Dr. Seyed Hamed Mirhosseini
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Dr. Seyed Hamed Mirhosseini

Lecturer
University Putra Malaysia, Malyasia

Highest Degree
PostDoc Fellow in Nanoemulsion from Universiti Putra Malaysia, Malaysia

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Biography

Dr. Seyed Hamed Mirhosseini is currently working as Lecturer in Department of Food Technology Faculty of Food Science and Technology, University Putra Malaysia (UPM). He has completed his Postdoctoral Fellow in Nanoemulsion from same University. He is also serving many industries such as Malaysian Palm Oil Board (MPOB), Malaysian Ministry of Health (MMOH), Wrizer Food Bhd, Kara Marketing Bhd, and F & B Equipments Bhd. His main area of interest focuses on Food & Process Development (Chemistry, Formulation, Production & analysis), Functional Foods, Bioactive Compounds & Food Supplements, and Nanotechnology (Emulsification & Encapsulation). He has supervised 2 PhD, 4 masters and 34 undergraduate students and co-supervised 14 PhD and 16 master’s students. He has completed 14 funded research projects as project leader and co-researcher. He is associate member of American Chemist Society (ACS), American Oil Chemistry Society (AOCS), and Malaysian Palm Oil Board (MPOB). He has published 108 research articles in journals as well as 80 abstracts contributed as author/co-author. Dr. Seyed Hamed received honor includes Winner (Gold Medal) for Excellent researcher, and Winner (Silver Medal) as co-researcher. He is associate editor/member of editorial board in American Journal of Food Technology, Journal of Applied Sciences, Trends in Applied Sciences Research and Journal of Food Resource Science. He also serving as reviewer for number of journals.

Area of Interest:

Food Science and Technology
100%
Nanotechnology
62%
Food Properties
90%
Functional Foods
75%
Food Processing Technology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Tan, T.B., N.S. Yussof, F. Abas, H. Mirhosseini, I.A. Nehdi and C.P. Tan, 2016. Forming a lutein nanodispersion via solvent displacement method: The effects of processing parameters and emulsifiers with different stabilizing mechanisms. Food Chem., 194: 416-423.
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  2. Sabina, E., I.S.M. Zaidul, K. Ghafoor, J.M. Jaffri and F. Sahena et al., 2016. Screening of various parts of phaleria macrocarpa plant for α-Glucosidase inhibitory activity. J. Food Biochem. 10.1111/jfbc.12212.
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  3. Fahim, T.K., I.S.M. Zaidul, K. Ghafoor, F.Y. Al-Juhaimi and M.A.B. Rushdi et al., 2016. Effect of the polymer composition on the physicochemical properties of microencapsulated fish oil using spray drying. Drying Technol.: Int. J. 10.1080/07373937.2015.1099544.
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  4. Velickovska, S.K., L. Bruhl, S. Mitrev, H. Mirhosseini and B. Matthaus, 2015. Quality evaluation of cold-pressed edible oils from Macedonia. Eur. J. Lipid Sci. Technol., 117: 2023-2035.
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  5. Tirgar, M., S. Jinap, I.S.M. Zaidul and H. Mirhosseini, 2015. Suitable coating material for microencapsulation of spray-dried fish oil. J. Food Sci. Technol., 52: 4441-4449.
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  6. Shekarforoush, E., H. Mirhosseini, Z.I.M. Sarker, B.A. Tabatabaee, H.M. Ghazali, K. Muhammad and M. Paykary, 2015. Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil/water (O/W) emulsion: Heat treatment and microwave modification. Int. J. Food Prop., 182: 164-170.
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  7. Shekarforoush, E., H. Mirhosseini, Z.I. Sarker, S. Kostadinovic, H.M. Ghazali, K. Muhammad and S. Samaram, 2015. Soy protein-gum karaya conjugate: Emulsifying activity and rheological behavior in aqueous system and oil in water emulsion. Am. Oil Chem. Soc. 10.1007/s11746-015-2751-z.
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  8. Shahmohammadi, H.R., J. Bakar, A.R. Russly, M.A. Noranizan and H. Mirhosseini, 2015. Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack. J. Food Qual., 10.1111/jfq.12173.
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  9. Samaram, S., H. Mirhosseini, C.P. Tan, H.M. Ghazali, S. Bordbar and A. Serjouie, 2015. Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity and oxidation stability. Food Chem., 172: 7-17.
