M Mashayekh

411 total citations
14 papers, 287 citations indexed

About

M Mashayekh is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, M Mashayekh has authored 14 papers receiving a total of 287 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Molecular Biology. Recurrent topics in M Mashayekh's work include Microbial Metabolites in Food Biotechnology (5 papers), Probiotics and Fermented Foods (5 papers) and Food composition and properties (3 papers). M Mashayekh is often cited by papers focused on Microbial Metabolites in Food Biotechnology (5 papers), Probiotics and Fermented Foods (5 papers) and Food composition and properties (3 papers). M Mashayekh collaborates with scholars based in Iran. M Mashayekh's co-authors include Mohammad Reza Mahmoodi, Mohammad Hassan Entezari, Zohreh Honarvar, Zahra Hadian, Abdorreza Mohammadi, Marzieh Kamankesh, Hamid Reza Tavakoli, Amir Mohammad Mortazavian, Kianoush Khosravi‐Darani and Richard J. Brown and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Food Science & Technology.

In The Last Decade

M Mashayekh

13 papers receiving 272 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
M Mashayekh Iran 7 121 95 49 46 43 14 287
Oya Irmak Şahin Türkiye 10 114 0.9× 74 0.8× 69 1.4× 39 0.8× 21 0.5× 22 320
Nurul Shaeera Sulaiman Malaysia 7 123 1.0× 61 0.6× 37 0.8× 58 1.3× 40 0.9× 14 319
Subhamoy Dhua India 10 171 1.4× 104 1.1× 46 0.9× 95 2.1× 22 0.5× 15 356
Kaavya Rathnakumar United States 12 188 1.6× 67 0.7× 41 0.8× 57 1.2× 52 1.2× 24 391
Wen Cheng China 8 116 1.0× 138 1.5× 27 0.6× 69 1.5× 45 1.0× 9 332
Kittiwut Kasemwong Thailand 11 183 1.5× 121 1.3× 52 1.1× 56 1.2× 42 1.0× 21 358
Kok Whye Cheong Malaysia 11 189 1.6× 86 0.9× 14 0.3× 68 1.5× 33 0.8× 18 317
K. E. Nandini India 8 74 0.6× 41 0.4× 22 0.4× 31 0.7× 51 1.2× 9 325
M. Hassan El‐Mallah Egypt 11 107 0.9× 38 0.4× 21 0.4× 60 1.3× 83 1.9× 18 374

Countries citing papers authored by M Mashayekh

Since Specialization
Citations

This map shows the geographic impact of M Mashayekh's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by M Mashayekh with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites M Mashayekh more than expected).

Fields of papers citing papers by M Mashayekh

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M Mashayekh. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by M Mashayekh. The network helps show where M Mashayekh may publish in the future.

Co-authorship network of co-authors of M Mashayekh

This figure shows the co-authorship network connecting the top 25 collaborators of M Mashayekh. A scholar is included among the top collaborators of M Mashayekh based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with M Mashayekh. M Mashayekh is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

14 of 14 papers shown
1.
Khorshidian, Nasim, et al.. (2022). BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS. Journal of Microbiology Biotechnology and Food Sciences. e5706–e5706. 3 indexed citations
2.
Alizadeh, Adel Mirza, et al.. (2018). Microbial and Chemical Parameters of Traditional Siahmazgi Cheese Produced in Zanjan Province, Iran. Advances in Animal and Veterinary Sciences. 7(1). 5 indexed citations
3.
Honarvar, Zohreh, Zahra Hadian, & M Mashayekh. (2016). Nanocomposites in food packaging applications and their risk assessment for health. SHILAP Revista de lepidopterología. 8(6). 2531–2538. 73 indexed citations
4.
Khosravi‐Darani, Kianoush, et al.. (2016). Effects of Process Variables on Fed-Batch Production of Propionic Acid. Journal of Food Processing and Preservation. 41(2). e12853–e12853. 28 indexed citations
5.
Ahmadi, Nayebali, et al.. (2015). Fed-Batch Fermentation for Propionic, Acetic and Lactic Acid Production. Oriental Journal Of Chemistry. 31(1). 581–590. 1 indexed citations
6.
7.
Mahmoodi, Mohammad Reza, M Mashayekh, & Mohammad Hassan Entezari. (2014). Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate. SHILAP Revista de lepidopterología. 5 indexed citations
8.
Mahmoodi, Mohammad Reza, M Mashayekh, & Mohammad Hassan Entezari. (2014). Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.. PubMed. 5(1). 37–45. 7 indexed citations
9.
Mashayekh, M, et al.. (2012). Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with Propionibacterium.. Iranian Journal of Nutrition Sciences and Food Technology. 7(1). 41–50. 6 indexed citations
10.
Mohammadifar, Mohammad Amin, et al.. (2010). Effects of D-Tagatose , inulin and stevia as sugar substitutes on the physical, chemical, rheological and sensory properties of dark chocolate. Iranian Journal of Nutrition Sciences and Food Technology. 5(3). 29–38. 2 indexed citations
11.
Mashayekh, M, et al.. (2009). STUDY OF THE EFFECTS OF MICROBIAL, RECOMBINANT AND ANIMAL RENNETS ON SOME OF THE QUALITATIVE AND QUANTITATIVE PROPERTIES OF IRANIAN WHITE CHEESE. 6(3). 63–72. 2 indexed citations
12.
Mashayekh, M, Mohammad Reza Mahmoodi, & Mohammad Hassan Entezari. (2008). Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International Journal of Food Science & Technology. 43(9). 1693–1698. 73 indexed citations
13.
Mashayekh, M, et al.. (2008). THE EFFECT OF FORTIFICATION WITH DEFATTED SOY ON THE SENSORY AND RHEOLOGICAL PROPERTIES OF TAFTOON BREAD. 5(3). 9–17.
14.
Mashayekh, M & Richard J. Brown. (1992). Stability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and beta-galactosidase activity in frozen cultured ice cream.. Europe PMC (PubMed Central). 27(1). 4–6. 10 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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