| Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions M Nejadmansouri, SMH Hosseini, M Niakosari, GH Yousefi, ... Food Hydrocolloids 61, 801-811, 2016 | 92 | 2016 |
| Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature M Nejadmansouri, SMH Hosseini, M Niakosari, GH Yousefi, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 506, 821-832, 2016 | 86 | 2016 |
| Production of xanthan gum using immobilized Xanthomonas campestris cells: Effects of support type M Nejadmansouri, E Shad, M Razmjooei, R Safdarianghomsheh, ... Biochemical engineering journal 157, 107554, 2020 | 35 | 2020 |
| An overview of optical and electrochemical sensors and biosensors for analysis of antioxidants in food during the last 5 years M Nejadmansouri, M Majdinasab, GS Nunes, JL Marty Sensors 21 (4), 1176, 2021 | 33 | 2021 |
| Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions SF Sadeghian, M Majdinasab, M Nejadmansouri, SMH Hosseini Ultrasonics Sonochemistry 92, 106277, 2023 | 15 | 2023 |
| Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum M Sepeidnameh, SMH Hosseini, M Niakosari, GR Mesbahi, GH Yousefi, ... International Journal of Biological Macromolecules 118, 1639-1647, 2018 | 14 | 2018 |
| Semi-continuous production of xanthan in biofilm reactor using Xanthomonas campestris M Nejadmansouri, M Razmjooei, R Safdarianghomsheh, E Shad, ... Journal of Biotechnology 328, 1-11, 2021 | 9 | 2021 |
| Effect of metal support and different carbon sources on CLA production using Lactobacillus plantarum M Razmjooei, E Shad, M Nejadmansouri, R Safdarianghomsheh, ... Biochemical Engineering Journal 162, 107715, 2020 | 7 | 2020 |
| Higher oxidative stability of alpha-linolenic acid than linoleic acid in nanoemulsions: A comparison between bulk flaxseed oil and its O/W nanoemulsions M Zeinalzadegan, M Nejadmansouri, MT Golmakani, GR Mesbahi, ... Food Biophysics 16, 203-213, 2021 | 6 | 2021 |
| Current Developments in Industrial Fermentation Processes M Niakousari, M Razmjooei, M Nejadmansouri, FJ Barba, K Marszałek, ... Fermentation Processes: Emerging and Conventional Technologies, 23-96, 2021 | 6 | 2021 |
| Promising application of probiotic microorganisms as Pickering emulsions stabilizers M Nejadmansouri, MH Eskandari, GH Yousefi, M Riazi, SMH Hosseini Scientific Reports 13 (1), 15915, 2023 | 4 | 2023 |
| Comparison of different Methods for carotenoid extraction from Dunaliella Salina M Nejadmansouri, MT Golmakani, M Famouri International Journal of Nutrition Sciences 6 (4), 208-215, 2021 | 4 | 2021 |
| Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage M Nejadmansouri, SMH Hosseini, M Niakosari, GH Yousefi, ... Iranian Food Science and Technology Research Journal 13 (6), 105-116, 2018 | 4 | 2018 |
Seyed Mohammad Hashem Hosseini (...Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranVerified email at shirazu.ac.ir
