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Heliyon|July 17, 2020
Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolateSamira Yeganehzad, Maryam Kiumarsi, Narjes Nadali, et al.Journal of Texture Studies|August 16, 2023
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradabilityMona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, et al.Food Chemistry|September 25, 2023
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product qualityIgnazio Maria Gugino, Vincenzo Alfeo, Mansour Rabie Ashkezary, et al.Animals : an Open Access Journal From MDPI|September 23, 2022
Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive MoleculesMarialetizia Ponte, Giuseppe Maniaci, Antonino Di Grigoli, et al.Animals : an Open Access Journal From MDPI|November 6, 2019
Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat BranAntonino Di Grigoli, Adriana Bonanno, Mansour Rabie Ashkezary, et al.Journal of Food Science|February 19, 2020
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheeseMansour Rabie Ashkezary, Adriana Bonanno, Massimo Todaro, et al.Foods (Basel, Switzerland)|October 29, 2025
Functional Foods Based on Postbiotics as a Food Allergy TreatmentNader Khani, Faezeh Shirkhan, Mansour Rabie Ashkezary, et al.Probiotics and Antimicrobial Proteins|July 14, 2025
Potential of Postbiotics in the Biodegradation of Antinutrients in FoodsNader Khani, Amir Hessam Shakeri, Mansour Rabie Ashkezary, et al.Pageof 1