Usern_member

Seyed Hamed Mirhosseini

USERN Advisory Board

Hamed Mirhosseini, PhD


Associate Professor                                   
Department of Food Technology
Faculty of Food Science and Technology
University Putra Malaysia (UPM)
43400, UPM Serdang
Selangor (SE), Malaysia


Tel: +60389468390
Fax: +6089423552
HP: +60192892809
Email address: [email protected]
                         [email protected]


 


ACADEMIC WORKING EXPERIENCE


Associate Professor (2012-Present) (Full Time)
Department of Food Technology
Faculty of Food Science and Technology
University Putra Malaysia (UPM)
43400, UPM Serdang
Selangor (SE), Malaysia
 
Senior Lecturer (February 2010- January 2012) (Full Time)
Department of Food Technology
Faculty of Food Science and Technology
University Putra Malaysia (UPM)
43400, UPM Serdang
Selangor (SE), Malaysia
 
Lecturer (August 2008-February 2010) (Full Time)
Department of Food Technology
Faculty of Food Science and Technology
University Putra Malaysia (UPM)
43400, UPM Serdang
Selangor (SE), Malaysia
 
Post Doctorate Flow Researcher (January 2008-August 2008) (Full Time)
Department of Food Technology
Faculty of Food Science & Technology
University Putra Malaysia (UPM)
43400, UPM Serdang
Selangor (SE), Malaysia
 
 
   INDUSTRIAL WORKING/CONSULTANCY EXPERIENCE
 



  • Malaysian Palm Oil Board (MPOB) (July 2013-Preesent)


   Statistical consultancy
   Quality control (frying oil & margarine)
 



  • Malaysian Ministry of Health (MMOH) (May 2014- Present)


    Statistical consultancy
 



  • Wrizer Food Bhd (January 2015-Preesent)


    Quality control & shelf life testing (Coconut Milk & Other Coconut-Based Products)
 



  • Kara Marketing Bhd (February 2014- Present)


    Product development, quality control and commercialization (Carbonated Isotonic drink)
 



  • F & B Equipments Bhd (February 2015- Present)


    Process development and shelf life testing of Gelato, ice cream, coffee creamer & fruity baby foods
 



  • Technical Manager/Food Technologist (2000-2004) (part time)


    Experience: Hands-on experience of product development & formulation in Barij Osareh Company, Company address: No.876, 20th Alley, Hasan Feyz St., 3rd Phase, Qods (West) Town, 1466746441, Tehran, Iran, Telephone No. (+98-21) 88368988-90
 
    Production and shelf life testing of flavors and drinks
 



  • Quality Assurance Coordinator (1998-2000) (part time)


    Experience: R&D in Iran Dairy Industries Co. (PEGAH GORGAN), Gorgan, Iran; 1998-2000) http://www.milkpowdertech.com/en/Industries/Content.aspx?pid=63
 
    Production and quality control of cheese and pasteurized milk


 


DUTIES IN PROFESSIONAL EMPLOYMENTS
 



  • Self-motive managing, studied, planning, presenting, and supervising the research technicians and industrial employees for various industrial projects namely: “extraction of flavour and essential oils using solvent extraction, SFE and ultrasound, flavour encapsulation, flavour analysis, flavour release and retention, concentrated ready-to-drink orange beverage, flavoured beverage emulsion”.

  • Designing, developing and conducting independent food research in the area of food flavours for various applications such as carbonated beverage, fruit juice, candy and bakery foods.

  • Planning, implementing and coordinating the research objectives by providing the scientific background, scientific presentation, arrangement of meeting and lettering the minute of meetings.

  • Iinterpreting and presenting data for presentation and publication in scientific conferences and peer reviewed journals.

  • Collecting, compiling, analysing and interpreting research data, frequently difficult to obtain, from research studies and developing techniques in the area of flavour

  • Providing lectures, as guest speaker, supervisor, lab coordinator, and co-supervising post graduate students in food technology, sensory evaluation, application of statistics in food science and technology.

