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Mostafa Karami

Observed name: M. Karami
ORCID: 0000-0002-8889-0866
Observed ORCID: 0000-0002-8889-0866
OpenAlex ID: A5021695064
Changes in the rheological properties of Iranian UF-Feta cheese during ripening
2008 · M. Karami, M.R. Ehsani, et al. · Food Chemistry · 96
Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl
2012 · R. Karimi, A.M. Mortazavian, et al. · Journal of Dairy Science · 69
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Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds
2022 · Sara Eshghi, Rouhollah Karimi, et al. · Journal of Food Measurement & Characterization · 55
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Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt
2021 · Mina Khorshidi, Ali Heshmati, et al. · Food Science & Nutrition · 43
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Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound
2023 · Fakhreddin Salehi, Moein Inanloodoghouz, et al. · Ultrasonics Sonochemistry · 40
Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese
2008 · M. Karami, M.R. Ehsani, et al. · Food Chemistry · 40
Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
2017 · Saber Hasani, Abbas Ali Sari, et al. · Food Science & Nutrition · 39
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The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage
2021 · Sara Eshghi, Rouhollah Karimi, et al. · Journal of Food Measurement & Characterization · 34
Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles
2022 · Faezeh Hakimian, Aryou Emamifar, et al. · LWT · 26
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Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
2021 · Rojin Tavakoli, Mostafa Karami, et al. · Food Science & Nutrition · 22
Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese
2008 · M. Karami, M. Reza Ehsani, et al. · Journal of Dairy Science · 21
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Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese
2024 · Hadis Rajaei Lak, Behnaz Bazargani‐Gilani, et al. · Food Science & Nutrition · 20
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties
2019 · Fahimeh Lotfian, Zahra Emam Djomeh, et al. · Food Science & Nutrition · 10
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The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA ‐5® and physicochemical properties of Iranian yoghurt drink (Doogh)
2017 · Mostafa Karami · International Journal of Dairy Technology · 9
Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus
2023 · Arash Tondhoush, Mostafa Soltani, et al. · Food Science & Nutrition · 8
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The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage
2024 · Zahra Mashhadi, Nafiseh Davati, et al. · Food Science & Nutrition · 6
Investigation of Physicochemical, Microbiological, and Rheological Properties and Volatile Compounds of Ewe and Cow Milk Yoghurt
2018 · Mostafa Karami · 6
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening
2024 · Aliakbar Gholamhosseinpour, Ali Karimi Davijani, et al. · Journal of Food Measurement & Characterization · 5
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components
2019 · Fahimeh Lotfian, Mostafa Karami, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 5
RETRACTED: Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk
2017 · M. Karami · LWT · 5
Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling
2024 · Farzad Saberi, Mostafa Karami, et al. · Journal of Food Measurement & Characterization · 4
The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production.
2019 · Mostafa Karami, Rezvan Esmaili, et al. · Food Science and Technology International · 4
Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt
2025 · Mina Noshadi, Mostafa Karami, et al. · Journal of Food Science and Technology · 3
Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee
2020 · Alireza Fadavi, Mohammadreza Pajohi‐Alamoti, et al. · Journal of Food Safety · 3
Effect of Prebiotics Oat and Rice Bran on Lactobacillus Acidophilus in Low-fat Yogurt
2016 · Ali Heshmati, Saber Hasani, et al. · Iranian Journal of Nutrition Sciences and Food Technology · 3
Works count: 39
Citation count: 580
H-index: 12
I10-index: 13
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