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فارسی
Mostafa Karami

Mostafa Karami

Academic rank: Associate Professor
ORCID:
Education: PhD.
ScopusId: 57194144205
HIndex:
Faculty: Faculty of Food Industry, Bahar
Address: Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
Phone: 08134506273
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Research activities

Journal Papers
The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage zahra mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami (2024)
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound Fakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami (2023)
The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry , Fakhreddin Salehi, Mostafa Karami, Ashraf Gohari Ardabili (2023)
Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles Faezeh hakimian, Aryou Emamifar, Mostafa Karami (2022)
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt Mina Khorshidi, Ali Heshmati, mehdi taheri, Mostafa Karami (2021)
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product Rojhin Tavakkoli, Mostafa Karami, Samira Bahramian, Aryou Emamifar (2021)
Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee , Mohamadreza Pajohi-Alamoti, Mostafa Karami (2020)
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties Fahimeh Lotfian, Zahra Emam Jomeh, Mostafa Karami, Sohrab Moeini (2019)
Investigation of Physicochemical, Microbiological, and Rheological Properties and Volatile Compounds of Ewe and CowMilk Yoghurt Mostafa Karami (2018)
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) Mostafa Karami (2017)
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus , Abbas Ali Sari, Ali Heshmati, Mostafa Karami (2017)
Effect of Drying and Cooking Processing on Heavy Metals (Lead, Zinc and Cadmium) Levels of Vegetables Ehsan Sadeghi, Armaghan Haghighitalab, Mostafa Karami, Somayyeh Bohluli, Somayyeh Bakhshi, Solmaz Mahmoudi Yeganeh, Hooshmand Sharafi (2017)
Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk Mostafa Karami (2017)
Investigation of Heavy Metals with some Methods on vegetables Armaghan Haghighitalab, Mostafa Karami, Ehsan Sadeghi, Maryam Shahi (2014)
Determination of AFB1 in Peanut, Almond, Walnut, and Hazelnut in Kermanshah Markets, Iran mohammad javad Amiri, Mostafa Karami, Ehsan Sadeghi (2013)
Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl , Seyed Amir mohammad Mortazavian Farsani, Mostafa Karami (2012)
Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese Mostafa Karami, mohammad reza Ehsani, Mohammad Ali Ebrahimzadeh Mousavi, Keramatallah Rezaei, Mohammad Safari (2009)
Changes in the rheological properties of Iranian UF-Feta cheese during ripening Mostafa Karami, mohammad reza Ehsani, Mohammad Ali Ebrahimzadeh Mousavi, Keramatallah Rezaei, Mohammad Safari (2009)
Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese Mostafa Karami, mohammad reza Ehsani, Mohammad Ali Ebrahimzadeh Mousavi, Keramatallah Rezaei, Mohammad Safari (2008)
Conference Papers
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