| Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction A Bahari, CC Akoh Lwt 97, 349-354, 2018 | 59 | 2018 |
| Synthesis of a cocoa butter equivalent by enzymatic interesterification of illipe butter and palm midfraction A Bahari, CC Akoh Journal of the American Oil Chemists' Society 95 (5), 547-555, 2018 | 38 | 2018 |
| Understanding the effect of time, temperature and salts on carrageenan extraction from Chondrus crispus A Bahari, K Moelants, J Wallecan, G Mangiante, J Mazoyer, M Hendrickx, ... Algal Research 58, 102371, 2021 | 21 | 2021 |
| Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time A Bahari, K Moelants, D Huc-Mathis, J Wallecan, G Mangiante, J Mazoyer, ... Food Hydrocolloids 133, 107995, 2022 | 5 | 2022 |
| Mechanical Disintegration and Particle Size Sieving of Chondrus crispus (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction A Bahari, K Moelants, M Kloeck, J Wallecan, G Mangiante, J Mazoyer, ... Foods 10 (12), 2928, 2021 | 4 | 2021 |
| An expert guide to colouring food N Teribia, S Atencio, A Bahari https://www.newfoodmagazine.com/article/145514/a-guide-to-colouring-foods/, 2021 | | 2021 |
| A sustainable solution for Indonesia’s love of beef A Bahari https://www.thejakartapost.com/academia/2020/07/30/a-sustainable-solution …, 2020 | | 2020 |
| Physicochemical properties of a cocoa butter equivalent synthesized from illipe butter and palm mid-fraction and its application in'chocolates' A Bahari University of Georgia, 2018 | | 2018 |
