• 1180 Citations
  • 19 h-Index
20082020

Research output per year

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Research Output

  • 1180 Citations
  • 19 h-Index
  • 106 Article
  • 5 Other chapter contribution
  • 3 Abstract
  • 1 Conference paper
2020

The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Li, S., Liu, Y., Tong, J., Yu, L., Ding, M., Zhang, Z., Rehman, A., Majzoobi, M., Wang, Z. & Gao, X., 2020, In : Food Research International. 130, p. 1-10 10 p., 108914.

Research output: Contribution to journalArticle

1 Citation (Scopus)
2018

Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)

Hedayati, S., Majzoobi, M. & Farahnaky, A., May 2018, In : International Journal of Food Engineering. 14, 5-6, p. 1-10 10 p., 20170293.

Research output: Contribution to journalArticle

1 Citation (Scopus)

Development of symbiotic bread using straight dough and frozen part baking methods

Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H. & Farahnaky, A., 12 Sep 2018, p. 96. 1 p.

Research output: Other contribution to conferenceAbstract

6 Citations (Scopus)

Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Farahnaky, A., Kamali, E., Golmakani, M. T., Gavahian, M., Mesbahi, G. & Majzoobi, M., Dec 2018, In : Journal of Food Measurement and Characterization. 12, 4, p. 2561-2569 9 p.

Research output: Contribution to journalArticle

12 Citations (Scopus)

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Majzoobi, M., Mohammadi, M., Mesbahi, G. & Farahnaky, A., Oct 2018, In : Journal of Texture Studies. 49, 5, p. 468-475 8 p.

Research output: Contribution to journalArticle

5 Citations (Scopus)

Impact of shear force on functional properties of native starch and resulting gel and film

Shahbazi, M., Majzoobi, M. & Farahnaky, A., Apr 2018, In : Journal of Food Engineering. 223, p. 10-21 12 p.

Research output: Contribution to journalArticle

14 Citations (Scopus)

Innovative part-baked bread with improved nutritional value

Majzoobi, M., Pleming, D., Namavar, M. A. & Farahnaky, A., 12 Sep 2018, p. 78. 1 p.

Research output: Other contribution to conferenceAbstract

9 Citations (Scopus)

Physicochemical and mechanical properties of pectin-carbon nanotubes films produced by chemical bonding

Farahnaky, A., Sharifi, S., Imani, B., Dorodmand, M. M. & Majzoobi, M., Jun 2018, In : Food Packaging and Shelf Life. 16, p. 8-14 7 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)
2017

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Majzoobi, M., Vosooghi Poor, Z., Mesbahi, G., Jamalian, J. & Farahnaky, A., Dec 2017, In : Journal of Texture Studies. 48, 6, p. 616-623 8 p.

Research output: Contribution to journalArticle

7 Citations (Scopus)

Effects of heat-moisture treatment on physicochemical properties of wheat starch

Majzoobi, M., Roushan, F., Kadivar, M., Farahnaky, A. & Seifzadeh, N., 2017, In : Iran Agricultural Research. 36, 1, p. 1-6 6 p.

Research output: Contribution to journalArticle

Open Access
File
11 Downloads (Pure)

Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

Majzoobi, M., Talebanfar, S., Eskandari, M. H. & Farahnaky, A., May 2017, In : International Journal of Food Science and Technology. 52, 5, p. 1269-1275 7 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)

Solubilization of bovine gelatin using power ultrasound: Gelation without heating

Farahnaky, A., Zendeboodi, F., Azizi, R., Mesbahi, G. & Majzoobi, M., Apr 2017, In : Journal of Texture Studies. online, x, p. 1-8 8 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)
2016

Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions.

Mardani, M., Farahnaky, A. A., Mesbahi, G. R., Golmakani, MT. & Majzoobi, M., 2016, In : Iranian Journal of Food Science and Technology. 13, 52, p. 47-56 10 p.

