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| 1 | Formation and reduction of 5-hydroxymethylfurfural at frying tempera- ture in model system as a function of amino acid and sugar composition显示文摘 | Kavousi P Mirhosseini H Ghazali H | 2015 | Food Chemistry2015，182，： | 1 |
| 2 | Characte- rization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology显示文摘 | Mirhosseini H Tan C P Hamid N S A | 2009 | Food Hydrocolloids2009，23，： | 1 |
| 3 | Solid- phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion 显示文摘 | Mirhosseini H Salmah Y Nazimah S A H | 2007 | Food Chemistry2007，105，： | 1 |
| 4 | Absorption and Bioavailabilityof Nano - Size Reduced Calcium Citrate Fortified Milk Powder inOvariectomized and Ovariectomized - Osteoporosis Rats 显示文摘 | Erfanian A Mirhosseini H Rasti B | 2015 | J AgricFood Chem2015，63，24： | 1 |
| 5 | Rheoligical properties of modified starch-whey proteins isolate stabilized soursop beverage emulsion systems显示文摘 | CHEONG K W MIRHOSSEINI H LEONG W F | 2015 | Food Bioprocess Technol2015，8，： | 1 |
| 6 | Isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to different varieties of red grape pomace from macedonia显示文摘 | VELI(C) KOVSKAL S K MIRHOSSEINI H BOGEVA E | 2013 | J Nutr Food Sci2013，3，6： | 1 |
| 7 | Human face image reeognitlon: an evidence aggregation approach显示文摘 | Mirhosseini A R Yah H Lain K M | 1998 | Computer Vision and Image Understanding1998，71，2： | 1 |
| 8 | Solid-phase microextraction for headspace analysis of keyvolatile compounds in orange beverage emulsion 显示文摘 | MIRHOSSEINI H SLAMAH Y NAZIMAH S A H | 2007 | Food Chemistry2007，105，： | 1 |
| 9 | Effect of par- tial replacement of corn flour with durian seed flour and pump- kin flour on cooking yield, texture propertiesa, and sensory at- tributes of gluten free pasta 显示文摘 | Mirhosseini H Rashid N F A Amid B T | 2015 | LWT-Food Science and Technology2015，63，1： | 1 |
| 10 | Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion显示文摘 | MIRHOSSEINI H SLAMAH Y NAZIMAH SAH | | 0，，04： | 1 |
| 11 | Effect of arabic gum, xanthan gum and orange oil contents on zeta-potential, conductivity, stability, size index and pH of orange beverage emulsion显示文摘 | Mirhosseini H Tana CP Hamid NSA | 2007 | Colloids and Surfaces A- Physicochemical and Engineering aspects2007，315，13： | 1 |
| 12 | 显示文摘 | Nassaj E T Mirhosseini S H | 2003 | Journal of Materials Processing Technology2003，142，2： | 1 |
| 13 | Effect ofArabic gum, xanthan gum and orange oil contents on;-potential, conductivity, stability, size index and pHof orange beverage emulsion显示文摘 | Mirhosseini H Tan C P Hamid N S A | 2008 | Culloids and SurfacesA:Physicochemical and Engineering Aspects2008，315，13： | 1 |
| 14 | Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion 显示文摘 | Mirhosseini H Tan C P Taherian A R | 2008 | European Food Re- search and Technology2008，228，： | 1 |
| 15 | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein gum from durian fruit seed 显示文摘 | Mirhosseini H Amid B T | 2013 | Chem Cent J2013，7，1： | 1 |
| 16 | Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed显示文摘 | Mirhosseini H Amid B T | 2013 | Chemistry Central Journal2013，7，1： | 1 |
| 17 | Evaluation of GABA, crude protein and amino acid composition from different varieties of Malaysian's brown rice显示文摘 | Roohinejad S Mirhosseini H Saari N | 2009 | Australian Journal of Crop Science2009，3，4： | 1 |
| 18 | Effect of pro- cessing conditions on physicochemical properties of astaxanthin nanodispersions 显示文摘 | Anarjan N Mirhosseini H Baharin B S | 2010 | Food Chemistry2010，123，： | 1 |
| 19 | Influence of pectin and CMC on physical stability,turbidity loss rate,cloudiness and flavor release of orange beverage emulsion during storage显示文摘 | Mirhosseini H Tan C P Aghlara A | | 0，，1： | 1 |
| 20 | Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure显示文摘 | MIRHOSSEINI H TAN C P | 2008 | Food Chemistry2008，115，1： | 1 |
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