseini. 2012. Effect of Zataria multiflora Boiss. essential oil on growth and enterotoxin E production of Staphylococcus aureus ATCC 29213. Journal of Medicinal Plants, 11 (44): 185–192. https://www.sid.ir/en/journal/ViewPaper.aspx?ID=289714
8. M. Azizkhani and M. Ataee. 2012. Antibacterial and antioxidant effects of the essential oil and extract from Mentha longifolia Hudson from north of Iran. Food Technology Research (Agriculture Science), 22 (1): 22-29.
9. P. Elizaquível, M. Azizkhani, R. Aznar and G. Sánchez. 2013. The effect of essential oils on norovirus surrogates. Food Control, 32 (1) 275-278. https://doi.org/10.1016/j.foodcont.2012.11.031
10. P. Elizaquível , M. Azizkhani, G. Sánchez and R. Aznar. 2013. Evaluation of Zataria multiflora Boiss. essential oil activity against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes by propidium monoazide quantitative PCR in vegetables. Food Control, 34 (2): 770-776.
     https://doi.org/10.1016/j.foodcont.2013.06.036
11. M. Azizkhani, P. Elizaquível, G. Sánchez, M. V. Selma and R. Aznar. 2013. Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline calicivirus and endogenous microbiota in commercial baby-leaf salads. International Journal of Food Microbiology, 166 (2): 249–255.
    https://doi.org/10.1016/j.ijfoodmicro.2013.07.020
12. M. Azizkhani, A. Misaghi, A. Akhondzadeh Basti, H. Gandomi and H. Hosseini. 2013. Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. International Journal of Food Microbiology, 163 (2-3): 159–165. https://doi.org/10.1016/j.ijfoodmicro.2013.02.020
13. M. Azizkhani and F. Tooryan. 2014. Antioxidant and antimicrobial activities of rosemary extract, mint extract and a mixture of tocopherols in beef sausage during storage at 4°C. Journal of Food Safety, 35 (1): 128-136.
     https://doi.org/10.1111/jfs.12166
14. M. Azizkhani and M. Parsaeimehr. 2015. Effects of Cinnamomum zeylanicum and Ocimum basilicum essential oils on the growth of Staphylococcus aureus ATCC 29213 and gene expression of enterotoxins A, C and E. Journal of Essential Oil Research, 27 (6): 506-513. https://doi.org/10.1080/10412905.2015.1065774
15. M. Azizkhani and P. Elizaquivel. 2015. Evaluation of antibacterial effect of Rosmarinus officinalis L. essential oil on three food-borne pathogens in vegetables by propidium monoazide quantitative PCR. Journal of Food Hygiene, 18 (2): 27-40.
    https://www.sid.ir/en/journal/ViewPaper.aspx?id=517693
16. M. Azizkhani and P. Elizaquivel. 2015. The effect of essential oils on foodborne pathogens in leafy vegetables. Journal of Neyshabur University of Medical Sciences, 3 (2):18-31. http://journal.nums.ac.ir/browse.php?a_id=146&sid=1&slc_lang=en
17. M. Azizkhani, R. Aznar and P. Elizaquivel. 2015. Effect of Rosmarinus officinalis L. essential oil on growth and enterotoxin A, C and E production of Staphylocuccus aureus ATCC 29213. Iranian Journal of Medicinal and Aromatic Plants, 31 (5): 801-811. https://www.sid.ir/en/journal/ViewPaper.aspx?ID=508898
18. M. Parsaeimehr, A. Jebelli Javan, M. Azizkhani, K. Keykhosravi, A. Mahdavi and
    M. Khazaei. 2015. Microbiological and chemical evaluation of traditional Semnan province Khikki cheeses. Applied Animal Sciences Research Journal, 15: 57-64.
