| Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein Z Zareie, FT Yazdi, SA Mortazavi Carbohydrate Polymers 244, 116491, 2020 | 108 | 2020 |
| 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 |
| Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties F Falah, Z Zareie, A Vasiee, F Tabatabaee Yazdi, SA Mortazavi, ... Journal of Food Measurement and Characterization 15 (6), 5537-5546, 2021 | 70 | 2021 |
| Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction M Nooshkam, F Falah, Z Zareie, F Tabatabaei Yazdi, F Shahidi, ... Food Science and Biotechnology 28, 1861-1869, 2019 | 63 | 2019 |
| Probiotic properties, safety assessment, and aroma-generating attributes of some lactic acid bacteria isolated from Iranian traditional cheese Z Zareie, A Moayedi, F Garavand, K Tabar-Heydar, M Khomeiri, ... Fermentation 9 (4), 338, 2023 | 45 | 2023 |
| Optimization of gamma-aminobutyric acid production in a model system containing soy protein and inulin by Lactobacillus brevis fermentation Z Zareie, F Tabatabaei Yazdi, SA Mortazavi Journal of Food Measurement and Characterization 13 (4), 2626-2636, 2019 | 27 | 2019 |
| New technological trends in probiotics encapsulation for their stability improvement in functional foods and gastrointestinal tract M Nooshkam, Z Zareie Microbial biotechnology in food processing and health, 21-50, 2022 | 14 | 2022 |
| Effect of Amplitude of Ultrasound-Assisted Solvent Extraction and Extracti on Temperature on the Kinetics, Thermodynamics, Antioxidant and Antimicrobial Activity of Ocimum … SMB Hashemi, S Ghorashi, F Hadizadeh, Z Zareie, M Yazdani, ... Journal of Agricultural Science and Technology 19, 1517-1526, 2017 | 11 | 2017 |
| Exploring the probiotic properties of Lactiplantibacillus pentosus and gamma-aminobutyric acid production for cheese development M Mohammadzadeh, A Moayedi, M Khomeiri, Z Zareie Applied Food Research 5 (1), 100817, 2025 | 6 | 2025 |
| Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties. F Shahidi, FT Yazdi, M Nooshkam, Z Zareie, F Fallah Iranian Food Science & Technology Research Journal 16 (1), 117-129, 2020 | 5 | 2020 |
| Optimization of Gamma Aminobutyric Acid Production from Various Protein Hydrolysates by Lactiplantibacillus plantarum MCM4 A Moayedi, Z Zareie, F Yaghoubi, M Khomeiri Applied Food Biotechnology 9 (4), 287-296, 2022 | 4 | 2022 |
| Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture Z Zareie, A Moayedi, K Tabar-Heydar, M Khomeiri, Y Maghsoudlou, ... Food Research International 203, 115912, 2025 | 3 | 2025 |
| Tomato Agro-Industrial Wastes as a Rich Source of Bioactive Compounds Z Zareie, M Nooshkam, A Moayedi Food Byproducts Management and Their Utilization, 3-20, 2024 | 2 | 2024 |
| Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food M Nooshkam, Z Zareie Microbial Biotechnology in Food Processing and Health, 167-197, 2022 | 2 | 2022 |
| Food Waste Upcycling and Applications: Circular Economy in Modern Food Industries Z Zareie, A Moayedi, M Nooshkam Reducing Food Loss and Waste: Challenges, Trends, and Solutions, 295-320, 2025 | 1 | 2025 |
| Lactulose production from kashk whey utilizing eggshells as an eco-friendly catalyst A Moayedi, Z Zareie, F Rahmani, M Nooshkam, AM Ziaiifar, N Akbari Food Chemistry: X, 102790, 2025 | 1 | 2025 |
| Investigation of safety, probiotic properties and ability of aromatic compounds production of proteolytic lactic acid bacteria isolated from raw milk Z Zareie, A Moayedi, M Khomeiri, Y Maghsoudlou, F Garavand, ... Food Processing and Preservation Journal 15 (3), 35-54, 2023 | 1 | 2023 |
| Investigating the potential of Proteolytic Enterococcus faecium Strains to produce Probiotic Whey Beverage with improved Aromatic Attributes A Moayedi, Z Zareie, F Rahmani, M Ghorbani, K Tabar-Heydar Applied Food Research, 101472, 2025 | | 2025 |
| Assessment of Probiotic and Technological Capabilities of Bacillus coagulans and its Performance in Utilization of Various Carbon and Nitrogen Sources F Khademi, A Moayedi, Z Zareie, B Dastar Journal of Applied Microbiology in Food Industry 10 (2), 49-74, 2024 | | 2024 |
| Influence of Organic Matter, Agitation and Multiplicity of Infection on Salmonella Typhimurium Phage Infection in Process Water of Fresh-Cut Vegetables VO Alvarenga, Z Zareie, A Bolívar, J Costa, F Pérez-Rodríguez 2024 European Symposium on Food Safety, 2024 | | 2024 |
Farideh Tabatabaee YazdiFerdowsi University of MashhadVerified email at um.ac.ir
