| Encapsulation efficiency of food flavours and oils during spray drying BB Seid Mahdi Jafari, Elham Assadpoor, Yinghe He Drying Technology 26 (7), 816-835, 2008 | 784 | 2008 |
| Re-coalescence of emulsion droplets during high-energy emulsification BB Seid Mahdi Jafari, Elham Assadpoor, Yinghe He Food Hydrocolloids 22 (7), 1191-1202, 2008 | 642 | 2008 |
| Nano-particle encapsulation of fish oil by spray drying YH Seid Mahdi Jafari, Elham Assadpoor, Bhesh Bhandari Food Research International 41 (2), 172-183, 2008 | 418* | 2008 |
| Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin DD Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Elham Assadpoor International journal of biological macromolecules 85, 379-385, 2016 | 247 | 2016 |
| Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review EA Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Mohammad Ghorbani Drying technology 32 (5), 509-518, 2014 | 219 | 2014 |
| A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers E Assadpour, S Mahdi Jafari Critical reviews in food science and nutrition 59 (19), 3129-3151, 2019 | 155 | 2019 |
| Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate AM Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpoor Journal of Food Engineering 165, 149-155, 2015 | 138 | 2015 |
| Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals S Akhavan, E Assadpour, I Katouzian, SM Jafari Trends in Food Science & Technology 74, 132-146, 2018 | 136 | 2018 |
| Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers AF Esfanjani, E Assadpour, SM Jafari Trends in Food Science & Technology 76, 56-66, 2018 | 132 | 2018 |
| Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum EA Seid Mahdi Jafari, Peyman Beheshti Journal of Food Engineering 109 (1), 1-8, 2012 | 131 | 2012 |
| Nano spray drying for encapsulation of pharmaceuticals C Arpagaus, A Collenberg, D Rütti, E Assadpour, SM Jafari International journal of pharmaceutics 546 (1-2), 194-214, 2018 | 127 | 2018 |
| Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate A Mohammadi, SM Jafari, E Assadpour, AF Esfanjani International journal of biological macromolecules 82, 816-822, 2016 | 115 | 2016 |
| Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules E Assadpour, SM Jafari, Y Maghsoudlou International journal of biological macromolecules 95, 238-247, 2017 | 95 | 2017 |
| Production of pectin-whey protein nano-complexes as carriers of orange peel oil S Ghasemi, SM Jafari, E Assadpour, M Khomeiri Carbohydrate polymers 177, 369-377, 2017 | 92 | 2017 |
| Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets AF Esfanjani, SM Jafari, E Assadpour Food chemistry 221, 1962-1969, 2017 | 89 | 2017 |
| Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation SA Mahdavi, SM Jafari, E Assadpour, M Ghorbani Journal of food engineering 181, 59-66, 2016 | 83 | 2016 |
| Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes S Ghasemi, SM Jafari, E Assadpour, M Khomeiri Food Hydrocolloids 77, 152-162, 2018 | 80 | 2018 |
| Advances in spray-drying encapsulation of food bioactive ingredients: From microcapsules to nanocapsules E Assadpour, SM Jafari Annual review of food science and technology 10, 103-131, 2019 | 79 | 2019 |
| Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami International journal of biological macromolecules 86, 197-207, 2016 | 75 | 2016 |
| Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties OA Mostafa Taghvaei, Seid Mahdi Jafari, Elham Assadpoor, Shahram Nowrouzieh Food chemistry 160, 90-97, 2014 | 68 | 2014 |
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
