| Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts AH Goli, M Barzegar, MA Sahari Food chemistry 92 (3), 521-525, 2005 | 812 | 2005 |
| Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste M Omidbeygi, M Barzegar, Z Hamidi, H Naghdibadi Food control 18 (12), 1518-1523, 2007 | 548 | 2007 |
| Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran A Fadavi, M Barzegar, MH Azizi Journal of Food Composition and Analysis 19 (6-7), 676-680, 2006 | 376 | 2006 |
| Note. Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran A Fadavi, M Barzegar, MH Azizi, M Bayat Food Science and Technology International 11 (2), 113-119, 2005 | 300 | 2005 |
| Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts P Yasoubi, M Barzegar, MALI SAHARI, MH Azizi JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 9 (1), 34-42, 2007 | 245 | 2007 |
| Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract A Rajaei, M Barzegar, AM Mobarez, MA Sahari, ZH Esfahani Food and chemical toxicology 48 (1), 107-112, 2010 | 241 | 2010 |
| Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization H Alighourchi, M Barzegar, S Abbasi European Food Research and Technology 227 (3), 881-887, 2008 | 237 | 2008 |
| Evaluation of culture conditions for cellulase production by two Trichoderma reesei mutants under solid-state fermentation conditions M Latifian, Z Hamidi-Esfahani, M Barzegar Bioresource technology 98 (18), 3634-3637, 2007 | 224 | 2007 |
| Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties M Ghaderi-Ghahfarokhi, M Barzegar, MA Sahari, HA Gavlighi, F Gardini International journal of biological macromolecules 102, 19-28, 2017 | 217 | 2017 |
| Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage H Alighourchi, M Barzegar Journal of Food Engineering 90 (2), 179-185, 2009 | 206 | 2009 |
| Antioxidant and antifungal activity of Coriander (Coriandrum sativum L.) essential oil in cake F Darughe, M Barzegar, MA Sahari International Food Research Journal 19 (3), 1253-1260, 2012 | 185 | 2012 |
| Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract Z Rafiee, M Barzegar, MA Sahari, B Maherani Food chemistry 220, 115-122, 2017 | 176 | 2017 |
| Nanoencapsulation approach to improve antimicrobial and antioxidant activity of thyme essential oil in beef burgers during refrigerated storage M Ghaderi-Ghahfarokhi, M Barzegar, MA Sahari, MH Azizi Food and Bioprocess Technology 9, 1187-1201, 2016 | 169 | 2016 |
| Chemical compositions of essential oils of Artemisia dracunculus L. and endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects F Ayoughi, M Marzegar, MA Sahari, H Naghdibadi Journal of Agricultural Science and Technology 13 (1), 79-88, 2011 | 161 | 2011 |
| Antioxidant Activity and Chemical Characterization of Essential Oil of Bunium persicum N Shahsavari, M Barzegar, MA Sahari, H Naghdibadi Plant foods for human nutrition 63, 183-188, 2008 | 160 | 2008 |
| Postharvest polyamine application alleviates chilling injury and affects apricot storage ability M Koushesh saba, K Arzani, M Barzegar Journal of Agricultural and Food Chemistry 60 (36), 8947-8953, 2012 | 150 | 2012 |
| Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom … M Nasiri, M Barzegar, MA Sahari, M Niakousari International journal of biological macromolecules 106, 218-226, 2018 | 148 | 2018 |
| Supercritical fluid extraction of tea seed oil and its comparison with solvent extraction A Rajaei, M Barzegar, Y Yamini European Food Research and Technology 220 (3), 401-405, 2005 | 140 | 2005 |
| Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage F Varasteh, K Arzani, M Barzegar, Z Zamani Food chemistry 130 (2), 267-272, 2012 | 138 | 2012 |
| Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices H Alighourchi, M Barzegar, S Abbasi Food chemistry 110 (4), 1036-1040, 2008 | 130 | 2008 |
Mohammad Ali SahariProfessor of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, TehranZweryfikowany adres z modares.ac.ir