Yayınlar & Eserler

Yayın Ağı
Makaleler 52
Tümü (52)
SCI-E, SSCI, AHCI (42)
SCI-E, SSCI, AHCI, ESCI (45)
ESCI (3)
Scopus (52)

1. Improvement of oxidative stability, microbiological and sensory properties, and shelf life of chicken breast meat using Artemisia fragrans essential oil-loaded oleogel coating

Yaghoubi M., ALIREZALU K., Alizadeh-Mivehforoush A., Proestos C., ÖZ E., Mahdian E., et al.
International Journal of Food Science and Technology , cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)

2. A Comprehensive Review of ɛ-Polylysine as a Novel Ingredient for Enhancing Meat Products Through Advanced Production Techniques and Antimicrobial Actions

Nottagh S., Alirezalu K., Yaghoubi M., Hadi F., Moradi M., Gharekhani M., et al.
Food Reviews International , cilt.41, sa.7, ss.2133-2149, 2025 (SCI-Expanded, Scopus)

3. The role of plant oils/lipids as innovative fat replacers in various food products: A review

Jia-Wei K., Fu M., Asyrul-Izhar A. B., Suryaningsih L., Utama D. T., Alirezalu K., et al.
Applied Food Research , cilt.5, sa.1, 2025 (ESCI, Scopus)

4. Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications

Yaghoubi M., Alirezalu K., Hadi F., Marcinkowska-Lesiak M., Ismail-Fitry M. R., Hassıbelnaby A. M. A., et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.156, ss.104848-0, 2025 (SCI-Expanded, Scopus)

5. Enhancement of sausages shelf life using natural antimicrobials and propolis extract

Yaghoubi M., Alirezalu K., Nottagh S., Naghizadeh S. H., Moslemi S. A. S., Olyayee M., et al.
Food Science and Biotechnology , cilt.34, sa.1, ss.287-298, 2025 (SCI-Expanded, Scopus)

6. Phytochemical and morpho-physiological response of Melissa officinalis L. to different NH4+ to NO3̄ ratios under hydroponic cultivation

Safaei F., Alirezalu A., Noruzi P., Alirezalu K.
BMC Plant Biology , cilt.24, sa.1, 2024 (SCI-Expanded, Scopus)

7. Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology

Marcinkowska-Lesiak M., Alirezalu K., Szpicer A., Pogorzelska-Nowicka E., Stelmasiak A., Poltorak A.
LWT , cilt.208, 2024 (SCI-Expanded, Scopus)

8. Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Nemati Z., Amirdahri S., Asgari A., Taghizadeh A., Siddiqui S. A., Besharati M., et al.
Veterinary and Animal Science , cilt.24, 2024 (ESCI, Scopus)

9. Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin

Beigmohammadi N., Peighambardoust S. H., Mohammad Amini A., Alirezalu K.
Foods , cilt.13, sa.9, 2024 (SCI-Expanded, Scopus)

10. Ensemble machine learning as a mathematical approach to predict high-voltage electric field-assisted removal of color and oxidative indices from soybean oil using the activated porous electrodes

Mousavifard M., Abedi E., Alirezalu K.
LWT , cilt.198, 2024 (SCI-Expanded, Scopus)

11. Acheta domesticus (house cricket) as human foods - An approval of the European Commission - A systematic review

Siddiqui S. A., Zhao T., Fitriani A., Rahmadhia S. N., Alirezalu K., Fernando I.
Food Frontiers , cilt.5, sa.2, ss.435-473, 2024 (ESCI, Scopus)

12. Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract

Yaghoubi M., Alirezalu K., Mazloomi S. M., Marcinkowska-Lesiak M., Azadmard-Damirchi S., Peighambardoust S. H., et al.
LWT , cilt.191, 2024 (SCI-Expanded, Scopus)

13. The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

Safari R., Yaghoubi M., Marcinkowska-Lesiak M., Paya H., Sun X., Rastgoo A., et al.
Food Science and Nutrition , cilt.11, sa.12, ss.7673-7685, 2023 (SCI-Expanded, Scopus)

14. Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil

Mousavi M., Gharekhani M., Alirezalu K., Roufegarinejad L., Azadmard-Damirchi S.
Food Science and Nutrition , cilt.11, sa.5, ss.2197-2210, 2023 (SCI-Expanded, Scopus)

15. Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Marcinkowska-Lesiak M., Alirezalu K., Stelmasiak A., Wojtasik-Kalinowska I., Onopiuk A., Szpicer A., et al.
Applied Sciences (Switzerland) , cilt.13, sa.7, 2023 (SCI-Expanded, Scopus)

16. Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

Yaghoubi M., Alirezalu K., Hesari J., Peighambardoust S. H., Marcinkowska-Lesiak M., Barzegar Y., et al.
Meat Science , cilt.198, 2023 (SCI-Expanded, Scopus)

17. Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Marcinkowska-Lesiak M., Zalewska M., Alirezalu K., Wojtasik-Kalinowska I., Onopiuk A., Półtorak A.
Animal Science Papers and Reports , cilt.41, sa.3, ss.195-218, 2023 (SCI-Expanded, Scopus)

18. The effect of different ammonium to nitrate ratios on antioxidant activity, morpho-physiological and phytochemical traits of Moldavian balm (Dracocephalum moldavica)

Naseri A., Alirezalu A., Noruzi P., Alirezalu K.
Scientific Reports , cilt.12, sa.1, 2022 (SCI-Expanded, Scopus)

19. Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet

Peighambardoust S. H., Yaghoubi M., Hosseinpour A., Alirezalu K., Soltanzadeh M., Dadpour M.
Foods , cilt.11, sa.21, 2022 (SCI-Expanded, Scopus)

20. Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical, and sensory properties

Ayaseh A., Alirezalu K., Yaghoubi M., Razmjouei Z., Jafarzadeh S., Marszałek K., et al.
Food Bioscience , cilt.49, 2022 (SCI-Expanded, Scopus)

21. Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Alirezalu K., Moazami-Goodarzi A. H., Roufegarinejad L., Yaghoubi M., Lorenzo J. M.
Food Science and Nutrition , cilt.10, sa.8, ss.2505-2515, 2022 (SCI-Expanded, Scopus)

22. Powdered Activated Carbon Treatment of Sugar Beet Molasses for Liquid Invert Sugar Production: Effects of Storage Time and Temperatures

Farmani B., Djordjević M., Bodbodak S., Alirezalu K., Ghanbarpour A.
Sugar Tech , cilt.24, sa.2, ss.522-531, 2022 (SCI-Expanded, Scopus)

23. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

Soltanzadeh M., Peighambardoust S. H., Gullon P., Hesari J., Gullón B., Alirezalu K., et al.
Food Reviews International , cilt.38, sa.S1, ss.96-117, 2022 (SCI-Expanded, Scopus)

24. COMBINED ENZYMATIC DEGRADATION OF DEXTRAN AND STARCH TOWARDS ENHANCEMENT OF THE RAW CANE SUGAR JUICE FILTRATION EFFICIENCY

Farmani B., Djordjević M., Bodbodak S., Younessi-Hamzekhanlu M., Alirezalu K.
Acta Periodica Technologica , sa.53, ss.206-214, 2022 (Scopus)

25. Improvement of the antioxidant activity, phytochemicals, and cannabinoid compounds of Cannabis sativa by salicylic acid elicitor

Mirzamohammad E., Alirezalu A., Alirezalu K., Norozi A., Ansari A.
Food Science and Nutrition , cilt.9, sa.12, ss.6873-6881, 2021 (SCI-Expanded, Scopus)

26. Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa seeds

Bodaghzadeh A., Alirezalu K., Amini S., Alirezalu A., Domínguez R., Lorenzo J.
Grasas y Aceites , cilt.72, sa.4, 2021 (SCI-Expanded, Scopus) Creative Commons License

27. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

Alirezalu K., Movlan H. S., Yaghoubi M., Pateiro M., Lorenzo J. M.
Meat Science , cilt.176, 2021 (SCI-Expanded, Scopus)

28. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life

Alirezalu K., Pirouzi S., Yaghoubi M., Karimi-Dehkordi M., Jafarzadeh S., Mousavi Khaneghah A.
Meat Science , cilt.176, 2021 (SCI-Expanded, Scopus)

29. Antimicrobial polyamide-alginate casing incorporated with nisin and ε-polylysine nanoparticles combined with plant extract for inactivation of selected bacteria in nitrite-free frankfurter-type sausage

Alirezalu K., Yaghoubi M., Poorsharif L., Aminnia S., Kahve H. I., Pateiro M., et al.
Foods , cilt.10, sa.5, 2021 (SCI-Expanded, Scopus)

30. Effect of aloysia citrodora essential oil on biochemicals, antioxidant characteristics, and shelf life of strawberry fruit during storage

Shirzad H., Alirezalu A., Alirezalu K., Yaghoubi M., Ghorbani B., Pateiro M., et al.
Metabolites , cilt.11, sa.5, 2021 (SCI-Expanded, Scopus)

31. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

Panahirad S., Dadpour M., Peighambardoust S. H., Soltanzadeh M., Gullón B., Alirezalu K., et al.
Trends in Food Science and Technology , cilt.110, ss.663-673, 2021 (SCI-Expanded, Scopus)

32. Impact of ginger root powder dietary supplement on productive performance, egg quality, antioxidant status and blood parameters in laying japanese quails

Nemati Z., Moradi Z., Alirezalu K., Besharati M., Raposo A.
International Journal of Environmental Research and Public Health , cilt.18, sa.6, ss.1-13, 2021 (SCI-Expanded, SSCI, Scopus)

33. Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage

Yaghoubi M., Ayaseh A., Alirezalu K., Nemati Z., Pateiro M., Lorenzo J. M.
Polymers , cilt.13, sa.5, ss.1-15, 2021 (SCI-Expanded, Scopus)

34. Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets

Alirezalu K., Yaghoubi M., Nemati Z., Farmani B., Mousavi Khaneghah A.
Food Science and Nutrition , cilt.9, sa.3, ss.1542-1550, 2021 (SCI-Expanded, Scopus)

35. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Alirezalu K., Hesari J., Yaghoubi M., Khaneghah A. M., Alirezalu A., Pateiro M., et al.
Meat Science , cilt.172, 2021 (SCI-Expanded, Scopus)

36. The effect of dietary supplementation with inorganic or organic selenium on the nutritional quality and shelf life of goose meat and liver

Nemati Z., Alirezalu K., Besharati M., Holman B. W. B., Hajipour M., Bohrer B. M.
Animals , cilt.11, sa.2, ss.1-18, 2021 (SCI-Expanded, Scopus)

37. Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheese

Rezaei A., Alirezalu K., Damirchi S. A., Hesari J., Papademas P., Domínguez R., et al.
Fermentation , cilt.6, sa.4, 2020 (SCI-Expanded, Scopus)

38. Assessment of dietary selenium and vitamin E on laying performance and quality parameters of fresh and stored eggs in Japanese Quails

Nemati Z., Ahmadian H., Besharati M., Lesson S., Alirezalu K., Domínguez R., et al.
Foods , cilt.9, sa.9, 2020 (SCI-Expanded, Scopus)

39. Improving the quality characteristics and shelf life of meat and growth performance in goose fed diets supplemented with vitamin e

Nemati Z., Alirezalu K., Besharati M., Amirdahri S., Franco D., Lorenzo J. M.
Foods , cilt.9, sa.6, 2020 (SCI-Expanded, Scopus)

40. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Alirezalu K., Pateiro M., Yaghoubi M., Alirezalu A., Peighambardoust S. H., Lorenzo J. M.
Trends in Food Science and Technology , cilt.100, ss.292-306, 2020 (SCI-Expanded, Scopus)

