‪Mahsa Ziabakhsh Deylami‬ - ‪Google Scholar‬

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Citations	142	101
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Co-authors

Chin Ping TanProfessor of Lipid Science and Technology, Universiti Putra MalaysiaVerified email at putra.upm.edu.my

Mahsa Ziabakhsh Deylami

Mahsa Ziabakhsh Deylami

Universiti Putra Malaysia (UPM)

Verified email at mutiara.upm.edu.my

Food Technology


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study MZ Deylami, RA Rahman, CP Tan, J Bakar, L Olusegun Journal of Food Engineering 178, 12-19, 2016	98	2016
Thermodynamics and kinetics of thermal inactivation of peroxidase from mangosteen (garcinia mangostana l.) Pericarp MZ Deylami, RA Rahman, CP Tan, J Bakar, L Olusegun Journal of Engineering Science and Technology 9 (3), 374-383, 2014	31	2014
MICROBIOLOGICAL CHANGES OF POUSTI CHEESE DURING RIPENING A Najafi, M ZIabakhsh Deylami, H Karimian, AR Abedinia, ... Journal of Food Technology and Nutrition 8 (2(30)), 85-91, 2011	13	2011
STABILIZATION OF ANTHOCYANINS IN MANGOSTEEN (Garcinia mangostana Linn) PERICARP THROUGH INHIBITION OF ENZYMATIC BROWNING AND SPRAY-DRYING MZ DEYLAMI		2016
Effect of packaging method and storage temperature on chemical and sensory characteristics of compressed biscuit M Ziabakhsh Deylami, N Sedaghat, F Shahidi Iranian Food Science and Technology Research Journal 5, 11-20, 2009		2009

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