| Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities M Hadidi, S Pouramin, F Adinepour, S Haghani, SM Jafari Carbohydrate polymers 236, 116075, 2020 | 508 | 2020 |
| Recent Advances in Potential Health Benefits of Quercetin F Aghababaei, M Hadidi Pharmaceuticals 16 (7), 1020, 2023 | 217 | 2023 |
| Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications M Hadidi, S Jafarzadeh, M Forough, F Garavand, S Alizadeh, ... Trends in Food Science & Technology, 2022 | 204 | 2022 |
| Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals MC Christodoulou, JC Orellana Palacios, G Hesami, S Jafarzadeh, ... Antioxidants 11, 2022 | 148 | 2022 |
| Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products M Hadidi, JC Orellana-Palacios, F Aghababaei, DJ Gonzalez-Serrano, ... Lwt 169, 114003, 2022 | 107 | 2022 |
| Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno … M Hadidi, A Ibarz, S Pouramin Food Chemistry 334, 127613, 2021 | 97 | 2021 |
| Application of Ultrasound-Ultrafiltration-Assisted Alkaline Isoelectric Precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption … M Hadidi, FB Khaksar, J Pagan, A Ibarz Food Research International, 108907, 2020 | 97 | 2020 |
| Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface … M Hadidi, A Ibarz, J Pagan Food chemistry 309, 125786, 2020 | 85 | 2020 |
| Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives M Hadidi, S Boostani, SM Jafari Food Hydrocolloids, 107474, 2022 | 81 | 2022 |
| Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations M Hadidi, S Jafarzadeh, A Ibarz LWT - Food Science and Technology, 112119, 2021 | 76 | 2021 |
| Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties M Hadidi, PI Amoli, AZ Jelyani, Z Hasiri, A Rouhafza, A Ibarz, FB Khaksar, ... International Journal of Biological Macromolecules 163, 2357-2364, 2020 | 75 | 2020 |
| Green synthesis of nanomaterials for smart biopolymer packaging: challenges and outlooks S Jafarzadeh, M Nooshkam, M Zargar, M Hadidi Journal of Nanostructure in Chemistry, 2023 | 67 | 2023 |
| Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex M Hadidi, A Motamedzadegan, AZ Jelyani, S Khashadeh LWT - Food Science and Technology 144, 111254, 2021 | 65 | 2021 |
| Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein M Hadidi, A Ibarz, J Conde, J Pagan Food chemistry 276, 591-598, 2019 | 61 | 2019 |
| Emerging plant proteins as nanocarriers of bioactive compounds M Hadidi, C Tan, E Assadpour, MS Kharazmi, SM Jafari Journal of Controlled Release 355, 327-342, 2023 | 57 | 2023 |
| Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties DJ González-Serrano, M Hadidi, M Varcheh, AZ Jelyani, A Moreno, ... Antioxidants 11, 509, 2022 | 55 | 2022 |
| The control of fungi and mycotoxins by food active packaging: a review S Jafarzadeh, M Hadidi, M Forough, AM Nafchi, AM Khaneghah Critical Reviews in Food Science and Nutrition, 2022 | 51 | 2022 |
| Effect of chilling, freezing and thawing on meat quality: a review. E Aidani, B Aghamohammadi, M Akbarian, A Morshedi, M Hadidi, ... | 51 | 2014 |
| Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings W Zhang, M Hadidi, AC Karaca, S Hedayati, M Tarahi, E Assadpour, ... Carbohydrate Polymers, 120901, 2023 | 48 | 2023 |
| Alfalfa as a sustainable source of plant-based food proteins M Hadidi, JC Orellana Palacios, DJ McClements, M Mahfouzi, A Moreno Trends in Food Science & Technology, 2023 | 47 | 2023 |
Andres Moreno MorenoProfesor de Quimica Organica. Facultad de CC y TT Químicas. Universidad de Castilla-La Mancha. SPAINVerificeret mail på uclm.es