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1

Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation

Gavahian, Mohsen, Farahnaky, Asgar, Farhoosh, Reza, Javidnia, Katayoun, Shahidi, Fakhri

Journal:

Food and Bioproducts Processing

Year:

2015

Language:

english

File:

PDF, 1.24 MB

english, 2015

2

A novel technology for extraction of essential oil from Myrtus communis : ohmic-assisted hydrodistillation

Gavahian, Mohsen, Farahnaky, Asgar, Javidnia, Katayoun, Majzoobi, Mahsa

Journal:

Journal of Essential Oil Research

Year:

2013

Language:

english

File:

PDF, 275 KB

english, 2013

3

Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

Majzoobi, Mahsa, Talebanfar, Samaneh, Eskandari, Mohammad Hadi, Farahnaky, Asgar

Journal:

International Journal of Food Science & Technology

Year:

2017

Language:

english

File:

PDF, 246 KB

english, 2017

4

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Gao, Xin, Tong, Jingyang, Guo, Lei, Yu, Liwei, Li, Shaopeng, Yang, Bingpeng, Wang, Libin, Liu, Yang, Li, Faji, Guo, Jun, Zhai, Shengnan, Liu, Cheng, Rehman, Ata-ur, Farahnaky, Asgar, Wang, Pei, Wang,

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1.81 MB

english, 2020

5

THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY

A. FARAHNAKY, S.E. HILL

Journal:

Journal of Texture Studies

Year:

2007

Language:

english

File:

PDF, 558 KB

english, 2007

6

Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread

Majzoobi, Mahsa, Raissjalali, Aida, Jamalian, Jalal, Farahnaky, Asgar

Journal:

Journal of Texture Studies

Year:

2015

Language:

english

File:

PDF, 202 KB

english, 2015

7

INCLUSION OF OAT FLOUR IN THE FORMULATION OF REGULAR SALTED DRIED NOODLES AND ITS EFFECTS ON DOUGH AND NOODLE PROPERTIES

MAHSA MAJZOOBI, BEHNAZ LAYEGH, ASGAR FARAHNAKY

Journal:

Journal of Food Processing and Preservation

Year:

2012

Language:

english

File:

PDF, 1.70 MB

english, 2012

8

Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)

Hedayati, Sara, Majzoobi, Mahsa, Farahnaky, Asgar

Journal:

International Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.01 MB

english, 2018

9

Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content

Sharifi, Sohrab, Majzoobi, Mahsa, Farahnaky, Asgar

Journal:

International Journal of Food Science & Technology

Year:

2020

File:

PDF, 13.59 MB

2020

10

Granular cold-water swelling starch; properties, preparation and applications, a review

Majzoobi, Mahsa, Farahnaky, Asgar

Journal:

Food Hydrocolloids

Year:

2021

File:

PDF, 1.19 MB

2021

11

Evaluation of Photoshop software potential for food colorimetry

Hassan Afshari-Jouybari, Asgar Farahnaky

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 471 KB

english, 2011

12

Effect of glycerol on the moisture sorption isotherms of figs

Asgar Farahnaky, Sara Ansari, Mahsa Majzoobi

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 311 KB

english, 2009

13

Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

Mohsen Gavahian, Asgar Farahnaky, Mahsa Majzoobi, Katayoun Javidnia, Mohammad Jamal Saharkhiz, Gholamreza Mesbahi

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 885 KB

english, 2011

14

Erratum to “A comparative study on functional properties of beet and citrus pectins in food systems” [Food Hydrocolloids 19 (4) 731–738]☆

Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 532 KB

english, 2005

15

A Comparative Study of Physicochemical and Rheological Properties of Iranian Tomato Pastes

Farahnaky, Asgar, Majdinasab, Marjan, Majzoobi, Mahsa, Mesbahi, Gholamreza

Journal:

International Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 306 KB

english, 2010

16

Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.

