| Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ... Food research international 113, 156-166, 2018 | 312 | 2018 |
| A critical analysis of the cold plasma induced lipid oxidation in foods M Gavahian, YH Chu, AM Khaneghah, FJ Barba, NN Misra Trends in Food Science & Technology 77, 32-41, 2018 | 228 | 2018 |
| Application of pulsed electric fields in meat and fish processing industries: An overview B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ... Food research international 123, 95-105, 2019 | 224 | 2019 |
| Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. M Gavahian, A Farahnaky, K Javidnia, M Majzoobi Innovative Food Science & Emerging Technologies 14, 85-91, 2012 | 218 | 2012 |
| Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases M Gavahian, AM Khaneghah, JM Lorenzo, PES Munekata, ... Trends in food science & technology 88, 220-227, 2019 | 164 | 2019 |
| Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation M Gavahian, A Farahnaky, R Farhoosh, K Javidnia, F Shahidi Food and Bioproducts Processing 94, 50-58, 2015 | 154 | 2015 |
| Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends M Gavahian, AM Khaneghah Critical reviews in food science and nutrition 60 (9), 1581-1592, 2020 | 130 | 2020 |
| Ohmic-assisted hydrodistillation technology: A review M Gavahian, A Farahnaky Trends in Food Science & Technology 72, 153-161, 2018 | 125 | 2018 |
| Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review NU Sruthi, K Josna, R Pandiselvam, A Kothakota, M Gavahian, ... Food Chemistry 368, 130809, 2022 | 121 | 2022 |
| Extraction from food and natural products by moderate electric field: Mechanisms, benefits, and potential industrial applications M Gavahian, YH Chu, S Sastry Comprehensive Reviews in Food Science and Food Safety 17 (4), 1040-1052, 2018 | 117 | 2018 |
| The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges I Eş, M Gavahian, FJ Marti-Quijal, JM Lorenzo, AM Khaneghah, ... Biotechnology advances 37 (3), 410-421, 2019 | 106 | 2019 |
| Cold plasma as an emerging technique for mycotoxin-free food: Efficacy, mechanisms, and trends M Gavahian, PJ Cullen Food Reviews International 36 (2), 193-214, 2020 | 100 | 2020 |
| Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of … JM Lorenzo, A Mousavi Khaneghah, M Gavahian, K Marszałek, I Eş, ... Critical reviews in food science and nutrition 59 (18), 2879-2895, 2019 | 99 | 2019 |
| Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations M Gavahian, BK Tiwari, YH Chu, Y Ting, A Farahnaky Trends in Food Science & Technology 86, 328-339, 2019 | 99 | 2019 |
| Emerging techniques in bioethanol production: from distillation to waste valorization M Gavahian, PES Munekata, I Eş, JM Lorenzo, AM Khaneghah, FJ Barba Green chemistry 21 (6), 1171-1185, 2019 | 96 | 2019 |
| Accelerated texture softening of some root vegetables by Ohmic heating A Farahnaky, R Azizi, M Gavahian Journal of Food Engineering 113 (2), 275-280, 2012 | 93 | 2012 |
| Effects of ohmic and microwave cooking on textural softening and physical properties of rice M Gavahian, YH Chu, A Farahnaky Journal of Food Engineering 243, 114-124, 2019 | 85 | 2019 |
| Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications M Gavahian, YH Chu, JM Lorenzo, A Mousavi Khaneghah, FJ Barba Critical reviews in food science and nutrition 60 (2), 310-321, 2020 | 84 | 2020 |
| Prevalence and probabilistic health risk assessment of aflatoxins B1, B2, G1, and G2 in Iranian edible oils S Nabizadeh, N Shariatifar, E Shokoohi, S Shoeibi, M Gavahian, Y Fakhri, ... Environmental science and pollution research 25, 35562-35570, 2018 | 82 | 2018 |
| Recent advances in orange oil extraction: An opportunity for the valorisation of orange peel waste a review M Gavahian, YH Chu, A Mousavi Khaneghah International Journal of Food Science & Technology 54 (4), 925-932, 2019 | 79 | 2019 |
