Reza Farhoosh, Ph.D., Associate Professor

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi
University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran,
Tel: (+98) 511 8795620, Fax: (+98) 511 8787430
E-mail: rfarhoosh@um.ac.ir   

 

PERSONAL DATA


Date of Birth: 12/9/1969; Place of Birth: Bojnord; Citizenship: Iranian

 

RESEARCH INTERESTS

 Chemistry of Foods and Analysis; Food Lipids and Antioxidants; Food Hydrocolloids
                                                                                                                                       
ACADEMIC TRAININGS

Ph.D., 1999-2003, Ferdowsi University of Mashhad (Food Chemistry)
M.Sc., 1993-1995, Tarbiat Modarres University (Food Science and Technology)
B.Sc., 1988-1992, Ferdowsi University of Mashhad (Food Science and Technology)

 

 

 

PUBLICATIONS

 

(A) Peer Reviewed Articles

 

53. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M. 2012. Micelle-enhanced ultrafiltration of chemical pretreated crude canola oil miscella. International Journal of Food Engineering, in press.

 

52. Alavi-Rafiee, S., Farhoosh, R., and Khodaparast, M.M.H. 2012. Physicochemical properties of the Iranian commercial olive oils. Nutrition Sciences and Food Technology, in press.

 

51. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2012. Investigation on colour changes of canola oil as affected by bene kernel oil and its unsaponifiable matters during deep fat fryinh. Food Processing and Preservation, in press.

 

50. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2012. Investigation on polar compounds distribution of canola oil using High-Performance Size-Exclusion Chromatography (HPSEC) as affected by bene kernel oil during frying process. Iranian Food Science and Technology Research Journal, in press.

 

49. Einafshar, S., Poorazrang, H., Farhoosh, R., and Seyedi, M.H. 2012. Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum). European Journal of Lipid Science and Technology (EJLST), in press.

 

48. Alavi-Rafiee, S., Farhoosh, R., and Khodaparast, M.M.H. 2012. Oxidative stability of Iranian commercial olive oils. Iranian Food Science and Technology Research Journal, in press.

 

47. Niazmand, R., Farhoosh, R., Razavi, S.M.A, Mousavi, S.M., and Shahidi-Noghabi, M. 2011. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing. Procedia Food Science, 1 (1), 90-94.

 

46. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Seyed Mahmood Mousavi. 2011. Investigation on the effect of CaCl2 and EDTA on phosphorous rejection and permeate flux during the ultrafiltration of canola oil. Iranian Food Science and Technology Research Journal, 7 (1), 377-387. 

 

45. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2011. Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter. Journal of the American Oil Chemists' Society (JAOCS), 88 (7), 993-1000. 

 

44. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2011. Effect of bene kernel oil on the frying stability of canola oil. Journal of the American Oil Chemists' Society (JAOCS), 88 (5), 647-654. 

 

43. Farhoosh, R., and Tavassoli-Kafrani, M.H. 2011. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil. Food Chemistry, 125 (1), 209-213.

 

42. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2011. Antioxidant activity of the fractions separated from the unsaponifiable matters of bene hull oil. Food Chemistry, 126 (2), 583-589.

 

41. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2011. Antioxidant activity of sesame, rice bran, and bene hull oils and their unsaponifiable matters. European Journal of Lipid Science and Technology (EJLST), 113 (4), 506-512. 

 

40. Farhoosh, R., Niazmand, R., Sarabi, M., and Rezaie, M. 2011. Estimation of the relative stability of vegetable oils in terms of the accelerated tests. Journal of Food Science and Technology, 8 (1), 11-17.

 

39. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2011. The Stability of virgin olive and pumpkin seed oils in terms of polar compounds composition determined by high-performance size-exclusion chromatography (HPSEC). Food Processing and Preservation, in press.

 

38. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2011. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo subsp. pepo var. Styriaca) grown in Iran. Journal of Agricultural Science and Technology (JAST), 13 (6), 1053-1063.

 

37. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2010. Frying stability of canola oil in presence of pumpkin seed and olive oils. European Journal of Lipid Science and Technology (EJLST), 112 (8), 871-877.

 

36. Bostan, A., Razavi, S.M.A., and Farhoosh, R. 2010. Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface. International Journal of Food Properties, 13 (6), 1380-1392.

 

35. Farhoosh, R., and Tavassoli Kafrani, M.H. 2010. Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying. Food Chemistry, 122 (1), 381-385.

