Mohammad Shahedi
Impact in
- Food Science top 0.5%
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Biomaterials top 2%
- Nanocomposite Films for Food Packaging
Papers in
- Food Science 47
- Proteins in Food Systems 18
- Food Drying and Modeling 12
- Microencapsulation and Drying Processes 11
- Polysaccharides Composition and Applications 8
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- Food composition and properties 23
- Co-authors
- Mahdi KadivarFardin TamjidiAli NasirpourJaleh VarshosazNasser HamdamiSabihe Soleimanian‐ZadAryou EmamifarLeila Mirmoghtadaie
- Journals
- Innovative Food Science & Emerging Technologies (4 papers)Journal of Cereal Science (3 papers)LWT (3 papers)Food Chemistry (3 papers)Journal of Food Science and Technology (3 papers)
- Partner nations
- IranFranceUnited States
In The Last Decade
Mohammad Shahedi
94 papers receiving 3.3k citations
Hit Papers
Peers
Comparison fields: 5 of 129
- Food Science 1.5k
- Biomaterials 656
- Biochemistry 242
- Pharmaceutical Science 232
- Nutrition and Dietetics 574
Countries citing papers authored by Mohammad Shahedi
This map shows the geographic impact of Mohammad Shahedi'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 Mohammad Shahedi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mohammad Shahedi more than expected).
Fields of papers citing papers by Mohammad Shahedi
This network shows the impact of papers produced by Mohammad Shahedi. 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 Mohammad Shahedi. The network helps show where Mohammad Shahedi may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Mohammad Shahedi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 5 | |
| 2 | 2025 | 2 | |
| 3 | 2023 | 22 | |
| 4 | Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice | 2021 | 5 |
| 5 | Investigating Textural and Physical Properties of Microwave-Baked Cupcake | 2018 | 11 |
| 6 | 2016 | 22 | |
| 7 | Geometry Simplification of Wrinkled Wall Semi-rigid Aluminum Containers in Heat Transfer Simulation | 2016 | 3 |
| 8 | THE EFFECT OF BUG DAMAGE ON PHYSICOCHEMICAL, ELECTROPHORETIC AND QUALITY FACTORS OF WHEAT GLUTEN | 2015 | 3 |
| 9 | Investigation of the Possibility of Producing Low-calorie Cake Containing Flaxseed Mucilage as Fat Replacer | 2014 | 4 |
| 10 | Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization | 2014 | 4 |
| 11 | Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil | 2014 | 19 |
| 12 | Physicochemical Properties and Storability of Non-alcoholic Malt Drinks Prepared from Oat and Barley Malts | 2012 | 12 |
| 13 | EFFECTS OF NANOCOMPOSITE PACKAGING CONTAINING SILVER AND ZINC OXIDE ON THE SHELF-LIFE OF FRESH ORANGE JUICE | 2011 | 1 |
| 14 | Evaluation of the Effect of Fermentation, Hydrothermal Treatment, Soda, and Table Salt on Phytase Activity and Phytate Content of Three Iranian Wheat Cultivars | 2011 | 5 |
| 15 | Evaluation of α-Amylase, Lipase and Lipoxygenase Activity in Wheat Flour before and after Germination | 2009 | 1 |
| 16 | The Effect of Baking Time and Temperature on Taftoon Bread Staling | 2008 | 1 |
| 17 | Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling | 2008 | 1 |
| 18 | Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread | 2007 | 42 |
| 19 | Study of Relating Drying Time and Drying Rate Constant (K) to Dryer Parameters and Milling Loss (Breakage) of Rice | 2006 | 1 |
| 20 | Effects of Ascorbic Acid and Mono- and Diglycerides on Taftoon Bread Quality | 2001 | 0 |
About Mohammad Shahedi
Mohammad Shahedi is a scholar working on Food Science, Nutrition and Dietetics, Physiology, Biomaterials and Biochemistry, having authored 97 papers that have together received 3.4k indexed citations. Recurring topics across this work include Food composition and properties (23 papers), Proteins in Food Systems (18 papers), Food Drying and Modeling (12 papers), Nanocomposite Films for Food Packaging (12 papers), Microencapsulation and Drying Processes (11 papers), Phytase and its Applications (10 papers), Polysaccharides Composition and Applications (8 papers) and Meat and Animal Product Quality (7 papers). The work is most often cited by research in Food Science (1.5k citations), Biomaterials (656 citations), Biochemistry (242 citations), Pharmaceutical Science (232 citations) and Nutrition and Dietetics (574 citations). Mohammad Shahedi has collaborated with scholars based in Iran, France and United States. Frequent co-authors include Mahdi Kadivar, Fardin Tamjidi, Ali Nasirpour, Jaleh Varshosaz, Nasser Hamdami, Sabihe Soleimanian‐Zad, Aryou Emamifar, Leila Mirmoghtadaie, Javad Keramat and Somayeh Taghian Dinani. Their work appears in journals such as Innovative Food Science & Emerging Technologies, Journal of Cereal Science, LWT, Food Chemistry and Journal of Food Science and 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.