| Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite N Oliyaei, M Moosavi-Nasab, AM Tamaddon, M Fazaeli Food Hydrocolloids 100, 105458, 2020 | 56 | 2020 |
| Effect of active lipid‐based coating incorporated with nanoclay and orange peel essential oil on physicochemical properties of Citrus sinensis SZ Nasirifar, Y Maghsoudlou, N Oliyaei Food Science & Nutrition 6 (6), 1508-1518, 2018 | 41 | 2018 |
| Antidiabetic effect of fucoxanthin extracted from Sargassum angustifolium on streptozotocin‐nicotinamide‐induced type 2 diabetic mice N Oliyaei, M Moosavi‐Nasab, AM Tamaddon, N Tanideh Food Science & Nutrition 9 (7), 3521-3529, 2021 | 38 | 2021 |
| Preparation and characterization of porous starch reinforced with halloysite nanotube by solvent exchange method N Oliyaei, M Moosavi-Nasab, AM Tamaddon, M Fazaeli International journal of biological macromolecules 123, 682-690, 2019 | 35 | 2019 |
| Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus) M Moosavi‐Nasab, F Asgari, N Oliyaei Food science & nutrition 7 (10), 3206-3215, 2019 | 27 | 2019 |
| Multiple roles of fucoxanthin and astaxanthin against Alzheimer's disease: Their pharmacological potential and therapeutic insights N Oliyaei, M Moosavi-Nasab, N Tanideh, A Iraji Brain Research Bulletin, 2022 | 24 | 2022 |
| Therapeutic activity of fucoidan and carrageenan as marine algal polysaccharides against viruses N Oliyaei, M Moosavi-Nasab, SM Mazloomi 3 Biotech 12 (7), 154, 2022 | 24 | 2022 |
| Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic N Oliyaei, M Moosavi‐Nasab, AM Tamaddon, M Fazaeli Food Science & Nutrition 8 (2), 1226-1236, 2020 | 24 | 2020 |
| Ultrasound‐assisted extraction of fucoxanthin from Sargassum angustifolium and Cystoseira indica brown algae N Oliyaei, M Moosavi‐Nasab Journal of Food Processing and Preservation 45 (11), e15929, 2021 | 22 | 2021 |
| Application of essential oils for shelf-life extension of seafood products M Moosavi-Nasab, A Mirzapour-Kouhdasht, N Oliyaei Essential Oils-Oils of Nature, 2019 | 21 | 2019 |
| Physicochemical evaluation of sausages prepared by lantern fish (Benthosema pterotum) protein isolate M Moosavi‐Nasab, R Mohammadi, N Oliyaei Food science & nutrition 6 (3), 617-626, 2018 | 20 | 2018 |
| Effect of temperature and alkaline pH on the physicochemical properties of the protein isolates extracted from the whole ungutted Lanternfish (Benthosema pterotum) N Oliyaei, M Ghorbani, M Moosavi-Nasab, AR Sadeghimahoonak, ... Journal of aquatic food product technology 26 (10), 1134-1143, 2017 | 17 | 2017 |
| Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate and Gum Arabic N Oliyaei, M Moosavi-Nasab, N Tanideh Molecules 27 (19), 6713, 2022 | 16 | 2022 |
| Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum) N Oliyaei, M Moosavi-Nasab, M Ghorbani | 14 | 2019 |
| Development and characterization of a fucoidan-based nanoemulsion using Nigella sativa oil for improvement of anti-obesity activity of fucoxanthin in an obese rat model N Oliyaei, N Tanideh, M Moosavi-Nasab, AR Dehghanian, A Iraji International Journal of Biological Macromolecules 235, 123867, 2023 | 12 | 2023 |
| Application of Essential Oils in the Treatment of Inflammatry Bowel Disease N Oliyaei, N Tanideh, SZ Nasirifar Essential Oils: Advances in Extractions and Biological Applications; Santana …, 2022 | 3 | 2022 |
| Alpha-glucosidase inhibitory and hypoglycemic effects of imidazole-bearing thioquinoline derivatives with different substituents: In silico, in vitro, and in vivo evaluations A Azmi, M Noori, MK Ghomi, MN Montazer, A Iraji, N Dastyafteh, N Oliyaei, ... Bioorganic Chemistry 144, 107106, 2024 | 2 | 2024 |
| Innovation in the Seafood Sector through the Valorization of By-Products M Moosavi-Nasab, N Oliyaei, JB Eun, A Mirzapour-Kouhdasht Innovation in the Food Sector Through the Valorization of Food and Agro-Food …, 2020 | 2 | 2020 |
| Evaluation of composition and functional properties of protein isolated from Myctophid (Benthosema pterotum) by using pH shift method N Oliyaei, M Moosavi-Nasab, M Ghorbani, AR Sadeghimahoonak, ... ISFJ 24 (1), 25-35, 2015 | 2 | 2015 |
| Effect of vacuum packaging combined with edible basil seed gum coating containing lemon essential oil on shelf life extension of refrigerated shrimp (Penaeus indicus) N Shafiei, M Moosavi-Nasab, M Khalesi, G Mesbahi, S Khoshnoudi-Nia, ... Journal of Food Measurement and Characterization 18 (2), 1328-1337, 2024 | 1 | 2024 |
marzieh moosavi-nasabProfessor of Food Science and Technology在 mail.mcgill.ca 的电子邮件经过验证