    https://journals.areeo.ac.ir/article_105921_c5e706ef8c04a4974ac6f8244601d601.pdf
19. M. Azizkhani. 2015. Evaluation of antimicrobial effect of Zataria multiflora Boiss. essential oil on food-borne pathogens in minced beef combining real time PCR and propidium monoazide. Electronic Journal of Food Processing and Preservation, 7 (2): 97-118. https://www.sid.ir/en/journal/ViewPaper.aspx?id=532299
20. M. Azizkhani, F. Tooryan and M. Azizkhani. 2016. Inhibitory potential of Salvia sclarea and Ocimum basilicum against chemical and microbial spoilage in cheese. Journal of Food Safety, 36 (1): 109-119. https://doi.org/10.1111/jfs.12218
21. M. Mahmoudzadeh, H. Hosseini, M. Hedayati, A. Mousavi Khanghah, R. Djalma Chaves and M. Azizkhani. 2016. Establishment of a method for describing stx genes expression of E. coli O157:H7 in ground beef matrix during refrigerated storage. Journal of Food Safety, 36 (2): 220-226. https://doi.org/10.1111/jfs.12234
22. M. Azizkhani and F. Tooryan. 2016. Effect of Cinnamon, Rosemary and Zataria essential oils on food-borne gastroenteritis viruses. Journal of Mazandaran University of Medical Sciences, 26 (141): 8-15. http://jmums.mazums.ac.ir/article-1-8578-en.html
23. M. Azizkhani, F. Tooryan and M. Boreiri. 2016. Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese. Iranian Food Science and Technology Research Journal, 12 (2): 286-295. https://www.sid.ir/en/journal/ViewPaper.aspx?id=546062
24. M. Mahmoudzadeh, H. Hosseini, F. Shahraz, A. Akhondzadeh-Basti, A. Mousavi Khaneghah, M. Azizkhani, A. De Souza Sant’ana, M. Haghshenas and L. Mahmoudzadeh. 2016. Essential oil composition and antioxidant capacity of Carum copticum and its antibacterial effect on Staphylococcus aureus, Enterococcus faecalis and Escherichia coli O157:H7. Journal of Food Processing and Preservation, 41 (3) e12938. https://doi.org/10.1111/jfpp.12938
25. M. Mahmoudzadeh, H. Hosseini, J. Nasrollahzadeh, A. Mousavi Khaneghah, M. Rismanchi, R. Djalma Chaves, F. Shahraz, M. Azizkhani, L. Mahmoudzadeh and A. G. Haslberger. 2016. Antibacterial activity of Carum copticum essential oil against Escherichia coli O157:H7 in meat: stx genes expression. Current Microbiology, 73 (2): 265–272. https://link.springer.com/article/10.1007/s00284-016-1048-2
26. M. Azizkhani and N. Abdi. 2016. Thymus vulgaris L. as a natural antioxidant in cooked fillet of trout (Oncorhynchus mykiss). Journal of Food Quality and Hazards Control, 3 (2): 60-66.
    https://iranjournals.nlai.ir/1375//pdf_366158_266bca66eb78e4c12a8b38eb1fe8a8d1.html
27. M. Azizkhani and F. Tooryan. 2016. Effects of Carum Copticum essential oil on growth and gene expression of enterotoxins A and C in Staphylococcus aureus in Kilka fish (Clupeonella cultriventris caspia) surimi. Journal of Fisheries Science and Technology, 5 (1):141-152. https://www.sid.ir/en/journal/ViewPaper.aspx?ID=509081
28. M. Azizkhani and F. Tooryan. 2016. Antimicrobial activities of probiotic yogurts flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes. Journal of Food Quality and Hazards Control, 3: 79-86.http://oaji.net/articles/2016/1169-1475844979.pdf
29. F. Tooryan and M. Azizkhani. 2017. Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese. Iranian Food Science and Technology Research Journal, 13 (2): 346-362.https://www.sid.ir/en/journal/ViewPaper.aspx?id=544954
30. M. Parsaeimehr, M. Azizkhani and A. Jebelli Javan. 2017. The inhibitory effects of 2 commercial probiotic strains on the growth of Staphylococcus aureus and gene expression of enterotoxin A. International Journal of Enteric Pathogens, 5 (3) 70-75. http://eprints.abzums.ac.ir/1975/1/ijep-5-70.pdf
31. S. Rafei, M. Azizkhani and P. Areaei. 2017. Impact of antioxidative properties of cumin and tarragon essential oils on the quality of full-fat white cheese. Journal of Food Technology and Nutrition, 14 (4) 79-90. https://www.sid.ir/en/journal/ViewPaper.aspx?ID=536865
32. M. Azizkhani and F. Tooryan. 2017. Antioxidant effect of the aerial parts of Basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese. Iranian Food Sciencoe and Technology Research Journal, 13 (2): 346-362.https://www.sid.ir/en/journal/ViewPaper.aspx?id=544954
