Ali Heshmati

ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 9

Top Venues

Food science & nutrition

Journal of food biochemistry

Hamadan University of Medical Sciences Medical School

University of Tehran (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Hamadan University of Medical Sciences Medical School Mar 29 2017

Iran

Associate professor :: nutrition

Hamadan University of Medical Sciences Medical School Mar 08 2013 - Mar 28 2017

Iran

Assistant professor :: Nutrition

Education History

University of Tehran Sep 23 2009 - Nov 04 2012

Iran

PHD :: Food Hygiene and control

University of Tehran Oct 22 2003 - Apr 18 2005

Iran

MSC :: Food industry

Publications

Maryam Maghsoud, Ali Heshmati, Mehdi Taheri, Aryou Emamifar, Fatemeh Esfarjani
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake. Food science & nutrition 12 (2) (2023)
Maryam Maghsoud, Ali Heshmati, Mehdi Taheri, Aryou Emamifar, Fatemeh Esfarjani
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake. Food science & nutrition 12 (2) (2023)
Jalal Portaghi, Ali Heshmati, Mehdi Taheri, Ebrahim Ahmadi, Amin Mousavi Khaneghah
Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese. Food science & nutrition 11 (10) (2023)
Amir Nili Ahmadabadi, Kiyana Torabi, Mojdeh Mohammadi, Ali Heshmati
Thermally oxidized sunflower oil diet alters leptin/ghrelin balance and lipid profile in rats: Possible role of reactive aldehydes in dyslipidemia. Journal of food biochemistry (2022)
Mina Khorshidi, Ali Heshmati, Mehdi Taheri, Mostafa Karami, Reza Mahjub
Effect of whey protein- and xanthan-based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt. Food science & nutrition 9 (7) (2021)
Ahmad Nourmohammadi, Ebrahim Ahmadi, Ali Heshmati
Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology. Food science & nutrition 9 (5) (2021)
Payman Mozaffary, Jafar Mohammadzadeh Milani, Ali Heshmati
The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making. Food science & nutrition 7 (6) (2019)
Ali Heshmati, Mina Hamidi, Amir Nili Ahmadabadi
Effect of storage, washing, and cooking on the stability of five pesticides in edible fungi of Agaricus bisporus: A degradation kinetic study. Food science & nutrition 7 (12) (2019)
Malihe Mousavi, Ali Heshmati, Amir Daraei Garmakhany, Aliasghar Vahidinia, Mehdi Taheri
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food science & nutrition 7 (3) (2019)

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Publication Activity (10 Years)

Top Topics

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Ali Heshmati