Maryam Kiumarsi

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Maryam Kiumarsi, Mahdiyar Shahbazi, Samira Yeganehzad et al. · Food Chemistry · 2018 · 98 citations · Full text

Gluten-free Bread, Sensory Properties, Modified Dietary Fibers +3

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad et al. · Food Hydrocolloids · 2020 · 32 citations

Food Chemistry, Functional Property, Food Analysis +5

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Maryam Kiumarsi, Dorota Majchrzak, Henry Jäger et al. · Food Hydrocolloids · 2020 · 32 citations · Full text

Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate

Samira Yeganehzad, Maryam Kiumarsi, Narjes Nadali et al. · Heliyon · 2020 · 23 citations · Full text