| Pulse proteins: Processing, characterization, functional properties and applications in food and feed J Boye, F Zare, A Pletch Food research international 43 (2), 414-431, 2010 | 1830 | 2010 |
| Microbial, physical and sensory properties of yogurt supplemented with lentil flour F Zare, JI Boye, V Orsat, C Champagne, BK Simpson Food Research International 44 (8), 2482-2488, 2011 | 233 | 2011 |
| Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures F Zare, CP Champagne, BK Simpson, V Orsat, JI Boye LWT-Food Science and Technology 45 (2), 155-160, 2012 | 140 | 2012 |
| Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties S Feyzi, M Varidi, F Zare, MJ Varidi Journal of the Science of Food and Agriculture 95 (15), 3165-3176, 2015 | 138 | 2015 |
| A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase X Rui, Y Fu, Q Zhang, W Li, F Zare, X Chen, M Jiang, M Dong LWT-Food Science and Technology 71, 234-242, 2016 | 78 | 2016 |
| Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate S Feyzi, M Varidi, F Zare, MJ Varidi Journal of the Science of Food and Agriculture 98 (5), 1880-1888, 2018 | 47 | 2018 |
| A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents S Feyzi, M Varidi, F Zare, MJ Varidi International journal of biological macromolecules 105, 27-35, 2017 | 42 | 2017 |
| Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion X Rui, G Xing, Q Zhang, F Zare, W Li, M Dong Innovative food science & emerging technologies 38, 155-159, 2016 | 42 | 2016 |
| Probiotic milk supplementation with pea flour: Microbial and physical properties F Zare, JI Boye, CP Champagne, V Orsat, BK Simpson Food and bioprocess technology 6, 1321-1331, 2013 | 34 | 2013 |
| Microbial and physical properties of probiotic fermented milk supplemented with lentil flour F Zare, V Orsat, C Champagne, BK Simpson, JI Boye Journal of Food Research 1 (1), 94, 2012 | 27 | 2012 |
| Functional, physical and sensory properties of pulse ingredients incorporated into orange and apple juice beverages F Zare, V Orsat, JI Boye Journal of food research 4 (5), 143, 2015 | 17 | 2015 |
| Biochemistry and probiotics CP Champagne, F Zare Food biochemistry and food processing, 673-685, 2012 | 4 | 2012 |
| Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of their microbial, physical and sensory properties after production … F Zare McGill University (Canada), 2011 | 3 | 2011 |
| Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design HSR P. Sharayei ,1 E. Azarpazhooh ,1 S. Einafshar ,1 Sh. Zomorodi ,2 F. Zare Journal of Food Processing and Preservation 2024, 15, 2024 | 2* | 2024 |
| Microwave Osmotic Drying E Azharpazhooh, P Sharayei, F Hamedi, F Zare, HS Ramaswamy Microwave Processing of Foods: Challenges, Advances and Prospects …, 2024 | | 2024 |
| Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate MJ Feyzi S., Varidi, M., Zare, F., Varidi Iranian Food Science and Technology Research Journal, 521-534, 2015 | | 2015 |
| Pectinolytic and cellulolytic enzymes for improvement of date sugar extraction process M 18. Zare, F., Azin, M., Nikoopour H., Mazlumi Iranian Journal of Nutrition Science and Food Technology 1 (1), 2006 | | 2006 |