Functional properties and applications of basil seed gum: An overview S Naji-Tabasi, SMA Razavi Food Hydrocolloids 73, 313-325, 2017 | 167 | 2017 |
Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study S Naji, SMA Razavi, H Karazhiyan Food hydrocolloids 28 (1), 75-81, 2012 | 155 | 2012 |
New studies on basil (Ocimum bacilicum L.) seed gum: Part I–Fractionation, physicochemical and surface activity characterization S Naji-Tabasi, SMA Razavi, M Mohebbi, B Malaekeh-Nikouei Food Hydrocolloids 52, 350-358, 2016 | 148 | 2016 |
New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology S Naji-Tabasi, SMA Razavi Food hydrocolloids 67, 243-250, 2017 | 135 | 2017 |
New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization S Naji-Tabasi, SMA Razavi Carbohydrate polymers 149, 140-150, 2016 | 103 | 2016 |
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing S Naji-Tabasi, M Mohebbi Journal of Food Measurement and characterization 9, 110-119, 2015 | 81 | 2015 |
Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione S Naji-Tabasi, SMA Razavi, H Mehditabar Carbohydrate polymers 157, 1703-1713, 2017 | 64 | 2017 |
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 | 58 | 2019 |
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition S Naji, SMA Razavi Food Bioscience 5, 1-8, 2014 | 51 | 2014 |
Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum S Naji, SMA Razavi, H Karazhiyan Food and Bioprocess Technology 6, 1302-1311, 2013 | 51 | 2013 |
Investigating functional properties of barberry species: an overview M Sarraf, A Beig Babaei, S Naji‐Tabasi Journal of the Science of Food and Agriculture 99 (12), 5255-5269, 2019 | 45 | 2019 |
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum R Jaberi, A Pedram Nia, S Naji‐Tabasi, AH Elhamirad, ... Journal of Texture Studies 51 (6), 925-936, 2020 | 38 | 2020 |
Rheology and texture of basil seed gum: A new hydrocolloid source SMA Razavi, S Naji-Tabasi Advances in food rheology and its applications, 413-458, 2023 | 31 | 2023 |
Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin S Shahbazizadeh, S Naji-Tabasi, M Shahidi-Noghabi Chemical and Biological Technologies in Agriculture 9 (1), 41, 2022 | 30 | 2022 |
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin S Shahbazizadeh, S Naji‐Tabasi, M Shahidi‐Noghabi, A Pourfarzad Journal of the Science of Food and Agriculture 101 (15), 6505-6513, 2021 | 29 | 2021 |
Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods M Zeynali, S Naji-Tabasi, R Farahmandfar Food Hydrocolloids 90, 305-312, 2019 | 29 | 2019 |
Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets S Naji-Tabasi, B Emadzadeh, M Shahidi-Noghabi, M Abbaspour, E Akbari Chemical and Biological Technologies in Agriculture 8, 1-11, 2021 | 28 | 2021 |
Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods M Sarraf, A Beig-Babaei, S Naji-Tabasi Journal of Berry Research 11 (1), 133-149, 2021 | 24 | 2021 |
Influence of thermal treatments on textural characteristics of cress seed (Lepidium sativum) gum gel S Razavi, S Naji, H Karazhiyan, A Koocheki Electronic Journal of Environmental, Agricultural and Food Chemistry …, 2011 | 24 | 2011 |
Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage B Emadzadeh, B Ghorani, S Naji-Tabasi, E Charpashlo, M Molaveisi Food Bioscience 42, 101029, 2021 | 22 | 2021 |