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  10. Samaram S. and H. Mirhosseini, 2015. Characterization of Papaya Seed Oil from Two Malaysian papaya Fruit Varieties. In: Tropical Fruits - From Cultivation to Consumption and Health Benefits: Papaya, Todorov, S.D. and I.V. Ivanova, Nova Science Publishers, Hauppauge, New York, pp: 63-77.
  11. Raeisi, M., H. Tajik, J. Aliakbarlu, S.H. Mirhosseini and S.M.H. Hosseini, 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 Food Sci. Technol., 64: 898-904.
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  12. Mirhosseini, H., N.F.A. Rashid, B.T. Amid, K.W. Cheong, M. Kazemi and M. Zulkurnain, 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-Food Sci. Technol., 63: 184-190.
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  13. Kavousi, P., H. Mirhosseini, H. Ghazali and A.A. Ariffin, 2015. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chem., 182: 164-170.
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  14. Inthiram, A.K., H. Mirhosseini, C.P. Tan, R. Mohamad and O.M. Lai, 2015. Application of multivariate analysis for detection of crude palm oil adulteration through fatty acid composition and triacylglycerol profile. Pertanika J. Trop. Agric. Sci., 38: 389-398.
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  15. Erfanian, A., H. Mirhosseini, B. Rasti, M. Hair-Bejo, S.B. Mustafa and M.Y.A. Manap, 2015. Absorption and bioavailability of nano-size reduced calcium citrate fortified milk powder in ovariectomized and ovariectomized-osteoporosis rats. J. Agric. Food Chem., 63: 5795-5804.
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  16. Cheong, W.K., H. Mirhosseini, W.F. Leong, N.S.A. Hamid, A. Osman, M. Basri and C.P. Tan, 2015. Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems. Food Bioprocess Technol., 8: 1281-1294.
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  17. Shahmohammadi, H.R., J. Bakar, A.R. Russly, M.A. Noranizan and H. Mirhosseini, 2014. Puffed corn-fish snack development by extrusion technology. Iran. J. Fish. Sci., 13: 748-760.
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  18. Samaram, S., H. Mirhosseini, C.P. Tan and H.M. Ghazali, 2014. Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability. Ind. Crop Sci., 52: 702-708.
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  19. Kamalian, N., H. Mirhosseini, S. Mustafa and M.Y.A. Manap, 2014. Effect of alginate and chitosan on viability and release behavior of Bifidobacterium pseudocatenulatum G4 in simulated gastrointestinal fluid. Carbohyd. Polym., 111: 700-706.
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  20. Erfanian, A., H. Mirhosseini, M.Y.A. Manap, B. Rasti and M.H. Bejo, 2014. Influence of nano-size reduction on absorption and bioavailability of calcium from fortified milk powder in rats. Food Res. Int., 66: 1-11.
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  21. Cheong, K.W., H. Mirhosseini, N.S.A. Hamid, A. Osman, M. Basri and C.P. Tan, 2014. Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions. Molecules, 19: 8691-8706.
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  22. Cheong, K.W., C.P. Tan, H. Mirhosseini, W.Y. Joanne-Kam, N.S.A. Hamid, A. Osman and M. Basri, 2014. The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. Chem. Central J., Vol. 8. .
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  23. Amid, B.T. and H. Mirhosseini, 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 Surf. B: Biointerfaces, 113: 107-114.
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  24. Al-Othrubi, S.M.Y., C.Y. Kqueen, H. Mirhosseini, Y.A. Hadi and S. Radu, 2014. Antibiotic resistance of vibrio parahaemolyticus isolated from cockles and shrimp sea food marketed in Selangor, Malaysia. Clin. Microbiol., 3: 148-155.
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  25. Samaram, S., H. Mirhosseini, C.P. Tan and H.M. Ghazali, 2013. Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: Yield, fatty acid composition and triacylglycerol profile. Molecules, 18: 12474-12487.
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  26. Mirhosseini, H., B.T. Amid and K.W. Cheong, 2013. Effect of different drying methods on chemical and molecular structure of heteropolysaccharide-protein gum from durian seed. Food Hydrocolloids, 31: 210-219.
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  27. Mirhosseini, H. and B.T. Amid, 2013. Production of new conjugated polymer through Maillard reaction between Durian seed gum (DSG) and Whey Protein Isolate (WPI). J. Mater. Sci. Eng., Vol. 2. .
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  28. Mirhosseini, H. and B.T. Amid, 2013. Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. Chem. Central J., 7: 1-14.
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  29. Mirhosseini, H. and B.T. Amid, 2013. Corrigendum to a review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Res. Int., 1: 429-429.
