Articles in Referred Journals

Articles in Refereed Scientific Journals (Since employment at Carleton)

Note: Scientific Journals in the area of food science are ranked from 0 to 5 for impact factor (IF)

Gunenc A., Rowland O., Xu H., Marangoni A. and Hosseinian F. Portulaca oleracea seeds as novel source of alkylresorcinols and its phenolic profiles during germination. LWT- Food Science and Technology. 101: 246-250. (2019)

Meshinghar N., Mahoonak A.S., Hosseinian F. and Tsopmo A. Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins. Journal of Food Biochemistry. e12721: 1-10 (2018).
IF= 1.552

Meshginfar N., Mahoonak A.S., Hosseinian F., Ghorbani M. and Tsopmo A. Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion. Journal of Food Science and Technology. 55(9): 3498–3507 (2018).
IF: 1.797  

Oomah B., Hosseinian F., Abolbagheal A. and H. Tavakoli. Influence of branched chain amino acids on insulin sensitivity and the mediator roles of short chain fatty acids and gut hormones: a review. Journal of Food Bioactives. 2(2): 1-15. (2018)
Open access

Cameron S., Hosseinian F. and Willmore W.G. A current overview of the biological and cellular effects of nanosilver. International Journal of Molecular Sciences. 19(7): 2030. (2018)
IF: 4.183

Cameron S., Hosseinian F. and Willmore W.G. Effects of nanosilver on antioxidant and xenobiotic response pathways in HEK293T Cells. Free Radical Biology and Medicine. 112:20 (2017)
IF: 5.657

Gunenc A., Ha Yeung M., Lavergne C., Bertinato J. and Hosseinian F. Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir. Journal of Functional Foods. 32: 72-79. (2017)
IF= 3.470

Ould Saadi L., Zaidi F., Oomah B., Haros M., Yebra M. and Hosseinian F. Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage. LWT - Food Science and Technology. 86: 619-626. (2017)
IF= 3.129  

Gunenc A., Alswiti K. and Hosseinian F. Wheat bran dietary fiber: Promising source of prebiotics with antioxidant potential. Journal of Food Research. 6: 1-10. (2017)
Open access  

Munim A., Rod M., Tavakoli H. and Hosseinian F. An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada. Journal of Food Research. 6: 69-84. (2017).
Open access

Lambert D., Rod M., Dobbin C. and Hosseinian F. The Market Potential of a Grape Pomace Microemulsion. Journal of Food Research. 6: 65-74. (2017).
Open access

Gunenc A., Ha Yeung M., Lavergne C., Bertinato J. and Hosseinian F. Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir. Journal of Functional Foods. 32: 72-79. (2017).
IF= 3.470  

Agil R., Patterson Z., Mackay H., Abizaid A. and Hosseinian F. Triticale and bran alkylresorcinols enhance resistance to oxidative stress in mice fed a high-fat diet. Foods. 5: 1-16. (2016).
Open access

Mahtout R., Zaidi F., Ould Saadi L., Boudjou S., Oomah B.D. and Hosseinian F. Carob (Ceratonia siliqua L.) (pod, pulp, seed) flours and pulp mucilage affect kefir quality and antioxidant capacity during storage. International Journal of Engineering and Techniques. 2(2): 168-177. (2016).
Open access

Gunenc A., Khoury C., Candace Legault C., Mirrashed H., Rijke J. and Hosseinian F. Seabuckthorn as a novel prebiotic source improves probiotic viability in yogurt. LWT - Food Science and Technology. 66: 490-495. (2016).
IF= 3.129  

Perea-Dominguez X.P., Espinosa-Alonso L.G., Hosseinian F. and HadiNezhad M. Phenolic profile and antioxidant activity from non-toxic Mexican Jatropha curca L. shell methanolic extracts. Natural product research. 31(5): 1-5. (2016)
IF= 1.828   

Dwyer K., Hosseinian F. and Rod M. The Market Potential of Grape Waste Alternatives. Journal of Food Research. 3(2): 15-21. (2015).
Open access

Gunenc A., Fang S. and Hosseinian F. Raspberry and strawberry addition improves probiotic viability in yogurt and possess antioxidant activity. Journal of Food Research. 4: 47-58. (2015).
Open access

Gunenc A., Hadinezhad M. and Hosseinian F. Impact of supercritical CO₂ and traditional solvent extraction systems on the extractability of alkylresorcinols, phenolic profile and their antioxidant activity in wheat bran. Journal of Functional Foods. 12(1): 109-119. (2015).
IF= 3.470  

Agil R., Gilbert C., Tavakoli H. and Hosseinian F. Redefining unusable weeds to beneficialplants: Purslane as a powerful source of omega-3 for the future. Journal of Food Research. 4: 39-47. (2015).
Open access

Hadinezhad M., Rowland O. and Hosseinian F. Fatty acid profile and phenolic composition of Descurainia sophia seeds extracted by supercritical CO2. Journal of the American Oil Chemists' Society. 92: 1379-1390. (2015).
IF= 1.541    

Samadi A., Jafari M., Nejhad N.M. and Hosseinian F. Podophyllotoxin and 6-methoxy podophyllotoxin production in hairy root cultures of Liunm mucronatum ssp. Mucronatum. Pharmacognosy magazine. 10(38): 12-17. (2014).
IF= 1.525

