Neda Mollakhalili-Meybodi

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 12

Top Topics

Gas Chromatography

Top Venues

Food science & nutrition

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

Publications

Saba Hashemi, Neda Mollakhalili-Meybodi, Fateme Akrami Mohajeri, Hossein Fallahzadeh, Elham Khalili Sadrabad
Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread. Food science & nutrition 12 (6) (2024)
Saba Hashemi, Neda Mollakhalili-Meybodi, Fateme Akrami Mohajeri, Hossein Fallahzadeh, Elham Khalili Sadrabad
Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread. Food science & nutrition 12 (6) (2024)
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, Faezeh Mohammadi, Amene Nematollahi, Neda Mollakhalili-Meybodi
Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. Food science & nutrition 12 (2) (2023)
Sanaz Arjmand, Neda Mollakhalili-Meybodi, Fateme Akrami Mohajeri, Narges Khanjani, Elham Khalili Sadrabad
Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity. Food science & nutrition 11 (12) (2023)
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, Faezeh Mohammadi, Amene Nematollahi, Neda Mollakhalili-Meybodi
Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. Food science & nutrition 12 (2) (2023)
Sanaz Arjmand, Neda Mollakhalili-Meybodi, Fateme Akrami Mohajeri, Narges Khanjani, Elham Khalili Sadrabad
Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity. Food science & nutrition 11 (12) (2023)
Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, Neda Mollakhalili-Meybodi, Amene Nematollahi
Application of inulin in bread: A review of technological properties and factors affecting its stability. Food science & nutrition 11 (2) (2022)
Neda Mollakhalili-Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, Mohammad Hassan Mosaddegh
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective. Food science & nutrition 11 (1) (2022)
Neda Mollakhalili-Meybodi, Roghayeh Nejati, Mehran Sayadi, Amene Nematollahi
Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food science & nutrition 10 (6) (2022)
Neda Mollakhalili-Meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, Mohammad Hassan Mosaddegh
Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective. Food science & nutrition 11 (1) (2022)
Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, Neda Mollakhalili-Meybodi, Amene Nematollahi
Application of inulin in bread: A review of technological properties and factors affecting its stability. Food science & nutrition 11 (2) (2022)
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Farimah Shamsi, Neda Mollakhalili-Meybodi
Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type. Food science & nutrition 9 (11) (2021)