| Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems N Ghareaghajlou, S Hallaj-Nezhadi, Z Ghasempour Food Chemistry 365, 130482, 2021 | 145 | 2021 |
| Optimisation of probiotic yoghurt production containing Zedo gum Z Ghasempour, M Alizadeh, MR Bari International Journal of Dairy Technology 65 (1), 118-125, 2012 | 128 | 2012 |
| The biological activities of postbiotics in gastrointestinal disorders A Abbasi, AH Rad, Z Ghasempour, S Sabahi, HS Kafil, P Hasannezhad, ... Critical Reviews in Food Science and Nutrition 62 (22), 5983-6004, 2022 | 77 | 2022 |
| Preparation of active nanocomposite film consisting of sodium caseinate, ZnO nanoparticles and rosemary essential oil for food packaging applications M Alizadeh-Sani, E Moghaddas Kia, Z Ghasempour, A Ehsani Journal of Polymers and the Environment 29 (2), 588-598, 2021 | 74 | 2021 |
| Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent E Moghaddas Kia, S Ghaderzadeh, A Mojaddar Langroodi, ... Journal of Food Science and Technology 57, 3355-3362, 2020 | 57 | 2020 |
| Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture E Moghaddas Kia, Z Ghasempour, S Ghanbari, R Pirmohammadi, ... British Food Journal 120 (7), 1516-1528, 2018 | 49 | 2018 |
| Red onion skin active ingredients, extraction and biological properties for functional food applications S Chadorshabi, S Hallaj-Nezhadi, Z Ghasempour Food Chemistry 386, 132737, 2022 | 44 | 2022 |
| Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization Z Ghasempour, N Javanmard, AM Langroodi, M Alizadeh-Sani, A Ehsani, ... Biocatalysis and Agricultural Biotechnology 29, 101785, 2020 | 44 | 2020 |
| Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics. MA Khaledabad, Z Ghasempour, EM Kia, MR Bari, R Zarrin | 42 | 2020 |
| Zinc oxide nanoparticles and periodate oxidation in developing pH-sensitive packaging film based on modified gelatin S Mousazadeh, A Ehsani, EM Kia, Z Ghasempour Food Packaging and Shelf Life 28, 100654, 2021 | 41 | 2021 |
| Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system M Saravani, A Ehsani, J Aliakbarlu, Z Ghasempour Food science & nutrition 7 (3), 959-968, 2019 | 40 | 2019 |
| Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging A Khoshkalampour, M Ghorbani, Z Ghasempour Food Chemistry 404, 134742, 2023 | 38 | 2023 |
| Fabrication of an eco-friendly antioxidant biocomposite: Zedo gum/ sodium caseinate film by incorporating microalgae (Spirulina platensis) MA Ehsan Moghaddas Kia ,1 Zahra Ghasempour Journal of Applied Polymer Science, 2018 | 37 | 2018 |
| Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process AK Pour, S Khorram, A Ehsani, A Ostadrahimi, Z Ghasempour Innovative Food Science & Emerging Technologies 76, 102945, 2022 | 32 | 2022 |
| Starch/alginate/Cu-g-C3N4 nanocomposite film for food packaging SN Mousavi, H Daneshvar, MSS Dorraji, Z Ghasempour, V Panahi-Azar, ... Materials Chemistry and Physics 267, 124583, 2021 | 29 | 2021 |
| Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics M Alizadeh Khaledabad, Z Ghasempour, E Moghaddas Kia, ... International Journal of Dairy Technology 73 (1), 67-75, 2020 | 27 | 2020 |
| Applications of capsaicin in food industry: functionality, utilization and stabilization A Rezazadeh, H Hamishehkar, A Ehsani, Z Ghasempour, ... Critical reviews in food science and nutrition 63 (19), 4009-4025, 2023 | 24 | 2023 |
| Bioactive peptides fractions from traditional Iranian Koopeh cheese; lactic fermentation products SA Banihashemi, M Nikoo, Z Ghasempour, A Ehsani Biocatalysis and Agricultural Biotechnology 29, 101798, 2020 | 24 | 2020 |
| Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin P Emamverdian, EM Kia, B Ghanbarzadeh, Z Ghasempour Colloids and Surfaces A: Physicochemical and Engineering Aspects 607, 125436, 2020 | 21 | 2020 |
| Rezazad Bari, M., & Zarrin, R.(2020). Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics M Alizadeh Khaledabad, Z Ghasempour, E Moghaddas Kia International Journal of Dairy Technology 73 (1), 67-75, 0 | 19 | |
