Soleiman Abbasi

Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization

Hamidreza Alighourchi, Mohsen Barzegar, Soleiman Abbasi · European Food Research and Technology · 2007 · 152 citations

Iranian Pomegranate, Botany, Plant Pathology +4

On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

Fatemeh Azarikia, Soleiman Abbasi · Food Hydrocolloids · 2009 · 131 citations

Food Chemistry, Engineering, Biotechnology +8

Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum)

Fatemeh Azarikia, Soleiman Abbasi · Food Hydrocolloids · 2015 · 112 citations

Food Chemistry, Engineering, Biochemistry +8

Nano-emulsification of orange peel essential oil using sonication and native gums

Adel Mirmajidi Hashtjin, Soleiman Abbasi · Food Hydrocolloids · 2014 · 108 citations

Food Chemistry, Food Colloid, Chemical Engineering +4

Determining and modeling rheological characteristics of quince seed gum

Bahman Abbastabar, Mohammad Hossein Azizi, Atena Adnani et al. · Food Hydrocolloids · 2014 · 99 citations

Food Chemistry, Rheological Measurement, Engineering +4