| Physical properties of watermelon seed as a function of moisture content and variety A Koocheki, SMA Razavi, E Milani, TM Moghadam, M Abedini, ... International Agrophysics 21 (4), 349-359, 2007 | 236 | 2007 |
| Moisture dependent physical properties of cucurbit seeds E Milani, M Seyed, A Razavi, A Koocheki, V Nikzadeh, N Vahedi, ... International agrophysics 21 (2), 2007 | 160 | 2007 |
| Some physical properties of the watermelon seeds S Razavi, E Milani African Journal of Agricultural Research 1 (3), 65-69, 2006 | 151 | 2006 |
| Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property R Mozafarpour, A Koocheki, E Milani, M Varidi Food Hydrocolloids 93, 361-373, 2019 | 117 | 2019 |
| Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates M Jafari, A Koocheki, E Milani Journal of Cereal Science 75, 324-331, 2017 | 115 | 2017 |
| Grass pea (Lathyrus sativus L.) protein isolate: The effect of extraction optimization and drying methods on the structure and functional properties S Feyzi, E Milani, QA Golimovahhed Food Hydrocolloids 74, 187-196, 2018 | 104 | 2018 |
| Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound E Milani, A Koocheki, QA Golimovahhed International journal of food science & technology 46 (8), 1699-1704, 2011 | 102 | 2011 |
| Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide A Ahmadi, E Milani, A Madadlou, SA Mortazavi, RR Mokarram, ... Journal of Food Science and Technology 51, 1568-1574, 2014 | 101 | 2014 |
| The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert E Milani, A Koocheki International journal of dairy technology 64 (1), 121-129, 2011 | 89 | 2011 |
| Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions P Darjani, MH Nezhad, R Kadkhodaee, E Milani LWT 73, 162-167, 2016 | 71 | 2016 |
| Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese SMB Hashemi, F Shahidi, SA Mortazavi, E Milani, Z Eshaghi Probiotics and antimicrobial proteins 6, 22-31, 2014 | 71 | 2014 |
| Interactions between Lepidium perfoliatum seed gum–Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film SE Ebrahimi, A Koocheki, E Milani, M Mohebbi Food Hydrocolloids 54, 302-314, 2016 | 69 | 2016 |
| Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology S Lotfi Shirazi, A Koocheki, E Milani, M Mohebbi Journal of Food Science and Technology 57, 2169-2181, 2020 | 47 | 2020 |
| Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread M Jafari, A Koocheki, E Milani Lwt 89, 551-558, 2018 | 45 | 2018 |
| Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice M Farhadi Chitgar, M Aalami, Y Maghsoudlou, E Milani Journal of Food Processing and Preservation 41 (3), e12956, 2017 | 44 | 2017 |
| Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough M Jafari, A Koocheki, E Milani Journal of Cereal Science 77, 49-57, 2017 | 43 | 2017 |
| Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour N Hashemi, SA Mortazavi, E Milani, F Tabatabai Yazdi Journal of Food Processing and Preservation 41 (5), e13210, 2017 | 42 | 2017 |
| Physicochemical and sensory properties of extruded sorghum–wheat composite bread M Jafari, A Koocheki, E Milani Journal of Food Measurement and Characterization 12, 370-377, 2018 | 35 | 2018 |
| Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin SMB Hashemi, F Shahidi, SA Mortazavi, E Milani, Z Eshaghi Journal of food science and technology 52, 4579-4585, 2015 | 31 | 2015 |
| Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate M Akbarian, A Koocheki, M Mohebbi, E Milani Journal of food science and technology 53, 3761-3769, 2016 | 29 | 2016 |