  30. Kostadinovik, S., H. Mirhosseini and E. Bogeva, 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. J. Nutr. Food Sci., 3: 243-270.
  31. Chan, S.W., S.H. Mirhosseini, S.T. Farah, T.C. Ling and C.P. Tan, 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.
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  32. Chan, S.W., H. Mirhosseini, F.S. Taip, T.C. Ling and C.P. Tan, 2013. Stability of CoQ10-loaded oil-in-water (O/W) emulsion: Effect of carrier oil and emulsifier type. Food Biophys., 8: 273-281.
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  33. Amid, B.T., H. Mirhosseini, H. Poorazarang and S.A. Mortazavi, 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.
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  34. Amid, B.T. and H. Mirhosseini, 2013. Shear flow behaviour and emulsion-stabilizing effect of natural polysaccharide-protein gum in aqueous system and Oil/Water (O/W) emulsion. Colloids Surfaces B: Biointerfaces, 103: 430-440.
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  35. Amid, B.T. and H. Mirhosseini, 2013. Flow ability characteristics, functional properties and rheological properties of a natural carbohydrate-protein biopolymer. J. Mater. Sci., Vol. 2. 10.4172/2169-0022.S1.010.
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  36. Suleiman, N., B.S. Baharin, H. Mirhosseini and Z.I. Sarker, 2012. Optimization of pressure swing supercritical carbon dioxide for squalene extraction from palm fatty acid distillate. Int. J. Food Agric. Environ., 10: 1-7.
  37. Norhidayah, S., B.S. Baharin, M. Hamed and I.S.M. Zaidu, 2012. Squalene recovery from palm fatty acid distillate using supercritical fluid extraction. Int. Food Res. J., 19: 1661-1667.
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  38. Nateghi, L., S. Roohinejad, A. Totosaus, H. Mirhosseini and M. Shuhaimi et al., 2012. Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. J. Food Agric. Environ., 10: 46-54.
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  39. Mirhosseini, H., and B.T. Amid, 2012. Influence of chemical extraction condition on physicochemical and functional properties of polysaccharide gum from durian (Durio zibethinus) seed. Molecules, 17: 6465-6480.
    PubMed  |  Direct Link  |  
  40. Mirhosseini, H. and B.T. Amid, 2012. A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Res. Int., 46: 387-398.
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  41. Kostadinovic, S., A. Wilkens, M. Stefova, V. Ivanova, B. Vojnoski, H. Mirhosseini and P. Winterhalter, 2012. Stilbene levels and antioxidant activity of vranec and merlot wines from macedonia: Effect of variety and enological practices. Food Chem., 135: 3003-3009.
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  42. Javanmard, M., N.L. Chin, S.H. Mirhosseini and J. Endan, 2012. Characteristics of gelling agent substituted fruit jam: Studies on the textural, optical, physicochemical and sensory properties. Int. J. Food Sci. Technol., 47: 1808-1818.
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  43. Hejri, L.A., J. Selamat and H. Mirhosseini, 2012. Ochratoxin a quantification in peanut: A newly developed HPLC condition. Food Control., 23: 113-119.
  44. Amid, B.T. and H. Mirhosseini, 2012. Optimization of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid. Food Chem., 132: 1258-1268.
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  45. Amid, B.T. and H. Mirhosseini, 2012. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymer, 90: 452-461.
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  46. Amid, B.T. and H. Mirhosseini, 2012. Emulsifying activity, particle uniformity and rheological properties of a natural polysaccharide-protein biopolymer from Durian seed. Food Biophys., 10.1007/s11483-012-9270-3.
    CrossRef  |  
  47. Amid, B.T. and H. Mirhosseini, 2012. Effect of different purification techniques on characteristics of heteropolysaccharide-protein biopolymer from durian (Durio zibethinus) seed. Molecules, 17: 10875-10892.
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  48. Teoh, P.L., S.H. Mirhosseini, S. Mustafa and M.Y. Abdul Manap, 2011. Tolerance of free and encapsulated probiotics towards heat treatment and high sodium concentration. J. Food Agric. Environ., 9: 69-73.
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  49. Teoh, P.L., H. Mirhosseini, S. Mustafa, A.S.M. Hussin and M.Y. Abdul Manapa, 2011. Recent approaches in the development of encapsulated delivery systems for probiotics. Food Biotechnol., 25: 77-101.
