Mohammed Obadi

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 8

Top Venues

Journal of texture studies

Food & function

Journal of food science

Jiangsu University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Jiangsu University

China

Postdoctoral Research Associate :: Food & Biological Engineering

Publications

Xiaoqian Zhou, Jin Chen, Haitao Zheng, Di An, Mohammed Obadi, Bin Xu
Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective. Journal of texture studies 55 (3) (2024)
Mohammed Obadi, Yuntong Li, Bin Xu
Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies. Journal of food science (2023)
Mohammed Obadi, Bin Xu
Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food & function (2023)
Tianxiu Wang, Yiyi Jiang, Shuyi Liu, Mohammed Obadi, Bin Xu, Song Jiang
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. Journal of texture studies 53 (2) (2022)
Yu Chen, Mohammed Obadi, Shuyi Liu, Yajing Qi, Zhongwei Chen, Song Jiang, Bin Xu
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis. Journal of texture studies 51 (4) (2020)
Min Liao, Yajing Qi, Shuyi Liu, Mohammed Obadi, Bin Xu
Sandwich-type sheeting improved the processing and eating qualities of potato noodles. Journal of texture studies 52 (1) (2020)
Qingqing Li, Mohammed Obadi, Yajing Qi, Shuyi Liu, Yiyi Jiang, Qian Zhang, Jun Sun, Song Jiang, Bin Xu
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis. Journal of texture studies 51 (3) (2019)
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Abdellatif A Sulieman, Amer Ali Mahdi, Khalid Mohammed, Hui-Ming Zhou
Shelf life characteristics of bread produced from ozonated wheat flour. Journal of texture studies 49 (5) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Mohammed Obadi