Yahya Maghsoudlou

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Indice H	34	31
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Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Prof. Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranEmail verificata su gau.ac.ir
Mohammad GhorbaniProfessor., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andEmail verificata su gau.ac.ir
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesEmail verificata su gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andEmail verificata su gau.ac.ir
Mahboobeh KashiriAssociate Professor, Gorgan University of Agricultural Sciences & Natural ResourcesEmail verificata su gau.ac.ir
Hoda Shahiri TabarestaniGorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Habibollah MirzaeiGorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Aman Mohammad ZIAIIFARProfessor of Food Process Engineering,Gorgan University of Agricultural Sciences & Natural ResourcesEmail verificata su gau.ac.ir
Ali MotamedzadeganProfessor of Food ScienceEmail verificata su mstp.ir
Elham AssadpourGorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, www.gau.ac.irEmail verificata su gau.ac.ir
Ali MoayediGorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Azadeh SalimiSeman UniversityEmail verificata su semnan.ac.ir
Mana MashkourPhD Food science and technologyEmail verificata su gau.ac.ir
faramarz khodaiyanDepartment of Bioengineering, University of TehranEmail verificata su ut.ac.ir
Mehran GhasemlouResearch Fellow, Deakin UniversityEmail verificata su deakin.edu.au
Sima TajikEmail verificata su my.erau.edu
Hamid EzzatpanahProfessor of Dairy Science and Technology, Science and Research Branch, Islamic Azad UniversityEmail verificata su globalharmonization.net
Hamed VatankhahScipertechEmail verificata su scipertech.ca

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Yahya Maghsoudlou

Professor of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources

Email verificata su gau.ac.ir - Home page

Food Science & Technology Edible Films & Coatings Active Packaging Functional Foods & Beverages


Titolo Ordina per citazioni Ordina per anno Ordina per titolo	Citata da Citata da	Anno
Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules E Assadpour, SM Jafari, Y Maghsoudlou International journal of biological macromolecules 95, 238-247, 2017	187	2017
Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou Food Hydrocolloids 66, 259-267, 2017	178	2017
Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax M Khanzadi, SM Jafari, H Mirzaei, FK Chegini, Y Maghsoudlou, ... Carbohydrate polymers 118, 24-29, 2015	177	2015
Preparation of physically modified oat starch with different sonication treatments SR Falsafi, Y Maghsoudlou, H Rostamabadi, MM Rostamabadi, ... Food Hydrocolloids 89, 311-320, 2019	169	2019
Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging S Tajik, Y Maghsoudlou, F Khodaiyan, SM Jafari, M Ghasemlou, M Aalami Carbohydrate polymers 97 (2), 817-824, 2013	168	2013
Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss) HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, ARS Mahoonak Bioresource technology 101 (15), 6207-6214, 2010	144	2010
Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar Postharvest biology and technology 110, 224-228, 2015	143	2015
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami International journal of biological macromolecules 86, 197-207, 2016	139	2016
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou International journal of biological macromolecules 84, 261-267, 2016	138	2016
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri Journal of Food Engineering 79 (4), 1383-1390, 2007	135	2007
Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. A Daraei Garmakhany, HO Mirzaei, M Kashaninejad, Y Maghsoudlou European Journal of Lipid Science and Technology 110 (11), 1045–1049, 2008	122	2008
Production of low fat french-fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology -Mysore AD Garmakhany, HO Mirzaei, Y Maghsoudlou, M Kashaninejad, ... Journal of Food Science and Technology 51 (7), 1334–1341, 2014	114*	2014
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani Food Research International 96, 19-26, 2017	107	2017
Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties Y Maghsoudlou, M Asghari Ghajari, S Tavasoli Journal of Food Science and Technology 56, 2365-2372, 2019	97	2019
Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage MK Ehsan Azadbakht, Yahya Maghsoudlou, Morteza Khomiri Food Packaging and Shelf Life 17, 65-72, 2018	94	2018
Optimization of ultrasound‐assisted stabilization and formulation of almond milk Y Maghsoudlou, M Alami, M Mashkour, MH Shahraki Journal of food processing and preservation 40 (5), 828-839, 2016	92	2016
Evaluation of folic acid nano-encapsulation by double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami Food and Bioprocess Technology 9 (12), 2024-2032, 2016	85	2016
Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films SM Jafari, M Khanzadi, H Mirzaei, D Dehnad, KC Faramarz, ... International journal of biological macromolecules 80, 506-511, 2015	65	2015
Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss) H Shahiri Tabarestani, Y Maghsoudlou, A Motamedzadegan, ... International Food Research Journal 19 (1), 251-257, 2012	65	2012
Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in-vitro and in-vivo digestibilities SR Falsafi, Y Maghsoudlou, M Aalami, SM Jafari, M Raeisi Ultrasonics Sonochemistry 53, 110-119, 2019	64	2019

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