| Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties M Jouki, FT Yazdi, SA Mortazavi, A Koocheki Food Hydrocolloids 36, 9-19, 2014 | 332 | 2014 |
| Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds A Koocheki, AR Taherian, SMA Razavi, A Bostan Food Hydrocolloids 23 (8), 2369-2379, 2009 | 331 | 2009 |
| Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets M Jouki, FT Yazdi, SA Mortazavi, A Koocheki, N Khazaei International journal of food microbiology 174, 88-97, 2014 | 270 | 2014 |
| Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent A Koocheki, SA Mortazavi, F Shahidi, SMA Razavi, AR Taherian Journal of food engineering 91 (3), 490-496, 2009 | 270 | 2009 |
| Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum A Koocheki, AR Taherian, A Bostan Food Research International 50 (1), 446-456, 2013 | 243 | 2013 |
| Physical properties of watermelon seed as a function of moisture content and variety A Koocheki, SMA Razavi, E Milani, TM Moghadam, M Abedini, ... International Agrophysics 21 (4), 349-359, 2007 | 237 | 2007 |
| Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil M Jouki, SA Mortazavi, FT Yazdi, A Koocheki Carbohydrate polymers 99, 537-546, 2014 | 233 | 2014 |
| Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate MA Hesarinejad, A Koocheki, SMA Razavi Food Hydrocolloids 35, 583-589, 2014 | 208 | 2014 |
| Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage M Jouki, FT Yazdi, SA Mortazavi, A Koocheki International journal of biological macromolecules 62, 500-507, 2013 | 189 | 2013 |
| Moisture dependent physical properties of cucurbit seeds E Milani, M Seyed, A Razavi, A Koocheki, V Nikzadeh, N Vahedi, ... International agrophysics 21 (2), 2007 | 161 | 2007 |
| The rheological properties of ketchup as a function of different hydrocolloids and temperature A Koocheki, A Ghandi, SMA Razavi, SA Mortazavi, T Vasiljevic International journal of food science & technology 44 (3), 596-602, 2009 | 158 | 2009 |
| Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM M Jouki, SA Mortazavi, FT Yazdi, A Koocheki International journal of biological macromolecules 66, 113-124, 2014 | 155 | 2014 |
| Preparation and characterization of tragacanth–locust bean gum edible blend films FS Mostafavi, R Kadkhodaee, B Emadzadeh, A Koocheki Carbohydrate polymers 139, 20-27, 2016 | 150 | 2016 |
| OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY A Koocheki, SA Mortazavi, F Shahidi, SMA RAZAVI, R Kadkhodaee, ... Journal of Food Process Engineering 33 (5), 861-882, 2010 | 136 | 2010 |
| Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound A Koocheki, R Kadkhodaee, SA Mortazavi, F Shahidi, AR Taherian Food Hydrocolloids 23 (8), 2416-2424, 2009 | 130 | 2009 |
| Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene K Khoshakhlagh, A Koocheki, M Mohebbi, A Allafchian Journal of colloid and interface science 490, 562-575, 2017 | 124 | 2017 |
| Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates M Jafari, A Koocheki, E Milani Journal of Cereal Science 75, 324-331, 2017 | 121 | 2017 |
| Alyssum homolocarpum seed gum-polyvinyl alcohol biodegradable composite film: Physicochemical, mechanical, thermal and barrier properties LM Marvdashti, A Koocheki, M Yavarmanesh Carbohydrate Polymers 155, 280-293, 2017 | 121 | 2017 |
| Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property R Mozafarpour, A Koocheki, E Milani, M Varidi Food Hydrocolloids 93, 361-373, 2019 | 118 | 2019 |
| Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction F Nasrollahzadeh, M Varidi, A Koocheki, F Hadizadeh Food Research International 100, 289-297, 2017 | 115 | 2017 |
Mohebbat MohebbiProfessor in Ferdowsi University of Mashhad在 um.ac.ir 的电子邮件经过验证
