| Rheology and texture of set yogurt as affected by inulin addition T Paseephol, DM Small, F Sherkat Journal of Texture Studies 39 (6), 617-634, 2008 | 308 | 2008 |
| Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios T Amatayakul, AL Halmos, F Sherkat, NP Shah International Dairy Journal 16 (1), 40-51, 2006 | 292 | 2006 |
| Syneresis in set yogurt as affected by EPS starter cultures and levels of solids T Amatayakul, F Sherkat, NP Shah International Journal of dairy technology 59 (3), 216-221, 2006 | 271 | 2006 |
| Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria F Miremadi, M Ayyash, F Sherkat, L Stojanovska Journal of functional foods 9, 295-305, 2014 | 207 | 2014 |
| Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids T Amatayakul, F Sherkat, NP Shah Food hydrocolloids 20 (2-3), 314-324, 2006 | 187 | 2006 |
| Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk K Shamsi, C Versteeg, F Sherkat, J Wan Innovative Food Science & Emerging Technologies 9 (2), 217-223, 2008 | 131 | 2008 |
| Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage T Paseephol, F Sherkat Journal of Functional Foods 1 (3), 311-318, 2009 | 123 | 2009 |
| Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology T Paseephol, D Small, F Sherkat Food Chemistry 104 (1), 73-80, 2007 | 114 | 2007 |
| Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour SKS Razavi, JL Harris, F Sherkat Journal of Membrane Science 114 (1), 93-104, 1996 | 110 | 1996 |
| The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture … MM Ayyash, F Sherkat, NP Shah Journal of Dairy Science 95 (9), 4747-4759, 2012 | 98 | 2012 |
| Extraction of keratin from waste chicken feathers using sodium sulfide and l-cysteine F Pourjavaheri, SO Pour, OAH Jones, PM Smooker, R Brkljača, F Sherkat, ... Process Biochemistry 82, 205-214, 2019 | 81 | 2019 |
| Changes in germination and malting quality during storage of barley BW Woonton, JV Jacobsen, F Sherkat, IM Stuart Journal of the Institute of Brewing 111 (1), 33-41, 2005 | 76 | 2005 |
| The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese MM Ayyash, F Sherkat, P Francis, RPW Williams, NP Shah Journal of Dairy Science 94 (1), 37-42, 2011 | 70 | 2011 |
| Hypocholesterolaemic effect and anti-hypertensive properties of probiotics and prebiotics: A review F Miremadi, F Sherkat, L Stojanovska Journal of Functional Foods 25, 497-510, 2016 | 62 | 2016 |
| Lactulose production from milk concentration permeate using calcium carbonate-based catalysts T Paseephol, DM Small, F Sherkat Food chemistry 111 (2), 283-290, 2008 | 61 | 2008 |
| Quality factors of tomato pastes made at several break temperatures F Sherkat, BS Luh Journal of Agricultural and Food Chemistry 24 (6), 1155-1158, 1976 | 53 | 1976 |
| Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk H Daryaei, MJ Coventry, C Versteeg, F Sherkat Innovative Food Science & Emerging Technologies 9 (2), 201-205, 2008 | 47 | 2008 |
| Application of pulsed electric field in non-thermal processing of milk. K Shamsi, F Sherkat | 41 | 2009 |
| Extraction and characterisation of β-galactosidase produced by Bifidobacterium animalis spp. lactis Bb12 and Lactobacillus delbrueckii spp. bulgaricus ATCC 11842 grown in whey LN Prasad, F Sherkat, N Shah International Food Research Journal, 2013 | 40 | 2013 |
| Textural changes of natural Cheddar cheese during the maturation process A Pollard, F Sherkat, MG Seuret, AL Halmos Journal of Food Science 68 (6), 2011-2016, 2003 | 40 | 2003 |