| Quinoa protein: Composition, structure and functional properties S Dakhili, L Abdolalizadeh, SM Hosseini, S Shojaee-Aliabadi, ... Food chemistry 299, 125161, 2019 | 326 | 2019 |
| Effect of ultrasound treatments on functional properties and structure of millet protein concentrate B Nazari, MA Mohammadifar, S Shojaee-Aliabadi, E Feizollahi, ... Ultrasonics Sonochemistry, 2017 | 290 | 2017 |
| Recent approaches in physical modification of protein functionality L Mirmoghtadaie, SS Aliabadi, SM Hosseini Food chemistry 199, 619-627, 2016 | 274 | 2016 |
| Effects of succinylation and deamidation on functional properties of oat protein isolate L Mirmoghtadaie, M Kadivar, M Shahedi Food chemistry 114 (1), 127-131, 2009 | 242 | 2009 |
| Effects of cross-linking and acetylation on oat starch properties L Mirmoghtadaie, M Kadivar, M Shahedi Food Chemistry 116 (3), 709-713, 2009 | 205 | 2009 |
| Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil S Delfan-Hosseini, K Nayebzadeh, L Mirmoghtadaie, M Kavosi, ... Food chemistry 222, 61-66, 2017 | 93 | 2017 |
| Modifications of protein-based films using cold plasma MH Moosavi, MR Khani, B Shokri, SM Hosseini, S Shojaee-Aliabadi, ... International journal of biological macromolecules 142, 769-777, 2020 | 91 | 2020 |
| Highly selective electrochemical biosensor for the determination of folic acid based on DNA modified-pencil graphite electrode using response surface methodology L Mirmoghtadaie, AA Ensafi, M Kadivar, P Norouzi Materials Science and Engineering: C 33 (3), 1753-1758, 2013 | 74 | 2013 |
| Gluten-free products in celiac disease: Nutritional and technological challenges and solutions SM Hosseini, N Soltanizadeh, P Mirmoghtadaee, P Banavand, ... Journal of Research in Medical Sciences 23 (1), 109, 2018 | 71 | 2018 |
| Yeast cell microcapsules as a novel carrier for cholecalciferol encapsulation: development, characterization and release properties E Dadkhodazade, A Mohammadi, S Shojaee-Aliabadi, AM Mortazavian, ... Food Biophysics 13, 404-411, 2018 | 68 | 2018 |
| Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation F Bahmanyar, SM Hosseini, L Mirmoghtadaie, S Shojaee-Aliabadi Meat science 172, 108305, 2021 | 66 | 2021 |
| Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review A Zargaraan, L Kamaliroosta, AS Yaghoubi, L Mirmoghtadaie Nutrition and Food Sciences Research 3 (4), 3-11, 2016 | 60 | 2016 |
| Solid‐state protein–carbohydrate interactions and their application in the food industry N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ... Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014 | 58 | 2014 |
| Highly selective, sensitive and fast determination of folic acid in food samples using new electrodeposited gold nanoparticles by differential pulse voltammetry L Mirmoghtadaie, AA Ensafi, M Kadivar, M Shahedi, MR Ganjali International Journal of electrochemical science 8 (3), 3755-3767, 2013 | 52 | 2013 |
| Development and characterization of a novel edible film based on Althaea rosea flower gum: Investigating the reinforcing effects of bacterial nanocrystalline cellulose R Yekta, L Mirmoghtadaie, H Hosseini, S Norouzbeigi, SM Hosseini, ... International journal of biological macromolecules 158, 327-337, 2020 | 49 | 2020 |
| Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil E Moradi, MH Moosavi, SM Hosseini, L Mirmoghtadaie, M Moslehishad, ... International journal of biological macromolecules 156, 321-328, 2020 | 49 | 2020 |
| Strategies used in production of phenylalanine‐free foods for PKU management N Soltanizadeh, L Mirmoghtadaie Comprehensive Reviews in Food Science and Food Safety 13 (3), 287-299, 2014 | 43 | 2014 |
| Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type E Feizollahi, L Mirmoghtadaie, MA Mohammadifar, S Jazaeri, H Hadaegh, ... Journal of texture studies 49 (4), 395-403, 2018 | 38 | 2018 |
| Comparison of properties of breads enriched with omega-3 oil encapsulated in β-glucan and Saccharomyces cerevisiae yeast cells S Beikzadeh, S Shojaee-Aliabadi, E Dadkhodazade, Z Sheidaei, ... Applied Food Biotechnology 7 (1), 11-20, 2019 | 35 | 2019 |
| Wheat bread: Potential approach to fortify its lysine content NM Meybodi, L Mirmoghtadaie, Z Sheidaei, AM Mortazavian Current Nutrition & Food Science 15 (7), 630-637, 2019 | 31 | 2019 |
Saeedeh Shojaee-AliabadiAssociated Professor at Shahid Beheshti University of Medical SciencesEmail verificata su sbmu.ac.ir