  • Providing scientific and technical presentations to both national and international level. Regularly contact with the industry to provide scientific and technical advises. Assigning the duties of the members of the team for implementation of each project.     

  • Sorting out the materials and related suppliers and building up communication to facilitate both research work and transfer of technology.

  • Developed the following products: hydrocolloid blend for suspension of pulps and seeds in fruit juices, fruit premix and concentrate & Wrote proposal for new projects and supervised product development from lab scale to pilot plant and industrial scale


 


FIELD OF EXPERTISE & CURRENT RESEARCH EXPERIENCES INTERESTS



  • Food & Process Development (Chemistry, Formulation, Production & analysis):


         Coffee creamer (dairy and non-dairy based creamers)
         Flavours & aromatic products (flavour development and sensory analysis)
         Coconut milk and any coconut-based products
         Powder products (drying process)
         Fats & oils (specially frying oils)
         Ice cream and gelato
         Beverage and drinks



  • Functional Foods, Bioactive Compounds & Food Supplements


         Vitamin-fortified food supplements
         Liver cleanser



  • Nanotechnology (Emulsification & Encapsulation)


 


STUDENT GRADUATED


A. SUPERVISOR



  • PhD students (5 graduated & 7 On going)

  • Master students (6 graduated & 4 On going)

  • Undergraduate students (34 graduated & 12 On going)


 


B. CO-SUPERVISOR



  • PhD (14 graduated & 12 On going)

  • Master (16 graduated & 11 On going)


 


TEACHING & SUPERVISION EXPERIENCE


1.     FST 3301     Principles of Food Processing and Preservation
      BSc     3 +1
2.     FST 4821     Chemistry and Technology of Plant and Animal Products     BSc     2 + 0
3.     FST 4822     Laboratory for Chemistry and Technology of Plant and Animal Products     BSc     0 + 2
4.     FST 4829     Chemistry and Technology of Oils and Fats
      BSc     2 + 1
5.     FST 5002     Research Methodology: Statistics in Food Science and Technology     MSc/PhD     3 + 0
6.     FST 5303     Shelf Life of Foods
      MSc/PhD     3 + 0


 


RESEARCH /INDUSTRIAL/CONSULTANCY PROJECTS



Total Grant (Principle Researcher):      706,600 RM
 
Total Grant (Co-Researcher):             1,896,400 RM


Production and physicochemical characterization of isotonic carbonated coconut drink (Industrial Project, Kara Marketing Bhd. Malaysia, Project Leader, 2015-2016)


 


Formulation and quality assessment of coconut milk (Industrial Project, Writzer Food Company Bhd. Malaysia, Project Leader, 2015-2016)


 


Process development and characterization of biodegradable nanocomposite film with protein-conjugated polymer structure and its application for retarding postharvest changes in durian (Durio zibethinus) (ESciencefund) (MOSTI, Project Leader, 03-01-04-SF1884, 2013-2015)


 


Process development and characterization of edible nanoemulsion cleanser with enhanced liver detoxification and obesity (Putra Grant, Project Leader, UPM/700-1/2/GRANT PUTRA, 2013-2015)


 


Study the release mechanism and bioaccessibility of vitamin A from bilayer water in oil in water (WOW) emulsion as new delivery system In simulated gastrointestinal tract system (FRGS, Project Leader, 01-02-13-1357FR, 2013-2015)


 


Formulation and bioavailability characterization of calcium fortified dairy based supplement for menopausal women (ERGS, Project Co-Researcher, UPM0041288, 2013-2015)


 


Engaging natural effectors (anti- and promoter) of cholesterol esterase activity as a novel approach to reduce dietary cholesterol bioavailability (MOSTI, ESCIENCEFUND, Project Co-Researcher, UPM0002169, 2012-2014)


 


