| Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content M Nouri, B Nasehi, V Samavati, SA Mehdizadeh Bioactive carbohydrates and dietary fibre 9, 39-45, 2017 | 49 | 2017 |
| Non-destructive evaluation of bread staling using gray level co-occurrence matrices M Nouri, B Nasehi, M Goudarzi, S Abdanan Mehdizadeh Food analytical methods 11, 3391-3395, 2018 | 18 | 2018 |
| Optimization of microreactor-assisted transesterification for biodiesel production using bimetal zirconium-titanium oxide doped magnetic graphene oxide heterogeneous nanocatalyst BH Jume, E Parandi, M Nouri, B Aghel, A Gouran, HR Nodeh, J Cho, ... Chemical Engineering and Processing-Process Intensification 191, 109479, 2023 | 15 | 2023 |
| A novel application of vibration technique for non-destructive evaluation of bread staling M Nouri, B Nasehi, SA Mehdizadeh, M Goudarzi Journal of food engineering 197, 44-47, 2017 | 10 | 2017 |
| Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum F Saberi, E Azmoon, M Nouri Food structure 22, 100129, 2019 | 9 | 2019 |
| Modeling the effects of Persian gum and carrot pomace powder addition on visual features of donut using response surface methodology M Nouri, B Nasehi, MS ABDANAN IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (65), 285-299, 2017 | 3 | 2017 |
| The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut M Nouri, B Nasehi, V Samavati, S Abdanan Mehdizadeh Research and Innovation in Food Science and Technology 5 (2), 171-182, 2016 | 3 | 2016 |
| None-destructive investigation of the quality factors in citrus juice during storage using digital image processing S Abdanan, M Nouri, M Soltani Kazemi, S Amraei Iranian Food Science and Technology Research Journal 13 (2), 262-272, 2017 | 2 | 2017 |
| Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber. M Nouri, B Nasehi, V Samavati, SA Mehdizadeh | 2 | 2017 |
| An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products M Nouri, SM Faghei, D Salehi, MZ Sadeghian, E Parandi, S Soheylinia, ... HALAL JOURNAL 4 (4002008), 1-13, 2022 | | 2022 |
| RAPID AND NON-DESTRUCTIVE PREDICTING THE ASH CONTENT OF WHEAT FLOUR USING A COMPUTER VISION SYSTEM M NOURI, B NASEHI, SH JALDANI, M IZADI IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (72), 165-176, 2018 | | 2018 |
| Application of machine vision technology for visual assessment of microwave pre-treated donut M Nouri, B Nasehi, V Samavati, S Abdanan Iranian Food Science and Technology Research Journal 13 (5), 867-879, 2017 | | 2017 |
Saman Abdanan MehdizadehAssociate professor at Agricultural Sciences and Natural Resources University of KhuzestanAdresse e-mail validée de asnrukh.ac.ir
