M. Bolandi

发表

Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters

M. Karimi, Majid Arabameri, M. Moradi, 2021, Journal of Food Measurement and Characterization.

Optimization of lead and cadmium biosorption by Lactobacillus acidophilus using response surface methodology

H. Younesi, M. Hadiani, M. Bolandi, 2020 .

Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil

M. Jokar, M. Bolandi, S. Noorian, 2021 .

Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

B. Emadzadeh, M. Bolandi, H. Baghaei, 2021 .

Phenolic Content of Selected Sumac Fruits from Iran, Extracted With Different Solvents

N. Zamindar, M. Bolandi, Moein Bashash, 2012 .

The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

B. Emadzadeh, M. Bolandi, H. Baghaei, 2020, Journal of Food Science and Technology.

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

M. Bolandi, Abdorreza Mohammadi Nafchi, N. Javadian, 2021, Food science & nutrition.

Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt

M. Bolandi, Abdorreza Mohammadi Nafchi, M. Ranjbar, 2020, Journal of Food Measurement and Characterization.

Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide

M. Bolandi, A. Alias, A. M. Nafchi, 2013 .

Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil

M. Keyvani, M. Bolandi, 2015 .

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

M. Bolandi, H. Baghaei, Mohammadreza Rostamani, 2021, Food science & nutrition.

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

M. Bolandi, H. Baghaei, Abdorreza Mohammadi Nafchi, 2022, Food science & nutrition.

Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix

M. Karimi, M. Moradi, M. Bolandi, 2020, Journal of Food Measurement and Characterization.

Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets

M. Bolandi, H. Baghaei, Abdorreza Mohammadi Nafchi, 2022, Food Packaging and Shelf Life.

Assessment of Iron Fortification Influence on Organoleptics and Physico-Chemical Properties of Yogurt

N. Askary, M. Bolandi, 2013 .

Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents

N. Zamindar, M. Bolandi, Moein Bashash, 2014, Journal of Food Measurement and Characterization.

Assessment of resistance and biosorption ability of Lactobacillus paracasei to remove lead and cadmium from aqueous solution

M. Bolandi, V. Afraz, Habibollah Younesi, 2021, Water environment research : a research publication of the Water Environment Federation.

Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

M. Bolandi, H. Baghaei, A. M. Nafchi, 2022 .

Generic plan of food safety management system based on ISO 22000:2005 for aflatoxin control in raw pistachio processing units from raw material reception to packaging.

A. Fallah, M. Bolandi, Leila Nouri, 2012 .