BSc (Shiraz Uni, Iran), MSc (Shiraz Univ, Iran), PhD (Uni of Nottingham, UK)
Mahsa is a cereal chemist at NSW DPI. She is also a part-time Lecturer in the School of Biomedical Sciences and is involved in graduate projects.
Hedayati S, Shahidi F, Koochaki A, Farahnaky A and Majzoobi M (2016). Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch. International journal of biological macromolecules, In Press.
Majzoobi M, Vosooghi Z, Jamalian J, Farahnaky A (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science and Technology, In Press.
Majzoobi M, Ghiasi F and Farahnaky A. Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ (2016). International Journal of Food Science and Technology, doi: 10.1111/ijfs 12947.
Majzoobi M, Pesaran Y, Mesbahi G, Golmakani MT and Farahanaky A (2016). Physical properties of biodegradable films from heat-moisture treated rice flour and rice starch. Starch/Stärke, DOI: 10.1002/star.201500102.
Habibi M, Golmakani MT, Mesbahi GR, Majzoobi M and Farahnaky A (2015). NaOH-free debittering of table olives using power ultrasound. Food Chemistry 192, 775-781.
Majzoobi M, Kaveh Z, Blanchard CL and Farahnaky A (2015). Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid. Food Hydrocolloids 51, 357-382.
Majzoobi M, Seif Zadeh N, Farahnaky A and Mesbahi GR (2015). Effects of sonication on physical properties of native and cross-linked wheat starches: Physical properties of sonicated native and cross-linked starches. Journal of Texture Studies 46, 105-112.