| The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera M Ovissipour, A Abedian, A Motamedzadegan, B Rasco, R Safari, ... Food chemistry 115 (1), 238-242, 2009 | 332 | 2009 |
| Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss) HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, ARS Mahoonak Bioresource technology 101 (15), 6207-6214, 2010 | 138 | 2010 |
| Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations H Rostamabadi, E Assadpour, HS Tabarestani, SR Falsafi, SM Jafari Trends in Food Science & Technology 100, 190-209, 2020 | 127 | 2020 |
| Optimization of physicochemical properties of low‐fat hamburger formulation using blend of soy flour, split‐pea flour and wheat starch as part of fat replacer system H Shahiri Tabarestani, M Mazaheri Tehrani Journal of Food Processing and Preservation 38 (1), 278-288, 2014 | 77 | 2014 |
| Production and characterization of catechin-loaded electrospun nanofibers from Azivash gum-polyvinyl alcohol SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ... Carbohydrate polymers 235, 115979, 2020 | 72 | 2020 |
| Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss). HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, AR Mahoonak, ... International food research journal 19 (1), 2012 | 60 | 2012 |
| Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. H Rostamzad, B Shabanpour, A Shabani, H Shahiri Tabarestani International food research journal 18 (1), 2011 | 50 | 2011 |
| Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles E Alehosseini, SM Jafari, HS Tabarestani Food Chemistry 354, 129591, 2021 | 42 | 2021 |
| Shelf life improvement and postharvest quality of cherry tomato (Solanum lycopersicum L.) fruit using basil mucilage edible coating and cumin essential oil HS Tabarestani, N Sedaghat, ES Pooya, A Alipour International Journal of Agronomy and Plant Production 4 (9), 2346-2353, 2013 | 36 | 2013 |
| Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ... Food Hydrocolloids, 106366, 2020 | 32 | 2020 |
| Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides S Tavasoli, Y Maghsoudlou, SM Jafari, HS Tabarestani Food Chemistry 377, 131987, 2022 | 26 | 2022 |
| Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica) H Purabdolah, A Sadeghi, M Ebrahimi, M Kashaninejad, ... Journal of Food Measurement and Characterization 14, 1754-1764, 2020 | 23 | 2020 |
| Effect of pretreatment conditions on physicochemical properties of rainbow trout skin gelatin H Shahiri Tabarestani, Y Maghsoudlou, A Motamedzadegan, ... Journal of aquatic food product technology 23 (1), 14-24, 2014 | 13 | 2014 |
| Physicochemical, thermal, and morphological properties of chitosan nanoparticles produced by ionic gelation E Alehosseini, H Shahiri Tabarestani, MS Kharazmi, SM Jafari Foods 11 (23), 3841, 2022 | 12 | 2022 |
| Production of food bioactive-loaded nanofibers by electrospinning HS Tabarestani, SM Jafari Nanoencapsulation of food ingredients by specialized equipment, 31-105, 2019 | 12 | 2019 |
| Tomato production, processing, and nutrition A Motamedzadegan, HS Tabarestani Handbook of vegetables and vegetable processing, 839-861, 2018 | 12 | 2018 |
| Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin H Shahiri Tabarestani, N Sedaghat, M Jahanshahi, A Motamedzadegan, ... International Journal of Food Properties 19 (12), 2788-2804, 2016 | 11 | 2016 |
| Comparison of the antioxidant properties of hydrolyzed Turkmen melon seed protein by Pancreatin and Alcalase M Alvand, A Sadeghi Mahoonak, M Ghorbani, H Shahiri Tabarestani, ... Food Engineering Research 21 (2), 75-90, 2022 | 10 | 2022 |
| Increasing the shelf life of millet flour by using heat-moisture and microwave treatments S Mohajerkhorasani, M Alami, M Kashaninejad, H Shahiri Tabarestani JFST 16 (86), 83-93, 2019 | 9* | 2019 |
| The effect of enzymatic hydrolysis on amino acids composition of Persian sturgeon (Acipenser persicus) viscera protein hydrolysate MR Ovissipour, AM Abedian, A Motamedzadegan, B Rasco, R Safari, ... National Congress on Food Technology, 2008 | 6 | 2008 |
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences and在 gau.ac.ir 的电子邮件经过验证
