Research Focus and Publications
Dr. Partovi’s research primarily revolves around food safety, microbiology, and essential oils’ antibacterial and antioxidant properties. Notable works include:
- Nanoemulsion of Tarragon Essential Oil (2021):
In this study, Dr. Partovi explored the antioxidant and antibacterial properties of food-grade nanoemulsions. This innovative work was published in the Journal of Food Science and Technology and has garnered 50 citations, demonstrating its significant impact on food science and packaging technology.
- Chitosan/TiO2 Nanoparticles in Food Packaging (2020):
Published in Journal of Food Processing and Preservation, this research on the development of food packaging materials using natural essential oils for microbial control has also received 50 citations, highlighting its relevance in food safety advancements.
- Essential Oils and Probiotics Against Staphylococcus Aureus (2013):
Dr. Partovi co-authored this study, which analyzed the effects of essential oils and probiotics on bacterial pathogens. With 38 citations, this work reflects her deep commitment to enhancing food safety through natural preservatives.
- Animal Disease Control and Epidemiology (2010):
In veterinary research, Dr. Partovi has contributed to studies on animal fasciolosis and brucellosis, showcasing her versatility across both human and animal health.
Innovative Contributions
Dr. Partovi has explored novel natural preservative techniques, leveraging essential oils and nanoparticles for food packaging and microbial control, which has significant industrial applications. Her research in antimicrobial properties has positioned her as a thought leader in food preservation technology.
Impact
Her contributions to food science, particularly in using natural preservatives, demonstrate both innovation and application. With multiple high-impact publications and consistent citation counts, Dr. Partovi’s work has made a tangible difference in public health and food safety.
Conclusion
Assoc. Prof. Dr. Razieh Partovi is highly suitable for the Best Researcher Award. Her extensive research portfolio, impactful publications, and dedication to advancing food safety through innovative and natural approaches highlight her as an outstanding candidate for recognition in the field.
Publication top notes
Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties
Chitosan/TiO2 nanoparticle/Cymbopogon citratus essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial …
EFFECT OF CUMINUM CYMINUM L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS (A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS DURING THE …
A retrospective survey of fasciolosis and dicrocoeliosis in slaughtered animals in Meisam abattoir, Tehran, Iran (2005-2008)
Growth response of Vibrio parahaemolyticus and Listeria monocytogenes in salted fish fillets as affected by Zataria multiflora Boiss. essential oil, nisin, and their combination
Chemical composition and antimicrobial effect of five essential oils on pathogenic and non-pathogenic Vibrio parahaemolyticus
Technological properties of Lactobacillus plantarum strains isolated from Siahmazgi cheese
Estimation of economic direct losses due to livestock brucellosis in Iran (2003-2014).
Breast meat quality characteristics and its oxidative status during storage at refrigerator temperature and growth capabilities of Japanese quail fed by Echinacea purpurea extract.