| Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks A Paryad (Rashidinejad), M Mahmoudi African Journal of Agricultural Research 3 (12), 835-842, 2008 | 240 | 2008 |
| Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett Food chemistry 156, 176-183, 2014 | 237 | 2014 |
| A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging F Garavand, I Cacciotti, N Vahedikia, A Rehman, Ö Tarhan, ... Critical reviews in food science and nutrition 62 (5), 1383-1416, 2022 | 175 | 2022 |
| Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese A Rashidinejad, EJ Birch, D Sun‐Waterhouse, DW Everett International journal of food science & technology 48 (12), 2448-2455, 2013 | 117 | 2013 |
| The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad Food Hydrocolloids 82, 268-277, 2018 | 104 | 2018 |
| Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products A Rashidinejad, A Bahrami, A Rehman, A Rezaei, A Babazadeh, H Singh, ... Critical reviews in food science and nutrition 62 (9), 2470-2494, 2022 | 93 | 2022 |
| Recent advances to improve curcumin oral bioavailability S Sabet, A Rashidinejad, LD Melton, DJ McGillivray Trends in Food Science & Technology 110, 253-266, 2021 | 90 | 2021 |
| Opportunities and challenges for the nanodelivery of green tea catechins in functional foods A Rashidinejad, S Boostani, A Babazadeh, A Rehman, A Rezaei, ... Food Research International 142, 110186, 2021 | 90 | 2021 |
| Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion A Rashidinejad, EJ Birch, DW Everett Journal of Food Composition and Analysis 48, 13-24, 2016 | 75 | 2016 |
| An overview of the functional properties of egg white proteins and their application in the food industry SM Razi, H Fahim, S Amirabadi, A Rashidinejad Food Hydrocolloids 135, 108183, 2023 | 63 | 2023 |
| The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate S Sabet, A Rashidinejad, LD Melton, Z Zujovic, A Akbarinejad, ... Food Hydrocolloids 112, 106343, 2021 | 59 | 2021 |
| Effect of Yeast (Saccharomyces cerevisiae) on apparent digestibility and nitrogen retention of tomato pomace in sheep A Paryad (Rashidinejad), M Rashidi Pakistan Journal of Nutrition 8 (3), 273-278, 2009 | 53 | 2009 |
| Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett Critical Reviews in Food Science and Nutrition 57 (15), 3188-3196, 2017 | 52 | 2017 |
| Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett LWT-Food Science and Technology 62 (1), 393-399, 2015 | 50 | 2015 |
| Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated … A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett Food and bioproducts processing 100, 238-245, 2016 | 48 | 2016 |
| A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion A Rashidinejad, EJ Birch, DW Everett Food & function 7 (7), 3283-3294, 2016 | 47 | 2016 |
| The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures AR Saeed Mirarab Razi, Ali Motamedzadegana, Lara Matia-Merino, Seyed-Ahmad ... Food Hydrocolloids 94, 399-410, 0 | 44* | |
| Lycopene nanodelivery systems; recent advances SR Falsafi, H Rostamabadi, A Babazadeh, Ö Tarhan, A Rashidinejad, ... Trends in Food Science & Technology 119, 378-399, 2022 | 37 | 2022 |
| Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin A Rashidinejad, SM Loveday, GB Jameson, JP Hindmarsh, H Singh Food hydrocolloids 96, 451-462, 2019 | 35 | 2019 |
| Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties A Rashidinejad, O Tarhan, A Rezaei, E Capanoglu, S Boostani, ... Critical Reviews in Food Science and Nutrition 62 (22), 6132-6152, 2022 | 31 | 2022 |
John BirchFood Science, University of Otago在 otago.ac.nz 的电子邮件经过验证
