| Studying microbial, physicochemical and sensory properties of directly concentrated probiotic yoghurt S Yeganehzad, M Mazaheri-Tehrani, F Shahidi Afr J Agric Res 2 (8), 366-9, 2007 | 88 | 2007 |
| Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam M Dabestani, S Yeganehzad Food Hydrocolloids 87, 550-560, 2019 | 78 | 2019 |
| Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers M Kiumarsi, M Shahbazi, S Yeganehzad, D Majchrzak, O Lieleg, ... Food chemistry 277, 664-673, 2019 | 77 | 2019 |
| Moisture dependent physical properties of canola seeds SMA Razavi, S Yeganehzad, A Sadeghi JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 11 (3), 309-322, 2009 | 58 | 2009 |
| Study on foaming, rheological and thermal properties of gelatin-free marshmallow M Mardani, S Yeganehzad, N Ptichkina, Y Kodatsky, O Kliukina, ... Food Hydrocolloids 93, 335-341, 2019 | 57 | 2019 |
| Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum SMR Mousavi, A Rafe, S Yeganehzad Carbohydrate polymers 232, 115809, 2020 | 40 | 2020 |
| Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural … M Kiumarsi, D Majchrzak, S Yeganehzad, H Jäger, M Shahbazi Food Hydrocolloids 104, 105698, 2020 | 33 | 2020 |
| A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch SM Mirzababaee, D Ozmen, MA Hesarinejad, OS Toker, S Yeganehzad International Journal of Biological Macromolecules 223, 511-523, 2022 | 26 | 2022 |
| Physicochemical and sensory properties of peanut spreads fortified with soy flour M Mazaheri-Tehrani, S Yeganehzad, S Razmkhah-sharabiani, H Amjadi World Applied Sciences Journal 7 (2), 192-196, 2009 | 26 | 2009 |
| Effect of different bulk sweeteners on the dynamic oscillatory and shear rheology of chocolate M Kiumarsi, A Rafe, S Yeganehzad Applied Rheology 27 (6), 11-19, 2017 | 25 | 2017 |
| Surface tension and dilational rheology of mixed β-casein–β-lactoglobulin aqueous solutions at the water/air interface VB Fainerman, EV Aksenenko, AV Makievski, DV Trukhin, S Yeganehzad, ... Food Hydrocolloids 106, 105883, 2020 | 22 | 2020 |
| Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels SMR Mousavi, A Rafe, S Yeganehzad Journal of texture studies 50 (2), 155-164, 2019 | 21 | 2019 |
| Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate MR Ashkezary, S Yeganehzad, H Vatankhah, A Todaro, Y Maghsoudlou Italian Journal of Food Science 30 (1), 2018 | 19 | 2018 |
| Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations M Maleki, SA Mortazavi, S Yeganehzad, A Pedram Nia Journal of food processing and preservation 44 (5), e14426, 2020 | 18 | 2020 |
| Optimization of pulsed electric field conditions for sugar extraction from carrots S Dastangoo, MT Hamed Mosavian, S Yeganehzad Food Science & Nutrition 8 (4), 2025-2034, 2020 | 18 | 2020 |
| Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation ZB Ghorghi, S Yeganehzad, MA Hesarinejad, A Faezian, V Kutsenkova, ... Food Hydrocolloids 140, 108599, 2023 | 16 | 2023 |
| Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate. S Yeganehzad, MM Tehrani, M Mohebbi, MBH Najafi, Z Baratian | 16 | 2013 |
| Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate S Yeganehzad, M Kiumarsi, N Nadali, MR Ashkezary Heliyon 6 (7), 2020 | 15 | 2020 |
| A simplified model to describe drainage of egg white powder foam containing additives A Faezian, S Yeganehzad, HA Tighchi Chemical Engineering Science 195, 631-641, 2019 | 15 | 2019 |
| Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry S Vatankhah Lotfabadi, SA Mortazavi, S Yeganehzad Food Science & Nutrition 8 (2), 933-941, 2020 | 13 | 2020 |
Reinhard MillerTU Darmstadt, Institute for Condensed Matter PhysicsEmail verificata su fkp.tu-darmstadt.de
