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Research Output 2008 2018

  • 912 Citations
  • 16 h-Index
  • 105 Article
  • 5 Other chapter contribution
  • 1 Conference paper
4 Citations (Scopus)
49 Citations (Scopus)

Effect of glycerol on physical and mechanical properties of wheat starch edible films

Farahnaky, A., Saberi, B. & Majzoobi, M., Jun 2013, In : Journal of Texture Studies. 44, 3, p. 176-186 11 p.

Research output: Contribution to journalArticle

11 Citations (Scopus)

Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions

Farahnaky, A., Shanesazzadeh, E., Mesbahi, G. & Majzoobi, M., Jun 2013, In : Journal of Food Engineering. 116, 4, p. 782-788 7 p.

Research output: Contribution to journalArticle

Effects of high pressure homogenization on the physicochemical properties of corn starch

Majzoobi, M., Shahbazi, M., Farahnaky, A., Rezvani, E. & Schleining, G., 2013, Inside Food Symposium, Leuven, Belgium. p. 33-35 3 p.

Research output: Book chapter/Published conference paperConference paper

Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier

Afshari Jooybari, H., Farahnaky, A., Majzoobi, M., Mesbahi, G. & Niakousari, M., 2013, In : Iranian Food Science and Technology Research Journal. 8, 4

Research output: Contribution to journalArticle

2 Citations (Scopus)

Popping properties of corn grains of two different varieties at different moistures

Farahnaky, A., Alipour, M. & Majzoobi, M., 2013, In : Journal of Agricultural Science and Technology. 15, 4, p. 771-780 10 p.

Research output: Contribution to journalArticle

9 Citations (Scopus)

The effect of particle size and level of rice bran on the batter and sponge cake properties

Majzoobi, M., Sharifi, S., Imani, B. & Farahnaky, A., 2013, In : Journal of Agricultural Science and Technology. 15, 6, p. 1175-1184 10 p.

Research output: Contribution to journalArticle

8 Citations (Scopus)

Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties

Farahnaky, A., Bakhshizadeh-Shirazi, S., Mesbahi, G., Majzoobi, M., Rezvani, E. & Schleining, G., Oct 2013, In : Innovative Food Science and Emerging Technologies. 20, p. 182-190 9 p.

Research output: Contribution to journalArticle

9 Citations (Scopus)

Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions

Farahnaky, A., Azizi, R., Majzoobi, M., Mesbahi, G. & Maftoonazad, N., Oct 2013, In : Innovative Food Science and Emerging Technologies. 20, p. 173-181 9 p.

Research output: Contribution to journalArticle

2012
5 Downloads (Pure)
Open Access
File
lactoglobulins
Lactoglobulins
Aging of materials
Enthalpy
Moisture
16 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

16 Citations (Scopus)
10 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)
15 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

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

31 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

7 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

15 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

30 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)
22 Citations (Scopus)
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)
16 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

41 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

57 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

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