Author

Mohsen Labbafi

University of Tehran - Cited by 1,704 - Food Technology

Biography

Dr. Mohsen Labbafi  is an Associate Professor in. Department of Food Science & Technology Faculty of Agronomy Engineering & Technology.His research interests include food nutrition and technology.International experience includes various programs, contributions and participation in different countries for diverse fields of study.
Title
Cited by
Year
All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application
M Ghaderi, M Mousavi, H Yousefi, M LabbafiCarbohydrate polymers 104, 59-65, 2014201
289
2014
Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
M Daneshi, MR Ehsani, SH Razavi, M LabbafiElectronic Journal of Biotechnology 16 (5), 5-5, 2013161201
161
2013
Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
M Kazemi, F Khodaiyan, M Labbafi, SS Hosseini, M HojjatiFood chemistry 271, 663-672, 2019201
150
2019
Synthesis and characterization of carboxymethyl cellulose from sugarcane bagasse.
SA Asl, M Mousavi, M LabbafiJournal of food processing and technology 8 (8), 2017201
103
2017
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
T Farjami, A Madadlou, M LabbafiFood Hydrocolloids 50, 159-165, 2015201
81
2015
High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis
K Asgari, M Labbafi, F Khodaiyan, M Kazemi, SS HosseiniInternational Journal of Biological Macromolecules 152, 1274-1282, 2020202
81
2020
Influence of treatment-induced modification of egg white proteins on foaming properties
N Gharbi, M LabbafiFood hydrocolloids 90, 72-81, 2019201
78
2019
Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization
M Tahmasebi, M Labbafi, Z Emam-Djomeh, MS YarmandLWT-Food Science and Technology 68, 76-84, 2016201
75
2016
Pomegranate seed oil as a functional ingredient in beverages
M Mohagheghi, K Rezaei, M Labbafi, SM Ebrahimzadeh MousaviEuropean Journal of Lipid Science and Technology 113 (6), 730-736, 2011201
64
2011
Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace
S Rezaei, K Rezaei, M Haghighi, M LabbafiFood science and biotechnology 22, 1-6, 2013201
57
2013
Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products
M Labbafi, RK Thakur, C Vial, G DjelvehFood Chemistry 102 (2), 454-465, 2007200
52
2007
Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins
M Nasabi, M Labbafi, ME Mousavi, A MadadlouInternational journal of biological macromolecules 102, 970-976, 2017201
51
2017
A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties
A Saatchi, H Kiani, M LabbafiInternational journal of biological macromolecules 122, 659-666, 2019201
49
2019
Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)
SA Tabibian, M Labbafi, GH Askari, AR Rezaeinezhad, H GhomiJournal of Food Engineering 270, 109766, 2020202
44
2020
Ultrasonic and heating extraction of pistachio by-product pectin: Physicochemical, structural characterization and functional measurement
M Kazemi, F Khodaiyan, M Labbafi, SS HosseiniJournal of Food Measurement and Characterization 14, 679-693, 2020202
35
2020
Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride
T Farjami, A Madadlou, M LabbafiJournal of Dairy Research 83 (1), 109-114, 2016201
27
2016
Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization
A Amerinasab, M Labbafi, M Mousavi, F KhodaiyanJournal of food science and technology 52, 6583-6590, 2015201
26
2015
Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll
F Dastmalchi, SH Razavi, M Faraji, M LabbafiJournal of food science and technology 53, 1531-1539, 2016201
26
2016
Comparative study of the design of continuous aeration equipment for the production of food foams
I Narchi, C Vial, M Labbafi, G DjelvehJournal of food engineering 102 (2), 105-114, 2011201
21
2011
Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream
L Ziaeifar, M Labbafi, M Salami, G AskariInternational Journal of Biological Macromolecular 1, 858-862, 2018201
17
2018

Referred From: https://scholar.google.com/citations?user=OOmxdvUAAAAJ&hl=en

Cited by
Citations 1704
h-index 20
i10-index 29
Open Access Journals