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  50. Roohinejad, S., A. Omidizadeh, H. Mirhosseini, N. Saari and M. Shuhaimi et al., 2011. Effect of pre-germination time on amino acid profile and Gamma Amino Butyric Acid (GABA) contents in different varieties of Malaysian brown rice. Int. J. Food Prop., 14: 1386-1399.
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  51. Rasnani, N.M., H. Mirhosseini, B. Sham bin Baharin and C.P. Tan, 2011. Effect of pH on physicochemical properties and stability of sodium caseinate-pectin stabilized emulsion. J. Food Agric. Environ., 9: 129-135.
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  52. Mehrnoush, A., C.P. Tan, M. Hamed, N.A. Aziz and T.C. Ling, 2011. Optimization of freeze drying conditions for purified serine protease from mango (Mangifera Indica Cv. Chokanan) peel. Food Chem., 128: 158-164.
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  53. Cheong, K.W., C.P. Tan, H. Mirhosseini, S.T. Chin and Y.B.C. Man et al., 2011. Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona Muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOFMS). Food Chem., 125: 1481-1489.
    CrossRef  |  
  54. Chan, S.W., S.H. Mirhosseini, S.T. Farah and C.P. Tan, 2011. Comparative study on physical properties of κ-carrageenan extracted from Eucheumacottonii in Tawau, Sabah and commercial κ-carrageenan. Empowering Sci. Technol. Innovat., 18: 310-317.
  55. Anarjan, N., H. Mirhosseini, B.S. Baharin and C.P. Tan, 2011. Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT Food Sci. Technol., 44: 1658-1665.
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  56. Anarjan, N., C.P. Tan, T.C. Ling, K.L. Lye and H.J. Malmiri et al., 2011. Effect of organic-phase solvents on physicochemical properties and cellular uptake of astaxanthin nanodispersions. J. Agric. Food Chem., 59: 8733-8741.
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  57. Amid, M., C.P. Tan, H. Mirhosseini, N. Ab. Aziz and T.C. Ling, 2011. Optimization of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan). Food Chem., 124: 666-671.
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  58. Afsah-Hejri, L., S. Jinap, S. Arzandeh and H. Mirhosseini, 2011. Optimization of HPLC conditions for quantitative analysis of aflatoxin in contaminated peanut. Food Control., 22: 381-388.
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  59. Roohinejad, S., A. Omidizadeh, H. Mirhosseini, N. Saari and S. Mustafa et al., 2010. Effect of pre-germination times of brown rice on serum cholesterol level in experimentally induced hypercholesterolemic rats. J. Sci. Food Agric., 90: 245-251.
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  60. Pua, C.K., N.S. Abd. Hamid, C.P. Tan, H. Mirhosseini, R.B. Abd. Rahman and G. Rusul, 2010. Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology. LWT Food Sci. Technol., 43: 343-349.
    CrossRef  |  
  61. Ng, S.P., C.P. Tan, O.M. Lai, K. Long and H. Mirhosseini, 2010. Extraction and characterization of dietary fiber from coconut residue. J. Food Agric. Environ., 8: 172-177.
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  62. Naghshineh, M., A.A. Ariffin, H.M. Ghazali, H. Mirhosseini and A.S. Mohammad, 2010. Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein-olive oil blend. J. Am. Oil Chem. Soc., 87: 255-262.
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  63. Naghshineh, M. and H. Mirhosseini, 2010. Effect of frying condition on physicochemical properties of palm olein-olive oil blends. Int. J. Food Agric. Environ., 8: 175-178.
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  64. Mirhosseini, H., C.P. Tan, S. Kostadinovic and M. Naghshineh, 2010. Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components. J. Food Agric. Environ., 8: 126-133.
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  65. Mirhosseini, H., C.P. Tan and M. Naghshineh, 2010. Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. J. Food Agric. Environ., 8: 134-139.
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  66. Mirhosseini, H., C.P. Tan and M. Naghshineh, 2010. Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. J. Food Agric. Environ., 8: 297-303.
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  67. Mirhosseini, H. and C.P. Tan, 2010. Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion. J. Food Agric. Environ., 8: 308-313.
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  68. Mirhosseini, H. and C.P. Tan, 2010. Discrimination of orange beverage emulsions with different formulations using multivariate analysis. J. Sci. Food Agric., 90 : 1308-1316.
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  69. Man, Y.B.C., H. Mirhosseini, C.P. Tan and A. Serjouie, 2010. Effect of vegetable-based oil blends on physiochemical properties of oils during deep-fat frying. Am. J. Food Technol., 5: 310-323.
