| The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems M Nooshkam, M Varidi, M Bashash Food chemistry 275, 644-660, 2019 | 354 | 2019 |
| Antioxidant efficacy of soybean cake extracts in soy oil protection N Zamindar, M Bashash, F Khorshidi, A Serjouie, MA Shirvani, H Abbasi, ... Journal of Food Science and Technology 54, 2077-2084, 2017 | 25 | 2017 |
| Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies M Bashash, M Varidi, J Varshosaz Innovative Food Science & Emerging Technologies 76, 102936, 2022 | 20 | 2022 |
| Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents M Bashash, N Zamindar, M Bolandi Journal of Food Measurement and Characterization 8, 213-217, 2014 | 16 | 2014 |
| Phenolic content of selected sumac fruits from Iran, extracted with different solvents M Bashash, M Bolandi, N Zamindar Journal of Chemical Health Risks 2 (4), 2012 | 12 | 2012 |
| Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery M Bashash, M Varidi, J Varshosaz Journal of Food Measurement and Characterization 16 (3), 2104-2118, 2022 | 5 | 2022 |
| The effect of diverse treatments on biophysical characteristics of red kidney beans N Zamindar, L Mosaffa, M Bashash, M Amoheidari, M Golabadi Legume Research-An International Journal 39 (4), 550-557, 2016 | 3 | 2016 |
| Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System M Bashash, M Varidi, J Varshosaz Food and Bioprocess Technology 15 (9), 2020-2034, 2022 | | 2022 |
Nafiseh ZamindarIsfahan ( Khorasgan ) Branch , Islamic Azad University在 khuisf.ac.ir 的电子邮件经过验证
