| Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread A Sadeghi, M Ebrahimi, SA Mortazavi, A Abedfar Food Control 95, 298-307, 2019 | 114 | 2019 |
| Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi, J Feizy LWT 96, 686-693, 2018 | 49 | 2018 |
| Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics A Abedfar, M Hosseininezhad, A Rafe International journal of biological macromolecules 154, 371-379, 2020 | 39 | 2020 |
| Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties A Abedfar, A Sadeghi Heliyon 5 (10), 2019 | 35 | 2019 |
| RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573. 1) on quality of pan bread during shelf life A Abedfar, M Hosseininezhad, A Corsetti LWT 111, 158-166, 2019 | 19 | 2019 |
| RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough A Abedfar, S Abbaszadeh, M Hosseininezhad, M Taghdir LWT 127, 109373, 2020 | 18 | 2020 |
| Comparative survival of exopolysaccharide encapsulated Lactobacillus plantarum and Pediococcus pentosaceus in simulated gastrointenstinal conditions and … A Abedfar, M Hosseininezhad, A Sadeghi, M Raeisi Journal of Food Measurement and Characterization 15 (1), 594-603, 2021 | 13 | 2021 |
| Overview of the most important characterization of exopolysaccharides produced by probiotics bacteria and their biological function MH Abbas Abedfar IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR …, 2016 | 11* | 2016 |
| A study on the qualitative characteristics and microbial survival of lactobacillus acidophilus and bacillus coagulans in probiotic bread M Hosseininezhad, A Abedfar Research and Innovation in Food Science and Technology 7 (3), 337-352, 2018 | 7 | 2018 |
| EVALUATING THE EFFECT OF SALT PERCENTAGE, PH AND STORAGE TEMPERATURE ON SURVIVAL OF LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BREVIS PROBIOTIC BACTERIA AND QUALITATIVE … A ABEDFAR, M EBRAHIMI, ALIR SADEGHI, A GHOLAMHOSSEINPOUR JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY 2 (4), 1-17, 2016 | 5 | 2016 |
| Evaluating the effect of inulin supplementary on the sensory and textural properties of prebiotic bread (Taftoon) M Hosseininezhad, H Anvari, M Zhiani, AA Abedfar Research and Innovation in Food Science and Technology 6 (2), 185-198, 2017 | 4 | 2017 |
| Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method A ABEDFAR, M HOSSEININEZHAD, A SADEGHI, F ABBASZADEH JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) 6 (3), 379-397, 2019 | 2 | 2019 |
| The performance microbial culture starter isolated from controlled fermentation sourdough on physicochemical and crust properties of semi volume bread AS Abbas Abedfar, Marzieh Hosseini Nezhad Applied Microbiology in Food Industries 2 (1), 15-24, 2016 | 1* | 2016 |
| Effect of controlled fermentation of sourdough containing Lactobacillus plantarum and Lactobacillus brevis on phytate content in dough and bread. A Sadeghi, M Raeisi, M Ebrahimi, A Abedfar, YD Shahamat | 1 | 2016 |
| Strategies to Combat Antibiotic-Resistant Bacteria and Ways to Reduce Antibiotic Use In The Food Industry E Layegh Ghadrdan, A Abedfar Journal of Applied Microbiology in Food Industry 11 (2), 1-15, 2025 | | 2025 |
| Improving the bioavailability and health-related applications of punicalagin and ellagic acid from pomegranate peel with nanotechnology approaches K Nikkhou, A Abedfar Nano World 21 (78), 96-117, 2025 | | 2025 |
| Evaluation of the technical-functional, antifungal and sensory properties of semi-bulk bread with rice husk flour sourdough in the presence of commercial starter L. acidophilus … A Abedfar, AM Nikoo Journal of Food Science & Technology (2008-8787) 22 (161), 2025 | | 2025 |
| The effect of type II Rice bran sourdough with dominant lactic acid bacteria (with evaluated antimicrobial & co-aggregation potentials) on pan bread quality using RSM: FG … FG Serayedashti, A Abedfar, AM Nikoo Journal of Food Measurement and Characterization, 1-17, 2025 | | 2025 |
| Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during … A Abedfar, A Mehregan Nikoo Journal of food science and technology (Iran) 22 (161), 151-164, 2025 | | 2025 |
| Effect of Optimized Second-Type Rice Bran Sourdough on Quality Characteristics, Phytic Acid Content, and Shelf-Life of cup Bread F Ghorbani Serayedashti, A Abedfar, A Mehregan Nikoo Food Engineering Research 24 (1), 59-72, 2025 | | 2025 |
Mojtaba RaeisiAssociate Professor of Food Hygiene and Quality ControlVerified email at goums.ac.ir