Supercritical carbon dioxide (SC-CO2) extraction of black pepper essential oil from whole black pepper using pressure swing technique. (MOSTI, ESCIENCEFUND, Project Co-Researcher, UPM0004201, 2011-2014)


 


Development and application of novel protein nanofibrils for encapsulation of nanostructured palm carotenoids (MOSTI, ESCIENCEFUND, Project Co-Researcher, 03-01-04-SF1783, 2014-2016)


 


Recovery of lauric free fractions from palm kernel stearin and its application as cocoa butter substitute (MOSTI, ESCIENCEFUND, Project Co-Researcher, 03-01-04-SF1822, 2014-2016)


 


Standardization of k-carrageenan and enhancement of its properties in its food products (ABI-MOSTI, UPM0003376, Project Co-Researcher, 2011-2014)


 


Development of raisin-type dokong (Lansium Domesticum) product using a combination of osmotic dehydration-microwave drying (ESCIENCEFUND, UPM0004753, Project Co-Researcher, 2012-2014)


 


Palm functional lipids: enhancing value-addition and product diversification through nanotechnology and nano-science research (LRGS, Project Co-Researcher, 02-06-03-SF1287, 2010-2013)


 


Extraction, characterization, drying and emulsification of natural polysaccharide gum as dietary fiber from jackfruit and durian fruit seed (AGRI-Science Fund project-RMC) (Project Leader, 05-01-04-SF1059, 2008-2011)


 


Extraction and characterization of papaya seed oil extracted by using convectional solvent extraction and supercritical fluid extraction (SFE) (RUGS project) (Project Leader, 02-01-090666RU, 2009-2011)


 


ASSOCIATE MEMBER



  • American Chemist Society (ACS)

  • American Oil Chemistry Society (AOCS)

  • Malaysian Palm Oil Board (MPOB)


 


PATENT


Tau Chuan Ling, Mehrnoush Amid, Chin Ping Tan, Hamed Mirhosseini (2011). Method for purifying serine protease recovered from a fruit source. PI2011003714. ID CODE 33153.


 


PUBLICATION RECORDS


Published Article: 107 Full Articles in CIJ Journals + 80 Published Abstract


 


Total Impact Factor:             233.7 (12/5/2015)


 


H-INDEX:                               21 (12/2/2016)


 


Citation:                                  1331


 


Scopus ID:                               35237691700


 


Google Scholar Link:


https://scholar.google.com.my/citations?hl=en&user=APk5eloAAAAJ
 
https://www.researchgate.net/profile/Hamed_Mirhosseini


 


RECENT PUBLISHED ARTICLES IN CIJ JOURNALS



  1. Tan, T. B., Shariffa, Y. N., Abas, F., Mirhosseini, H., Arbil Nehdi, I., & Tan, C. P. (2016). Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms. Food Chemistry, 194, 416–423 (IF: 3.355).
     

  2. Tan, T. B., Shariffa, Y. N., Abas, F., Mirhosseini, H., Arbil Nehdi, I., & Tan, C. P. (2016). Stability evaluation of lutein nanodispersions prepared via solvent displacement method: the effect of emulsifiers with different stabilizing mechanisms. Food Chemistry, DOI: S0308-8146(16)30350-8 (IF: 3.355).
     

  3. Tan, T. B., Shariffa, Y. N., Abas, F., Mirhosseini, H., Arbil Nehdi, I., & Tan, C. P. (2016). Comparing the formation of lutein nanodispersion prepared by using solvent displacement method and high-pressure valve homogenization: Effects of formulation parameters. Journal of Food Engineering, 177, 65–71 (IF: 2.46).
     

  4. Tan, T. B., Shariffa, Y. N., Abas, F., Mirhosseini, H., Arbil Nehdi, I., & Tan, C. P. (2016). Physicochemical, morphological and cellular uptake properties of lutein nanodispersions prepared by using surfactants with different stabilizing mechanisms. Food & Function, FO-ART-12-2015-001621.R1 (IF: 2.79).
     

