Mohsen Labbafi

2.2k total citations
49 papers, 1.8k citations indexed

About

Mohsen Labbafi is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Mohsen Labbafi has authored 49 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Food Science, 17 papers in Plant Science and 8 papers in Nutrition and Dietetics. Recurrent topics in Mohsen Labbafi's work include Proteins in Food Systems (19 papers), Polysaccharides Composition and Applications (11 papers) and Polysaccharides and Plant Cell Walls (9 papers). Mohsen Labbafi is often cited by papers focused on Proteins in Food Systems (19 papers), Polysaccharides Composition and Applications (11 papers) and Polysaccharides and Plant Cell Walls (9 papers). Mohsen Labbafi collaborates with scholars based in Iran, France and Netherlands. Mohsen Labbafi's co-authors include Mohammad Mousavi, Faramarz Khodaiyan, Milad Kazemi, Seyed Saeid Hosseini, Ashkan Madadlou, Hossein Yousefi, Hossein Kiani, Toktam Farjami, Mohammad Hojjati and Zahra Emam‐Djomeh and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Mohsen Labbafi

47 papers receiving 1.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mohsen Labbafi Iran 23 1.0k 502 410 335 248 49 1.8k
Yahya Maghsoudlou Iran 26 1.2k 1.1× 392 0.8× 608 1.5× 340 1.0× 256 1.0× 90 2.0k
Hafiz Rizwan Sharif China 18 1.0k 1.0× 276 0.5× 377 0.9× 571 1.7× 261 1.1× 36 1.9k
Izabel Cristina Freitas Moraes Brazil 29 1.5k 1.4× 436 0.9× 623 1.5× 430 1.3× 303 1.2× 88 2.5k
Ali Nasirpour Iran 27 1.7k 1.6× 402 0.8× 656 1.6× 539 1.6× 423 1.7× 81 2.8k
Gholamreza Mesbahi Iran 26 1.1k 1.1× 492 1.0× 262 0.6× 521 1.6× 224 0.9× 50 1.8k
Saber Amiri Iran 27 1.1k 1.0× 302 0.6× 541 1.3× 412 1.2× 404 1.6× 74 1.8k
Ana I. Bourbon Portugal 30 1.5k 1.5× 598 1.2× 1.1k 2.7× 401 1.2× 294 1.2× 56 3.0k
Joana Léa Meira Silveira Brazil 23 919 0.9× 772 1.5× 356 0.9× 314 0.9× 233 0.9× 57 1.9k

Countries citing papers authored by Mohsen Labbafi

Since Specialization
Citations

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

Fields of papers citing papers by Mohsen Labbafi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mohsen Labbafi

This figure shows the co-authorship network connecting the top 25 collaborators of Mohsen Labbafi. A scholar is included among the top collaborators of Mohsen Labbafi 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 Mohsen Labbafi. Mohsen Labbafi 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.
Kiani, Hossein, et al.. (2025). Ultrasound-combined alkaline pH-shifting for the modification of sesame cake protein: Structural characterisation, techno-functional and antioxidant properties. International Journal of Biological Macromolecules. 322(Pt 3). 147008–147008. 2 indexed citations
2.
Labbafi, Mohsen, et al.. (2023). Identification of the authenticity and geographical origin of Iranian lime juice by targeted method and machine learning. Journal of Food Measurement & Characterization. 18(1). 40–55. 1 indexed citations
3.
Labbafi, Mohsen, et al.. (2022). Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. International Journal of Biological Macromolecules. 223(Pt A). 882–898. 24 indexed citations
4.
Labbafi, Mohsen, et al.. (2021). Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.). SHILAP Revista de lepidopterología. 1 indexed citations
5.
Labbafi, Mohsen, et al.. (2020). Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling. SHILAP Revista de lepidopterología.
6.
Labbafi, Mohsen, et al.. (2020). Valorization of walnut processing waste as a novel resource: Production and characterization of pectin. Journal of Food Processing and Preservation. 44(12). 17 indexed citations
7.
Labbafi, Mohsen, et al.. (2019). High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis. International Journal of Biological Macromolecules. 152. 1274–1282. 123 indexed citations
8.
Kazemi, Milad, Faramarz Khodaiyan, Mohsen Labbafi, & Seyed Saeid Hosseini. (2019). Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement. Journal of Food Measurement & Characterization. 14(2). 679–693. 47 indexed citations
9.
Kiani, Hossein, et al.. (2018). A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties. International Journal of Biological Macromolecules. 122. 659–666. 74 indexed citations
10.
Labbafi, Mohsen, et al.. (2018). Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream. International Journal of Biological Macromolecules. 117. 858–862. 14 indexed citations
11.
12.
Kazemi, Milad, Faramarz Khodaiyan, Mohsen Labbafi, Seyed Saeid Hosseini, & Mohammad Hojjati. (2018). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chemistry. 271. 663–672. 181 indexed citations
13.
Farjami, Toktam, Ashkan Madadlou, & Mohsen Labbafi. (2016). Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride. Journal of Dairy Research. 83(1). 109–114. 28 indexed citations
14.
Razavi, Seyed Hadi, et al.. (2015). Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll. Journal of Food Science and Technology. 53(3). 1531–1539. 30 indexed citations
15.
Labbafi, Mohsen, et al.. (2015). Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization. Journal of Food Science and Technology. 52(10). 6583–6590. 22 indexed citations
16.
Labbafi, Mohsen, et al.. (2014). Selenuim-enriched probiotic fermented milk drink (DOOGH): characteristics and survival microorganisms. International Journal of Advanced Biological and Biomedical Research. 2. 397–403. 1 indexed citations
17.
Mousavi, Mohammad, et al.. (2014). All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application. Carbohydrate Polymers. 104. 59–65. 228 indexed citations
18.
Labbafi, Mohsen, et al.. (2013). Decolorization of Iranian Date Syrup by Ultrafiltration. Journal of Agricultural Science and Technology. 15(7). 1361–1371. 6 indexed citations
19.
Vial, Christophe, et al.. (2010). Comparative study of the design of continuous aeration equipment for the production of food foams. Journal of Food Engineering. 102(2). 105–114. 14 indexed citations
20.
Labbafi, Mohsen, et al.. (2006). Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products. Food Chemistry. 102(2). 454–465. 35 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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