| Chemical changes of food constituents during cold plasma processing: A review S Saremnezhad, M Soltani, A Faraji, AA Hayaloglu Food Research International 147, 110552, 2021 | 89 | 2021 |
| Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese M Soltani, OS Boran, AA Hayaloglu LWT-Food Science and Technology 68, 724-728, 2016 | 54 | 2016 |
| The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk M Soltani, N Guzeler, AA Hayaloglu Journal of Dairy Research 82 (3), 365-374, 2015 | 33 | 2015 |
| Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique M Soltani, S Saremnezhad, AR Faraji, AA Hayaloglu International Dairy Journal 125, 105232, 2022 | 31 | 2022 |
| Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian … M Soltani, D Sahingil, Y Gokce, AA Hayaloglu Journal of food science and technology 56, 589-598, 2019 | 31 | 2019 |
| The production and quality properties of liquid kashks. M Soltani, N Güzeler | 28 | 2013 |
| Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose S Jafari, M Jouki, M Soltani Journal of Food Measurement and Characterization 15 (4), 3800-3810, 2021 | 24 | 2021 |
| Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin M Soltani, D Sahingil, Y Gokce, AA Hayaloglu Journal of Dairy Science 99 (10), 7744-7754, 2016 | 22 | 2016 |
| Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant … M Saberi, S Saremnezhad, M Soltani, A Faraji Food Science & Nutrition 11 (7), 3989-4001, 2023 | 19 | 2023 |
| Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage S Kokabi, M Soltani, S Dabirian, A Kokabian, A Daraei Garmakhany, ... Food science & nutrition 9 (1), 331-344, 2021 | 17 | 2021 |
| Functional properties and nutritional quality of whey proteins M Soltani, D Say, N Guzeler Journal of International Environmental Application and Science 12 (4), 334-338, 2017 | 17 | 2017 |
| Production and quality characteristics of “Doogh” M Soltani, D Say, N Güzeler Akademik Gıda 10 (4), 50-53, 2012 | 17 | 2012 |
| Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder D Say, M Soltani, N Guzeler Journal of Food Processing and Preservation 43 (11), e14217, 2019 | 12 | 2019 |
| Kurutulmuş yoğurtlar: kurut ve kashk SAY Dilek, M Soltani, N Güzeler Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 (9), 428-432, 2015 | 12 | 2015 |
| Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics RS Mousavi, L Nateghi, M Soltani, J Asgarpanah Journal of Food Measurement and Characterization 17 (2), 1651-1661, 2023 | 10 | 2023 |
| Activate hydrogen peroxide for facile and efficient removal of aflatoxin B1 by magnetic Pd-chitosan/rice husk-hercynite biocomposite and its impact on the quality of edible oil N Zabeti, AK Keyhanizadeh, AR Faraji, M Soltani, S Saeedi, E Tehrani, ... International Journal of Biological Macromolecules 254, 127897, 2024 | 8 | 2024 |
| Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system M Karami, AR Faraji, S Saremnezhad, M Soltani RSC advances 12 (50), 32280-32296, 2022 | 7 | 2022 |
| Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder. D Say, M Soltani, N Güzeler Dairy/Mljekarstvo 70 (4), 2020 | 7 | 2020 |
| Dried Yoghurts: Kurut and Kashk D Say, M Soltani, N Güzeler Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 (9), 428-432, 2015 | 7 | 2015 |
| İran’da üretilen kurutların bazı kalite özellikleri M Soltani, N Güzeler Çukurova Üniversitesi Fen Bilimleri Enstitüsü Dergisi 20 (1), 168-176, 2009 | 7 | 2009 |
Ali Adnan HayalogluProfessor of Food Science, Inonu University, TurkeyZweryfikowany adres z inonu.edu.tr
