Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach RA Sarteshnizi, H Hosseini, D Bondarianzadeh, FJ Colmenero LWT-Food Science and Technology 62 (1), 704-710, 2015 | 108 | 2015 |
A review on application of hydrocolloids in meat and poultry products. R Amini Sarteshnizi, H Hosseini, A Mousavi Khaneghah, N Karimi International Food Research Journal 22 (3), 2015 | 93 | 2015 |
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities X Sun, RA Sarteshnizi, CC Udenigwe Current Opinion in Food Science 45, 100840, 2022 | 79 | 2022 |
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability … E Abbasi, RA Sarteshnizi, HA Gavlighi, M Nikoo, MH Azizi, ... Meat Science 147, 135-143, 2019 | 76 | 2019 |
Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index S Lalegani, HA Gavlighi, MH Azizi, RA Sarteshnizi Food Research International 105, 94-101, 2018 | 75 | 2018 |
Peptide–mineral complexes: Understanding their chemical interactions, bioavailability, and potential application in mitigating micronutrient deficiency X Sun, RA Sarteshnizi, RT Boachie, OD Okagu, RO Abioye, ... Foods 9 (10), 1402, 2020 | 63 | 2020 |
Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage N Sadeghinejad, RA Sarteshnizi, HA Gavlighi, M Barzegar LWT 102, 393-402, 2019 | 54 | 2019 |
Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes RA Sarteshnizi, MA Sahari, HA Gavlighi, JM Regenstein, M Nikoo, ... LWT 142, 111019, 2021 | 53 | 2021 |
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread A Karimi, HA Gavlighi, RA Sarteshnizi, CC Udenigwe Journal of Cereal Science 97 (103148), 2021 | 44 | 2021 |
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach R Amini Sarteshnizi, H Hosseini, D Bondarianzadeh, ... Elsevier, 2015 | 44 | 2015 |
A concise review of current in vitro chemical and cell-based antioxidant assay methods ID Nwachukwu, RA Sarteshnizi, CC Udenigwe, RE Aluko Molecules 26 (16), 4865, 2021 | 40 | 2021 |
Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies IC Ohanenye, FGC Ekezie, RA Sarteshnizi, RT Boachie, CU Emenike, ... Foods 11 (15), 2299, 2022 | 33 | 2022 |
Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts RA Sarteshnizi, MA Sahari, HA Gavlighi, JM Regenstein, M Nikoo Food bioscience 27, 37-45, 2019 | 30 | 2019 |
Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability B Mirab, HA Gavlighi, RA Sarteshnizi, MH Azizi, CC Udenigwe Lwt 134, 109973, 2020 | 27 | 2020 |
In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography R Rahimi, HA Gavlighi, RA Sarteshnizi, M Barzegar, CC Udenigwe Lwt 154, 112765, 2022 | 18 | 2022 |
Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea … IC Ohanenye, X Sun, RA Sarteshnizi, CC Udenigwe Legume Science 3 (1), e79, 2021 | 17 | 2021 |
Effect of resistant starch and β-glucan combination on oxidative stability, frying performance, microbial count and shelf life of prebiotic sausage during refrigerated storage RA Sarteshnizi, H Hosseini, NK Khosroshahi, F Shahraz, AM Khaneghah, ... Food technology and biotechnology 55 (4), 475, 2017 | 17 | 2017 |
Effect of Chrysin on AGS human gastric cancer cell line H Teimori, S Zahri, S Khosravi Journal of Gorgan University of Medical Sciences 16 (4), 63-68, 2014 | 7 | 2014 |
STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH SR AMINI, H HOSSEINI, Z AMIRI, R KOMEILI, M AZIMI IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (66), 165-174, 2017 | 1 | 2017 |
Food Peptides in Energy Metabolism K D'Souza, E Yi, RA Sarteshnizi, CC Udenigwe, PC Kienesberger | | 2021 |