1. Mohammadi‑Nasrabadi F, Zargaraan A, Salmani Y, Abedi A, Shoaie E, Esfarjani F. Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID-19 pandemic: Strengths, weaknesses, opportunities, and threats analysis. ;00: 1-11. Food Sci Nutr. 2021. [DOI:10.1002/fsn3.2563]

2. Zargaraan A, Mohammadi-Nasrabadi F, Hosseini H, Salmani Y, Bahmaei M, Esfarjani F. Challenges of Edible Oils From Farm to Industry: Views of Stakeholders. Food Nutr Bull. 2019;40(1):99-110. [DOI:10.1177/0379572118813758]

3. Mohammadi-Nasrabadi F, Zargaraan A, Salmani Y, Esfarjani F. Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers. Int Q Community Health Educ. 2020;40(2):135-41. [DOI:10.1177/0272684X19862473]

4. Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi‐Nasrabadi F, Salmani Y, Saghafi Z, et al. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci Nutr. 2019;7(7):2302-11. [DOI:10.1002/fsn3.1072]

5. Mohammadi-Nasrabadi F, Alhouei B, Khoshtinat K, Rashidimehr A, Esfarjani F. Fatty Acid Quality in Sunflower and Frying Oils: Implications for Nutritional Health. Journal of Food Quality. 2025;2025(1):10 pages. [DOI:10.1155/jfq/7018493]

6. Salmani Y, Mohammadi‑Nasrabadi F, Esfarjani F. A mixed‑method study of edible oil waste from farm to table in Iran: SWOT analysis. Journal of Material Cycles and Waste Management. 2021;24:111-12. [DOI:10.1007/s10163-021-01301-9]

7. Mohammadi‑Nasrabadi F, Hosseini H, Salmani Y, Esfarjani F. Content Analysis of Edible oil TV advertisements, and Consumer Perceptions Regarding these advertisements: a Mixed-Method Study. J Nutrition and Food Processing. 2021;4(1). [DOI:10.31579/2637-8914/034]

8. Mohammadi-Nasrabadi F, Salmani Y, Banihashemi SM, Roudsari AH, Zargaraan A, Esfarjani F. Policy challenges of food advertisements from the viewpoints of Stakeholders: A qualitative study. Food Sci Nutr. 2020;8:1949-56. [DOI:10.1002/fsn3.1482]