| Formulation of garlic oil‐in‐water nanoemulsion: antimicrobial and physicochemical aspects H Hasssanzadeh, M Alizadeh, M Rezazad Bari IET nanobiotechnology 12 (5), 647-652, 2018 | 55 | 2018 |
| Garlic essential oil‐based nanoemulsion carrier: release and stability kinetics of volatile components H Hassanzadeh, M Alizadeh, R Hassanzadeh, B Ghanbarzadeh Food Science & Nutrition 10 (5), 1613-1625, 2022 | 42 | 2022 |
| Nano‐encapsulation of garlic extract by water‐in‐oil emulsion: physicochemical and antimicrobial characteristics H Hassanzadeh, M Alizadeh, BM Rezazad Iranian Food Science & Technology 15 (84), 337-347, 2019 | 24 | 2019 |
| Optimization of solvent evaporation method in liposomal nanocarriers loaded‐garlic essential oil (Allium sativum): Based on the encapsulation efficiency … SA Ahmed, MF Saleem, H Hassanzadeh IET nanobiotechnology 17 (5), 438-449, 2023 | 16 | 2023 |
| The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise H Hassanzadeh, M Rahbari, Y Galali, M Hosseini, B Ghanbarzadeh Food Science & Nutrition 11 (7), 3799-3810, 2023 | 12 | 2023 |
| The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice H Hassanzadeh, B Ghanbarzadeh, Y Galali, H Bagheri Food Science & Nutrition 10 (11), 3651-3661, 2022 | 12 | 2022 |
| Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions H Hasanzadeh, M Alizadeh, M Rezazad Bari Food Research Journal 27 (4), 159-170, 2017 | 12 | 2017 |
| Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian … M Habibvand, M Yousefi, SA Ahmed, H Hassanzadeh IET nanobiotechnology 17 (2), 80-90, 2023 | 9 | 2023 |
| Kinetic analysis of antioxidant changes in domestic cheese with haven extract made in clay jugs during the proteolysis progress B Bahrami, M Alizadeh, H Hassanzadeh Iranian Journal of Nutrition Sciences and Food Technology 12 (2), 87-95, 2017 | 9 | 2017 |
| Kinetic modeling and optimization of milk coagulation affected by several prevalent cheesemaking factors and essence addition H Hassanzadeh, M Alizadeh, MR Bari International Journal of Food Engineering 12 (5), 421-428, 2016 | 9 | 2016 |
| Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses M Aalami, M Rahbari, SA Ahmed, AS Mahoonak, M Kashaninejad, ... Food Science and Preservation 30 (3), 405-418, 2023 | 7 | 2023 |
| The impact of ketogenic diet on some metabolic and non‐metabolic diseases: Evidence from human and animal model experiments Y Galali, SMS Zebari, A Aj. Jabbar, H Hashm Balaky, BA Sadee, ... Food Science & Nutrition 12 (3), 1444-1464, 2024 | 5 | 2024 |
| Development of Prangos ferulacea essential oil based nanoemulsions/pickering emulsion and examination of their performance in mayonnaise shelf life D Minasian, MK Pirouzifard, H Almasi, H Hassanzadeh Journal of Agriculture and Food Research 18, 101335, 2024 | 4 | 2024 |
| Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide … E Taghizadeh, M Alizadeh, H Hassanzadeh Innovative Food Technologies 10 (4), 397-410, 2023 | 3 | 2023 |
| Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics. E Taghizadeh, H Hassanzadeh Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi …, 2024 | 2 | 2024 |
| production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties R Momeni, M Hosseini, H Hassanzadeh, T Saifi Food Research Journal 33 (4), 29-43, 2024 | 2 | 2024 |
| Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils R Kalori, M Rezazadbari, M Alizadeh, H Hassanzadeh Journal of food science and technology (Iran) 20 (134), 135-147, 2023 | 2 | 2023 |
| Investigating the physicochemical and mechanical properties of edible active films based on gelatin containing essential oils of thyme, oregano and sage M Hosseini, H Hassanzadeh, P Miri Journal of Food Processing and Preservation, 2023 | 2 | 2023 |
| Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis M Mousazadeh, M Mousavi, Z Emam‐Djomeh, S Ali Ahmed, ... Food Science & Nutrition 11 (11), 7120-7129, 2023 | 1 | 2023 |
| An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy … H Hassanzadeh, P Lotfi, B Ghanbarzadeh Journal of food science and technology (Iran) 20 (141), 175-199, 2023 | 1 | 2023 |
Babak GhanbarzadehProfessor of Food Engineering, University of Tabriz and Near East Universitytabrizu.ac.ir üzerinde doğrulanmış e-posta adresine sahip
