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Toktam Mohammadi Moghaddam
Toktam Mohammadi Moghaddam
Neyshabur University Of Medical Sciences
Verified email at nums.ac.ir
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Cited by
Cited by
Year
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
2362007
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
822012
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
752007
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
542008
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
402016
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
382013
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
342009
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
292018
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
222011
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
212018
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
212011
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
182014
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
152021
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
122009
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
112015
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
102021
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
102020
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
102011
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
92020
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
92020
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Articles 1–20