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Scopus Author ID: 57194144205

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Employment (2)

Bu Ali Sina University Faculty of Food Science and Technology: Hamedan, Hamedan, IR

2011-01-01 to present | Head of Faculty of Food Science and Technology (Food Science and Technology)
Employment
Source: Self-asserted source
Mostafa Karami

Islamic Azad university: Kermanshah, Kermanshah, IR

2004-01-01 to 2011-01-01 | Faculty member (Food Science and TEchnology)
Employment
Source: Self-asserted source
Mostafa Karami

Education and qualifications (1)

University of Tehran: Tehran, Tehran, IR

Ph.D. (Food Science and Technology)
Education
Source: Self-asserted source
Mostafa Karami

Professional activities (1)

Society of dairy science: London, GB

2017-02-01 to 2022-12-01
Membership
Source: Self-asserted source
Mostafa Karami

Works (15)

Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese

Food Science & Nutrition
2024-08 | Journal article
DOI: 10.1002/fsn3.4269
Contributors: Hadis Rajaei Lak; Behnaz Bazargani‐Gilani; Mostafa Karami
Source: check_circle
Crossref

The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage

Food Science & Nutrition
2024-06 | Journal article
DOI: 10.1002/fsn3.4086
Contributors: Zahra Mashhadi; Nafiseh Davati; Aryou Emamifar; Mostafa Karami
Source: check_circle
Crossref

Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

Food Science & Nutrition
2024-01 | Journal article
DOI: 10.1002/fsn3.3769
Contributors: Arash Tondhoush; Mostafa Soltani; Fatemeh Azarikia; Aziz Homayouni‐Rad; Mostafa Karami
Source: check_circle
Crossref

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Food Science & Nutrition
2021-07 | Journal article
DOI: 10.1002/fsn3.2398
Contributors: Mina Khorshidi; Ali Heshmati; Mehdi Taheri; Mostafa Karami; Reza Mahjub
Source: check_circle
Crossref

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Food Science & Nutrition
2021-05 | Journal article
DOI: 10.1002/fsn3.2227
Contributors: Rojin Tavakoli; Mostafa Karami; Samira Bahramian; Ario Emamifar
Source: check_circle
Crossref

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Food Science & Nutrition
2019-04 | Journal article
DOI: 10.1002/fsn3.983
Contributors: Fahimeh Lotfian; Zahra Emam Djomeh; Mostafa Karami; Sohrab Moeini
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Investigation of physicochemical, microbiological, and rheological properties and volatile compounds of ewe and cow milk yoghurt

Journal of Agricultural Science and Technology
2018 | Journal article
EID:

2-s2.0-85063585114
Contributors: Karami, M.
Source: Self-asserted source
Mostafa Karami via Scopus - Elsevier

The effect of zinc and vitamin B12 together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilusLA‐5® and physicochemical properties of Iranian yoghurt drink (Doogh)

International Journal of Dairy Technology
2018-03 | Journal article
DOI: 10.1111/1471-0307.12409
Contributors: Mostafa Karami
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of drying and cooking processing on heavy metals (Lead, Zinc and Cadmium) levels of vegetables

Indian Journal of Public Health Research and Development
2017 | Journal article
DOI: 10.5958/0976-5506.2017.00147.4
EID:

2-s2.0-85018904146
Contributors: Sadeghi, E.; Haghighitalab, A.; Karami, M.; Bohlouli, S.; Bakhshi, S.; Sharafi, H.; Yeganeh, S.M.
Source: Self-asserted source
Mostafa Karami via Scopus - Elsevier

RETRACTED: Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk

LWT
2017-07 | Journal article
DOI: 10.1016/j.lwt.2017.03.001
Contributors: M. Karami
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl

Journal of Dairy Science
2012-08 | Journal article
DOI: 10.3168/jds.2011-4872
Contributors: R. Karimi; A.M. Mortazavian; M. Karami
Source: Self-asserted source
Mostafa Karami via Crossref Metadata Search
grade
Preferred source (of 2)‎

Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

Food Chemistry
2009-03 | Journal article
DOI: 10.1016/j.foodchem.2008.07.104
Contributors: M. Karami; M.R. Ehsani; S.M. Mousavi; K. Rezaei; M. Safari
Source: Self-asserted source
Mostafa Karami via Crossref Metadata Search
grade
Preferred source (of 2)‎

Changes in the rheological properties of Iranian UF-Feta cheese during ripening

Food Chemistry
2009-02 | Journal article
DOI: 10.1016/j.foodchem.2008.06.003
Contributors: M. Karami; M.R. Ehsani; S.M. Mousavi; K. Rezaei; M. Safari
Source: Self-asserted source
Mostafa Karami via Crossref Metadata Search
grade
Preferred source (of 2)‎

Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese

Journal of Dairy Science
2008-11 | Journal article
DOI: 10.3168/jds.2008-1249
Contributors: M. Karami; M. Reza Ehsani; M. Ebrahimzadeh Mousavi; K. Rezaei; M. Safari
Source: Self-asserted source
Mostafa Karami via Crossref Metadata Search
grade
Preferred source (of 2)‎

Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

Food science and nutrition
Journal article
DOI: 10.1002/fsn3.470
EID:

2-s2.0-85018903993
Source: Self-asserted source
Mostafa Karami
grade
Preferred source (of 2)‎

Peer review (3 reviews for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (3)
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