| Fermentation of pomegranate juice by probiotic lactic acid bacteria ZE Mousavi, SM Mousavi, SH Razavi, Z Emam-Djomeh, H Kiani World Journal of Microbiology and Biotechnology 27, 123-128, 2011 | 375 | 2011 |
| Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars … ZE Mousavi, SM Mousavi, SH Razavi, M Hadinejad, Z Emam-Djomeh, ... Food Biotechnology 27 (1), 1-13, 2013 | 203 | 2013 |
| Optimization of aqueous pectin extraction from Citrus medica peel B Pasandide, F Khodaiyan, ZE Mousavi, SS Hosseini Carbohydrate polymers 178, 27-33, 2017 | 183 | 2017 |
| Deep convolutional neural network for classification of sleep stages from single-channel EEG signals Z Mousavi, TY Rezaii, S Sheykhivand, A Farzamnia, SN Razavi Journal of neuroscience methods 324, 108312, 2019 | 139 | 2019 |
| Pectin extraction from citron peel: optimization by Box–Behnken response surface design B Pasandide, F Khodaiyan, Z Mousavi, SS Hosseini Food science and biotechnology 27, 997-1005, 2018 | 89 | 2018 |
| Production optimization, characterization and gene expression of pullulan from a new strain of Aureobasidium pullulans M Hamidi, JF Kennedy, F Khodaiyan, Z Mousavi, SS Hosseini International journal of biological macromolecules 138, 725-735, 2019 | 65 | 2019 |
| The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract ZE Mousavi, M Mousavi LWT 105, 164-168, 2019 | 36 | 2019 |
| Particle stability in dilute fermented dairy drinks: formation of fluid gel and impact on rheological properties H Kiani, ME Mousavi, ZE Mousavi Food Science and Technology International 16 (6), 543-551, 2010 | 23 | 2010 |
| Validation of a simple spectrophotometric method for the measurement of quaternary ammonium compound residue concentrations in food production facility ZE Mousavi, F Butler, M Danaher Food Analytical Methods 6, 1265-1270, 2013 | 21 | 2013 |
| Extraction, Detection, and Characterization of Various Chemical Components of Trigonella foenum-graecum L. (Fenugreek) Known as a Valuable Seed in Agriculture R Niknam, H Kiani, ZE Mousavi, M Mousavi Fenugreek: Biology and Applications, 189-217, 2021 | 19 | 2021 |
| Modeling the Effect of Inulin, pH and Storage Time on the Viability of Selected Lactobacillus in a Probiotic Fruity Yogurt Drink Using the Monte Carlo Simulation P Nikmaram, SM Mousavi, H Kiani, Z Emamdjomeh, SH Razavi, ... Journal of Food Quality 39 (4), 362-369, 2016 | 16 | 2016 |
| The effect of quaternary ammonium compounds on the attachment of wild and adapted Pseudomonas putida strains to different contact materials used in the food sector ZE Mousavi, E Kennedy, S Fanning, JH Rice, F Butler Food Control 42, 277-283, 2014 | 16 | 2014 |
| Cronobacter Species in the Built Food Production Environment: A Review on Persistence, Pathogenicity, Regulation and Detection Methods ZE Mousavi, K Hunt, L Koolman, F Butler, S Fanning Microorganisms 11 (6), 1379, 2023 | 14 | 2023 |
| Effect of surface properties of different food contact materials on the efficiency of quaternary ammonium compounds residue recovery and persistence ZE Mousavi, S Fanning, F Butler International journal of food science & technology 48 (9), 1791-1797, 2013 | 13 | 2013 |
| Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction YA Youshanlouei, H Kiani, M Mousavi, ZE Mousavi Cereal Chemistry 99 (4), 931-946, 2022 | 9 | 2022 |
| Efficiency of fluorescence in situ hybridization (FISH) method for the rapid detection of Salmonella in minced lamb meat: Method analysis and optimization G Salimi, ZE Mousavi, H Kiani Journal of Microbiological Methods 175, 105989, 2020 | 9 | 2020 |
| The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) F Khaji, Z E Mousavi, H Kiani, SH Razavi Journal of Food and Bioprocess Engineering 4 (2), 105-111, 2021 | 7 | 2021 |
| Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by Bifidobacterium lactis in Cold-Pressed Soybean Cake SR Azari, M Hojjatoleslamy, ZE Mousavi, H Kiani, SMA Jalali Frontiers in Nutrition 9, 916728, 2022 | 6 | 2022 |
| A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel B Pasandide, F Khodaiyan, Z Mousavi, SS Hosseini Journal of Food and Bioprocess Engineering 1 (2), 149-156, 2018 | 6 | 2018 |
| A functional non-dairy beverage produced from jujube extract using probiotic lactic acid bacteria B Mahmoudi, Z Ebrahimzadeh Mousavi, F Khodaiyan Journal of Agricultural Science and Technology 23 (4), 813-824, 2021 | 5 | 2021 |
