| Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins A Amiri, P Sharifian, N Soltanizadeh International journal of biological macromolecules 111, 139-147, 2018 | 289 | 2018 |
| Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger M Moghtadaei, N Soltanizadeh, SAH Goli Food Research International 108, 368-377, 2018 | 217 | 2018 |
| Qualitative improvement of low meat beef burger using Aloe vera N Soltanizadeh, H Ghiasi-Esfahani Meat science 99, 75-80, 2015 | 156 | 2015 |
| Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 156, 39-44, 2015 | 141 | 2015 |
| Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment S Barekat, N Soltanizadeh Innovative food science & emerging technologies 39, 223-229, 2017 | 140 | 2017 |
| Acrylamide in foods: chemistry and analysis. A review J Keramat, A LeBail, C Prost, N Soltanizadeh Food and bioprocess technology 4, 340-363, 2011 | 139 | 2011 |
| Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties M Tamsen, H Shekarchizadeh, N Soltanizadeh LWT 91, 580-587, 2018 | 86 | 2018 |
| Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins A Sharifian, N Soltanizadeh, R Abbaszadeh Innovative food science & emerging technologies 54, 1-8, 2019 | 78 | 2019 |
| Physicochemical properties of foam‐templated oleogel based on gelatin and xanthan gum M Abdollahi, SAH Goli, N Soltanizadeh European Journal of Lipid Science and Technology 122 (2), 1900196, 2020 | 76 | 2020 |
| Comparison of fresh beef and camel meat proteolysis during cold storage N Soltanizadeh, M Kadivar, J Keramat, M Fazilati Meat Science 80 (3), 892-895, 2008 | 74 | 2008 |
| Chemical and microstructural evaluation of ‘hard‐to‐cook’phenomenon in legumes (pinto bean and small‐type lentil) M Pirhayati, N Soltanizadeh, M Kadivar International journal of food science & technology 46 (9), 1884-1890, 2011 | 66 | 2011 |
| Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Innovative Food Science & Emerging Technologies 36, 42-47, 2016 | 64 | 2016 |
| Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 169, 149-154, 2016 | 54 | 2016 |
| Gluten-free products in celiac disease: Nutritional and technological challenges and solutions SM Hosseini, N Soltanizadeh, P Mirmoghtadaee, P Banavand, ... Journal of Research in Medical Sciences 23 (1), 109, 2018 | 53 | 2018 |
| Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle S Barekat, N Soltanizadeh Food and Bioprocess Technology 11, 680-693, 2018 | 51 | 2018 |
| Solid‐state protein–carbohydrate interactions and their application in the food industry N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ... Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014 | 48 | 2014 |
| Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation N Nourbehesht, H Shekarchizadeh, N Soltanizadeh Ultrasonics sonochemistry 42, 585-593, 2018 | 46 | 2018 |
| Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate H Sharafodin, N Soltanizadeh Food Hydrocolloids 122, 107077, 2022 | 44 | 2022 |
| Strategies used in production of phenylalanine‐free foods for PKU management N Soltanizadeh, L Mirmoghtadaie Comprehensive Reviews in Food Science and Food Safety 13 (3), 287-299, 2014 | 40 | 2014 |
| Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage S Sharifimehr, N Soltanizadeh, SAH Goli Journal of the Science of Food and Agriculture 99 (7), 3604-3615, 2019 | 37 | 2019 |
Leila MirmoghtadaieAssociate Professor of food science and technology, Shahid Beheshti University of Medical ScienceVerified email at sbmu.ac.ir
