| Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt E Mahdian, MM Tehrani Agric. & Environ. Sci 2 (5), 587-592, 2007 | 126 | 2007 |
| Effects of fat replacers and stabilizers on rheological, physicochemical and sensory properties of reduced-fat ice cream E Mahdian, R Karazhian Journal of Agricultural Science and Technology 15 (6), 1163-1174, 2013 | 83 | 2013 |
| Optimizing yoghurt-ice cream mix blend in soy based frozen yoghurt E Mahdian, TM MAZAHERI, M Nobahari JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 14 (6), 1275-1284, 2012 | 36 | 2012 |
| Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions S Naji-Tabasi, E Mahdian, A Arianfar, S Naji-Tabasi Journal of Dispersion Science and Technology 42 (5), 633-640, 2021 | 20 | 2021 |
| Investigation of oleogel properties prepared by pickering emulsion-templated stabilized with solid particles of basil seed gum and isolated soy protein as a fat substitute in cream S Naji-Tabasi, E Mahdian, A Arianfar, S Naji-Tabasi Research and Innovation in Food Science and Technology 9 (3), 269-282, 2020 | 19 | 2020 |
| Intelligent food packaging: concepts and innovations AQ Roya, M Elham Int J ChemTech Res 9 (6), 669-676, 2016 | 18 | 2016 |
| Evaluation of the effect of soy flour on rheological properties of ice cream E Mahdian, TM MAZAHERI, F Shahidi IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 (31), 107-114, 2011 | 15 | 2011 |
| Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt M Heydari Gharehcheshmeh, A Arianfar, E Mahdian, S Naji-Tabasi Journal of Food Measurement and Characterization 15, 1270-1280, 2021 | 13 | 2021 |
| Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream T Shadordizadeh, E Mahdian, MA Hesarinejad Food Science & Nutrition 11 (4), 1940-1951, 2023 | 9 | 2023 |
| Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 E Mahdian, M Mehraban Sangeatash, R Karazhian, T Vaghei Research and Innovation in Food Science and Technology 3 (2), 115-128, 2014 | 9 | 2014 |
| The investigation of sage seed and Persian gum coating effect on oil mass transfer and quality attributes of potato chips. SN Tabasi, E Mahdian Journal of Research and Innovation in Food Science and Technology 6 (2), 171-184, 2017 | 8 | 2017 |
| Synthesis and characterization of copper oxide nanoparticles using aqueous extract of iranian violaceae flower A Davari, V Hakimzadeh, E Mahdian, M Shahidi-Noghabi | 6 | 2021 |
| Active packaging systems for a modern society M Sardarodiyan, E Mahdian Int. J. Pharm. Tech. Res 9, 357-363, 2016 | 4 | 2016 |
| Physical characteristics of nanoliposomes prepared from hydrolyzed cannabis protein S Ganji, AM Sani, E Mahdian, Z Sayyed-Alangi Journal of Applied Biology and Biotechnology 8 (2), 65-72, 2020 | 3 | 2020 |
| Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 E Mahdian, R Karazhian Iranian Food Science and Technology Research Journal 15 (6), 103-112, 2020 | 3 | 2020 |
| The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at … E Taherzadeh, E Mahdian, S Mohseni Journal of food science and technology (Iran) 18 (117), 247-263, 2021 | 2 | 2021 |
| Evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in synbiotic yoghurt containing probiotic Lactobacillus acidophilus La-5 bacterium. S Ghasemi, E Mahdian | 2 | 2018 |
| Rheological and textural attributes of mayonnaise including Cress seed gum. AM Feizabadi, H Karazhyan, E Mahdian Journal of Innovation in Food Science and Technology 5 (3), 55-64, 2013 | 2 | 2013 |
| Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt E Mahdian, TM MAZAHERI, R KARAZHIAN IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 3 (1), 59-66, 2006 | 2 | 2006 |
| Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence … K Naemeh, MS Ali, M Elham, A Akram Journal of Food Measurement and Characterization 17 (3), 2708-2717, 2023 | 1 | 2023 |
Sara Naji-TabasiResearch Institute of Food Science and TechnologyVerified email at rifst.ac.ir
