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Neda Mollakhalili‐Meybodi

Observed names: N. Mollakhalili, Neda M. Meybodi, Neda MollaKhalili, Neda Mollakhalili Meybodi, Neda Mollakhalili meybodi, Neda Mollakhalili-Meybodi, Neda Mollakhalili-meybodi, Neda Mollakhalili‐meybodi
ORCID: 0000-0001-8473-7517
Observed ORCID: 0000-0001-8473-7517
OpenAlex ID: A5027285570
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
2017 · C.F. Balthazar, T.C. Pimentel, et al. · Comprehensive Reviews in Food Science and Food Safety · 453
A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
2022 · Masoumeh Arab, Mojtaba Yousefi, et al. · Journal of Food Science and Technology · 298
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Probiotic viability in yoghurt: A review of influential factors
2020 · Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, et al. · International Dairy Journal · 191
Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
2023 · Sima Tahmouzi, Heidar Meftahizadeh, et al. · Food Science & Nutrition · 148
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The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
2016 · Khadije Abdolmaleki, Mohammad Amin Mohammadifar, et al. · Carbohydrate Polymers · 117
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
2021 · Neda Mollakhalili-Meybodi, Mojtaba Yousefi, et al. · European Food Research and Technology · 114
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
2016 · L.L. Ferrão, E.B. Silva, et al. · Food Research International · 92
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Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques
2021 · Neda Mollakhalili-Meybodi, Nasim Khorshidian, et al. · Environmental Science and Pollution Research · 84
Phytochemicals in Cancer Prevention: A Review of the Evidence
2017 · Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, et al. · Iranian Journal of Cancer Prevention · 83
Mayonnaise main ingredients influence on its structure as an emulsion
2021 · Musarreza Taslikh, Neda Mollakhalili-Meybodi, et al. · Journal of Food Science and Technology · 80
Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour
2021 · Leila Zare, Neda Mollakhalili-Meybodi, et al. · LWT · 79
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An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges
2021 · Amene Nematollahi, Neda Mollakhalili Meybodi, et al. · Food Control · 70
Sensory attributes of wheat bread: a review of influential factors
2022 · Neda Mollakhalili-meybodi, Zhaleh Sheidaei, et al. · Journal of Food Measurement & Characterization · 60
Application of inulin in bread: A review of technological properties and factors affecting its stability
2022 · Faezeh Mohammadi, Ameneh Shiri, et al. · Food Science & Nutrition · 47
Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity
2023 · Sanaz Arjmand, Neda Mollakhalili‐Meybodi, et al. · Food Science & Nutrition · 41
Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat
2023 · Mahsa Amiri, Masoumeh Arab, et al. · Radiation Physics and Chemistry · 41
Mitigation of potentially toxic elements in food products by probiotic bacteria: A comprehensive review
2021 · Adel Mirza Alizadeh, Hedayat Hosseini, et al. · Food Research International · 40
Wheat Bread: Potential Approach to Fortify its Lysine Content
2019 · Neda Mollakhalili Meybodi, Leila Mirmoghtadaie, et al. · Current Nutrition & Food Science · 39
Harmful compounds of soy milk: characterization and reduction strategies
2021 · Neda Mollakhalili-Meybodi, Masoumeh Arab, et al. · Journal of Food Science and Technology · 36
Co-encapsulation of omega-3 and vitamin D3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties
2024 · Mohammad Shakeri, Runak Ghobadi, et al. · Frontiers in Nutrition · 34
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Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin
2019 · Masoumeh Arab, Seyed Hadi Razavi, et al. · LWT · 33
Off-Flavors in Fish: A Review of Potential Development Mechanisms, Identification and Prevention Methods
2021 · Mansoureh Mohammadi, Adel Mirza Alizadeh, et al. · Journal of Human Environment and Health Promotion · 32
Probiotic Supplements and Food Products: Comparison for Different Targets
2017 · Neda Mollakhalili‐Meybodi, Amir Mohammad Mortazavian, et al. · Applied food biotechnology · 30
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Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds
2024 · Sarah Sanaei Nasab, Sima Tahmouzi, et al. · Food Control · 29
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review
2021 · Mitra Pashaei, Leila Zare, et al. · Journal of Food Science and Technology · 29
Works count: 85
Citation count: 2,844
H-index: 27
I10-index: 48
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