Shahin Roohinejad
Shahin Roohinejad
Principal Scientist at Zoom Essence Inc.
Verified email at
Cited by
Cited by
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
S Roohinejad, M Koubaa, FJ Barba, S Saljoughian, M Amid, R Greiner
Food Research International 99, 1066-1083, 2017
Landmarks in the historical development of twenty first century food processing technologies
NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ...
Food Research International 97, 318-339, 2017
Bioavailability of glucosinolates and their breakdown products: impact of processing
FJ Barba, N Nikmaram, S Roohinejad, A Khelfa, Z Zhu, M Koubaa
Frontiers in nutrition 3, 24, 2016
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ...
Food chemistry 276, 680-691, 2019
Effect of extrusion on the anti-nutritional factors of food products: An overview
N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ...
Food control 79, 62-73, 2017
Emulsion-based systems for fabrication of electrospun nanofibers: Food, pharmaceutical and biomedical applications
N Nikmaram, S Roohinejad, S Hashemi, M Koubaa, FJ Barba, ...
RSC advances 7 (46), 28951-28964, 2017
Novel food processing and extraction technologies of high-added value compounds from plant materials
P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ...
Foods 7 (7), 106, 2018
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
N Nikmaram, S Budaraju, FJ Barba, JM Lorenzo, RB Cox, K Mallikarjunan, ...
Meat science 145, 245-255, 2018
Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview
M Koubaa, H Mhemdi, FJ Barba, S Roohinejad, R Greiner, E Vorobiev
Food Research International 85, 59-66, 2016
Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
FJ Barba, P Putnik, DB Kovačević, MM Poojary, S Roohinejad, ...
Trends in food science & technology 67, 260-270, 2017
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JM Lorenzo, ...
Food Chemistry 279, 150-161, 2019
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ...
Journal of Food Process Engineering, 2017
Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
DB Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ...
Food chemistry 268, 513-521, 2018
Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens
SA Mir, MA Shah, MM Mir, BN Dar, R Greiner, S Roohinejad
Food Control 85, 235-244, 2018
Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances
Z Zhu, Q Wu, X Di, S Li, FJ Barba, M Koubaa, S Roohinejad, X Xiong, ...
Food and Bioproducts Processing 104, 40-47, 2017
Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ...
Foods 9 (3), 288, 2020
Effect of pre‐germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats
S Roohinejad, A Omidizadeh, H Mirhosseini, N Saari, S Mustafa, ...
Journal of the Science of Food and Agriculture 90 (2), 245-251, 2010
Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length
S Roohinejad, I Oey, J Wen, SJ Lee, DW Everett, DJ Burritt
Food chemistry 174, 270-278, 2015
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
R Mahendran, KR Ramanan, FJ Barba, JM Lorenzo, O López-Fernández, ...
Trends in Food Science & Technology 88, 67-79, 2019
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
SMB Hashemi, N Nikmaram, S Esteghlal, AM Khaneghah, M Niakousari, ...
Innovative Food Science & Emerging Technologies 41, 172-178, 2017
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