All Stories

  1. Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour

    Article • LWT, May 2020, Elsevier

    Dr Amir Amini

  2. Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing

    Article • Journal of Food Measurement & Characterization, February 2020, Springer Science + Business Media

    Dr Amir Amini

  3. The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility

    Article • Foods, February 2020, MDPI AG

    Dr Amir Amini

  4. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

    Article • International Journal of Biological Macromolecules, June 2019, Elsevier

    Dr Amir Amini

  5. Production, application and health effects of banana pulp and peel flour in the food industry

    Article • Journal of Food Science and Technology, February 2019, Springer Science + Business Media

    Dr Amir Amini

  6. Resistant Starch Preparation Methods

    Article • January 2019, Elsevier

    Dr Amir Amini

  7. Resistant Starch as a Bioactive Compound in Colorectal Cancer Prevention

    Article • January 2016, Elsevier

    Dr Amir Amini

  8. Resistant Starch in Food Industry

    Article • January 2015, Springer Science + Business Media

    Dr Amir Amini

  9. Date canning: a new approach for the long time preservation of date

    Article • Journal of Food Science and Technology, March 2014, Springer Science + Business Media

    Master Amir Amini, Dr Amir Amini

  10. Resistant Starch in Food Industry

    Article • January 2014, Springer Science + Business Media

    Master Amir Amini, Dr Amir Amini

  11. Resistant starch in food industry: A changing outlook for consumer and producer

    Article • Starch - Stärke, September 2013, Wiley

    Master Amir Amini, Dr Amir Amini