Shahin Roohinejad
机构: Principal Scientist at Zoom Essence Inc.
每年引用次数
引用次数
引用: 6,263
H-指数: 47
I10-指数 : 71
出版物: 132
Hyperbaric Storage of Fruit Juice and Impact on Composition
Mauro D. Santos , Liliana G. Fidalgo , Rita S. Inácio , Ricardo V. Duarte
Academic Press 607 -619
2
2018
Effect of Commercial Emerging Nonthermal Technologies on Food Products: Microbiological Aspects
Elisabete M. C. Alexandre , Rita S. Iná cio , Ana C. Ribeiro , Á lvaro Lemos
CRC Press 396 -427
2017
Effect of pulsed electric field processing on carotenoid extractability of carrot purée
Shahin Roohinejad , David W. Everett , Indrawati Oey
International Journal of Food Science and Technology 49 ( 9) 2120 -2127
60
2014
Health promoting benefits of PEF: bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility
Zhenzhou Zhu , Fang Wang , Qiang Xia , Yunfei Li
Academic Press 51 -64
2020
The effects of food essential oils on cardiovascular diseases: A review.
Sania Saljoughian , Shahin Roohinejad , Alaa El-Din A. Bekhit , Ralf Greiner
Critical Reviews in Food Science and Nutrition 58 ( 10) 1688 -1705
19
2018
Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes.
Qiang Xia , Brian D. Green , Zhenzhou Zhu , Yunfei Li
Critical Reviews in Food Science and Nutrition 59 ( 20) 3349 -3370
40
2019
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
Seyed Mohammad Bagher Hashemi , Nooshin Nikmaram , Sara Esteghlal , Amin Mousavi Khaneghah
Innovative Food Science and Emerging Technologies 41 172 -178
53
2017
Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
Francisco J. Barba , Predrag Putnik , Danijela Bursać Kovačević , Mahesha M. Poojary
Trends in Food Science and Technology 67 260 -270
58
2017
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
Seyed Mohammad Taghi Gharibzahedi , Shahin Roohinejad , Saji George , Francisco J. Barba
Trends in Food Science and Technology 75 194 -205
58
2018
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
Radhakrishnan Mahendran , K Ratish Ramanan , Francisco J Barba , Jose M Lorenzo
Trends in Food Science and Technology 88 67 -79
86
2019
Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
Francisco J. Barba , Shahin Roohinejad , Kenji Ishikawa , Sze Ying Leong
Trends in Food Science and Technology 100 77 -87
24
2020
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
Nooshin Nikmaram , Sravanthi Budaraju , Francisco J. Barba , Jose M. Lorenzo
Meat Science 145 245 -255
154
2018
Anti-diabetic activity of red pitaya (Hylocereus polyrhizus) fruit
Alireza Omidizadeh , Rokiah Mohd Yusof , Shahin Roohinejad , Amin Ismail
RSC Advances 4 ( 108) 62978 -62986
11
2014
Potential application of pectin for the stabilization of nanoemulsions
Tanyaradzwa E .Mungure , Shahin Roohinejad , Alaa El-Din Bekhit , Ralf Greiner
Current Opinion in Food Science 19 72 -76
15
2018
Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf
Selin Şahin , Elaf Elhussein , Mehmet Bilgin , Jose M. Lorenzo
Journal of Food Processing and Preservation 42 ( 5)
71
2018
Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties
Francisco J. Marti‐Quijal , Sol Zamuz , Fernando Galvez , Shahin Roohinejad
Journal of Food Processing and Preservation 42 ( 12) e13845
8
2018
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
Seyed Mohammad Taghi Gharibzahedi , Mohamed Koubaa , Francisco J. Barba , Ralf Greiner
International Journal of Biological Macromolecules 107 2364 -2374
67
2018
Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies
Maria J. Mota , Rita P. Lopes , Mohamed Koubaa , Shahin Roohinejad
Critical Reviews in Biotechnology 38 ( 1) 122 -140
50
2018
Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances
Zhenzhou Zhu , Qian Wu , Xiaohui Di , Shuyi Li
Food and Bioproducts Processing 104 40 -47
50
2017
Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats
Shahin Roohinejad , Alireza Omidizadeh , Hamed Mirhosseini , Nazamid Saari
Journal of the Science of Food and Agriculture 90 ( 2) 245 -251
94
2010
Francisco J. Barba (ORCID: 0000-0002-5630-3989) Mohamed Koubaa Ralf Greiner Kumar Mallikarjunan Jose Manuel Lorenzo Rodriguez Nooshin Nikmaram Danijela Bursać Kovačević Indrawati Oey Daniel Granato Alaa Bekhit Zhenzhou ZHU jorge saraiva Seyed Mohammad Taghi Gharibzahedi Sze Ying Leong Anet Režek Jambrak David W. Everett Khelfa Anissa Paulo Eduardo Sichetti Munekata Mahesha M. Poojary MEHRDAD NIAKOUSARI