Mehdi Abdollahi

Senior forskare vid Livsmedelsvetenskap
Image of Mehdi Abdollahi

Visar 64 publikationer

2023

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Yang Zhao, Ze Hua Huang, Hui Ming Zhou et al
Journal of the Science of Food and Agriculture. Vol. In Press
Artikel i vetenskaplig tidskrift
2023

Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By-Products with Bioactive and Functional Properties

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Global Challenges. Vol. In Press
Artikel i vetenskaplig tidskrift
2023

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

Naveen Kumar Vate, Przemyslaw Pawel Strachowski, Ingrid Undeland et al
Food Chemistry: X. Vol. 18
Artikel i vetenskaplig tidskrift
2023

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Shima Jafarzadeh, Mehrdad Forough, Vahid Javan Kouzegaran et al
Comprehensive Reviews in Food Science and Food Safety. Vol. In Press
Reviewartikel
2023

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry. Vol. 398
Artikel i vetenskaplig tidskrift
2023

Extraction of sulfated polysaccharide from Skipjack tuna (Katsuwonus pelamis) viscera using alcalase enzyme and rainbow trout (Oncorhynchus mykiss) visceral semi-purified alkaline proteases

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Sustainable Chemistry and Pharmacy. Vol. 32
Artikel i vetenskaplig tidskrift
2023

Parallel Extraction of Sulfated polysaccharides and Protein Hydrolysate from Skipjack Tuna Head and Their Bioactive and Functional Properties

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Food and Bioprocess Technology. Vol. In Press
Artikel i vetenskaplig tidskrift
2023

Development of antimicrobial gelatin-ulvan-beeswax composite films: Optimization of formulation using mixture design methodology

Mohsen Kazemi, Kambiz Jahanbin, S. M. Ojagh et al
International Journal of Biological Macromolecules. Vol. 231
Artikel i vetenskaplig tidskrift
2023

Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Resources, Conservation and Recycling. Vol. 188
Artikel i vetenskaplig tidskrift
2023

Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams

Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi
Ultrasonics Sonochemistry. Vol. 99
Artikel i vetenskaplig tidskrift
2023

Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products

Jingnan Zhang, Mehdi Abdollahi, Anna Ström et al
Food Chemistry: X. Vol. 17
Artikel i vetenskaplig tidskrift
2023

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

João Pedro Trigo, Kristoffer Stedt, Alina E.M. Schmidt et al
Food Chemistry. Vol. 404
Artikel i vetenskaplig tidskrift
2023

Ultrasonic-assisted enzymatic extraction of sulfated polysaccharide from Skipjack tuna by-products

Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa et al
Ultrasonics Sonochemistry. Vol. 95
Artikel i vetenskaplig tidskrift
2023

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Mursalin Sajib, Bita Forghani Targhi, Naveen Kumar Vate et al
Food Chemistry. Vol. 412
Artikel i vetenskaplig tidskrift
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 115-116
Övrig text i vetenskaplig tidskrift
2022

Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry: X. Vol. 16
Artikel i vetenskaplig tidskrift
2022

Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound

Naveen Kumar Vate, Ingrid Undeland, Mehdi Abdollahi
Food Chemistry. Vol. 393
Artikel i vetenskaplig tidskrift
2022

Lingonberry press-cake inhibits lipid oxidation during pH-shift processing of herring co-products and subsequent ice storage of recovered protein isolates.

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99, p. 122-123
Övrigt konferensbidrag
2022

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani Targhi, Mehdi Abdollahi et al
Food Chemistry. Vol. 373
Artikel i vetenskaplig tidskrift
2022

Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Structure. Vol. 32
Artikel i vetenskaplig tidskrift
2022

A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Carla Regina Vitolo Coelho, Gregory Peters, Jingnan Zhang et al
Future Foods. Vol. 6
Artikel i vetenskaplig tidskrift
2022

Pilot-Scale Ensilaging of Herring Filleting Co-Products and Subsequent Separation of Fish Oil and Protein Hydrolysates

Mursalin Sajib, João Pedro Trigo, Mehdi Abdollahi et al
Food and Bioprocess Technology. Vol. In press
Artikel i vetenskaplig tidskrift
2022

Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products

Jingnan Zhang, Bovie Hong, Mehdi Abdollahi et al
Övrigt konferensbidrag
2022

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

Cecilia Mayer Labba, Michael Hoppe, Elisabeth Gramatkovski et al
Nutrients. Vol. 14 (15)
Artikel i vetenskaplig tidskrift
2022

Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization

Anna Abdolshahi, Mojtaba Heydari Majd, Mehdi Abdollahi et al
Journal of Chemical Health Risks. Vol. 12 (1), p. 47-61
Artikel i vetenskaplig tidskrift
2022

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Narjes Badfar, Mehdi Abdollahi, Peter Reimer Stubbe et al
Journal of Texture Studies. Vol. In Press
Artikel i vetenskaplig tidskrift
2022

Creating functional protein ingredients by cross-processing herring co-products with lingonberry press-cake, shrimp shells, or green seaweed.