  5. Shariffa, Y. N., Tan, T. B., Abas, F., Mirhosseini, H., Arbil Nehdi, I., & Tan, C. P. (2016). Producing a lycopene nanodispersion: The effects of emulsifiers. Food and Bioproducts Processing, 98, 210–216.
     

  6. Sabrina, E., Zaidul, I. S. M., Ghafoor, K., Jaffri, J. M., Sahena, F., Babiker, E. E., Perumal, V., Mirhosseini, H., Amid, M., & Khatib, A. (2016). Screening of various parts of phaleria macrocarpa plant for alpha-glucosidase inhibitory activity. Journal of Food Biochemistry, DOI: 10.1111/jfbc.12212 (IF: 0.85).
     

  7. Shekarforoush, E., Mirhosseini, H., Sarker, Z. I. M., Tabatabaee Amid, B., Mohd Ghazali, H., Muhammad, K., & Paykary, M. (2016). Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil/water (O/W) emulsion: heat treatment and microwave modification. International Journal of Food Properties, 19, 662–679 (IF: 0.906).
     

  8. Fahim T. K., Zaidul I. S. M., Kashif, G., Al-Juhaimi, F. Y., Rushdi M. A. B., Mandal, U. K., Jalil, R., Gimbun, J., Amid, M., &  Mirhosseini, H., (2016). Effect of the polymer composition on the physicochemical properties of microencapsulated fish oil using spray drying. Drying Technology: An International Journal, DOI:10.1080/07373937.2015.1099544 (IF: 1.55).
     

  9. Fathordoobady, F., Mirhosseini, H., Salamat, J., & Abd Manap, Y. (2016). Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel: supercritical fluid extraction vs. solvent extraction. Food Chemisty, 202, 70–80 (IF: 3.34).
     

  10. Kazemi, M., Karim, R., Mirhosseini, H., & Abdul Hamid, A. (2016). Optimization of pulsed ultrasound-assisted technique for extracting phenolics from pomegranate peel of Malas variety: punicalagin and hydroxybenzoic acids. Food Chemisty, Accepted (IF: 3.34).
     

  11. Hedayatnia, S., Mirhosseini, H., Tabatabaee Amid, B., Sarker, Z. I. M., Karim, R., & Abd Manap, Y. (2016). Effect of different fat replacers and drying methods on thermal behaviour, glass transition, morphology and flowability of reduced-fat coffee creamer. LWT, Accepted (IF: 2.64).
     

  12. Hedayatnia, S., Mirhosseini, H., Tamnak, S., & Golpirah, F. (2016). Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying. Food and Bioprocess Technology, 9(4), 686-698 (IF: 3.126).


  13. Tamnak, S., Mirhosseini, H., Tan, C. P., Mohd Ghazali, H., Muhammad, K. (2016). Interfacial activity, physicochemical properties, rheological behavior and morphology of pea protein isolate-pectin mixtures and conjugates in emulsion and aqueous system. Food Hydrocolloids, 56, 405–416 (IF = 4.28).
     

  14. Shekarforoush, E., Mirhosseini, H., Sarker, Z. I. M., Kostadinović, S., Mohd Ghazali, H., Muhammad, K., & Samaram, Sh. (2016). Soy protein-gum karaya conjugate: emulsifying activity and rheological behaviour in aqueous systems and oil in water emulsion. American Oil Chemistry Society, 93, 1–10 (IF: 1.6).
     

  15. Shahmohammadi, H, Bakar, J, Russly, A, Noranizan, M, & Mirhosseini, H. (2016). Studying the fish muscle incorporation on storage stability of novel corn-fish snack. Journal of Food Quality, 39, 45–53 (IF: 1.24).
     

  16. Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015). 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. LWT, 63, 184–190 (IF: 2.468).
     