41. Physicochemical characterization, antioxidant activity, and phenolic compounds of hawthorn (crataegus spp.) fruits species for potential use in food applications

Alirezalu A., Ahmadi N., Salehi P., Sonboli A., Alirezalu K., Khaneghah A. M., et al.
Foods , cilt.9, sa.4, 2020 (SCI-Expanded, Scopus)

42. Improvement of physicochemical, sensory and shelf life stability of beef fillet using nettle leaf extract in combination with epsilon polylysine

Alirezalu K., Shafaghi Movlan H., Younessi-Hamzekhanlu M., Farmani B., Fathizadeh O.
Journal of Food Science and Technology (Iran) , cilt.16, sa.96, ss.145-160, 2020 (Scopus)

43. Pulsed electric field and mild heating for milk processing: a review on recent advances

Alirezalu K., Munekata P. E. S., Parniakov O., Barba F. J., Witt J., Toepfl S., et al.
Journal of the Science of Food and Agriculture , cilt.100, sa.1, ss.16-24, 2020 (SCI-Expanded, Scopus)

44. The effects of nisin and nisin-nanoparticles as nitrite replacement on physicochemical, microbiological, sensory properties and shelf life of frankfurter type sausage

Alirezalu K., Hesari J., Besharati M., Yaghoubi M., Nemati Z., Malayeri H.
Journal of Research and Innovation in Food Science and Technology , cilt.9, sa.2, ss.221-236, 2020 (Scopus)

45. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

Alirezalu K., Inácio R. S., Hesari J., Remize F., Nemati Z., Saraiva J. A., et al.
LWT , cilt.114, 2019 (SCI-Expanded, Scopus)

46. Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons

Younessi-Hamzekhanlu M., Farmani B., Alirezalu K., Fathizadeh O., Sabzi Nojadeh M.
Journal of Food Science and Technology (Iran) , cilt.16, sa.91, ss.357-367, 2019 (Scopus)

47. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

Alirezalu K., Hesari J., Nemati Z., Munekata P. E., Barba F. J., Lorenzo J. M.
Food Research International , cilt.120, ss.839-850, 2019 (SCI-Expanded, Scopus)

48. Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Alirezalu K., Hesari J., Eskandari M. H., Valizadeh H., Sirousazar M.
Journal of Food Processing and Preservation , cilt.41, sa.5, 2017 (SCI-Expanded, Scopus)

49. Physicochemical Properties and Nutritional Composition of Black Truffles Grown in Iran

Alirezalu K., Azadmard-Damirchi S., Achachlouei B. F., Hesari J., Emaratpardaz J., Tavakolian R.
Chemistry of Natural Compounds , cilt.52, sa.2, ss.290-293, 2016 (SCI-Expanded, Scopus)

50. Microwave pretreatment of seeds to extract high quality vegetable oil

Azadmard-Damirchi S., Alirezalu K., Fathi Achachlouei B.
World Academy of Science, Engineering and Technology , cilt.81, ss.72-75, 2011 (Scopus)

51. Microwave pretreatment of seeds to extract high quality vegetable oil

Azadmard-Damirchi S., Alirezalu K., Achachlouei B. F.
World Academy of Science, Engineering and Technology , cilt.81, ss.513-516, 2011 (Scopus)

52. Effect of environmental factors on physicochemical properties of castor oil (Ricinus communis L.)

Alirezalu A., Alirezalu K., Karimzadeh G., Omidbaigi R.
Journal of Medicinal Plants , cilt.10, sa.40, 2011 (Scopus)
Metrikler

Yayın

52

Yayın (WoS)

45

Yayın (Scopus)

52

Atıf (WoS)

1653

H-İndeks (WoS)

22

Atıf (Scopus)

2028

H-İndeks (Scopus)

24

Atıf (Scholar)

2810

H-İndeks (Scholar)

28

Açık Erişim

1