Mohsen Gavahian, Asgar Farahnaky, Katayoun Javidnia, Mahsa Majzoobi

Journal:

Innovative Food Science & Emerging Technologies

Year:

2012

Language:

english

File:

PDF, 556 KB

english, 2012

17

Accelerated texture softening of some root vegetables by Ohmic heating

Asgar Farahnaky, Rezvan Azizi, Mohsen Gavahian

Journal:

Journal of Food Engineering

Year:

2012

Language:

english

File:

PDF, 425 KB

english, 2012

18

Physicochemical changes in Mazafati date fruits incubated in hot acetic acid for accelerated ripening to prevent diseases and decay

Asgar Farahnaky, Hassan Afshari-Jouybari

Journal:

Scientia Horticulturae

Year:

2011

Language:

english

File:

PDF, 263 KB

english, 2011

19

Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

Sobhan Savadkoohi, Asgar Farahnaky

Journal:

Journal of Food Engineering

Year:

2012

Language:

english

File:

PDF, 673 KB

english, 2012

20

Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake

Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S., Farahnaky, A.

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 215 KB

english, 2014

21

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

Majzoobi, Mahsa, Pashangeh, Safoora, Farahnaky, Asgar

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 216 KB

english, 2014

22

Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran

Majzoobi, Mahsa, Pashangeh, Safoora, Farahnaky, Asgar, Eskandari, Mohammad Hadi, Jamalian, Jalal

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 202 KB

english, 2014

23

Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels

Farahnaky, Asgar, Alishahi, Afsaneh, Majzoobi, Mahsa, Al-Hakkak, Jafar

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 1.37 MB

english, 2014

24

A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose

Savadkoohi, Sobhan, Mesbahi, Gholamreza, Niakousari, Mehrdad, Farahnaky, Asgar

Journal:

Journal of Food Processing and Preservation

Year:

2014

Language:

english

File:

PDF, 711 KB

english, 2014

25

Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L -ascorbic acid

Majzoobi, Mahsa, Kaveh, Zahra, Farahnaky, Asgar, Blanchard, Christopher L.

Journal:

Starch - Stärke

Year:

2015

Language:

english

File:

PDF, 1.44 MB

english, 2015

26

Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid

Majzoobi, Mahsa, Kaveh, Zahra, Blanchard, Christopher L., Farahnaky, Asgar

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 4.90 MB

english, 2015

27

Ohmic-Assisted Hydrodistillation:A Novel Method for Ethanol Distillation

Gavahian, Mohsen, Farahnaky, Asgar, Sastry, Sudhir

Journal:

Food and Bioproducts Processing

Year:

2015

Language:

english

File:

PDF, 322 KB

english, 2015

28

Effect of moisture content on textural attributes of dried figs

Ansari, Sara, Maftoon-Azad, Neda, Farahnaky, Asgar, Hosseini, Ebrahim, Badii, Fojan

Journal:

International Agrophysics

Year:

2014

Language:

english

File:

PDF, 1.05 MB

english, 2014

29

Postharvest nitric oxide treatment of persimmon ( Diospyros kaki l.) improves fruit quality during storage

Shahkoomahally, Shirin, Ramezanian, Asghar, Farahnaky, Asgar

Journal:

Year:

2015

Language:

english

File:

PDF, 822 KB

english, 2015

30

Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread

Majzoobi, Mahsa, Raiss Jalali, Aida, Farahnaky, Asgar

Journal:

Journal of Food Quality

Year:

2016

Language:

english

File:

PDF, 202 KB

english, 2016

31

Impact of shear force on functional properties of native starch and resulting gel and film

Shahbazi, Mahdiyar, Majzoobi, Mahsa, Farahnaky, Asgar

Journal:

Journal of Food Engineering

Year:

2018

Language:

english

File:

PDF, 2.32 MB

english, 2018

32

Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss ) fillet

Hafezparast-Moadab, N., Hamdami, N., Dalvi-Isfahan, M., Farahnaky, A.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 4.54 MB

english, 2018

33

Ohmic-assisted hydrodistillation technology: A review

Gavahian, Mohsen, Farahnaky, Asgar

Journal:

Trends in Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 1.12 MB

english, 2018

34

Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Gavahian, Mohsen, Chu, Yan-Hwa, Farahnaky, Asgar

Journal:

Journal of Food Engineering

Year:

2019

Language:

english

File:

PDF, 1.09 MB

english, 2019

35

Intrinsic and extrinsic factors affecting rice starch digestibility

Toutounji, Michelle R., Farahnaky, Asgar, Santhakumar, Abishek B., Oli, Prakash, Butardo, Vito M., Blanchard, Christopher L.

