I hold a Ph.D. in Food Science and Technology (Tarbiat Modares University) and have more than a decade of combined research, teaching, and industrial experience. My expertise lies in bioactive compounds, cereal-based functional foods, micro- and nanoencapsulation technologies, and the development of specialized foods for clinical nutrition.

To date, I have published several research and review articles in high-impact journals, as well as in international conferences. In addition, I have authored several books in the fields of functional products, phenolic compounds, sweeteners, and fortification of cereal-based products. I have also registered patents in these areas. In addition, I have served as a reviewer for high-impact journals and major scientific congresses in Iran, contributing to the evaluation of cutting-edge research in food science.

My research has focused on bridging fundamental science and practical applications. Specifically, I have worked on the extraction, encapsulation, and incorporation of phenolic compounds from agro-industrial by-products into functional foods, as well as fortification of bakery and pasta products to enhance nutritional quality. I also have extensive industrial experience as R&D Manager at Zarmacaron Co., leading product development and applied research projects. Moreover, I have practical expertise in formulating foods for patients with celiac disease and phenylketonuria (PKU), designing innovative and nutritionally balanced products tailored for these clinical needs.

In addition to my research and industrial experience, I have supervised multiple M.Sc. theses, collaborating with international researchers and contributing to projects in Iran and abroad. These experiences have strengthened my ability to work in interdisciplinary teams, manage projects efficiently, and translate research findings into practical food solutions.

• Cereal Products
• By Products
• Functional Foods
• Natural Antioxidants
• Texture Properties

