| # | Title | Journal | Year | Citations |
|---|
| 1 | Nanoencapsulation of food ingredients using lipid based delivery systems | Trends in Food Science and Technology | 2012 | 489 |
| 2 | Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers | Trends in Food Science and Technology | 2018 | 298 |
| 3 | Incorporation of bifidobacteria into cheeses: challenges and rewards | International Dairy Journal | 2004 | 276 |
| 4 | Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties | Food Hydrocolloids | 2014 | 227 |
| 5 | Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets | International Journal of Food Microbiology | 2014 | 195 |
| 6 | The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice | Food Research International | 2009 | 190 |
| 7 | Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum | Carbohydrate Polymers | 2014 | 186 |
| 8 | Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM) | Food Chemistry | 2014 | 176 |
| 9 | Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) | International Journal of Food Science and Technology | 2009 | 168 |
| 10 | Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil | Carbohydrate Polymers | 2014 | 167 |
| 11 | Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion | Food Chemistry | 2014 | 152 |
| 12 | Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel | Journal of Food Engineering | 2006 | 138 |
| 13 | Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time | Food Hydrocolloids | 2009 | 137 |
| 14 | Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid | Food Chemistry | 2016 | 135 |
| 15 | Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage | International Journal of Biological Macromolecules | 2013 | 119 |
| 16 | Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit | Food and Bioprocess Technology | 2011 | 117 |
| 17 | Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM | International Journal of Biological Macromolecules | 2014 | 110 |
| 18 | Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage | International Journal of Biological Macromolecules | 2017 | 110 |
| 19 | Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids | Journal of Food Engineering | 2010 | 109 |
| 20 | Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation | Food and Bioproducts Processing | 2015 | 109 |
| 21 | Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil | Journal of Food Measurement and Characterization | 2017 | 104 |
| 22 | Synergistic effects of some essential oils against fungal spoilage on pear fruit | International Journal of Food Microbiology | 2017 | 101 |
| 23 | Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology | LWT - Food Science and Technology | 2013 | 97 |
| 24 | Efficacy of ozone to reduce microbial populations in date fruits | Food Control | 2009 | 95 |
| 25 | Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch | Food Chemistry | 2018 | 94 |
| 26 | Microbial Degradation of UV-Pretreated Low-Density Polyethylene Films by Novel Polyethylene-Degrading Bacteria Isolated from Plastic-Dump Soil | Journal of Polymers and the Environment | 2018 | 94 |
| 27 | Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction | Food Research International | 2017 | 91 |
| 28 | Optimization of convective drying by response surface methodology | Computers and Electronics in Agriculture | 2019 | 89 |
| 29 | Naringenin Nano-Delivery Systems and Their Therapeutic Applications | Pharmaceutics | 2021 | 89 |
| 30 | The direct effect of ultrasound on the extraction of date syrup and its micro-organisms | Ultrasonics Sonochemistry | 2004 | 86 |
| 31 | Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum | International Journal of Food Science and Technology | 2011 | 86 |
| 32 | Evaluation of physicochemical properties of foam mat dried sour cherry powder | LWT - Food Science and Technology | 2016 | 86 |
| 33 | Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects | Carbohydrate Polymers | 2017 | 82 |
| 34 | Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom | Food and Bioprocess Technology | 2012 | 81 |
| 35 | Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles | Carbohydrate Polymers | 2016 | 81 |
| 36 | Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar | International Journal of Biological Macromolecules | 2012 | 80 |
| 37 | A review on 5-aminosalicylic acid colon-targeted oral drug delivery systems | International Journal of Pharmaceutics | 2019 | 76 |
| 38 | Microbial degradation of low-density polyethylene and synthesis of polyhydroxyalkanoate polymers | Canadian Journal of Microbiology | 2019 | 76 |
| 39 | Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil | Evidence-based Complementary and Alternative Medicine | 2020 | 76 |
| 40 | Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp | Computers and Electronics in Agriculture | 2009 | 72 |
| 41 | Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies | Food Chemistry | 2019 | 72 |
| 42 | Shelf-life prediction of olive oils using empirical models developed at low and high temperatures | Food Chemistry | 2013 | 70 |
| 43 | Effect of Drying Methods on Quality of Pistachio Nuts | Drying Technology | 2003 | 69 |
| 44 | Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans | Microbial Pathogenesis | 2019 | 68 |
| 45 | Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties | Journal of the Science of Food and Agriculture | 2015 | 67 |
| 46 | Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA | Food Control | 2014 | 65 |
| 47 | Structure‐Antioxidant Activity Relationships of Luteolin and Catechin | Journal of Food Science | 2020 | 65 |
| 48 | Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties | Food Chemistry | 2015 | 64 |
| 49 | Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil | Microbial Pathogenesis | 2017 | 64 |
| 50 | Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate | Food Hydrocolloids | 2020 | 64 |