33. M. Parsaeimehr, A. Jebelli Javan, M. Azizkhani and. 2017.
    The inhibitory effect of Lactobacillus rhamnosus LGG 23527on growth and enterotoxin A gene expression of S. aureus ATCC 29213. Iranian Veterinary Jiurnal, 13 (4): 9-19.
34. H. Shabani, M. Azizkhani and F. Tooryan. 2017. Effects of essential oil and ethanol extract of clove on precooked rainbow trout fillet during storage at -18°C. Journal of Food Hygiene, 7 (1): 29-42.
    http://www.iaujournals.ir/article_532512_c56c8a0fcd21e02f343248f34ee6e122.pdf
35. S. Rafei, M. Azizkhani and P. Areaei. 2017. Impact of antioxidative properties of cumin and tarragon essential oils on the quality of full-fat white cheese. Journal of Food Technology and Nutrition, 14 (4): 79-90.
    https://www.sid.ir/en/Journal/ViewPaper.aspx?ID=536865
36. M. Azizkhani and F. Tooryan. 2017. Chemical and microbial quality of Iranian commercial pasteurized milk samples at their expiration date. Journal of Food Quality and Hazards Control, 4: 53-57. http://oaji.net/articles/2017/1169-1498543171.pdf
37. A. Misaghi, M. Parsaeimehr, A. Akhondzadeh Basti, T. Zahraee Salehi, H. Gandomi and M. Azizkhani. 2017. The inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus paracasei isolated from yoghurt on the growth and enterotoxin A gene expression of S. aureus. Iranian Journal of Veterinary Medicine, 11 (2): 191-200.
    https://ijvm.ut.ac.ir/article_61603_633d3420b823fc3246226ceb66f681ee.pdf
38. M. Azizkhani, A. Akhondzadeh Basti and F. Tooryan. 2017. Comparing inhibitory potential of Eugenia caryophyllus and Origanum compactum against the growth and gene expression of enterotoxins in Staphylococcus aureus ATCC 29213. Iranian Journal of Veterinary Medicine, 11 (4): 299-310.
    https://ijvm.ut.ac.ir/article_63913_df700240b70680aba7a0bd8fc9ba49ab.pdf
39. M. Azizkhani and F. Tooryan. (2018). Methicillin resistant Staphylococcus aureus (MRSA) in pastry cream products sold in Amol (Iran). Iranian Journal of Veterinary Medicine, 12 (2): 167-173.
