| Development and characterization of edible films based on eggplant flour and corn starch M Nouraddini, M Esmaiili, F Mohtarami International journal of biological macromolecules 120, 1639-1645, 2018 | 109 | 2018 |
| Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil M Nouraddini, M Esmaili, F Mohtarami Journal of Food Research 29 (4), 171-184, 2020 | 2 | 2020 |
| Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake S Ghaderi, M Esmaiili, F Mohtarami, M Nouraddini Journal of food science and technology (Iran) 20 (140), 125-140, 2023 | | 2023 |
| Optimization of sponge cake quality enriched with Beta-glucan and Triticale flour S Ghaderi, M Esmaiili, F Mohtarami, M Nouraddini Journal of Food Science & Technology (2008-8787) 20 (140), 2023 | | 2023 |
| Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties F Mohtarami, M Esmaiili, M Nouraddini, I Ostad Journal of food science and technology (Iran) 18 (121), 381-392, 2022 | | 2022 |
| The Effect of ZnO Nanoparticles on Physicochemical and AntioxidantProperties of Films Based on Gelatin and Russian Olive Flour M Nouraddini, F Mohtarami, M Esmaiili Iranian Journal of Biosystems Engineering 50 (3), 737-748, 2019 | | 2019 |
