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Foods (Basel, Switzerland)|October 29, 2025
The Potential of Fermentation-Based Processing on Protein Modification: A ReviewNegin Yousefi, Behdad Shokrollahi Yancheshmeh, Krist V Gernaey
Foods (Basel, Switzerland)|June 12, 2026
Alcalase-Flavourzyme Red Seaweed Hydrolysates as Antioxidants to Enhance Oxidative Stability of DHA NanoemulsionsSakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Seyed Hossein Helalat, et al.
Food Chemistry|November 20, 2025
Fabrication and characterization of high internal phase Pickering emulsions (HIPPEs) of ω-3 algal oil stabilized with seaweed-derived particlesSakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Marie Karen Tracy Hong Lin, et al.
Food Science & Nutrition|August 12, 2022
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)-damaged wheat flourAmir Tavakoli Lahijani, Fakhri Shahidi, Mahmoud Habibian, et al.
Antioxidants (Basel, Switzerland)|January 28, 2026
Metal-Chelating Macroalgal Extract as a Marine Antioxidant for Stabilizing DHA NanoemulsionsSakhi Ghelichi, Behdad Shokrollahi Yancheshmeh, Mona Hajfathalian, et al.
Food Science & Nutrition|August 17, 2021
A systematic review and meta-analysis of the impact of cornelian cherry consumption on blood lipid profilesKeyhan Mohammadi, Mahmood Alizadeh Sani, Elyas Nattagh-Eshtivani, et al.
Foods (Basel, Switzerland)|June 26, 2026
Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein MicellesMufida Khalifa Eljabali, Naaman Francisco Nogueira Silva, Behdad Shokrollahi Yancheshmeh, et al.
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