Author

Hamed Mirhosseini

Coca Cola Company - Cited by 6,291 - Food Ingredients: science & technology

Biography

 Hamed Mirhosseini is affiliated to the Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Sri Serdang, 43400 UPM Serdang, Selangor, Malaysia. Hamed’s area of interests include Red grape pomace; HSCCC; NMR; Anthocyanins; Color activity concept, Nutrition, Diet, Nutrients, Food science, Food Toxicology  
Title
Cited by
Year
Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation …
S Samaram, H Mirhosseini, CP Tan, HM Ghazali, S Bordbar, A SerjouieFood Chemistry 172, 7-17, 2015201
239
2015
Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids
M Kazemi, R Karim, H Mirhosseini, AA HamidFood chemistry 206, 156-166, 2016201
164
2016
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
S Tamnak, H Mirhosseini, CP Tan, HM Ghazali, K MuhammadFood Hydrocolloids 56, 405-416, 2016201
117
2016
Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta
H Mirhosseini, NFA Rashid, BT Amid, KW Cheong, M Kazemi, ...LWT-Food science and Technology 63 (1), 184-190, 2015201
113
2015
Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent …
F Fathordoobady, H Mirhosseini, J Selamat, MY Abd ManapFood chemistry 202, 70-80, 2016201
112
2016
Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate …
S Tamnak, H Mirhosseini, CP Tan, BT Amid, M Kazemi, S HedayatniaFood Hydrocolloids 61, 599-608, 2016201
73
2016
Rapid investigation of α-glucosidase inhibitory activity of Phaleria macrocarpa extracts using FTIR-ATR based fingerprinting
S Easmin, MZI Sarker, K Ghafoor, S Ferdosh, J Jaffri, ME Ali, ...journal of food and drug analysis 25 (2), 306-315, 2017201
59
2017
Quality evaluation of cold‐pressed edible oils from Macedonia
S Kostadinović Veličkovska, L Brühl, S Mitrev, H Mirhosseini, B MatthäusEuropean journal of lipid science and technology 117 (12), 2023-2035, 2015201
57
2015
Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
KM Safura Shaaruddin, Hasanah Mohd Ghazali, Seyed Hamed MirhosseiniLWT - Food Science and Technology 84, 129-134, 201749201
49
2017
Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition
P Kavousi, H Mirhosseini, H Ghazali, AA AriffinFood Chemistry 182, 164-170, 2015201
44
2015
Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms
TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP TanFood chemistry 194, 416-423, 2016201
43
2016
Producing a lycopene nanodispersion: The effects of emulsifiers
YN Shariffa, TB Tan, F Abas, H Mirhosseini, IA Nehdi, CP TanFood and Bioproducts Processing 98, 210-216, 2016201
42
2016
Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization
YN Shariffa, TB Tan, U Uthumporn, F Abas, H Mirhosseini, IA Nehdi, ...Food Research International 101, 165-172, 2017201
39
2017
The use of innovative and efficient nanocomposite (magnetic graphene oxide) for the reduction on of Fusarium mycotoxins in palm kernel cake
AA Pirouz, J Selamat, SZ Iqbal, H Mirhosseini, RA Karjiban, FA BakarScientific reports 7 (1), 12453, 2017201
39
2017
Antioxidant activity enhancement of biodegradable film as active packaging utilizing crude extract from durian leaf waste
WYJ Kam, H Mirhosseini, F Abas, N Hussain, S Hedayatnia, HLF ChongFood Control 90, 66-72, 2018201
35
2018
Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms
TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP TanFood chemistry 205, 155-162, 2016201
33
2016
Aqueous two-phase purification of α-Amylase from white pitaya (Hylocereus undatus) peel in polyethylene glycol/citrate system: Optimization by response surface methodology
Z Shad, H Mirhosseini, ASM Hussin, B Forghani, M Motshakeri, ...Biocatalysis and agricultural biotechnology 14, 305-313, 2018201
29
2018
Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract
M Kazemi, R Karim, H Mirhosseini, AA Hamid, S TamnakFood and Bioprocess Technology 10, 379-393, 2017201
24
2017
Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters
TB Tan, NS Yussof, F Abas, H Mirhosseini, IA Nehdi, CP TanJournal of Food Engineering 177, 65-71, 2016201
23
2016
Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia
S Kostadinović Veličkovska, A Catalin Moţ, S Mitrev, R Gulaboski, L Brühl, ...Journal of food science and technology 55, 1614-1623, 2018201
22
2018

Referred From: https://scholar.google.com/citations?user=APk5eloAAAAJ&hl=en&oi=ao

Cited by
Citations 6291
h-index 47
i10-index 105
Open Access Journals