| Chemical modifications and their effects on gluten protein: An extensive review E Abedi, K Pourmohammadi Food chemistry 343, 128398, 2021 | 91 | 2021 |
| The effect of ultrasonic probe size for effective ultrasound-assisted pregelatinized starch E Abedi, K Pourmohammadi, M Jahromi, M Niakousari, L Torri Food and Bioprocess Technology 12, 1852-1862, 2019 | 48 | 2019 |
| Enzymatic modifications of gluten protein: Oxidative enzymes K Pourmohammadi, E Abedi Food Chemistry 356, 129679, 2021 | 45 | 2021 |
| Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel K Pourmohammadi, E Abedi, SMB Hashemi, L Torri International Journal of Biological Macromolecules 120, 1935-1943, 2018 | 44 | 2018 |
| The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review E Abedi, K Pourmohammadi Food Science & Nutrition 8 (12), 6301-6319, 2020 | 43 | 2020 |
| Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds FJ Barba, JMA Saraiva, G Cravotto, JM Lorenzo Woodhead Publishing, 2019 | 43 | 2019 |
| Dual‐frequency ultrasound for ultrasonic‐assisted esterification E Abedi, K Pourmohammadi, S Abbasi Food science & nutrition 7 (8), 2613-2624, 2019 | 39 | 2019 |
| Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre-and post-ultrasonic treatment E Abedi, K Pourmohammadi Food Hydrocolloids 105, 105826, 2020 | 37 | 2020 |
| Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review K Pourmohammadi, E Abedi Food Science & Nutrition 9 (7), 3988-4006, 2021 | 36 | 2021 |
| Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties E Abedi, M Sayadi, K Pourmohammadi Food Hydrocolloids 129, 107676, 2022 | 29 | 2022 |
| The effects of beta‐glucan rich oat bread on serum nitric oxide and vascular endothelial function in patients with hypercholesterolemia F Tabesh, H Sanei, M Jahangiri, A Momenizadeh, E Tabesh, ... BioMed research international 2014 (1), 481904, 2014 | 26 | 2014 |
| Effect of ionic strength (NaCl and CaCl2) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin E Abedi, M Majzoobi, A Farahnaky, K Pourmohammadi, MR Mahmoudi International journal of biological macromolecules 120, 2035-2047, 2018 | 24 | 2018 |
| Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat M Sayadi, AM Langroodi, K Pourmohammadi Journal of Food Measurement and Characterization 15, 5159-5169, 2021 | 23 | 2021 |
| Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit K Pourmohammadi, E Abedi, S Farahmandi, MR Mahmoudi, ... Journal of Food Process Engineering 42 (2), e12962, 2019 | 19 | 2019 |
| Comparison between surface hydrophobicity of heated and thermosonicated cells to detoxify aflatoxin B1 by co-culture Lactobacillus plantarum and Lactobacillus rhamnosus in … E Abedi, K Pourmohammadi, M Mousavifard, M Sayadi Lwt 154, 112616, 2022 | 18 | 2022 |
| The effect of pre and post-ultrasonication on the aggregation structure and physicochemical characteristics of tapioca starch containing sucrose, isomalt and maltodextrin K Pourmohammadi, E Abedi International Journal of Biological Macromolecules 163, 485-496, 2020 | 17 | 2020 |
| The effect of thermal processing and different concentrations of resistant starch on X-ray pattern, crystallization kinetics and morphological properties of noodles … K Pourmohammadi, E Abedi, MJ Amiri, MH Daneshgar, L Torri Journal of Food Measurement and Characterization 13, 3149-3161, 2019 | 17 | 2019 |
| Fat-soluble vitamins SMB Hashemi, K Pourmohammadi, A Gholamhosseinpour, I Es, ... Innovative thermal and non-thermal processing, bioaccessibility and …, 2019 | 15 | 2019 |
| EVALUATION OF DOUGH RHEOLOGY AND QUALITY OF SUGAR-FREE BISCUITS: ISOMALT, MALTODEXTRIN, AND STEVIA. K Pourmohammadi, MB Najafi, M Majzoobi, A Koocheki, A Farahnaki Carpathian Journal of Food Science & Technology 9 (4), 2017 | 14 | 2017 |
| Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation E Abedi, K Pourmohammadi, M Sayadi Journal of Food Composition and Analysis 106, 104355, 2022 | 12 | 2022 |
