| Evaluation of antioxidant activity, total phenolics, total flavonoids and LC–MS/MS characterisation of phenolic constituents in Stachys lavandulifolia S Rahimi Khoigani, A Rajaei, SAH Goli Natural product research 31 (3), 355-358, 2017 | 42 | 2017 |
| Use of nanotechnology for immobilization and entrapment of food applicable enzymes M Fathi, M Karim, SR Khoigani, V Mosayebi Bioactive molecules in food, 2037-2061, 2019 | 18 | 2019 |
| Application of an improved latent heat storage system in the food packaging S Rahimi-Khoigani, N Hamdami, M Dalvi-Isfahan Journal of Food Engineering 341, 111351, 2023 | 7 | 2023 |
| Optimization of ultrasound-assisted extraction for the maximum quantity and quality of phenolics from Stachys lavandulifolia SR Khoigani, A Rajaei, SAH Goli Separation Science and Technology 52 (11), 1815-1825, 2017 | 4 | 2017 |
| Effect of improved latent heat storage system on the temperature fluctuations and quality of foods S Rahimi-Khoigani, N Hamdami Food Control 146, 109542, 2023 | 1 | 2023 |
| Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network-Genetic … MH Movahednejad, A Rajaei, S Rahimi Khoigani Journal of food science and technology (Iran) 19 (122), 285-295, 2022 | | 2022 |
