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Neda mollakhalili meybodi
Neda mollakhalili meybodi
Department of Food Science and Technology, Shahid Sadoughi University of Medical Science
Verified email at sbmu.ac.ir
Title
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Cited by
Year
Sheep milk: Physicochemical characteristics and relevance for functional food development
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
4662017
The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
K Abdolmaleki, MA Mohammadifar, R Mohammadi, G Fadavi, ...
Carbohydrate polymers 140, 342-348, 2016
1042016
Phytochemicals in cancer prevention: a review of the evidence
N Mollakhalili Meybodi, AM Mortazavian, A Bahadori Monfared, ...
Iranian Journal of Cancer Prevention 10 (1), 2017
1012017
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
LL Ferrão, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ...
Food Research International 86, 93-102, 2016
1002016
Probiotic viability in yoghurt: A review of influential factors
NM Meybodi, AM Mortazavian, M Arab, A Nematollahi
International Dairy Journal 109, 104793, 2020
972020
Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques
N Mollakhalili-Meybodi, N Khorshidian, A Nematollahi, M Arab
Environmental Science and Pollution Research 28, 15627-15645, 2021
512021
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
N Mollakhalili-Meybodi, M Yousefi, A Nematollahi, N Khorshidian
European Food Research and Technology 247, 1579-1594, 2021
462021
A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives
M Arab, M Yousefi, E Khanniri, M Azari, V Ghasemzadeh-Mohammadi, ...
Journal of Food Science and Technology 60 (6), 1656-1665, 2023
452023
An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
A Nematollahi, NM Meybodi, AM Khaneghah
Food Control 127, 108144, 2021
452021
Gluten-Free Bread Quality: A Review of the Improving Factors.
N Mollakhalili Meybodi, MA Mohammadifar, E Feizollahi
Journal of Food Quality & Hazards Control 2 (3), 2015
392015
Mayonnaise main ingredients influence on its structure as an emulsion
M Taslikh, N Mollakhalili-Meybodi, AM Alizadeh, MM Mousavi, ...
Journal of Food Science and Technology 59 (6), 2108-2116, 2022
362022
Probiotic supplements and food products: Comparison for different targets
MN MOLLAKHALILI, AM Mortazavian, S SOHRABVANDI, AGDA CRUZ, ...
APPLIED FOOD BIOTECHNOLOGY 4 (3), 123-132, 2017
342017
Probiotic supplements and food products: a comparative approach
N Meybodi, A Mortazavian
Biochem Pharmacol 6 (2), 2167-0501.1000227, 2017
312017
Effective factors on the stability of oil-in-water emulsion based beverage: a review
N Mollakhalili Meybodi, MA Mohammadifar, AR Naseri
Journal of food quality and hazards control 1 (3), 67-71, 2014
302014
Effect of dispersed phase volume fraction on physical stability of oil-in-water emulsion in the presence of gum tragacanth
N Mollakhalili Meybodi, MA Mohammadifar, KH Abdolmaleki
Journal of food quality and hazards control 1 (4), 102-107, 2014
292014
Harmful compounds of soy milk: Characterization and reduction strategies
N Mollakhalili-Meybodi, M Arab, L Zare
Journal of Food Science and Technology 59 (10), 3723-3732, 2022
272022
Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour
L Zare, N Mollakhalili-Meybodi, H Fallahzadeh, M Arab
Lwt 155, 112898, 2022
262022
Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin
M Arab, SH Razavi, SM Hosseini, K Nayebzadeh, NM Meybodi, ...
LWT 114, 108373, 2019
262019
Microbial exopolysaccharides: a review of their function and application in food sciences
N Mollakhalili Meybodi, MA Mohammadifar
Journal of food quality and hazards control 2 (4), 112-117, 2015
262015
Mitigation of potentially toxic elements in food products by probiotic bacteria: a comprehensive review
AM Alizadeh, H Hosseini, NM Meybodi, F Hashempour-Baltork, ...
Food Research International 152, 110324, 2022
232022
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