| Nanoencapsulation of food ingredients using lipid based delivery systems M Fathi, MR Mozafari, M Mohebbi Trends in food science & technology 23 (1), 13-27, 2012 | 730 | 2012 |
| Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit M Fathi, M Mohebbi, SMA Razavi Food and Bioprocess Technology 4, 1357-1366, 2011 | 213 | 2011 |
| Hesperetin-loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: preparation, characterization, and modeling M Fathi, J Varshosaz, M Mohebbi, F Shahidi Food and Bioprocess Technology 6, 1464-1475, 2013 | 199 | 2013 |
| Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification A Akhoond Zardini, M Mohebbi, R Farhoosh, S Bolurian Journal of food science and technology 55, 287-298, 2018 | 179 | 2018 |
| Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage BA Behbahani, F Shahidi, FT Yazdi, SA Mortazavi, M Mohebbi International journal of biological macromolecules 94, 515-526, 2017 | 157 | 2017 |
| New studies on basil (Ocimum bacilicum L.) seed gum: Part I–Fractionation, physicochemical and surface activity characterization S Naji-Tabasi, SMA Razavi, M Mohebbi, B Malaekeh-Nikouei Food Hydrocolloids 52, 350-358, 2016 | 152 | 2016 |
| Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom M Mohebbi, E Ansarifar, N Hasanpour, MR Amiryousefi Food and Bioprocess Technology 5, 3193-3202, 2012 | 150 | 2012 |
| Microbial degradation of UV-pretreated low-density polyethylene films by novel polyethylene-degrading bacteria isolated from plastic-dump soil Z Montazer, MB Habibi-Najafi, M Mohebbi, A Oromiehei Journal of Polymers and the Environment 26, 3613-3625, 2018 | 142 | 2018 |
| Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil BA Behbahani, F Shahidi, FT Yazdi, SA Mortazavi, M Mohebbi Journal of Food Measurement and Characterization 11, 847-863, 2017 | 141 | 2017 |
| Optimization of convective drying by response surface methodology H Majdi, JA Esfahani, M Mohebbi Computers and Electronics in Agriculture 156, 574-584, 2019 | 125 | 2019 |
| Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene K Khoshakhlagh, A Koocheki, M Mohebbi, A Allafchian Journal of colloid and interface science 490, 562-575, 2017 | 124 | 2017 |
| Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects BA Behbahani, FT Yazdi, F Shahidi, MA Hesarinejad, SA Mortazavi, ... Carbohydrate polymers 155, 68-77, 2017 | 121 | 2017 |
| Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp M Mohebbi, MR Akbarzadeh-T, F Shahidi, M Moussavi, HB Ghoddusi Computers and electronics in agriculture 69 (2), 128-134, 2009 | 117 | 2009 |
| Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets F Dehghan Nasiri, M Mohebbi, F Tabatabaee Yazdi, ... Food and Bioprocess Technology 5, 1238-1245, 2012 | 100 | 2012 |
| Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology M Noshad, M Mohebbi, F Shahidi, S Ali Mortazavi Food and Bioprocess Technology 5, 2098-2110, 2012 | 99 | 2012 |
| Foam‐Mat Drying of Cantaloupe (Cucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics MR Salahi, M Mohebbi, M Taghizadeh Journal of food processing and preservation 39 (6), 1798-1808, 2015 | 98 | 2015 |
| Lepidium perfoliatum seed gum: A new source of carbohydrate to make a biodegradable film S Seyedi, A Koocheki, M Mohebbi, Y Zahedi Carbohydrate polymers 101, 349-358, 2014 | 96 | 2014 |
| Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder M Azizpour, M Mohebbi, MHH Khodaparast Innovative food science & emerging technologies 34, 122-126, 2016 | 94 | 2016 |
| Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties M Fathi, M Mohebbi, A Koocheki Food Hydrocolloids 61, 946-955, 2016 | 90 | 2016 |
| Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing S Naji-Tabasi, M Mohebbi Journal of Food Measurement and characterization 9, 110-119, 2015 | 86 | 2015 |
Milad FathiAssociate Professor; Department of Food Science and Technology, Isfahan University of Technology在 iut.ac.ir 的电子邮件经过验证