 

34. Farhoosh, R., and Tavassoli Kafrani, M.H. 2010. Frying performance of the hull oil unsaponifiable matters of Pistacia atlantica subsp. mutica. European Journal of Lipid Science and Technology (EJLST), 112 (3), 343-348. 

 

33. Bolandi, M., Shahidi, F., Sedaghat, N., Farhoosh, R., and Ghasemzadeh, R. 2009. Investigation on the effect of temperature, water activity, and storage on the color, odor, and bitterness of saffron stigma. Journal of Sciences and Technology of Agriculture and Natural Resources, 13 (1), 61-66.

 

32. Salari, A., Habibi Najafi, M.B., Farhoosh, R., and Marashi, H. 2009. Grape (Vitis vinifera) seed extraction with different solvent systems and assay of antioxidant and antiradical properties. Iranian Food Science and Technology Journal, 5 (1), 1-10.

 

31. Farhoosh, R., Pazhouhanmehr, S., and Poorazrang, H. 2009. Physicochemical properties of the oils extracted from major canola cultivars grown in Iran. Journal of Agricultural Sciences and Natural Resources, 16 (3), 182-192.

 

30. Farhoosh, R., Pazhouhanmehr, S., and Poorazrang, H. 2009. Heat stability of the oils from current canola cultivars in Iran. Journal of Food Science and Technology, 6 (4), 11-16.

 

29. Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K., and Farhoosh, R. 2009. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids, 23 (8), 2062-2068.

 

28. Farhoosh, R., Khodaparast, M.M.H., and Sharif, A. 2009. Bene hull oil as a highly stable and antioxidative vegetable oil. European Journal of Lipid Science and Technology (EJLST), 111 (12), 1259-1265. 

 

27. Farhoosh, R., Einafshar, S., and Sharayei, P. 2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils, Food Chemistry, 115 (3), 933-938. 

 

26. Farhoosh, R., and Moosavi, S.M.R. 2009. Evaluating the performance of peroxide and conjugated diene values in monitoring the quality of used frying oils. Journal of Agricultural Science and Technology (JAST), 11 (2), 173-179.

 

25. Sharif, A., Farhoosh, R., Khodaparast, M.M.H., and Tavassoli Kafrani, M.H. 2009. Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil. Journal of Food Lipids (JFL), 16 (3), 394-406. 

 

24. Farhoosh, R., and Kenary, R.E. 2009. Anti-rancidity effects of sesame and rice bran oils on canola oil during deep frying. Journal of the American Oil Chemists' Society (JAOCS), 86 (6), 539-544.

 

23. Farhoosh, R., and Pazhouhanmehr, S. 2009. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chemistry, 114 (3), 1002-1006.

 

22. Farhoosh, R., Kenary, R.E., and Poorazrang, H. 2009. Frying stability of canola oil blended with palm olein, olive, and corn oils. Journal of the American Oil Chemists' Society (JAOCS), 86 (1), 71-76.

 

21. Farhoosh, R., and Tavakoli, J. 2008. Physicochemical properties of the kernel oil from Amygdalus scoparia growing wild in Iran. Journal of Food Lipids (JFL), 15 (4), 433-443.

 

20. Farhoosh, R., Tavakoli, J., and Khodaparast, M.M.H. 2008. Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal of the American Oil Chemists' Society (JAOCS), 85 (8), 723-729.  

 

19. Farhoosh, R., Niazmand, R., Rezaei, M., and Sarabi, M. 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology (EJLST), 110 (6), 587-592.

 

18. Farhoosh, R., Moosavi, S.M.R, and Sharif, A. 2008. Investigation on frying oils quality in terms of color index, refractive index and viscosity during frying process. Journal of Food Science and Technology, 5 (1), 13-19.

 

17. Farhoosh, R., and Moosavi, S.M.R. 2008. Carbonyl value in monitoring of the quality of used frying oils. Analytica Chimica Acta (ACA), 617 (1-2), 18-21. 

 

16. Modarres, M., Abrishamchi, P., Farhoosh, R., and Ejtehadi, H. 2007. Variation of antioxidant activity of Salvia leriifolia Benth. root and leaf extracts during the different stages of plant growth. Iranian Journal of Medicinal and Aromatic Plants, 23 (3), 285-294.

 

15. Farhoosh, R., Moosavi, S.M.R., and Sharif, A. 2007. A study on the stability of frying oils produced in Iran during frying process. Agricultural Sciences and Technology Journal, 20 (7), 115-123.

