| Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties M Jouki, FT Yazdi, SA Mortazavi, A Koocheki Food Hydrocolloids 36, 9-19, 2014 | 358 | 2014 |
| Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets M Jouki, FT Yazdi, SA Mortazavi, A Koocheki, N Khazaei International journal of food microbiology 174, 88-97, 2014 | 296 | 2014 |
| Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum N Khazaei, M Esmaiili, ZE Djomeh, M Ghasemlou, M Jouki Carbohydrate polymers 102, 199-206, 2014 | 287 | 2014 |
| Effect of glycerol concentration on edible film production from cress seed carbohydrate gum M Jouki, N Khazaei, M Ghasemlou, M HadiNezhad Carbohydrate polymers 96 (1), 39-46, 2013 | 281 | 2013 |
| Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil M Jouki, SA Mortazavi, FT Yazdi, A Koocheki Carbohydrate polymers 99, 537-546, 2014 | 257 | 2014 |
| Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage M Jouki, FT Yazdi, SA Mortazavi, A Koocheki International journal of biological macromolecules 62, 500-507, 2013 | 211 | 2013 |
| Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM M Jouki, SA Mortazavi, FT Yazdi, A Koocheki International journal of biological macromolecules 66, 113-124, 2014 | 174 | 2014 |
| Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying M Jouki, N Khazaei, S Rashidi-Alavijeh, S Ahmadi Food Hydrocolloids 120, 106895, 2021 | 88 | 2021 |
| Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage M Jouki, SA Mortazavi, FT Yazdi, A Koocheki, N Khazaei Food Science and Human Wellness 3 (2), 65-72, 2014 | 82 | 2014 |
| Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits M Jouki, N Khazaei Food Packaging and Shelf Life 1 (1), 49-55, 2014 | 80 | 2014 |
| Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules M Jouki, N Khazaei, F Rezaei, R Taghavian-Saeid International Dairy Journal 122, 105133, 2021 | 66 | 2021 |
| Some physical properties of rice seed (Oryza sativa) M Jouki, N Khazaei Research journal of applied sciences, engineering and technology 4 (13 …, 2012 | 58 | 2012 |
| Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties … SMB Hashemi, D Jafarpour, M Jouki Food Chemistry 365, 130501, 2021 | 55 | 2021 |
| Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices F Alipoorfard, M Jouki, H Tavakolipour Journal of Food Science and Technology 57, 3165-3175, 2020 | 55 | 2020 |
| Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum M Haji Ghafarloo, M Jouki, M Tabari Journal of food science and technology 57, 1158-1166, 2020 | 55 | 2020 |
| Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying M Jouki, N Khazaei Journal of Food Science and Technology 59 (3), 1104-1113, 2022 | 44 | 2022 |
| Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract Z Shariati, M Jouki, F Rafiei Food science & nutrition 8 (2), 894-902, 2020 | 42 | 2020 |
| Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties A Milani, M Jouki, M Rabbani Food Science & Nutrition 8 (7), 3768-3776, 2020 | 41 | 2020 |
| Effects of storage time on some characteristics of packed camel meat in low temperature M Jouki, N Khazaei International Journal of Animal and Veterinary Advances 3 (6), 460-464, 2011 | 40 | 2011 |
| Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes M Khodashenas, M Jouki Journal of Food Science and Technology 57, 3201-3210, 2020 | 32 | 2020 |
Naimeh KhazaeiSenior Food Technologist at Razi Food GroupDirección de correo verificada de can.ut.ac.ir
