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Research Output 2008 2018

  • 967 Citations
  • 17 h-Index
  • 105 Article
  • 5 Other chapter contribution
  • 1 Conference paper
2008
13 Citations (Scopus)

Physicochemical properties of partbaked breads

Farahnaky, A. & Majzoobi, M., 2008, In : International Journal of Food Properties. 11, 1, p. 186-195 10 p.

Research output: Contribution to journalArticle

2009

Application of sugar beet pulp as dough and bread improver (Barbari bread)

Majzoobi, M., Farahnaky, A., Jamalian, J., Mesbahi, G. & Sariri, F., 2009, Gums and Stabilisers for the Food Industry 15. p. 309-316 8 p.

Research output: Book chapter/Published conference paperOther chapter contribution

35 Citations (Scopus)

Effect of glycerol on the moisture sorption isotherms of figs

Farahnaky, A., Ansari, S. & Majzoobi, M., 2009, In : Journal of Food Engineering. 93, 4, p. 468-473 6 p.

Research output: Contribution to journalArticle

Effect of NaCl, CaCl2 and Na2HPO4 on Rheological Properties of Seed Husk of Plantago Ovata L.

Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, GR. & Aminlari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 181-189 9 p.

Research output: Book chapter/Published conference paperOther chapter contribution

3 Citations (Scopus)

Effect of NaCl and water content on expansion and color of cassava and potato starches on baking

Farahnaky, A., Majzoobi, M. & Shojaei, ZA., 2009, In : Journal of Texture Studies. 40, 6, p. 676-691 16 p.

Research output: Contribution to journalArticle

Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch

Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J. & Tongdang, T., 2009, Gums and Stabilisers for the Food Industry 15. p. 61-68 8 p.

Research output: Book chapter/Published conference paperOther chapter contribution

Improving the quality of pasta using hydroxypropylmethyl cellulose, gluten and blended wheat flour

Majzoobi, M., Ostovan, R., Farahnaky, A., Mesbahi, G. & Eskandari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 317-322 6 p.

Research output: Book chapter/Published conference paperOther chapter contribution

2 Citations (Scopus)

Physicochemical properties and rheological behaviour of gaz-angubin

Farahnaky, A., Shojaei, ZA., Sadeghi-Khomami, A. & Majzoobi, M., 2009, In : International Journal of Food Properties. 12, 2, p. 347-357 11 p.

Research output: Contribution to journalArticle

20 Citations (Scopus)

Physico-chemical properties of phosphoryl chloride cross-linked wheat starch

Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J. & Tongdang, T., 2009, In : Iran. Polym. J. 18, p. 491-499 9 p.

Research output: Contribution to journalArticle

Rheological properties of Plantago Ovata L. as a function of concentration, temperature and pH

Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, GR. & Aminlari, M., 2009, Gums and Stabilisers for the Food Industry 15. p. 173-180 8 p.

Research output: Book chapter/Published conference paperOther chapter contribution

2010

Accelerated Ripening of Kabkab Dates Using Sodium Chloride and Acetic Acid Solutions

Farahnaky, A., Askari, H., Bakhtiyari, M. & Majzoobi, M., 2010, In : Iran Agricultural Research. 27, 1.2, p. 99-112 14 p.

Research output: Contribution to journalArticle

4 Citations (Scopus)
17 Citations (Scopus)

Effects of sugar beet pulp on the quality of Barbari bread.

Majzoobi, M., Mesbahi, G., Sariri, F., Farahnaky, A. & Jamalian, J., 2010, In : Iranian Food Science Technology Research Journal. 6, 1, p. 17-26 10 p.

Research output: Contribution to journalArticle

45 Citations (Scopus)

Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier

Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J., Tongtang, T. & Mesbahi, G., 2010, In : Journal of Agricultural Science and Technology. 13, p. 193-202 10 p.

Research output: Contribution to journalArticle

Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose

Majzoobi, M., Ostovan, R., Farahnaky, A., Mesbahi, G. & Skandari, MH., 2010, In : Iranian Journal of Food Science and Technology. 7, 3, p. 11-20 10 p.

Research output: Contribution to journalArticle

7 Citations (Scopus)

The effects of glucose syrup and glycerol on some physical properties of dried figs

Farahnaky, A., Ansari, S. & Majzoobi, M., 2010, In : Journal of Texture Studies. 41, 5, p. 633-650 18 p.

Research output: Contribution to journalArticle

59 Citations (Scopus)

The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

Farahnaky, A., Askari, H., Majzoobi, M. & Mesbahi, G., 2010, In : Journal of Food Engineering. 100, 2, p. 294-301 8 p.

Research output: Contribution to journalArticle

Psyllium
Rheology
rheology
Gels
gels

The physicochemical properties of starch component of six Iranian rice cultivars

Majzoobi, M. & Farahnaky, A., 2010, In : Iran Agricultural Research. 27, 1.2, p. 113-122 10 p.

Research output: Contribution to journalArticle

EFFECT OF PECTIN AND CROSS-LINKED PECTIN ON CHARACTERISTICS OF DOUGH AND PAN BREAD

MAJZOOBI, M., LAYEGH, B. & FARAHNAKY, A., 2011, In : Journal of Food Research (University of Tabriz). 21, 2, p. 195-207 13 p.

