| Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream A Homayouni, A Azizi, MR Ehsani, MS Yarmand, SH Razavi Food chemistry 111 (1), 50-55, 2008 | 602 | 2008 |
| Principles and methods of microencapsulation of probiotic microorganisms A Mortazavian, SH Razavi, MR Ehsani, S Sohrabvandi IRANIAN JOURNAL OF BIOTECHNOLOGY 5 (1), 1-18, 2007 | 374 | 2007 |
| The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637 M Moslehishad, MR Ehsani, M Salami, S Mirdamadi, H Ezzatpanah, ... International Dairy Journal 29 (2), 82-87, 2013 | 206 | 2013 |
| Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis. M Salami, AA Moosavi-Movahedi, MR Ehsani, R Yousefi, T Haertle, ... Journal of agricultural and food chemistry 58 (6), 3297-3302, 2010 | 200 | 2010 |
| Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt AM Mortazavian, MR Ehsani, SM Mousavi, K Rezaei, S Sohrabvandi, ... International Journal of Dairy Technology 60 (2), 123-127, 2007 | 187 | 2007 |
| Biological activity of camel milk casein following enzymatic digestion M Salami, AA Moosavi-Movahedi, F Moosavi-Movahedi, MR Ehsani, ... Journal of dairy research 78 (4), 471-478, 2011 | 184 | 2011 |
| Improvement of acetone, butanol and ethanol production from rice straw by acid and alkaline pretreatments F Moradi, H Amiri, S Soleimanian-Zad, MR Ehsani, K Karimi Fuel 112, 8-13, 2013 | 148 | 2013 |
| Changes in the rheological properties of Iranian UF-Feta cheese during ripening M Karami, MR Ehsani, SM Mousavi, K Rezaei, M Safari Food chemistry 112 (3), 539-544, 2009 | 139 | 2009 |
| Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula M Salami, R Yousefi, MR Ehsani, SH Razavi, JM Chobert, T Haertlé, ... International Dairy Journal 19 (9), 518-523, 2009 | 135 | 2009 |
| Purification and identification of antioxidant and ACE-inhibitory peptide from Saccharomyces cerevisiae protein hydrolysate M Mirzaei, S Mirdamadi, MR Ehsani, M Aminlari, E Hosseini Journal of Functional Foods 19, 259-268, 2015 | 134 | 2015 |
| Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates: Purification and molecular docking M Mirzaei, S Mirdamadi, MR Ehsani, M Aminlari Journal of Food and Drug Analysis 26 (2), 696-705, 2018 | 133 | 2018 |
| Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes M Salami, R Yousefi, MR Ehsani, M Dalgalarrondo, JM Chobert, T Haertlé, ... International Dairy Journal 18 (12), 1097-1102, 2008 | 124 | 2008 |
| Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese S Azarnia, MR Ehsani, SA Mirhadi International Dairy Journal 7 (6-7), 473-478, 1997 | 117 | 1997 |
| Adsorption and desorption of amoxicillin antibiotic from water matrices using an effective and recyclable MIL-53 (Al) metal–organic framework adsorbent J Imanipoor, M Mohammadi, M Dinari, MR Ehsani Journal of Chemical & Engineering Data 66 (1), 389-403, 2020 | 111 | 2020 |
| Turbulence models application on CFD simulation of hydrodynamics, heat and mass transfer in a structured packing MRK Nikou, MR Ehsani International Communications in Heat and Mass Transfer 35 (9), 1211-1219, 2008 | 111 | 2008 |
| Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions AM Mortazavian, A Azizi, MR Ehsani, SH Razavi, SM Mousavi, ... Milchwissenschaft 63 (4), 427, 2008 | 99 | 2008 |
| Effect of lecithin and calcium chloride solution on the microencapsulation process yield of calcium alginate beads A Homayouni, MR Ehsani, A Azizi, MS Yarmand, H Razavi IRANIAN POLYMER JOURNAL (ENGLISH) 16 (9), 597-606, 2007 | 98 | 2007 |
| Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro‐organisms in freshly made yogurt AM Mortazavian, MR Ehsani, SM Mousavi, JA Reinheimer, ... International Journal of Dairy Technology 59 (1), 8-11, 2006 | 95 | 2006 |
| Acid-induced gelation behavior of sonicated casein solutions A Madadlou, Z Emam-Djomeh, ME Mousavi, M Mohamadifar, M Ehsani Ultrasonics Sonochemistry 17 (1), 153-158, 2010 | 93 | 2010 |
| Growth and survival of some probiotic strains in simulated ice cream conditions. A Homayouni, MR Ehsani, A Azizi, SH Razavi, MS Yarmand | 93 | 2008 |