Boudjou S., Zaidi F., Hosseinian F. and Oomah D. Effects of Faba Bean (Vicia faba L). Flour on viability of probiotic bacteria during kefir storage. Journal of Food Research. 3(3): 13-22. (2014).
Open access

Agil R. and Hosseinian F. Determination of water-extractable polysaccharides in triticale bran. Journal of Food Composition and Analysis. 34(1): 12-17. (2014).
IF= 2.956

Gunenc A., Tamburic-Ilincic L., Mayer M. and Hosseinian F. Effects of region and cultivar on potential of alkylresorcinols in wheat bran as high value bioproducts. Journal of Cereal Science. 57(3): 405–410. (2013).
IF=  2.302  

Gunenc A., Tavakoli H., Seetharaman K., Mayer P., Fairbanks D. and Hosseinian F. Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans. Food Research International. 51: 571-578. (2013).
IF= 3.520

Agil R., Gaget A., Gliwa J., Avis T.J., Willmore W.G. and Hosseinian F. Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection. LWT-Food Science and Technology. 50: 45-49 (2013).
IF= 3.129 ****Cited in 3 patents and in the Institute of Food Technology (IFT) news (see supplementary document for details)

Agil R. and Hosseinian F. Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products. Plant Foods for Human Nutrition. 67: 88-93 (2012).
IF = 2.465

Cameron S.J. and Hosseinian F. Potential of flaxseed in the development of omega-3 rice paper with antioxidant activity. LWT-Food Science and Technology. 53: 170-175. (2013)
IF= 3.129

Gliwa J., Gunenc A., Ames N.P., Willmore W.G. and Hosseinian F. Antioxidant activity of alkylresorcinols from rye bran and their protective effects on cell viability of PC-12 AC cells. Journal of Agricultural and Food Chemistry. 59: 11473-11482 (2011).
IF = 3.412

Agil R., Oomah D.B., Mazza G., and Hosseinian F. Optimization of alkylresorcinols extraction from triticale bran using response surface methodology. Food and Bioprocess Technology. 5: 2655-2664 (2012).
IF = 2.998

(Submitted)
Li F., Gunenc A. and Hosseinian F. Jerusalem artichoke inulin as a novel ingredient for potential fat replacement and its effect on delaying lipid oxidation. Food Hydrocolloid (submitted: FOODHYD_2019_391) (2019).
IF= 5.089

Chait A.Y., Gunenc A., Bendali F. and Hosseinian F. In vitro gastrointestinal digestion and colonic fermentation of carob polyphenolics: bioaccessibility and bioactivity. LWT- Food Science and Technology (submitted: LWT-S-18-04667) (2019). **In press
IF= 3.129

Articles in Refereed Scientific Journals (Prior to employment at Carleton)

Hosseinian, F, and Beta T. Patents on extraction, isolation, and purification of SDG from flaxseed. A review article, Rec Pat Food Nut & Agri, 1: 15-21 (2009). Open access

Athukorala Y, Hosseinian F, and Mazza G, Extraction and fractionation of alkylresorcinols from triticale bran by two-step supercritical carbon dioxide. LWT-Food Sci&Tech, 43: 660-665 (2010). IF = 2.545

Li W,Hosseinian F, Tsopmo A, Friel JK, and Beta T, Evaluation of antioxidant capacity and aroma quality of breast milk. Nutrition. 25: 105-114 (2009). IF = 3.025

Oomah BD and Hosseinian F, Phytoestrogens, in methods of analysis for functional foods and nutraceuticals, W.J. Hurst, Editor, CRC Press, Taylor and Francis group. p. 1-65 (2008).

Luciano FB, Hosseinian F, Beta T, and Holley RA, Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7. J Food Sci. 73: 214-220 (2008). IF = 1.658

Hosseinian F, Li W, and Beta T, Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chem. 109: 916-924 (2008).   IF = 3.655

Hosseinian F, Muir AD, Westcott ND, and Krol ES, AAPH-mediated antioxidant reactions of secoisolariciresinol and SDG. Org & Biomol Chem. 5: 644-654 (2007).        IF = 3.696

Hosseinian F, Li W, Hydamaka AW, Tsopmo A, Lowry L, Friel J, and Beta T, Proanthocyanidin profile and ORAC values of Manitoba berries, chokecherries, and seabuckthorn. J Agri Food Chem. 55: 6970-6976 (2007). IF = 2.823

Hosseinian F and Beta T, Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba Berries. Food Chem. 55: 10832–10838 (2007). IF = 3.655

Hosseinian F, Muir AD, Westcott ND, and Krol ES, Antioxidant capacity of flaxseed lignans in two model systems. J Am Oil Chem Soci. 83: 835-840 (2006).   IF = 2.181

Hosseinian F, Antioxidant properties of flaxseed lignans using in vitro model systems, in A PhD thesis, College of Pharmacy and Nutrition. 2006, University of Saskatchewan. http://library2.usask.ca/theses/available/etd-04282006-162514/unrestricted/FarahHosseinianThesis.pdf.

Hosseinian F, Rowland GG, Bhirud PR, Dyck JH, and Tyler RT, Chemical composition and physicochemical and hydrogenation characteristics of high-palmitic acid solin (low-linolenic acid flaxseed) oil. J Am Oil Chem Soci. 81: 185-188 (2004). IF = 2.181