  17. Samaram, S., Mirhosseini, H., Tan, C. P., Ghazali, H., Bordbar, S., & Serjouie, A. (2015). Optimization of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemistry, 172, 7–17 (IF: 3.336).
     

  18. Inthiram, A. K., Mirhosseini, H., Tan, C. P., Mohamad, R., & Lai, O. M., (2015). Application of multivariate analysis for detection of crude palm oil adulteration through fatty acid composition and triacylglycerol profile. Pertanika Journal of Tropical Agricultural and Science, 38, 389–398 (IF: 0.428). 
     

  19. Raeisi, M., Tajik, H., Aliakbarlu, J., Mirhosseini, H., & Hashem Hosseini, S. M (2015). Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets,  LWT, 64, 898–904 (IF: 2.468).
     

  20. Kostadinović Veličkovska, S., Brühl, L., Mitrev, S., Mirhosseini, H., & Matthäus, B. (2015). Quality evaluation of cold-pressed edible oils from Macedonia. European Journal of Lipid Science and Technology, 117, 2023–2035 (IF: 2.033).
     

  21. Erfanian, A., Mirhosseini, H., Rasti, B., Bejo, M. H., Bin Mustafa, Sh. & Abd Manap, M. Y., (2015). Absorption and bioavailability of nano size reduced calcium citrate fortified milk powder in ovariectomized and ovariectomized-osteoporosis rats. Journal of Agricultural and Food Chemistry, 5795–5804 (IF: 3.128).
     

  22. Tirgar, M., Selamat, J., Sarker, Z. I. M., & Mirhosseini, H., (2015). Suitable coating material for microencapsulation of spray-dried fish oil. Journal of Food Science and Technology, 52, 4441–4449 (IF: 2.024).
     

  23. Kavousi, P., Mirhosseini, H., Ghazali, H. M., & Ariffin, A. A., (2015). Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chemistry, 182, 164–170 (IF: 3.336).
     

  24. Samaram, S., & Mirhosseini, H. (2015). Characterization of papaya seed 
    oil from two Malaysian papaya fruit varieties, Chapter 4, In: Tropical Fruits ­ From Cultivation to Consumption and Health Benefits: Papaya, Nova Science Publishers, Suite 1600, Hauppauge, NY 11788 USA, pp. 63    –77.
     

  25. Cheong, K. W., Mirhosseini, H., Leong,, W. F., Hamid, N. S. A., Osman, A, Basri, M., & Tan, C. P. (2015). Rheological properties of modified starch – whey protein isolate stabilized beverage emulsion systems. Food and Bioprocess Technology, 9, 1281–1294 (IF: 3.126).
     

  26. Erfanian, A., Mirhosseini, H., Abd Manap, Y., Rasti, B., & Bejo, M. H. (2014). Influence of nano size reduction on absorption and bioavailability of calcium from fortified milk powder in rats. Food Research International, 66, 1–11 (IF: 3.05).
     

  27. Tabatabaee Amid, B., & Mirhosseini, H. (2014). Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process. Colloids and Surfaces B: Biointerfaces, 113,107–114 (IF: 3.554).
     

  28. Samaram, S., Mirhosseini, H., Tan, C. P., & Ghazali, H. (2014). Ultrasound-assisted extraction and solvent extraction of papaya seed oil: crystallization and thermal behavior, saturation degree, color and oxidative stability. Industrial Crop Science,52, 702–708 (IF: 2.426).
     

  29. Kamalian, N., Mirhosseini H., Mustafa, S.,& Abd Manap, Y. (2014). Effect of alginate and chitosan on viability and release behavior of Bifidobacterium Pseudocatenulatum G4 in simulated gastrointestinal fluid. Carbohydrate Polymers, 111, 700–706 (IF: 3.916).
     

  30. Cheong, K. W., Tan, C. P., Mirhosseini, H., Joanne-Kam, W. Y., Hamid, N. S. A., Osman, A, & Basri, M. (2014). The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. Chemistry Central Journal, 8, 23–30 (IF: 3.28).
     

