Author

Mousa Khani

University of Aveiro - Cited by 435 - Food Process Engineering - Food Biotechnology

Biography

Mousa Khani is affiliated to Department of Cultivation and Development of medicinal plants. He is a recipient of many awards and grants for his valuable contributions and discoveries in major area of subject research. His international experience includes various programs, contributions and participation in different countries for diverse fields of study.  His research interests reflect in his wide range of publications in various national and international journals.  
Title
Cited by
Year
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
A Mousakhani-Ganjeh, N Hamdami, N SoltanizadehJournal of Food Engineering 156, 39-44, 2015201
118
2015
Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system
A Amiri, A Mousakhani-Ganjeh, Z Amiri, Y Guo, AP Singh, RE KenariFood chemistry 310, 125821, 2020202
60
2020
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
A Mousakhani-Ganjeh, N Hamdami, N SoltanizadehInnovative Food Science & Emerging Technologies 36, 42-47, 2016201
55
2016
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
A Amiri, A Mousakhani-Ganjeh, S Shafiekhani, R Mandal, AP Singh, ...Innovative Food Science & Emerging Technologies 56, 102191, 2019201
50
2019
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
A Mousakhani-Ganjeh, N Hamdami, N SoltanizadehJournal of Food Engineering 169, 149-154, 2016201
44
2016
Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream
A Amiri, A Mousakhani-Ganjeh, S Torbati, G Ghaffarinejhad, RE KenariInternational Dairy Journal 78, 152-158, 2018201
37
2018
Electro-based technologies in food drying-A comprehensive review
A Mousakhani-Ganjeh, A Amiri, F Nasrollahzadeh, A Wiktor, A Nilghaz, ...Lwt 145, 111315, 2021202
27
2021
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
A Amiri, P Sharifian, N Morakabati, A Mousakhani-Ganjeh, M Mirtaheri, ...Innovative Food Science & Emerging Technologies 72, 102748, 2021202
26
2021
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup
A Komeilyfard, M Fazel, H Akhavan, A Mousakhani GanjehJournal of texture studies 48 (2), 114-123, 2017201
18
2017

Referred From: https://scholar.google.com/citations?user=NTZCeuAAAAAJ&hl=en

Cited by
Citations 435
h-index 9
i10-index 9
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