| 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 | 108 | 2018 |
| Effects of cooking methods on physico-chemical and nutritional properties of Persian sturgeon Acipenser persicus fillet H Jannat Alipour, B Shabanpoor, A Shabani, A Sadeghi Mahoonak International Aquatic Research 2 (1), 15-23, 2010 | 68 | 2010 |
| Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product H Jannat-Alipour, M Rezaei, B Shabanpour, M Tabarsa, F Rafipour Journal of food science and technology 56, 3777-3789, 2019 | 39 | 2019 |
| Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties H Jannat-Alipour, M Rezaei, B Shabanpour, M Tabarsa Journal of Applied Phycology 31, 2529-2539, 2019 | 29 | 2019 |
| Physicochemical and sensory properties of silver carp (Hypophthalmichthys molitrix) fillets as affected by cooking methods. JA Hakimeh, AA Akram, S Bahareh, SM Alireza International Food Research Journal 17 (4), 2010 | 29 | 2010 |
| Nutritional value of raw and grilled Persian sturgeon fillets. H Alipour, B Shabanpour, AR Sadeghi, A Shabany | 4 | 2011 |
| EFFECTS OF FREEZING AND TWO THAWING METHODS ON FOOD QUALITY OF PERSIAN STURGEON FILLETS JANNAT ALIPOUR H.*, SHABANPOUR B., SADEGHI MAHOONAK A.R. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 (40), 11-20, 2013 | | 2013 |
| Changes in protein function of Persian sturgeon (Acipenser persicus) fillet during processing HJA B Shabanpour, A Sadeghi Mahoonak Journal of food research (Agricultural Science) 21 (4), 445-454, 2011 | | 2011 |
Bahareh ShabanpourProfessor of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources在 gau.ac.ir 的电子邮件经过验证
