| Biotechnological production of cellulose by Gluconacetobacter xylinus from agricultural waste NM MOOSAVI, A Yousefi IRANIAN JOURNAL OF BIOTECHNOLOGY 9 (2), 94-101, 2011 | 131 | 2011 |
| Biosurfactant Production by Lactic Acid Bacterium Pediococcus dextrinicus SHU1593 Grown on Different Carbon Sources: Strain Screening Followed by Product … A Ghasemi, M Moosavi-Nasab, P Setoodeh, G Mesbahi, G Yousefi Scientific reports 9 (1), 5287, 2019 | 110 | 2019 |
| Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation S Boostani, M Aminlari, M Moosavi-Nasab, M Niakosari, G Mesbahi International Journal of Biological Macromolecules 102, 297-307, 2017 | 94 | 2017 |
| Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets F Joukar, SMH Hosseini, M Moosavi-Nasab, GR Mesbahi, A Behzadnia Lwt 80, 1-9, 2017 | 64 | 2017 |
| Microbial production of levan using date syrup and investigation of its properties M Moosavi-Nasab, B Layegh, L Aminlari, MB Hashemi World Acad Sci Eng Technol 44, 1248-1254, 2010 | 61 | 2010 |
| Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp M Azadian, M Moosavi-Nasab, E Abedi European Food Research and Technology 235, 83-90, 2012 | 60 | 2012 |
| Protein structural changes during preparation and storage of surimi M Moosavi‐Nasab, I Alli, AA Ismail, MO Ngadi Journal of food science 70 (7), c448-c453, 2005 | 60 | 2005 |
| Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite N Oliyaei, M Moosavi-Nasab, AM Tamaddon, M Fazaeli Food Hydrocolloids 100, 105458, 2020 | 55 | 2020 |
| Comparison of the physicochemical and structural characteristics of enzymatic produced chitin and commercial chitin MN Marzieh, F Zahra, E Tahereh, KN Sara International journal of biological macromolecules 139, 270-276, 2019 | 53 | 2019 |
| Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis M Moosavi-Nasab, S Khoshnoudi-Nia, Z Azimifar, S Kamyab Scientific reports 11 (1), 5094, 2021 | 48 | 2021 |
| Comparison of Four Extraction Methods for Essential Oil from Thymus daenensis Subsp. Lancifolius and Chemical Analysis of Extracted Essential Oil Y Tavakolpour, M Moosavi‐Nasab, M Niakousari, S Haghighi‐Manesh, ... Journal of Food Processing and Preservation 41 (4), e13046, 2017 | 45 | 2017 |
| Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains N Sabokbar, F Khodaiyan, M Moosavi-Nasab Journal of Food Science and Technology 52, 3422-3432, 2015 | 45 | 2015 |
| Optimization of succinoglycan hydrocolloid production by Agrobacterium radiobacter grown in sugar beet molasses and investigation of its physicochemical characteristics M Bakhtiyari, M Moosavi-Nasab, H Askari Food Hydrocolloids 45, 18-29, 2015 | 45 | 2015 |
| Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation M Moosavi-Nasab, AR Taherian, M Bakhtiyari, A Farahnaky, H Askari Food and bioprocess technology 5, 638-647, 2012 | 44 | 2012 |
| Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment P Fathi, M Moosavi-Nasab, A Mirzapour-Kouhdasht, M Khalesi Food Bioscience 42, 101110, 2021 | 42 | 2021 |
| Prediction of various freshness indicators in fish fillets by one multispectral imaging system S Khoshnoudi-Nia, M Moosavi-Nasab Scientific Reports 9 (1), 14704, 2019 | 41 | 2019 |
| Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains N Sabokbar, M Moosavi-Nasab, F Khodaiyan Food science and biotechnology 24, 2095-2104, 2015 | 41 | 2015 |
| Antioxidant mechanism, antibacterial activity, and functional characterization of peptide fractions obtained from barred mackerel gelatin with a focus on application in … A Mirzapour-Kouhdasht, M Moosavi-Nasab, YM Kim, JB Eun Food Chemistry 342, 128339, 2021 | 40 | 2021 |
| Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases A Mirzapour-Kouhdasht, M Moosavi-Nasab, K Krishnaswamy, M Khalesi Food Hydrocolloids 108, 105970, 2020 | 40 | 2020 |
| Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease A Mirzapour‐Kouhdasht, M Moosavi‐Nasab Food science & nutrition 8 (1), 214-223, 2020 | 40 | 2020 |
