| High Value-added products recovery from sugar processing by-products and residuals by green technologies: Opportunities, challenges, and prospects S Gharib-Bibalan Food engineering reviews 10, 95-111, 2018 | 32 | 2018 |
| Optimization of fenton oxidation process for the degradation of color precursors in raw sugar beet juice S Gharib-Bibalan, J Keramat, N Hamdami, M Hojjatoleslamy Sugar Tech 18, 273-284, 2016 | 14 | 2016 |
| Better lime purification of raw sugar beet juice by advanced Fenton oxidation process S Gharib-Bibalan, J Keramat, N Hamdami Ozone: Science & Engineering 40 (1), 54-63, 2018 | 13 | 2018 |
| The investigation on the effect of rice bran addition on the rheological and sensory properties of muffin cake EA Salehi, SG Bibalan The 1st International and the 4th National Congress on Recycling of Organic …, 2012 | 9 | 2012 |
| An investigation on the effect of rice bran addition on the paste rheological characteristics and chemical composition of muffin cake S Gharib-Bibalan, E Ataye Salehi, A Mohammadi-Sani Journal of Innovation in Food Science and Technology 5 (2), 1-7, 2013 | 1* | 2013 |
| Optimization of process parameters for decolorization of melanoidins using powdered activated carbon and determination of their molecular weight by Gel Permeation Chromatography S Gharib-Bibalan, J Keramat, N Hamdami, M Hojjatoleslamy Journal of food research (Agricultural science) 26 (3), 429-443, 2016 | | 2016 |
Nasser HamdamiDepartment of Food Science and Technology, Isfahan University of Technology, Iran在 iut.ac.ir 的电子邮件经过验证
