| Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream E Danesh, M Goudarzi, H Jooyandeh Journal of Dairy Science 100 (7), 5206-5211, 2017 | 83 | 2017 |
| Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese H Jooyandeh, M Goudarzi, H Rostamabadi, M Hojjati Food Science & Nutrition 5 (3), 669-677, 2017 | 69 | 2017 |
| Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis M Goudarzi, A Madadlou, ME Mousavi, Z Emam‐Djomeh International Journal of Dairy Technology 68 (1), 70-78, 2015 | 56 | 2015 |
| Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and … E Danesh, M Goudarzi, H Jooyandeh Journal of Food Measurement and Characterization 12 (4), 2416-2425, 2018 | 41 | 2018 |
| Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality … V Hemmati, F Garavand, N Khorshidian, I Cacciotti, M Goudarzi, ... Food Bioscience, 101348, 2021 | 40 | 2021 |
| Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method M Goudarzi, A Madadlou, ME Mousavi, Z Emam-Djomeh Dairy Science & Technology 92 (6), 641-653, 2012 | 38 | 2012 |
| The direct and indirect effects of bioactive compounds against coronavirus M Tomas, E Capanoglu, A Bahrami, H Hosseini, S Akbari‐Alavijeh, ... Food Frontiers 3 (1), 96-123, 2022 | 33 | 2022 |
| Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men M Goudarzi, A Madadlou International Dairy Journal 33 (1), 62-66, 2013 | 33 | 2013 |
| Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses V Hemmati, F Garavand, M Goudarzi, Z Sarlak, I Cacciotti, BK Tiwari International Journal of Food Science & Technology 56 (5), 2224-2232, 2021 | 31 | 2021 |
| Non-destructive Evaluation of Bread Staling Using Gray Level Co-occurrence Matrices M Nouri, B Nasehi, M Goudarzi, SA Mehdizadeh Food Analytical Methods 11 (12), 3391-3395, 2018 | 19 | 2018 |
| Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert H Jooyandeh, H Rostamabadi, M Goudarzi JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 29 (1004), 83-98, 2019 | 11 | 2019 |
| Improving the rheological properties of low-fat Iranian UF-Feta cheese by incorporation of whey protein concentrate and enzymatic treatment of transglutaminase E Danesh, H Jooyandeh, M Goudarzi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (67), 285-298, 2017 | 11 | 2017 |
| Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening H Jooyandeh, E Danesh, M Goudarzi JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 15 (460), 31-44, 2018 | 10 | 2018 |
| Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream H Jooyandeh, E Danesh, M Goudarzi Iranian Food Science and Technology Research Journal 13 (4), 469-479, 2017 | 10 | 2017 |
| A novel application of vibration technique for non-destructive evaluation of bread staling M Nouri, B Nasehi, SA Mehdizadeh, M Goudarzi Journal of Food Engineering 197, 44-47, 2017 | 10 | 2017 |
| Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes? M Goudarzi, F Garavand, A Madadlou, V Fogliano Journal of Hypertension 38 (8), 1614-1616, 2020 | 9 | 2020 |
| Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization E Danesh, H Jooyandeh, V Samavati, M Goudarzi Iranian Food Science and Technology Research Journal 13 (2), 282-294, 2017 | 5 | 2017 |
| Effect of Zedo and almond gums as fat replacers on flow behavior and organoleptic characteristics of vanilla low-fat dairy dessert H Jooyandeh, H Rostamabadi, M Goudarzi JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 16 (262), 15-24, 2019 | 3 | 2019 |
| Influence of transglutaminase treatment and whey protein isolate on physicochemical, textural and organoleptic properties of low-fat white-brined cheese E Danesh, H JOUYANDEH, M Goudarzi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (68), 1-16, 2017 | 3 | 2017 |
| The influence of transglutaminase treatment on physicochemical, rheological and organoleptical attributes of low-fat ultrafiltered cheese incorporated with whey proteins during … E Danesh, H Jooyandeh, M Goudarzi JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 14 (456), 25-36, 2017 | 3 | 2017 |
Farhad GaravandAssociate Professor in Food Technology, University of LimerickDirección de correo verificada de ul.ie