| Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method SS Hosseini, F Khodaiyan, M Kazemi, Z Najari International journal of biological macromolecules 125, 621-629, 2019 | 290 | 2019 |
| Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties M Kazemi, F Khodaiyan, M Labbafi, SS Hosseini, M Hojjati Food chemistry 271, 663-672, 2019 | 196 | 2019 |
| Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel Z Rahmani, F Khodaiyan, M Kazemi, A Sharifan International Journal of Biological Macromolecules 147, 1107-1115, 2020 | 164 | 2020 |
| Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization M Kazemi, F Khodaiyan, SS Hosseini Lwt 105, 182-189, 2019 | 141 | 2019 |
| High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis K Asgari, M Labbafi, F Khodaiyan, M Kazemi, SS Hosseini International Journal of Biological Macromolecules 152, 1274-1282, 2020 | 138 | 2020 |
| Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectin M Kazemi, F Khodaiyan, SS Hosseini Food chemistry 294, 339-346, 2019 | 136 | 2019 |
| An integrated valorization of industrial waste of eggplant: Simultaneous recovery of pectin, phenolics and sequential production of pullulan M Kazemi, F Khodaiyan, SS Hosseini, Z Najari Waste Management 100, 101-111, 2019 | 98 | 2019 |
| Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods A Karimi, M Kazemi, SA Samani, J Simal-Gandara Trends in Food Science & Technology 112, 518-531, 2021 | 66 | 2021 |
| Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement M Kazemi, F Khodaiyan, M Labbafi, SS Hosseini Journal of Food Measurement and Characterization 14, 679-693, 2020 | 58 | 2020 |
| Structural-functional variability in pectin and effect of innovative extraction methods: An integrated analysis for tailored applications S Khubber, M Kazemi, S Amiri Samani, JM Lorenzo, J Simal-Gandara, ... Food Reviews International 39 (4), 2352-2377, 2023 | 21 | 2023 |
| High‐quality pectin from cantaloupe waste: Eco‐friendly extraction process, optimization, characterization and bioactivity measurements M Kazemi, S Amiri Samani, S Ezzati, F Khodaiyan, SS Hosseini, M Jafari Journal of the Science of Food and Agriculture 101 (15), 6552-6562, 2021 | 20 | 2021 |
| Valorization of walnut processing waste as a novel resource: Production and characterization of pectin K Asgari, M Labbafi, F Khodaiyan, M Kazemi, SS Hosseini Journal of Food Processing and Preservation 44 (12), e14941, 2020 | 19 | 2020 |
| Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria M Kazemi, S Aboutalebzadeh, SP Mojaverian, SA Samani, F Kouhsari, ... International Journal of Biological Macromolecules 249, 126086, 2023 | 6 | 2023 |
| Optimization of Pectin Xxtraction from Unriped Grape Pomace Using Citric Acid and Investigation of Its Physicochemical Properties M Rezaei, F Khodaiyan, Z Mousavi, SS Hosseini, M Kazemi Iranian Journal of Biosystems Engineering 51 (4), 793-804, 2021 | 4 | 2021 |
| Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols SA Samani, S PourvatanDoust, M Savarolyia, S Aboutalebzadeh, ... Food Hydrocolloids 160, 110806, 2025 | 2 | 2025 |
| Microwave-Assisted Extraction Optimization of Pectin from Cucumis melo Peel and Its Physicochemical Properties M Rezaei, F Khodaiyan, SS Hosseini, M Kazemi Iranian Journal of Biosystems Engineering 51 (2), 445-454, 2020 | | 2020 |
faramarz khodaiyanDepartment of Bioengineering, University of Tehran在 ut.ac.ir 的电子邮件经过验证
