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Food Chemistry|July 20, 2019
Quinoa protein: Composition, structure and functional propertiesSamira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, et al.
Food Science & Nutrition|July 17, 2023
Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospectsAmirhossein Abedini, Samira Dakhili, Sara Bazzaz, et al.
Critical Reviews in Food Science and Nutrition|February 1, 2021
Recent advances on the efficacy of essential oils on mycotoxin secretion and their mode of actionAdel Mirza Alizadeh, S Amirhossein Golzan, Aida Mahdavi, et al.
Food Chemistry|December 9, 2023
Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentrationSamira Dakhili, Reza Yekta, Somaye Vali Zade, et al.
Food Chemistry|December 13, 2025
Optimized complex coacervation and tailored cross-linking of faba protein-xanthan gum complexes for enhanced structural stability and emulsifying performanceSamira Dakhili, Reza Yekta, Maryam Bayanati, et al.
Critical Reviews in Food Science and Nutrition|September 20, 2022
New perspectives on electrospun nanofiber applications in smart and active food packaging materialsMasoud Aman Mohammadi, Samira Dakhili, Adel Mirza Alizadeh, et al.
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