Yahya Maghsoudlou

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Coauteurs

Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Mohammad GhorbaniAssociate Prof., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andAdresse e-mail validée de gau.ac.ir
Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranAdresse e-mail validée de gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andAdresse e-mail validée de gau.ac.ir
Habibollah MirzaeiGorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Aman Mohammad ZIAIIFARGorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
Hoda Shahiri TabarestaniGorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Ali MotamedzadeganProfessor of Food ScienceAdresse e-mail validée de mstp.ir
Elham AssadpourGorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAdresse e-mail validée de baharan.ac.ir
Azadeh SalimiSeman UniversityAdresse e-mail validée de semnan.ac.ir
Mana MashkourPhD Food science and technologyAdresse e-mail validée de gau.ac.ir
Ali MoayediGorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Hamid EzzatpanahProfessor of Dairy Science and Technology, Science and Research Branch, Islamic Azad UniversityAdresse e-mail validée de srbiau.ac.ir
faramarz khodaiyanDepartment of Food Science and Engineering, University of TehranAdresse e-mail validée de ut.ac.ir
Mehran GhasemlouResearch Fellow, RMIT UniversityAdresse e-mail validée de rmit.edu.au
Sima TajikAdresse e-mail validée de my.erau.edu
Amir Ahmad DehghaniProfessore of Civil and Environmental Engineering, Water Resources, Computational Fluid DynamicsAdresse e-mail validée de gau.ac.ir
MH AziziProfessor in Food Science & Technology, Tarbiat Modares UniversityAdresse e-mail validée de modares.ac.ir

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Yahya Maghsoudlou

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

Adresse e-mail validée de gau.ac.ir - Page d'accueil

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


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	161	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	152	2015
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	145	2017
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	144	2013
Preparation of physically modified oat starch with different sonication treatments SR Falsafi, Y Maghsoudlou, H Rostamabadi, MM Rostamabadi, ... Food hydrocolloids 89, 311-320, 2019	130	2019
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	128	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	128	2007
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	127	2015
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	127	2010
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	116	2016
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	114	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	100*	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	87	2017
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	78	2018
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	78	2016
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	62	2016
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	57	2019
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	56	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	56	2012
Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice S Aghajanzadeh, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ... Journal of Food Engineering 185, 72-77, 2016	54	2016

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