Mahsa Majzoobi

ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Journal of texture studies

RMIT University

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

Affiliation History

RMIT University Feb 15 2019

Australia

Senior Lecturer :: Food Science and Technology

Charles Sturt University - Wagga Wagga Campus Aug 15 2014

Australia

Adjunct Senior Lecturer :: Biomedical Sciences

New South Wales Department of Primary Industries May 11 2016 - Dec 31 2018

Australia

Research Scientist :: Cereal Sciences

Publications

Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods. Foods (Basel, Switzerland) 13 (16) (2024)
Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods. Foods (Basel, Switzerland) 13 (16) (2024)
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan, Asgar Farahnaky
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition. Foods (Basel, Switzerland) 12 (21) (2023)
Lili Mao, Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch. Foods (Basel, Switzerland) 12 (6) (2023)
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, Mehran Ghasemlou, Milad Hadidi, Charles Stephen Brennan
The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods (Basel, Switzerland) 12 (11) (2023)
Lili Mao, Pranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch. Foods (Basel, Switzerland) 12 (6) (2023)
Mahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, Asgar Farahnaky
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties. Foods (Basel, Switzerland) 11 (12) (2022)
Sohrab Sharifi, Mahsa Majzoobi, Asgar Farahnaky
Effects of particle size and moisture content of maize grits on physical properties of expanded snacks. Journal of texture studies 52 (1) (2020)
Mahsa Majzoobi, Mohammad Bagher Kamali Aghdam, Mohammad Hadi Eskandari, Asgar Farahnaky
Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods. Journal of texture studies 50 (2) (2019)
Mahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, Asgar Farahnaky
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations. Journal of texture studies 49 (5) (2018)
Mahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes. Journal of texture studies 48 (6) (2017)

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Publication Activity (10 Years)

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Mahsa Majzoobi