    https://ijvm.ut.ac.ir/article_66017_0e9245b301bc4e78660db9e854a39bca.pdf
40. M. Azizkhani and F. Tooryan. (2018). Contamination of traditional cheese in Mazandaran province to methicillin-resistant Staphylococcus aureus. Journal of Mazandaran University of Medical Sciences, 28 (163): 47-56. http://jmums.mazums.ac.ir/article-1-10621-en.pdf
41. F. Tooryan, M. Reihani and M. Azizkhani. (2018). Evaluation of oxidative stability of pre-cooked rainbow trout (Oncorhynchus mykiss) fillet treated with Anethum graveolens L. essential oil. Journal of Fisheries Science and Technology, 7 (2):125-133. https://jfst.modares.ac.ir/article-6-15823-en.html
42. Z. Alizadeh Amoli, T. Mehdizadeh, H. Tajik and M. Azizkhani. (2019). Shelf life extension of refrigerated, vacuum packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/or the essential oil of Mentha Aquatica. Chemical Papers, 73: 2541-2550. https://link.springer.com/article/10.1007/s11696-019-00808-8
43. P. Shohreh, M. Azizkhani and F. Tooryan. (2019). Food poisoning bacteria from commercially important fish species collected from markets in Mazandaran province. Journal of Fisheries Science and Technology, 8 (1): 1-6. https://jfst.modares.ac.ir/article-6-23434-en.html
44. M. Azizkhani and F. Tooryan. (2019). Detection of enterotoxin coding genes of Staphylococcus aureus strains isolated from ground meat in retail shops in Mazandaran. Journal of Veterinary Research, 74 (1): 65-72. https://jvr.ut.ac.ir/article_70274_en.html
45. P. Feizi and M. Azizkhani. (2019). Increasing oxidative stability of precooked trout fillet using herbal essential oils. Bulgarian Journal of Veterinary Medicine ONLINE FIRST http://tru.uni-sz.bg/bjvm/M.%20Azizkhani%20OnFirst.pdf
46. F. Tooryan and M. Azizkhani. (2019). Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet. Iranian Food Science and Technology Research Journal, 15 (2): 381-394. https://www.magiran.com/paper/1998028
47. F. Tooryan and M. Azizkhani. (2019). Evaluation of Antioxidant Properties of Carum copticum Fruit Essential Oil (EOs) and its Effect on the Oxidative Stability of Canola Oil. Journal of Iranian Food Science and Technology Research Journal, 84 (2): 187-197.
48. P. Feizi and M. Azizkhani. 2019. Increasing oxidative stability of pre-cooked trout fillet using herbal essential oils. Bulgarian Journal of Veterinary Medicine. DOI: 10.15547/bjvm.2212. http://tru.uni-sz.bg/bjvm/M.%20Azizkhani%20OnFirst.pdf
49. F. Tooryan, M. Azizkhani. (2019). Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant. Iranian Food Science and Technology Research Journal, 15 (1): 13-24.
50. M. Azizkhani, F. Adinehpour. (2020). Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil. Iranian Food Science and Technology Research Journal, 15 (6): 81-85.
51. M. Azizkhani and F. Tooryan. (2020). Applying modern technique of qPCR coupling with propidium monoazide to detect enterotoxigenic Staphylococcus aureus in cream pastry products. Journal of Veterinary Research, 75 (1): 57-64. https://jvr.ut.ac.ir/article_75396_en.html
52. M. Azizkhani and S. Puramin. (2020). Antioxidant potential of Eugenia caryophyllus, Satureja hortensis and Artemisia dracunculus essential oils in grape seed oil. Iranian Journal of Veterinary Medicine, 13 (2): 217-227. https://www.sid.ir/en/Journal/ViewPaper.aspx?ID=696137
53. M. Azizkhani, F.Jafari, P.Haghighi, and M. Dehghan. (2020). Evaluating Contamination Level of Raw and Roasted Nuts Distributed in Commercial Markets in Mazandaran Province, Iran. Iranian Journal of Veterinary Medicine, 14 (2): 167-176. ijvm.2020.268835.1004940
54. M. Azizkhani, F.Tooryan. (2019). Evaluating Contamination Level of Raw and Roasted Nuts Distributed in Commercial Markets in Mazandaran Province, Iran. Iranian Journal of Veterinary Medicine, 90 (16): 377-386.
55. F.Tooryan, M. Azizkhani. (2020). Effect of Orange (Citrus aurantium) Juice Concentrate and Chitosan Coating Enriched With Fenugreek (Trigonella foenum-graecum) Essential Oil on The Quality and Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillet During Storage in a Refrigerator. Journal of Veterinary Research, 75 (2): 173-184.
56. P. Shohreh, M. Azizkhani, S. Mehdizadeh Mood (2020). Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province. Iranian Journal of Food Science and Technology, 103 (17): 47-54.
57. M. Azizkhani, F.Tooryan, P. Shohreh, R. Partovi M.H. Shahavi, (2020). Evaluating the effect of Nanoemulsion of Artemisia dracunculusEssential Oil on Expression of virulence genes inenterohemorrhagic Escherichia coli. Journal of Food Science and Technology, 106 (17): 121-132.
