Majid Nooshkam

2.1k total citations · 2 hit papers
28 papers, 1.6k citations indexed

About

Majid Nooshkam is a scholar working on Food Science, Molecular Biology and Clinical Biochemistry. According to data from OpenAlex, Majid Nooshkam has authored 28 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 6 papers in Molecular Biology and 6 papers in Clinical Biochemistry. Recurrent topics in Majid Nooshkam's work include Proteins in Food Systems (15 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Advanced Glycation End Products research (6 papers). Majid Nooshkam is often cited by papers focused on Proteins in Food Systems (15 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Advanced Glycation End Products research (6 papers). Majid Nooshkam collaborates with scholars based in Iran, Australia and Ireland. Majid Nooshkam's co-authors include Mehdi Varidi, Moein Bashash, Ashkan Madadlou, Deepak Kumar Verma, Hossein Jooyandeh, Afshin Babazadeh, Milad Hadidi, Farhad Garavand, Shima Jafarzadeh and Mehrdad Forough and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Chemical Engineering Journal.

In The Last Decade

Majid Nooshkam

27 papers receiving 1.6k citations

Hit Papers

The Maillard reaction products as food-born antioxidant a... 2018 2026 2020 2023 2018 2020 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
    2018 333 citations Majid Nooshkam, Mehdi Varidi et al. Food Chemistry profile →
  2. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
    2020 224 citations Majid Nooshkam, Mehdi Varidi et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Majid Nooshkam Iran 17 1.0k 424 346 261 201 28 1.6k
Mehdi Varidi Iran 32 2.1k 2.0× 610 1.4× 618 1.8× 251 1.0× 247 1.2× 84 2.9k
Emmanuel Duhoranimana China 21 613 0.6× 285 0.7× 193 0.6× 184 0.7× 66 0.3× 29 1.2k
Lianzhou Jiang China 32 2.5k 2.5× 592 1.4× 747 2.2× 92 0.4× 356 1.8× 84 3.2k
Lianfu Zhang China 22 625 0.6× 252 0.6× 223 0.6× 51 0.2× 149 0.7× 70 1.3k
Fenglin Gu China 16 583 0.6× 362 0.9× 177 0.5× 207 0.8× 47 0.2× 41 1.1k
Yee‐Ying Lee Malaysia 21 720 0.7× 436 1.0× 283 0.8× 36 0.1× 106 0.5× 116 1.5k
Cuicui Ma China 29 2.3k 2.3× 467 1.1× 527 1.5× 54 0.2× 692 3.4× 42 2.9k
Lianzhou Jiang China 24 1.4k 1.4× 331 0.8× 530 1.5× 39 0.1× 168 0.8× 46 1.8k

Countries citing papers authored by Majid Nooshkam

Since Specialization
Citations

This map shows the geographic impact of Majid Nooshkam'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 Majid Nooshkam with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Majid Nooshkam more than expected).

Fields of papers citing papers by Majid Nooshkam

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Majid Nooshkam. 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 Majid Nooshkam. The network helps show where Majid Nooshkam may publish in the future.

Co-authorship network of co-authors of Majid Nooshkam

This figure shows the co-authorship network connecting the top 25 collaborators of Majid Nooshkam. A scholar is included among the top collaborators of Majid Nooshkam 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 Majid Nooshkam. Majid Nooshkam is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Moayedi, Ali, et al.. (2025). Lactulose production from kashk whey utilizing eggshell as an eco-friendly catalyst. Food Chemistry X. 29. 102790–102790.
2.
Varidi, Mohammad Javad, et al.. (2024). Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce. Current Research in Food Science. 9. 100923–100923. 1 indexed citations
3.
Varidi, Mehdi, et al.. (2024). Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract. Journal of the Science of Food and Agriculture. 104(7). 3853–3864. 5 indexed citations
4.
Nooshkam, Majid & Mehdi Varidi. (2024). Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems. Vitamins and hormones. 125. 367–399. 9 indexed citations
5.
Varidi, Mehdi, et al.. (2023). Hydro- and aerogels from quince seed gum and gelatin solutions. Food Chemistry X. 19. 100813–100813. 11 indexed citations
6.
Varidi, Mehdi, et al.. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food Science & Nutrition. 11(4). 2027–2035. 14 indexed citations
7.
Garavand, Farhad, Majid Nooshkam, Diako Khodaei, et al.. (2023). Recent advances in qualitative and quantitative characterization of nanocellulose-reinforced nanocomposites: A review. Advances in Colloid and Interface Science. 318. 102961–102961. 36 indexed citations
8.
Jafarzadeh, Shima, Majid Nooshkam, Masoumeh Zargar, et al.. (2023). Green synthesis of nanomaterials for smart biopolymer packaging: challenges and outlooks. Journal of nanostructure in chemistry. 14(2). 113–136. 83 indexed citations
9.
Nooshkam, Majid, et al.. (2023). Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chemistry X. 18. 100725–100725. 66 indexed citations
10.
Hadidi, Milad, et al.. (2023). Green leaf proteins: a sustainable source of edible plant-based proteins. Critical Reviews in Food Science and Nutrition. 64(29). 10855–10872. 49 indexed citations
11.
12.
Nooshkam, Majid & Mehdi Varidi. (2020). Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity. International Dairy Journal. 109. 104783–104783. 75 indexed citations
13.
Nooshkam, Majid, Mehdi Varidi, & Deepak Kumar Verma. (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International. 131. 109003–109003. 224 indexed citations breakdown →
14.
Nooshkam, Majid, et al.. (2019). Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction. Food Science and Biotechnology. 28(6). 1861–1869. 45 indexed citations
15.
Nooshkam, Majid, Afshin Babazadeh, & Hossein Jooyandeh. (2018). Lactulose: Properties, techno-functional food applications, and food grade delivery system. Trends in Food Science & Technology. 80. 23–34. 85 indexed citations
16.
Nooshkam, Majid, Mehdi Varidi, & Moein Bashash. (2018). The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry. 275. 644–660. 333 indexed citations breakdown →
17.
Jooyandeh, Hossein & Majid Nooshkam. (2016). Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese. SHILAP Revista de lepidopterología. 1 indexed citations
18.
Heshmati, Ali, et al.. (2016). Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran. SHILAP Revista de lepidopterología. 4(1). 39781–39781. 2 indexed citations
19.
Nooshkam, Majid & Ashkan Madadlou. (2015). Maillard conjugation of lactulose with potentially bioactive peptides. Food Chemistry. 192. 831–836. 109 indexed citations
20.
Nooshkam, Majid & Ashkan Madadlou. (2015). Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides. Food Chemistry. 200. 1–9. 85 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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