| The prevalence of Brucella spp. in dairy products in the Middle East region: A systematic review and meta-analysis AS Abedi, F Hashempour-Baltork, S Mirza Alizadeh, Adel, Beikzadeh, ... | 66 | 2020 |
| Decontamination of aflatoxins in edible oils: A comprehensive review F Javanmardi, D Khodaei, Z Sheidaei, M Bashiry, K Nayebzadeh, ... Food Reviews International 38 (7), 1410-1426, 2022 | 51 | 2022 |
| Comparison of properties of breads enriched with omega-3 oil encapsulated in β-glucan and Saccharomyces cerevisiae yeast cells S Beikzadeh, S Shojaee-Aliabadi, E Dadkhodazade, Z Sheidaei, ... Applied Food Biotechnology 7 (1), 11-20, 2019 | 34 | 2019 |
| Wheat bread: Potential approach to fortify its lysine content NM Meybodi, L Mirmoghtadaie, Z Sheidaei, AM Mortazavian Current Nutrition & Food Science 15 (7), 630-637, 2019 | 29 | 2019 |
| Sensory attributes of wheat bread: A review of influential factors N Mollakhalili-Meybodi, Z Sheidaei, N Khorshidian, A Nematollahi, ... Journal of Food Measurement and Characterization 17 (3), 2172-2181, 2023 | 25 | 2023 |
| Listeria monocytogenes in dairy products of Middle East region: A systematic review, meta-analysis and meta-regression study B Moein, F Javanmardi, M Taslikh, Z Sheidaei, E Sadeghi, AS Abedi, ... Iranian Journal of Public Health, 2021 | 13* | 2021 |
| Application of microbial transglutaminase in wheat bread industry: a review NM Meybodi, L Mirmoghtadaie, Z Sheidaei, M Arab, SS Nasab, M Taslikh, ... Current nutrition & food science 17 (5), 450-457, 2021 | 5 | 2021 |
| Influence of κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert Z Sheidaei, B Sarmadi, SM Hosseini, F Javanmardi, K Khosravi-Darani, ... Current Nutrition & Food Science 16 (4), 462-469, 2020 | 4 | 2020 |
| Rheological Characteristics and Methodology of Ice Cream: A Review AM Mortazavian, N Kheynoor, Z Pilevar, Z Sheidaei, S Beikzadeh, ... Current Nutrition & Food Science 16 (5), 666-674, 2020 | 2 | 2020 |
| Strategies to Create Superhydrophobic Surfaces in Food Industry M Mohammadi, Z Sheidaei, M Farhoodi Packaging Technology and Science 37 (6), 585-601, 2024 | 1 | 2024 |
| Optimization of the Properties of an Active Oxygen Scavenging POE-Based Nanocomposite Film Reinforced with Graphene and/or Silica using Mixture Design Method for Food Packaging … Z Sheidaei, S Ahmadi, M Farhoodi, AM Mortazavian, V Mofid | | 2022 |