Jingnan Zhang, Anna Ström, Ingrid Undeland et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 99 (S1), p. 145-146
Övrigt konferensbidrag
2022

Impact of ultrasound on extractability of native collagen from tuna by-product and its ultrastructure and physicochemical attributes

Samaneh Pezeshk, Masoud Rezaei, Mehdi Abdollahi
Ultrasonics Sonochemistry. Vol. 89
Artikel i vetenskaplig tidskrift
2021

CROSS-A Clean Label Concept for Preventing Lipid Oxidation of Protein Isolates Recovered from Fish By-products

Jingnan Zhang, Mehdi Abdollahi, Marie Alminger et al
JAOCS, Journal of the American Oil Chemists Society. Vol. 98, p. 127-127
Övrigt konferensbidrag
2021

A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish

Shahab Naghdi, Masoud Rezaei, Mehdi Abdollahi
International Journal of Biological Macromolecules. Vol. 191, p. 161-170
Artikel i vetenskaplig tidskrift
2021

Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products

Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini et al
Food Hydrocolloids. Vol. 118
Artikel i vetenskaplig tidskrift
2021

Influence of preservation methods on biochemical composition and downstream processing of cultivated Saccharina latissima biomass

Eva Albers, Eric Malmhäll Bah, Joakim Olsson et al
Algal Research. Vol. 55
Artikel i vetenskaplig tidskrift
2021

Lipid Oxidation in Innovative Protein Enriched Products from Cod- salmon and Herring Backbones During Ice and Frozen Storage.

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland
JAOCS, Journal of the American Oil Chemists Society. Vol. 98 (S1), p. 128-128
Övrigt konferensbidrag
2021

Stability of astaxanthin during food processing and methods of preservation

Reza Tahergorabi, Kelvin Adrah, Mehdi Abdollahi
Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications, p. 539-556
Kapitel i bok
2021

Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones

Mehdi Abdollahi, Haizhou Wu, Ingrid Undeland
Foods. Vol. 10 (5)
Artikel i vetenskaplig tidskrift
2021

Marine Bioactives

Reza Tahergorabi, Mehdi Abdollahi
Food Bioactives and Health
Kapitel i bok
2021

Seaweed Proteins as a Source of Bioactive Peptides

Mehdi Albofetileh, Ali Hamzeh, Mehdi Abdollahi
Current Pharmaceutical Design. Vol. 27 (11), p. 1342 -1352
Reviewartikel
2020

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang et al
Food Chemistry. Vol. 327
Artikel i vetenskaplig tidskrift
2020

A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

Mehdi Abdollahi, Ingrid Undeland
Food Chemistry. Vol. 332
Artikel i vetenskaplig tidskrift
2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Mehdi Abdollahi, Ingrid Undeland
LWT - Food Science and Technology. Vol. 101, p. 678-684
Artikel i vetenskaplig tidskrift
2019

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour et al
International Journal of Food Science and Technology. Vol. 54 (3), p. 762-770
Artikel i vetenskaplig tidskrift
2019

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

Mehdi Abdollahi, Sorush Damirchi, Masoud Shafafi et al
International Journal of Biological Macromolecules. Vol. 126, p. 561-568
Artikel i vetenskaplig tidskrift
2019

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

Mehdi Abdollahi, John Axelsson, Nils-Gunnar Carlsson et al
Food Hydrocolloids. Vol. 96, p. 140-150
Artikel i vetenskaplig tidskrift
2018

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Mehdi Abdollahi, Masoud Rezaei, Jafarpour Ali et al
Food Chemistry. Vol. 242, p. 568-578
Artikel i vetenskaplig tidskrift
2018

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

Mehdi Abdollahi, Ingrid Undeland
Food and Bioprocess Technology. Vol. 11 (9), p. 1733-1749
Artikel i vetenskaplig tidskrift
2018

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 42 (5)
Artikel i vetenskaplig tidskrift
2017

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Akbar Vejdan, Seyed Mahdi Ojagh, Mehdi Abdollahi
International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868
Artikel i vetenskaplig tidskrift
2016

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Akbar Vejdan, Seyed Mahdi Ojagh, Afshin Adeli et al
LWT - Food Science and Technology. Vol. 71, p. 88-95
Artikel i vetenskaplig tidskrift
2016

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 39 (6), p. 743-749
Artikel i vetenskaplig tidskrift
2016

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Science and Technology. Vol. 53 (1), p. 521-530
Artikel i vetenskaplig tidskrift
2016

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Mehdi Abdollahi, Sofia Marmon, Manat Chaijan et al
Food Chemistry. Vol. 212, p. 213-224
Artikel i vetenskaplig tidskrift
2014

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 49 (3), p. 811-818
Artikel i vetenskaplig tidskrift
2014

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al
Journal of Food Processing and Preservation. Vol. 38 (3), p. 1251-1258
Artikel i vetenskaplig tidskrift
2014

