Physical properties of watermelon seed as a function of moisture content and variety A Koocheki, SMA Razavi, E Milani, TM Moghadam, M Abedini, ... International Agrophysics 21 (4), 349-359, 2007 | 236 | 2007 |
Dilute solution properties of wild sage (Salvia macrosiphon) seed gum SMA Razavi, TM Moghaddam, B Emadzadeh, F Salehi Food Hydrocolloids 29 (1), 205-210, 2012 | 82 | 2012 |
Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties SMA Razavi, A Rafe, TM Moghaddam, AM Amini Journal of Food Engineering 81 (1), 218-225, 2007 | 75 | 2007 |
Physical-mechanical properties and chemical composition of Balangu (Lallemantia royleana (Benth. in Walla.)) seed SMA Razavi, T Mohammadi Moghaddam, A Mohammad Amini International Journal of Food Engineering 4 (5), 2008 | 54 | 2008 |
Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions T Mohammadi Moghaddam, SMA Razavi, M Taghizadeh, A Sazgarnia Journal of food science and technology 53, 370-380, 2016 | 40 | 2016 |
Applications of hyperspectral imaging in grains and nuts quality and safety assessment: a review T Mohammadi Moghaddam, SMA Razavi, M Taghizadeh Journal of Food Measurement and Characterization 7, 129-140, 2013 | 38 | 2013 |
Chemical composition and rheological characterization of pistachio green hull's marmalade. TM Moghaddam, S Razavi, F Malekzadegan, A Ardekani Journal of Texture studies 40 (4), 2009 | 34 | 2009 |
Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels T Mohammadi-Moghaddam, SMA Razavi, M Taghizadeh, B Pradhan, ... Journal of Food Measurement and Characterization 12, 1493-1502, 2018 | 29 | 2018 |
Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids TM Moghaddam, SMA Razavi, B Emadzadeh Journal of the Science of Food and Agriculture 91 (6), 1083-1088, 2011 | 22 | 2011 |
Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis T Mohammadi-Moghaddam, SMA Razavi, A Sazgarnia, M Taghizadeh Journal of Food Measurement and Characterization 12, 346-355, 2018 | 21 | 2018 |
Influence of different substitution levels of Lallemantia royleana seed gum on textural characteristics of selected hydrocolloids. S Razavi, TM Moghaddam Electronic Journal of Environmental, Agricultural & Food Chemistry 10 (8), 2011 | 21 | 2011 |
Effect of deep-fat frying on sensory and textural attributes of pellet snacks M BahramParvar, T Mohammadi Moghaddam, SMA Razavi Journal of food science and technology 51, 3758-3766, 2014 | 18 | 2014 |
Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis T Mohammadi-Moghaddam, A Firoozzare Food Chemistry: X 11, 100126, 2021 | 15 | 2021 |
Chemical composition and rheological characterization of pistachio green hull's marmalade T Mohammadi Moghaddam, SMA RAZAVI, F Malekzadegan, ... Journal of texture studies 40 (4), 390-405, 2009 | 12 | 2009 |
Effect of frying temperature and time on image characterizations of pellet snacks T Mohammadi Moghaddam, M BahramParvar, SMA Razavi Journal of Food Science and Technology 52, 2958-2965, 2015 | 11 | 2015 |
The effect of different spices on the moisture content, texture characterizations and consumer preferences of roasted sunflower seeds T Mohammadi-Moghaddam, A Firoozzare, S Helalian Food Chemistry: X 12, 100130, 2021 | 10 | 2021 |
Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel M Estaji, T Mohammadi-Moghaddam, L Gholizade-Eshan, A Firoozzare, ... International Journal of Food Properties 23 (1), 1979-1992, 2020 | 10 | 2020 |
Sensory acceptability modeling of pistachio green hull’s marmalade using fuzzy approach MT MOHAMMADI, F Salehi, SMA Razavi Journal of Nuts 2 (2), 1-8, 2011 | 10 | 2011 |
Black plum peel as a useful by-product for the production of new foods: chemical, textural, and sensory characteristics of Halva Masghati T Mohammadi-Moghaddam, A Firoozzare, M Kariminejad, M Sorahi, ... International Journal of Food Properties 23 (1), 2005-2019, 2020 | 9 | 2020 |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity T Mohammadi-Moghaddam, A Firoozzare, S Daryadar, Z Rahmani International Journal of Food Properties 23 (1), 1737-1747, 2020 | 9 | 2020 |