Nasim Khorshidian is an Assistant Professor in the Department of Food Technology Research at the National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences. With a Ph.D. in Food Science and Technology, her expertise lies in areas such as probiotics, prebiotics, functional foods, encapsulation systems, and food safety. She has a strong publication record, with an H-index of 25 and over 1700 citations to her articles.
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Nasim Khorshidian has authored 77 articles and has an H-index of 25, indicating significant impact and productivity in her field. Her research has garnered over 1700 citations, reflecting the relevance and influence of her work in the scientific community.
- Citations: 1,704 citations from 1,513 documents
- Documents: 77
- h-index: 25
Nasim Khorshidian is affiliated with Shahid Beheshti University of Medical Sciences in Tehran, Iran. Her Scopus Author Identifier is 57192107570, and she has an ORCID profile available for further information. With 1,704 citations from 1,513 documents, she has made a notable impact in her field. Khorshidian has authored 77 documents, contributing to her h-index of 25, which indicates the significance and productivity of her research.
Education
Khorshidian obtained her Ph.D. in Food Science and Technology from Shahid Beheshti University of Medical Sciences, Iran, in 2018. Prior to that, she completed her MSc. and BSc. in Food Science and Technology at the same university.
Research Focus
Her research interests revolve around probiotics and prebiotics in food products, functional foods, encapsulation systems, and food safety. She is particularly interested in developing innovative food products with enhanced health benefits and ensuring their safety for consumption.
Publications Noted & Contributions
Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids
- Journal: International Journal of Food Science
- Date: 2024-05-11
- DOI: 10.1155/2024/7013553
- Contributors: Mehrdad Mohammadi; Mina Mahdavi-Yekta; S. Fatemeh S. Reihani; Nasim Khorshidian; Mahdi Habibi; Amin Mousavi Khaneghah; Néstor Gutiérrez-Méndez
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
- Journal: Journal of Food Quality
- Date: 2024-03-26
- DOI: 10.1155/2024/6086158
- Contributors: Anita Ardeshir; Fatemeh Fazeli; Nasim Khorshidian; Mehrdad Mohammadi; Nasim Ahmad Yasin
A Critical Review on Akkermansia muciniphila: Functional Mechanisms, Technological Challenges, and Safety Issues
- Journal: Probiotics and Antimicrobial Proteins
- Date: 2023-07-11
- DOI: 10.1007/s12602-023-10118-x
- Contributors: Amin Abbasi; Sara Bazzaz; Adriano G. Da Cruz; Nasim Khorshidian; Yalda Rahbar Saadat; Sahar Sabahi; Mahdi Asghari Ozma; Masoud Lahouty; Ramin Aslani; Amir M. Mortazavian
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities
- Journal: Food Science and Technology International
- Date: 2022-10
- DOI: 10.1177/10820132211040917
- Contributors: Mojtaba Yousefi; Vahid Ghasemzadeh Mohammadi; Mahdi Shadnoush; Nasim Khorshidian; Amir M. Mortazavian
In Vitro PAH-Binding Ability of Lactobacillus brevis TD4
- Journal: Polycyclic Aromatic Compounds
- Date: 2022-08-09
- DOI: 10.1080/10406638.2021.1889624
- Contributors: Mojtaba Yousefi; Nasim Khorshidian; Hedayat Hosseini
These publications cover various topics in food science, including the assessment of physicochemical properties of orange juice concentrate, the fortification of sponge cake with quinoa flour and tea powder, a critical review on Akkermansia muciniphila, fabrication of nanoparticles for antioxidant and antibacterial activities, and the PAH-binding ability of Lactobacillus brevis TD4. Nasim Khorshidian has made significant contributions to each of these research endeavors.
Professional Journey
Throughout her career, Nasim Khorshidian has been actively involved in academia and research. She has taught courses in food chemistry, food analysis, and related subjects at various universities in Iran, including Tehran University of Medical Sciences and Shahid Beheshti University of Medical Sciences.
Honors & Awards
Khorshidian has been recognized for her academic achievements, including being a first-grade participant in the Ph.D. year-entrance exam at Shahid Beheshti University of Medical Sciences. She was also named a distinguished researcher at the Research and Technology Festival of Semnan University of M
