Mohammad Ali Sahari
Mohammad Ali Sahari
Professor of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran
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Title
Cited by
Cited by
Year
Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts
AH Goli, M Barzegar, MA Sahari
Food chemistry 92 (3), 521-525, 2005
4992005
Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties
E Abedi, MA Sahari
Food science & nutrition 2 (5), 443-463, 2014
3052014
Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts
P Yasoubi, M Barzegar, MALI SAHARI, MH Azizi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 9 (1), 34-42, 2007
1622007
Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry
MA Sahari, FM Boostani, EZ Hamidi
Food chemistry 86 (3), 357-363, 2004
1402004
Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract
A Rajaei, M Barzegar, AM Mobarez, MA Sahari, ZH Esfahani
Food and chemical toxicology 48 (1), 107-112, 2010
1262010
Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant
MA Sahari, D Ataii, M Hamedi
Journal of the American Oil Chemists' Society 81 (6), 585-588, 2004
1242004
Antioxidant activity and chemical characterization of essential oil of Bunium persicum
N Shahsavari, M Barzegar, MA Sahari, H Naghdibadi
Plant foods for human nutrition 63 (4), 183-188, 2008
1082008
Chemical compositions of essential oils of Artemisia dracunculus L. and endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects
F Ayoughi, M Marzegar, MA Sahari, H Naghdibadi
Journal of Agricultural Science and Technology 13 (1), 79-88, 2011
922011
Partial replacement of nitrite by annatto as a colour additive in sausage
S Zarringhalami, MA Sahari, Z Hamidi-Esfehani
Meat Science 81 (1), 281-284, 2009
912009
Antioxidant and antifungal activity of Coriander (Coriandrum sativum L.) essential oil in cake
F Darughe, M Barzegar, MA Sahari
International Food Research Journal 19 (3), 1253-1260, 2012
882012
Effect of Varieties on the Composition of Dates (Phoenix dactylifera L.) — Note
MA Sahari, M Barzegar, R Radfar
Food science and technology international 13 (4), 269-275, 2007
562007
Determination of main tea seed oil antioxidants and their effects on common kilka oil
M Fazel, MA Sahari, M Barzegar
International Food Research Journal 15 (1), 209-217, 2008
522008
Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage
M Zolfaghari, MA Sahari, M Barzegar, H Samadloiy
Food and bioprocess technology 3 (2), 239-246, 2010
472010
Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri
S Nazemroaya, MA Sahari, M Rezaei
Journal of Applied Ichthyology 25 (1), 91-95, 2009
472009
Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract
Z Rafiee, M Barzegar, MA Sahari, B Maherani
Food chemistry 220, 115-122, 2017
462017
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), 2013
462013
Effect of variety and acid washing method on extraction yield and quality of sunflower head pectin
MA Sahari, A Akbarian, M Hamedi
Food chemistry 83 (1), 43-47, 2003
432003
Formulation, characterization and optimization of liposomes containing eicosapentaenoic and docosahexaenoic acids; a methodology approach
Z Hadian, MA Sahari, HR Moghimi, M Barzegar
Iranian journal of pharmaceutical research: IJPR 13 (2), 393, 2014
39*2014
Some physicochemical properties of Iranian native barberry fruits (abi and poloei): Berberis integerrima and Berberis vulgaris
SB Ardestani, MA Sahari, M Barzegar, S Abbasi
Journal of Food and Pharmaceutical Sciences 1 (3), 2013
372013
Nanoencapsulation approach to improve antimicrobial and antioxidant activity of thyme essential oil in beef burgers during refrigerated storage
M Ghaderi-Ghahfarokhi, M Barzegar, MA Sahari, MH Azizi
Food and Bioprocess Technology 9 (7), 1187-1201, 2016
362016
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Articles 1–20