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Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food systemAmir Amiri, Reza Esmaeilzadeh Kenari, Alireza Mousakhani Ganjeh et al.|Food Chemistry|2019Cited by 91
Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeadsFarahnaz Fathordoobady, Yazid Abd-Manap, Maciej Jarzębski et al.|Food Hydrocolloids|2020Cited by 83
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatmentAmir Amiri, Anubhav Pratap‐Singh, Yigong Guo et al.|Innovative Food Science & Emerging Technologies|2021Cited by 81
Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction systemAnubhav Pratap‐Singh, Anika Singh, Yigong Guo et al.|Scientific Reports|2021Cited by 67