| Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology A Marciniak, S Suwal, N Naderi, Y Pouliot, A Doyen Trends in Food Science & Technology 80, 187-198, 2018 | 138 | 2018 |
| Recent developments in folate nutrition N Naderi, JD House Advances in food and nutrition research 83, 195-213, 2018 | 113 | 2018 |
| Effects of high hydrostatic pressure processing on hen egg compounds and egg products N Naderi, JD House, Y Pouliot, A Doyen Comprehensive reviews in food science and food safety 16 (4), 707-720, 2017 | 68 | 2017 |
| High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions N Nassim, P Yves, H James D, D Alain Innovative Food Science & Emerging Technologies, 2017 | 40* | 2017 |
| Characterization and quantification of dragon fruit (Hylocereus polyrhizus) betacyanin pigments extracted by two procedures N Naderi, HM Ghazali, ASM Hussin, M Amid, MYA Manap Pertanika Journal of Tropical Agricultural Science 35 (1), 33-40, 2012 | 39 | 2012 |
| House. 2018.“ N Naderi, D James Recent Developments in Folate Nutrition.” In Advances in Food and Nutrition …, 0 | 39 | |
| Betalain extraction from Hylocereus polyrhizus for natural food coloring purposes N Naderi, FC Stintzing, HM Ghazali, Y Manap Journal of the Professional Association for Cactus Development 12, 143-154, 2010 | 35 | 2010 |
| The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen’s egg yolk N Naderi, A Doyen, JD House, Y Pouliot Food chemistry 232, 253-262, 2017 | 34 | 2017 |
| Scaling-up a process for the preparation of folate-enriched protein extracts from hen egg yolks N Naderi, JD House, Y Pouliot Journal of Food Engineering 141, 85-92, 2014 | 34 | 2014 |
| Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk N Naderi, JD House, Y Pouliot LWT-Food Science and Technology 68, 341-348, 2016 | 20 | 2016 |
| High hydrostatic pressure induced extraction and selective transfer of β-phosvitin from the egg yolk granule to plasma fractions P Duffuler, M Giarratano, N Naderi, S Suwal, A Marciniak, V Perreault, ... Food chemistry 321, 126696, 2020 | 17 | 2020 |
| Effect of freezing, thermal pasteurization, and hydrostatic pressure on fractionation and folate recovery in egg yolk N Naderi, Y Pouliot, JD House, A Doyen Journal of agricultural and food chemistry 65 (35), 7774-7780, 2017 | 14 | 2017 |
| DEVELOPMENT OF A FRACTIONATION PROCESS FOR THE PREPARATION OF A FOLATEENRICHED PROTEIN EXTRACT FROM HEN EGG YOLKS N Naderi Universite Laval, 2015 | 4 | 2015 |
| In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine N Naderi, P Savard, A Doyen, Y Pouliot, J House LWT Food Science & Technology 153 (112495), 2022 | 2 | 2022 |
| Extract having protease activity MY abdul Manap, A Sipat, YMA Idris, N Naderi US Patent US20110244551A1, 2011 | 1 | 2011 |
| Process for the production of betacyanin pigments MY abdul Manap, H Mohd Ghazali, N Naderi MY Patent MY158,087 A, 2016 | | 2016 |
| Extract having protease activity MY Abd Manap, AB Sipat, YM Ahmed Idris, N Naderi MY Patent MY149,878 A, 2013 | | 2013 |
| Process for the production of betacyanin pigments MY Bin Abd Manap, H Mohd Ghazali, N Naderi MY Patent MY148,962 A, 2013 | | 2013 |
| Stabilised colorant composition MY abdul Manap, H Mohd Ghazali, N Naderi WO Patent WO2011053106A1, 2011 | | 2011 |
| Stabilised colorant composition MY Abdul Manap, MH Ghazali, N Naderi WO Patent WO2011053106A1, 2011 | | 2011 |
James D. House, Ph.D.Food and Human Nutritional Sciences, University of ManitobaVerified email at umanitoba.ca
