Seyed Mahdi Seyedain Ardebili

Statistics

Publications

Citations

139

H-Index

Active since

2016

Affiliations

Islamic Azad University, Science and Research Branch(Current)

Seyed Mahdi Seyedain Ardebili is an author at Islamic Azad University, Science and Research Branch specializing in food science, agriculture, and food chemistry.

Publications per year

2016–2021

Publications

Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract

Zahra Khoshdouni Farahani, Mohammad Ali Mousavi, Seyed Mahdi Seyedain Ardebili et al. · Current Research in Food Science · 2021 · 57 citations · Full text

Agriculture, Bioengineering, Food Science +13

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Natali SADEGHZADEH BENAM, Mohammad Goli, Seyed Mahdi Seyedain Ardebili et al. · Food Science and Technology · 2021 · 28 citations · Full text

Agriculture, Food Science, Cereal Science +13

Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

Zahra Khoshdouni Farahani, Seyed Mahdi Seyedain Ardebili, Hossein Bakhoda · International Journal of Food Science & Technology · 2021 · 27 citations

Agriculture, Food Science, Food Chemistry +12

Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread

Mahboobe Sedat Zolfaghari, Seyed Mahdi Seyedain Ardebili, Gholam Hasan Asadi et al. · Journal of Food Processing and Preservation · 2016 · 16 citations

Agriculture, Food Science, Food Analysis +16

Evaluation and comparison of different dough leavening agents on quality of lavash bread

Mahboubeh Sadat Zolfaghari, Gholamhassan Asadi, Seyed Mahdi Seyedain Ardebili et al. · Journal of Food Measurement & Characterization · 2016 · 11 citations

Agriculture, Food Science, Cereal Science +6

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