Cauvain, S.P. & Young, L.S. 2006. The Chorleywood bread process. Boca Raton: CRC Press.
[1] Humble, N. 2013. Cake: A Global History (Edible). Reaktion Books, 156 pages.
[2] Guiné, R.P.F., & Florença, S.G. 2024. Development and Characterisation of Functional Bakery Products. Physchem, 4: 234-257.
[3] Eivani, F., Nasehi, B., Noshad, M., & Barzegar, H. 2020. Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake. 16(4): 437-452. (In Persian)
[4] Ege, A.E.R. 2021. The effect of enzyme use on the formation of carbonyls and structural properties of cakes. Dissertation, Master of Science in Biotechnology, Izmir Institute of Technology, Turkey.
[5] Jooyandeh, H., Mahmoodi, R., Samavati, V., & Hojjati, M. 2015. Effect of cold enzymatic treatment of milk by transglutaminase on textural properties of yogurt. Journal of Food Science and Technology (Iran), 13(1): 91-99. (In Persian)
[6] Torabi, F., Jooyandeh, H., Noshad, M. & Barzegar, H. 2019. Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin. Research and Innovation in Food Science and Technology, 8(2): 137-150. (In Persian)
[7] Danesh, E., Goudarzi, M. & Jooyandeh, H. 2018. Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. Journal of Food Measurement and Characterization. 12: 2416-2425.
[8] Xiao, Z., Lester, G.E., Luo, Y. & Wang, Q. 2012. Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. Journal of Agricultural and Food Chemistry, 60(31): 7644-7651.
[9] Braunstein, S.L. & Pati, A.K. 2012. Quantum information with continuous variables. Springer Science and Business Media, 77(2): 513-577.
[10] Kaya, S., & Yardımcı, H. 2025. Microgreens: nutritional properties, health benefits, production techniques, and food safety risks. PeerJ, 13: e17938.
[11] Hansda, N.N., Thapa, U. & Kundu, S. 2025. A Review on Sustainable Microgreen Cultivation for Urban Farming With Minimal Resources. Journal of Scientific Research and Reports, 31(8): 613–621.
[12] Ebert, A.W. 2022. Sprouts and Microgreens—Novel Food Sources for Healthy Diets. Plants 11: 571.
[13] Mazumder, K., Aktar, A., Biswas, B., & Hossain, M.E. 2025. Proteins, Vitamins, Minerals, Cereal, Vegetables, and Beverages as Functional Foods. In: Mukherjee, B. (eds) Dietary Supplements and Nutraceuticals. Springer, Singapore.
[14] Ibrahim, M.A., Asuka, E., & Jialal, I. 2022. Hypercholesterolemia; StatPearls: Treasure Island, FL, USA.
[15] Di Gioia, F. & Santamaria, P. 2015. Microgreens, agrobiodiversity and food security. In: Di Gioia F, Santamaria P (eds) Microgreens. Eco-logica editore, Bari: 7–24.
[16] Castellaneta, A., Horing, M., Losito, I., Leoni, B., Santamaria, P., Calvano, C.D. et al. 2024. Exploration of the Lipid Profile of Edible Oleaginous Microgreens by Mass Spectrometry-Based Lipidomics. Journal of Agricultural and Food Chemistry, 72(20): 11438-11451.
[17] Wojdyło, A., Nowicka, P., Tkacz, K., & Turkiewicz, I.P. 2020. Sprouts vs. microgreens as novel functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Molecules, 25(20): 4648.
[18] Bhaswant, M., Shanmugam, D.K., Miyazawa, T., Abe, C., & Miyazawa, T. 2023. Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits. Molecules, 28(2): 867.
[19] Dorosh, P.A., & Wailes, E. 2010. The international rice trade: structure, conduct, and performance. In: Rice in the global economy: Strategic research and policy issues for food security. Pandey, S. et al. (ed.), Chapter 3.1: 359-378.
[20] Zhang, H., Yao, H. Y., & Chen, F. 2006. Accumulation of gamma aminobutyric acid in rice germ using protease. Bioscience, Biotechnology and Biochemistry, 70: 1160e1165.
[21] Mansouri, M., Noshad, M., Mehrnia, M.A., & Hojjati, M. 2024. Sunflower microgreen powder as functional component to enhance the quality of gluten-free cakes. LWT, 198: 116049.
[22] Kaur, N., Singh, B., & Kaur, A. 2022. Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins. International Journal of Food Science and Technology, 57(5): 3012-3020.
[23] Zheng, T., Chen, H., Yu, Y., Wang, P., Li, Y., Chen, G., Si, J., & Yang, H. 2024. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder. Food Chemistry- X. 9(22): 101370.
[24] Saeidi, Z., Nasehi, B., & Jooyandeh, H. 2018. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. Journal of Food Science and Technology, 55(8): 3110–3118.
[25] Klopsch, R., Baldermann, S., Voss, A., Rohn, S., Schreiner, M., & Neugart, S. 2018. Bread enriched with legume microgreens and leaves–ontogenetic and baking-driven changes in the profile of secondary plant metabolites. Frontiers in Chemistry, 6: 322.
[26] Romagnolo, D. F., Donovan, M. G., Papoutsis, A. J., Doetschman, T.C., & Selmin, O. I. 2017. Genistein prevents BRCA1 CpG methylation and proliferation in human breast cancer cells with activated aromatic hydrocarbon receptor. Current Developments in Nutrition, 1: e000562.
[27] Sehrish, A., Majeed, I., Zongo, E., Ayub, H., Rasul, H., Abdul Rahim, M., et al. 2023. A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties. International Journal of Food Properties, 26(2): 3082-3105.
