Mohammad Hojjatoleslamy
Overview
Explore the profile of Mohammad Hojjatoleslamy including associated specialties, affiliations and a list of published articles.
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Articles
11
Citations
54
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Recent Articles
1.
Nosouhian E, Hojjatoleslamy M, Goli M, Jafari M, Kiani H
Int J Biol Macromol
. 2023 Apr;
240:124298.
PMID: 37059284
This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as...
2.
Hosseini P, Hojjatoleslamy M, Molavi H
Int J Biol Macromol
. 2023 Mar;
237:123869.
PMID: 36871687
In this study, the impact of three different biopolymers, namely, quince seed gum, potato starch and gellan gum, at levels of zero to three, on optimizing the biodegradable film was...
3.
Azari S, Hojjatoleslamy M, Mousavi Z, Kiani H, Jalali S
Front Nutr
. 2022 Aug;
9:916728.
PMID: 35967809
Background And Purpose: In regard to the biosynthesis of conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) by some bacteria, the objective of this study was to evaluate the efficiency...
4.
Ahmadi S, Hojjatoleslamy M, Kiani H, Molavi H
Food Chem
. 2021 Nov;
373(Pt A):131321.
PMID: 34742040
Accurate and rapid detection of Aflatoxins as one of the most hazardous compounds in foodstuffs is very important. In this study, a label-free electrochemical aptasensor was developed to identify aflatoxin...
5.
Ataei Nukabadi F, Hojjatoleslamy M, Abbasi H
Food Sci Nutr
. 2021 Feb;
9(2):757-771.
PMID: 33598161
Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design-Expert v. 10 software (0-25, 25-0, 18.75-6.25, 6.25-18.75, and 12.5-12.5)....
6.
Mozafari H, Hojjatoleslamy M, Mohammadizadeh M
Int J Biol Macromol
. 2020 Nov;
167:1517-1526.
PMID: 33217461
In this study, the Zodo gum exudated by Amygdalus scoparia spach underwent the periodate oxidation process for chemical modification and the formation of dialdehyde groups. Modification of the Zodo gum...
7.
Yarahmadi N, Hojjatoleslamy M, Sedaghat Boroujeni L
Food Sci Nutr
. 2020 Jul;
8(7):3225-3233.
PMID: 32724587
The effect of different drying procedures on the quality characteristics of subsp. is addressed in this work. Using five different drying methods include microwave, oven (40 and 60°C), sun, and...
8.
Atashkar M, Hojjatoleslamy M, Sedaghat Boroujeni L
Food Sci Nutr
. 2018 Jul;
6(4):1015-1022.
PMID: 29983965
Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The...
9.
Sedaghat Boroujeni L, Hojjatoleslamy M
Food Sci Nutr
. 2018 Jul;
6(4):1006-1014.
PMID: 29983964
The aim of this study was to evaluate the antioxidant effects of the essential oils of leaves and aerial parts in order to improve the physicochemical properties of potato chips....
10.
Alaei F, Hojjatoleslamy M, Hashemi Dehkordi S
Food Sci Nutr
. 2018 Mar;
6(2):512-519.
PMID: 29564119
Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This...