| Circulating exosomes and exosomal microRNAs as biomarkers in gastrointestinal cancer R Nedaeinia, M Manian, MH Jazayeri, M Ranjbar, R Salehi, M Sharifi, ... Cancer gene therapy 24 (2), 48-56, 2017 | 210 | 2017 |
| Effects of beta-carotene fortified synbiotic food on metabolic control of patients with type 2 diabetes mellitus: A double-blind randomized cross-over controlled clinical trial Z Asemi, SA Alizadeh, K Ahmad, M Goli, A Esmaillzadeh Clinical Nutrition 35 (4), 819-825, 2016 | 102 | 2016 |
| Migration of various nanoparticles into food samples: A review S Paidari, R Tahergorabi, ES Anari, AM Nafchi, N Zamindar, M Goli Foods 10 (9), 2114, 2021 | 47 | 2021 |
| Identification of saprophytic and allergenic fungi in indoor and outdoor environments A Ziaee, M Zia, M Goli Environmental monitoring and assessment 190, 1-11, 2018 | 41 | 2018 |
| The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low‐cholesterol mayonnaise M Karshenas, M Goli, N Zamindar Food science & nutrition 6 (4), 824-833, 2018 | 40 | 2018 |
| Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms S Shahi, R Khorvash, M Goli, SM Ranjbaran, A Najarian, ... Food science & nutrition 9 (10), 5883-5896, 2021 | 39 | 2021 |
| Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity M Parsaei, M Goli, H Abbasi Food science & nutrition 6 (2), 253-258, 2018 | 35 | 2018 |
| Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin R Afkhami, M Goli, J Keramat International journal of food science & technology 53 (3), 634-643, 2018 | 33 | 2018 |
| The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period … R Zonoubi, M Goli Food Science & Nutrition 9 (2), 866-874, 2021 | 32 | 2021 |
| Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by … N Zaghian, M Goli Journal of Food Measurement and Characterization 14 (6), 3216-3226, 2020 | 32 | 2020 |
| Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit B Sazesh, M Goli Journal of Food Processing and Preservation 44 (8), e14563, 2020 | 31 | 2020 |
| Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase N Maghamian, M Goli, A Najarian LWT 141, 110850, 2021 | 29 | 2021 |
| Bacterial staphylokinase as a promising third-generation drug in the treatment for vascular occlusion R Nedaeinia, H Faraji, SH Javanmard, GA Ferns, M Ghayour-Mobarhan, ... Molecular Biology Reports 47, 819-841, 2020 | 29 | 2020 |
| Quality Preservation of Air‐Dried Sliced Button Mushroom (Agaricus bisporus) by Lavender (Lavendula angustifolia Mill.) Essential Oil F Farokhian, M Jafarpour, M Goli, O Askari‐Khorasgani Journal of Food Process Engineering 40 (3), e12432, 2017 | 27 | 2017 |
| Current status and perspectives regarding LNA‐Anti‐miR oligonucleotides and microRNA miR‐21 inhibitors as a potential therapeutic option in treatment of colorectal cancer R Nedaeinia, A Avan, M Ahmadian, SN Nia, M Ranjbar, M Sharifi, M Goli, ... Journal of cellular biochemistry 118 (12), 4129-4140, 2017 | 26 | 2017 |
| Effects of replacing inorganic with organic iron on performance, egg quality, serum and egg yolk lipids, antioxidant status, and iron accumulation in eggs of laying hens S Sarlak, SA Tabeidian, M Toghyani, ADF Shahraki, M Goli, M Habibian Biological Trace Element Research 199 (5), 1986-1999, 2021 | 25 | 2021 |
| Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time A Mirani, M Goli Journal of food processing and preservation 45 (4), e15311, 2021 | 25 | 2021 |
| The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder N Sadeghzadeh Benam, M Goli, SM Seyedain Ardebili, N Vaezshoushtari Food Science and Technology 42, e60820, 2021 | 25 | 2021 |
| Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology A Mirani, M Goli Food Science and Technology 42, e52120, 2021 | 21 | 2021 |
| Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology M Goli Food science & nutrition 8 (10), 5228-5237, 2020 | 19 | 2020 |
