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Comprehensive Reviews in Food Science and Food Safety|March 20, 2025
Anti-obesity peptides from food: Production, evaluation, sources, and commercializationMona Hajfathalian, Sakhi Ghelichi, Charlotte JacobsenJournal of Food Science and Technology|March 18, 2020
Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysatesMona Hajfathalian, Sarah Jorjani, Sakhi GhelichiMarine Drugs|January 24, 2025
Antioxidant and Anti-Obesity Properties of Acidic and Alkaline Seaweed Extracts Adjusted to Different pH LevelsSakhi Ghelichi, Mona Hajfathalian, Sara Falcione, et al.Journal of the Science of Food and Agriculture|August 4, 2017
Extraction of unsaturated fatty acid-rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial propertiesSakhi Ghelichi, Bahareh Shabanpour, Parastoo Pourashouri, et al.Marine Drugs|April 26, 2024
Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmataSakhi Ghelichi, Ann-Dorit Moltke Sørensen, Mona Hajfathalian, et al.Marine Drugs|October 28, 2025
Purification, Identification, and In Silico Analysis of Anti-Obesity and Antidiabetic Peptides from the Red Seaweed Palmaria palmataSakhi Ghelichi, Mona Hajfathalian, Seyed Hossein Helalat, et al.Marine Drugs|March 27, 2026
Macroalgal Peptides with Predicted α-Glucosidase Inhibitory Activity: Preparation and Molecular DockingSakhi Ghelichi, Seyed Hossein Helalat, Mona Hajfathalian, et al.Critical Reviews in Food Science and Nutrition|October 12, 2017
Peptides: Production, bioactivity, functionality, and applicationsMona Hajfathalian, Sakhi Ghelichi, Pedro J García-Moreno, et al.Food Chemistry|August 3, 2017
Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp (Cyprinus carpio) roeSakhi Ghelichi, Ann-Dorit Moltke Sørensen, Pedro J García-Moreno, et al.Comprehensive Reviews in Food Science and Food Safety|March 7, 2023
Oxidation and oxidative stability in emulsionsSakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, et al.Pageof 2