Publications

Journal articles, books and conference talks from the lab, newest first. Search by topic, author or journal, or narrow the list by type and years.

Journal articles

  1. Floch M, Gunenc A, Hosseinian F. (2026). Miniaturized electronic noses for food quality and safety: Applications in lipid oxidation monitoring. Molecules, 31(19), 3424. DOI
  2. Sakhri H, Landolsi C, Feki M, Hosseinian F, … Harrabi S. (2026). Metabolomic profiling and evaluation of the in vitro and in silico antidiabetic potential of unsaponifiable matter isolated from cold-pressed plum seed oil. Food Production, Processing and Nutrition, 8, 30. DOI
  3. Mylvaganam H, Hosseinian F, Lai EPC, Tsopmo A. (2026). Encapsulation of oat bran polyphenols within the zein–whey protein isolate complex, characterization, in vitro release, and bioaccessibility of avenanthramides. ACS Food Science & Technology, 6(4), 1123–1134.
  4. Lai EPC, Onomhante A, Tsopmo A, Hosseinian F. (2026). Development of a dye-binding method for nanoplastics detection in snow samples using capillary electrophoresis with laser-induced fluorescence detection. ACS Omega, 11(7), 12824–12842. DOI
  5. Luo M, Akoetey W, Marti N, Saura D, Hosseinian F. (2025). Impact of ultrasound-treated emulsion gels on the structure of purees for oropharyngeal dysphagia. Molecules, 30(19), 3933. DOI
  6. Landolsi C, Minic Z, Feki M, Curtis S, Hosseinian F, Harrabi S. (2025). Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts. European Food Research and Technology, 251(5), 815–827.
  7. Lai EPC, Onomhante A, Tsopmo A, Hosseinian F. (2025). Determination of polystyrene nanospheres and other nanoplastics in water via binding with organic dyes by capillary electrophoresis with laser-induced fluorescence detection. Talanta, 284, 127265. DOI
  8. Luo M, Oomah BD, Akoetey W, Zhang Y, Daneshfozoun H, Hosseinian F. (2024). Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications. Journal of the American Oil Chemists’ Society.
  9. Zhang Y, Luo M, Oomah BD, Hosseinian F. (2024). Ultrasound-assisted food-grade double emulsion system for vitamin E and omega-3. Journal of Food Bioactives.
  10. Akoetey W, Caton S, Lai E, Hosseinian F. (2024). Decolorizing of seaweed extract by electrocoagulation. Food Production, Processing and Nutrition, 6, 96. DOI
  11. Landolsi C, Ben Salem-Berrabah O, Feki M, Harrabi S, Hosseinian F. (2024). Unsaponifiable compounds and phenols content, antioxidant and antitrypsin activities of Prunus persica kernel oil. Journal of Oleo Science, 73(6), 865–874. DOI
  12. Onomhante A, Ivanov D, Abdelsadek E, Vermaire J, Tsopmo A, Hosseinian F, Lai EPC. (2024). CE-UV/LIF analysis of organic fluorescent dyes for detection of nanoplastics in water quality testing. Nanotechnology and Advanced Material Science, 7(2), 1–12. DOI
  13. Livingston DBH, Sweet A, Rodrigue A, Kishore L, Loftus J, Ghali F, Mahmoodianfard S, Celton C, Hosseinian F, Power KN. (2023). Dietary flaxseed and flaxseed oil differentially modulate aspects of the microbiota gut–brain axis following an acute lipopolysaccharide challenge in male C57Bl/6 mice. Nutrients, 15(16), 3542. DOI
  14. Celton C, Caton S, Akoetey W, Nicol A, Hosseinian F. (2023). High-intensity, low-frequency ultrasound treatment as sustainable strategy to develop innovative biomaterials from agri-food byproducts and waste. Journal of Sustainable Agriculture Research, 12(2).
  15. Xu H, Gunenc A, Hosseinian F. (2022). Ultrasound affects physical and chemical properties of Jerusalem artichoke and chicory inulin. Journal of Food Biochemistry, 46(4).
  16. Meshginfar N, Tavakoli H, Dornan K, Hosseinian F. (2021). Phenolic lipids as unique bioactive compounds: A comprehensive review on their multifunctional activity toward the prevention of Alzheimer’s disease. Critical Reviews in Food Science and Nutrition, 61(8), 1394–1403.
  17. Dornan K, Gunenc A, Oomah BD, Hosseinian F. (2021). Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet. Journal of the American Oil Chemists’ Society, 98(8), 813–824.
  18. Chait AY, Gunenc A, Bendali F, Hosseinian F. (2021). Functional fermented carob milk: Probiotic variability and polyphenolic profile. Journal of Food Bioactives, 14, 114–125.
