Medicinal Food Products; a New Approach from Ordinary Foods to Medicine

por M. Mortazavian, Amir, Mollakhalili Meybodi, Neda
Publicado 2016

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins

por Mollakhalili‐Meybodi, Neda, Nejati, Roghayeh, Sayadi, Mehran, Nematollahi, Amene
Publicado 2022

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

por Mollakhalili‐meybodi, Neda, Ehrampoush, Mohammad Hassan, Hajimohammadi, Bahador, Mosaddegh, Mohammad Hassan
Publicado 2022

Application of inulin in bread: A review of technological properties and factors affecting its stability

por Mohammadi, Faezeh, Shiri, Ameneh, Tahmouzi, Sima, Mollakhalili‐Meybodi, Neda, Nematollahi, Amene
Publicado 2022

Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

por Pashaei, Mitra, Mollakhalili‐Meybodi, Neda, Sadeghizadeh, Jalal, Mirmoghtadaei, Leila, Fallahzadeh, Hossein, Arab, Masoumeh
Publicado 2022

Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

por Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Publicado 2021

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

por Tahmouzi, Sima, Meftahizadeh, Heidar, Eyshi, Saba, Mahmoudzadeh, Amin, Alizadeh, Behnam, Mollakhalili‐Meybodi, Neda, Hatami, Mehrnaz
Publicado 2023