| Optimization of pectin extraction from orange juice waste assisted by ohmic heating H Saberian, Z Hamidi-Esfahani, HA Gavlighi, M Barzegar Chemical Engineering and Processing: Process Intensification 117, 154-161, 2017 | 112 | 2017 |
| The potential of ohmic heating for pectin extraction from orange waste H Saberian, Z Hamidi‐Esfahani, H Ahmadi Gavlighi, A Banakar, ... Journal of Food Processing and Preservation 42 (2), e13458, 2018 | 34 | 2018 |
| Effect of conventional and ohmic pasteurization on some bioactive components of aloe Vera gel juice H Saberian, Z Hamidi Esfahani, S Abbasi Iran. J. Chem. Chem. Eng. Vol 34 (3), 2015 | 30 | 2015 |
| Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review M Nejatian, N Darabzadeh, S Bodbodak, H Saberian, Z Rafiee, ... Advances in Colloid and Interface Science 305, 102690, 2022 | 27 | 2022 |
| Assisted ohmic heating extraction of pectin from pomegranate peel A Sharifi, Z Hamidi-Esfahani, HA Gavlighi, H Saberian Chemical Engineering and Processing-Process Intensification 172, 108760, 2022 | 25 | 2022 |
| Effect of pasteurization and storage on bioactive components of Aloe vera gel H Saberian, Z Hamidi‐Esfahani, S Abbasi Nutrition & Food Science 43 (2), 175-183, 2013 | 25 | 2013 |
| Modeling of vacuum drying of loquat fruit H Saberian, M Amooi, Z Hamidi-Esfahani Nutrition & Food Science 44 (1), 24-31, 2014 | 20 | 2014 |
| Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species M Nejatian, N Jonaidi-Jafari, S Abbaszadeh, H Saberian, N Darabzadeh, ... Food science and biotechnology 28, 405-412, 2019 | 16 | 2019 |
| Ohmic heating of Aloe vera Gel: Electrical conductivity and energy efficiency H Saberian, Z Hamidi Esfahani, A Banakar Iranian Journal of Chemistry and Chemical Engineering 37 (5), 157-165, 2018 | 11 | 2018 |
| Encapsulation of food ingredients by double nanoemulsions M Nejatian, H Saberian, SM Jafari Lipid-based nanostructures for food encapsulation purposes, 89-128, 2019 | 8 | 2019 |
| The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves H Saberian, F Hosseini, S Bolourian Innovative Food Technologies 4 (4), 67-76, 2017 | 6 | 2017 |
| Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review M Nejatian, APG Yazdi, R Fattahi, H Saberian, N Bazsefidpar, ... International Journal of Biological Macromolecules, 129548, 2024 | 1 | 2024 |
| The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin H Hosseini, VP Noghabi, H Saberian, SM Jafari Food Chemistry: X 20, 101020, 2023 | 1 | 2023 |
| Optimizing the extraction condition of chlorophyll from alfalfa and investigating its qualitative and quantitative properties in comparison to different plant resources H Saberian, F Hosseini, SH BOLOURIAN IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (71), 47-57, 2018 | 1 | 2018 |
| Thermal stabilization of the anthocyanin extract of saffron petal using encapsulation and its application in the model drink H Saberian, V Pasban Noghabi Iranian Journal of Food Sciences and Industries 19 (132), 2023 | | 2023 |
| Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system F Hosseini, H Saberian, S Bolourian, M Afshari Iranian Journal of Food Sciences and Industries 19 (132), 2023 | | 2023 |
| Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink. H Saberian, V Pasban Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi …, 2022 | | 2022 |
| تأثیر روش های ریزپوشانی و کوپیگمانتاسیون بر بهبود پایداری حرارتی عصارۀ بتالائینی چغندرقرمز و کاربرد آن در نوشیدنی مدل صابریان, حامد, پاسبان نوقابی پژوهش و نوآوری در علوم و صنایع غذایی 10 (3), 325-340, 2021 | | 2021 |
| Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features H Saberian, Z Hamidi-Esfahani, H Ahmadi Ghavlighi Food Processing and Preservation Journal 12 (2), 53-66, 2021 | | 2021 |
| Thermal stabilization of the betalain extract using encapsulation and co-pigmentation and its application in the model drink. H Saberian, VP Noghabi | | 2021 |
Zohreh Hamidi-EsfahaniProfessor of Food Science and Technology在 modares.ac.ir 的电子邮件经过验证