Research output: Contribution to journalArticle

Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch

Hedayati, S., Shahidi, F., Koocheki, A., Farahnaky, A. & Majzoobi, M., Jul 2016, In : International Journal of Biological Macromolecules. 88, p. 499-504 6 p.

Research output: Contribution to journalArticle

14 Citations (Scopus)

Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

Majzoobi, M., Kaveh, Z. & Farahnaky, A., Apr 2016, In : Food Chemistry. 196, p. 720-725 6 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)

Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches

Hedayati, S., Majzoobi, M., Shahidi, F., Koocheki, A. & Farahnaky, A., 15 Dec 2016, In : Food Chemistry. 213, p. 602-608 7 p.

Research output: Contribution to journalArticle

17 Citations (Scopus)

Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits

Majzoobi, M., Mansouri, H., Mesbahi, G., Farahnaky, A. & Golmakani, M. T., 01 May 2016, In : Journal of Agricultural Science and Technology. 18, 3, p. 643-656 14 p.

Research output: Contribution to journalArticle

Open Access
File
5 Citations (Scopus)
119 Downloads (Pure)

Evaluation of the effects of hydrothermal treatment on rice flour and its related starch

Majzoobi, M., Pesaman, Y., Mesbahi, G. & Farahnaky, A., Sep 2016, In : International Journal of Food Properties. 19, 9, p. 2135-2145 11 p.

Research output: Contribution to journalArticle

4 Citations (Scopus)

Functional properties of granular cold-water swelling maize starch effect of sucrose and glucose

Hedayati, S., Shahidi, F., Koocheki, A., Farahnaky, A. & Majzoobi, M., 01 Nov 2016, In : International Journal of Food Science and Technology. 51, 11, p. 2416-2423 8 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)

Impact of whole oat flour on dough properties and quality of fresh and stored part-baked bread

Majzoobi, M., Raiss Jalali, A. & Farahnaky, A., 01 Dec 2016, In : Journal of Food Quality. 39, 6, p. 620-626 7 p.

Research output: Contribution to journalArticle

Open Access
File
3 Citations (Scopus)
5 Downloads (Pure)
25 Citations (Scopus)

NaOH-free debittering of table olives using power ultrasound

Habibi, M., Golmakani, M. -T., Farahnaky, A., Mesbahi, G. & Majzoobi, M., Jul 2016, In : Food Chemistry. 192, p. 775-781 7 p.

Research output: Contribution to journalArticle

18 Citations (Scopus)

Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin

Farahnaky, A., Mansoori, N., Majzoobi, M. & Badii, F., 2016, In : Food and Bioproducts Processing. 98, p. 133-141 9 p.

Research output: Contribution to journalArticle

26 Citations (Scopus)
7 Citations (Scopus)

Some physicochemical properties of date syrup, concentrate, and liquid sugar in comparison with sucrose solutions

Farahnaky, A., Mardani, M., Mesbahi, G., Majzoobi, M. & Golmakani, M. T., 01 May 2016, In : Journal of Agricultural Science and Technology. 18, 3, p. 657-668 12 p.

Research output: Contribution to journalArticle

Open Access
File
9 Citations (Scopus)
101 Downloads (Pure)
2015

Effect of white wheat flour substitution with whole oat flour on physical properties of part-baked frozen bread

Majzoobi, M., Raissjalali, A., Jamalian, J. & Farahnaky, A., Dec 2015, In : Journal of Texture Studies. 46, 6, p. 411-419 9 p.

Research output: Contribution to journalArticle

4 Citations (Scopus)

Effects of commercial oat fiber on characteristics of batter and sponge cake

Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. & Farahnaky, A., 2015, In : Journal of Agricultural Science and Technology. 17, 1, p. 99-107 9 p.

