| Chemical compositions of oils from several wild almond species A Moayedi, K Rezaei, S Moini, B Keshavarz Journal of the American Oil Chemists' Society 88 (4), 503-508, 2011 | 113 | 2011 |
| Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis A Moayedi, L Mora, MC Aristoy, M Safari, M Hashemi, F Toldrá Food chemistry 250, 180-187, 2018 | 103 | 2018 |
| ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition … A Moayedi, L Mora, MC Aristoy, M Hashemi, M Safari, F Toldrá Applied Biochemistry and Biotechnology 181 (1), 48-64, 2017 | 86 | 2017 |
| Moisture-dependent engineering properties of black cumin (Nigella sativa L.) seed SMT Gharibzahedi, SM Mousavi, A Moayedi, AT Garavand, SM Alizadeh Agricultural Engineering International: CIGR Journal 12 (1), 2010 | 71 | 2010 |
| Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions A Moayedi, M Hashemi, S Mohammad Journal of food science and technology 53 (1), 391-400, 2015 | 61 | 2015 |
| Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture M Shakerian, SH Razavi, SA Ziai, F Khodaiyan, MS Yarmand, A Moayedi Journal of food science and technology 52, 2428-2433, 2015 | 41 | 2015 |
| Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough Z Khanlari, A Moayedi, P Ebrahimi, M Khomeiri, A Sadeghi Journal of Food Processing and Preservation 45 (10), e15869, 2021 | 22 | 2021 |
| Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria M Shakerian, S Hadi Razavi, F Khodaiyan, SA Ziai, M Saeid Yarmand, ... International journal of food science & technology 49 (1), 261-268, 2014 | 22 | 2014 |
| Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate E Karimian, A Moayedi, M Khomeiri, M Aalami, AS Mahoonak Journal of Food Measurement and Characterization 14, 3408-3416, 2020 | 14 | 2020 |
| Nutritional, anti-nutritional, and antioxidant properties of several wild almond species from Iran M Hosseinzadeh, A Moayedi, H Chudar Moghaddas, K Rezaei Journal of Agricultural Science and Technology 21 (2), 369-380, 2019 | 14 | 2019 |
| Probiotic properties, safety assessment, and aroma-generating attributes of some lactic acid bacteria isolated from Iranian traditional cheese Z Zareie, A Moayedi, F Garavand, K Tabar-Heydar, M Khomeiri, ... Fermentation 9 (4), 338, 2023 | 10 | 2023 |
| Single and co-cultures of proteolytic lactic acid bacteria in the manufacture of fermented milk with high ACE inhibitory and antioxidant activities S Loghman, A Moayedi, M Mahmoudi, M Khomeiri, ... Fermentation 8 (9), 448, 2022 | 10 | 2022 |
| Study on postharvest physico-mechanical and aerodynamic properties of mungbean [Vigna radiate (L.) Wilczek] seeds M Ghasemlou, F Khodaiyan, SMT Gharibzahedi, A Moayedi, B Keshavarz International journal of food engineering 6 (6), 2010 | 9 | 2010 |
| Use of Cuminum cyminum essential oil and Biarum carduchcorum water extract on shelf-life extension of lambs at cold storage V Nemati, M Khomeiri, A Moayedi, A Sadeghi Mahoonak, A Sadeghi, ... Nutrition and Food Sciences Research 6 (3), 23-32, 2019 | 7 | 2019 |
| Prevalence and antibiotic susceptibility of Listeria monocytogenes isolated from retail ready-to-eat meat products in Gorgan, Iran V Nemati, M Khomeiri, A Sadeghi Mahoonak, A Moayedi Nutrition and Food Sciences Research 7 (1), 41-46, 2020 | 5 | 2020 |
| Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase M Moslemi, A Moayedi, M Khomeiri, Y Maghsoudlou Food Chemistry: x 17, 2022 | 4 | 2022 |
| Chemical composition and Fatty acid profile of some wild populations of Salvia leriifolia Benht. M Yousefi, V Nazeri, A Moayedi, M Mirza Iranian Journal of Natural Resources Research 1 (1), 37-45, 2012 | 4 | 2012 |
| Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria S Loghman, A Moayedi, M Mahmoudi, M Khomeiri Food Processing and Preservation Journal 11 (2), 35-48, 2020 | 3 | 2020 |
| The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage Z Salehi-Fathabadi, Y Maghsoudlou, H Akhavan, A Moayedi, S Khorasani Journal of food science and technology (Iran) 16 (86), 297-312, 2019 | 3 | 2019 |
| Optimization of gamma aminobutyric acid production from various protein hydrolysates by Lactiplantibacillus plantarum MCM4 A Moayedi, Z Zareie, F Yaghoubi, M Khomeiri Applied Food Biotechnology 9 (4), 287-296, 2022 | 2 | 2022 |
faramarz khodaiyanDepartment of Bioengineering, University of TehranVerified email at ut.ac.ir
