1. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review. (August 2022) Authors: Wang, Ziyu; Mhaske, Pranita; Farahnaky, Asgar; Kasapis, Stefan; Majzoobi, Mahsa Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. (October 2021) Authors: Mao, Lili; Mhaske, Pranita; Zing, Xin; Kasapis, Stefan; Majzoobi, Mahsa; Farahnaky, Asgar Journal: Trends in food science & technology Issue: Volume 116(2021) Page Start: 146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content. (26th October 2020) Authors: Sharifi, Sohrab; Majzoobi, Mahsa; Farahnaky, Asgar Journal: International journal of food science & technology Issue: Volume 56:Number 7(2021) Page Start: 3179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels. (1st April 2016) Authors: Majzoobi, Mahsa; Kaveh, Zahra; Farahnaky, Asgar Journal: Food chemistry Issue: Volume 196(2016) Page Start: 720 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels. (1st April 2016) Authors: Majzoobi, Mahsa; Kaveh, Zahra; Farahnaky, Asgar Journal: Food chemistry Issue: Volume 196(2016) Page Start: 720 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films. Issue 3 (25th January 2013) Authors: Farahnaky, Asgar; Saberi, Bahareh; Majzoobi, Mahsa Journal: Journal of texture studies Issue: Volume 44:Issue 3(2013) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake. Issue 3 (11th December 2012) Authors: Majzoobi, Mahsa; Pashangeh, Safoora; Farahnaky, Asgar Journal: Journal of food processing and preservation Issue: Volume 38:Issue 3(2014:Jun.) Page Start: 987 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part‐Baked Frozen Bread. Issue 6 (23rd July 2015) Authors: Majzoobi, Mahsa; Raissjalali, Aida; Jamalian, Jalal; Farahnaky, Asgar Journal: Journal of texture studies Issue: Volume 46:Issue 6(2015) Page Start: 411 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour. (14th September 2021) Authors: Pleming, Denise; Farahnaky, Asgar; Majzoobi, Mahsa Journal: International journal of food science & technology Issue: Volume 56:Number 12(2021) Page Start: 6707 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes. Issue 6 (5th June 2017) Authors: Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar Journal: Journal of texture studies Issue: Volume 48:Issue 6(2017) Page Start: 616 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