| The effect of microencapsulation of phenolic compounds from lemon waste by Persian and basil seed gums on the chemical and microbiological properties of mayonnaise S Shaygannia, MR Eshaghi, M Fazel, M Hashemiravan Preventive Nutrition and Food Science 26 (1), 82, 2021 | 31 | 2021 |
| Production of probiotic fermented mixture of carrot, beet and apple juices MM Zandi, M Hashemiravan, S Berenjy Archives of Advances in Biosciences 7 (3), 17-23, 2016 | 30 | 2016 |
| Effect of shortening replacement with Nutrim Oat Bran on chemical and physical properties of shortened cakes. A Dadkhah, M Hashemiravan, M Seyedain-Ardebili | 30 | 2012 |
| Optimization of Aqueous Extraction Conditions of Inulin from the Arctium lappa L. Roots Using Ultrasonic Irradiation Frequency F Esmaeili, M Hashemiravan, MR Eshaghi, H Gandomi Journal of food quality 2021 (1), 5520996, 2021 | 29 | 2021 |
| Fermentation of vegetables juice by probiotic bacteria. R Nosrati, M Hashemiravan, M Talebi | 29 | 2014 |
| Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in … F Esmaeili, M Hashemiravan, MR Eshaghi, H Gandomi Journal of Food Measurement and Characterization 16 (4), 2908-2921, 2022 | 19 | 2022 |
| Phenolic compounds and antioxidant activities of lemon wastes affected by microencapsulation using coatings of Arabic, Persian, and basil seed gums S Shaygannia, MR Eshaghi, M Fazel, M Hashemiravan Journal of Food Measurement and Characterization 15, 1452-1462, 2021 | 18 | 2021 |
| Production of Probiotic mixture of Barberry and Black cherry juice by lactic acid bacteria S Shisheh, M Hashemiravan, R Pourahmadjaktaji Bull. Environ. Pharm. Life Sci 3 (3), 53-61, 2014 | 13 | 2014 |
| Nano particles of blueberry in inulin and b-cyclodextrin microencapsules M Hashemiravan, AS Mazloom, N Farhadyar International Journal of Nanoscience and Nanotechnology 9 (4), 185-192, 2013 | 11 | 2013 |
| Production of probiotic beverage based on tomato juice and mixture of sweet pepper, celery and coriander juices M Babaei, M Hashemiravan, R Pourahmad Iran J Nut Sci Food Tech 15 (74), 341-31, 2018 | 10 | 2018 |
| Study on production possibility of probiotic fermented beverage based on mixture of pineapple, apple and mango juices. S Mashayekh, M Hashemiravan, FD Mokhtari | 10 | 2015 |
| Study on chemical and sensory changes of probiotic fermented beverage based on mixture of pineapple, apple and mango juices S Mashayekh, M Hashemiravan, FD Mokhtari Journal of Current Research in Science 4 (3), 1, 2016 | 8 | 2016 |
| Influence of Casein and Inulin on the properties of nano-particle encapsulation of fish oil. M Saberi, M Hashemiravan, N Farhadyar | 8 | 2014 |
| Characterization of probiotic fermented milk prepared by different inoculation size of mesophilic and thermophilic lactic acid bacteria SN Boosjin, VF Noghani, M Hashemiravan Applied Food Biotechnology 3 (4), 276-282, 2016 | 7 | 2016 |
| Influence of Inulin and β-cyclodextrin on the Properties of Blueberry Nano-emulsion and its Microcapsules A Mazloom, M Hashemiravan, N Farhadyar, F Farhadyar Int. J. Bio-Inorg. Hybd. Nanomat 1 (2), 93-96, 2012 | 7 | 2012 |
| Evaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin H Ebrahimian, M Hashemiravan, N Zand Int. J. Bio-Inorg. Hybr. Nanomater 6 (4), 205-213, 2017 | 6 | 2017 |
| Chemical Changes in the Quality of Beverage Based on Probiotic Fermented Mixture of Malt Extract and Red Fruit Juices M Hashemiravan, ZY Soofyani, R Pourahmad International Journal of Review in Life Sciences 5 (2), 51-57, 2015 | 5 | 2015 |
| Production of functional orange juice by the addition of coenzyme Q10 Z Goudarzi, M Hashemiravan, S Sohrabvandi Archives of Advances in Biosciences 5 (1), 2014 | 5 | 2014 |
| Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of synbiotic orange-carrot juice. F Esmaeili, M Hashemiravan, MR Eshaghi, H Gandomi | 4 | 2022 |
| Production of Probiotic Fermented Beverage Based on Mixture of Sweet Cherry, Red MS Azarfam, M Hashemiravan, S Asadollahi Journal of Food Safety and Processing 1 (1), 1-16, 2021 | 3 | 2021 |
