| Lactic acid bacteria: Food safety and human health applications RD Ayivi, R Gyawali, A Krastanov, SO Aljaloud, M Worku, R Tahergorabi, ... Dairy 1 (3), 202-232, 2020 | 201 | 2020 |
| Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins D Ananey-Obiri, L Matthews, MH Azahrani, SA Ibrahim, CM Galanakis, ... Trends in Food Science & Technology 80, 167-174, 2018 | 148 | 2018 |
| Salvia spp. plants-from farm to food applications and phytopharmacotherapy M Sharifi-Rad, B Ozcelik, G Altın, C Daşkaya-Dikmen, M Martorell, ... Trends in food science & technology 80, 242-263, 2018 | 134 | 2018 |
| Egg quality and safety with an overview of edible coating application for egg preservation AS Eddin, SA Ibrahim, R Tahergorabi Food chemistry 296, 29-39, 2019 | 124 | 2019 |
| Physicochemical properties of surimi gels fortified with dietary fiber A Debusca, R Tahergorabi, SK Beamer, KE Matak, J Jaczynski Food chemistry 148, 70-76, 2014 | 121 | 2014 |
| Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran F Alakhrash, U Anyanwu, R Tahergorabi LWT-Food Science and Technology 66, 41-47, 2016 | 113 | 2016 |
| A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods KE Matak, R Tahergorabi, J Jaczynski Food Research International 77, 697-703, 2015 | 109 | 2015 |
| Fish protein isolate: Development of functional foods with nutraceutical ingredients R Tahergorabi, KE Matak, J Jaczynski Journal of Functional Foods 18, 746-756, 2015 | 106 | 2015 |
| Application of electron beam to inactivate Salmonella in food: Recent developments R Tahergorabi, KE Matak, J Jaczynski Food Research International 45 (2), 685-694, 2012 | 105 | 2012 |
| Edible coating and films as promising packaging: a mini review S Paidari, N Zamindar, R Tahergorabi, M Kargar, S Ezzati, N Shirani, ... Journal of Food Measurement and Characterization 15 (5), 4205-4214, 2021 | 99 | 2021 |
| Chemical properties of surimi seafood nutrified with ω-3 rich oils BN Pietrowski, R Tahergorabi, KE Matak, JC Tou, J Jaczynski Food Chemistry 129 (3), 912-919, 2011 | 99 | 2011 |
| Physicochemical changes in surimi with salt substitute R Tahergorabi, J Jaczynski Food Chemistry 132 (3), 1281-1286, 2012 | 98 | 2012 |
| Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets S Moini, R Tahergorabi, SV Hosseini, M Rabbani, Z Tahergorabi, X Feas, ... Journal of food protection 72 (7), 1419-1426, 2009 | 98 | 2009 |
| Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute A Debusca, R Tahergorabi, SK Beamer, S Partington, J Jaczynski Food Chemistry 141 (1), 201-208, 2013 | 89 | 2013 |
| Impact of sweet potato starch-based nanocomposite films activated with thyme essential oil on the shelf-life of baby spinach leaves A Issa, S Ibrahim, R Tahergorabi Foods 6 (6), 43 doi:10.3390/foods6060043 (registering, 2017 | 87 | 2017 |
| Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage S Alotaibi, R Tahergorabi LWT 88, 203-209, 2018 | 81 | 2018 |
| Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products R Tahergorabi, SK Beamer, KE Matak, J Jaczynski LWT-Food Science and Technology 44 (4), 896-903, 2011 | 76 | 2011 |
| Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation R Tahergorabi, SK Beamer, KE Matak, J Jaczynski LWT-Food Science and Technology 48 (1), 89-95, 2012 | 70 | 2012 |
| Salt substitution in surimi seafood and its effects on instrumental quality attributes R Tahergorabi, SK Beamer, KE Matak, J Jaczynski LWT-Food Science and Technology 48 (2), 175-181, 2012 | 65 | 2012 |
| Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 R Tahergorabi, L Sivanandan, J Jaczynski LWT-Food Science and Technology 46 (1), 148-155, 2012 | 65 | 2012 |
Salam A. IbrahimNorth Carolina A & T State University在 ag.ncat.edu 的电子邮件经过验证