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  70. Kostadinovic, S., M. Stefova, D. Nikolova, D. Nedelcheva and N. Martinez et al., 2010. Multivariate analysis discrimination of various cold-pressed lemon oils collected from different geographical regions. J. Food Agric. Environ., 8: 117-121.
    Direct Link  |  
  71. Cheong, K.W., C.P. Tan, H. Mirhosseini, N.S.A. Hamid, A. Osman and M. Basri, 2010. Equilibrium headspace analysis of volatile flavor compounds released from Malaysian soursop using solid-phase microextraction (Annona muricata). Food Res. Int., 43: 1267-1276.
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  72. Cheong, J.N., H. Mirhosseini and C.P. Tan, 2010. Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions. Int. J. Food Sci. Nutr., 61: 417-424.
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  73. Anarjan, N., H. Mirhosseini, B.S. Baharin and C.P. Tan, 2010. Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Food Chem., 123: 477-483.
    CrossRef  |  
  74. Alireza, S., C.P. Tan, M. Hamed and Y.B. Che Man, 2010. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and there blends. Int. J. Food Res., 17: 295-302.
    Direct Link  |  
  75. Roohinejad, S., H. Mirhosseini, N. Saari, S. Mustafa and I. Alias et al., 2009. Evaluation of GABA, crude protein and amino acid composition of different varieties of Malaysian's brown rice. Aust. J. Crop Sci., 3: 184-190.
    Direct Link  |  
  76. Roohinejad, S., A. Omidizadeh, H. Mirhosseini, B. Rasti and N. Saari et al., 2009. Effect of Hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats. J. Food Agric. Environ., 7: 197-203.
    Direct Link  |  
  77. Naghshineh, M., A.A. Ariffin, H.M. Ghazali, H. Mirhosseini, A.S. Mohammad and A. Kuntom, 2009. Influence of partial replacement of olive oil on frying performance of palm olein. J. Food Lipids, 16: 554-568.
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  78. Naghshineh, M., A.A. Ariffin, H.M. Ghazali, H. Mirhosseini, A. Kuntom and A.S. Mohammad, 2009. Monitoring the change patterns of physicochemical properties of oil blend as function of storage time. J. Food Agric. Environ., 7: 120-125.
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  79. Mirhosseini, H., C.P. Tan, N.S.A. Hamid, S. Yusof and B.H. Chern, 2009. Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids, 23: 271-280.
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  80. Mirhosseini, H., C.P. Tan, A.R. Taherian and H.C. Boo, 2009. Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology. Carbohydr. Polym., 75: 512-520.
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  81. Mirhosseini, H. and C.P. Tan, 2009. Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure. Food Chem., 115: 324-333.
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  82. Mirhosseini H. and C.P. Tan, 2009. Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents. J. Food Agric. Environ., 7: 79-85.
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  83. Chua, S.C., C.P. Tan, H. Mirhosseini, O.M. Lai, K. Long and B.S. Baharin, 2009. Optimization of ultrasound extraction condition of phospholipids from palm-pressed fiber. J. Food Eng., 92: 403-409.
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  84. Pua, C.K., N.S.A. Hamid, C.P. Tan, H. Mirhosseini, R.A. Rahman and G. Rusul, 2008. Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. J. Food Eng., 89: 419-428.
    CrossRef  |  
  85. Ong, B.T., S.A.H. Nazimah, C.P. Tan, H. Mirhosseini, A. Osman, D.M. Hashim and G. Rusul, 2008. Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid phase microextraction (SPME) and gas chromatography-time of flight mass spectrometry (GC-TOFMS). J. Food Compos. Anal., 21: 416-422.
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  86. Mirhosseini, H., C.P. Tan, S. Yusof and N.S. Hamid, 2008. Solid-phase microextraction for determining twelve orange flavor compounds in a model orange beverage emulsion. Phytochem. Anal., 19: 429-437.
    PubMed  |  
  87. Mirhosseini, H., C.P. Tan, N.S.A. Hamid and S. Yusof, 2008. Optimization of the contents of Arabic gum, xanthan and orange oil affecting on turbidity, cloudiness, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocolloids, 22: 1212-1223.
    CrossRef  |  
  88. Mirhosseini, H., C.P. Tan, N.S.A. Hamid and S. Yusof, 2008. Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion. Food Chem., 107: 1161-1172.
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  89. Mirhosseini, H., C.P. Tan, N.S.A. Hamid and S. Yusof, 2008. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion. Colloids Surf. A: Physicochem. Eng. Aspects, 315: 47-56.
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