| Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology A Pourfarzad, H Mahdavian-Mehr, N Sedaghat LWT-Food Science and Technology 50 (2), 599-606, 2013 | 161 | 2013 |
| Effect of polyols on shelf‐life and quality of flat bread fortified with soy flour A Pourfarzad, MHH Khodaparast, M Karimi, SA Mortazavi, MG Davoodi, ... Journal of Food Process Engineering 34 (5), 1435-1448, 2011 | 90 | 2011 |
| Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends A Pourfarzad, A Yousefi, K Ako Food Hydrocolloids 111, 106380, 2021 | 75 | 2021 |
| Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability Z Ahmadian, R Niazmand, A Pourfarzad Journal of food science 84 (10), 2745-2757, 2019 | 52 | 2019 |
| Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study A Pourfarzad, Z Ahmadian, MB Habibi-Najafi Heliyon 4 (12), 2018 | 48 | 2018 |
| Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysis A Pourfarzad, MBH Najafi, MHH Khodaparast, MH Khayyat, A Malekpour Carbohydrate Polymers 106, 374-383, 2014 | 41 | 2014 |
| Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation A Pourfarzad, MB Habibi Najafi, MH Haddad Khodaparast, MH Khayyat Journal of food science and technology 52, 7964-7973, 2015 | 38 | 2015 |
| Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin S Shahbazizadeh, S Naji‐Tabasi, M Shahidi‐Noghabi, A Pourfarzad Journal of the Science of Food and Agriculture 101 (15), 6505-6513, 2021 | 35 | 2021 |
| Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses SD Qaziyani, A Pourfarzad, S Gheibi, LR Nasiraie Heliyon 5 (7), 2019 | 35 | 2019 |
| Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed S Hejri-Zarifi, Z Ahmadian-Kouchaksaraei, A Pourfarzad, ... Journal of food science and technology 51, 3776-3784, 2014 | 35 | 2014 |
| Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions A Pourfarzad, MB Habibi Najafi, MH Haddad Khodaparast, ... Journal of food science and technology 52, 2657-2667, 2015 | 32 | 2015 |
| Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses MB Habibi Najafi, A Pourfarzad, H Zahedi, Z Ahmadian-Kouchaksaraie, ... Journal of Food Science and Technology 53, 209-220, 2016 | 31 | 2016 |
| Staling and quality of Iranian flat bread stored at modified atmosphere in different packaging AH Sourki, MG Davoodi, FT Yazdi, S Mortazavi, M Karimi, R Jahromi, ... World Academy of Science, Engineering and Technology 69, 390-395, 2010 | 31 | 2010 |
| Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology A Pourfarzad, MH Haddad Khodaparast, M Karimi, SA Mortazavi Journal of Food Science and Technology 51, 2344-2356, 2014 | 27 | 2014 |
| Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life A Pourfarzad, M Mohebbi, M Mazaheri‐Tehrani International journal of food science & technology 47 (7), 1354-1360, 2012 | 24 | 2012 |
| Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab) M Mahdavi-Roshan, S Gheibi, A Pourfarzad Lwt 155, 112942, 2022 | 23 | 2022 |
| Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis MB Habibi Najafi, A Leufven, MR Edalatian Dovom, N Sedaghat, ... Food science & nutrition 7 (8), 2684-2691, 2019 | 21 | 2019 |
| Application of glazing for bread quality improvement SH Razavizadegan Jahromi, F Tabatabaee Yazdi, M Karimi, ... Food and bioprocess technology 5, 2381-2391, 2012 | 21 | 2012 |
| Health benefits of hazelnut A Pourfarzad, GR Mehrpour EC Nutrition 8 (3), 101-105, 2017 | 18 | 2017 |
| Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient H Ghayoomi, MBH Najafi, MRE Dovom, A Pourfarzad LWT 182, 114801, 2023 | 17 | 2023 |
