| An insight to the therapeutic potential of algae-derived sulfated polysaccharides and polyunsaturated fatty acids: Focusing on the COVID-19 K Ziyaei, Z Ataie, M Mokhtari, K Adrah, MA Daneshmehr International Journal of Biological Macromolecules 209, 244-257, 2022 | 17 | 2022 |
| Study of oleogel as a frying medium for deep-fried chicken K Adrah, SC Adegoke, K Nowlin, R Tahergorabi Journal of Food Measurement and Characterization, 1-10, 2022 | 17 | 2022 |
| Physicochemical and microbial quality of coated raw and oleogel-fried chicken K Adrah, SC Adegoke, R Tahergorabi LWT 154, 112589, 2022 | 17 | 2022 |
| Physicochemical changes of deep-fat-fried chicken drumsticks treated with quercetin-in-edible coating during storage time K Adrah, D Ananey-Obiri, R Tahergorabi Foods 10 (2), 467, 2021 | 12 | 2021 |
| Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken K Adrah, D Ananey-Obiri, R Tahergorabi CyTA-Journal of Food 19 (1), 440-447, 2021 | 12 | 2021 |
| Development of bio-based and biodegradable plastics: novelty, advent, and alternative technology K Adrah, D Ananey-Obiri, R Tahergorabi Handbook of Nanomaterials and Nanocomposites for Energy and Environmental …, 2020 | 11 | 2020 |
| Green synthesis of de novo bioinspired porous iron-tannate microstructures with amphoteric surface properties H Rathnayake, S Dawood, G Pathiraja, K Adrah, O Ayodele Sustainable Chemistry 3 (2), 192-204, 2022 | 7 | 2022 |
| Microstructural and physicochemical changes of coated and frozen fried chicken SC Adegoke, K Adrah, K Nowlin, R Tahergorabi Journal of Food Processing and Preservation 46 (9), e16822, 2022 | 6 | 2022 |
| A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods N Mahmud, J Islam, W Oyom, K Adrah, SC Adegoke, R Tahergorabi Heliyon, 2023 | 5 | 2023 |
| Ready-to-eat products elaborated with mechanically separated fish meat from waste processing K Adrah, R Tahergorabi Sustainable fish production and processing, 227-257, 2022 | 5 | 2022 |
| Development of bio-based and biodegradable plastics: Novelty, advent, and alternative technology K Adrah, D Ananey-Obiri, R Tahergorabi Handbook of Nanomaterials and Nanocomposites for Energy and Environmental …, 2021 | 3 | 2021 |
| Stability of astaxanthin during food processing and methods of preservation R Tahergorabi, K Adrah, M Abdollahi Global Perspectives on Astaxanthin, 539-556, 2021 | 3 | 2021 |
| Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast K Adrah North Carolina Agricultural and Technical State University, 2021 | 1 | 2021 |
| Mechanistic Understanding of Sieving Lithium Ions Using a Biobased Sorbent Technology for Sustainable Lithium Reclamation and Cleansing Brines K Adrah, S Dawood, H Rathnayake ACS omega, 2024 | | 2024 |
| Physicochemical Properties of Chicken Meatballs Fortified with Flaxseed Oil and Cooked in Water-bath K Adrah | | 2020 |
