| Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ... Food and Bioprocess Technology 7 (8), 2354-2365, 2014 | 120 | 2014 |
| Development of animal/plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: state of the art Y Etemadian, V Ghaemi, AR Shaviklo, P Pourashouri, ARS Mahoonak, ... Journal of Cleaner Production, 123219, 2021 | 101 | 2021 |
| Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films. BH Shabanpour, M Kazemi, SM Ojagh, Pourashouri, Parastoo International Journal of Biological Macromolecules., 2018 | 87 | 2018 |
| Oxidative stability of spray-dried microencapsulated fish oils with different wall materials P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ... Journal of aquatic food product technology 23 (6), 567-578, 2014 | 73 | 2014 |
| Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan S Raeisi, SM Ojagh, SY Quek, P Pourashouri, F Salaün LWT 116, 108494, 2019 | 68 | 2019 |
| An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment P Pourashouri, B Shabanpour, SP Aubourg, JD Rohi, A Shabani International journal of food science & technology 44 (8), 1503-1509, 2009 | 63 | 2009 |
| Study of antioxidant and antibacterial activities of depolymerized fucoidans extracted from Sargassum tenerrimum O Ashayerizadeh, B Dastar, P Pourashouri International journal of biological macromolecules 151, 1259-1266, 2020 | 53 | 2020 |
| Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and Sargassum angustifolium … M Kordjazi, Y Etemadian, B Shabanpour, P Pourashouri | 40 | 2019 |
| Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage S Raeisi, SM Ojagh, P Pourashouri, F Salaün, SY Quek Journal of Food Science and Technology, 2020 | 37 | 2020 |
| Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss) M Rajabzadeh, P Pourashouri, B Shabanpour, A Alishahi International Journal of Food Science & Technology 53 (2), 313-319, 2018 | 37 | 2018 |
| Characterization of dried fish oil from Menhaden encapsulated by spray drying B Mehrad, B Shabanpour, SM Jafari, P Pourashouri Aquaculture, Aquarium, Conservation & Legislation 8 (1), 57-69, 2015 | 37 | 2015 |
| Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets P Pourashouri, B Shabanpour, S Heydari, S Raeisi LWT 137, 110334, 2021 | 36 | 2021 |
| Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality A Jamshidi, B Shabanpour, P Pourashouri, M Raeisi Food Research International 114, 240-250, 2018 | 35 | 2018 |
| Optimization of encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 double emulsion: Evaluation of sensory quality of fortified yogurt A Jamshidi, B Shabanpour, P Pourashouri, M Raeisi Journal of Food Processing and Preservation 43 (9), e14063, 2019 | 26 | 2019 |
| Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract P Pourashouri, B Shabanpour, K Moazameh, A Jamshidi Journal of the Science of Food and Agriculture, 2020 | 23 | 2020 |
| Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 C) ready‐to‐eat squid rings M Sanjuás‐Rey, P Pourashouri, J Barros‐Velázquez, SP Aubourg International journal of food science & technology 47 (7), 1439-1447, 2012 | 23 | 2012 |
| The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet H Mirsadeghi, A Alishahi, SM Ojagh, P Pourashouri Journal of Food Processing and Preservation, 2019 | 19 | 2019 |
| Properties of Fish Sausages Containing Common Carp ( Cyprinus carpio ) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage S Ghelichi, B Shabanpour, P Pourashouri Journal of Aquatic Food Product Technology, 2018 | 16 | 2018 |
| The effect of astaxanthin on resistance of juvenile prawns Macrobrachium nipponense (Decapoda: Palaemonidae) to physical and chemical stress B Tizkar, A Seidavi, JT Ponce-Palafox, P Pourashoori Revista de biologia tropical 62 (4), 1331-1341, 2014 | 15 | 2014 |
| Extraction of unsaturated fatty acid‐rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and … S Ghelichi, B Shabanpour, P Pourashouri, M Hajfathalian, C Jacobsen Journal of the Science of Food and Agriculture 98 (4), 1407-1415, 2018 | 14 | 2018 |
Bahareh ShabanpourProfessor of Seafood Processing, Gorgan University of Agricultural Sciences and Natural Resources確認したメール アドレス: gau.ac.ir