  19. Gunenc A, Rowland O, Xu H, Marangoni A, Hosseinian F. (2019). Portulaca oleracea seeds as novel source of alkylresorcinols and its phenolic profiles during germination. LWT – Food Science and Technology, 101, 246–250.
  20. Oueslati AM, Gunenc A, Rigane G, Ghazghazi H, Valencia C, Ben Salem R, Boukhchina S, Willmore WG, Hosseinian F. (2019). Chemical composition, antioxidant and cytotoxic activities of Onopordum acanthium crude oil and defatted meal. Revue Roumaine de Chimie, 64(6), 503–510.
  21. Walters M, Paula Lima Ribeiro A, Hosseinian F, Tsopmo A. (2018). Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid. Journal of Cereal Science, 79, 21–26.
  22. Meshginfar N, Mahoonak AS, Hosseinian F, Tsopmo A. (2018). Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins. Journal of Food Biochemistry, e12721.
  23. Meshginfar N, Mahoonak AS, Hosseinian F, Ghorbani M, Tsopmo A. (2018). Production of antioxidant peptide fractions from a by-product of tomato processing: Mass spectrometry identification of peptides and stability to gastrointestinal digestion. Journal of Food Science and Technology, 55(9), 3498–3507.
  24. Oomah BD, Hosseinian F, Abolbagheal A, Tavakoli H. (2018). Influence of branched chain amino acids on insulin sensitivity and the mediator roles of short chain fatty acids and gut hormones: A review. Journal of Food Bioactives, 2(2), 1–15.
  25. Cameron S, Hosseinian F, Willmore WG. (2018). A current overview of the biological and cellular effects of nanosilver. International Journal of Molecular Sciences, 19(7), 2030. DOI
  26. Cameron S, Hosseinian F, Willmore WG. (2017). Effects of nanosilver on antioxidant and xenobiotic response pathways in HEK293T cells. Free Radical Biology and Medicine, 112, 20.
  27. Gunenc A, Ha Yeung M, Lavergne C, Bertinato J, Hosseinian F. (2017). Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir. Journal of Functional Foods, 32, 72–79.
  28. Ould Saadi L, Zaidi F, Oomah B, Haros M, Yebra M, Hosseinian F. (2017). Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage. LWT – Food Science and Technology, 86, 619–626.
  29. Gunenc A, Alswiti K, Hosseinian F. (2017). Wheat bran dietary fiber: Promising source of prebiotics with antioxidant potential. Journal of Food Research, 6, 1–10.
  30. Munim A, Rod M, Tavakoli H, Hosseinian F. (2017). An analysis of the composition, health benefits, and future market potential of the Jerusalem artichoke in Canada. Journal of Food Research, 6, 69–84.
  31. Lambert D, Rod M, Dobbin C, Hosseinian F. (2017). The market potential of a grape pomace microemulsion. Journal of Food Research, 6, 65–74.
  32. Agil R, Patterson Z, Mackay H, Abizaid A, Hosseinian F. (2016). Triticale and bran alkylresorcinols enhance resistance to oxidative stress in mice fed a high-fat diet. Foods, 5, 1–16.
  33. Mahtout R, Zaidi F, Ould Saadi L, Boudjou S, Oomah BD, Hosseinian F. (2016). Carob (Ceratonia siliqua L.) flours and pulp mucilage affect kefir quality and antioxidant capacity during storage. International Journal of Engineering and Techniques, 2(2), 168–177.
  34. Gunenc A, Khoury C, Legault C, Mirrashed H, Rijke J, Hosseinian F. (2016). Seabuckthorn as a novel prebiotic source improves probiotic viability in yogurt. LWT – Food Science and Technology, 66, 490–495.
  35. Perea-Dominguez XP, Espinosa-Alonso LG, Hosseinian F, HadiNezhad M. (2016). Phenolic profile and antioxidant activity from non-toxic Mexican Jatropha curcas L. shell methanolic extracts. Natural Product Research, 31(5), 1–5.
  36. Dwyer K, Hosseinian F, Rod M. (2015). The market potential of grape waste alternatives. Journal of Food Research, 3(2), 15–21.
  37. Gunenc A, Fang S, Hosseinian F. (2015). Raspberry and strawberry addition improves probiotic viability in yogurt and possess antioxidant activity. Journal of Food Research, 4, 47–58.
  38. Gunenc A, HadiNezhad M, Hosseinian F. (2015). Impact of supercritical CO2 and traditional solvent extraction systems on the extractability of alkylresorcinols, phenolic profile and their antioxidant activity in wheat bran. Journal of Functional Foods, 12(1), 109–119.
  39. Agil R, Gilbert C, Tavakoli H, Hosseinian F. (2015). Redefining unusable weeds to beneficial plants: Purslane as a powerful source of omega-3 for the future. Journal of Food Research, 4, 39–47.
