Mahdi Hajimohammadi

Dr. Mahdi Hajimohammadi


Research Focus & Metrics

Academic Career Length

18Years (2009-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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30 May 2013 in Research on Chemical Intermediates
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BSBehrouz Sabour
Behrouz Sabour
MPMohammah Hassan Peyrovi
Mohammah Hassan Peyrovi
MHMahdi Hajimohammadi
Mahdi Hajimohammadi

1 August 2010 in Tetrahedron Letters
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Journal Article
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MHMahdi Hajimohammadi
Mahdi Hajimohammadi
NSNasser Safari
Nasser Safari
HMHamid Mofakham
Hamid Mofakham
ASAhmad Shaabani
Ahmad Shaabani

25 February 2011 in Green Chemistry
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MHMahdi Hajimohammadi
Mahdi Hajimohammadi
NSNasser Safari
Nasser Safari
HMHamid Mofakham
Hamid Mofakham
FDFarzad Deyhimi
Farzad Deyhimi
In this work, a new aerobic route is introduced for the selective oxidation of a variety of aromatic and aliphatic alcohols to the corresponding aldehyde and ketone derivatives by molecular oxygen in the presence of free base porphyrins and metalloporphyrins as sensitizers using white light or sunlight in an organic solvent. The method shows a wide scope, exhibits chemoselectivity and proceeds under mild reaction conditions. The resulting products are obtained in good conversions in a reasonable time.

2 August 2022 in Critical Reviews in Food Science and Nutrition
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Journal Article
Open access
HWHaizhou Wu
Haizhou Wu
NTNantawat Tatiyaborworntham
Nantawat Tatiyaborworntham
MHMahdi Hajimohammadi
Mahdi Hajimohammadi
Eric DeckerEric Decker
Eric Decker
MRMark Richards
Mark Richards
IUIngrid Undeland
Ingrid Undeland
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.

1 January 2012 in Journal of Porphyrins and Phthalocyanines
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Journal Article
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MHMahdi Hajimohammadi
Mahdi Hajimohammadi
HMHamid Mofakham
Hamid Mofakham
NSNasser Safari
Nasser Safari
AMAnahita Mortazavi Manesh
Anahita Mortazavi Manesh

2 March 2012 in RSC Advances
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MHMahdi Hajimohammadi
Mahdi Hajimohammadi
CSClemens Schwarzinger
Clemens Schwarzinger
GKGünther Knör
Günther Knör
A homogeneous photocatalytic reaction cascade for the stepwise biomimetic oxidation of alcohols to form either aldehydes or alternatively carboxylic acids is presented. The system is based on robust and abundant materials and efficiently utilizes dioxygen as a clean and sustainable oxidant. Photoassisted substrate transformation occurs upon exposure to visible light (<620 nm) or sunlight. The pH-dependent photoredox mechanism of the sensitizer can be reversibly switched between two different selectivity patterns to control the desired product formation.