| Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus S Balaghi, MA Mohammadifar, A Zargaraan, HA Gavlighi, M Mohammadi Food Hydrocolloids 25 (7), 1775-1784, 2011 | 221 | 2011 |
| Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus S Balaghi, MA Mohammadifar, A Zargaraan Food Biophysics 5, 59-71, 2010 | 194 | 2010 |
| Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia G Fadavi, MA Mohammadifar, A Zargarran, AM Mortazavian, R Komeili Carbohydrate polymers 101, 1074-1080, 2014 | 172 | 2014 |
| Rheological aspects of dysphagia-oriented food products: A mini review A Zargaraan, R Rastmanesh, G Fadavi, F Zayeri, MA Mohammadifar Food Science and Human Wellness 2 (3-4), 173-178, 2013 | 117 | 2013 |
| Evaluating the rancidity and quality of discarded oils in fast food restaurants F Esfarjani, K Khoshtinat, A Zargaraan, F Mohammadi‐Nasrabadi, ... Food science & nutrition 7 (7), 2302-2311, 2019 | 96 | 2019 |
| Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates SG Gorji, EG Gorji, MA Mohammadifar, A Zargaraan International journal of biological macromolecules 67, 503-511, 2014 | 65 | 2014 |
| Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification MH Naeli, J Farmani, A Zargaraan Journal of Food Process Engineering 40 (2), e12409, 2017 | 55 | 2017 |
| Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review A Zargaraan, L Kamaliroosta, AS Yaghoubi, L Mirmoghtadaie Nutrition and Food Sciences Research 3 (4), 3-11, 2016 | 54 | 2016 |
| Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural … MH Naeli, JM Milani, J Farmani, A Zargaraan International journal of biological macromolecules 156, 792-804, 2020 | 45 | 2020 |
| Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers MH Naeli, JM Milani, J Farmani, A Zargaraan Food Chemistry 369, 130963, 2022 | 30 | 2022 |
| Nutritional traffic light labeling and taxation on unhealthy food products in Iran: health policies to prevent non-communicable diseases A Zargaraan, R Dinarvand, H Hosseini Iranian Red Crescent Medical Journal 19 (8), 2017 | 29 | 2017 |
| Development and implementation of nutrition labelling in Iran: A retrospective policy analysis S Edalati, N Omidvar, A Haghighian Roudsari, D Ghodsi, A Zargaraan The International journal of health planning and management 35 (1), e28-e44, 2020 | 27 | 2020 |
| Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake Z Saghafi, MH Naeli, M Bahmaei, M Tabibiazar, A Zargaraan Journal of Food Measurement and Characterization, 1-9, 2019 | 21 | 2019 |
| Vitamin D-fortified cooking oil is an effective way to improve vitamin D status: an institutional efficacy trial B Nikooyeh, A Zargaraan, A Kalayi, N Shariatzadeh, M Zahedirad, ... European Journal of Nutrition 59, 2547-2555, 2020 | 20 | 2020 |
| Challenges of edible oils from farm to industry: views of stakeholders A Zargaraan, F Mohammadi-Nasrabadi, H Hosseini, Y Salmani, ... Food and nutrition bulletin 40 (1), 99-110, 2019 | 20 | 2019 |
| Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties Z Saghafi, MH Naeli, M Tabibiazar, A Zargaraan Journal of the American Oil Chemists’ Society 95 (2), 171-183, 2018 | 20 | 2018 |
| Effect of rheological properties on sensory acceptance of two‐model dysphagia‐oriented food products A Zargaraan, Z Saghafi, M Hasandokht Firouz, G Fadavi, S Ghorbani Gorji, ... Journal of Texture Studies 46 (3), 219-226, 2015 | 19 | 2015 |
| Influence of time and temperature on stability of added vitamin D3 during cooking procedure of fortified vegetable oils Z Saghafi, B Nikooyeh, A Jamali, M Mehdizadeh, A Zargaraan Nutrition and Food Sciences Research, 6-0, 2018 | 17 | 2018 |
| Policy challenges of food advertisements from the viewpoints of Stakeholders: A qualitative study F Mohammadi‐Nasrabadi, Y Salmani, SM Banihashemi, ... Food Science & Nutrition 8 (4), 1949-1956, 2020 | 16 | 2020 |
| Scrutinize of healthy school canteen policy in Iran’s primary schools: a mixed method study M Babashahi, N Omidvar, H Joulaei, A Zargaraan, F Zayeri, E Veisi, ... BMC Public Health 21, 1-16, 2021 | 15 | 2021 |
Zahra SaghafiUniversity of Guelph在 uoguelph.ca 的电子邮件经过验证
