| Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization H Alighourchi, M Barzegar, S Abbasi European Food Research and Technology 227 (3), 881-887, 2008 | 237 | 2008 |
| On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth F Azarikia, S Abbasi Food Hydrocolloids 24 (4), 358-363, 2010 | 211 | 2010 |
| Gum Tragacanth: Structure, characteristics and applications in foods M Nejatian, S Abbasi, F Azarikia International Journal of Biological Macromolecules 160, 846-860, 2020 | 136 | 2020 |
| Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices H Alighourchi, M Barzegar, S Abbasi Food chemistry 110 (4), 1036-1040, 2008 | 130 | 2008 |
| Nano-emulsification of orange peel essential oil using sonication and native gums AM Hashtjin, S Abbasi Food Hydrocolloids 44, 40-48, 2015 | 127 | 2015 |
| Determining and modeling rheological characteristics of quince seed gum B Abbastabar, MH Azizi, A Adnani, S Abbasi Food Hydrocolloids 43, 259-264, 2015 | 125 | 2015 |
| Effects of inulin and bulking agents on some physicochemical, textural and sensory properties of milk chocolate H Farzanmehr, S Abbasi Journal of texture studies 40 (5), 536-553, 2009 | 122 | 2009 |
| Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum) F Azarikia, S Abbasi Food Hydrocolloids 59, 35-44, 2016 | 112 | 2016 |
| Microemulsion-based lycopene extraction: Effect of surfactants, co-surfactants and pretreatments A Amiri-Rigi, S Abbasi Food chemistry 197, 1002-1007, 2016 | 112 | 2016 |
| Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions AM Hashtjin, S Abbasi Journal of food science and technology 52, 2679-2689, 2015 | 107 | 2015 |
| Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism S Abbasi, S Mohammadi Food Bioscience 2, 53-60, 2013 | 101 | 2013 |
| Challenges towards characterization and applications of a novel hydrocolloid: Persian gum S Abbasi Current Opinion in Colloid & Interface Science 28, 37-45, 2017 | 98 | 2017 |
| Novel microwave–freeze drying of onion slices S Abbasi, S Azari International Journal of Food Science and Technology 44 (5), 974-979, 2009 | 97 | 2009 |
| Food grade microemulsion systems: Canola oil/lecithin: n-propanol/water S Abbasi, M Radi Food Chemistry 194, 972-979, 2016 | 93 | 2016 |
| Persian gum: A comprehensive review on its physicochemical and functional properties M Dabestani, R Kadkhodaee, GO Phillips, S Abbasi Food Hydrocolloids 78, 92-99, 2018 | 90 | 2018 |
| Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices. HR Alighourchi, M Barzegar, MA Sahari, S Abbasi International Food Research Journal 20 (4), 2013 | 89 | 2013 |
| Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: Optimization of enzymatic and ultrasound pre-treatments A Amiri-Rigi, S Abbasi, MG Scanlon Innovative Food Science & Emerging Technologies 35, 160-167, 2016 | 87 | 2016 |
| Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris SB Ardestani, MA Sahari, M Barzegar, S Abbasi Journal of food and pharmaceutical sciences 1 (3), 2013 | 82 | 2013 |
| Properties of a new edible film made of faba bean protein isolate S Saremnezhad, MH Azizi, M Barzegar, S Abbasi, E Ahmadi Journal of Agricultural Science and Technology 13 (2), 181-192, 2011 | 81 | 2011 |
| Efficiency of novel iron microencapsulation techniques: fortification of milk S Abbasi, S Azari International journal of food science and technology 46 (9), 1927-1933, 2011 | 77 | 2011 |
Mohammad Ali SahariProfessor of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, TehranVerifierad e-postadress på modares.ac.ir