| Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach RA Sarteshnizi, H Hosseini, D Bondarianzadeh, FJ Colmenero LWT-Food Science and Technology 62 (1), 704-710, 2015 | 106 | 2015 |
| A review on application of hydrocolloids in meat and poultry products. R Amini Sarteshnizi, H Hosseini, A Mousavi Khaneghah, N Karimi International Food Research Journal 22 (3), 2015 | 89 | 2015 |
| Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability … E Abbasi, RA Sarteshnizi, HA Gavlighi, M Nikoo, MH Azizi, ... Meat science 147, 135-143, 2019 | 71 | 2019 |
| Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index S Lalegani, HA Gavlighi, MH Azizi, RA Sarteshnizi Food Research International 105, 94-101, 2018 | 70 | 2018 |
| Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities X Sun, RA Sarteshnizi, CC Udenigwe Current Opinion in Food Science 45, 100840, 2022 | 63 | 2022 |
| Peptide–mineral complexes: Understanding their chemical interactions, bioavailability, and potential application in mitigating micronutrient deficiency X Sun, RA Sarteshnizi, RT Boachie, OD Okagu, RO Abioye, ... Foods 9 (10), 1402, 2020 | 54 | 2020 |
| Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage N Sadeghinejad, RA Sarteshnizi, HA Gavlighi, M Barzegar LWT 102, 393-402, 2019 | 52 | 2019 |
| Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes RA Sarteshnizi, MA Sahari, HA Gavlighi, JM Regenstein, M Nikoo, ... LWT 142, 111019, 2021 | 49 | 2021 |
| Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread A Karimi, HA Gavlighi, RA Sarteshnizi, CC Udenigwe Journal of Cereal Science 97 (103148), 2021 | 41 | 2021 |
| Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach R Amini Sarteshnizi, H Hosseini, D Bondarianzadeh, ... Elsevier, 2015 | 41 | 2015 |
| A concise review of current in vitro chemical and cell-based antioxidant assay methods ID Nwachukwu, RA Sarteshnizi, CC Udenigwe, RE Aluko Molecules 26 (16), 4865, 2021 | 34 | 2021 |
| Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts RA Sarteshnizi, MA Sahari, HA Gavlighi, JM Regenstein, M Nikoo Food bioscience 27, 37-45, 2019 | 28 | 2019 |
| Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability B Mirab, HA Gavlighi, RA Sarteshnizi, MH Azizi, CC Udenigwe Lwt 134, 109973, 2020 | 26 | 2020 |
| Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies IC Ohanenye, FGC Ekezie, RA Sarteshnizi, RT Boachie, CU Emenike, ... Foods 11 (15), 2299, 2022 | 21 | 2022 |
| Effect of resistant starch and β-glucan combination on oxidative stability, frying performance, microbial count and shelf life of prebiotic sausage during refrigerated storage RA Sarteshnizi, H Hosseini, NK Khosroshahi, F Shahraz, AM Khaneghah, ... Food technology and biotechnology 55 (4), 475, 2017 | 17 | 2017 |
| In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography R Rahimi, HA Gavlighi, RA Sarteshnizi, M Barzegar, CC Udenigwe Lwt 154, 112765, 2022 | 15 | 2022 |
| Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea … IC Ohanenye, X Sun, RA Sarteshnizi, CC Udenigwe Legume Science 3 (1), e79, 2021 | 13 | 2021 |
| Effect of Chrysin on AGS human gastric cancer cell line H Teimori, S Zahri, S Khosravi Journal of Gorgan University of Medical Sciences 16 (4), 63-68, 2014 | 7 | 2014 |
| STUDY THE EFFECT OF FRYING PROCESS ON TEXTURE AND COLOR OF PREBIOTIC SAUSAGE PRODUCED BY USING OF B-GLUCAN AND RESISTANT STARCH SR AMINI, H HOSSEINI, Z AMIRI, R KOMEILI, M AZIMI IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (66), 165-174, 2017 | 1 | 2017 |
| Food Peptides in Energy Metabolism K D'Souza, E Yi, RA Sarteshnizi, CC Udenigwe, PC Kienesberger | | 2021 |
Chibuike C Udenigwe PhD FRSCProfessor & University Research Chair, University of OttawaVerified email at uottawa.ca
