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Prof Asgar Farahnaky
Prof Asgar Farahnaky
Professor in Food Tech&Innovation / Program Manager RMIT Uni
Verified email at rmit.edu.au - Homepage
Title
Cited by
Cited by
Year
A comparative study on functional properties of beet and citrus pectins in food systems
G Mesbahi, J Jamalian, A Farahnaky
Food hydrocolloids 19 (4), 731-738, 2005
2862005
Evaluation of Photoshop software potential for food colorimetry
H Afshari-Jouybari, A Farahnaky
Journal of Food Engineering 106 (2), 170-175, 2011
2492011
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace
S Savadkoohi, H Hoogenkamp, K Shamsi, A Farahnaky
Meat science 97 (4), 410-418, 2014
2252014
Effect of glycerol on physical and mechanical properties of wheat starch edible films
A Farahnaky, B Saberi, M Majzoobi
Journal of Texture Studies 44 (3), 176-186, 2013
2152013
Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.
M Gavahian, A Farahnaky, K Javidnia, M Majzoobi
Innovative Food Science & Emerging Technologies 14, 85-91, 2012
2152012
The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
A Farahnaky, H Askari, M Majzoobi, GH Mesbahi
Journal of Food Engineering 100 (2), 294-301, 2010
1642010
Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation
M Gavahian, A Farahnaky, R Farhoosh, K Javidnia, F Shahidi
Food and Bioproducts Processing 94, 50-58, 2015
1532015
Physical and mechanical properties of gelatin–clay nanocomposite
A Farahnaky, SMM Dadfar, M Shahbazi
Journal of Food Engineering 122, 78-83, 2014
1322014
Intrinsic and extrinsic factors affecting rice starch digestibility
MR Toutounji, A Farahnaky, AB Santhakumar, P Oli, VM Butardo Jr, ...
Trends in Food Science & Technology 88, 10-22, 2019
1302019
Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier
M Majzoobi, M Radi, A Farahnaky, J Jamalian, T Tongtang, G Mesbahi
Journal of Agricultural Science and Technology 13 (2), 193-202, 2011
1292011
Ohmic-assisted hydrodistillation technology: A review
M Gavahian, A Farahnaky
Trends in Food Science & Technology 72, 153-161, 2018
1232018
Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread)
M Majzoobi, FS Ghavi, A Farahnaky, J Jamalian, G Mesbahi
Journal of Food Processing and Preservation 35 (2), 247-256, 2011
1042011
Influence of soy protein isolate on the quality of batter and sponge cake
M Majzoobi, F Ghiasi, M Habibi, S Hedayati, A Farahnaky
Journal of Food Processing and Preservation 38 (3), 1164-1170, 2014
1012014
Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder
M Majzoobi, ZV Poor, J Jamalian, A Farahnaky
International Journal of Food Science & Technology 51 (6), 1369-1377, 2016
1002016
Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution
M Hadian, SMH Hosseini, A Farahnaky, GR Mesbahi, GH Yousefi, ...
Food Hydrocolloids 55, 108-118, 2016
992016
Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
M Gavahian, BK Tiwari, YH Chu, Y Ting, A Farahnaky
Trends in Food Science & Technology 86, 328-339, 2019
962019
Refractance Window drying of pomegranate juice: Quality retention and energy efficiency
V Baeghbali, M Niakousari, A Farahnaky
LWT-Food science and technology 66, 34-40, 2016
962016
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin
A Farahnaky, N Mansoori, M Majzoobi, F Badii
Food and Bioproducts Processing 98, 133-141, 2016
952016
Accelerated texture softening of some root vegetables by Ohmic heating
A Farahnaky, R Azizi, M Gavahian
Journal of Food Engineering 113 (2), 275-280, 2012
902012
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
X Gao, J Tong, L Guo, L Yu, S Li, B Yang, L Wang, Y Liu, F Li, J Guo, ...
Food Hydrocolloids 106, 105885, 2020
892020
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