| Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch H Molavi, SMA Razavi, R Farhoosh Food chemistry 245, 385-393, 2018 | 114 | 2018 |
| A review on biodegradable starch based film H Molavi, S Behfar, MA Shariati, M Kaviani, S Atarod The Journal of Microbiology, Biotechnology and Food Sciences 4 (5), 456, 2015 | 84 | 2015 |
| Monitoring of Aflatoxin M1 in milk using a novel electrochemical aptasensor based on reduced graphene oxide and gold nanoparticles SF Ahmadi, M Hojjatoleslamy, H Kiani, H Molavi Food chemistry 373, 131321, 2022 | 36 | 2022 |
| Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt E Nikoofar, M Hojjatoleslamy, A Shakerian, H Molavi, MA Shariaty International Journal of Farming and Allied Sciences 2 (20), 861-865, 2013 | 33 | 2013 |
| Evaluation of the cake quality made from acorn-wheat flour blends as a functional food H Molavi, J Keramat, B Raisee JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY 5 (2), 53-60, 2015 | 31 | 2015 |
| Evaluation effect of tragacanth gum on quality properties of sponge cake A Hajmohammadi, J Keramat, M Hojjatoleslami, H Molavi Iranian Journal of Food Science Technology 42 (11), 1-8, 2014 | 28 | 2014 |
| Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat S Bagheri Kakash, M Hojjatoleslamy, G Babaei, H Molavi Food Science and Technology 39, 980-992, 2019 | 21 | 2019 |
| Dynamic Rheological and Textural Properties of Acorn (Quercus brantii Lindle.) Starch: Effect of Single and Dual Hydrothermal Modifications H Molavi, SMA Razavi Starch‐Stärke 70 (11-12), 1800086, 2018 | 19 | 2018 |
| Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches H Molavi, SMA Razavi Starch‐Stärke 70 (3-4), 1700156, 2018 | 12 | 2018 |
| The effect of adding oat β-D-glucan on physical properties of sponge cake. A Hajmohammadi, J Keramat, M Hojateslami, H Molavi Iranian Food Science & Technology Research Journal 9 (3), 2013 | 8 | 2013 |
| Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design P Hosseini, M Hojjatoleslamy, H Molavi International Journal of Biological Macromolecules 237, 123869, 2023 | 5 | 2023 |
| The Effect of Germinated Lentil Flour on the Physicochemical and Organoleptic Characteristics of Sangak Bread SN Razavi, M Hojjatoleslamy, H Molavi, LS Boroujeni Journal of Culinary Science & Technology 20 (3), 253-265, 2020 | 5 | 2020 |
| Effect of tragacanth gum on texture and staling of commercial sponge cake A Hajmohamadi, J Keramat, M Hojjatoleslamy, H Molavi Journal of Medicinal Herbs, 4 (1), 39-42, 2013 | 5 | 2013 |
| Production of low fat hamburger using hydrocolloid coatings Z Farajzadeh, E Rahimi, M Hojjatoleslamy, H Molavi JOURNAL OF FOOD HYGIENE 2 (48), 61-70, 2013 | 5 | 2013 |
| Phytochemistry analysis of essential oils of Heracleum lasiopetalum fruits, Thymus carmanicus aerial parts, and Myrtus communis leaves BL SEDAGHAT, M Hojjatoleslami, PA GHASEMI JOURNAL OF HERBAL DRUGS 4 (2), 101-107, 2013 | 5 | 2013 |
| Investigating the rheological properties of molten sugar‐free dark chocolates SV Loghmani, M Hojjatoleslamy, H Molavi, M Fazel Journal of Food Process Engineering 45 (5), e14018, 2022 | 3 | 2022 |
| Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk MR Gahroui, M Hojjatoleslamy, H Kiani, H Molavi Food Science and Technology 42, e56720, 2021 | 2 | 2021 |
| Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat S Bagherikakash, M Hojjatoleslamy, G Babaei, H Molavi Journal of Food Biosciences and Technology 12 (4), 57-76, 2022 | 1 | 2022 |
| EFFECTS OF CROSS-LINKING MODIFICATION WITH PHOSPHORYL CHLORIDE (POCL3) ON PYSIOCHEMICAL PROPERTIES OF BARLEY STARCH. Z Malekpour, M Hojjatoleslamy, H Molavi, J Keramat, AG Yazdi, ... Potravinarstvo 10 (1), 2016 | 1 | 2016 |
| The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate SV Loghmani, M Hojjatoleslamy, H Molavi, M Fazel Food Engineering Research 22 (74), 133-148, 2023 | | 2023 |
Mohammad HojjatoleslamyAssoc. Prof. Islamic Azad university, Shahrekord branchVerified email at iaushk.ac.ir
