Mostafa Karami

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 9

Top Venues

Food science & nutrition

Bu Ali Sina University Faculty of Food Science and Technology

University of Tehran (PHD)

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

Affiliation History

Bu Ali Sina University Faculty of Food Science and Technology Jan 01 2011

Iran

Head of Faculty of Food Science and Technology :: Food Science and Technology

Islamic Azad university Jan 01 2004 - Jan 01 2011

Iran

Faculty member :: Food Science and TEchnology

Education History

University of Tehran

Iran

PHD :: Food Science and Technology

Publications

Hadis Rajaei Lak, Behnaz Bazargani-Gilani, Mostafa Karami
Different coating application methods: Zein-based edible coating containing Heracleum persicum essential oil for shelf-life enhancement of whey-less cheese. Food science & nutrition 12 (8) (2024)
Zahra Mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food science & nutrition 12 (6) (2024)
Hadis Rajaei Lak, Behnaz Bazargani-Gilani, Mostafa Karami
Different coating application methods: Zein-based edible coating containing Heracleum persicum essential oil for shelf-life enhancement of whey-less cheese. Food science & nutrition 12 (8) (2024)
Zahra Mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food science & nutrition 12 (6) (2024)
Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni-Rad, Mostafa Karami
Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus . Food science & nutrition 12 (1) (2023)
Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni-Rad, Mostafa Karami
Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus . Food science & nutrition 12 (1) (2023)
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)
Rojin Tavakoli, Mostafa Karami, Samira Bahramian, Aryou Emamifar
Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product. Food science & nutrition 9 (5) (2021)
Fahimeh Lotfian, Zahra Emam Djomeh, Mostafa Karami, Sohrab Moeini
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties. Food science & nutrition 7 (4) (2019)

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Publication Activity (10 Years)

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Mostafa Karami