All Stories

  1. Associated Changes in the Structural and Antioxidant Activity of Myofibrillar Proteins via Interaction of Polyphenolic Compounds and Protein Extracted from Lentil (Lens culinaris)

    Article • Journal of Food Biochemistry, March 2023, Hindawi Publishing Corporation

    Hassan Ahmadi Gavlighi

  2. Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

    Article • Food Science & Nutrition, February 2023, Wiley

    Hassan Ahmadi Gavlighi

  3. Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides

    Article • Biomass Conversion and Biorefinery, February 2023, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  4. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

    Article • Food Science & Nutrition, December 2022, Wiley

    Hassan Ahmadi Gavlighi

  5. Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage

    Article • Food Bioscience, December 2022, Elsevier

    Hassan Ahmadi Gavlighi

  6. Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2022, Wiley

    Hassan Ahmadi Gavlighi

  7. Low‐molecular weight oligosaccharides from gum tragacanth ( Astragalus gossypinus ) ameliorate nonalcoholic fatty liver disease ( NAFLD ) in Wistar male rats

    Article • Food Science & Nutrition, October 2022, Wiley

    Hassan Ahmadi Gavlighi

  8. Potential benefits of Moringa peregrina defatted seed: Effect of processing on nutritional and anti-nutritional properties, antioxidant capacity, in vitro digestibility of protein and starch, and inhibition of α-glucosidase and α-amylase enzymes

    Article • Food Chemistry Advances, October 2022, Elsevier

    Hassan Ahmadi Gavlighi

  9. Deodorization of sunflower oil by high voltage electric field as a nonthermal method sunflower oil refining by electric field

    Article • Journal of Food Science, September 2022, Wiley

    Hassan Ahmadi Gavlighi

  10. Assisted ohmic heating extraction of pectin from pomegranate peel

    Article • Chemical Engineering and Processing - Process Intensification, February 2022, Elsevier

    Hassan Ahmadi Gavlighi

  11. Natural Antioxidants and Flavorings for Clean Label Foods

    Article • January 2022, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  12. In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography

    Article • LWT, January 2022, Elsevier

    Hassan Ahmadi Gavlighi

  13. Utilization of Bitter Orange Seed as a Novel Pectin Source: Compositional and Rheological Characterization

    Article • JOURNAL OF RENEWABLE MATERIALS, January 2022, Computers, Materials and Continua (Tech Science Press)

    Hassan Ahmadi Gavlighi

  14. A review on pectin extraction methods using lignocellulosic wastes

    Article • Biomass Conversion and Biorefinery, December 2021, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  15. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

    Article • LWT, August 2021, Elsevier

    Hassan Ahmadi Gavlighi

  16. Structure–antioxidant activity relationships of gallic acid and phloroglucinol

    Article • Journal of Food Measurement & Characterization, July 2021, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  17. Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

    Article • LWT, May 2021, Elsevier

    Hassan Ahmadi Gavlighi

  18. Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread

    Article • Journal of Cereal Science, January 2021, Elsevier

    Hassan Ahmadi Gavlighi

  19. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

    Article • LWT, January 2021, Elsevier

    Hassan Ahmadi Gavlighi

  20. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

    Article • LWT, December 2020, Elsevier

    Hassan Ahmadi Gavlighi

  21. Enzymatic production of xylooligosaccharide from date (Phoenix dactylifera L.) seed

    Article • Food Science & Nutrition, November 2020, Wiley

    Hassan Ahmadi Gavlighi

  22. Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil

    Article • Journal of Food Science and Technology, October 2020, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  23. The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

    Article • International Journal of Dairy Technology, October 2020, Wiley

    Hassan Ahmadi Gavlighi

  24. Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma

    Article • Journal of Food Science, September 2020, Wiley

    Hassan Ahmadi Gavlighi

  25. Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality

    Article • LWT, September 2020, Elsevier

    Hassan Ahmadi Gavlighi

  26. Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

    Article • Food Science & Nutrition, June 2020, Wiley

    Hassan Ahmadi Gavlighi

  27. Structural characteristics, molecular properties and immunostimulatory effects of sulfated polysaccharide from freshwater Myriophyllum spicatum L

    Article • International Journal of Biological Macromolecules, June 2020, Elsevier

    Hassan Ahmadi Gavlighi

  28. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

    Article • Food Science & Nutrition, May 2020, Wiley

    Hassan Ahmadi Gavlighi

  29. Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity

    Article • Food Science & Nutrition, April 2020, Wiley

    Hassan Ahmadi Gavlighi

  30. Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

    Article • Journal of Food Biochemistry, March 2020, Hindawi Publishing Corporation

    Hassan Ahmadi Gavlighi

  31. Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract

    Article • International Journal of Dairy Technology, March 2020, Wiley

    Hassan Ahmadi Gavlighi

  32. Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

    Article • Veterinary Medicine and Science, November 2019, Wiley

    Hassan Ahmadi Gavlighi

  33. Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles

    Article • Food Bioscience, August 2019, Elsevier

    Hassan Ahmadi Gavlighi

  34. Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

    Article • LWT, July 2019, Elsevier

    Hassan Ahmadi Gavlighi

  35. Novel oleogel formulation based on amaranth oil: Physicochemical characterization

    Article • Food Science & Nutrition, May 2019, Wiley

    Hassan Ahmadi Gavlighi

  36. Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

    Article • LWT, May 2019, Elsevier

    Hassan Ahmadi Gavlighi

  37. Effect of apple peel extract as natural antioxidant on lipid and protein oxidation of rainbow trout (Oncorhynchus mykiss) mince