58. S. Porzahmat, M. Azizkhani, M. Torabi, M.Sharifan (2020). TaqMan real-time PCR: a reliable method to detect meat species. Journal of Food and Bioprocess Engineer, 3 (2): 116-120.
59. T. Fallah Aski, F.Tooryan, M. Azizkhani, M.H. Shahavi (2021). Study of the Effect of Cuminum Cyminum Nanoemulsion on the Microbial and Organoleptic Properties of Chicken Fillet at 4 °C. Journal of Veterinary Research, 76 (2): 192-204.
60. F. Jafari, M. Azizkhani, F.Tooryan, M.H. Shahavi, R. Partovi (2021). Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties. Journal of Food Science and Technology, 58 (4): 1341-1348.
61.  F. Deylam, M. Azizkhani, F.Tooryan. (2021). Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen. International Journal of Enteric Pathogens, 8 (2): 44-50.
62. M. Babaei, M.Ahmadi, M. Shiran, M. Azizkhani. (2021). Antioxidant and antimicrobial activity of red onion (Allium cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf‑life extension of beef fillet. Journal of Food Measurement and Characterizatio, https://doi.org/10.1007/s11694-021-00985-9
63. M. Baniasadi, M. Azizkhani, P.E.J. Saris, F.Tooryan. (2021). Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. Journal of Food Science and Technology, https://doi.org/10.1007/s13197-021-05139-9
64. M. Azizkhani, P.E.J. Saris, M. Baniasadi. (2021). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. Journal of Food Measurement and Characterization, 15 (1): 406-415.
65. M. Azizkhani, A. Sodanlo. (2021). Antioxidant activity of Eryngium campestre L., Froriepia subpinnata, and Mentha spicata L. polyphenolic extracts nanocapsulated in chitosan and maltodextrin. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.15120.
66. A.H. Razjoo, M. Azizkhani, R. Esmaeilzadeh Kenari. (2021). The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology. Journal of Food Science and Nutrition, 9: 2280-2289.
67. A.H. Razjoo, M. Azizkhani, R. Esmaeilzadeh Kenari. (2021). Fortification of energy food using Iranian native gums. Iranian Journal of Food Science and Technology, 113 (18): 101-108.
68. A. Sodanlo, M. Azizkhani. (2021). Evaluation of Antioxidant and Antimicrobial Activity of Water‑Soluble Peptides Extracted from Iranian Traditional Kefir. International Journal of Peptide Research and Therapeutics, 27: 1447-1449.
69. R. Atraki, M. Azizkhani. (2021). Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model. Innovative Food Science and Emerging Technologies, 72: 102750.
70. M. Azizkhani, P.E.J. Saris, M. Baniasadi. (2021). An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt. Journal of Food Measurement and Characterization, 15 (1): 406-415.
71. D. Rahim Soroush, S. Solaimanimehr, M. Azizkhani, R. Esmaeilzadeh Kenari, B. Dehghan, G. Mohammadi, E. Sadeghi. (2021). Optimization of microwave‑assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: evaluation of oil quality. Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-021-01087-2.
72. M. Azizkhani, R. Karbakhsh. (2022) Antimicrobial potential of probiotic cell-free and Carum copticum L. seed extracts co-nanoencapsulated in cellulose acetate fibers. Journal of Food Science and Nutrition, DOI: 10.1002/fsn3.2893
73. R. Ebrahim Khasi, M. Azizkhani. (2022). Evaluating the physicochemical properties of barley, oat, and Iranian rice bran treated by microwave. Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-022-01527-7.
74. F. Sheikhsamani, R. Partovi, S. Seifi , M. Azizhkani (2022) Effect of dietary supplementation with Mentha pulegium and Rosmarinus officinalis on carcass characteristics, oxidative stability and quality of Japanese quail breast meat. Nutrition and Food Sciences Research, 9(3):13-20
75. M. Heidari Damani, R. Partovi, M. Shahavi, M. Azizkhani (2022) Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency. Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-022-01294-5.
