| Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 156, 39-44, 2015 | 144 | 2015 |
| Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system A Amiri, A Mousakhani-Ganjeh, Z Amiri, Y Guo, AP Singh, RE Kenari Food chemistry 310, 125821, 2020 | 74 | 2020 |
| Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Innovative Food Science & Emerging Technologies 36, 42-47, 2016 | 68 | 2016 |
| Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins A Amiri, A Mousakhani-Ganjeh, S Shafiekhani, R Mandal, AP Singh, ... Innovative food science & emerging technologies 56, 102191, 2019 | 67 | 2019 |
| Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 169, 149-154, 2016 | 55 | 2016 |
| Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream A Amiri, A Mousakhani-Ganjeh, S Torbati, G Ghaffarinejhad, RE Kenari International Dairy Journal 78, 152-158, 2018 | 48 | 2018 |
| Electro-based technologies in food drying-A comprehensive review A Mousakhani-Ganjeh, A Amiri, F Nasrollahzadeh, A Wiktor, A Nilghaz, ... Lwt 145, 111315, 2021 | 46 | 2021 |
| Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment A Amiri, P Sharifian, N Morakabati, A Mousakhani-Ganjeh, M Mirtaheri, ... Innovative Food Science & Emerging Technologies 72, 102748, 2021 | 42 | 2021 |
| Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup A Komeilyfard, M Fazel, H Akhavan, A Mousakhani Ganjeh Journal of texture studies 48 (2), 114-123, 2017 | 22 | 2017 |
| Emergent technologies to improve protein extraction from fish and seafood by-products: an overview AM Ganjeh, JA Saraiva, CA Pinto, S Casal, AMS Silva Applied Food Research, 100339, 2023 | 8 | 2023 |
| Recent advances in nano-reinforced food packaging based on biodegradable polymers using layer-by-layer assembly: a review AM Ganjeh, JA Saraiva, CA Pinto, S Casal, I Gonçalves Carbohydrate Polymer Technologies and Applications, 100395, 2023 | 6 | 2023 |
| The effects of high-pressure processing on biogenic amines in food: A review AM Ganjeh, N Moreira, CA Pinto, S Casal, JA Saraiva Food and Humanity, 100252, 2024 | 5 | 2024 |
| Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish AM Ganjeh, CA Pinto, S Casal, JA Saraiva Food Bioscience, 104537, 2024 | 2 | 2024 |
| The effects of pressure-based processing technologies on protein oxidation AM Ganjeh, CA Pinto, S Casal, JA Saraiva Food Bioscience, 103963, 2024 | 2 | 2024 |
| Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage Versus Refrigeration CA Pinto, A Mousakhani Ganjeh, FJ Barba, JA Saraiva Foods 13 (12), 1832, 2024 | 1 | 2024 |
| Effects of pressure-based technologies on food lipids oxidation AM Ganjeh, A Gomes, MJ Barreira, CA Pinto, S Casal, JA Saraiva Food Chemistry, 140768, 2024 | | 2024 |
Amir AmiriUniversity of British Columbia在 mail.ubc.ca 的电子邮件经过验证
