| A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications L Najafian, AS Babji Peptides 33 (1), 178-185, 2012 | 472 | 2012 |
| Production of bioactive peptides using enzymatic hydrolysis and identification antioxidative peptides from patin (Pangasius sutchi) sarcoplasmic protein hydolysate L Najafian, AS Babji Journal of Functional Foods 9, 280-289, 2014 | 173 | 2014 |
| Aqueous extraction of virgin olive oil using industrial enzymes L Najafian, A Ghodsvali, MHH Khodaparast, LL Diosady Food Research International 42 (1), 171-175, 2009 | 157 | 2009 |
| Isolation, purification and identification of three novel antioxidative peptides from patin (Pangasius sutchi) myofibrillar protein hydrolysates L Najafian, AS Babji LWT-Food Science and Technology 60 (1), 452-461, 2015 | 118 | 2015 |
| Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum … Z Shahi, SZ Sayyed-Alangi, L Najafian Heliyon 6 (2), 2020 | 95 | 2020 |
| Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam) L Najafian, AS Babji Journal of Food Measurement and Characterization 12 (3), 2174-2183, 2018 | 80 | 2018 |
| Purification and Identification of Antioxidant Peptides from Fermented Fish Sauce (Budu) L Najafian, AS Babji Journal of Aquatic Food Product Technology 28 (1), 14-24, 2019 | 64 | 2019 |
| Assessment on bioactive components of hydrolysed edible bird nest AS Babji, EIK Syarmila, N D'Aliah, NM Nadia, HD Akbar, AS Norrakiah, ... International Food Research Journal 25 (5), 1936-1941, 2018 | 45 | 2018 |
| Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi) L Najafian, M Jafarzade, M Said, AS Babji International Journal of Food Science and Technology 48 (10), 2014-2022, 2013 | 26 | 2013 |
| Optimizing physiochemical and sensory properties of infrared‐hot air roasted sunflower kernels using response surface methodology M Mosayebi, M Kashaninejad, L Najafian Journal of Food Quality 2018 (1), 4186050, 2018 | 24 | 2018 |
| A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement L Najafian Food & Function 14 (13), 5835-5857, 2023 | 18 | 2023 |
| Evaluation of antioxidant activity of nano‐and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum … SZ Jafari, S Jafarian, M Hojjati, L Najafian Food Science & Nutrition 10 (6), 2111-2119, 2022 | 18 | 2022 |
| Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends M Tourchi Rudsari, L Najafian, SA Shahidi Journal of Food Processing and Preservation 43 (10), e14101, 2019 | 18 | 2019 |
| The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage S Ghanbarinia, P Ariaii, R Safari, L Najafian Animal Science Journal 93 (1), e13729, 2022 | 17 | 2022 |
| The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying H Bagheri, A Motamedzadegan, S Mirarab Razi, L Najafian, ... Journal of Food Processing and Preservation 45 (12), e16011, 2021 | 9 | 2021 |
| Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt N Almasi, J Mohammadzadeh Milani, L Najafian Journal of food science and technology (Iran) 18 (121), 1-11, 2022 | 8 | 2022 |
| Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties A Ershadi, MH Azizi, L Najafian Food Science & Nutrition 9 (10), 5344-5351, 2021 | 6 | 2021 |
| Effect of carboxymethyl cellulose and sodium alginate-based edible coating containing wild garlic (Allium ursinum L.) extract on the shelf-life of lactic cheese SM Mousavi, L Najafian, M Farsi Food Hygiene 10 (1 (37)), 73-89, 2020 | 6 | 2020 |
| Olive oil extraction from three olive varieties using enzyme processing L Najafian, MH Hadad Khodaparast, A Ghodsvali Journal of food science and technology (Iran) 4 (12), 45-53, 2007 | 6 | 2007 |
| Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet M Khanjani, P Ariaii, L Najafian, M Esmaeili Journal of Food Measurement and Characterization 17 (4), 4161-4174, 2023 | 5 | 2023 |