Effects of ozone treatment on the physicochemical and functional properties of whole grain flourMohammed Obadi, Huiming Zhou, Abdellatief A. Sulieman et al.|Journal of Cereal Science|2018Cited by 97
Shelf life characteristics of bread produced from ozonated wheat flourMohammed Obadi, Huiming Zhou, Ke‐Xue Zhu et al.|Journal of Texture Studies|2017Cited by 42
Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based filmsKhalid Mohammed, Wenshui Xia, Dawei Yu et al.|International Journal of Biological Macromolecules|2024Cited by 36
Characterization of oil extracted from whole grain flour treated with ozone gasMohammed Obadi, Huiming Zhou, Anwar Noman et al.|Journal of Cereal Science|2017Cited by 23
Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulinAbdellatief A. Sulieman, Huiming Zhou, Kamal Alahmad et al.|Journal of Food Measurement & Characterization|2018Cited by 22