Mehri Hadinezhad

Research Scientist

Dr. Hadinezhad is working in the areas of grain chemistry and quality to improve Canadian grains (wheat, oat, barley, soybean) with respect to processing for food applications, end-use quality, nutritional benefits and crop performance.

Current research and/or projects

Member of multidiciplinary team:

  1. Development of spring wheat varieties and germplasm for market competitiveness​ and improving end-use quality
  2. Building economic value in winter wheat through improved Hard Red and Soft White genetics for Eastern Canada
  3. Oat breeding, genomic, and agronomic research to improve oat yield and quality
  4. Targeted and Useful Genomics for Barley and Oat (Tugboat):research in oat and barley genomics for specific and usful traits
  5. Meeting the soybean protein meal standard in Western Canada
  6. Short season conventional soybean breeding

Responsible for:

  1. Evaluation of the quality of wheat grains registered in official tests for certification in Ontario
  2. Evaluation of the quality of wheat grains registered in official trials for approval in Quebec under the Reseau Grandes Cultures administered by CEROM
  3. Screening wheat genetic lines from C&M Seeds breeding program for dough strength/bread potential
  4. Evaluation of the quality of oat lines entered in official Quebec trials

Education and awards

Ph.D.    Biosystems Engineering, University College Dublin, Ireland

M. Sc.   Analytical Chemistry, Ferdowsi University of Mashhad, Iran

B. Sc.   Chemistry, Ferdowsi University of Mashhad, Iran

Key publications

Hadinezhad, M., and Miller, S. S. (2019). Response to infection by Fusarium graminearum in the rachis of a resistant and a susceptible wheat genotype. Canadian Journal of Plant Pathology

Perea-Domínguez, X. P., Espinosa-Alonso, L. G., Hosseinian, F., HadiNezhad, M., Valdez-Morales, M., and Medina-Godoy, S. (2017). Phenolic profile and antioxidant activity from non-toxic Mexican Jatropha curcas L. shell methanolic extracts. Natural Product Research, 31(5), 610-614. DOI: 10.1080/14786419.2016.1209665

Rashidi, A., HadiNezhad, M., Rajabzadeh, N., Yarmand, M.S., and Nemati, S. (2016). Frozen baguette bread dough I. Rheological behavior during Storage. Journal of Cereal Science, 72, 24-29. DOI: 10.1016/j.jcs.2016.08.014

Rashidi, A., HadiNezhad, M., Rajabzadeh, N., Yarmand, M.S., and Nemati, S. (2016). Frozen baguette bread dough II. Textural and sensory characteristics of baked product. Journal of Cereal Science, 70, 9-15.

HadiNezhad, M., Rowland, O., and Hosseinian, F. (2015). The fatty acid profile and phenolic composition of Descurainia sophia seeds extracted by supercritical CO2. Journal of the American Oil Chemists’ Society, 92, 1379–1390.

Gunenc, A; HadiNezhad, M., Farah, I., Hashem, A., and 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, 109-119.

Mousazadeh, M., Mousavi, S. M., Emam-Djomeh, Z., HadiNezhad, M, and Gharibzahedi, S. M. T. (2014). Formulation optimization of pistachio oil-spreads by characterization of the instrumental textural attributes. International Journal of Food Properties, 17(6), 1355-1368.

HadiNezhad, M., Duc, C., Han, N. F., and Hosseinian, F. (2013). Flaxseed soluble dietary fibre enhances lactic acid bacterial survival and growth in kefir and possesses high antioxidant capacity. Journal of Food Research, 2 (5), 152-163.

Gunenc, A., HadiNezhad, M., Tamburic-Ilincic, L., Mayer, P.M. and Hosseinian, F. (2013). Effects of region and cultivar on alkylresorcinols content and composition in wheat bran and their antioxidant activity. Journal of Cereal Science, 57, 405-410.

Jouki, M., Khazaei, N., Ghasemloo, M., and HadiNezhad, M. (2013). Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohydrate Polymers. 96, 39-46.

Mousazadeh, M.,  Mousavi, S. M., Emam-Djomeh, Z., HadiNezhad, M., and Rahmati, N. (2013). Stability and dynamic rheological characterization of spread developed based on pistachio oil. International Journal of Biological Macromolecules, 56, 133-139.

Nasabi, M., Labbafi, M., HadiNezhad, M., Khanmohammadi, M. and Bagheri Garmarudi, A. (2013). Investigation of TiO2 nanoparticle efficiency on decolourisation of industrial date syrup. International Journal of Food Science and Technology, 48, 316-323.

Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Hadinejad, M., Emam-Djomeh, Z., and Mirzapour, M. (2013). Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars, organic acids and phenolic compounds, Food Biotechnology, 27(1), 1-13.

HadiNezhad, M. and Butler, F. (2010). Effect of flour type and baking temperature on cake dynamic height profile measurements during baking. Food and Bioprocess Technology, 3,594-602.

HadiNezhad, M. and Butler, F. (2009). Association of glutenin subunit composition and dough rheological characteristics with cookie baking properties of soft wheat cultivars. Cereal Chemistry 86(3), 339-349.

HadiNezhad, M. and Butler, F. (2009). Effect of flour type and dough rheological  properties on cookie spread measured dynamically during baking. Journal of Cereal Science 49, 178-183.