  31. Al-Othrubi, S. M. Y., Mirhosseini, H., Radu, S., Yoke C., & Abdul Hadi, Y. (2014). Antibiotic resistance of vibrio parahaemolyticus isolated from cockles and shrimp sea food marketed in Selangor, Malaysia. Clinical Microbiology, 3, 148–155.
     

  32. Cheong, K. W., Mirhosseini, H., Hamid, N. S. A., Osman, A, Basri, M., & Tan, C. P. (2014). Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions. Molecules, 19, 8691–8706; (IF: 2.428).
     

  33. Shahmohammadi, H, Bakar, J, Russly, A, Noranizan, M, & Mirhosseini, H. (2014). Puffed corn-fish snack development by extrusion technology. IJFS, 13, 748–760.
     

  34. Chan, S. W., Mirhosseini, H., Farah, S. T., Ling, T. C., & Tan, C. P. (2013). Comparative study on physical properties of κ-carrageenan extracted from Kappaphycus alvarezii (Doty) Doty ex Silva in in Tawau, Sabah and commercial κ-carrageenan. Food Hydrocolloids, 30, 581–588 (IF: 4.28).
     

  35. Chan, S. W., Mirhosseini, S. H., Farah, S. T., Ling, T. C., & Tan, C. P. (2013). Stability of CoQ10-loaded oil-in-water (O/W) emulsion: Effect of carrier oil and emulsifier type. Food Biophysics, 8, 273–281 (IF: 2.16).
     

  36. Kostadinović Veličkovska, S., Mirhosseini, H., & Bogeva, E. (2013). Isolation of anthocyanins by high-speed countercurrent chromatography and application of the color, activity concept to different varieties of red grape pomace from Macedonia. Journal of Nutrition & Food Sciences, 3, 243–270.
     

  37. Mirhosseini, H., & Tabatabaee Amid, B. (2013). Production of new conjugated polymer through Maillard reaction between Durian seed gum (DSG) and whey protein isolate (WPI). Journal of Materials Science & Engineering, 2, 3.
     

  38. Mirhosseini, H., Tabatabaee Amid, B., & Cheong, K. W. (2013). Effect of different drying methods on chemical and molecular structure of heteropolysaccharide-protein biopolymer from durian seed. Food Hydrocolloids, 31, 210–219 (IF: 4.28).
     

  39. Tabatabaee Amid, B., & Mirhosseini, H. (2013). Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity. Molecules, 18, 15110–15125 (IF: 2.428).
     

  40. Mirhosseini, H., & Tabatabaee Amid, B. (2013). Shear flow behaviour and emulsion-stabilizing effect of natural polysaccharide-protein gum in aqueous system and oil/water (O/W) emulsion. Colloids and Surfaces B: Biointerfaces, 103, 430–440 (IF: 3.554).
     

  41. Mirhosseini, H., & Tabatabaee Amid, B. (2013). Corrigendum to A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Research International, 52, 429 (IF: 3.005).
     

  42. Mirhosseini, H., & Tabatabaee Amid, B. (2013). Effect of different drying techniques on flow characteristics and chemical properties of natural carbohydrate-protein gum from Durian fruit seed. Chemistry Central Journal, 7, 1–14 (IF: 3.28).


  43. Samaram, S., Mirhosseini, H., Ghazali, H., Tan, C. P., & Bordbar, S. (2013). Ultrasound-assisted extraction (UAE) and solvent extraction of papaya
    seed oil: yield, fatty acid composition and triacylglycerol profile    . Molecules18, 12474–12487 (IF: 2.426).
     

  44. Tabatabaee Amid, B., & Mirhosseini, H. (2013). Flow ability characteristics, functional properties and rheological properties of a natural carbohydrate-protein biopolymer. Journal of Materials Science & Engineering, 2, 4.
     

