| Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids M Kazemi, R Karim, H Mirhosseini, AA Hamid Food chemistry 206, 156-166, 2016 | 181 | 2016 |
| Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta H Mirhosseini, NFA Rashid, BT Amid, KW Cheong, M Kazemi, ... LWT-Food science and Technology 63 (1), 184-190, 2015 | 131 | 2015 |
| Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate … S Tamnak, H Mirhosseini, CP Tan, BT Amid, M Kazemi, S Hedayatnia Food Hydrocolloids 61, 599-608, 2016 | 89 | 2016 |
| Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract M Kazemi, R Karim, H Mirhosseini, AA Hamid, S Tamnak Food and Bioprocess Technology 10, 379-393, 2017 | 29 | 2017 |
Hamed MirhosseiniCoca Cola CompanyVerified email at coca-cola.com
