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The effects of whey protein on blood pressure: A systematic review and dose-response meta-analysis of randomized controlled trials.
Vajdi M, Musazadeh V, Zareei M, Adeli S, Karimi A, Hojjati A, Darzi M, Shoorei H, Abbasalizad Farhangi M. Vajdi M, et al. Nutr Metab Cardiovasc Dis. 2023 Sep;33(9):1633-1646. doi: 10.1016/j.numecd.2023.05.025. Epub 2023 May 26. Nutr Metab Cardiovasc Dis. 2023. PMID: 37419751
Weighted mean differences (WMD) and 95% confidence intervals (CI) were calculated to assess pooled effect sizes. Heterogeneity between studies was assessed using the Cochran's Q test and I(2). Subgroup analysis was performed to assess potential sources of heterogeneity. .. …
Weighted mean differences (WMD) and 95% confidence intervals (CI) were calculated to assess pooled effect sizes. Heterogeneity between studi …
Polysaccharide of caper (Capparis spinosa L.) Leaf: Extraction optimization, antioxidant potential and antimicrobial activity.
Mazarei F, Jooyandeh H, Noshad M, Hojjati M. Mazarei F, et al. Int J Biol Macromol. 2017 Feb;95:224-231. doi: 10.1016/j.ijbiomac.2016.11.049. Epub 2016 Nov 16. Int J Biol Macromol. 2017. PMID: 27865953
Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to optimize the extracting parameters of crude polysaccharides (CPSs) from the Capparis spinosa leaves (CSL) including extraction time (ETi, 60-120 …
Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to opti …
Reproductive hormonal changes after incremental exercise in female rats.
Kasharafifard S, Hojjati S, Daryanoosh F, Mehrabani D, Almasi-Hashiani A, Vojdani S, Tanideh N, Askarzadeh A, Rasouli O. Kasharafifard S, et al. Pak J Biol Sci. 2012 Apr 15;15(8):403-7. doi: 10.3923/pjbs.2012.403.407. Pak J Biol Sci. 2012. PMID: 24199472
The incremental exercise consisted of running on a flatted treadmill 3 days/weak for 10 weeks. The speed of treadmill gradually increased from 18 to 36 m min(-1) and the duration of each exercise started from 5 min in the first week and reached 8 min in the last week of ex …
The incremental exercise consisted of running on a flatted treadmill 3 days/weak for 10 weeks. The speed of treadmill gradually increased fr …
Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties.
Kazemi M, Khodaiyan F, Labbafi M, Saeid Hosseini S, Hojjati M. Kazemi M, et al. Food Chem. 2019 Jan 15;271:663-672. doi: 10.1016/j.foodchem.2018.07.212. Epub 2018 Aug 1. Food Chem. 2019. PMID: 30236729
The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave power of 700 W, irradiation time of 165 s, and pH of 1.5. The physico-chemical, structural and functional properties of pectin was exami …
The optimal microwave-assisted extraction conditions of pistachio green hull (PGH) pectin (extraction yield of 18.13%) were in microwave pow …
Synthesis, spectroscopic and thermal studies of some IIB group complexes with a new N2-Schiff base ligand.
Montazerozohori M, Khani S, Tavakol H, Hojjati A, Kazemi M. Montazerozohori M, et al. Spectrochim Acta A Mol Biomol Spectrosc. 2011 Oct 15;81(1):122-7. doi: 10.1016/j.saa.2011.05.066. Epub 2011 Jun 17. Spectrochim Acta A Mol Biomol Spectrosc. 2011. PMID: 21733744
Synthesis, spectroscopic and thermal studies of some complexes of a new N(2)-Schiff base ligand of N(1),N(2)-bis((E)-2-methyl-3-phenylallylidene)ethane-1,2-diamine (L) with a general formula of MLX(2) (M = Zn(II), Cd(II) and Hg(II); X = Cl(-), Br(-), I(-), SCN(-) and N(3)( …
Synthesis, spectroscopic and thermal studies of some complexes of a new N(2)-Schiff base ligand of N(1),N(2)-bis((E)-2-methyl-3-phenylallyli …
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.
Jooyandeh H, Goudarzi M, Rostamabadi H, Hojjati M. Jooyandeh H, et al. Food Sci Nutr. 2016 Dec 2;5(3):669-677. doi: 10.1002/fsn3.446. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572956 Free PMC article.

Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G') moduli (p < .05); however, the effect

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Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a s …