| The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation SMT Gharibzahedi, SM Jafari Trends in Food Science & Technology 62, 119–132, 2017 | 759 | 2017 |
| The functional modification of legume proteins by ultrasonication: A review SMT Gharibzahedi, B Smith Trends in Food Science & Technology 98, 107-116, 2020 | 238 | 2020 |
| Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets SMT Gharibzahedi, S Mohammadnabi International Journal of Biological Macromolecules 97, 769–777, 2017 | 161 | 2017 |
| Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19 S Khubber, R Hashemifesharaki, M Mohammadi, SMT Gharibzahedi Nutrition Journal 19, 124, 2020 | 159 | 2020 |
| Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ... Journal of Food Process Engineering, 41 (1), e12638, 2018 | 156 | 2018 |
| Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil SMT Gharibzahedi, SM Mousavi, M Hamedi, F Khodaiyan Journal of Food Science and Technology 51 (1), 34-42, 2014 | 154 | 2014 |
| Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: optimization, characterization and bioactivity SMT Gharibzahedi, B Smith, Y Guo Carbohydrate Polymers, 222, 114992, 2019 | 140 | 2019 |
| Microwave-assisted extraction of jujube polysaccharide: Optimization, purification and functional characterization H Rostami, SMT Gharibzahedi Carbohydrate Polymers 143, 100-107, 2016 | 138 | 2016 |
| Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations SMT Gharibzahedi, B Smith, Y Guo International Journal of Biological Macromolecules 136, 275-283, 2019 | 136 | 2019 |
| Crosslinking of milk proteins by microbial transglutaminase: utilization in functional yogurt products SMT Gharibzahedi, IS Chronakis Food Chemistry 245, 620-632, 2018 | 120 | 2018 |
| Microwave-assisted extraction of polysaccharides from the marshmallow roots: Optimization, purification, structure, and bioactivity R Hashemifesharaki, E Xanthakis, Z Altintas, Y Guo, SMT Gharibzahedi Carbohydrate Polymers 240, 116301, 2020 | 116 | 2020 |
| Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review S Rahaie, SMT Gharibzahedi, SH Razavi, SM Jafari Journal of Food Science and Technology 51 (11), 2896-2906, 2014 | 112 | 2014 |
| Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods SMT Gharibzahedi, SM Mousavi, M Hamedi, K Rezaei, F Khodaiyan Industrial Crops and Products 45, 133-140, 2013 | 105 | 2013 |
| Structural investigation and response surface optimisation for improvement of kefiran production yield from a low-cost culture medium M Ghasemlou, F Khodaiyan, K Jahanbin, SMT Gharibzahedi, S Taheri Food Chemistry 133 (2), 383-389, 2012 | 105 | 2012 |
| Moisture-dependent physical properties of barley grains M Tavakoli, H Tavakoli, A Rajabipour, H Ahmadi, SMT Gharib-Zahedi International Journal of Agricultural and Biological Engineering 2 (4), 84-91, 2010 | 104 | 2010 |
| Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum ZS Ladjevardi, SMT Gharibzahedi, M Mousavi Carbohydrate Polymers 125, 272-280, 2015 | 100 | 2015 |
| Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks SMT Gharibzahedi, S Roohinejad, S George, FJ Barba, R Greiner, GV Barbosa ... Trends in Food Science & Technology 75, 194-205, 2018 | 97 | 2018 |
| Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions SMT Gharibzahedi, SM Mousavi, M Hamedi, M Ghasemlou Food Hydrocolloids 26 (1), 293-301, 2012 | 96 | 2012 |
| Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review SMT Gharibzahedi, M Koubaa, FJ Barba, R Greiner, S George, ... International Journal of Biological Macromolecules 107, 2364–2374, 2018 | 89 | 2018 |
| Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review SMT Gharibzahedi, B Smith Trends in Food Science & Technology 107, 466-479, 2021 | 87 | 2021 |
