Roya Aghagholizadeh

I am PhD graduated in food science and technology

Living in : Iran

Gender : FemaleRace : Another race category

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Academic Profile

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Contact Information

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Educations

Food Science And TechnologyPhDIsfahan University of Technology2017-09-11 Iran

Supervisor's name :Mahdi Kadivar

Title :

The Structural Relationship of Proteins and Bonds in 8 Iranian Wheat Cultivars with the Quality of Taftoon Bread Obtained from Them

Work Experiences

Senior Lab Supervisor

at Institute of Cereal Resea

I am currently working in this role

Researcher

at Institute of Nutrition Re

Start : 19-Oct-2003

End : 04-Jun-2005

English Scores

IELTS28-Apr-2023

7.5/9Total

Reading :

7/9

Speaking :

7.5/9

Listening :

7.5/9

Writing :

7.5/9

Conferences

Your Presentation Title :

 Comparison bioactive soluble carbohydrates in Wheat, rye and triticale

Conference Name :3rd International and 26th Nat

Iran

2019

Your Presentation Title :

 Effect of temperature and Time of Storage on Flour

Conference Name :Innovations in Food Packaging,

Iran

2017

Your Presentation Title :

 Evaluation protein quality in Different extraction Rates Flours

Conference Name :1st International Congress and

Iran

2016

Your Presentation Title :

 Effect of preservation conditions on physicochemical and farinography characteristics of wheat

Conference Name :National Conference of Agricul

Iran

2014

Journal Publications

Publication Title :

Capability of solvent retention capacity to quality of flat bread in three wheat cultivarsFirst author

Link :

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Publication Title :

Characterization of wheat gluten subunits by liquid chromatography-mass spectrometry and their relationship to technological quality of wheatFirst author

Journal :

Journal of Cereal Science

Link :

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Publication Title :

Effects of Hydrocolloides on the rheological characteristics of Dough and the Quality of Bread Made From Frozen DoughFourth author

Journal :

Journal of Texture Studies

Link :

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Publication Title :

Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of DoughCorresponding author

Journal :

Czech Journal of Food Sciences

Link :

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Research Keywords

functional food

by-product

bioactive peptide

valorization

Awards

First Rank Student in UniversityPHD

Exam interancePh.D. scholarsh2012-09-09

References

Mahdi Kadivar

kadivar@cc.iut.ac.ir

Mohammad Hossein Azizi

azizit_m@modares.ac.ir

Manouchehr Vossoughi

vosoughi@sharif.edu