76. M. Azizkhani, S.Kavosi, R.Partovi (2023) Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration. Journal of Food Science and Nutrition, DOI: 10.1002/fsn3.3432

Books :

1. "مبانی میکروبیولوژی مواد غذایی"،رضا فرهمندفر، مریم عزیزخانی، الهام شکوه صارمی، انتشارات نشرصحرا، 1393.
2. ترجمه کتاب پروبیوتیک ها در مواد غذایی، مهنوش پارسایی مهر، مریم عزیزخانی، انتشارات دانشگاه سمنان،1394
3. ترجمه کتاب کاربرد نانوتکنولوژی در صنایع غذایی، مریم عزیزخانی، انتشارات دانشگاه تخصصی فناوری های نوین آمل،1401

Research Projects :

1. F. Tooryan, M. Azizkhani and H. Shokri. Evaluation of chemical compositions, antibacterial and antifungal activities of Thymus satureioides, Ocimum basilicum and Salvia sclarea essential oils.Duration: June 2013 - June 2014. Funding source: Amol University of Special Modern Technologies. 
2. M. Azizkhani, F. Tooryan and M. Parsaeimehr. Effects of Eugenia caryophyllus and Origanum compactum essential oils on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213. Duration: June 2014 - June 2015. Funding source: Amol University of Special Modern Technologies.
3. H. Hosseini, M. Mahmoodzadeh, F. Shahraz, M. Azizkhani and R. Khaksar. The effect of Carum copticum essential oil on virulence gene (stx1, stx2) expression in Escherichia coli O157:H7 in broth medium and minced beef. Duration: July 2014 - April 2016. Funding source: National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences.
4. F. Tooryan and M. Azizkhani. Comparison of the antioxidant activity of Carum copticum essential oil, aqueous and alcoholic extracts in canola oil. Duration: February 2014 - July 2015. Funding source: Amol University of Special Modern Technologies.
5. M. Azizkhani and F. Tooryan. Effects of Carum Copticum essential oil on gene expression of enterotoxins A and C in Staphylococcus aureus in broth medium and Kilka surimi fish (Clupeonella cultriventris caspia). Duration: June 2015 - Feb 2015. Funding source: Amol University of Special Modern Technologies.
6. F. Tooryan and M. Azizkhani. Antioxidant and antimicrobial effects of Anethum graveolens and Satureja hotensis L. essential oils in cheese as a food model. Duration: July 2015 - June 2016. Funding source: Amol University of Special Modern Technologies.
7. M. Azizkhani and F. Tooryan. Antimicrobial, antioxidant and sensory properties of probiotic yogurt flavored with herbal essential oils. Duration: April 2016 - October 2016. Funding source: Amol University of Special Modern Technologies.
8. M. Azizkhani and F. Tooryan. Detection of Staphylococcus aureus producing enterotoxins A-E in cream pastry products applying PCR coupling with propidium monoazide. Duration: April 2017 - October 2018. Funding source: Amol University of Special Modern Technologies.
9. P. Shohreh and M. Azizkhani. Food poisoning bacteria from some commercially important fish species collected from markets in Mazandaran, Iran. Duration: April 2018 - July 2018. Funding source: Amol University of Special Modern Technologies.
10. M. Azizkhani. Nanoencapsulation of clove essential oil in chitosan nanogel: a study of its physical properties, structural characteristics, antioxidant and antimicrobial effects. Duration: February 2018 - September 2019. Funding source: Amol University of Special Modern Technologies.
11. M. Azizkhani and F. Tooryan. The effect of nanoemulsion of Artemisia dracunculus L. essential oil on virulence gene (stx1, stx2) expression in Escherichia coli O157:H7. Duration: December 2019 – July 2020. Funding source: Amol University of Special Modern Technologies.
12. P. Shohreh and M. Azizkhani. Histamine content in commercially important fish species in Iran. Duration: June 2019 – August 2020. Funding source: Amol University of Special Modern Technologies.