| 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 | 128 | 2018 |
| 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 | 124 | 2011 |
| 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 | 110 | 2017 |
| 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 | 80 | 2015 |
| 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 | 79 | 2010 |
| 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 (4), 2428-2433, 2015 | 63 | 2015 |
| 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 | 45 | 2023 |
| 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 | 38 | 2021 |
| Application of high-GABA producing Lactobacillusplantarum 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 (6), 3408-3416, 2020 | 33 | 2020 |
| 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 | 31 | 2022 |
| 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 and Technology 49 (1), 261-268, 2014 | 25 | 2014 |
| Application of the selected yeast isolate in type IV sourdough to produce enriched clean-label wheat bread supplemented with fermented sprouted barley M Pahlavani, A Sadeghi, M Ebrahimi, M Kashaninejad, A Moayedi Journal of Agriculture and Food Research 15, 101010, 2024 | 19 | 2024 |
| 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 | 19 | 2019 |
| 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 | 16 | 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 | 14 | 2010 |
| Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough. S Shahryari, A Sadeghi, M Ebrahimi, AS Mahoonak, A Moayedi Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi …, 2022 | 11 | 2022 |
| 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 Nutr Food Sci Res 7 (1), 41-46, 2020 | 9 | 2020 |
| Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough F Hajinia, A Sadeghi, A Sadeghi Mahoonak, M Khomeiri, Y Maghsoudlou, ... Journal of Food Hygiene 10 (37), 45-59, 2020 | 9 | 2020 |
| Characterization of bacterial cellulose/PVA composite films incorporated with sesame meal protein hydrolysate: Physicochemical, antimicrobial, and antioxidant properties P Raei, M Khomeiri, AS Mahounak, A Moayedi, M Kashiri Applied Food Research 5 (1), 100727, 2025 | 8 | 2025 |
| Enzymatic hydrolysis of white-cheek shark skin gelatin: Optimization, structural transformations, functional characteristics, and antioxidant potential HS Tabarestani, H Shahram, AS Mahoonak, A Moayedi, S Kaveh LWT 213, 117060, 2024 | 8 | 2024 |
faramarz khodaiyanDepartment of Bioengineering, University of TehranVerified email at ut.ac.ir