Research output: Contribution to journalArticle

32 Citations (Scopus)

Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread)

Majzoobi, M., Ghavi, F. S., Farahnaky, A., Jamalian, J. & Mesbahi, G., Apr 2011, In : Journal of Food Processing and Preservation. 35, 2, p. 247-256 10 p.

Research output: Contribution to journalArticle

8 Citations (Scopus)

Effects of gluten powder on the quality of wheat flour spaghetti cooked in distilled or salted water

Majzoobi, M., Ostovan, R. & Farahnaky, A., Dec 2011, In : Journal of Texture Studies. 42, 6, p. 468-477 10 p.

Research output: Contribution to journalArticle

17 Citations (Scopus)

Effects of hydroxypropyl cellulose on the quality of wheat flour spaghetti

Majzoobi, M., Ostovan, R. & Farahnaky, A., Feb 2011, In : Journal of Texture Studies. 42, 1, p. 20-30 11 p.

Research output: Contribution to journalArticle

20 Citations (Scopus)

Effects of L-Cysteine on some characteristics of wheat starch

Majzoobi, M., Farahnaky, A., Jamalian, J. & Radi, M., Feb 2011, In : Food Chemistry. 124, 3, p. 795-800 6 p.

Research output: Contribution to journalArticle

8 Citations (Scopus)

Modeling the effect of glucose syrup on the moisture sorption isotherm of figs

Ansari, S., Farahnaky, A., Majzoobi, M. & Badii, F., Sep 2011, In : Food Biophysics. 6, 3, p. 377-389 13 p.

Research output: Contribution to journalArticle

33 Citations (Scopus)

Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M. J. & Mesbahi, G., Dec 2011, In : International Journal of Food Science and Technology. 46, 12, p. 2619-2627 9 p.

Research output: Contribution to journalArticle

4 Citations (Scopus)
23 Citations (Scopus)
2012
5 Downloads (Pure)
Open Access
File
lactoglobulins
Lactoglobulins
Aging of materials
Enthalpy
Moisture
17 Citations (Scopus)

Effect of different levels and particle sizes of wheat bran on the quality of flat bread

Majzoobi, M., Farahnaky, A., Nematolahi, Z., Mohamadi Hashemi, M. & Taghipour, M., 2012, In : Journal of Agricultural Science and Technology. 15, 1, p. 115-123 9 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)

Effect of gluten powder on the quality of fresh spaghetti made with farina

Majzoobi, M., Ostovan, R. & Farahnaky, A., 2012, In : International Journal of Food Engineering. 8, 1, p. 1-14 14 p.

Research output: Contribution to journalArticle

Glutens
gluten
Powders
powders
Cooking
16 Citations (Scopus)

Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch

Majzoobi, M., Radi, M., Farahnaky, A. & Tongdang, T., Mar 2012, In : Journal of Food Science. 77, 3

Research output: Contribution to journalArticle

17 Citations (Scopus)
11 Citations (Scopus)

Functional properties of acetylated glutenin and gliadin at varying pH values

Majzoobi, M., Abedi, E., Farahnaky, A. & Aminlari, M., Aug 2012, In : Food Chemistry. 133, 4, p. 1402-1407 6 p.

Research output: Contribution to journalArticle

10 Citations (Scopus)

Physicochemical properties of cross-linked-annealed wheat starch

Majzoobi, M., Sabery, B., Farahnaky, A. & Karrila, T. T., 2012, In : Iranian Polymer Journal. 21, 8, p. 513-522 10 p.

Research output: Contribution to journalArticle

12 Citations (Scopus)

Properties of dough and flat bread containing wheat germ

Majzoobi, M., Farhoodi, S., Farahnaky, A. & Taghipour, M., 2012, In : Journal of Agricultural Science and Technology. 14, 5, p. 1053-1065 13 p.

Research output: Contribution to journalArticle

1 Citation (Scopus)
17 Downloads (Pure)

Rheological behaviour of dextran sulfate solutions

Farahnaky, A., Allahdad, Z., Aminlari, M., Majzoobi, M., Askari, H. & Ramezani, R., Jul 2012, In : International Journal of Food Engineering. 8, 3, p. 1-12 12 p., 13.

Research output: Contribution to journalArticle

Open Access
File
Dextran Sulfate
Dextran
dextran
sulfates
Viscosity

Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier

AFSHARI, JOOYBARI. H., Farahnaky, A., Majzoobi, M., Mesbahi, G. R. & Niakousari, M., 2012, In : Iranian Journal of Food Science and Technology.

Research output: Contribution to journalArticle

2013
19 Citations (Scopus)

A novel technology for extraction of essential oil from Myrtus communis: ohmic-assisted hydrodistillation

Gavahian, M., Farahnaky, A., Javidnia, K. & Majzoobi, M., Mar 2013, In : Journal of Essential Oil Research. 25, 4, p. 257-266 10 p.

Research output: Contribution to journalArticle