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Seyed Mahdi Seyedain Ardebili

Observed names: ARDEBILI, Seyed Mahdi SEYEDAIN, Seyed Mahdi SEYEDAIN ARDEBILI, Seyed Mahdi Seyadain Ardebili, Seyed Mahdi Seyedin Ardebili, Seyed Mehdi Seyedein Ardebili
OpenAlex ID: A5113715981
Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract
2021 · Zahra Khoshdouni Farahani, Mohammad Mousavi, et al. · Current Research in Food Science · 63
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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder
2021 · Natali SADEGHZADEH BENAM, Mohammad GOLI, et al. · Food Science and Technology · 30
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Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties
2021 · Zahra Khoshdouni Farahani, Seyed Mohamad ali Ebrahimzadeh Mousavi, et al. · International Journal of Food Science & Technology · 29
Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage
2019 · Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini, et al. · Journal of Food Measurement & Characterization · 28
Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch
2022 · Pantea Ghalambor, Gholamhassan Asadi, et al. · Food Science & Nutrition · 25
Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread
2016 · Mahboobe Sedat Zolfaghari, Seyed Mahdi Seyedain Ardebili, et al. · Journal of Food Processing and Preservation · 17
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The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread
2022 · Pantea Ghalambor, Gholamhassan Asadi, et al. · Starch - Stärke · 14
Application of clove essential oil-loaded nanoemulsions in coating of chicken fillets
2021 · Lila Rahmati Ahmadabadi, Seyed Ebrahim Hosseini, et al. · Journal of Food Measurement & Characterization · 12
Evaluation and comparison of different dough leavening agents on quality of lavash bread
2016 · Mahboubeh Sadat Zolfaghari, Gholamhassan Asadi, et al. · Journal of Food Measurement & Characterization · 12
Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread
2015 · Mahboube Zolfaghari, Seyed Mahdi Seyedain Ardebili, et al. · Hacettepe Journal of Biology and Chemistry · 5
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Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder
2023 · Afsaneh Khosronia, Gholamhassan Asadi, et al. · Journal of Food Measurement & Characterization · 4
The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines
2020 · Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini, et al. · Journal of Food Measurement & Characterization · 3
Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS)
2019 · Vahideh Moradi, Seyed Mahdi Seyadain Ardebili, et al. · Food Science and Technology International · 1
Effect of Storage Conditions on Physicochemical and Farinography Characteristics of Wheat Flour
2016 · E Shahmiri, Seyed Mahdi Seyedain Ardebili, et al. · 1
The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder
2021 · BENAM, Natali SADEGHZADEH, GOLI, Mohammad, et al. · Figshare
The formulation of low-fat cupcake by using Plantago major L. gum
2020 · SHIRIN RAHIMI, zahra sheikholeslami, et al. · Food Science and Technology
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The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa)
2019 · shirin rahimi, Zahra Sheikholesalmi, et al. · Food Science and Technology International
Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties
2019 · Atefeh Esfahani Mehr, Seyed Ebrahim Hosseini, et al. · Food Science and Technology International
Evaluation of the Antioxidant Activities of Two Cultivars of Sweet Potato (ipomoea Hatatas L.)
2012 · Faride Hesam, G R Balali, et al.
Works count: 19
Citation count: 244
H-index: 9
I10-index: 9
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