Ali Akbar Moosavi-Movahedi
Ali Akbar Moosavi-Movahedi
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Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application
M Esmaili, SM Ghaffari, Z Moosavi-Movahedi, MS Atri, A Sharifizadeh, ...
LWT-food science and technology 44 (10), 2166-2172, 2011
Intracellular ROS protection efficiency and free radical-scavenging activity of curcumin
A Barzegar, AA Moosavi-Movahedi
PloS one 6 (10), e26012, 2011
Catalase and its mysteries
HS Tehrani, AA Moosavi-Movahedi
Progress in Biophysics and Molecular Biology 140, 5-12, 2018
How a protein can remain stable in a solvent with high content of urea: insights from molecular dynamics simulation of Candida antarctica lipase B in urea: choline chloride …
H Monhemi, MR Housaindokht, AA Moosavi-Movahedi, MR Bozorgmehr
Physical Chemistry chemical physics 16 (28), 14882-14893, 2014
Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils
M Mohammadian, M Salami, S Momen, F Alavi, Z Emam-Djomeh, ...
Food Hydrocolloids 87, 902-914, 2019
Biosurfactant-producing bacterium, Pseudomonas aeruginosa MA01 isolated from spoiled apples: physicochemical and structural characteristics of isolated biosurfactant
H Abbasi, MM Hamedi, TB Lotfabad, HS Zahiri, H Sharafi, F Masoomi, ...
Journal of bioscience and bioengineering 113 (2), 211-219, 2012
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637
M Moslehishad, MR Ehsani, M Salami, S Mirdamadi, H Ezzatpanah, ...
International Dairy Journal 29 (2), 82-87, 2013
Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis.
M Salami, AA Moosavi-Movahedi, MR Ehsani, R Yousefi, T Haertle, ...
Journal of agricultural and food chemistry 58 (6), 3297-3302, 2010
Prediction of protein surface accessibility with information theory
H Naderi‐Manesh, M Sadeghi, S Arab, AA Moosavi Movahedi
Proteins: Structure, Function, and Bioinformatics 42 (4), 452-459, 2001
Biological activity of camel milk casein following enzymatic digestion
M Salami, AA Moosavi-Movahedi, F Moosavi-Movahedi, MR Ehsani, ...
Journal of dairy research 78 (4), 471-478, 2011
Glycated albumin: an overview of the In Vitro models of an In Vivo potential disease marker
A Arasteh, S Farahi, M Habibi-Rezaei, AA Moosavi-Movahedi
Journal of Diabetes & Metabolic Disorders 13, 1-9, 2014
Alpha-lactalbumin: A new carrier for vitamin D3 food enrichment
B Delavari, AA Saboury, MS Atri, A Ghasemi, B Bigdeli, A Khammari, ...
Food Hydrocolloids 45, 124-131, 2015
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
M Khalesi, M Salami, M Moslehishad, J Winterburn, ...
Trends in Food Science & Technology 62, 49-58, 2017
Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
F Alavi, Z Emam-Djomeh, MS Yarmand, M Salami, S Momen, ...
Food Hydrocolloids 85, 267-280, 2018
Antioxidant and Anticancer Activities of Walnut (Juglans regia L.) Protein Hydrolysates Using Different Proteases
R Jahanbani, SM Ghaffari, M Salami, K Vahdati, H Sepehri, ...
Plant foods for human nutrition 71, 402-409, 2016
Formation of the molten globule-like state during prolonged glycation of human serum albumin
N Sattarahmady, AA Moosavi-Movahedi, F Ahmad, GH Hakimelahi, ...
Biochimica et Biophysica Acta (BBA)-General Subjects 1770 (6), 933-942, 2007
Interaction of saffron carotenoids as anticancer compounds with ctDNA, Oligo (dG. dC) 15, and Oligo (dA. dT) 15
SZ Bathaie, A Bolhasani, R Hoshyar, B Ranjbar, F Sabouni, ...
DNA and cell biology 26 (8), 533-540, 2007
Electrocatalytic oxidation of some amino acids on a nickel–curcumin complex modified glassy carbon electrode
S Majdi, A Jabbari, H Heli, AA Moosavi-Movahedi
Electrochimica acta 52 (14), 4622-4629, 2007
Antioxidant activity of low molecular weight alginate produced by thermal treatment
ZH Kelishomi, B Goliaei, H Mahdavi, A Nikoofar, M Rahimi, ...
Food chemistry 196, 897-902, 2016
Effect of polyol osmolytes on ΔGD, the Gibbs energy of stabilisation of proteins at different pH values
I Haque, R Singh, AA Moosavi-Movahedi, F Ahmad
Biophysical chemistry 117 (1), 1-12, 2005
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