Fakhri Shahidi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Polymers

Gels (Basel, Switzerland)

Ferdowsi University of Mashhad

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Ferdowsi University of Mashhad

Iran

Professor :: Food science and Technology

Publications

Mahshad Madadi, Sahar Roshanak, Fakhri Shahidi, Mohammad Javad Varidi
Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food science & nutrition 12 (4) (2024)
Mahshad Madadi, Sahar Roshanak, Fakhri Shahidi, Mohammad Javad Varidi
Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food science & nutrition 12 (4) (2024)
Mahshad Madadi, Sahar Roshanak, Fakhri Shahidi, Mohammad Javad Varidi
Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology. Food science & nutrition 12 (4) (2024)
Mohammad Tarahi, Malihe Mohamadzade Fakhr-Davood, Shiva Ghaedrahmati, Sahar Roshanak, Fakhri Shahidi
Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder. Foods (Basel, Switzerland) 12 (7) (2023)
Jouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi, Mohammadreza Abbaspour
Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM. Foods (Basel, Switzerland) 12 (10) (2023)
Mohammad Tarahi, Sara Hedayati, Fakhri Shahidi
Effects of Mung Bean ( Vigna radiata ) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch. Polymers 14 (15) (2022)
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk. Foods (Basel, Switzerland) 11 (23) (2022)
Amir Tavakoli Lahijani, Fakhri Shahidi, Mahmoud Habibian, Arash Koocheki, Behdad Shokrollahi Yancheshmeh
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest ( Eurygaster integriceps )-damaged wheat flour. Food science & nutrition 10 (8) (2022)
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk. Foods (Basel, Switzerland) 11 (23) (2022)
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites. Gels (Basel, Switzerland) 8 (11) (2022)
Bahareh Saboori, Fakhri Shahidi, Sara Hedayati, Ali Javadmanesh
Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk. Foods (Basel, Switzerland) 11 (23) (2022)
Nasrin Fayyaz, Fakhri Shahidi, Sahar Roshanak
Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt. Food science & nutrition 8 (9) (2020)
Mehri Joghataei, Fakhri Shahidi, Gholamreza Pouladfar, Seyed Ali Mortazavi, Abbas Ghaderi
Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains. Journal of the science of food and agriculture 99 (15) (2019)

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Publication Activity (10 Years)

Top Topics

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Fakhri Shahidi