| Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging AM Langroodi, H Tajik, T Mehdizadeh, M Moradi, EM Kia, A Mahmoudian Lwt 98, 372-380, 2018 | 91 | 2018 |
| Smart films based on bacterial cellulose nanofibers modified by conductive polypyrrole and zinc oxide nanoparticles S Pirsa, T Shamusi, E Moghaddas Kia Journal of Applied Polymer Science 135 (34), 46617, 2018 | 81 | 2018 |
| Preparation of active nanocomposite film consisting of sodium caseinate, ZnO nanoparticles and rosemary essential oil for food packaging applications M Alizadeh-Sani, E Moghaddas Kia, Z Ghasempour, A Ehsani Journal of Polymers and the Environment 29 (2), 588-598, 2021 | 72 | 2021 |
| Microbial gums: introducing a novel functional component of edible coatings and packaging M Alizadeh-Sani, A Ehsani, E Moghaddas Kia, A Khezerlou Applied Microbiology and Biotechnology 103 (17), 6853–6866, 2019 | 72 | 2019 |
| Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics MA Khaledabad, Z Ghasempour, EM Kia, MR Bari, R Zarrin International Journal of Dairy Technology 73 (1), 67-75, 2019 | 53* | 2019 |
| Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent E Moghaddas Kia, S Ghaderzadeh, A Mojaddar Langroodi, ... Journal of Food Science and Technology 57, 3355-3362, 2020 | 51 | 2020 |
| Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture E Moghaddas Kia, Z Ghasempour, S Ghanbari, R Pirmohammadi, ... British Food Journal 120 (7), 1516-1528, 2018 | 44 | 2018 |
| Development of probiotic yogurt containing red beet extract and basil seed gum; techno-functional, microbial and sensorial characterization Z Ghasempour, N Javanmard, AM Langroodi, M Alizadeh-Sani, A Ehsani, ... Biocatalysis and Agricultural Biotechnology 29, 101785, 2020 | 42 | 2020 |
| Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil I Karimi Sani, M Alizadeh Khaledabad, S Pirsa, E Moghaddas Kia International Journal of Dairy Technology 73 (3), 542-551, 2020 | 42 | 2020 |
| Zinc oxide nanoparticles and periodate oxidation in developing pH-sensitive packaging film based on modified gelatin S Mousazadeh, A Ehsani, EM Kia, Z Ghasempour Food Packaging and Shelf Life 28, 100654, 2021 | 39 | 2021 |
| Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract A Khezerlou, A Ehsani, M Tabibiazar, E Moghaddas Kia Journal of Applied Polymer Science 136 (12), 2018 | 38 | 2018 |
| Fabrication of an eco-friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis) E Moghaddas Kia, Z Ghasempour, M Alizadeh Journal of Applied Polymer Science 135 (13), 46024, 2018 | 37 | 2018 |
| Antimicrobial effects of Zataria multiflora essential oil and Lactobacillus acidophilus on Escherichia coli O 157 stability in the Iranian probiotic white‐brined cheese T Mehdizadeh, R Narimani, A Mojaddar Langroodi, E Moghaddas Kia, ... Journal of Food Safety 38 (4), e12476, 2018 | 30 | 2018 |
| Yeast cells for encapsulation of bioactive compounds in food products: a review E Dadkhodazade, E Khanniri, N Khorshidian, SM Hosseini, ... Biotechnology Progress 37 (4), e3138, 2021 | 29 | 2021 |
| Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil I Karimi sani, M Alizadeh, S Pirsa, E Moghaddas Kia Flavour and Fragrance Journal 4 (2), 104-112, 2019 | 23 | 2019 |
| Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method E Moghaddas Kia, M Alizadeh, M Esmaiili Journal of Food Science and Technology 55 (9), 3657–3664, 2018 | 21 | 2018 |
| Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin P Emamverdian, EM Kia, B Ghanbarzadeh, Z Ghasempour Colloids and Surfaces A: Physicochemical and Engineering Aspects 607, 125436, 2020 | 19 | 2020 |
| Applications of capsaicin in food industry: functionality, utilization and stabilization A Rezazadeh, H Hamishehkar, A Ehsani, Z Ghasempour, ... Critical Reviews in Food Science and Nutrition 63 (19), 4009-4025, 2023 | 17 | 2023 |
| Characterization and optimization of Persian gum/whey protein bionanocomposite films containing betanin nanoliposomes for food packaging utilization Z Ghasempour, S Khodaeivandi, H Ahangari, H Hamishehkar, S Amjadi, ... Journal of Polymers and the Environment 30 (7), 2800-2811, 2022 | 15 | 2022 |
| Investigating the effects of microalgae spirulina platensis and zedo gum on probiotic yogurt R Zarrin, Z Ghasempour, BM Rezazad, M Alizadeh, KE Moghaddas Journal of research and innovation in food science and technology 3 (3), 197-210, 2014 | 13 | 2014 |
Zahra GhasempourDepartment of Food Sciences and Technology, Tabriz University of Medical SciencesVerified email at tbzmed.ac.ir
