Arash Koocheki - Concepedia

Author

Arash Koocheki

Also Known As

A Koocheki, A. Koocheki, ARASH KOOCHEKI, Ali Jahan, Arash Koocheki, Koocheki, Arash, Mostafa Mazaheri Tehrani, arash koocheki, آرش کوچکی, آرش کوچکی آرش کوچکی

218

Publications

7.3K

Citations

H-Index

Concepts

All Affiliations

Ferdowsi University of Mashhad Academic Center for Education, Culture and Research Shiraz University Mashhad University of Medical Sciences

About

Arash Koocheki is an author at Ferdowsi University of Mashhad specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	36	59	4.2K
2	Health Sciences	30	50	3.2K
3	Medicine	6	6	187
4	Natural Sciences	2	2	211
5	Public Health	1	1	28

Arash Koocheki

114

Publications

Citations

H-Index

Page 1

	Year	Citations
Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds Arash Koocheki, Ali R. Taherian, Seyed Mohammad Ali Razavi, Food Hydrocolloids Food ColloidEngineeringLepidium Perfoliatum SeedsResponse Surface MethodologyExtraction Yield	2009	289
Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties Mohammad Jouki, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, Food Hydrocolloids Food ChemistryAntimicrobial PackagingEdible FilmAntibacterial PropertiesMicrobiology	2013	288
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets Mohammad Jouki, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, International Journal of Food Microbiology Shelf LifeEdible FilmEdible PackagingShelf Life ExtensionFood Preservation	2014	242
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate Mohammad Ali Hesarinejad, Arash Koocheki, Seyed Mohammad Ali Razavi Food Hydrocolloids Food ChemistryHeating/cooling RateRheological MeasurementEngineeringDynamic Rheological Properties	2013	236
Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum Arash Koocheki, Ali R. Taherian, Aram Bostan Food Research International Rheological MeasurementViscoplastic FluidFunctional PropertiesEngineeringFluid Mechanics	2011	219
Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent Arash Koocheki, Seyed Ali Mortazavi, Fakhri Shahidi, Journal of Food Engineering Biopolymer GelRheological MeasurementThixotropyAlyssum Homolocarpum SeedEngineering	2008	217
Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil Mohammad Jouki, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi, Carbohydrate Polymers Food ChemistryAntimicrobial PackagingEdible FilmMicrobiologyThyme Essential Oil	2013	216
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate Hamed Mahdavian Mehr, Arash Koocheki Food Hydrocolloids Food ChemistryProtein IsolateEngineeringBiochemistryNatural Sciences	2020	177
Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage Mohammad Jouki, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, International Journal of Biological Macromolecules Food ChemistryEdible FilmEngineeringQuince Seed MucilageEdible Packaging	2013	160
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates Morteza Jafari, Arash Koocheki, Elnaz Milani Journal of Cereal Science Materials ScienceFood ChemistryEngineeringSorghum Flour ExtrudatesGrain Storage	2017	148

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