| Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization H Alighourchi, M Barzegar, S Abbasi European Food Research and Technology 227 (3), 881-887, 2008 | 236 | 2008 |
| Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage H Alighourchi, M Barzegar Journal of Food Engineering 90 (2), 179-185, 2009 | 217 | 2009 |
| Effect of Gelatin‐Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh‐Cut Oranges M Radi, E Firouzi, H Akhavan, S Amiri Journal of Food Quality 2017 (1), 9764650, 2017 | 164 | 2017 |
| Tomato slices drying in a liquid desiccant-assisted solar dryer coupled with a photovoltaic-thermal regeneration system M Dorouzi, H Mortezapour, HR Akhavan, AG Moghaddam Solar Energy 162, 364-371, 2018 | 137 | 2018 |
| Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices H Alighourchi, M Barzegar, S Abbasi Food chemistry 110 (4), 1036-1040, 2008 | 135 | 2008 |
| The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange M Radi, S Akhavan‐Darabi, HR Akhavan, S Amiri Journal of Food Processing and Preservation 42 (2), e13441, 2018 | 134 | 2018 |
| Bio-active compounds and functional properties of pistachio hull: A review E Arjeh, HR Akhavan, M Barzegar, ÁA Carbonell-Barrachina Trends in Food Science & Technology 97, 55-64, 2020 | 119 | 2020 |
| Phenolic compounds and antioxidant activity of juices from ten Iranian pomegranate cultivars depend on extraction H Akhavan, M Barzegar, H Weidlich, BF Zimmermann Journal of Chemistry 2015 (1), 907101, 2015 | 101 | 2015 |
| Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices. HR Alighourchi, M Barzegar, MA Sahari, S Abbasi International Food Research Journal 20 (4), 1703-1709, 2013 | 96 | 2013 |
| Antimicrobial activity of thymol and thymol-nanoemulsion against three food-borne pathogens inoculated in a sausage model S Sepahvand, S Amiri, M Radi, HR Akhavan Food and Bioprocess Technology 14 (10), 1936-1945, 2021 | 91 | 2021 |
| Effect of salicylic acid incorporated chitosan coating on shelf life extension of fresh in-hull pistachio fruit H Molamohammadi, Z Pakkish, HR Akhavan, VR Saffari Food and Bioprocess Technology 13 (1), 121–131, 2020 | 90 | 2020 |
| Cinnamaldehyde-loaded nanostructured lipid carriers extend the shelf life of date palm fruit HR Akhavan, FS Hosseini, S Amiri, M Radi Food and Bioprocess Technology 14 (8), 1478-1489, 2021 | 45 | 2021 |
| Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio FS Hosseini, HR Akhavan, H Maghsoudi, R Hajimohammadi‐Farimani, ... Journal of the Science of Food and Agriculture 99 (11), 5229-5238, 2019 | 44 | 2019 |
| Effect of gelatin-based edible coatings incorporated with Aloe vera and green tea extracts on the shelf-life of fresh-cut apple S Amiri, HR Akhavan, N Zare, M Radi Italian Journal of Food Science 30 (1), 61-74, 2018 | 43 | 2018 |
| The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice H Alighourchi, M Barzegar, MA Sahari, S Abbasi Iranian Journal of Microbiology 6 (1), 51, 2014 | 43 | 2014 |
| Relationship between Performance of Carob Moth, Ectomyelois ceratoniae Zeller (Lepidoptera: Pyralidae) and Phytochemical Metabolites in Various Pomegranate Cultivars Z Abedi, A Golizadeh, M Soufbaf, M Hassanpour, A Jafari-Nodoushan, ... Frontiers in Physiology 10, 1-15, 2019 | 36 | 2019 |
| Fortified cake with pomegranate seed powder as a functional product A Ayoubi, M Balvardi, HR Akhavan, R Hajimohammadi-Farimani Journal of Food Science and Technology 59 (1), 308-316, 2022 | 32 | 2022 |
| Experimental analysis of a solar dryer equipped with a novel heat recovery system for onion drying H Mortezapour, SJ Rashedi, HR Akhavan, H Maghsoudi JKUAT, 2018 | 25 | 2018 |
| Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup A Komeilyfard, M Fazel, H Akhavan, A Mousakhani Ganjeh Journal of texture studies 48 (2), 114-123, 2017 | 25 | 2017 |
| Structure-based modifications of nano lipid carriers: Comparative review on release properties and anti-microbial activities of bioactive compounds E Abedi, HR Akhavan, H Mohammadi, S Banasaz Food Control 159, 110237, 2024 | 24 | 2024 |
Mohsen BarzegarProfessor of Food Science and TechnologyVerified email at modares.ac.ir
