| Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions AE Pure, ME Pure Applied Food Biotechnology 3 (2), 125-130, 2016 | 82 | 2016 |
| Antioxidant, antibacterial and color analysis of garlic fermented in kombucha and red grape vinegar AE Pure, ME Pure Applied Food Biotechnology 3 (4), 246-252, 2016 | 26 | 2016 |
| Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food A Ebrahimi Pure, MS Yarmand, M Farhoodi, A Adedeji Journal of Texture Studies, 2021 | 20 | 2021 |
| Chemical composition of garlic fermented in red grape vinegar and kombucha AE Pure, SMG Mofidi, F Keyghobadi, ME Pure Journal of Functional Foods 34, 347-355, 2017 | 20 | 2017 |
| Migration of nano-clay and nano-silica from low-density polyethylene nanocomposites into different food simulants N Hafttananian, M Zabihzadeh Khajavi, M Farhoodi, K Jahanbin, ... Journal of Food Measurement and Characterization 15 (5), 3893-3900, 2021 | 7 | 2021 |
| Atomic force microscopy (AFM) of nanoencapsulated food ingredients Z Emam-Djomeh, AE Pure, ME Pure Characterization of Nanoencapsulated Food Ingredients, 159-188, 2020 | 4 | 2020 |
| Effect of Alyssum homolocarpum gum as fat replacer on chemical and sensory properties of ultra-filtrated Iranian white chee F Azarnia, L Roozbeh, B Alaeddini, A Ebrahimi Pure First International Conference on Natural Food Hydrocolloids, Mashhad, Iran …, 2014 | 3 | 2014 |
| Alyssum homolocarpum gum as stabilizer in yogurt drink (Doogh) AE Pure, M Shojaei, S Tadbiri 3rd international conference on research in engineering, science and …, 2016 | 2 | 2016 |
| Future Food: Unveiling Key Trends and Technological Innovations through a Conversation-based Survey with ChatGPT and DALL-E A Ebrahimi Pure Available at SSRN 4515894, 2023 | | 2023 |
| Special Foods for Dysphagia: Designing and Industrialization Prospects A Ebrahimi Pure, MS Yarmand, M Farhoodi Available at SSRN 4441959, 2023 | | 2023 |
| In vitro assays for predicting the safety of food-based nanomaterials Z Emam-Djomeh, A Ebrahimi Pure, M Ebrahimi Pure Safety and Regulatory Issues of Nanoencapsulated Food Ingredients 7, 119-142, 2021 | | 2021 |
Mehdi FarhoodiDepartment of Food Science and Technology, Shahid Beheshti University of Medical Sciences在 sbmu.ac.ir 的电子邮件经过验证
