Shahin Roohinejad

ResearcherID Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 12

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Comprehensive reviews in food science and food safety

Molecules (Basel, Switzerland)

University of Minnesota

University of Otago (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Minnesota Oct 16 2017

United States

Postdoctoral Research Associate :: Food Science and Nutrition Department

Shiraz University of Medical Sciences Jan 07 2017

Iran

Reseaecher :: Burn and Wound Healing Research Center, Division of Food and Nutrition

Max Rubner-Institut Jun 01 2016 - Nov 10 2017

Germany

Alexander von Humboldt Postdoctoral Research Fellow :: Department of Food Technology and Bioprocess Engineering

Education History

University of Otago Jun 01 2011 - Dec 13 2014

New Zealand

PHD :: Department of Food Science

Universiti Putra Malaysia Dec 09 2005 - May 09 2009

Malaysia

MSC :: Food Science and Technology

Publications

Salome Dini, Alaa El-Din Ahmed Bekhit, Shahin Roohinejad, Jim M Vale, Dominic Agyei
The Physicochemical and Functional Properties of Biosurfactants: A Review. Molecules (Basel, Switzerland) 29 (11) (2024)
Nasim Pasdar, Parisa Mostashari, Ralf Greiner, Anissa Khelfa, Ali Rashidinejad, Hadi Eshpari, Jim M Vale, Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad
Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review. Foods (Basel, Switzerland) 13 (17) (2024)
Salome Dini, Alaa El-Din Ahmed Bekhit, Shahin Roohinejad, Jim M Vale, Dominic Agyei
The Physicochemical and Functional Properties of Biosurfactants: A Review. Molecules (Basel, Switzerland) 29 (11) (2024)
Ramesh Kumar Saini, Alaa El-Din A Bekhit, Shahin Roohinejad, Kannan R R Rengasamy, Young-Soo Keum
Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies. Journal of agricultural and food chemistry 68 (3) (2020)
Paulo E S Munekata, Ruben Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J Barba, Kumar Mallikarjunan, Shahin Roohinejad, José Manuel Lorenzo Rodriguez
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods (Basel, Switzerland) 9 (3) (2020)
Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods (Basel, Switzerland) 8 (7) (2019)
Qiang Xia, Brian D Green, Zhen-Zhou Zhu, Yunfei Li, Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad, Francisco J Barba
Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Critical reviews in food science and nutrition 59 (20) (2018)
Predrag Putnik, José Manuel Lorenzo Rodriguez, Francisco J Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano, Danijela Bursać Kovačević
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods (Basel, Switzerland) 7 (7) (2018)
Seyed Mohammad Taghi Gharibzahedi, Saji George, Ralf Greiner, Berta N Estevinho, María José Frutos Fernández, David Julian McClements, Shahin Roohinejad
New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Comprehensive reviews in food science and food safety 17 (2) (2018)
Sania Saljoughian, Shahin Roohinejad, Alaa El-Din A Bekhit, Ralf Greiner, Alireza Omidizadeh, Nooshin Nikmaram, Amin Mousavi Khaneghah
The effects of food essential oils on cardiovascular diseases: A review. Critical reviews in food science and nutrition 58 (10) (2017)
Nooshin Nikmaram, B N Dar, Shahin Roohinejad, Mohamed Koubaa, Francisco J Barba, Ralf Greiner, Stuart K Johnson
Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview. Journal of the science of food and agriculture 97 (9) (2017)
Mahesha M Poojary, Nicolò Dellarosa, Shahin Roohinejad, Mohamed Koubaa, Urszula Tylewicz, Federico Gómez-Galindo, Jorge A Saraiva, Marco Dalla Rosa, Francisco J Barba
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials. Comprehensive reviews in food science and food safety 16 (5) (2017)

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Publication Activity (10 Years)

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Shahin Roohinejad