| The influence of brine concentration on chemical composition and texture of Iranian white cheese A Madadlou, ME Mousavi, J Farmani Journal of food engineering 81 (2), 330-335, 2007 | 109 | 2007 |
| Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils J Farmani, M Hamedi, M Safari, A Madadlou Food chemistry 102 (3), 827-833, 2007 | 72 | 2007 |
| Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates I Fathollahy, J Farmani, MR Kasaai, H Hamishehkar Lwt 140, 110765, 2021 | 64 | 2021 |
| Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates B Tirgarian, J Farmani, R Farahmandfar, JM Milani, F Van Bockstaele Food Chemistry 393, 133427, 2022 | 60 | 2022 |
| Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification MH Naeli, J Farmani, A Zargaraan Journal of Food Process Engineering 40 (2), e12409, 2017 | 60 | 2017 |
| Influence of hydrocolloids on dough properties and quality of barbari: an Iranian leavened flat bread M Ghanbari, J Farmani Journal of agricultural science and technology 15 (3), 545-555, 2013 | 56 | 2013 |
| Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural … MH Naeli, JM Milani, J Farmani, A Zargaraan International journal of biological macromolecules 156, 792-804, 2020 | 52 | 2020 |
| Antioxidant peptides: Overview of production, properties, and applications in food systems M Mardani, K Badakné, J Farmani, RE Aluko Comprehensive Reviews in Food Science and Food Safety 22 (1), 46-106, 2023 | 49 | 2023 |
| Reduced-fat chocolate spreads developed by water-in-oleogel emulsions B Tirgarian, H Yadegari, A Bagheri, E Neshagaran, M Mardani, J Farmani Journal of Food Engineering 337, 111233, 2023 | 49 | 2023 |
| Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends J Farmani, M Safari, M Hamedi European Journal of Lipid Science and Technology 111 (12), 1212-1220, 2009 | 48 | 2009 |
| Application of palm olein in the production of zero‐trans Iranian vanaspati through enzymatic interesterification J Farmani, M Safari, M Hamedi European Journal of Lipid Science and Technology 108 (8), 636-643, 2006 | 48 | 2006 |
| Fabrication of zein/alginate delivery system for nanofood model based on pumpkin R Razavi, RE Kenari, J Farmani, M Jahanshahi International journal of biological macromolecules 165, 3123-3134, 2020 | 47 | 2020 |
| Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect … RE Kenari, ZR Amiri, A Motamedzadegan, JM Milani, J Farmani, ... Journal of Food Measurement and Characterization 14, 2828-2839, 2020 | 46 | 2020 |
| Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers MH Naeli, JM Milani, J Farmani, A Zargaraan Food Chemistry 369, 130963, 2022 | 41 | 2022 |
| Enzyme-assisted aqueous extraction of oil and protein hydrolysate from sesame seed B Tirgarian, J Farmani, JM Milani Journal of Food Measurement and Characterization 13, 2118-2129, 2019 | 39 | 2019 |
| Structuring of chicken fat by monoacylglycerols M Naderi, J Farmani, L Rashidi Journal of the American Oil Chemists' Society 93, 1221-1231, 2016 | 38 | 2016 |
| Characterization of chicken waste fat for application in food technology J Farmani, L Rostammiri Journal of Food Measurement and Characterization 9, 143-150, 2015 | 33 | 2015 |
| An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil R Mahjoob, A Mohammadi Nafchi, E Omidbakhsh Amiri, J Farmani Food science and biotechnology 27, 343-352, 2018 | 32 | 2018 |
| Conjugated linoleic acid‐producing enzymes: A bioinformatics study J Farmani, M Safari, F Roohvand, SH Razavi, MR Aghasadeghi, ... European journal of lipid science and technology 112 (10), 1088-1100, 2010 | 32 | 2010 |
| Production of zero trans Iranian vanaspati using chemical transesterification and blending techniques from palm olein, rapeseed and sunflower oils J Farmani, M Hamedi, M Safari International Journal of Food Science and Technology 43 (3), 393-399, 2008 | 32 | 2008 |
Jafar M. MilaniProfessor, Sari Agricultural Sciences and Natural Resources UniversityVerifisert e-postadresse på sanru.ac.ir