All Stories

  1. Analysis of acrylamide from potato chips using an amino column followed by PDA as the detection system in HPLC

    Article • Quality Assurance and Safety of Crops & Foods, September 2019, Wageningen Academic Publishers

    Karamatollah Rezaei

  2. Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins

    Article • Journal of Food Science, August 2017, Wiley

    Karamatollah Rezaei

  3. Mixed extracts of green tea and orange peel encapsulated and impregnated on black tea bag paper to be used as a functional drink

    Article • International Journal of Food Science & Technology, May 2017, Wiley

    Karamatollah Rezaei, fatemeh rasouli ghahroudi

  4. Antioxidant activity optimisation of Spirulina platensis C-phycocyanin obtained by freeze-thaw, microwave-assisted and ultrasound-assisted extraction methods

    Article • Quality Assurance and Safety of Crops & Foods, January 2017, Wageningen Academic Publishers

    Karamatollah Rezaei

  5. Optimisation of aflatoxin B1 reduction in pistachio nuts by kefir grains using statistical experimental methods

    Article • Quality Assurance and Safety of Crops & Foods, October 2016, Wageningen Academic Publishers

    Karamatollah Rezaei, Faramarz Khodaiyan

  6. Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue

    Article • Quality Assurance and Safety of Crops & Foods, June 2016, Wageningen Academic Publishers

    Dr. Kobra Heidarbeigi, Karamatollah Rezaei, Seyed Saeid Mohtasebi, Mahdi Ghasemi-Varnamkhasti

  7. In vitroantioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

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

    Karamatollah Rezaei

  8. Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    Karamatollah Rezaei

  9. Evaluating the effects of herbal essences from spearmint and wild thyme on the quality of camel's milk

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

    Karamatollah Rezaei