| An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft … M Bijad, H Karimi-Maleh, M Farsi, SA Shahidi Journal of Food Measurement and Characterization 12 (1), 634-640, 2018 | 158 | 2018 |
| The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition F Farajzadeh, A Motamedzadegan, SA Shahidi, S Hamzeh Food Control 67, 163-170, 2016 | 117 | 2016 |
| Ultrasonic-assisted extraction and in-vitro antioxidant activity of polysaccharide from Hibiscus leaf K Afshari, V Samavati, SA Shahidi International journal of biological macromolecules 74, 558-567, 2015 | 71 | 2015 |
| The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad Food Hydrocolloids 82, 268-277, 2018 | 69 | 2018 |
| Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA M Hashem Hosseini, S Hadi Razavi, S Mohammad Ali Mousavi, ... Journal of Applied Sciences 8 (16), 2895-2900, 2008 | 58 | 2008 |
| Mass transfer kinetics of eggplant during osmotic dehydration by neural networks A Bahmani, SM Jafari, SA Shahidi, D Dehnad Journal of food processing and preservation 40 (5), 815-827, 2016 | 56 | 2016 |
| Simultaneous determination of amaranth and nitrite in foodstuffs via electrochemical sensor based on carbon paste electrode modified with CuO/SWCNTs and room temperature ionic … M Bijad, H Karimi-Maleh, M Farsi, SA Shahidi Food analytical methods 10 (11), 3773-3780, 2017 | 45 | 2017 |
| Spectral method for simulating 3D heat and mass transfer during drying of apple slices A Pasban, H Sadrnia, M Mohebbi, SA Shahidi Journal of Food Engineering 212, 201-212, 2017 | 40 | 2017 |
| Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products E Vatandost, A Ghorbani-HasanSaraei, F Chekin, SN Raeisi, SA Shahidi Food chemistry: X 6, 100085, 2020 | 38 | 2020 |
| Functional properties of rice bran protein isolate at different pH levels M Esmaeili, A Rafe, SA Shahidi, A Ghorbani Hasan‐Saraei Cereal chemistry 93 (1), 58-63, 2016 | 38 | 2016 |
| Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature A Rafe, SS Mousavi, SA Shahidi Journal of Cereal Science 60 (3), 514-519, 2014 | 35 | 2014 |
| The influence of nanocellulose coating on saffron quality during storage SM Jafari, I Bahrami, D Dehnad, SA Shahidi Carbohydrate polymers 181, 536-542, 2018 | 33 | 2018 |
| Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice SM Jafari, SS Jabari, D Dehnad, SA Shahidi Journal of food science and technology 54 (3), 679-686, 2017 | 33 | 2017 |
| Voltammetric food analytical sensor for determining vanillin based on amplified NiFe2O4 nanoparticle/ionic liquid sensor T Zabihpour, SA Shahidi, H Karimi-Maleh, A Ghorbani-HasanSaraei Journal of Food Measurement and Characterization 14 (2), 1039-1045, 2020 | 30 | 2020 |
| Fabrication of a food nano-platform sensor for determination of vanillin in food samples VK Gupta, H Karimi-Maleh, S Agarwal, F Karimi, M Bijad, M Farsi, ... Sensors 18 (9), 2817, 2018 | 29 | 2018 |
| An ultrasensitive electroanalytical sensor based on MgO/SWCNTs-1-Butyl-3-methylimidazolium bis (trifluoromethylsulfonyl) imide paste electrode for the determination of ferulic … T Zabihpour, SA Shahidi, H Karimi-Maleh, A Ghorbani-HasanSaraei Microchemical Journal 154, 104572, 2020 | 28 | 2020 |
| Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium SS Jabbari, SM Jafari, D Dehnad, SA Shahidi Journal of Food Engineering 230, 1-7, 2018 | 28 | 2018 |
| Heat transfer enhancement in thermal processing of tomato juice by application of nanofluids SM Jafari, SS Jabari, D Dehnad, SA Shahidi Food and Bioprocess Technology 10 (2), 307-316, 2017 | 26 | 2017 |
| The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures SM Razi, A Motamedzadegan, L Matia-Merino, SA Shahidi, ... Food hydrocolloids 94, 399-410, 2019 | 25 | 2019 |
| The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening A Soleimani-Rambod, S Zomorodi, S Naghizadeh Raeisi, ... Coatings 8 (2), 1-14, 2018 | 24 | 2018 |
Azade Ghorbani-HasanSaraeiAssociate Professor in Ayatollah Amoli Branch, Islamic Azad Universityiauamol.ac.ir üzerinde doğrulanmış e-posta adresine sahip
