Research and Innovation in Food Science and Technology
Author = Alami, M.
The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology
Volume 8, Issue 1, April 2019, Pages 45-52
10.22101/jrifst.2019.04.30.814
Azra Mousavi Nasab; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Nasim Meshginfar
Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties
Volume 6, Issue 4, February 2018, Pages 351-360
10.22101/JRIFST.2018.02.12.643
Mohsen Gholami Dehnayebi; Mohammad Ghorbani; alireza sadeghimahoonak; Mehran Aalami; Mahboobeh Kashiri
Production and study on antioxidant activity of protein hydrolysate from whey protein
Volume 4, Issue 3, November 2015, Pages 271-282
10.22101/JRIFST.2015.11.22.437
Shima Piri; alireza sadeghimahoonak; mohammad ghorbani; Mehran Alami
Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius)
Volume 2, Issue 4, March 2014, Pages 351-364
10.22101/JRIFST.2014.03.01.245
Alireza Mehregan Nikoo; alireza sadeghimahoonak; mohammad ghorbani; Ali Taheri; Mehran Aalami; Faeze Kamali
The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit
Volume 1, Issue 3, December 2012, Pages 219-228
10.22101/JRIFST.2012.12.20.136
S. Mamashloo; A. Sadeghi Mahoonak; M. Ghorbani; M. Alami; M. Khomeiri
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