All Stories

  1. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

    Article • International Journal of Dairy Technology, April 2015, Wiley

    Dr Mehrdad Mohammadi

  2. Development of gluten-free bread using guar gum and transglutaminase

    Article • Journal of Industrial and Engineering Chemistry, January 2015, Elsevier

    Dr Mehrdad Mohammadi

  3. Development of a food safety attitude and practice questionnaire for Iranian consumers

    Article • International Journal of Consumer Studies, July 2014, Wiley

    Dr Mehrdad Mohammadi

  4. Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

    Article • Journal of Industrial and Engineering Chemistry, July 2014, Elsevier

    Dr Mehrdad Mohammadi

  5. Headspace Liquid-Phase Microextraction Followed by Gas Chromatography–Mass Spectrometry for Determination of Furanic Compounds in Baby Foods and Method Optimization Using Response Surface Methodology

    Article • Food Analytical Methods, September 2012, Springer Science + Business Media

    Dr Mehrdad Mohammadi

  6. Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size

    Article • International Journal of Food Science & Technology, December 2011, Wiley

    Dr Mehrdad Mohammadi, Professor Zahra Emam-Djomeh

  7. Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

    Article • Journal of the Science of Food and Agriculture, November 2011, Wiley

    Dr Mehrdad Mohammadi

  8. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

    Article • Food Hydrocolloids, October 2011, Elsevier

    Dr Mehrdad Mohammadi, Hassan Ahmadi Gavlighi

  9. Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder

    Article • International Journal of Food Science & Technology, June 2011, Wiley

    Dr Mehrdad Mohammadi, Professor Zahra Emam-Djomeh

  10. Development of fortified biscuit using NaFeEDTA

    Article • Journal of the Science of Food and Agriculture, April 2011, Wiley

    Dr Mehrdad Mohammadi

  11. The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

    Article • Journal of the Science of Food and Agriculture, November 2010, Wiley

    Dr Mehrdad Mohammadi