| Properties of a new edible film made of faba bean protein isolate S Saremnezhad, MH Azizi, M Barzegar, S Abbasi, E Ahmadi Journal of Agricultural Science and Technology 13 (2), 181-192, 2011 | 74 | 2011 |
| Chemical changes of food constituents during cold plasma processing: A review S Saremnezhad, M Soltani, A Faraji, AA Hayaloglu Food Research International 147, 110552, 2021 | 62 | 2021 |
| Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt MM Parvarei, MR Fazeli, AM Mortazavian, SS Nezhad, SA Mortazavi, ... Food research international 140, 110030, 2021 | 49 | 2021 |
| Gamma-aminobutyric acid, phenolics and antioxidant capacity of germinated indica paddy rice as affected by low-pressure plasma treatment S Zargarchi, S Saremnezhad Lwt 102, 291-294, 2019 | 43 | 2019 |
| The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch M Jamalabadi, S Saremnezhad, A Bahrami, SM Jafari Food science & nutrition 7 (7), 2427-2435, 2019 | 40 | 2019 |
| Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt MM Parvarei, N Khorshidian, MR Fazeli, AM Mortazavian, SS Nezhad, ... Lwt 144, 111177, 2021 | 27 | 2021 |
| Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique M Soltani, S Saremnezhad, AR Faraji, AA Hayaloglu International Dairy Journal 125, 105232, 2022 | 20 | 2022 |
| Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt M Molaee Parvarei, MR Fazeli, AM Mortazavian, S Sarem Nezhad, ... International Journal of Dairy Technology 74 (1), 95-106, 2021 | 18 | 2021 |
| Calcium fortification of prebiotic ice-cream S Saremnezhad, S Zargarchi, ZN Kalantari Lwt 120, 108890, 2020 | 15 | 2020 |
| Evaluation of chemical and microbal characteristics of butter packaged by dairy industries S Saremnezhad, TMH AZIZI, SK HOSSEINI IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 5 (4), 37-46, 2009 | 7 | 2009 |
| Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system M Karami, AR Faraji, S Saremnezhad, M Soltani RSC advances 12 (50), 32280-32296, 2022 | 6 | 2022 |
| Gamma-aminobutyric acid, phenolics and antioxidant capacity of germinated indica paddy rice as affected by low-pressure plasma treatment. LWT 102: 291–294 S Zargarchi, S Saremnezhad ISSN, 2019 | 6 | 2019 |
| Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant … M Saberi, S Saremnezhad, M Soltani, A Faraji Food Science & Nutrition 11 (7), 3989-4001, 2023 | 5 | 2023 |
| Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch M Jamal Abadi, S Sarem Nejad Journal of food science and technology (Iran) 13 (53), 127-136, 2015 | 5 | 2015 |
| The effect of germination process on some functional properties of Iranian lentil cultivars AS Karimi, S Saremnezhad IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 17 (101), 167-176, 2020 | 3 | 2020 |
| The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread S Hosseini Khabbazi, S Mansouripour, S Saremnezhad Food Science & Nutrition 11 (9), 5438-5445, 2023 | 2 | 2023 |
| Investigation on the effect of edible coatings based on xanthan, carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life AA Ghaderi, S Saremnezhad, MH Azizi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 (59), 133-141, 2017 | 2 | 2017 |
| Effect of pH and plasticizer concentration on the properties of faba bean protein isolate based edible film S Saremnezhad, TMH AZIZI, BM BARZEGAR, S Abbasi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 (2), 93-103, 2009 | 2 | 2009 |
| Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread S Ghadarloo, S Mansouripour, S Saremnezhad Food Science & Nutrition 11 (8), 4678-4687, 2023 | 1 | 2023 |
| Design and physicochemical characterization of magnetic nano-dendritic catalysts: a novel approach for vitamin K3 selective production AR Faraji, M Karami, S Saremnezhad, M Soltani Research on Chemical Intermediates 48 (6), 2337-2362, 2022 | 1 | 2022 |
Mostafa SoltaniDepartment of Food Sciences and Technology, Tehran Medical Sciences, Islamic Azad University, TehranVerified email at iaups.ac.ir
