| Application of spray drying for preservation of lactic acid starter cultures: a review SH Peighambardoust, AG Tafti, J Hesari Trends in Food Science & Technology 22 (5), 215-224, 2011 | 256 | 2011 |
| Microstructure formation and rheological behaviour of dough under simple shear flow SH Peighambardoust, AJ Van der Goot, T Van Vliet, RJ Hamer, RM Boom Journal of Cereal Science 43 (2), 183-197, 2006 | 98 | 2006 |
| Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese F Beigmohammadi, SH Peighambardoust, J Hesari, ... LWT-Food Science and Technology 65, 106-111, 2016 | 67 | 2016 |
| Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique SH Peighambardoust, MR Dadpour, M Dokouhaki Journal of Cereal Science 51 (1), 21-27, 2010 | 60 | 2010 |
| Aeration of bread dough influenced by different way of processing SH Peighambardoust, E Fallah, RJ Hamer, AJ Van der Goot Journal of Cereal Science 51 (1), 89-95, 2010 | 55 | 2010 |
| Effect of shear rate on microstructure and rheological properties of sheared wheat doughs D Peressini, SH Peighambardoust, RJ Hamer, A Sensidoni, ... Journal of Cereal Science 48 (2), 426-438, 2008 | 55 | 2008 |
| Effect of simple shear on the physical properties of glutenin macro polymer (GMP) SH Peighambardoust, AJ Van der Goot, RJ Hamer, RM Boom Journal of Cereal Science 42 (1), 59-68, 2005 | 47 | 2005 |
| Liposomes as carrier vehicles for functional compounds in food sector S Emami, S Azadmard-Damirchi, SH Peighambardoust, H Valizadeh, ... Journal of Experimental Nanoscience 11 (9), 737-759, 2016 | 44 | 2016 |
| A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures SH Peighambardoust, AJ Van der Goot, RJ Hamer, RM Boom Cereal chemistry 81 (6), 714-721, 2004 | 40 | 2004 |
| Effects of Grape Seed Powder as a Functional Ingred ient on Flour Physicochemical Characteristics and Dough Rheological Properties M Aghamirzaei, SH Peighambardoust, S Azadmard-Damirchi, M Majzoob JKUAT, 2018 | 36 | 2018 |
| Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch SH Peighambardoust, RJ Hamer, RM Boom, AJ Van der Goot Journal of Cereal Science 48 (2), 327-338, 2008 | 33 | 2008 |
| Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure SH Peighambardoust, S Van Brenk, AJ Van der Goot, RJ Hamer, ... Journal of cereal science 45 (1), 34-48, 2007 | 27 | 2007 |
| Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application SH Fasihnia, SH Peighambardoust, SJ Peighambardoust Journal of Food Processing and Preservation 42 (2), e13488, 2018 | 25 | 2018 |
| Application of organoclay nanoparticle in low‐density polyethylene films for packaging of UF cheese SH Peighambardoust, F Beigmohammadi, SJ Peighambardoust Packaging Technology and Science 29 (7), 355-363, 2016 | 25 | 2016 |
| Creating novel structures in food materials: The role of well-defined shear flow AJ Van der Goot, SH Peighambardoust, C Akkermans, ... Food Biophysics 3 (2), 120-125, 2008 | 24 | 2008 |
| Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake S Beikzadeh, SH Peighardoust, M Beikzadeh, MA Javar-Abadi, ... Czech Journal of Food Sciences 34 (6), 534-540, 2016 | 23 | 2016 |
| Physico-chemical and functional properties of spray-dried sourdough in breadmaking AG Tafti, SH Peighambardoust, J Hesari, A Bahrami, ES Bonab Food science and technology international 19 (3), 271-278, 2013 | 23 | 2013 |
| Properties of active starch-based films incorporating a combination of Ag, ZnO and CuO nanoparticles for potential use in food packaging applications SJ Peighambardoust, SH Peighambardoust, N Pournasir, PM Pakdel Food Packaging and Shelf Life 22, 100420, 2019 | 22 | 2019 |
| Physical properties of spray dried grape syrup as affected by drying temperature and drying aids K Sarabandi, SH Peighambardoust, M Shirmohammadi International Journal of Agriculture and Crop Sciences 7 (12), 928, 2014 | 22 | 2014 |
| Mixing behaviour of a zero-developed dough compared to a flour–water mixture SH Peighambardoust, AJ Van der Goot, RM Boom, RJ Hamer Journal of Cereal Science 44 (1), 12-20, 2006 | 22 | 2006 |