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Journal of Food Processing and Preservation. Vol. 38 (4), p. 1628-1631
Artikel i vetenskaplig tidskrift
2014

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al
Food Control. Vol. 36 (1), p. 1-7
Artikel i vetenskaplig tidskrift
2013

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Mehdi Abdollahi
Food Hydrocolloids. Vol. 32 (2), p. 416-424
Artikel i vetenskaplig tidskrift
2013

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

Mehdi Albofetileh, Masoud Rezaei, Hedayad Hosseini et al
Journal of Food Engineering. Vol. 117 (1), p. 26-33
Artikel i vetenskaplig tidskrift
2013

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Mehdi Abdollahi, Mehdi Albofetileh, Rabi Behrooz et al
International Journal of Biological Macromolecules. Vol. 54 (1), p. 166-173
Artikel i vetenskaplig tidskrift
2012

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi
International Journal of Food Science and Technology. Vol. 47 (4), p. 847-853
Artikel i vetenskaplig tidskrift
2012

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Mehdi Abdollahi, Mashoud Rezaei, Ali Farzi
Journal of Food Engineering. Vol. 111 (2), p. 343-350
Artikel i vetenskaplig tidskrift

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Visar 18 forskningsprojekt

2023–2024

Utveckla välsmakande och näringsrika svenska ärtproteiner (TastyPeas)

Mehdi Abdollahi Livsmedelsvetenskap
Büsra Gültekin Subasi Livsmedelsvetenskap
Lantmännens Forskningsstiftelse

2022–2025

Knyta blå och gröna resurser via 3D-mat printing för olika och hållbara framtida livsmedel

Mehdi Abdollahi Livsmedelsvetenskap
Ingrid Undeland Livsmedelsvetenskap
Formas

2021–2024

Blå bioraffinering: en holistisk lösning för att öka resurseffektiviteten inom sjömatsindustrin (BlueBio)

Mehdi Abdollahi Livsmedelsvetenskap
Ingrid Undeland Livsmedelsvetenskap
VINNOVA

3 publikationer finns
2021–2023

Mot en holistisk och hållbar svensk värdekedja för ärtbioraffinaderi (100%ärt)

Mehdi Abdollahi Livsmedelsvetenskap
Mursalin Sajib Livsmedelsvetenskap
VINNOVA

2021–2023

Mot en holistisk och hållbar svensk värdekedja för ärtbioraffinaderi (100% ärt)

Mehdi Abdollahi Livsmedelsvetenskap
VINNOVA

1 publikation finns
2021–2022

Samverkansplattform Biomarina näringar

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Rikard Fristedt Livsmedelsvetenskap
Tillväxtverket

2021–2022

Testbädd för storskaligt landbaserat vattenbruk steg 2

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
VINNOVA

2021–2021

Ärtproteinisolat för användning i växtbaserade köttanalog

Ingrid Undeland Livsmedelsvetenskap
Mursalin Sajib Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Folksams forskningsstiftelse

1 publikation finns
2021–2024

BLÅ MAT -centrum för framtidens sjömat

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
John Axelsson Livsmedelsvetenskap
Mar Vall-Llosera Juanola Livsmedelsvetenskap
Västra Götalandsregionen
Formas

2020–2023

Kommersiell utvinning av kollagen och kitin från underutnyttjade marina arter (BlueCC)

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Nathalie Scheers Livsmedelsvetenskap
Formas
Europeiska kommissionen (EU)

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Haizhou Wu Livsmedelsvetenskap
Bita Forghani Targhi Livsmedelsvetenskap
Europeiska kommissionen (EU)

9 publikationer finns
2019–2023

Blue Value - värdehöjande processer för marina biprodukter

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Bita Forghani Targhi Livsmedelsvetenskap
Haizhou Wu Livsmedelsvetenskap
Bio-based Industries Joint Undertaking (BBI JU)
Västra Götalandsregionen
Chalmers

2 publikationer finns
2018–2023

Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg)

Ingrid Undeland Livsmedelsvetenskap
João Pedro Trigo Livsmedelsvetenskap
Nathalie Scheers Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Bita Forghani Targhi Livsmedelsvetenskap
Formas

9 publikationer finns
2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Jordbruksverket

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Jordbruksverket
Västfem AB

1 publikation finns
2017–2019

Uppskalning av värdetillsatsen av havsråvaror med hjälp av pH-skiftprocessen

Mehdi Abdollahi Livsmedelsvetenskap
VINNOVA

2016–2023

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Ingrid Undeland Livsmedelsvetenskap
Mehdi Abdollahi Livsmedelsvetenskap
Romain Bordes Tillämpad kemi
Jingnan Zhang Livsmedelsvetenskap
Gregory Peters Environmental Systems Analysis
Carla Regina Vitolo Coelho Environmental Systems Analysis
Marie Alminger Livsmedelsvetenskap
Anna Ström Tillämpad kemi
Formas

11 publikationer finns
Det kan finnas fler projekt där Mehdi Abdollahi medverkar, men du måste vara inloggad som anställd på Chalmers för att kunna se dem.