[28] Jooyandeh, H., Alizadeh Behbahabi, B., & Saniee, S. 2026. The effect of rice microgreen powder and transglutaminase enzyme on the textural and sensorial characteristics of sponge cake during storage period. Journal of Food Science and Technology (Iran), 23(173), In Press. (In Persian)
[29] AACC 2010. Approved methods of American association of cereal chemists (10th eds). Inc., the American Association of Cereal Chemists, St Paul., USA.
[30] Jooyandeh, H., Noshad, M., & Khamirian, R.A. 2018. Modeling of ultrasound-assisted extraction, characterization and in vitro pharmacological potential of polysaccharides from Vaccinium arctostaphylos L. International Journal of Biological Macromolecules, 107(part A): 938-948.
[31] Asghari‐pour, S., Noshad, M., Nasehi, B., Jooyandeh, H., & Beiraghi‐Toosi Sh. 2018. Optimization of physicochemical and functional properties of corn‐based snacks containing date kernel flour. Journal of Food Processing and Preservation, 42(3): e13821: 1-8.
[32] Horstmann, S. W., Lynch, K.M., & Arendt, E.K. 2017. Starch Characteristics Linked to Gluten-Free Products. Foods, 6(4)
[33] Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M., & Soleimani, M. 2013. The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Iranian Journal of Nutrition Science & Food Technology. 8(3): 229-240.
[34] Jooyandeh, H. 2024. Application of enzymes in dairy products. 2nd ed., Khuzestan Agricultural Sciences and Natural Resources University Press. (In Persian)
[35] Habibi, S.A., & Jooyandeh, H. 2024. Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese. Food Science & Nutrition, 12(11): 9810-9821.
[36] Safari Koshali, S., Ghotbi, M., & Roozbeh Nasirani, L. 2020. Study of the Flour Replacement with Grapefruite Fiber on the Chemical and Sensory Properties of Cookies. Journal of Innovation in Food Science and Technology, 11(4): 37-48.
[37] Javaheripour, N., Shahsevani Mojarad , L., Mahdikhani, Sh., & Inanloo, Y. 2021. The effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake. Journal of Food Science & Technology (Iran), 18(119): 375-392. (In Persian)
[38] Asghari‐pour, S., Noshad, M., Nasehi, B., Jooyandeh, H., & Beiraghi‐Toosi Sh. 2019. Effects of Incorporating Date Kernel Powder on Physicochemical Properties of the Extruded Snacks Containing Corn Flour During Storage. Iranian Journal of Nutrition Sciences & Food Technology, 14(3): e13821: 109-116. (In Persian)
[39] Babakhani, S., Moghaddaszadeh-Ahrabi, S., & Gharakhani, M. 2019. Physicochemical and sensory properties of cake enriched with fish protein powder (FPP) and transglutaminase enzyme. Journal of Food Science and Technology (Iran), 16(95): 179-196. (In Persian)
[40] Chen, Ch., Espinal-Ruiz, M., Francavilla, A., Joye, I.J., & Corradini, M.G. 2024. Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations. Food Science, 89(7): 4331-4344.
[41] Santos, A.C., Yassunaka, N.N., Ruiz, S., Schneider, V., Visentainer, J., & Madrona, G. 2014. Sensory and physicochemical study of carrot leaf sponge cake. Revista Brasileira de Pesquisa em Alimentos, 4(2): 41-46.
[42] Danesh, E., Goudarzi, M., & Jooyandeh, H. 2017. Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100: 5206–5211.
[43] Torabi, F., Jooyandeh, H., Noshad, M., Barzegar, B. 2020. Texture, color and total acceptance of synbiotic ultrafiltrated white cheese treated with microbial transglutaminase enzyme during storage period. Journal of Food Science & Technology (Iran), 17(98): 135-145. (In Persian)
[44] Danesh, E., Jooyandeh, H., Goudarzi, M. 2017. Improving the rheological properties of low-fat Iranian UF-Feta cheese by incorporation of whey protein concentrate and enzymatic treatment of transglutaminase. Journal of Food Science & Technology (Iran), 14(67): 285-298. (In Persian)
[45] Lebesi, D.M., Tzia, C. 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, 4: 710-722.
[46] Azadmard-Damirchi, S., & Raei, P. 2015. Effect of different amounts of date syrup powder on shelf life and quantitative and qualitative properties of sponge cake. Iranian Journal of Biosystem Engineering, 46(4): 399-404. (In Persian)
[47] Jeong, Ch.H., and Shim, K.H. 2004. Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders. Journal of the Korean Society of Food Science and Nutrition, 33(4): 716-722.
[48] Hosseini ghaboos, S.H., Seyedain Ardabili, S.M. & Kashaninejad, M. 2018. Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2): 854-860.
[49] Rouzbahani, M., Hosseini, H., Rastegar, H., Valizade, S., Mirza Alizadeh, A., Sharifan, A. et al. 2024. Physicochemical, rheological and organoleptic characterizations of sponge cakes fortified with mycoproteins. Journal of Agriculture and Food Research, 17: 101223.
[50] Kowalski, S., Gumul, D., Oracz, J., Mickowska, B., Skotnicka, M., Rosicka-Kaczmarek, J. et al. 2023. Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours. Antioxidants, 12: 1912.
[51] Saeidi, Z., Nasehi, B., & Jooyandeh, H. 2019. Evaluation of Physical properties of gluten-free cake containing pomegranate seeds powder and transglutaminase enzyme. Journal of Food Science and Technology (Iran), 15(84): 315-324. (In Persian)
