| Resistant starch in food industry: A changing outlook for consumer and producer A Homayouni, A Amini, AK Keshtiban, AM Mortazavian, K Esazadeh, ... Starch‐Stärke 66 (1-2), 102-114, 2014 | 180 | 2014 |
| Resistant starch as a bioactive compound in colorectal cancer prevention A Amini, L Khalili, AK Keshtiban, A Homayouni Probiotics, prebiotics, and synbiotics, 773-780, 2016 | 25 | 2016 |
| Date canning: a new approach for the long time preservation of date A Homayouni, A Azizi, AK Keshtiban, A Amini, A Eslami Journal of food science and technology 52 (4), 1872-1880, 2015 | 22 | 2015 |
| Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni AA Khoozani, AH Rad, A Keshtiban, HR Pirouzian, M Javadi, N Shahbazi, ... Starch‐Stärke 73 (3-4), 2000003, 2021 | 1 | 2021 |
| Evaluation of physicochemical, rheological, microbial and sensory properties of canned date A Azizi, R Teymori, A Khodaverdivand, A Amini, N Lotfollahi Iranian Journal of Nutrition Sciences & Food Technology 10 (2), 95-102, 2015 | 1 | 2015 |
| Investigation of Adding Resistant Starch Type Two on the Physical, Rheological, Organoleptic and Cooking Characteristics of Fortified Probiotic Macaroni A Amini, A Khodavirdivand Keshtiban, M Mohammadi, ... Iranian Journal of Nutrition Sciences & Food Technology 10 (1), 81-88, 2015 | | 2015 |
| Effect of resistant starch supplementation on the physical, rheological, organoleptic and cooking properties of macaroni A Homayouni, A Amini, R Afshinpajooh, KATA KHODAVIRDIVAND, ... | | 2012 |
| Effect of resistant starch supplementation on the organoleptic, cooking and rheological properties of macaroni A Homayouni, A Amini, ATA KESHTIBAN | | 2012 |
