1.Loading lime by‐product into derivative cellulose carrier for food enrichment

作　　者：Rana Afkhami ;Mohammad Goli ;Javad Keramat

出　　处：Food Science & Nutrition. 2019 ;7(7):2353-2360.doi:10.1002/fsn3.1082

出版社：John Wiley & Sons, Ltd.

文章 ID：236917790

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2.Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

作　　者：Mitra Parsaei ;Mohammad Goli ;Hajar Abbasi

出　　处：Food Science & Nutrition. 2018 ;6(2):253-258.doi:10.1002/fsn3.524

出版社：John Wiley & Sons, Ltd.

文章 ID：213524232

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3.The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low‐cholesterol mayonnaise

作　　者：Mahsa Karshenas ;Mohammad Goli ;Nafiseh Zamindar

出　　处：Food Science & Nutrition. 2018 ;6(4):824-833.doi:10.1002/fsn3.616

出版社：John Wiley & Sons, Ltd.

文章 ID：216910474

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4.The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

作　　者：Razieh Zonoubi ;Mohammad Goli

出　　处：Food Science & Nutrition. 2021 ;9(2):866-874.doi:10.1002/fsn3.2050

出版社：John Wiley & Sons, Ltd.

文章 ID：260934584

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5.The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

作　　者：Zahra karimi ;Mohammad Goli

出　　处：Food Science & Nutrition. 2021 ;9(9):5112-5118.doi:10.1002/fsn3.2473

出版社：John Wiley & Sons, Ltd.

文章 ID：1035456287

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6.Migration of Various Nanoparticles into Food Samples: A Review

作　　者：Saeed Paidari ;Reza Tahergorabi ;Ensieh Sadat Anari 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092114

出版社：MDPI Publishing

文章 ID：1035677257

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7.Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

作　　者：Sharifeh Shahi ;Reza Khorvash ;Mohammad Goli 等

出　　处：Food Science & Nutrition. 2021 ;9(10):5883-5896.doi:10.1002/fsn3.2539

出版社：John Wiley & Sons, Ltd.

文章 ID：1035790176

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8.The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

作　　者：Zahra Jafari ;Mohammad Goli ;Majid Toghyani

出　　处：Foods. 2022 ;11(17):1-21.doi:10.3390/foods11172711

出版社：MDPI Publishing

文章 ID：1039114654

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