| The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems M Nooshkam, M Varidi, M Bashash Food chemistry 275, 644-660, 2019 | 489 | 2019 |
| Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review M Nooshkam, M Varidi, DK Verma Food Research International 131, 109003, 2020 | 291 | 2020 |
| Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review M Nooshkam, M Varidi Food hydrocolloids 100, 105389, 2020 | 234 | 2020 |
| Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property R Mozafarpour, A Koocheki, E Milani, M Varidi Food Hydrocolloids 93, 361-373, 2019 | 170 | 2019 |
| 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 | 153 | 2015 |
| Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction F Nasrollahzadeh, M Varidi, A Koocheki, F Hadizadeh Food Research International 100, 289-297, 2017 | 146 | 2017 |
| Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage Z Ahmadian-Kouchaksaraei, M Varidi, MJ Varidi, H Pourazarang LWT-Food science and Technology 57 (1), 299-305, 2014 | 112 | 2014 |
| Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies Z Allahdad, M Varidi, R Zadmard, AA Saboury, T Haertlé Food Chemistry 277, 96-106, 2019 | 111 | 2019 |
| Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions M Nooshkam, M Varidi, Z Zareie, F Alkobeisi Food Chemistry: X 18, 100725, 2023 | 95 | 2023 |
| Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus) M Azizpour, M Mohebbi, M Hossein Haddad Khodaparast, M Varidi Drying Technology 32 (4), 374-384, 2014 | 93 | 2014 |
| Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity M Nooshkam, M Varidi International Dairy Journal 109, 104783, 2020 | 89 | 2020 |
| Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates M Nooshkam, M Varidi Food Chemistry 347, 129079, 2021 | 87 | 2021 |
| Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment Z Kazemi-Taskooh, M Varidi Food Hydrocolloids 111, 106205, 2021 | 87 | 2021 |
| Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils Z Allahdad, M Nasiri, M Varidi, MJ Varidi Journal of Food Engineering 244, 202-211, 2019 | 87 | 2019 |
| Spectroscopic and docking studies on the interaction between caseins and β-carotene Z Allahdad, M Varidi, R Zadmard, AA Saboury Food chemistry 255, 187-196, 2018 | 75 | 2018 |
| Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes M Nooshkam, M Varidi, F Alkobeisi Food Hydrocolloids 126, 107488, 2022 | 70 | 2022 |
| Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate Z Ahmadi, SMA Razavi, M Varidi Innovative Food Science & Emerging Technologies 43, 207-215, 2017 | 70 | 2017 |
| Cheese powder production and characterization: A foam-mat drying approach Z Izadi, M Mohebbi, F Shahidi, M Varidi, MR Salahi Food and Bioproducts Processing 123, 225-237, 2020 | 69 | 2020 |
| Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles M Ghobadi, A Koocheki, MJ Varidi, M Varidi Innovative Food Science & Emerging Technologies 72, 102728, 2021 | 64 | 2021 |
| Using electronic nose to recognize fish spoilage with an optimum classifier M Vajdi, MJ Varidi, M Varidi, M Mohebbi Journal of Food Measurement and Characterization 13 (2), 1205-1217, 2019 | 63 | 2019 |