  40. HadiNezhad M, Rowland O, Hosseinian F. (2015). Fatty acid profile and phenolic composition of Descurainia sophia seeds extracted by supercritical CO2. Journal of the American Oil Chemists’ Society, 92, 1379–1390.
  41. Samadi A, Jafari M, Nejhad NM, Hosseinian F. (2014). Podophyllotoxin and 6-methoxy podophyllotoxin production in hairy root cultures of Linum mucronatum ssp. mucronatum. Pharmacognosy Magazine, 10(38), 12–17.
  42. Boudjou S, Zaidi F, Hosseinian F, Oomah D. (2014). Effects of faba bean (Vicia faba L.) flour on viability of probiotic bacteria during kefir storage. Journal of Food Research, 3(3), 13–22.
  43. Agil R, Hosseinian F. (2014). Determination of water-extractable polysaccharides in triticale bran. Journal of Food Composition and Analysis, 34(1), 12–17.
  44. Gunenc A, Tamburic-Ilincic L, Mayer M, Hosseinian F. (2013). Effects of region and cultivar on potential of alkylresorcinols in wheat bran as high value bioproducts. Journal of Cereal Science, 57(3), 405–410.
  45. Gunenc A, Tavakoli H, Seetharaman K, Mayer P, Fairbanks D, Hosseinian F. (2013). Stability and antioxidant activity of alkylresorcinols in breads enriched with hard and soft wheat brans. Food Research International, 51, 571–578.
  46. Agil R, Gaget A, Gliwa J, Avis TJ, Willmore WG, Hosseinian F. (2013). Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection. LWT – Food Science and Technology, 50, 45–49. Cited in three patents.
  47. Cameron SJ, Hosseinian F. (2013). Potential of flaxseed in the development of omega-3 rice paper with antioxidant activity. LWT – Food Science and Technology, 53, 170–175.
  48. Agil R, Hosseinian F. (2012). Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products. Plant Foods for Human Nutrition, 67, 88–93. DOI
  49. Agil R, Oomah DB, Mazza G, Hosseinian F. (2012). Optimization of alkylresorcinols extraction from triticale bran using response surface methodology. Food and Bioprocess Technology, 5, 2655–2664.
  50. Gliwa J, Gunenc A, Ames NP, Willmore WG, Hosseinian F. (2011). Antioxidant activity of alkylresorcinols from rye bran and their protective effects on cell viability of PC-12 AC cells. Journal of Agricultural and Food Chemistry, 59, 11473–11482. DOI
  51. Athukorala Y, Hosseinian F, Mazza G. (2010). Extraction and fractionation of alkylresorcinols from triticale bran by two-step supercritical carbon dioxide. LWT – Food Science and Technology, 43, 660–665. Article
  52. Hosseinian F, Mazza G. (2009). Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans. Journal of Functional Foods, 1. Top cited paper, 2008–2010. Article
  53. Hosseinian F, Beta T. (2009). Patents on extraction, isolation, and purification of SDG from flaxseed: A review. Recent Patents on Food, Nutrition & Agriculture, 1, 15–21.
  54. Li W, Hosseinian F, Tsopmo A, Friel JK, Beta T. (2009). Evaluation of antioxidant capacity and aroma quality of breast milk. Nutrition, 25, 105–114.
  55. Luciano FB, Hosseinian F, Beta T, Holley RA. (2008). Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7. Journal of Food Science, 73, 214–220.
  56. Hosseinian F, Li W, Beta T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry, 109, 916–924.
  57. Hosseinian F, Muir AD, Westcott ND, Krol ES. (2007). AAPH-mediated antioxidant reactions of secoisolariciresinol and SDG. Organic & Biomolecular Chemistry, 5, 644–654.
  58. Hosseinian F, Li W, Hydamaka AW, Tsopmo A, Lowry L, Friel J, Beta T. (2007). Proanthocyanidin profile and ORAC values of Manitoba berries, chokecherries, and seabuckthorn. Journal of Agricultural and Food Chemistry, 55, 6970–6976.
  59. Hosseinian F, Beta T. (2007). Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. Journal of Agricultural and Food Chemistry, 55, 10832–10838.
  60. Hosseinian F, Muir AD, Westcott ND, Krol ES. (2006). Antioxidant capacity of flaxseed lignans in two model systems. Journal of the American Oil Chemists’ Society, 83, 835–840. DOI
  61. Hosseinian F, Rowland GG, Bhirud PR, Dyck JH, Tyler RT. (2004). Chemical composition and physicochemical and hydrogenation characteristics of high-palmitic acid solin (low-linolenic acid flaxseed) oil. Journal of the American Oil Chemists’ Society, 81, 185–188.

