| Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace S Savadkoohi, H Hoogenkamp, K Shamsi, A Farahnaky Meat science 97 (4), 410-418, 2014 | 227 | 2014 |
| Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems F Riazi, F Zeynali, E Hoseini, H Behmadi, S Savadkoohi Meat science 121, 350-358, 2016 | 94 | 2016 |
| Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins S Savadkoohi, A Farahnaky Journal of Food Engineering 113 (3), 479-485, 2012 | 61 | 2012 |
| Mechanical and gelling properties of comminuted sausages containing chicken MDM S Savadkoohi, K Shamsi, H Hoogenkamp, A Javadi, A Farahnaky Journal of Food Engineering 117 (3), 255-262, 2013 | 55 | 2013 |
| Structural properties of condensed ovalbumin systems following application of high pressure S Savadkoohi, A Bannikova, N Mantri, S Kasapis Food Hydrocolloids 53, 104-114, 2016 | 41 | 2016 |
| Structural modification in condensed soy glycinin systems following application of high pressure S Savadkoohi, A Bannikova, N Mantri, S Kasapis Food Hydrocolloids 53, 115-124, 2016 | 41 | 2016 |
| Structural behaviour in condensed bovine serum albumin systems following application of high pressure S Savadkoohi, A Bannikova, S Kasapis, B Adhikari Food Chemistry, 2013 | 28 | 2013 |
| High pressure effects on the structural functionality of condensed globular-protein matrices S Savadkoohi, S Kasapis International journal of biological macromolecules 88, 433-442, 2016 | 19 | 2016 |
| Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder H Ghafouri-Oskuei, A Javadi, MR Saeidi-Asl, S Azadmard-Damirchi, ... Meat Science 187, 108750, 2022 | 13 | 2022 |
| Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and … F Riazi, MM Tehrani, V Lammers, V Heinz, S Savadkoohi Food Hydrocolloids 136, 108304, 2023 | 8 | 2023 |
| A new study on the steady shear flow, thermal and functional properties of beet pulp Carboxymethyl Cellulose S Savadkoohi, G Mesbahi, M Niakousari, A Farahnaky Journal of Food Processing and Preservation, 2013 | 8 | 2013 |
| The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase E Abedi, S Savadkoohi, S Banasaz Food Chemistry 410, 135261, 2023 | 7 | 2023 |
| Inactivation of bacterial proteases and foodborne pathogens in condensed globular proteins following application of high pressure S Savadkoohi, A Bannikova, TT Hao Van, S Kasapis Food Hydrocolloids, 2013 | 7 | 2013 |
| Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels S Savadkoohi, A Farahnaky Journal of food Science and technology 52, 4186-4195, 2015 | 6 | 2015 |
| Glass transition of globular proteins from thermal and high pressure perspectives S Savadkoohi, A Bannikova, S Kasapis Glass Transition and Phase Transitions in Food and Biological Materials, 49-117, 2017 | 5 | 2017 |
| A comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup G Mesbahi, M Niakousari, S Savadkoohi, A Farahnaky Iranian Journal of Food Science and Technology, 2010 | 5 | 2010 |
| Corrigendum to" Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems"[Meat Sci.(121)(2016) 350-358]. F Riazi, F Zeynali, E Hoseini, H Behmadi, S Savadkoohi Meat Science 135, 189-189, 2017 | 3 | 2017 |
| An investigation on the functional properties of carboxymethyl cellulose (CMC) produced from sugar-beet pulp G Mesbahi, M Niakoosari, S Savadkoohi, A Farahnaky Gums and Stabilisers for the Food Industry 15, 323-329, 2009 | 2 | 2009 |
| Molecular understanding of high pressure effects on the structural properties and microbial/enzymatic inactivation in condensed globular proteins S Savadkoohi RMIT University, 2014 | 1 | 2014 |
| Inactivation of bacterial proteases and foodborne pathogens in condenced globular proteins folowing application of high pressure A Bannikova, S Kasapis, S Savadkoohi, VTT Hao Food Hydrocolloids 42, 244-250, 2014 | 1 | 2014 |
