1.Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake

作　　者：Sara Hedayati ;Mostafa Mazaheri Tehrani

出　　处：Food Science & Nutrition. 2018 ;6(4):1154-1161.doi:10.1002/fsn3.656

出版社：John Wiley & Sons, Ltd.

文章 ID：216910509

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2.Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

作　　者：Abdul Fateh Hosseini ;Mostafa Mazaheri‐Tehrani ;Samira Yeganehzad 等

出　　处：Food Science & Nutrition. 2021 ;9(3):1432-1440.doi:10.1002/fsn3.2111

出版社：John Wiley & Sons, Ltd.

文章 ID：260035392

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3.Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks

作　　者：Sajad Ghaderi ;Mostafa Mazaheri Tehrani ;Mohammad Ali Hesarinejad

出　　处：Food Science & Nutrition. 2021 ;9(3):1289-1298.doi:10.1002/fsn3.2037

出版社：John Wiley & Sons, Ltd.

文章 ID：260035394

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4.Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh)

作　　者：Saeid Afzali ;Mohammad Reza Edalatian Dovom ;Mohammad Bagher Habibi Najafi 等

出　　处：Scientific Reports. 2020 ;10(1):1-11.doi:10.1038/s41598-020-63142-0

出版社：Springer Nature

文章 ID：259925261

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5.The effect of food ration bar enriched with β‐alanine, L‐arginine, and Nigella sativa on performance and inflammation following intense military training: A double‐blind randomized clinical trial

作　　者：Saeid Hadi ;Mahsa Miryan ;Davood Soleimani 等

出　　处：Food Science & Nutrition. 2021 ;9(7):3512-3520.doi:10.1002/fsn3.2297

出版社：John Wiley & Sons, Ltd.

文章 ID：1032787078

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	Mohammad Ali Hesarinejad	1篇
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