Books and book chapters

  1. Hosseinian F (co-editor). (2018). Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut. Wiley, Oxford. Invited edited book, 9 chapters.
  2. Gunenc A, Hosseinian F. (2018). Bioactivity and functionality of wheat alkylresorcinols. In Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut. Wiley, Oxford.
  3. Gunenc A, Hosseinian F, Oomah D. (2018). Dietary fiber in fermented beverages. In Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut. Wiley, Oxford.
  4. Gunenc A, Hosseinian F, Oomah D. (2017). Dietary fiber-enriched functional beverages in the market. In Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut. Wiley, Oxford.
  5. Farnworth ER, Hosseinian F. (2013). Validation of health claims for fermented milks. In Fermented Milk and Dairy Products. CRC Press, Boca Raton.
  6. Agil R, Hosseinian F. (2012). Bioactivity of alkylresorcinols. In Uruakpa FO (Ed.), Bioactive Molecules in Plant Foods (pp. 131–162). Nova Science Publishers, New York.
  7. Hosseinian F, Krol ES, Oomah D. (2012). Bioactivity of flaxseed lignans. In Uruakpa FO (Ed.), Bioactive Molecules in Plant Foods (pp. 81–110). Nova Science Publishers, New York.
  8. Hosseinian F. (2010). Flaxseed Lignans: Properties and Health Benefits. LAP Lambert Academic Publishing, Germany.
  9. Oomah BD, Hosseinian F. (2008). Phytoestrogens. In Hurst WJ (Ed.), Methods of Analysis for Functional Foods and Nutraceuticals (pp. 1–65). CRC Press.

Conference presentations

  1. Luo M, Hosseinian F. (2024). Impact of ultrasound-treated emulsion gels on the structure of puree oriented to oropharyngeal dysphagia. Canadian Lipids and Protein Conference, Ottawa. Invited.
  2. Akoetey W, Hosseinian F. (2024). Effect of ultrasound and high-pressure pre-treatment on enzymatic hydrolysis and total phenolic content of hemp meal. Canadian Lipids and Protein Conference, Ottawa. Invited.
  3. Zhang Y, Luo M, Hosseinian F. (2023). Ultrasound-assisted novel double emulsion containing grape pomace polyphenols as a delivery system to encapsulate vitamin E and omega-3. ISNFF, Honolulu, USA.
  4. Zhang Y, Hosseinian F. (2023). Removal of tannins from grape pomace extracts by electrochemical method and development of an ultrasound-assisted double emulsion. AOCS Annual Meeting, Denver, USA.
  5. Luo M, Hosseinian F. (2022). Utilization of optimized psyllium husk emulsion gel as a functional ingredient to inhibit alpha-amylase, alpha-glucosidase and xanthine oxidase. Canadian Lipids and Proteins Conference.
  6. Hosseinian F. (2022). Effect of inulin to encapsulate ultrasonic-induced O/W/O double emulsion system and inhibit alpha-amylase, alpha-glucosidase and xanthine oxidase helping dysphagia. Canadian Lipids and Proteins Conference, AOCS/CAOCS. Keynote.
  7. Hosseinian F. (2012). Antioxidant and anti-inflammatory action of foods. Food Research Symposium, Carleton University.
  8. Agil R, Cameron S, Hosseinian F. (2012). Flaxseed mucilage enhancing probiotic growth in yogurt and acting as an antioxidant source. CIFST 50th Annual Conference, Niagara Falls, Ontario.
  9. Gunenc A, Seetharaman K, Mayer PM, Hosseinian F. (2011). Potential of alkylresorcinols in Canadian red hard and red soft wheat bran and their stability during baking. AACC International, Palm Springs, California. Also presented at CAOCS, 2011.
  10. Agil R, Hosseinian F. (2011). Triticale bran: A novel dietary source of prebiotics and antioxidants in fermented dairy products. AACC International, Palm Springs, California.
  11. Hosseinian F, Agil R, Oomah D, Mazza G. (2010). Alkylresorcinols in triticale bran has potential as new source of bioactive phenolics. CIFST, Winnipeg, Manitoba.
  12. Hosseinian F. (2009). Health benefits of whole grain. Carleton University, Ottawa.
  13. Hosseinian F, Mazza G. (2008). Phenolic acids, proanthocyanidins and lignans in triticale bran. ISNFF Annual Conference, Taiwan.
  14. Hosseinian F, Li W, Hydamaka AW, Lowry L, Beta T. (2007). Antioxidant activity of various fruits grown in Manitoba. Institute of Food Technologists Annual Meeting, Chicago.
  15. Hosseinian F. (2007). Flaxseed lignans are a good source of antioxidants. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg.
  16. Hosseinian F. (2006). Why flaxseed lignans? International Conference on Analytical Sciences and Spectroscopy, Kelowna, BC.