Research output: Contribution to journalArticle

Open Access
File
17 Citations (Scopus)
14 Downloads (Pure)

Effects of sonication on physical properties of native and cross-linked wheat starches

Majzoobi, M., Saifzadeh, N., Farahnaky, A. & Mesbahi, G., Apr 2015, In : Journal of Texture Studies. 46, 2, p. 105-112 8 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)

Functional properties of microporous wheat starch produced by a-amylase and sonication

Majzoobi, M., Hedayati, S. & Farahnaky, A., Sep 2015, In : Food Bioscience. 11, p. 79-84 6 p.

Research output: Contribution to journalArticle

24 Citations (Scopus)

Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch

Majzoobi, M., Pesaran, Y., Mesbahi, G., Golmakani, M. T. & Farahnaky, A., Dec 2015, In : Starch/Staerke. 67, 11-12, p. 1053-1060 8 p.

Research output: Contribution to journalArticle

10 Citations (Scopus)
29 Citations (Scopus)

Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time

Alishahi, A., Farahnaky, A., Majzoobi, M. & Blanchard, C., Mar 2015, In : Food Hydrocolloids. 45, p. 55-62 8 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)
13 Citations (Scopus)

Ultrasound-accelerated debittering of olive fruits

Habibi, M., Golmakani, M. T., Mesbahi, G., Majzoobi, M. & Farahnaky, A., Oct 2015, In : Innovative Food Science and Emerging Technologies. 31, p. 105-115 11 p.

Research output: Contribution to journalArticle

9 Citations (Scopus)
2014

Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels

Farahnaky, A., Alishahi, A., Majzoobi, M. & Al-Hakkak, J., 2014, In : Journal of Food Engineering. 142, p. 138-145 8 p.

Research output: Contribution to journalArticle

9 Citations (Scopus)

Effect of ultrasound on physicochemical properties of wheat starch

Majzoobi, M., Seifzadeh, N., Farahnaky, A. & Badii, F., Mar 2014, In : Iranian Journal of Polymer Science and Technology. 27, 1, p. 15-23 9 p.

Research output: Contribution to journalArticle

Open Access
File
2 Downloads (Pure)

Effect of wheat bran of reduced phytic acid content on the quality of batter and sponge cake

Majzoobi, M., Pashangeh, S. & Farahnaky, A., Jun 2014, In : Journal of Food Processing and Preservation. 38, 3, p. 987-995 9 p.

Research output: Contribution to journalArticle

4 Citations (Scopus)

Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

Majzoobi, M., Hedayati, S., Habibi, M., Ghiasi, F. & Farahnaky, A., May 2014, In : Journal of Agricultural Science and Technology. 16, 3, p. 569-576 8 p.

Research output: Contribution to journalArticle

Open Access
File
12 Citations (Scopus)
10 Downloads (Pure)

Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches

Majzoobi, M., Beparva, P., Farahnaky, A. & Badii, F., May 2014, In : Starch/Staerke. 66, 5-6, p. 491-495 5 p.

Research output: Contribution to journalArticle

13 Citations (Scopus)

Effects of particle size reduction, hydrothermal and fermentation treatments on the phytic acid content and some physicochemical properties of wheat bran

Majzoobi, M., Pashangeh, S., Farahnaky, A., Eskandari, M. H. & Jamalian, J., Oct 2014, In : Journal of Food Science and Technology. 51, 10, p. 2755-2761 7 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)

Evaluation of processing condition on physicochemical properties and flow behavior of sour orange juice concentrate

Nasiri, M., Farahnaky, A., Niakousari, M., Majzoobi, M. & MESBAHI, GH. R., 2014, In : Journal of Food Research (University of Tabriz). 24, 2, p. 155-166 12 p.

Research output: Contribution to journalArticle

14 Citations (Scopus)

Influence of Soy Protein Isolate on the quality of batter and sponge cake

Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S. & Farahnaky, A., Jun 2014, In : Journal of Food Processing and Preservation. 38, 3, p. 1164-1170 7 p.

Research output: Contribution to journalArticle

23 Citations (Scopus)