| Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate S Mokhtari, SM Jafari, E Assadpour Food chemistry 229, 286-295, 2017 | 125 | 2017 |
| The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani Food Research International 96, 19-26, 2017 | 100 | 2017 |
| Antifungal preservation of food by lactic acid bacteria A Nasrollahzadeh, S Mokhtari, M Khomeiri, PEJ Saris Foods 11 (3), 395, 2022 | 69 | 2022 |
| Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage S Mokhtari, SM Jafari, M Khomeiri Food Science and Technology International 25 (2), 120-129, 2019 | 43 | 2019 |
| Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic … S Mokhtari, M Khomeiri, SM Jafari, Y Maghsoudlou, M Ghorbani International Journal of Food Science & Technology 52 (4), 1042-1048, 2017 | 42 | 2017 |
| Barley-based probiotic food mixture: Health effects and future prospects R Sharma, S Mokhtari, SM Jafari, S Sharma Critical Reviews in Food Science and Nutrition 62 (29), 7961-7975, 2022 | 39 | 2022 |
| Mycotoxin detoxification of food by lactic acid bacteria A Nasrollahzadeh, S Mokhtari, M Khomeiri, P Saris International Journal of Food Contamination 9 (1), 1, 2022 | 29 | 2022 |
| Wild-type Lactococcus lactis producing bacteriocin-like prophage lysins TM Takala, S Mokhtari, SL Ahonen, X Wan, PEJ Saris Frontiers in Microbiology 14, 1219723, 2023 | 4 | 2023 |
| Analysis of the cell wall binding domain in bacteriocin-like lysin LysL from Lactococcus lactis LAC460 S Mokhtari, Y Li, PEJ Saris, TM Takala Archives of Microbiology 206 (7), 1-9, 2024 | | 2024 |