    Article • International Aquatic Research, March 2019, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  38. Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract

    Article • Food Chemistry, March 2019, Elsevier

    Hassan Ahmadi Gavlighi

  39. Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

    Article • LWT, March 2019, Elsevier

    Hassan Ahmadi Gavlighi

  40. Optimization of high voltage electric field as a novel non-thermal method of sunflower oil neutralization

    Article • Separation and Purification Technology, March 2019, Elsevier

    Hassan Ahmadi Gavlighi

  41. Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts

    Article • Food Bioscience, February 2019, Elsevier

    Hassan Ahmadi Gavlighi

  42. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

    Article • Meat Science, January 2019, Elsevier

    Hassan Ahmadi Gavlighi

  43. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars

    Article • Journal of Food Science and Technology, December 2018, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  44. Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull

    Article • Food Science & Nutrition, December 2018, Wiley

    Hassan Ahmadi Gavlighi

  45. Evaluation of the inhibitory effect of pistachio (Pistacia vera L.) green hull aqueous extract on mushroom tyrosinase activity and its application as a button mushroom postharvest anti-browning agent

    Article • Postharvest Biology and Technology, November 2018, Elsevier

    Hassan Ahmadi Gavlighi

  46. Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach

    Article • International Journal of Biological Macromolecules, September 2018, Elsevier

    Hassan Ahmadi Gavlighi

  47. Comparison of sucrose metabolism in wheat seedlings during drought stress and subsequent recovery

    Article • Biologia Plantarum, September 2018, Institute of Experimental Botany

    Hassan Ahmadi Gavlighi

  48. Concentration of pistachio hull extract antioxidants using membrane separation and reduction of membrane fouling during process

    Article • Food Science & Nutrition, August 2018, Wiley

    Hassan Ahmadi Gavlighi

  49. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

    Article • Comprehensive Reviews in Food Science and Food Safety, April 2018, Wiley

    Hassan Ahmadi Gavlighi

  50. Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index

    Article • Food Research International, March 2018, Elsevier

    Hassan Ahmadi Gavlighi

  51. Fructan dynamics and antioxidant capacity of 4-day-old seedlings of wheat (Triticum aestivum) cultivars during drought stress and recovery

    Article • Functional Plant Biology, January 2018, CSIRO Publishing

    Hassan Ahmadi Gavlighi

  52. The potential of ohmic heating for pectin extraction from orange waste

    Article • Journal of Food Processing and Preservation, September 2017, Wiley

    zohreh hamidi-esfahani, Hamed Saberian, Hassan Ahmadi Gavlighi

  53. Omega-3 PUFA concentration by a novel PVDF nano-composite membrane filled with nano-porous silica particles

    Article • Food Chemistry, September 2017, Elsevier

    Hassan Ahmadi Gavlighi

  54. Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

    Article • International Journal of Biological Macromolecules, September 2017, Elsevier

    Hassan Ahmadi Gavlighi

  55. Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions

    Article • Journal of Cereal Science, September 2017, Elsevier

    Hassan Ahmadi Gavlighi

  56. Optimization of pectin extraction from orange juice waste assisted by ohmic heating

    Article • Chemical Engineering and Processing - Process Intensification, July 2017, Elsevier

    Hassan Ahmadi Gavlighi

  57. Investigation of effects of fucoidan polysaccharides extracted from twospecies of Padina on the wound-healing process in the rat

    Article • TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES, January 2017, The Scientific and Technological Research Council of Turkey (TUBITAK-ULAKBIM) - DIGITAL COMMONS JOURNALS

    Hassan Ahmadi Gavlighi

  58. Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties

    Article • Carbohydrate Polymers, November 2016, Elsevier

    Hassan Ahmadi Gavlighi

  59. Omega-3 Polyunsaturated Fatty Acids Concentration Using Synthesized Poly-Vinylidene Fluoride (PVDF) Asymmetric Membranes

    Article • Journal of the American Oil Chemists Society, August 2016, Wiley

    Hassan Ahmadi Gavlighi

  60. Seafood Waste-Derived Peptides: Their Antioxidant Activity and Potential as Alternative Preservatives in Fish Products

    Article • January 2016, Elsevier

    Hassan Ahmadi Gavlighi

  61. Concentration of Omega-3 polyunsaturated fatty acids by polymeric membrane

    Article • International Journal of Food Science & Technology, August 2015, Wiley

    Hassan Ahmadi Gavlighi

  62. Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum

    Article • Food Hydrocolloids, May 2013, Elsevier

    Dayang Norulfairuz Abang Zaidel, Hassan Ahmadi Gavlighi

  63. Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

    Article • Journal of Agricultural and Food Chemistry, February 2013, American Chemical Society (ACS)

    Hassan Ahmadi Gavlighi

  64. Enhanced enzymatic cellulose degradation by cellobiohydrolases via product removal

    Article • Biotechnology Letters, October 2012, Springer Science + Business Media

    Hassan Ahmadi Gavlighi

  65. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

    Article • Food Hydrocolloids, October 2011, Elsevier

    Dr Mehrdad Mohammadi, Hassan Ahmadi Gavlighi

  66. Classification of protein content and technological properties of eighteen wheat varieties grown in Iran

    Article • International Journal of Food Science & Technology, November 2006, Wiley

    Hassan Ahmadi Gavlighi