| Scientific and technical aspects of yogurt fortification: A review HH Gahruie, MH Eskandari, G Mesbahi, MA Hanifpour Food Science and Human Wellness 4 (1), 1-8, 2015 | 298 | 2015 |
| Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion HH Gahruie, E Ziaee, MH Eskandari, SMH Hosseini Carbohydrate polymers 166, 93-103, 2017 | 258 | 2017 |
| Nanoencapsulation of quercetin and curcumin in casein-based delivery systems N Ghayour, SMH Hosseini, MH Eskandari, S Esteghlal, AR Nekoei, ... Food Hydrocolloids 87, 394-403, 2019 | 164 | 2019 |
| Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review AM Khaneghah, Y Fakhri, HH Gahruie, M Niakousari, AS Sant’Ana Trends in food science & technology 91, 95-105, 2019 | 142 | 2019 |
| Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha H Shahbazi, H Hashemi Gahruie, MT Golmakani, MH Eskandari, ... Food Science & Nutrition 6 (8), 2568-2577, 2018 | 111 | 2018 |
| Lipid oxidation, color changes, and microbiological quality of frozen beef burgers incorporated with shirazi thyme, cinnamon, and rosemary extracts H Hashemi Gahruie, SMH Hosseini, MH Taghavifard, MH Eskandari, ... Journal of Food Quality 2017, 2017 | 88 | 2017 |
| Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA) HH Gahruie, MH Eskandari, P Van der Meeren, SMH Hosseini Carbohydrate polymers 219, 155-161, 2019 | 86 | 2019 |
| Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions SMH Hosseini, HH Gahruie, M Razmjooie, M Sepeidnameh, ... Food Chemistry 270, 70-77, 2019 | 59 | 2019 |
| Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage MR Firuzi, M Niakousari, MH Eskandari, M Keramat, HH Gahruie, ... Lwt 102, 237-245, 2019 | 53 | 2019 |
| Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride HH Gahruie, MH Eskandari, M Khalesi, P Van der Meeren, SMH Hosseini Food Hydrocolloids 101, 105489, 2020 | 51 | 2020 |
| Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics RMZ Asl, M Niakousari, HH Gahruie, MJ Saharkhiz, AM Khaneghah Food Research International 107, 426-429, 2018 | 49 | 2018 |
| Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules HH Gahruie, M Niakousari International journal of biological macromolecules 104, 606-617, 2017 | 48 | 2017 |
| Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals H Hashemi Gahruie, K Parastouei, M Mokhtarian, H Rostami, ... Journal of Applied Research on Medicinal and Aromatic Plants, 100264, 2020 | 47 | 2020 |
| Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions N Kheynoor, SMH Hosseini, GH Yousefi, HH Gahruie, GR Mesbahi LWT 96, 419-425, 2018 | 46 | 2018 |
| Bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids S Esteghlal, HH Gahruie, M Niakousari, FJ Barba, AED Bekhit, ... Foods 8 (7), 262, 2019 | 43 | 2019 |
| The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films HH Gahruie, M Mostaghimi, F Ghiasi, S Tavakoli, M Naseri, SMH Hosseini International Journal of Biological Macromolecules 160, 245-251, 2020 | 42 | 2020 |
| Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties S Tavakoli, H Hong, K Wang, Q Yang, HH Gahruie, S Zhuang, Y Li, ... Algal Research 60, 102493, 2021 | 36 | 2021 |
| Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics M Shahamirian, MH Eskandari, M Niakousari, S Esteghlal, HH Gahruie, ... Journal of Food Science and Technology 56 (3), 1174-1183, 2019 | 34 | 2019 |
| Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films SD Tabatabaei, F Ghiasi, HH Gahruie, SMH Hosseini Polymer Testing 106, 107427, 2022 | 29 | 2022 |
| Development and characterization of gelatin and Persian gum composite edible films through complex coacervation HH Gahruie, A Mirzapour, F Ghiasi, MH Eskandari, M Moosavi-Nasab, ... Lwt 153, 112422, 2022 | 28 | 2022 |
Mohammad Hadi EskandariProfessor of food science and technology. Shiraz UniversityVerified email at shirazu.ac.ir
