| Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation F Bahmanyar, SM Hosseini, L Mirmoghtadaie, S Shojaee-Aliabadi Meat science 172, 108305, 2021 | 56 | 2021 |
| Modification of mechanical, rheological and structural properties of agar hydrogel using xanthan and locust bean gum F Khoobbakht, S Khorshidi, F Bahmanyar, SM Hosseini, N Aminikhah, ... Food Hydrocolloids 147, 109411, 2024 | 6 | 2024 |
| Study of the physicochemical properties and antimicrobial activities of nanoparticles containing β-Cyclodextrin and geranial M Maleki, Z Hadian, K Abdi, P Koohy-Kamaly, F Bahmanyar Journal of Nanostructures 11 (1), 189-201, 2021 | 5 | 2021 |
| Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation F Shakeri, F Bahmanyar, Z Bahmani, L Mirmoghtadaie, G Javedan, ... Journal of Aquatic Food Product Technology 32 (3), 292-303, 2023 | 3 | 2023 |
| Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread M Gorizpa, F Bahmanyar, L Mirmoghtadaie, F Shafaei Research and Innovation in Food Science and Technology 10 (4), 413-426, 2022 | 2 | 2022 |
| Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave S Mastani, F Bahmanyar, S Shojaee-Aliabadi, L Mirmoghtadaie, ... Food Science and Technology International, 10820132231182099, 2023 | 1 | 2023 |
| Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties F Bahmanyar, SM Hosseini, L Mirmoghtadaie, S Shojaee_Aliabadi Research and Innovation in Food Science and Technology 11 (3), 247-256, 2022 | 1 | 2022 |
| Investigating effects of quinoa and buckwheat flours on physicochemical and textural characteristics of low-meat hamburgers. F Bahmanyar, M Hosseini, Z Hadian, L Mirmoghtadaie, ... | | 2020 |
