• 1117 Citations
  • 19 h-Index
20082018

Research output per year

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Research Output

  • 1117 Citations
  • 19 h-Index
  • 105 Article
  • 5 Other chapter contribution
  • 3 Abstract
  • 1 Conference paper
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Article
5 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

56 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

13 Citations (Scopus)

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

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

5 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

12 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

11 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

11 Citations (Scopus)
2012
Open Access
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6 Downloads (Pure)

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

18 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

3 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

19 Citations (Scopus)
19 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

12 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

10 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

12 Citations (Scopus)

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
1 Citation (Scopus)
28 Downloads (Pure)

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

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

33 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

8 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

19 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

20 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

8 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

35 Citations (Scopus)
5 Citations (Scopus)
24 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)

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

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

51 Citations (Scopus)

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

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

7 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

66 Citations (Scopus)

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 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

38 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

3 Citations (Scopus)