| Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread A Sadeghi, M Ebrahimi, SA Mortazavi, A Abedfar Food Control 95, 298-307, 2019 | 83 | 2019 |
| Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads E Pontonio, L Nionelli, JA Curiel, A Sadeghi, R Di Cagno, M Gobbetti, ... Food microbiology 47, 99-110, 2015 | 69 | 2015 |
| Moisture dependent physical properties of canola seeds SMA Razavi, S Yeganehzad, A Sadeghi JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 11 (3), 309-322, 2009 | 58 | 2009 |
| Evaluation of Different Parameters Effect on Maltodextrin Production by a-amylase Termamyl 2-x SAMMNM A. Sadeghi, F. Shahidi World Applied Sciences Journal 3 (3), 34-39, 2008 | 58 | 2008 |
| Postbiotic and Anti-aflatoxigenic Capabilities of Lactobacillus kunkeei as the Potential Probiotic LAB Isolated from the Natural Honey M Ebrahimi, A Sadeghi, D Rahimi, H Purabdolah, S Shahryari Probiotics and Antimicrobial Proteins 13, 343-355, 2021 | 37 | 2021 |
| Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough A Sadeghi, M Ebrahimi, M Raeisi, Z Nematollahi Biological control 130, 70-79, 2019 | 37 | 2019 |
| The secrets of sourdough; a review of miraculous potentials of sourdough in bread shelf life. A Sadeghi | 37 | 2008 |
| Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi, J Feizy LWT 96, 686-693, 2018 | 32 | 2018 |
| Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough Z Khanlari, A Moayedi, P Ebrahimi, M Khomeiri, A Sadeghi Journal of Food Processing and Preservation 45 (10), e15869, 2021 | 26 | 2021 |
| Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities A Sadeghi, M Ebrahimi, S Shahryari, MS Kharazmi, SM Jafari Trends in Food Science & Technology 128, 278-295, 2022 | 25 | 2022 |
| Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties A Abedfar, A Sadeghi Heliyon 5 (10), 2019 | 25 | 2019 |
| Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica) H Purabdolah, A Sadeghi, M Ebrahimi, M Kashaninejad, ... Journal of Food Measurement and Characterization 14, 1754-1764, 2020 | 23 | 2020 |
| The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread M Ebrahimi, A Sadeghi, SA Mortazavi Annals of microbiology 70, 1-12, 2020 | 22 | 2020 |
| Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree M Ebrahimi, SMA Noori, A Sadeghi, O emir Coban, J Zanganeh, ... LWT 158, 113079, 2022 | 21 | 2022 |
| Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough. A Sadeghi, M Raeisi, M Ebrahimi, B Sadeghi Journal of Food Quality & Hazards Control 3 (1), 2016 | 21 | 2016 |
| Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry H Pourjafar, F Ansari, A Sadeghi, SA Samakkhah, SM Jafari Critical Reviews in Food Science and Nutrition 63 (26), 8194-8225, 2023 | 19 | 2023 |
| The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread F Hajinia, A Sadeghi, A Sadeghi Mahoonak Journal of Food Safety 41 (1), e12873, 2021 | 18 | 2021 |
| Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree A Sadeghi, M Ebrahimi, M Raeisi, SM Ghods Mofidi Journal of Food Measurement and Characterization 13, 2837-2845, 2019 | 18 | 2019 |
| Evaluation of Lactobacillus sanfransicencis(ATCC 14917)and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life A Sadeghi, F Shahidi, A Mortazavi, MN Mahallati African Journal of Biotechnology 7 (18), 2008 | 17 | 2008 |
| Effects of microbial-derived biotics (meta/pharma/post-biotics) on the modulation of gut microbiome and metabolome; general aspects and emerging trends A Sadeghi, M Ebrahimi, MS Kharazmi, SM Jafari Food Chemistry 411, 135478, 2023 | 15 | 2023 |
A.AbedfarPh.D of Food Science & Technology (Food Microbiology)在 guilan.ac.ir 的电子邮件经过验证
