Concepedia

M Mashayekh

MM

Statistics

Publications

5

Citations

229

H-Index

5

Active since

1992

Affiliations

National Nutrition and Food Technology Research Institute(Current)

Shahid Beheshti University of Medical Sciences

Kerman University of Medical Sciences

M Mashayekh is an author at National Nutrition and Food Technology Research Institute specializing in health sciences, food engineering, and food chemistry.

ORCID

Top concepts

Publications per year

1992–2016

5

Publications

5

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

M Mashayekh, Mohammad Reza Mahmoodi, Mohammad Hassan Entezari · International Journal of Food Science & Technology · 2008 · 89 citations

, , +14

Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

Saeed Aeenehvand, Zahra Toudehrousta, Marzieh Kamankesh et al. · Food Chemistry · 2015 · 86 citations

, , +9

Effects of Process Variables on Fed-Batch Production of Propionic Acid

Negin Ahmadi, Kianoush Khosravi‐Darani, Amir Mohammad Mortazavian et al. · Journal of Food Processing and Preservation · 2016 · 28 citations

, , +23

Stability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus and beta-galactosidase activity in frozen cultured ice cream.

M Mashayekh, Richard J. Brown · Europe PMC (PubMed Central) · 1992 · 16 citations

, , +7

Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.

Mohammad Reza Mahmoodi, M Mashayekh, Mohammad Hassan Entezari · PubMed · 2014 · 10 citations · Full text

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