Neda mollakhalili meybodi

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Medförfattare

Amir M. MortazavianAssociate Professor of Food Science and TechnologyVerifierad e-postadress på ut.ac.ir
amene nematollahiDepartment of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, FasaVerifierad e-postadress på sbmu.ac.ir
Masoumeh ArabDepartment of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, YazdVerifierad e-postadress på ssu.ac.ir
Mohammadamin MohammadifarNational Food Institute, Technical University of DenmarkVerifierad e-postadress på food.dtu.dk
Daniel GranatoProfessor of Functional Foods - University of LimerickVerifierad e-postadress på ul.ie
Nasim KhorshidianShahid Beheshti University of Medical SciencesVerifierad e-postadress på sbmu.ac.ir
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasVerifierad e-postadress på unicamp.br
Celso Fasura BalthazarDepartment of Food Science, State University of CampinasVerifierad e-postadress på unicamp.br
Sara SohrabvandiAssistant Professor of Food Science and TechnologyVerifierad e-postadress på ut.ac.ir
Khadije AbdolmalekiKermanshah University of Medical Sciences, Food Science and TechnologyVerifierad e-postadress på kums.ac.ir
Leila MirmoghtadaieAssociate Professor of food science and technology, Shahid Beheshti University of Medical ScienceVerifierad e-postadress på sbmu.ac.ir
Reza mohammadiDepartment of Food Science and Technology, School of Nutrition Sciences and Food TechnologyVerifierad e-postadress på kums.ac.ir
seyede marzieh hosseiniAssociate professor of food science and technology, Shahid Beheshti University of Medical SciencesVerifierad e-postadress på sbmu.ac.ir
Ehsan FeizollahiPhD- Department of Agricultural, Food and Nutritional Science, University of AlbertaVerifierad e-postadress på ualberta.ca
Patrícia Blumer ZacarchencoInstituto de Tecnologia de Alimentos (Food Technology Institute)Verifierad e-postadress på ital.sp.gov.br
Renata RaicesProfessor de Química AnalíticaVerifierad e-postadress på ifrj.edu.br
Adriano Gomes da CruzProfessor do IFRJVerifierad e-postadress på ifrj.edu.br
Abdolhossein NaseriAssociate Prof. of Analytical Chemistry, University of TabrizVerifierad e-postadress på tabrizu.ac.ir
Seyed Hadi RazaviProfessor of Food Bioprocess Engineering, University of TehranVerifierad e-postadress på ut.ac.ir
Mehdi FarhoodiDepartment of Food Science and Technology, Shahid Beheshti University of Medical SciencesVerifierad e-postadress på sbmu.ac.ir

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Neda mollakhalili meybodi

Department of Food Science and Technology, Shahid Sadoughi University of Medical Science

Verifierad e-postadress på sbmu.ac.ir

Maillard reaction Gluten cereal science transglutaminase functional food


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	År
Sheep milk: Physicochemical characteristics and relevance for functional food development CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ... Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017	514	2017
Probiotic viability in yoghurt: A review of influential factors NM Meybodi, AM Mortazavian, M Arab, A Nematollahi International Dairy Journal 109, 104793, 2020	142	2020
The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth K Abdolmaleki, MA Mohammadifar, R Mohammadi, G Fadavi, ... Carbohydrate polymers 140, 342-348, 2016	116	2016
Phytochemicals in cancer prevention: a review of the evidence N Mollakhalili Meybodi, AM Mortazavian, A Bahadori Monfared, ... Iranian Journal of Cancer Prevention 10 (1), 2017	115	2017
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ... Food Research International 86, 93-102, 2016	108	2016
A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives M Arab, M Yousefi, E Khanniri, M Azari, V Ghasemzadeh-Mohammadi, ... Journal of Food Science and Technology 60 (6), 1656-1665, 2023	105	2023
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods N Mollakhalili-Meybodi, M Yousefi, A Nematollahi, N Khorshidian European Food Research and Technology 247, 1579-1594, 2021	68	2021
Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques N Mollakhalili-Meybodi, N Khorshidian, A Nematollahi, M Arab Environmental Science and Pollution Research 28, 15627-15645, 2021	67	2021
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges A Nematollahi, NM Meybodi, AM Khaneghah Food Control 127, 108144, 2021	64	2021
Mayonnaise main ingredients influence on its structure as an emulsion M Taslikh, N Mollakhalili-Meybodi, AM Alizadeh, MM Mousavi, ... Journal of Food Science and Technology 59 (6), 2108-2116, 2022	58	2022
Gluten-free bread quality: A review of the improving factors N Mollakhalili Meybodi, MA Mohammadifar, E Feizollahi Journal of food quality and hazards control 2 (3), 81-85, 2015	47	2015
Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour L Zare, N Mollakhalili-Meybodi, H Fallahzadeh, M Arab Lwt 155, 112898, 2022	41	2022
Probiotic supplements and food products: a comparative approach N Meybodi, A Mortazavian Biochem Pharmacol 6 (2), 2167-0501.1000227, 2017	38	2017
Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action S Tahmouzi, H Meftahizadeh, S Eyshi, A Mahmoudzadeh, B Alizadeh, ... Food science & nutrition 11 (9), 4869-4897, 2023	37	2023
Probiotic supplements and food products: Comparison for different targets MN MOLLAKHALILI, AM Mortazavian, S SOHRABVANDI, AGDA CRUZ, ... Applied Food Biotechnology 4 (3), 123-132, 2017	37	2017
Effective factors on the stability of oil-in-water emulsion based beverage: a review N Mollakhalili Meybodi, MA Mohammadifar, AR Naseri Journal of food quality and hazards control 1 (3), 67-71, 2014	36	2014
Wheat bread: Potential approach to fortify its lysine content NM Meybodi, L Mirmoghtadaie, Z Sheidaei, AM Mortazavian Current Nutrition & Food Science 15 (7), 630-637, 2019	33	2019
Harmful compounds of soy milk: characterization and reduction strategies N Mollakhalili-Meybodi, M Arab, L Zare Journal of Food Science and Technology 59 (10), 3723-3732, 2022	32	2022
Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin M Arab, SH Razavi, SM Hosseini, K Nayebzadeh, NM Meybodi, ... LWT 114, 108373, 2019	32	2019
Effect of dispersed phase volume fraction on physical stability of oil-in-water emulsion in the presence of gum tragacanth NM Meybodi, MA Mohammadifar, KH Abdolmaleki Journal of food quality and hazards control 1 (4), 102-107, 2014	32	2014

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