| Highland barley: Chemical composition, bioactive compounds, health effects, and applications M Obadi, J Sun, B Xu Food Research International 140, 110065, 2021 | 136 | 2021 |
| Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products M Obadi, B Xu Food Hydrocolloids 112, 106286, 2021 | 125 | 2021 |
| Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour M Obadi Food Chemistry, 2018 | 83* | 2018 |
| Effects of ozone treatment on the physicochemical and functional properties of whole grain flour M Obadi, KX Zhu, W Peng, AA Sulieman, K Mohammed, HM Zhou Journal of Cereal Science 81, 127-132, 2018 | 74 | 2018 |
| Sonochemical effects on the structure and antioxidant activity of egg white protein–tea polyphenol conjugates H Jing, J Sun, Y Mu, M Obadi, DJ McClements, B Xu Food & function 11 (8), 7084-7094, 2020 | 71 | 2020 |
| High-amylose maize starch: Structure, properties, modifications and industrial applications M Obadi, Y Qi, B Xu Carbohydrate Polymers 299, 120185, 2023 | 61 | 2023 |
| Effects of single-and dual-frequency ultrasound on the functionality of egg white protein S Jun, M Yaoyao, J Hui, M Obadi, C Zhongwei, X Bin Journal of Food Engineering 277, 109902, 2020 | 58 | 2020 |
| The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles Q Li, S Liu, M Obadi, Y Jiang, F Zhao, S Jiang, B Xu Food chemistry 302, 125267, 2020 | 56 | 2020 |
| Highland barley starch (Qingke): Structures, properties, modifications, and applications M Obadi, Y Qi, B Xu International Journal of Biological Macromolecules 185, 725-738, 2021 | 55 | 2021 |
| Factors affecting frozen cooked noodle quality: A review M Obadi, J Zhang, Y Shi, B Xu Trends in Food Science & Technology 109, 662-673, 2021 | 53 | 2021 |
| Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content BX Shuyi Liu, Yuntong Li, Mohammed Obadi, Yiyi Jiang, Zhongwei Chen, Song Jiang Journal of Cereal Science, 2019 | 48 | 2019 |
| Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough S Liu, Q Liu, X Li, M Obadi, S Jiang, S Li, B Xu Lwt 141, 110920, 2021 | 44 | 2021 |
| Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates J Sun, Y Mu, O Mohammed, S Dong, B Xu Food Research International 137, 109468, 2020 | 41 | 2020 |
| Rheological and thermal properties of oat flours and starch affected by oat lipids Y Li, M Obadi, J Shi, B Xu, YC Shi Journal of Cereal Science 102, 103337, 2021 | 38 | 2021 |
| In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure J Du, R Pan, M Obadi, H Li, F Shao, J Sun, Y Wang, Y Qi, B Xu Food Chemistry 368, 130806, 2022 | 35 | 2022 |
| Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content S Liu, Y Sun, M Obadi, Y Jiang, Z Chen, S Jiang, B Xu Journal of Cereal Science 91, 102885, 2020 | 35 | 2020 |
| Relationship between starch fine molecular structures and cooked wheat starch digestibility M Obadi, C Li, Q Li, X Li, Y Qi, B Xu Journal of Cereal Science 95, 103047, 2020 | 33 | 2020 |
| The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network D An, H Li, D Li, D Zhang, Y Huang, M Obadi, B Xu Food Chemistry 393, 133396, 2022 | 32 | 2022 |
| Shelf life characteristics of bread produced from ozonated wheat flour M Obadi, KX Zhu, W Peng, AA Sulieman, AA Mahdi, K Mohammed, ... Journal of texture studies 49 (5), 492-502, 2018 | 32 | 2018 |
| Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread AF Ammar, H Zhang, A Siddeeg, MVM Chamba, BG Kimani, H Hassanin, ... Journal of Texture Studies 47 (6), 484-495, 2016 | 32 | 2016 |
