| A comparative study on functional properties of beet and citrus pectins in food systems G Mesbahi, J Jamalian, A Farahnaky Food Hydrocolloids 19 (4), 731-738, 2005 | 284 | 2005 |
| Evaluation of Photoshop software potential for food colorimetry H Afshari-Jouybari, A Farahnaky Journal of Food Engineering 106 (2), 170-175, 2011 | 248 | 2011 |
| Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace S Savadkoohi, H Hoogenkamp, K Shamsi, A Farahnaky Meat science 97 (4), 410-418, 2014 | 238 | 2014 |
| Effect of glycerol on physical and mechanical properties of wheat starch edible films A Farahnaky, B Saberi, M Majzoobi Journal of Texture Studies 44 (3), 176-186, 2013 | 227 | 2013 |
| Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. M Gavahian, A Farahnaky, K Javidnia, M Majzoobi Innovative Food Science & Emerging Technologies 14, 85-91, 2012 | 225 | 2012 |
| The impact of concentration, temperature and pH on dynamic rheology of psyllium gels A Farahnaky, H Askari, M Majzoobi, GH Mesbahi Journal of Food Engineering 100 (2), 294-301, 2010 | 170 | 2010 |
| Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation M Gavahian, A Farahnaky, R Farhoosh, K Javidnia, F Shahidi Food and Bioproducts Processing 94, 50-58, 2015 | 159 | 2015 |
| Intrinsic and extrinsic factors affecting rice starch digestibility MR Toutounji, A Farahnaky, AB Santhakumar, P Oli, VM Butardo Jr, ... Trends in Food Science & Technology 88, 10-22, 2019 | 151 | 2019 |
| Physical and mechanical properties of gelatin–clay nanocomposite A Farahnaky, SMM Dadfar, M Shahbazi Journal of Food Engineering 122, 78-83, 2014 | 137 | 2014 |
| Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier M Majzoobi, M Radi, A Farahnaky, J Jamalian, T Tongtang, G Mesbahi Journal of Agricultural Science and Technology 13 (2), 193-202, 2011 | 137 | 2011 |
| Ohmic-assisted hydrodistillation technology: A review M Gavahian, A Farahnaky Trends in Food Science & Technology 72, 153-161, 2018 | 124 | 2018 |
| Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations M Gavahian, BK Tiwari, YH Chu, Y Ting, A Farahnaky Trends in Food Science & Technology 86, 328-339, 2019 | 108 | 2019 |
| Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread) M Majzoobi, FS Ghavi, A Farahnaky, J Jamalian, G Mesbahi Journal of Food Processing and Preservation 35 (2), 247-256, 2011 | 104 | 2011 |
| Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder M Majzoobi, ZV Poor, J Jamalian, A Farahnaky International Journal of Food Science & Technology 51 (6), 1369-1377, 2016 | 103 | 2016 |
| Influence of soy protein isolate on the quality of batter and sponge cake M Majzoobi, F Ghiasi, M Habibi, S Hedayati, A Farahnaky Journal of Food Processing and Preservation 38 (3), 1164-1170, 2014 | 103 | 2014 |
| Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution M Hadian, SMH Hosseini, A Farahnaky, GR Mesbahi, GH Yousefi, ... Food Hydrocolloids 55, 108-118, 2016 | 102 | 2016 |
| Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.) X Gao, J Tong, L Guo, L Yu, S Li, B Yang, L Wang, Y Liu, F Li, J Guo, ... Food Hydrocolloids 106, 105885, 2020 | 99 | 2020 |
| Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin A Farahnaky, N Mansoori, M Majzoobi, F Badii Food and Bioproducts Processing 98, 133-141, 2016 | 98 | 2016 |
| Refractance Window drying of pomegranate juice: Quality retention and energy efficiency V Baeghbali, M Niakousari, A Farahnaky LWT-Food science and technology 66, 34-40, 2016 | 98 | 2016 |
| Accelerated texture softening of some root vegetables by Ohmic heating A Farahnaky, R Azizi, M Gavahian Journal of Food Engineering 113 (2), 275-280, 2012 | 93 | 2012 |
mahsa majzoobiRMIT University在 rmit.edu.au 的电子邮件经过验证
