Mina Mahdavi-Yekta

• Food safety
• Food preservation
• Food chemistry
• Protein extraction

• Mahdavi-Yekta,M. Fatemeh S. Reihani, Mohammadi, M.(2023) ,Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli.
• Mahdavi-Yekta, M. .Karimi Dwhkordi, Z., Hadian, A., Salehi. S., Deylami. M., Rezaeiand M., and Mousavi Khaneghah, A (2022) Silver nanoparticles and quinoa peptide enriched nanocomposite films for the detoxification of aflatoxins in pistachio. Journal of Environmental Analytical Chemistry.
• Mahdavi-Yekta, M., Nouri, L., Azizi, M. H. Karimi Dwhkordi, M., Mohammadi, M., Jabari, M., Rezaei, M., and Mousavi Khaneghah, A (2020). Peptide Extracted from quinoa by Pepsin and Alcalse enzymes hydrolysis evaluation of the antioxidant activity. Journal of Food Processing and Preservation.
• Mahdavi-Yekta, M., Nouri, L., Azizi, M. H. ) 2019)Antimicrobial activity of active peptide extracted from quinoa on Staphylococcus aureus and Salmonella enterica, Journal of food Science and Technology.
• Mahdavi-Yekta, M, Rezaei, M., Nouri, L,, Azizi, M.H., Jabari, M., Ismiail, E. S., and Mousavi Khaneghah, A (2019). Antimicrobial and antioxidant properties of burgers with quinoa peptide-loaded nanoliposomes. Journal of Food Safety.
• Mahdavi-Yekta, M., Nouri, L, and Azizi, M (2019). The effects of hydrolysis condition on antioxidant activity of protein hydrolysate from quinoa. Journal of Food Science and Nutrition.
• Mahdavi-Yekta, M., lankarani, F., Hosseini, E., and Oromchi, B (2017). Effects of citrus aurantium extract and packaging under vacuum on chemical, microbiological and sensory characteristics of rainbow trout during storage at Refrigerator temperature. Journal of Food Science and Technology.
• Sadighara, P, Saghafi, M., Erfanmanrsh, A., and Mahdavi-yekta, M (2016). Antioxidant activity and properties of outer shell pistachios in different temperature of cooking. Der pharmacy letter.
• Mahdavi-Yekta, M, Homayonpour, P., Monfared, M., and Sadeghzadeh, A (2014). The effect of Thyme extract on the sensory properties and shelf life of hamburger. An international peer reviewed journal of Trends of life science.

Our research focused on relationships between nutrient metabolism and various measures of animal productivity, animal product quality and safety. We focus our efforts on interactions between lipid-soluble vitamins (vitamin A and vitamin E, in particular) and nutritional characteristics and safety aspects of animal-based products (milk and meat, in specific).

I have completed my doctorate in food science in 2019 (Iran). My doctorate involved primary research with evaluation of antioxidant and antimicrobial properties of active peptides extracted from quinoa by enzymatic hydrolysis. Prior to that, I completed my master’s degree in food science in 2014 (Iran). Through my years of studying, I became fascinated with food science and technology. I worked at the Department of Food Science (Tehran, Iran) a teaching assistant professor for eight years. I have been at the University of Idaho since September 2022. Hometown is Tehran, Iran.