| Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties S Aziznia, A Khosrowshahi, A Madadlou, J Rahimi Journal of dairy science 91 (7), 2545-2552, 2008 | 186 | 2008 |
| Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer J Rahimi, A Khosrowshahi, A Madadlou, S Aziznia Journal of dairy science 90 (9), 4058-4070, 2007 | 137 | 2007 |
| Effect of static high electric field pre-treatment on microwave-assisted drying of potato slices A Singh, GR Nair, J Rahimi, Y Gariepy, V Raghavan Drying technology 31 (16), 1960-1968, 2013 | 46 | 2013 |
| Structure and irregularities of surface of fried batters studied by fractal dimension and lacunarity analysis J Rahimi, MO Ngadi Food Structure 9, 13-21, 2016 | 45 | 2016 |
| Starch digestibility and predicted glycemic index of fried sweet potato cultivars A Odenigbo, J Rahimi, M Ngadi, S Amer, A Mustafa Functional Foods in Health and Disease 2 (7), 280-289, 2012 | 44 | 2012 |
| Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter J Rahimi, MO Ngadi LWT-Food Science and Technology 59 (2), 820-826, 2014 | 43 | 2014 |
| Quality changes in different cultivars of sweet potato during deep-fat frying A Odenigbo, J Rahimi, M Ngadi, D Wees, A Mustafa, P Seguin Journal of Food Processing & Technology 3 (5), 3-7, 2012 | 43 | 2012 |
| Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding J Rahimi, P Adewale, M Ngadi, K Agyare, B Koehler Food and Bioproducts Processing 102, 136-143, 2017 | 40 | 2017 |
| Surface ruptures of fried batters as influenced by batter formulations J Rahimi, MO Ngadi Journal of Food Engineering 152, 50-56, 2015 | 37 | 2015 |
| Recent advances in utilization of municipal solid waste for production of bioproducts: A bibliometric analysis P Kaur, GJ Kaur, W Routray, J Rahimi, GR Nair, A Singh Case Studies in Chemical and Environmental Engineering 4, 100164, 2021 | 34 | 2021 |
| Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time J Rahimi, MO Ngadi LWT-Food Science and Technology 57 (2), 486-493, 2014 | 29 | 2014 |
| Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt H Abbasi, ME Mousavi, MR Ehsani, ZE D‐JOMEA, M Vaziri, J Rahimi, ... International Journal of Dairy Technology 62 (4), 549-555, 2009 | 29 | 2009 |
| Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers S Aziznia, A Khosrowshahi, A Madadlou, J Rahimi, H Abbasi International journal of dairy technology 62 (3), 405-410, 2009 | 28 | 2009 |
| Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking NP Vidal, L Roman, VJS Swaraj, KV Ragavan, S Simsek, J Rahimi, ... Innovative Food Science & Emerging Technologies 77, 102956, 2022 | 22 | 2022 |
| Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices J Rahimi, A Singh, PO Adewale, AA Adedeji, MO Ngadi, V Raghavan Foods 2 (2), 170-182, 2013 | 22 | 2013 |
| Digital imaging as a tool to study the structure of porous baked foods J Rahimi, J Baur, A Singh Journal of Cereal Science 95, 103084, 2020 | 20 | 2020 |
| Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters J Rahimi, M Ngadi Journal of Food Measurement and Characterization 10, 569-575, 2016 | 16 | 2016 |
| Assessment of aflatoxin M1 levels in selected dairy products in north‐western Iran H Mohamadi, M Alizadeh, J Rahimi, S Qasri International journal of dairy technology 63 (2), 262-265, 2010 | 16 | 2010 |
| Grape pomace as an energy source for the food industry: A thermochemical and kinetic analysis E Madadian, J Rahimi, M Mohebbi, DSA Simakov Food and Bioproducts Processing 132, 177-187, 2022 | 14 | 2022 |
| Oil spots and moisture pocket re-distributions between crust and core regions of potato strips during post-frying holding J Rahimi, M Ngadi, K Agyare, B Koehler Food Structure 11, 1-7, 2017 | 14 | 2017 |
