Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
Tahmouzi, Sima, Meftahizadeh, Heidar, Eyshi, Saba, Mahmoudzadeh, Amin, Alizadeh, Behnam, Mollakhalili-Meybodi, Neda, Hatami, Mehrnaz
Published in Food science & nutrition (01.09.2023)
Published in Food science & nutrition (01.09.2023)
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Journal Article
Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity
Arjmand, Sanaz, Mollakhalili‐Meybodi, Neda, Akrami Mohajeri, Fateme, Madadizadeh, Farzan, Khalili Sadrabad, Elham
Published in Food science & nutrition (01.12.2023)
Published in Food science & nutrition (01.12.2023)
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Journal Article
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective
Mollakhalili‐meybodi, Neda, Ehrampoush, Mohammad Hassan, Hajimohammadi, Bahador, Mosaddegh, Mohammad Hassan
Published in Food science & nutrition (01.01.2023)
Published in Food science & nutrition (01.01.2023)
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Journal Article
Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread
Hashemi, Saba, Mollakhalili‐Meybodi, Neda, Akrami Mohajeri, Fateme, Fallahzadeh, Hossein, Khalili Sadrabad, Elham
Published in Food science & nutrition (01.06.2024)
Published in Food science & nutrition (01.06.2024)
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Journal Article
Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type
Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Published in Food science & nutrition (01.11.2021)
Published in Food science & nutrition (01.11.2021)
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Journal Article
Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride
Pashaei, Mitra, Mollakhalili‐Meybodi, Neda, Sadeghizadeh, Jalal, Mirmoghtadaei, Leila, Fallahzadeh, Hossein, Arab, Masoumeh
Published in Food science & nutrition (01.10.2022)
Published in Food science & nutrition (01.10.2022)
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Journal Article
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
Nematollahi, Amene, Mollakhalili Meybodi, Neda, Mousavi Khaneghah, Amin
Published in Food control (01.09.2021)
Published in Food control (01.09.2021)
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Journal Article
Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques
Mollakhalili-Meybodi, Neda, Khorshidian, Nasim, Nematollahi, Amene, Arab, Masoumeh
Published in Environmental science and pollution research international (01.04.2021)
Published in Environmental science and pollution research international (01.04.2021)
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Journal Article
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
Arab, Masoumeh, Yousefi, Mojtaba, Khanniri, Elham, Azari, Masoumeh, Ghasemzadeh-Mohammadi, Vahid, Mollakhalili-Meybodi, Neda
Published in Journal of food science and technology (01.06.2023)
Published in Journal of food science and technology (01.06.2023)
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Journal Article
Mitigation of potentially toxic elements in food products by probiotic bacteria: A comprehensive review
Mirza Alizadeh, Adel, Hosseini, Hedayat, Mollakhalili Meybodi, Neda, Hashempour-Baltork, Fataneh, Alizadeh-Sani, Mahmood, Tajdar-oranj, Behrouz, Pirhadi, Mohadeseh, Mousavi Khaneghah, Amin
Published in Food research international (01.02.2022)
Published in Food research international (01.02.2022)
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Journal Article
Coffee substitutes: A review of the technology, characteristics, application, and future perspective
Tahmouzi, Sima, Nasab, Sara Sanaei, Alizadeh-Salmani, Behnam, Zare, Leila, Mollakhalili-Meybodi, Neda, Nematollahi, Amene
Published in Comprehensive reviews in food science and food safety (01.11.2024)
Published in Comprehensive reviews in food science and food safety (01.11.2024)
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Journal Article
Co-encapsulation of omega-3 and vitamin D3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties
Shakeri, Mohammad, Ghobadi, Runak, Sohrabvandi, Sara, Khanniri, Elham, Mollakhalili-Meybodi, Neda
Published in Frontiers in nutrition (Lausanne) (03.04.2024)
Published in Frontiers in nutrition (Lausanne) (03.04.2024)
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Journal Article
Inulin enriched wheat bread: interaction of polymerization degree and fermentation type
Mohammadi, Faezeh, Ehrampoush, Mohammad Hassan, Shamsi, Farimah, Ardakani, Seyed Ali Yasini, Mollakhalili-Meybodi, Neda
Published in Journal of food measurement & characterization (01.12.2021)
Published in Journal of food measurement & characterization (01.12.2021)
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Journal Article
Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth
Mollakhalili Meybodi, Neda, Mohammadifar, Mohammad Amin, Farhoodi, Mehdi, Skytte, Jacob Lercke, Abdolmaleki, Khadije
Published in Journal of dispersion science and technology (03.06.2017)
Published in Journal of dispersion science and technology (03.06.2017)
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Journal Article