| Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity A Karimi, MH Azizi, H Ahmadi Gavlighi Food Science & Nutrition 8 (5), 2395-2405, 2020 | 83 | 2020 |
| Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread A Karimi, HA Gavlighi, RA Sarteshnizi, CC Udenigwe Journal of Cereal Science 97, 103148, 2021 | 56 | 2021 |
| Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation N Bazsefidpar, APG Yazdi, A Karimi, M Yahyavi, M Amini, HA Gavlighi, ... Food Chemistry 435, 137565, 2024 | 17 | 2024 |
| Application of Spirulina as an innovative ingredient in pasta and bakery products M Nejatian, APG Yazdi, H Saberian, N Bazsefidpar, A Karimi, A Soltani, ... Food Bioscience, 105170, 2024 | 2 | 2024 |
| Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential A Karimi, M Barzegar, M Rahmati, N Bazsefidpar, A Soltani, SM Jafari Applied Food Research 4 (2), 100510, 2024 | | 2024 |
Hassan Ahmadi GavlighiAssociate Professor, Department of Food Science and Technology,Tarbiat Modares University在 modares.ac.ir 的电子邮件经过验证
