| Production, application and health effects of banana pulp and peel flour in the food industry AA Khoozani, J Birch, AEDA Bekhit Journal of Food Science and Technology, 1-12, 2019 | 186* | 2019 |
| Resistant starch in food industry: A changing outlook for consumer and producer A Homayouni, A Amini, AK Keshtiban, AM Mortazavian, K Esazadeh, ... Starch‐Stärke 66 (1-2), 102-114, 2014 | 182 | 2014 |
| Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour AA Khoozani, AEDA Bekhit, J Birch International Journal of Biological Macromolecules 130 (130C), 938-946, 2019 | 70 | 2019 |
| The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility A Amini Khoozani, B Kebede, J Birch, AEDA Bekhit Foods 9 (2), 152, 2020 | 53 | 2020 |
| Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour AA Khoozani, B Kebede, AEDA Bekhit LWT, 109252, 2020 | 45 | 2020 |
| Resistant Starch as a Bioactive Compound in Colorectal Cancer Prevention AH Amir Amini, Leyla Khalili, Ata K. Keshtiban Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion …, 2016 | 26* | 2016 |
| Date canning: a new approach for the long time preservation of date A Homayouni, A Azizi, AK Keshtiban, A Amini, A Eslami Journal of food science and technology 52, 1872-1880, 2015 | 24 | 2015 |
| Resistant Starch Preparation Methods AA Khoozani, J Birch, AEDA Bekhit Encyclopedia of Food Chemistry, 390-394, 2019 | 18 | 2019 |
| Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing A Amini Khoozani, J Birch, AEDA Bekhit Journal of Food Measurement and Characterization 14, 1533-1542, 2020 | 16 | 2020 |
| Resistant Starch in Food Industry L Khalili, A Amini Polysaccharides, 663-673, 2015 | 14 | 2015 |
| The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach AA Khoozani, B Kebede, AEDA Bekhit Applied Food Research 2 (2), 100202, 2022 | 6 | 2022 |
| The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutrieional and In Vitro Digestibility. Foods, 9 (2): 152 AA Khoozani, B Kebede, J Birch, A Bekhit | 6 | 2020 |
| Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni AA Khoozani, AH Rad, A Keshtiban, HR Pirouzian, M Javadi, N Shahbazi, ... Starch‐Stärke 73 (3-4), 2000003, 2021 | 1 | 2021 |
| Evaluation of physicochemical, rheological, microbial and sensory properties of canned date A Azizi, R Teymori, A Khodaverdivand, A Amini, N Lotfollahi Iranian Journal of Nutrition Sciences & Food Technology 10 (2), 95-102, 2015 | 1 | 2015 |
| Characteristics and functional properties of green banana flour: An opportunity for functional bread production A Amini Khoozani University of Otago, 2021 | | 2021 |
| Investigation of Adding Resistant Starch Type Two on the Physical, Rheological, Organoleptic and Cooking Characteristics of Fortified Probiotic Macaroni A Amini, A Khodavirdivand Keshtiban, M Mohammadi, ... Iranian Journal of Nutrition Sciences & Food Technology 10 (1), 81-88, 2015 | | 2015 |
| Quality assessment of honeys In Market of Iran A Keshtiban, A Amini, A Tajaddini 23th National Congress of Food Science and Technology, 2015 | | 2015 |
| An improvement on rheological properties of prebiotic macaroni with enrichment of resistant starch A Amini, A Homayouni, A Keshtiban 23th National Congress of Food Science and Technology, 2015 | | 2015 |
| The technology of producing date can in glassy jar A Amini, A Homayouni, A Keshtiban | | 2013 |
| Production of Bio-Pre macaroni containing resistant starch A Amini, A Homayouni, A Keshtiban | | 2013 |
Alaa BekhitProfessor of Food Science, University of Otago在 otago.ac.nz 的电子邮件经过验证
