| Application and functions of stabilizers in ice cream M Bahramparvar, M Mazaheri Tehrani Food reviews international 27 (4), 389-407, 2011 | 262 | 2011 |
| Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach V Nikzade, MM Tehrani, M Saadatmand-Tarzjan Food Hydrocolloids 28 (2), 344-352, 2012 | 235 | 2012 |
| Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt E Mahdian, MM Tehrani Agric. & Environ. Sci 2 (5), 587-592, 2007 | 127 | 2007 |
| Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt M Moeenfard, MM Tehrani American-Eurasian J. Agric. Environ. Sci 4 (5), 584-589, 2008 | 108 | 2008 |
| Optimizing of fruit yoghurt formulation and evaluating its quality during storage N Vahedi, MM Tehrani, F Shahidi American-Eurasian Journal of Agricultural & Environmental Science 3 (6), 922-927, 2008 | 97 | 2008 |
| Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt S Yeganehzad, M Mazaheri-Tehrani, F Shahidi African Journal of Agricultural Research 2 (8), 366-369, 2007 | 88 | 2007 |
| Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage M BahramParvar, MM Tehrani, SMA Razavi Food Bioscience 3, 10-18, 2013 | 86 | 2013 |
| Optimization of physicochemical properties of low‐fat hamburger formulation using blend of soy flour, split‐pea flour and wheat starch as part of fat replacer system H Shahiri Tabarestani, M Mazaheri Tehrani Journal of Food Processing and Preservation 38 (1), 278-288, 2014 | 78 | 2014 |
| Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation K Rahmati, M Mazaheri Tehrani, K Daneshvar Journal of food science and technology 51, 3341-3347, 2014 | 64 | 2014 |
| Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design NF Rahmati, M Mazaheri Tehrani Journal of food science and technology 51, 1697-1710, 2014 | 62 | 2014 |
| Replacement of egg in cake: Effect of soy milk on quality and sensory characteristics NF Rahmati, M Mazaheri Tehrani Journal of Food Processing and Preservation 39 (6), 574-582, 2015 | 56 | 2015 |
| Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties S Pakseresht, M Mazaheri Tehrani, SMA Razavi Journal of food science and technology 54, 2351-2360, 2017 | 52 | 2017 |
| Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake S Hedayati, M Mazaheri Tehrani Food science & nutrition 6 (4), 1154-1161, 2018 | 43 | 2018 |
| Improving Textural and Sensory Characteristics of L ow-Fat UF Feta Cheese Made with Fat Replacers H Rashidi, M Mazaheri-Tehrani, SMA Razavi, M Ghods-Rohany JKUAT, 2018 | 43 | 2018 |
| Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture M BahramParvar, MM Tehrani, SMA Razavi, A Koocheki Journal of Food science and Technology 52, 1480-1488, 2015 | 42 | 2015 |
| Modification of Bostwick method to determine tomato concentrate consistency MM Tehrani, A Ghandi Journal of food engineering 79 (4), 1483-1486, 2007 | 38 | 2007 |
| Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise. M Gavahian, SMB Hashemi, AM Khaneghah, MM Tehrani International Food Research Journal 20 (6), 2013 | 37 | 2013 |
| Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC) FS Mostafavi, MM Tehrani, M Mohebbi Journal of Food Measurement and Characterization 11, 567-575, 2017 | 36 | 2017 |
| Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization M Mazaheri Tehrani, A Ehtiati, S Sharifi Azghandi Journal of food science and technology 54, 1119-1125, 2017 | 36 | 2017 |
| Advances in multi-component supramolecular oleogels-a review S Pakseresht, M Mazaheri Tehrani Food Reviews International 38 (4), 760-782, 2022 | 32 | 2022 |