Journal:

Trends in Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 989 KB

english, 2019

36

Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions

Hedayati, Sara, Shahidi, Fakhri, Koocheki, Arash, Farahnaky, Asgar, Majzoobi, Mahsa

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 1.49 MB

2020

37

Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state

Asgar Farahnaky, Fojan Badii, Imad A. Farhat, John R. Mitchell, Sandra E. Hill

Journal:

Year:

2005

Language:

english

File:

PDF, 395 KB

english, 2005

38

Effects of L-Cysteine on some characteristics of wheat starch

Mahsa Majzoobi, Asgar Farahnaky, Jalal Jamalian, Mohsen Radi

Journal:

Year:

2011

Language:

english

File:

PDF, 442 KB

english, 2011

39

The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

A. Farahnaky, H. Askari, M. Majzoobi, Gh. Mesbahi

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 770 KB

english, 2010

40

Physical ageing of crayfish flour at low moisture contents

A. Farahnaky, A. Guerrero, S. E. Hill, J. R. Mitchell

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2008

Language:

english

File:

PDF, 216 KB

english, 2008

41

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

Sara Ansari, Asgar Farahnaky, Mahsa Majzoobi, Fojan Badii

Journal:

Food Biophysics

Year:

2011

Language:

english

File:

PDF, 499 KB

english, 2011

42

Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose UsingAgrobacterium radiobacterInoculation

Marzieh Moosavi-Nasab, Ali R. Taherian, Maryam Bakhtiyari, Asgar Farahnaky, Hamed Askari

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 329 KB

english, 2012

43

Aflatoxin Removal from Pistachio Nuts by Natural Natrolite

M.H. Fooladi, A. Farahnaky

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 91 KB

english, 2003

44

Late-onset Papillon–Lefevre syndrome with pyogenic liver abscesses: report of one case

Ameneh Yazdanfar, Sasan Farahnaki

Journal:

International Journal of Dermatology

Year:

2009

Language:

english

File:

PDF, 1.09 MB

english, 2009

45

Thyroid autoimmunity in Iranian patients with pemphigus vulgaris

A Ansar, M Farshchian, S Farahnaki, M Farshchian

Journal:

Journal of the European Academy of Dermatology and Venereology

Year:

2009

Language:

english

File:

PDF, 112 KB

english, 2009

46

EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

MAHSA MAJZOOBI, FARNAZ SARIRI GHAVI, ASGAR FARAHNAKY, JALAL JAMALIAN, GHOLAMREZA MESBAHI

Journal:

Journal of Food Processing and Preservation

Year:

2011

Language:

english

File:

PDF, 502 KB

english, 2011

47

EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKING

A. FARAHNAKY, M. MAJZOOBI, Z.A. SHOJAEI

Journal:

Journal of Texture Studies

Year:

2009

Language:

english

File:

PDF, 320 KB

english, 2009

48

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP

A. FARAHNAKY, A. ABBASI, J. JAMALIAN, G. MESBAHI

Journal:

Journal of Texture Studies

Year:

2008

Language:

english

File:

PDF, 187 KB

english, 2008

49

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI

MAHSA MAJZOOBI, RAHELEH OSTOVAN, ASGAR FARAHNAKY

Journal:

Journal of Texture Studies

Year:

2011

Language:

english

File:

PDF, 449 KB

english, 2011

50

THE EFFECTS OF GLUCOSE SYRUP AND GLYCEROL ON SOME PHYSICAL PROPERTIES OF DRIED FIGS

ASGAR FARAHNAKY, SARA ANSARI, MAHSA MAJZOOBI

Journal:

Journal of Texture Studies

Year:

2010

Language:

english

File:

PDF, 296 KB

english, 2010