World's Best Scientists 2026 revealed!
Ali Akbar Moosavi-Movahedi

Ali Akbar Moosavi-Movahedi

D-Index & Metrics

Chemistry

D-Index
72
Citations
18929
World Ranking
5240
National Ranking
28

Overview

Ali Akbar Moosavi-Movahedi is affiliated with the University of Tehran in Iran and has contributed extensively to the fields of biochemistry, genetics, molecular biology, and medicine. Their research spans multiple subfields, including molecular biology, physiology, food science, materials chemistry, and electrical and electronic engineering.

Their published work covers a broad range of scientific topics, including:

  • Connexins and lens biology
  • Electrochemical sensors and biosensors
  • Heat shock proteins research
  • Proteins in Food Systems
  • Alzheimer's disease research and treatments
  • Microbial Metabolic Engineering and Bioproduction
  • Biochemical effects in animals

Recent papers highlight their research activity in food science, molecular modeling, and biomedical applications. Selected publications include:

  • "Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds," 2020, Food Science and Human Wellness
  • "IAMPE: NMR-Assisted Computational Prediction of Antimicrobial Peptides," 2020, Journal of Chemical Information and Modeling
  • "Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis," 2020, Food Bioscience
  • "Nrf2 Modulation in Breast Cancer," 2022, Biomedicines
  • "Anti-Viral Potential and Modulation of Nrf2 by Curcumin: Pharmacological Implications," 2020, Antioxidants

Ali Akbar Moosavi-Movahedi has collaborated frequently with several researchers, including:

  • Reza Yousefi
  • Jun Hong
  • Mehran Habibi-Rezaei
  • Kaveh Kavousi
  • Mohammad Bagher Shahsavani

The scientist has published extensively in key academic journals and venues, with numerous contributions to:

  • International Journal of Biological Macromolecules (17 publications)
  • Research Square (9 publications)
  • Journal of the Iranian Chemical Society (6 publications)
  • PLoS ONE (5 publications)
  • Journal of Molecular Liquids (5 publications)

In addition to journal articles, they have contributed to book literature, including a publication with Springer International Publishing titled "Rationality and Scientific Lifestyle for Health" published in 2021.

Best Publications

  • Intracellular ROS protection efficiency and free radical-scavenging activity of curcumin.

    Abolfazl Barzegar;Ali A. Moosavi-Movahedi

  • Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

    Mansoore Esmaili;S. Mahmood Ghaffari;Zeinab Moosavi-Movahedi;Malihe Sadat Atri

  • Catalase and its mysteries.

    Hessam Sepasi Tehrani;Ali Akbar Moosavi-Movahedi

  • How a protein can remain stable in a solvent with high content of urea: insights from molecular dynamics simulation of Candida antarctica lipase B in urea : choline chloride deep eutectic solvent

    Hassan Monhemi;Mohammad Reza Housaindokht;Ali Akbar Moosavi-Movahedi;Mohammad Reza Bozorgmehr

  • Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

    Mehdi Mohammadian;Maryam Salami;Shima Momen;Farhad Alavi

  • 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;Saeed Mirdamadi

  • Biosurfactant-producing bacterium, Pseudomonas aeruginosa MA01 isolated from spoiled apples: physicochemical and structural characteristics of isolated biosurfactant.

    Habib Abbasi;Mir Manochehr Hamedi;Tayebe Bagheri Lotfabad;Hossein Shahbani Zahiri

  • Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

    Farhad Alavi;Zahra Emam-Djomeh;Zahra Emam-Djomeh;Mohammad Saeid Yarmand;Maryam Salami

  • Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis

    Maryam Salami;Ali Akbar Moosavi-Movahedi;Mohammad Reza Ehsani;Reza Yousefi;Reza Yousefi

  • Biological activity of camel milk casein following enzymatic digestion.

    Maryam Salami;Ali Akbar Moosavi-Movahedi;Faezeh Moosavi-Movahedi;Mohammad Reza Ehsani

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

    Mohammadreza Khalesi;Mohammadreza Khalesi;Maryam Salami;Maryam Moslehishad;James Winterburn

  • Glycated albumin: an overview of the In Vitro models of an In Vivo potential disease marker.

    Amir Arasteh;Sara Farahi;Mehran Habibi-Rezaei;Ali Akbar Moosavi-Movahedi

  • Alpha-lactalbumin: A new carrier for vitamin D3 food enrichment

    Behdad Delavari;Ali Akbar Saboury;Maliheh Sadat Atri;Atiyeh Ghasemi

  • Antioxidant activity of low molecular weight alginate produced by thermal treatment.

    Zahra Habibi Kelishomi;Bahram Goliaei;Hossein Mahdavi;Alireza Nikoofar

  • Formation of the molten globule-like state during prolonged glycation of human serum albumin.

    Naghmeh Sattarahmady;Ali A. Moosavi-Movahedi;Faizan Ahmad;Gholam H. Hakimelahi

  • Structural changes in β-lactoglobulin by conjugation with three different kinds of carboxymethyl cyclodextrins

    Unknown

  • Electrocatalytic oxidation of some amino acids on a nickel-curcumin complex modified glassy carbon electrode

    S. Majdi;A. Jabbari;H. Heli;A.A. Moosavi-Movahedi

  • Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: possible significance for use in infant formula.

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Seyed Hadi Razavi

  • Antioxidant and Anticancer Activities of Walnut (Juglans regia L.) Protein Hydrolysates Using Different Proteases

    Raheleh Jahanbani;S. Mahmood Ghaffari;Maryam Salami;Kourosh Vahdati

  • Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes

    Maryam Salami;Maryam Salami;Reza Yousefi;Reza Yousefi;Mohammad Reza Ehsani;Michèle Dalgalarrondo

  • Effect of polyol osmolytes on ΔGD, the gibbs energy of stabilisation of proteins at different pH values

    Inamul Haque;Rajendrakumar Singh;Ali Akbar Moosavi-Movahedi;Faizan Ahmad

Frequent Co-Authors

Ali Akbar Saboury
Ali Akbar Saboury University of Tehran
Nader Sheibani
Nader Sheibani University of Wisconsin–Madison
Faizan Ahmad
Faizan Ahmad Jamia Millia Islamia
Hossein Heli
Hossein Heli Shiraz University of Medical Sciences
Zahra Emam-Djomeh
Zahra Emam-Djomeh University of Tehran
Mohammad Reza Ganjali
Mohammad Reza Ganjali University of Tehran
Parviz Norouzi
Parviz Norouzi University of Tehran
Thomas Haertlé
Thomas Haertlé INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Jean-Marc Chobert
Jean-Marc Chobert INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Ghasem Hosseini Salekdeh
Ghasem Hosseini Salekdeh Macquarie University

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