Mahsa Majzoobi
- Food Science top 0.2%
- Nutrition and Dietetics top 0.2%
- Plant Science top 2%
- Biomaterials top 2%
- Molecular Biology
- Co-authors
- Asgar FarahnakyGholamreza MesbahiSara HedayatiJalal JamalianMohsen GavahianBahareh SaberiKatayoun JavidniaFakhri Shahidi
- Topics
- Food composition and properties (93 papers)Polysaccharides Composition and Applications (48 papers)Microbial Metabolites in Food Biotechnology (38 papers)
- Journals
- SHILAP Revista de lepidopterologíaJournal of Agricultural and Food ChemistryFood Chemistry
In The Last Decade
Mahsa Majzoobi
142 papers receiving 3.5k citations
Hit Papers
Peers
Comparison fields: 5 of 125
- Food Science 2.2k
- Nutrition and Dietetics 1.9k
- Plant Science 861
- Biomaterials 619
- Molecular Biology 218
Countries citing papers authored by Mahsa Majzoobi
This map shows the geographic impact of Mahsa Majzoobi'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 Mahsa Majzoobi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mahsa Majzoobi more than expected).
Fields of papers citing papers by Mahsa Majzoobi
This network shows the impact of papers produced by Mahsa Majzoobi. 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 Mahsa Majzoobi. The network helps show where Mahsa Majzoobi may publish in the future.
Co-authorship network of co-authors of Mahsa Majzoobi
This figure shows the co-authorship network connecting the top 25 collaborators of Mahsa Majzoobi. A scholar is included among the top collaborators of Mahsa Majzoobi 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 Mahsa Majzoobi. Mahsa Majzoobi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 2 | |
| 3 | 2 | |
| 4 | 7 | |
| 5 | 9 | |
| 6 | 11 | |
| 7 | Some Physicochemical Properties of Date Syrup, Concentrate, and Liquid Sugar in Comparison with Sucrose Solutions | 29 |
| 8 | Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits | 13 |
| 9 | 16 | |
| 10 | Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties | 40 |
| 11 | Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake | 21 |
| 12 | Effects of pH changes on functional properties of native and acetylated wheat gluten. | 21 |
| 13 | Physicochemical properties of crude and purified locust bean gums extracted from Iranian carob seeds. | 10 |
| 14 | Effects of Corn Resistant Starch on the Physicochemical Properties of Cake | 29 |
| 15 | The Effect of Particle Size and Level of Rice Bran on the Batter and Sponge Cake Properties | 20 |
| 16 | Effect of hydrothermal treatment on decreasing the phytic acid content of wheat bran and on physical and sensory properties of biscuits | 1 |
| 17 | Popping Properties of Corn Grains of Two Different Varieties at Different Moistures | 13 |
| 18 | Effect of different levels and particle sizes of wheat bran on the quality of flat bread | 38 |
| 19 | Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake | 23 |
| 20 | 7 |
About Mahsa Majzoobi
Mahsa Majzoobi is a scholar working on Nutrition and Dietetics, Food Science and Biochemistry, having authored 148 papers that have together received 3.6k indexed citations. Recurring topics across this work include Food composition and properties (93 papers), Polysaccharides Composition and Applications (48 papers) and Microbial Metabolites in Food Biotechnology (38 papers). The work is most often cited by research in Nutrition and Dietetics (1.9k citations), Food Science (2.2k citations) and Biomaterials (619 citations). Mahsa Majzoobi has collaborated with scholars based in Iran, Australia and China. Frequent co-authors include Asgar Farahnaky, Gholamreza Mesbahi, Sara Hedayati, Jalal Jamalian, Mohsen Gavahian, Bahareh Saberi, Katayoun Javidnia, Fakhri Shahidi, Arash Koocheki and Mahdiyar Shahbazi. Their work appears in journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.