| Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties S Feyzi, M Varidi, F Zare, MJ Varidi Journal of the Science of Food and Agriculture 95 (15), 3165-3176, 2015 | 110 | 2015 |
| 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 |
| Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate S Feyzi, M Varidi, F Zare, MJ Varidi Journal of the Science of Food and Agriculture 98 (5), 1880-1888, 2018 | 35 | 2018 |
| A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents S Feyzi, M Varidi, F Zare, MJ Varidi International journal of biological macromolecules 105, 27-35, 2017 | 30 | 2017 |
| Binding of safranal to whey proteins in aqueous solution: Combination of headspace solid-phase microextraction/gas chromatography with multi spectroscopic techniques and … S Feyzi, M Varidi, MR Housaindokht, Z Es' haghi Food chemistry 287, 313-323, 2019 | 18 | 2019 |
| A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches S Feyzi, M Varidi, MR Housaindokht, Z Es' haghi, R Romano, P Piombino, ... Innovative Food Science & Emerging Technologies 65, 102455, 2020 | 15 | 2020 |
| Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein F Bu, S Feyzi, G Nayak, Q Mao, VSSK Kondeti, P Bruggeman, C Chen, ... Innovative Food Science & Emerging Technologies 83, 103248, 2023 | 13 | 2023 |
| Innovative method for analysis of safranal under static and dynamic conditions through combination of HS‐SPME‐GC technique with mathematical modelling S Feyzi, M Varidi, MR Housaindokht, Z Es' haghi Phytochemical Analysis 31 (5), 564-574, 2020 | 7 | 2020 |
| pH and NaCl effects on the interactions between safranal and whey protein isolate S Feyzi, M Varidi, MR Housaindokht, Z Es' haghi Food Bioscience 44, 101197, 2021 | 6 | 2021 |
| Grass pea (Lathyrus sativus L.) protein isolate: Study of extraction optimization, protein characterizations, structure and functional properties S Feyzi, E Milani, QA Golimovahhed Food Hydrocoll 74, 187-196, 2017 | 6 | 2017 |
| Extraction optimization of fenugreek seed protein S Feyzi, M Varidi, F Zareb, MJ Varidi Science of Food and Agriculture 15, 3165-3176, 2015 | 5 | 2015 |
| Pea protein globulins: Does their relative ratio matter? H Husband, S Ferreira, F Bu, S Feyzi, BP Ismail Food Hydrocolloids 148, 109429, 2024 | 2 | 2024 |
| Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality BP Yaputri, S Feyzi, BP Ismail Gels 10 (1), 11, 2023 | 2 | 2023 |
| Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour S Feyzi, M Varidi, F Zare, M Varidi Research and Innovation in Food Science and Technology 2 (2), 121-138, 2013 | 2 | 2013 |
| Safety, standards and regulations of nanotechnology in food M Rouhi, L Nateghi, M Aghamirzaei, S Yousefi, F Garavand, S Feyzi, ... Encapsulation in Food Processing and Fermentation, 335-358, 2022 | 1 | 2022 |
| Industrial Scale Encapsulation Processes and Products SMJ Farhad Garavand, Majid Nooshkam, Mostafa Aghamirzaei, Samira Feyzi ... Encapsulation in Food Processing and Fermentation. 1, 2022 | 1* | 2022 |
| Towards the Importance of Fenugreek Proteins Structural, Nutritional, Biological, and Functional Attributes S Feyzi, M Varidi Fenugreek Traditional and Modern Medicinal Uses, 2022 | | 2022 |
| Effect of pH changes on functional properties of fenugreek protein isolate MJV S.Feyzi, M.Varidi*, F. Zare Iranian Food Science and Technology Research Journal 11 (5), 2015 | | 2015 |
| بررسی ترکیب شیمیایی، پارامترهای رنگ و خصوصیات عملکردی آرد شنبلیله و مقایسه آن با آرد سویا فیضی, وریدی, زارع, وریدی پژوهش و نوآوری در علوم و صنایع غذایی 2 (2), 121-138, 2013 | | 2013 |
| Effects of Three Different drying Methods on Protein Solubility and Color Parameters of Fenugreek Protein Isolate S Feyzi, M Varidi, F Zare 1st International e-Conference on novel Food Processing (IECFP2013, 2013 | | 2013 |
Mehdi VaridiFerdowsi University of MashhadVerified email at um.ac.ir
