| All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application M Ghaderi, M Mousavi, H Yousefi, M Labbafi Carbohydrate polymers 104, 59-65, 2014 | 344 | 2014 |
| Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink M Daneshi, MR Ehsani, SH Razavi, M Labbafi Electronic Journal of Biotechnology 16 (5), 5-5, 2013 | 190* | 2013 |
| Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties M Kazemi, F Khodaiyan, M Labbafi, SS Hosseini, M Hojjati Food chemistry 271, 663-672, 2019 | 179 | 2019 |
| Synthesis and characterization of carboxymethyl cellulose from sugarcane bagasse. SA Asl, M Mousavi, M Labbafi | 131 | 2017 |
| High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis K Asgari, M Labbafi, F Khodaiyan, M Kazemi, SS Hosseini International Journal of Biological Macromolecules 152, 1274-1282, 2020 | 119 | 2020 |
| Influence of treatment-induced modification of egg white proteins on foaming properties N Gharbi, M Labbafi Food hydrocolloids 90, 72-81, 2019 | 119 | 2019 |
| Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels T Farjami, A Madadlou, M Labbafi Food Hydrocolloids 50, 159-165, 2015 | 91 | 2015 |
| Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization M Tahmasebi, M Labbafi, Z Emam-Djomeh, MS Yarmand LWT-Food Science and Technology 68, 76-84, 2016 | 87 | 2016 |
| Pomegranate seed oil as a functional ingredient in beverages M Mohagheghi, K Rezaei, M Labbafi, SM Ebrahimzadeh Mousavi European Journal of Lipid Science and Technology 113 (6), 730-736, 2011 | 71 | 2011 |
| Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.) SA Tabibian, M Labbafi, GH Askari, AR Rezaeinezhad, H Ghomi Journal of Food Engineering 270, 109766, 2020 | 66 | 2020 |
| Mixing of complex fluids with flat-bladed impellers: effect of impeller geometry and highly shear-thinning behavior RK Thakur, C Vial, G Djelveh, M Labbafi Chemical Engineering and Processing: Process Intensification 43 (10), 1211-1222, 2004 | 66 | 2004 |
| A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties A Saatchi, H Kiani, M Labbafi International journal of biological macromolecules 122, 659-666, 2019 | 64 | 2019 |
| Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace S Rezaei, K Rezaei, M Haghighi, M Labbafi Food science and biotechnology 22, 1-6, 2013 | 63 | 2013 |
| Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins M Nasabi, M Labbafi, ME Mousavi, A Madadlou International journal of biological macromolecules 102, 970-976, 2017 | 58 | 2017 |
| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products M Labbafi, RK Thakur, C Vial, G Djelveh Food Chemistry 102 (2), 454-465, 2007 | 54 | 2007 |
| Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement M Kazemi, F Khodaiyan, M Labbafi, SS Hosseini Journal of Food Measurement and Characterization 14, 679-693, 2020 | 51 | 2020 |
| Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride T Farjami, A Madadlou, M Labbafi Journal of Dairy Research 83 (1), 109-114, 2016 | 34 | 2016 |
| Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization A Amerinasab, M Labbafi, M Mousavi, F Khodaiyan Journal of food science and technology 52, 6583-6590, 2015 | 32 | 2015 |
| Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll F Dastmalchi, SH Razavi, M Faraji, M Labbafi Journal of food science and technology 53, 1531-1539, 2016 | 29 | 2016 |
| Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream L Ziaeifar, M Labbafi, M Salami, G Askari International Journal of Biological Macromolecular 117, 858-862, 2018 | 24 | 2018 |
Mohamad MousaviUniversity of Tehran在 ut.ac.ir 的电子邮件经过验证
