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1.
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Hadis Rostamabadi;Yograj Bist;Yogesh Kumar;Meral Yildirim-Yalcin;Tugce Ceyhan;Falsafi, S.
2023. Cellulose nanofibers, nanocrystals, and bacterial nanocellulose: Fabrication, characterization, and their most recent applications. Future Postharvest and Food، 1(1)، 5-33
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2.
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Shuting Xu;Falsafi, S.
2023. Juiciness of meat, meat products, and meat analogues: definition, evaluation methods, and influencing factors. Food Reviews International ، 40(8)، 2344-2377
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3.
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Falsafi, S.;Maghsoudlou Y.;Aalami M.;Jafari S.M.;Raeisi M.;Nishinari K.;Rostamabadi H.
2022. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches. food chemistry، 393(133376)، 1-11
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