| Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties E Abedi, MA Sahari Food science & nutrition 2 (5), 443-463, 2014 | 653 | 2014 |
| Lactic acid production–producing microorganisms and substrates sources-state of art E Abedi, SMB Hashemi Heliyon 6 (10), 2020 | 259 | 2020 |
| Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties SMB Hashemi, AM Khaneghah, M Koubaa, FJ Barba, E Abedi, ... Process Biochemistry 65, 197-204, 2018 | 106 | 2018 |
| Chemical modifications and their effects on gluten protein: An extensive review E Abedi, K Pourmohammadi Food chemistry 343, 128398, 2021 | 84 | 2021 |
| Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp M Azadian, M Moosavi-Nasab, E Abedi European Food Research and Technology 235, 83-90, 2012 | 61 | 2012 |
| Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico‐chemical properties of bleached soya bean oil E Abedi, MA Sahari, M Barzegar, MH Azizi International Journal of Food Science & Technology 50 (4), 857-863, 2015 | 56 | 2015 |
| 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 |
| 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 | 42 | 2018 |
| Effects of pH changes on functional properties of native and acetylated wheat gluten. M Majzoobi, E Abedi International Food Research Journal 21 (3), 2014 | 42 | 2014 |
| Fabrication, characterization, and performance of antimicrobial alginate-based films containing thymol-loaded lipid nanoparticles: Comparison of nanoemulsions and … N Karimi-Khorrami, M Radi, S Amiri, E Abedi, DJ McClements International journal of biological macromolecules 207, 801-812, 2022 | 41 | 2022 |
| Effect of frying in different culinary fats on the fatty acid composition of silver carp M Naseri, E Abedi, B Mohammadzadeh, A Afsharnaderi Food Science & Nutrition 1 (4), 292-297, 2013 | 41 | 2013 |
| Functional properties of acetylated glutenin and gliadin at varying pH values M Majzoobi, E Abedi, A Farahnaky, M Aminlari Food Chemistry 133 (4), 1402-1407, 2012 | 41 | 2012 |
| Enzymatic modifications of gluten protein: Oxidative enzymes K Pourmohammadi, E Abedi Food Chemistry 356, 129679, 2021 | 40 | 2021 |
| 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 | 38 | 2020 |
| Dual‐frequency ultrasound for ultrasonic‐assisted esterification E Abedi, K Pourmohammadi, S Abbasi Food science & nutrition 7 (8), 2613-2624, 2019 | 38 | 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 | 36 | 2020 |
| Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties. Food Sci Nutr 2: 443–463 E Abedi, MA Sahari | 32 | 2014 |
| 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 | 31 | 2021 |
| Reduction of phytic acid, aflatoxins and other mycotoxins in wheat during germination S Pakfetrat, S Amiri, M Radi, E Abedi, L Torri Journal of the Science of Food and Agriculture 99 (10), 4695-4701, 2019 | 30 | 2019 |
| Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures R Roohi, E Abedi, SMB Hashemi, K Marszałek, JM Lorenzo, FJ Barba Innovative food science & emerging technologies 55, 66-79, 2019 | 29 | 2019 |
Kiana PourmohammadiAssociate professor, Fasa university在 fasau.ac.ir 的电子邮件经过验证
