| Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology AF Hosseini, M Mazaheri‐Tehrani, S Yeganehzad, SMA Razavi Food Science & Nutrition 9 (3), 1432-1440, 2021 | 7 | 2021 |
| Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and … AF Hosseini, M Mazaheri-Tehrani, S Yeganehzad, SMA Razavi International Journal of Food Engineering 16 (7), 20190272, 2020 | 6 | 2020 |
| Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs A Iqbal, AF Hosseini, SSH Rizvi Food and Bioproducts Processing 147, 441-448, 2024 | 2 | 2024 |
| Techno-economic feasibility & environmental sustainability of producing nutritionally enhanced snack foods from agro-food byproducts using supercritical CO2-based extrusion M Anwar-Ul-Alam, A Iqbal, AF Hosseini, SSH Rizvi Food and Bioproducts Processing 143, 232-241, 2024 | 2 | 2024 |
| Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off‐flavor removal and sensory improvement A Iqbal, AF Hosseini, SSH Rizvi Journal of Food Science 90 (1), e70004, 2025 | | 2025 |
| Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributes AF Hosseini, A Iqbal, SSH Rizvi Journal of Food Science, 2024 | | 2024 |
Samira YeganehzadResearch Institute of Food Science and Technology在 rifst.ac.ir 的电子邮件经过验证
