| Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread A Sadeghi, M Ebrahimi, SA Mortazavi, A Abedfar Food Control 95, 298-307, 2019 | 77 | 2019 |
| Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi, J Feizy LWT 96, 686-693, 2018 | 33 | 2018 |
| Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics A Abedfar, M Hosseininezhad, A Rafe International journal of biological macromolecules 154, 371-379, 2020 | 27 | 2020 |
| Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties A Abedfar, A Sadeghi Heliyon 5 (10), 2019 | 25 | 2019 |
| RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573. 1) on quality of pan bread during shelf life A Abedfar, M Hosseininezhad, A Corsetti LWT 111, 158-166, 2019 | 16 | 2019 |
| Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough A Abedfar, S Abbaszadeh, M Hosseininezhad, M Taghdir LWT-Food Science and Technology 127, 9, 2020 | 15 | 2020 |
| Overview of the most important characterization of exopolysaccharides produced by probiotics bacteria and their biological function MH Abbas Abedfar IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR …, 2016 | 8* | 2016 |
| A study on the qualitative characteristics and microbial survival of lactobacillus acidophilus and bacillus coagulans in probiotic bread M Hosseininezhad, A Abedfar Research and Innovation in Food Science and Technology 7 (3), 337-352, 2018 | 5 | 2018 |
| Evaluating the effect of inulin supplementary on the sensory and textural properties of prebiotic bread (Taftoon). M Hosseininezhad, H Anvari, M Zhiani, A Abedfar | 4 | 2017 |
| Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi Journal of Food Measurement and Characterization 15, 594-603, 2021 | 3 | 2021 |
| Effect of Controlled Fermentation of Sourdough Containing Lactobacillus plantarum and Lactobacillus brevis on Phytate Content in Dough and Bread A Sadeghi, M Raeisi, M Ebrahimi, A Abedfar, Y Dadban Shahamat Journal of Mazandaran University of Medical Sciences 26 (141), 16-25, 2016 | 1 | 2016 |
| The performance microbial culture starter isolated from controlled fermentation sourdough on physicochemical and crust properties of semi volume bread AS Abbas Abedfar, Marzieh Hosseini Nezhad Applied Microbiology in Food Industries 2 (1), 15-24, 2016 | 1* | 2016 |
| Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough (Retraction of Vol 127, art no 109373, 2020) A Abedfar, S Abbaszadeh, M Hosseininezhad, M Taghdir LWT-FOOD SCIENCE AND TECHNOLOGY 140, 2021 | | 2021 |
| Retraction notice to “Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573. 1) on quality of pan bread during shelf life”[LWT-Food … A Abedfar, M Hosseininezhad, A Corsetti LWT 140, 110972, 2021 | | 2021 |
| Corrigendum for “Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi, J Feizy LWT 127, 109351, 2020 | | 2020 |
| Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620. 1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using … A Abedfar, M Hosseininezhad, A Sadeghi, F Abbaszadeh Innovative Food Technologies 6 (3), 379-397, 2019 | | 2019 |
| Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method A ABEDFAR, M HOSSEININEZHAD, A SADEGHI, F ABBASZADEH JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) 6 (3), 379-397, 2019 | | 2019 |
| Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour A Abedfar, A Sadeghi, M Kashani-Nejad, M Khomeiri, M Alami Iranian Food Science and Technology Research Journal 13 (1), 141-154, 2017 | | 2017 |
| EVALUATION THE EFFECT OF CONTROLLED FERMENTATION OF WHOLE WHEAT SOURDOUGH AND CO-ADDITION OF PUMPKIN (CUCURBITA MOSCHATA) PUREE ON SHELF LIFE AND TOTAL ACCEPTANCE OF TAFTOON BREAD A SADEGHI, A ABEDFAR JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY 3 (2), 44-56, 2017 | | 2017 |
| تاثیر تخمیر کنترل شده خمیرترش حاوی لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس برویس بر میزان اسید فیتیک خمیر و نان تولیدی صادقی, رئیسی, ابراهیمی, عابدفر, عباس, دادبان شهامت Journal of Mazandaran University of Medical Sciences (JMUMS) 26 (141), 2016 | | 2016 |
Mojtaba RaeisiAssociate Professor of Food Hygiene and Quality ControlVerified email at goums.ac.ir
