Mollakhalili-Meybodi N - Search Results

1

Cold Plasma Treatment of Quinoa Grains: Changes in Phytic Acid, Saponin, Content, and Antioxidant Capacity.

Arjmand S, Sadrabad EK, Ramroudi F, Mollakhalili-Meybodi N. Arjmand S, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2024 Dec 19;13(1):e4691. doi: 10.1002/fsn3.4691. eCollection 2025 Jan. Food Sci Nutr. 2024. PMID: 39803298 Free PMC article.

2

Coffee substitutes: A review of the technology, characteristics, application, and future perspective.

Tahmouzi S, Nasab SS, Alizadeh-Salmani B, Zare L, Mollakhalili-Meybodi N, Nematollahi A. Tahmouzi S, et al. Among authors: mollakhalili meybodi n. Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70041. doi: 10.1111/1541-4337.70041. Compr Rev Food Sci Food Saf. 2024. PMID: 39385342 Review.

3

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread.

Hashemi S, Mollakhalili-Meybodi N, Akrami Mohajeri F, Fallahzadeh H, Khalili Sadrabad E. Hashemi S, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2024 Feb 28;12(6):3982-3992. doi: 10.1002/fsn3.4056. eCollection 2024 Jun. Food Sci Nutr. 2024. PMID: 38873473 Free PMC article.

4

Co-encapsulation of omega-3 and vitamin D₃ in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties.

Shakeri M, Ghobadi R, Sohrabvandi S, Khanniri E, Mollakhalili-Meybodi N. Shakeri M, et al. Among authors: mollakhalili meybodi n. Front Nutr. 2024 Apr 3;11:1323067. doi: 10.3389/fnut.2024.1323067. eCollection 2024. Front Nutr. 2024. PMID: 38633604 Free PMC article.

5

Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

Jamali N, Sayadi M, Nejati R, Mohammadi F, Nematollahi A, Mollakhalili-Meybodi N. Jamali N, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2023 Nov 27;12(2):1146-1157. doi: 10.1002/fsn3.3829. eCollection 2024 Feb. Food Sci Nutr. 2023. PMID: 38370065 Free PMC article.

6

Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity.

Arjmand S, Mollakhalili-Meybodi N, Akrami Mohajeri F, Madadizadeh F, Khalili Sadrabad E. Arjmand S, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2023 Sep 14;11(12):7594-7604. doi: 10.1002/fsn3.3679. eCollection 2023 Dec. Food Sci Nutr. 2023. PMID: 38107108 Free PMC article.

7

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

Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili-Meybodi N, Hatami M. Tahmouzi S, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2023 May 7;11(9):4869-4897. doi: 10.1002/fsn3.3383. eCollection 2023 Sep. Food Sci Nutr. 2023. PMID: 37701200 Free PMC article. Review.

8

The occurrence of aflatoxin M1 in milk samples of Iran: a systematic review and meta-analysis.

Mollakhalili-Meybodi N, Nematollahi A. Mollakhalili-Meybodi N, et al. Environ Monit Assess. 2023 Jun 1;195(6):786. doi: 10.1007/s10661-023-11373-9. Environ Monit Assess. 2023. PMID: 37261597 Review.

9

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. Arab M, et al. Among authors: mollakhalili meybodi n. J Food Sci Technol. 2023 Jun;60(6):1656-1665. doi: 10.1007/s13197-022-05403-6. Epub 2022 Apr 12. J Food Sci Technol. 2023. PMID: 37187980 Free PMC article. Review.

10

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

Mohammadi F, Shiri A, Tahmouzi S, Mollakhalili-Meybodi N, Nematollahi A. Mohammadi F, et al. Among authors: mollakhalili meybodi n. Food Sci Nutr. 2022 Nov 14;11(2):639-650. doi: 10.1002/fsn3.3141. eCollection 2023 Feb. Food Sci Nutr. 2022. PMID: 36789054 Free PMC article. Review.

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