• Esmaeili, A., Barzegar, M., Ghandehari Yazdi, A. P., & Karimi, A. (2025). Eggshell Powder as a Mineral Source for Calcium Fortification of Brownie. Applied Food Research, 101232.
• Abedanpour, M., Barzegar, M., Azizi, M. H., Ghandehari Yazdi, A. P., & Bazsefidpar, N. (2025). Fortification of pasta with egg shell powder as a natural source of calcium. Applied Food Research, 100851.
• Sadat Mousavi, N., Tabarsa, M., Ghandehari Yazdi, A. P., Babakhani, A., Ahmadi Gavlighi, H., & Hakimi, H. (2025). Production of pasta fortified with hydrolyzed fucoidan from brown seaweed Nizamuddinia zanardinii and evaluation of chemical, physical and sensory properties. Journal of Fisheries Science and Technology, 58-99.
• Nejatian, M., Ghandehari Yazdi, A. P., Saberian, H., Bazsefidpar, N., Karimi, A., Soltani, A., Assadpour, E., Toker, O. S., & Jafari, S. M. (2024). Application of Spirulina as an innovative ingredient in pasta and bakery products. Food Bioscience, 105170.
• Saberian, H., Ghandehari Yazdi, A. P., Nejatian, M., Bazsefidpar, N., Mohammadian, A. H., Rahmati, M., ... & Jafari, S. M. (2024). Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products. Future Foods, 100479.
• Karimi, A., Ghandehari Yazdi, A. P., Barzegar, M., Rahmati, M., Bazsefidpar, N., Soltani, A., & Jafari, S. M. (2024). Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential. Applied Food Research, 100510.
• Mousavi, N. S., Tabarsa, M., You, S., Ghandehari Yazdi, A. P., Cao, R., Gavlighi, H. A., & Babakhani, A. (2024). Hydrolysis and cross-flow ultrafiltration as an alternative process to isolate fucoidans from edible seaweed Nizamuddinia zarnardinii with enhanced immunostimulatory efficacy. Algal Research, 82, 103632.
• Bazsefidpar, N., Ahmadi Gavlighi, H., Ghandehari Yazdi, A. P., & Jafari, S. M. (2024). Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides. Biomass Conversion and Biorefinery, 14(15), 17455-17465.
• Bodbodak, S., Nejatian, M., Ghandehari Yazdi, A. P., Kamali Rousta, L., Rafiee, Z., Jalali-Jivan, M., ... & Jafari, S. M. (2024). Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Critical Reviews in Food Science and Nutrition, 64(10), 2824-2846.
• Nejatian, M., Ghandehari Yazdi, A. P., Fattahi, R., Saberian, H., Bazsefidpar, N., Assadpour, E & Jafari, S. M. (2024). Improving the storage and oxidative stability essential fatty acids by of encapsulation technologies. International Journal of Biological Macromolecules.
• Bazsefidpar, N., Ghandehari Yazdi, A. P., Karimi, A., Yahyavi, M., Amini, M., Gavlighi, H. A., & Simal-Gandara, J. (2024). Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chemistry, 435, 137565.
• Yahyavi, M., Kamali Rousta, L., Ghandehari Yazdi, A. P., Amini, M., Ahmadi, Z., & Jafari, S. M. (2023). Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta. Drying Technology, 41(5), 783-793.
• Nejatian, M., Ghandehari Yazdi, A. P., Khorasani, S., & Simal-Gandara, J. (2023). Increasing the shelf life of fresh in-hull pistachio using nanocomposite packaging of zinc nanoparticles and pistachio green hull essential oil. Scientia Horticulturae, 313, 111888.
• Khorasani, S., Ghandehari Yazdi, A. P., Saadatfar, A., Kamali Rousta, L., Nejatian, M., Abarian, M., & Jafari, S. M. (2022). Valorization of Saffron Tepals for the Green Synthesis of Silver Nanoparticles and Evaluation of Their Efficiency against Foodborne Pathogens. Waste and Biomass Valorization, 1-14.
• Kamali Rousta, L., Bodbodak, S., Nejatian, M., Ghandehari Yazdi, A. P.., Rafiee, Z., Xiao, J., & Jafari, S. M. (2021). Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends in Food Science & Technology, 118, 688-710.
• Kamali Rousta, L., Ghandehari Yazdi, A. P., Khorasani, S., Tavakoli, M., Ahmadi, Z., & Amini, M. (2021). Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design. Food Science & Nutrition, 9(10), 5546-5556.
• Ghandehari Yazdi, A. P., Barzegar, M., Sahari, M. A., & Ahmadi Gavlighi, H. (2021). Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying. Journal of Agricultural Science and Technology, 23 (1), 51-64.
• Kamali Rousta, L., Ghandehari Yazdi, A. P., & Amini, M. (2020). Optimization of athletic pasta formulation by D‐optimal mixture design. Food Science & Nutrition, 8(8), 4546-4554.
• Ghandahari Yazdi, A. P., Barzegar, M., Sahari, M.A., Ahmadi Gavlighi, H., Mohammadian. A. H. (2020). Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. International Journal of Dairy Technology.
• Barzegar, M., Ghandehari Yazdi, A. P., & Mohammadian, A. H. (2020). Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract. Journal of Food and Bioprocess Engineering, 3(1), 53-60.
• Ghandehari Yazdi, A. P., Kamali Rousta, L., Azizi Tabrizzad, M. H., Amini, M., Tavakoli, M., & Yahyavi, M. (2020). A review: New Approach to Enrich Pasta with fruits and vegetables. Food Science and Technology, 17(103), 129-149 (In Persian).
• Ghandahari Yazdi, A. P., Hojjatoleslami, M., Keramat, J., Jahadi, M. (2020). Investigation on the effect of sucrose replacement with sucralose-maltodextrin on physicochemical characteristics of traditional Nanberenji pastry. Food Science and Technology, 15 (88), 189-199 (In Persian).
• Ghandahari Yazdi, A. P., Barzegar, M., Sahari, M. A., & Ahmadi Gavlighi, H. (2019). Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Science & Nutrition, 7(1), 356-366.
• Ghandehari Yazdi, A. P., Hojjatoleslamy, M., Keramat, J., Jahadi, M., & Amani, E. (2017). The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary). Food Science & Nutrition, 5(4), 845-851.
• Malekpour, Z., Hojatoleslamy, M., Molavi, H., Keramat, J., Ghandehari Yazdi, A. P., & Shariati, M. A. (2016). Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barley starch. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 195-201.
• Amani, E., Ghandehari Yazdi, A. P., & Sedaghat Boroujeni, L. (2016). A review on application of plant essential oils in food packaging films. Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 7(3), 141-162 (In Persian).
• Nikooie, A., Ghandehari Yazdi, A. P., Shamsaei, M., & Sedaghat Boroujeni, L. (2015). Effect of sucrose replacement by Stevia as a non-nutritive sweetener and bulking compounds on physiochemical properties of foodstuffs. Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 6(2), 121-128.
• Ghandehari Yazdi, A. P., Hojjatoleslamy, M., Keramat, J., & Shariati, M. A. (2014). Replacing Sucrose by Stevioside and Adding Arabic Gum: Investigation of Rheological Properties of Apple Jam. Journal of Applied Science and Agriculture, 9, 508-513.
• Ghandehari Yazdi, A. P., Nikooie, A., & Sedaghat Boroujeni, L. (2014). A review of pharmacological properties and functional of Cinnamon. Journal of Herbal Drugs (An International Journal on Medicinal Herbs), 5(3) Special issue 127-135 (In Persian).
• Ghandehari Yazdi, A. P., Hojjatoleslami, M., Sedaghat, L., Shariaty, M. A. (2014). Study on the effect of saccharose replacement by mixture of maltodextrin-stevioside on microstructre properties of Ghotab. International Journal of Farming and Allied Sciences, 3 (6), 679-682.
• Boroujeni, L. S., Hojjatoleslamy, M., Ghandehari Yazdi, A. P. & Shariati, M. A. (2014). Effect of potato presence on the chemical and rheological properties of frying oil and physical properties of produced potato chips. Indian Journal of Research in Pharmacy and Biotechnology, 2(5), 1425.
• Ghandehari yazdi, A. P., Hojjatoleslami, M., Keramat, J., Jahadi, M. (2013). A study on the influences of replacing sucrose with sucralose-maltodextrin mixture on the rheological properties and the amount of calories in Ghotab: A traditional confectionary. Innonative Food Technologies, 1(2), 49-58, (In Persian).
• Ghandehari yazdi, A. P., Hojjatoleslami, M., Keramat, J., Jahadi, M. (2013). Investigating the effect of sucrose replacement with stevia and adding tragacanth gum on rheological and microstructure of properties Ghotab. Innovation in Food Science and Technology. 97-106, (In Persian).

