| Partial replacement of nitrite by annatto as a colour additive in sausage S Zarringhalami, MA Sahari, Z Hamidi-Esfehani Meat science 81 (1), 281-284, 2009 | 130 | 2009 |
| Ultrasound-assisted extraction of bioactive compounds from Malva sylvestris leaves and its comparison with agitated bed extraction technique M Bimakr, A Ganjloo, S Zarringhalami, E Ansarian Food Science and Biotechnology 26, 1481-1490, 2017 | 69 | 2017 |
| Intensification of bioactive compounds extraction from Feijoa (Feijoa sellowiana Berg.) leaves using ultrasonic waves Y Poodi, M Bimakr, A Ganjloo, S Zarringhalami Food and Bioproducts Processing 108, 37-50, 2018 | 64 | 2018 |
| Optimization of ultrasound-assisted extraction, preliminary characterization and in vitro antioxidant activity of polysaccharides from green pea pods M Jalili Safaryan, A Ganjloo, M Bimakr, S Zarringhalami Foods 5 (4), 78, 2016 | 51 | 2016 |
| Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate S Zarringhalami, MA Sahari, M Barzegar, Z Hamidi‐Esfehani International journal of food science & technology 45 (3), 540-545, 2010 | 44 | 2010 |
| Evaluation of chemical, nutritional and antioxidant characteristics of Roselle (Hibiscus sabdariffa L.) seed Z Mokhtari, S Zarringhalami, A Ganjloo Nutrition and Food Sciences Research 5 (1), 41-46, 2018 | 30 | 2018 |
| Changes in oil content, chemical properties, fatty acid composition and triacylglycerol species of tea seed oil during maturity period S Zarringhalami, MA Sahari, M Barzegar, Z HAMIDI‐ESFEHANI Journal of Food Biochemistry 35 (4), 1161-1169, 2011 | 19 | 2011 |
| Moisture-dependent physical properties of green peas (Pisum sativum L.). A Ganjloo, M Bimakr, S Zarringhalami, MJ Safaryan, M Ghorbani International Food Research Journal 25 (3), 2018 | 17 | 2018 |
| Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality M Moazeni, S Zarringhalami, A Ganjloo JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 28 (4008), 103-112, 2018 | 14 | 2018 |
| Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread S Zarringhalami, A Ganjloo, Z Mokhtari Nasrabadi Journal of Food Science and Technology 58, 1124-1131, 2021 | 12 | 2021 |
| Determination of Some chemical composition of Dog Rose fruit and seed S Zaringhalami, M Khataei IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (64), 1-8, 2017 | 11 | 2017 |
| Production of cocoa butter replacer by dry fractionation, partial hydrogenation, chemical and enzymatic interesterification of tea seed oil S Zarringhalami, MA Sahari, M Barzegar, Z Hamidi-Esfehani Food and Nutrition Sciences 3 (2), 184-189, 2012 | 11 | 2012 |
| Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt A Nazari, S Zarringhalami, B Asghari Food Bioscience 53, 102437, 2023 | 10 | 2023 |
| Effects of cultivar and ripening stage of Iranian olive fruit on bioactive compounds and antioxidant activity of its virgin oil. S Zaringhalami, M Ebrahimi, Z Piravi Vanak, A Ganjloo International Food Research Journal 22 (5), 2015 | 10 | 2015 |
| Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time SZ Seid Mohammadifard, S Zarringhalami, M Zandi, M Pakpour Iranian Journal of Food Sciences and Industries 19 (132), 2023 | 7 | 2023 |
| Optimization of Microwave-Assisted Extraction of Mucilage from Ocimum basilicum var. album (L.) Seed NM Mahdiye Shiehnezhad , Soheila Zarringhalami Journal of Food Processing and Preservation 2023 (1), 2023 | 7 | 2023 |
| Response surface optimization of conditions for debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins F Bazrafkan, S Zarringhalami, A Ganjloo Food Science and Biotechnology 26, 1555-1562, 2017 | 6 | 2017 |
| Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria MA Sahari, S Zarringhalami, M Sattari IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 (35), 17-23, 2012 | 5 | 2012 |
| Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology V Tareh, S Zarringhalami, A Ganjloo Journal of Food Processing and Preservation 46 (8), e16787, 2022 | 4 | 2022 |
| Quinoa–based gluten–free fermented beverage Production using probiotic bacteria S Ebrahimi Jam, S Zarringhalami, A Ganjloo Food Research Journal 29 (1), 27-42, 2019 | 4 | 2019 |