  45. Moradi Moghadam, S., Shobirin Meor Hussin, A., Mustafa, S., Mirhosseini, H. & Abdul Manap, M. Y. (2012). The influence of probiotic fermentation on Catharanthus roseus functional properties. New Biotechnology, 29, S221 (IF: 1.706).
     

  46. Mirhosseini, H., & Tabatabaee Amid, B. (2012). A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Research International, 46, 387–398 (IF: 3.005).
     

  47. Mirhosseini, H., & Tabatabaee Amid, B. (2012). Influence of chemical extraction conditions on the physicochemical and functional properties of polysaccharide gum from durian (Durio zibethinus) seed. Molecules, 17, 6465–6480 (IF: 2.428).
     

  48. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymers, 90, 452–461 (IF: 3.916).
     

  49. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Optimization of aqueous extraction of gum from Durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid. Food Chemistry, 132, 1258–1268 (IF: 3.334).
     

  50. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Effect of different purification techniques on characteristics of heteropolysaccharide-protein biopolymer from durian (Durio zibethinus) seed. Molecules, 17, 10875–10892 (IF: 2.428).
     

  51. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Erratum: Optimization of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid. Food Chemistry, 134, 1591 (IF: 3.334).
     

  52. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Emulsifying activity, particle uniformity and rheological properties of a natural polysaccharide-protein biopolymer from Durian seed. Food Biophysics, 7, 317–328 (IF: 2.16).
     

  53. Tabatabaee Amid, B., Mirhosseini, H., & Kostadinović, S. (2012). Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinus seed: extraction and purification process. Chemistry Central Journal, 6, 117–130 (IF: 3.28).
     

  54. Tabatabaee Amid, B., & Mirhosseini, H. (2012). Influence of chemical extraction on rheological behavior, viscoelastic properties and functional characteristics of natural heteropolysaccharide/protein polymer from Durio zibethinus seed. International Journal of Molecular Science, 13, 14871–14888 (IF: 2.464).
     

  55. Kostadinović, S., Winterhalter, P., Stefova, M., Ivanova, V., Mirhosseini, H., Wilkens, A., Vojnoski, B. (2012). Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: effect of variety and enological practices. Food Chemistry, 135, 3003–3009 (IF: 3.334).
     

  56. Javanmard, M., Chin N. L., Mirhosseini, H., & Endan, J. (2012). Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties. International Journal of Food Science and Technology, 47,1808–1818 (IF: 1.24).
     

  57. Kostadinović, S., Jovanov, D., & Mirhosseini, H. (2012). Comparative investigation of cold pressed essential oils from peel of different mandarin variables. Integrative Omics and Applied Biotechnology Journal (IIOABJ), 3 (4), 7–14.
     

  58. Suleiman, N., Sham Baharin, B., Mirhosseini, H., & Islam Sarker, Z. (2012). Optimization of pressure swing supercritical carbon dioxide for squalene extraction from palm fatty acid distillate. International Journal of Food, Agriculture and Environment, 10, 1–7 (IF: 0.428).
     

  59. Nateghi, L., Roohinejad, S., Totosaus, A., Mirhosseini, H., Shuhaimi, M., Meimandipour, A., Omidizadeh, A., & Abd Manap, M. Y. (2012). Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. International Journal of Food, Agriculture and Environment, 10, 46–54 (IF: 0.428).
     

  60. Suleiman, N., Sham Baharin, B., Mirhosseini, H., & Islam Sarker, Z. (2012). Squalene recovery from palm fatty acid distillate using supercritical fluid extraction. International of Food Research Journal, 19, 1661–1667 (IF: 3.005).
     

  61. Afsah Hejri, L., Selamat, J., & Mirhosseini,H. (2012). Ochratoxin A quantification in peanut; A newly developed HPLC condition. Food Control, 23, 113–119 (IF: 2.738).
     

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