M Mashayekh
- Food Science top 10%
- Nutrition and Dietetics top 10%
- Biomaterials
- Plant Science
- Biomedical Engineering
- Co-authors
- Mohammad Reza MahmoodiMohammad Hassan EntezariZahra HadianZohreh HonarvarAbdorreza MohammadiHamid Reza TavakoliMarzieh KamankeshAmir Mohammad Mortazavian
- Topics
- Microbial Metabolites in Food Biotechnology (5 papers)Probiotics and Fermented Foods (5 papers)Food composition and properties (3 papers)
- Journals
- SHILAP Revista de lepidopterologíaFood ChemistryInternational Journal of Food Science & Technology
- Partner nations
- Iran
In The Last Decade
M Mashayekh
13 papers receiving 272 citations
Peers
Comparison fields: 5 of 63
- Food Science 121
- Nutrition and Dietetics 95
- Biomaterials 49
- Plant Science 46
- Biomedical Engineering 43
Countries citing papers authored by M Mashayekh
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
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
| # | Work | Indexed citations |
|---|---|---|
| 1 | 3 | |
| 2 | 5 | |
| 3 | 73 | |
| 4 | 28 | |
| 5 | 1 | |
| 6 | 72 | |
| 7 | Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate | 5 |
| 8 | Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate. | 7 |
| 9 | Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with Propionibacterium. | 6 |
| 10 | Effects of D-Tagatose , inulin and stevia as sugar substitutes on the physical, chemical, rheological and sensory properties of dark chocolate | 2 |
| 11 | STUDY OF THE EFFECTS OF MICROBIAL, RECOMBINANT AND ANIMAL RENNETS ON SOME OF THE QUALITATIVE AND QUANTITATIVE PROPERTIES OF IRANIAN WHITE CHEESE | 2 |
| 12 | 73 | |
| 13 | THE EFFECT OF FORTIFICATION WITH DEFATTED SOY ON THE SENSORY AND RHEOLOGICAL PROPERTIES OF TAFTOON BREAD | 0 |
| 14 | Stability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and beta-galactosidase activity in frozen cultured ice cream. | 10 |
About M Mashayekh
M Mashayekh is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology, having authored 14 papers that have together received 287 indexed citations. Recurring topics across this work include Microbial Metabolites in Food Biotechnology (5 papers), Probiotics and Fermented Foods (5 papers) and Food composition and properties (3 papers). The work is most often cited by research in Food Science (121 citations), Nutrition and Dietetics (95 citations) and Biomaterials (49 citations). M Mashayekh has collaborated with scholars based in Iran. Frequent co-authors include Mohammad Reza Mahmoodi, Mohammad Hassan Entezari, Zahra Hadian, Zohreh Honarvar, Abdorreza Mohammadi, Hamid Reza Tavakoli, Marzieh Kamankesh, Amir Mohammad Mortazavian, Kianoush Khosravi‐Darani and Richard J. Brown. Their work appears in journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Food Science & Technology.
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.