| Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout F Nowzari, B Shábanpour, SM Ojagh Food chemistry 141 (3), 1667-1672, 2013 | 292 | 2013 |
| Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated … S Raeisi, M Sharifi-Rad, SY Quek, B Shabanpour, J Sharifi-Rad LWT-Food Science and Technology 65, 112-121, 2016 | 126 | 2016 |
| Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ... Food and Bioprocess Technology 7, 2354-2365, 2014 | 121 | 2014 |
| Chemical and Biochemical Hydrolysis of Persian Sturgeon (Acipenser persicus) Visceral Protein M Ovissipour, R Safari, A Motamedzadegan, B Shabanpour Food and Bioprocess Technology 5, 460-465, 2012 | 103 | 2012 |
| An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil V Chamanara, B Shabanpour, S Gorgin, M Khomeiri International journal of biological macromolecules 50 (3), 540-544, 2012 | 98 | 2012 |
| Fractionation of protein hydrolysates of fish waste using membrane ultrafiltration: investigation of antibacterial and antioxidant activities S Pezeshk, SM Ojagh, M Rezaei, B Shabanpour Probiotics and antimicrobial proteins 11, 1015-1022, 2019 | 96 | 2019 |
| Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi HJ Alipour, M Rezaei, B Shabanpour, M Tabarsa Food Hydrocolloids 74, 87-96, 2018 | 96 | 2018 |
| Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films B Shabanpour, M Kazemi, SM Ojagh, P Pourashouri International journal of biological macromolecules 117, 742-751, 2018 | 91 | 2018 |
| Oxidative stability of spray-dried microencapsulated fish oils with different wall materials P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ... Journal of aquatic food product technology 23 (6), 567-578, 2014 | 74 | 2014 |
| Improvement of fish protein film with nanoclay and transglutaminase for food packaging H Rostamzad, SY Paighambari, B Shabanpour, SM Ojagh, SM Mousavi Food Packaging and Shelf Life 7, 1-7, 2016 | 71 | 2016 |
| Total lipid, fatty acid composition and lipid oxidation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources H Ouraji, B Shabanpour, AA Kenari, A Shabani, S Nezami, M Sudagar, ... Journal of the Science of Food and Agriculture 89 (6), 993-997, 2009 | 70 | 2009 |
| Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process A Asgharzadeh, B Shabanpour, SP Aubourg, H Hosseini Grasas y aceites 61 (1), 95-101, 2010 | 67 | 2010 |
| Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage Y Etemadian, B Shabanpour, ARS Mahoonak, A Shabani, M Alami Food chemistry 129 (4), 1544-1551, 2011 | 63 | 2011 |
| An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment P Pourashouri, B Shabanpour, SP Aubourg, JD Rohi, A Shabani International journal of food science & technology 44 (8), 1503-1509, 2009 | 63 | 2009 |
| Effects of Clove Oil on Behavior and Flesh Quality of Common Carp Cyprinus carpio L.) in Comparison with Pre-slaughter CO2 Stunning Chilling and Asphyxia K Rahmanifarah, B Shabanpour, A Sattari Turkish Journal of Fisheries and Aquatic Sciences 11 (1), 2011 | 58 | 2011 |
| Comparison of farmed and wild common carp (Cyprinus carpio): seasonal variations in chemical composition and fatty acid profile. S Yeganeh, B Shabanpour, H Hosseini, MR Imanpour, A Shabani | 53 | 2012 |
| Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice Y Etemadian, B Shabanpour, AS Mahoonak, A Shabani Food Research International 45 (1), 9-16, 2012 | 52 | 2012 |
| Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. H Rostamzad, B Shabanpour, A Shabani, H Shahiri International food research journal 18 (1), 2011 | 49 | 2011 |
| Shelf-life extension of fish samples by using enriched chitosan coating with thyme essential oil V Chamanara, B Shabanpour, M Khomeiri, S Gorgin Journal of Aquatic Food Product Technology 22 (1), 3-10, 2013 | 48 | 2013 |
| Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets H Rostamzad, B Shabanpour, M Kashaninejad, A Shabani | 45 | 2010 |
Parastoo PourashouriAssociate Professor, Gorgan University of Agricultural Scieneces ad Natural Resources在 gau.ac.ir 的电子邮件经过验证
