| Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study SF Hosseini, M Zandi, M Rezaei, F Farahmandghavi Carbohydrate polymers 95 (1), 50-56, 2013 | 958 | 2013 |
| Preparation and functional properties of fish gelatin–chitosan blend edible films SF Hosseini, M Rezaei, M Zandi, FF Ghavi Food chemistry 136 (3-4), 1490-1495, 2013 | 608 | 2013 |
| Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles FF Seyed Fakhreddin Hosseini, Masoud Rezaei, Mojgan Zandi Food Hydrocolloids, 2014 | 410* | 2014 |
| Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties SF Hosseini, M Rezaei, M Zandi, F Farahmandghavi Food chemistry 194, 1266-1274, 2016 | 397 | 2016 |
| Bio-based composite edible films containing Origanum vulgare L.essential oil FF Seyed Fakhreddin Hosseini, Masoud Rezaei, Mojgan Zandi Industrial Crops and Products 67, 403-413, 2015 | 303 | 2015 |
| Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films S Mohajer, M Rezaei, SF Hosseini Carbohydrate polymers 157, 784-793, 2017 | 176 | 2017 |
| Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides L Ramezanzade, SF Hosseini, M Nikkhah Food Chemistry 234, 220-229, 2017 | 174 | 2017 |
| Polymer blending effects on the physicochemical and structural features of the chitosan/poly (vinyl alcohol)/fish gelatin ternary biodegradable films J Ghaderi, SF Hosseini, N Keyvani, MC Gómez-Guillén Food Hydrocolloids 95, 122-132, 2019 | 160 | 2019 |
| A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches SF Hosseini, MC Gómez-Guillén Trends in Food Science & Technology 79, 125-135, 2018 | 149 | 2018 |
| Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage M Rezaei, SF Hosseini Journal of Food science 73 (6), H93-H96, 2008 | 138 | 2008 |
| Electrospun essential oil-doped chitosan/poly (ε-caprolactone) hybrid nanofibrous mats for antimicrobial food biopackaging exploits AH Ardekani-Zadeh, SF Hosseini Carbohydrate Polymers 223, 115108, 2019 | 134 | 2019 |
| Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout MR Zahra Javidi, Seyed Fakhreddin Hosseini LWT - Food Science and Technology, 2016 | 126 | 2016 |
| Antioxidant peptide-loaded electrospun chitosan/poly (vinyl alcohol) nanofibrous mat intended for food biopackaging purposes SF Hosseini, Z Nahvi, M Zandi Food Hydrocolloids 89, 637-648, 2019 | 122 | 2019 |
| Efficient gas barrier properties of multi-layer films based on poly(lactic acid) and fish gelatin MR Seyed Fakhreddin Hosseini, Zahra Javidi International Journal of Biological Macromolecules, 2016 | 105 | 2016 |
| Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet SF Hosseini, M Rezaei, M Zandi, FF Ghavi Journal of Aquatic Food Product Technology 25 (6), 835-842, 2016 | 92 | 2016 |
| Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging … SF Hosseini, J Ghaderi, MC Gómez-Guillén Food Hydrocolloids 124, 107249, 2022 | 88 | 2022 |
| Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate SF Hosseini, L Ramezanzade, M Nikkhah International Journal of Biological Macromolecules 105, 1455-1463, 2017 | 88 | 2017 |
| Viability improvement of Bifidobacterium animalis Bb12 by encapsulation in chitosan/poly (vinyl alcohol) hybrid electrospun fiber mats SJ Mojaveri, SF Hosseini, A Gharsallaoui Carbohydrate Polymers 241, 116278, 2020 | 86 | 2020 |
| Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods SF Hosseini, L Ramezanzade, DJ McClements Trends in Food Science & Technology 109, 322-339, 2021 | 85 | 2021 |
| Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss) M Rezaei, SF Hosseini, HE Langrudi, R Safari, SV Hosseini Food chemistry 106 (3), 1161-1165, 2008 | 65 | 2008 |
