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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TitleCited byYear
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
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
Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts
P Yasoubi, M Barzegar, MA Sahari, MH Azizi
J. Agric. Sci. Technol 9, 35-42, 2007
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
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
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
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
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
Chemical compositions of essential oils of Artemisia dracunculus L. and endemic Matricaria chamomilla L. and an evaluation of their antioxidative effects
F Ayoughi, M Barzegar, MA Sahari, H Naghdibadi
J. Agr. Sci. Tech 13, 79-88, 2011
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
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
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
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
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
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
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
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
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
Chemical compositions and minerals of some commercially important fish species from the South Caspian Sea
S Pirestani, MA Sahari, M Barzegar, SJ Seyfabadi
International Food Research Journal 16 (1), 39-44, 2009
Interesterification of tea seed oil and its application in margarine production
E Fattahi-far, MA Sahari, M Barzegar
Journal of the American Oil Chemists' Society 83 (10), 841-845, 2006
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