Mohammed Obadi

9PUBLICATIONS
4CO-AUTHORS
Food chemistry and food sensory scienceFood engineeringHorticultural crop improvement (incl. selection and breeding)Food technologyFunctional materials
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Publications (9)

|Aug 15, 2026
Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.

|May 04, 2024
Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.

Xiaoqian Zhou, Jin Chen, Haitao Zheng

|Sep 28, 2023
Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review.

Mohammed Obadi, Bin Xu

|Aug 07, 2023
Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies.

Mohammed Obadi, Yuntong Li, Bin Xu

|Feb 01, 2022
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.

Tianxiu Wang, Yiyi Jiang, Shuyi Liu

|Sep 28, 2020
Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Min Liao, Yajing Qi, Shuyi Liu

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Frequent Collaborators

8 joint publications

Bin Xu

5 joint publications

Shuyi Liu

1 joint publications

Yajing Qi

1 joint publications

Qingqing Li