• Barzegar, M., Soltani, A., Ghandehari yazdi, A. P., Bazsefidpar, N., & Nejatian, M. (2024). Phenolic compounds: Classification, Extraction, Encapsulation, and Application in Pasta, Bakery and Confectionary Industries, Tarbiat Modares University, Tehran, Iran (In Persian).
• Soltani, A., Ghandehari yazdi, A. P., Kamali Rusta, L., & Khorasani, S. (2024). Sweeteners: Structure, Production Technology, Application, and Nutritional Aspects, Shahid Bahonar University of Kerman, Tehran, Iran (In Persian).
• Azizi, M. H., Amini, M., Ghandehari yazdi, A. P., Kamali Rousta, L., & Hajiaghaei, M. (2024). Celiac disease: Formulation of Common Gluten-Free Products in the Food Industry, Tarbiat Modares University, Tehran, Iran (In Persian).
• Amini, M., Shams, A., Ghandehari Yazdi, A. P., Kamali Rousta, L., Golaleh, A.& Hajiaghaei, M. (2022). Inherited Diseases of Amino Acid Metabolism Deficiency. National Nutrition of Food Technology Research Institute, Tehran, Iran (In Persian).
• Khorasani, S., Beigmohammadi, Z. & Ghandehary yazdi, A. P. (2021). Cereal Based Foods: Innovation and Functionality, Shahid Bahonar University of Kerman, Kerman, Iran (In Persian).
• Azizi, M. H., Amini, M., Soltani, M., Kamali Rousta, L., Ghandehari yazdi, A. P., & Khodaei, D. (2020). New Generation of Pasta: Technology and Functionality, editor: Shoeibi, sh (Food and Drug Administration of Iran), Chogan Publications, Tehran, Iran (In Persian).
• Ghandehary yazdi, A. P., & Alipour, M. (2018). Stevia (Growth, structure, extraction and application), Sana Publications, Esfahan, Iran (In Persian).
• Ghandehari Yazdi, A. P., Mohammadi, Z. B., Khoshtinat, K., Rousta, L. K., & Jafari, S. M. Application of Spray Dried Encapsulated Bioactives in Food Products. In Spray Drying Encapsulation of Bioactive Materials (pp. 377-421). CRC Press.
• Khorasani, S., Ghandehari Yazdi, A. P., Taghavi, E., Abadi, M.A.A., Ghobadi, H., Zihayat, B., Rasti, B., & Mozafari, M.R. (2021). Recent Trends in the Nanoencapsulation Processes for Food and Nutraceutical Applications (Chapter 3. 32), In Innovative Food Processing Technologies A Comprehensive Review. PP: 532-545. https://doi.org/10.1016/B978-0-08-100596-5.22940-5.

• https://orcid.org/0000-0002-7647-3512