Maryam Moslehishad

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

Maryam Moslehishad, Mohammad Reza Ehsani, Maryam Salami et al. · International Dairy Journal · 2012 · 196 citations

Comparative Assessment, Food Fermentation, Biochemistry +10

Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad et al. · Trends in Food Science & Technology · 2017 · 140 citations

Camel Milk, Engineering, Biochemistry +7

Comparing mechanical, barrier and antimicrobial properties of nanocellulose/CMC and nanochitosan/CMC composite films

Narges Jannatyha, Saeedeh Shojaee‐Aliabadi, Maryam Moslehishad et al. · International Journal of Biological Macromolecules · 2020 · 92 citations

Materials Science, Nanochitosan/cmc Composite Films, Engineering +6

Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa

Shiva Abbasi, Maryam Moslehishad, Maryam Salami · International Journal of Biological Macromolecules · 2022 · 87 citations

Food Chemistry, Biochemistry, Bioactive Peptides +2

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Maryam Moslehishad, Saeed Mirdamadi, M R Ehsani et al. · International Journal of Dairy Technology · 2013 · 65 citations

Probiotic, Camel Milk, Food Fermentation +13