| The effect of microencapsulation of phenolic compounds from lemon waste by Persian and basil seed gums on the chemical and microbiological properties of mayonnaise S Shaygannia, MR Eshaghi, M Fazel, M Hashemiravan Preventive Nutrition and Food Science 26 (1), 82, 2021 | 28 | 2021 |
| Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt ZG Mosiyani, R Pourahmad, MR Eshaghi Acta Scientiarum Polonorum Technologia Alimentaria 16 (3), 311-320, 2017 | 25 | 2017 |
| Optimization of Aqueous Extraction Conditions of Inulin from the Arctium lappa L. Roots Using Ultrasonic Irradiation Frequency F Esmaeili, M Hashemiravan, MR Eshaghi, H Gandomi Journal of food quality 2021 (1), 5520996, 2021 | 24 | 2021 |
| Characterization of hydroxypropyl methyl cellulose–whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles M Shojaei, M Eshaghi, L Nateghi Journal of food processing and preservation 43 (10), e14158, 2019 | 17 | 2019 |
| Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in … F Esmaeili, M Hashemiravan, MR Eshaghi, H Gandomi Journal of Food Measurement and Characterization 16 (4), 2908-2921, 2022 | 15 | 2022 |
| Phenolic compounds and antioxidant activities of lemon wastes affected by microencapsulation using coatings of Arabic, Persian, and basil seed gums S Shaygannia, MR Eshaghi, M Fazel, M Hashemiravan Journal of Food Measurement and Characterization 15, 1452-1462, 2021 | 15 | 2021 |
| Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process F Mohammadi Golchin, S Movahhed, M Eshaghi, H Ahmadi Chenarbon Food Science & Nutrition 9 (1), 272-281, 2021 | 13 | 2021 |
| The effect of roasting method and conditions on physic chemicals and sensory properties of sunflower seed kernels. SM Soleimanieh, M Eshaghi, ZP Vanak | 12 | 2015 |
| Determination of antioxidant and antimicrobial compounds of Ganoderma lucidum extract in laboratory different conditions M Masjedi, L Nateghi, S Berenjy, MR Eshaghi Chem Methodol 6, 212-227, 2022 | 9 | 2022 |
| A smart meat packaging to show ciprofloxacin residues based on immunochromatography MHB Tafti, MR Eshaghi, P Rajaei Meat Science 181, 108605, 2021 | 7 | 2021 |
| Effects of pulsed electric fields as a pre-treatment on yield extraction and some quality properties of sesame oil Z Tale Masouleh, S Asadollahi, MR Eshaghi International Journal of Review in Life Sciences 5 (10), 1100-1104, 2015 | 7 | 2015 |
| Production of Gluten–free sponge cake by using mixture of chickpea flour, rice flour, Guar Gum and Xanthan Gum M Saberi, L Nateghi, MR Eshaghi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (71), 95-109, 2018 | 6 | 2018 |
| Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt F Mashayekh, R Pourahmad, MR Eshaghi, B Akbari‐Adergani Food Science & Nutrition 11 (6), 3287-3296, 2023 | 5 | 2023 |
| The production of low fat confectionary cream by using Milk Protein Concentration J Farajzadeh, A Shahab Lavasani, M Eshaghi Journal of Animal Environment 12 (1), 435-442, 2020 | 5 | 2020 |
| Effect of aqueous extracts of Ocimum basilicum and Satureia montana L. on the survival of Lactobacillus paracasei and physicochemical properties of probiotic yogurt Z Ghalemousiani, R Pourahmad, MR Eshaghi Journal of Food Science and Technology 10 (4), 55-63, 2017 | 5 | 2017 |
| Application of nanoencapsulated Mofarrah (Nepeta crispa) essential oil as a natural preservative in yogurt drink (doogh) A Haseli, R Pourahmad, MR Eshaghi, P Rajaei, B Akbari-Adergani LWT 186, 115256, 2023 | 4 | 2023 |
| Optimization of extraction of flavonoid, total phenolic, antioxidant, and antimicrobial compounds from ganoderma lucidum by maceration method M Masjedi, L Nateghi, S Berenjy, MR Eshaghi Iran. J. Chem. Chem. Eng. Research Article Vol 41 (9), 2022 | 4 | 2022 |
| Investigation of nano-biocomposite for Kashar cheese and ground meat packaging M Shojaei, M Eshaghi, L Nateghi Journal of Nutrition and Food Security, 2021 | 4 | 2021 |
| The study of the effect of sucrose replacement by sucralose-isomalt mixture on the qualitative characteristics of kermanshah's traditional baklava N Emami, L Nateghi, MR Eshaghi Journal of Food Research 29 (4), 71-88, 2020 | 4 | 2020 |
| Effect of sucrose replacement with rebaudioside A and isomalt on viability of probiotic bacteria and physicochemical and sensory properties of kefir ice cream M Sheybani, R Pourahmad, MR Eshaghi JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 28 (4008), 143-155, 2018 | 4 | 2018 |
