| Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations CM Ajila, M Aalami, K Leelavathi, UJSP Rao Innovative Food Science & Emerging Technologies 11 (1), 219-224, 2010 | 623 | 2010 |
| Microwave-assisted extraction of phenolic compounds from olive leaves; a comparison with maceration Z Rafiee, SM Jafari, M Alami, M Khomeiri J. Anim. Plant Sci 21 (4), 738-745, 2011 | 204 | 2011 |
| Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging S Tajik, Y Maghsoudlou, F Khodaiyan, SM Jafari, M Ghasemlou, M Aalami Carbohydrate polymers 97 (2), 817-824, 2013 | 166 | 2013 |
| Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami International journal of biological macromolecules 86, 197-207, 2016 | 139 | 2016 |
| Antioxidant effect of microwave-assisted extracts of olive leaves on sunflower oil Z Rafiee, SM Jafari, M Alami, M Khomeiri JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 14, 1497-1509, 2012 | 97 | 2012 |
| Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt R Rezaei, M Khomeiri, M Aalami, M Kashaninejad Journal of Food Science and Technology 51, 2809-2814, 2014 | 88 | 2014 |
| Optimization of ultrasound‐assisted stabilization and formulation of almond milk Y Maghsoudlou, M Alami, M Mashkour, MH Shahraki Journal of food processing and preservation 40 (5), 828-839, 2016 | 85 | 2016 |
| Combined infrared-vacuum drying of pumpkin slices SHH Ghaboos, SMS Ardabili, M Kashaninejad, G Asadi, M Aalami Journal of food science and technology 53, 2380-2388, 2016 | 85 | 2016 |
| Evaluation of folic acid nano-encapsulation by double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami Food and Bioprocess Technology 9 (12), 2024-2032, 2016 | 84 | 2016 |
| Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents M Aalami, K Leelavathi, UJSP Rao Food Chemistry 100 (3), 1243-1248, 2007 | 78 | 2007 |
| Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt R Rezaei, M Khomeiri, M Kashaninejad, M Aalami International journal of dairy technology 64 (4), 563-568, 2011 | 76 | 2011 |
| Phenolic content, antiradical, antioxidant, and antibacterial properties of hawthorn (Crataegus elbursensis) seed and pulp extract S Salmanian, AR Sadeghi Mahoonak, M Alami, M Ghorbani Journal of Agricultural Science and Technology 16 (2), 343-354, 2014 | 74 | 2014 |
| Novel hybridized infrared-hot air method for roasting of peanut kernels H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Innovative Food Science & Emerging Technologies 37, 106-114, 2016 | 71 | 2016 |
| Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum A Zameni, M Kashaninejad, M Aalami, F Salehi Journal of food science and technology 52, 5914-5921, 2015 | 68 | 2015 |
| Extraction of pectin from sunflower head residues of selected Iranian cultivars. J Mohamadzadeh, AR Sadeghi-Mahoonak, M Yaghbani, M Aalami | 67 | 2010 |
| Effect of microbial transglutaminase on spaghetti quality M Aalami, K Leelavathi Journal of food science 73 (5), C306-C312, 2008 | 67 | 2008 |
| Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Information Processing in Agriculture 6 (2), 255-264, 2019 | 66 | 2019 |
| Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage Y Etemadian, B Shabanpour, ARS Mahoonak, A Shabani, M Alami Food chemistry 129 (4), 1544-1551, 2011 | 65 | 2011 |
| Amino acid composition and antioxidative properties of hydrolysed pumpkin (Cucurbita pepo L.) oil cake protein E Nourmohammadi, A SadeghiMahoonak, M Alami, M Ghorbani International Journal of Food Properties 20 (12), 3244-3255, 2017 | 63 | 2017 |
| Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality M Aalami, UJSP Rao, K Leelavathi Food Chemistry 102 (4), 993-1005, 2007 | 63 | 2007 |