 

14. Farhoosh, R. 2007. Shelf-life prediction of edible fats and oils using Rancimat. Lipid Technology (LT), 19 (10), 232-234.

 

13. Farhoosh, R., and Moosavi, S.M.R. 2007. Rancimat test for the assessment of used frying oils quality. Journal of Food Lipids (JFL), 14 (3), 263-271.

 

12. Farhoosh, R. 2007. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society (JAOCS), 84 (3), 205-209.

 

11. Farhoosh, R. 2007. Operation parameters effect of the Rancimat test on the determination of the oxidative stability measures and shelf-life prediction of olive oil. Agricultural Sciences and Technology Journal, 20 (5), 231-238.

 

10. Farhoosh, R. 2007. Investigation on the oxidative stability of a commercial frying oil in terms of Rancimat, peroxide and carbonyl tests. Agricultural Sciences and Technology Journal, 20 (5), 223-230.

 

9. Farhoosh, R., and Riazi, A. 2007. A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids, 21 (4), 660-666.

 

8. Farhoosh, R., Golmovahhed, G.A, and Khodaparast, M.M.H. 2007. Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100 (1), 231-236.

 

7. Farhoosh, R., and Moosavi, S.M.R. 2006. Determination of carbonyl value in rancid oils: a critical reconsideration. Journal of Food Lipids (JFL), 13 (3), 298-305.

 

6. Farhoosh, R., Golmovahhed, G.A, and Khodaparast, M.M.H. 2006. Investigation on antioxidant activity and heat stability of water green tea (Camellia sinensis L.) extract in sunflower oil. Agricultural Sciences and Technology Journal, 20 (3), 91-99.

 

5. Farhoosh, R. 2005. Antioxidant activity and mechanism of action of butein in linoleic acid. Food Chemistry, 93 (4), 633-639.

 

4. Farhoosh, R., Poorazrang, H., Khodaparast, M.M.H., Rahimizadeh, M., and Seyedi, S.M. 2004. Extraction and separation of antioxidative compounds from Salvia leriifolia leaves. Journal of Agricultural Science and Technology (JAST), 6 (1&2), 57-62.

 

3. Farhoosh, R., Khodaparast, M.M.H., Poorazrang, H., Rahimizadeh, M., and Seyedi, S.M. 2003. Investigation on the heat stability of major antioxidant fraction of Salvia leriifolia leaves. Agricultural Sciences and Technology Journal, 17 (1), 53-60.

 

2. Abrishamchi, P., Poorazrang, H., Khodaparast, M.M.H., and Farhoosh, R. 2002. Extraction of antioxidant from Salvia Leriifolia Leaves with organic solvents and its characteristics. Agricultural Sciences and Technology Journal, 16 (2), 107-113.

 

1. Farhoosh, R., and Mortazavi, A. 1998. Evaluation of the methods for the production of soy protein isolate. Agricultural Sciences and Technology Journal, 12 (2), 65-73.

 

 

(B) Articles Currently Submitted to Peer Reviewed Journals

 

7. Farhoosh, R., and Alavi-Rafiee, S. 2011. Olive oil oxidation: Effect of initial quality indicators.

 

6. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., Zamani-Ghalehshahi, A., and Hoseini-Yazdi, S.Z. 2011. Oxidative stability of virgin olive oil as affected by TBHQ, UKO and UHO.

 

5. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., Hoseini-Yazdi, S.Z., and Zamani-Ghalehshahi, A. 2011. Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil.

 

4. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., and Alavi-Rafiee, S. 2010. The rate of changes in total polar compounds content of olive oil as a function of compositional parameters. 

 

3. Niazmand, R., Farhoosh, R., and Razavi, S.M.A. 2010. Purification of canola oil miscella utilizing PVDF membrane: chemical agents and operating conditions effects.

 

2. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M. 2010. Influence of coupling chemical pretreatment and membrane filtration on quality and stability of canola oil.

 

1. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2010. DPPH radical-scavenging activity of sesame, rice bran, and bene hull oils and their antioxidative fractions and extracts.

 

 

(C) Presentations

 

29. Basiri, S., Shahidi, F., Farhoosh, R., Kadkhodaee, R., and Mortazavi, A. 2011. Analytical identification of pomegranate seed oil, Ferdows, Iran.

 

28. Basiri, S., Farhoosh, R., Shahidi, F., Kadkhodaee, R., and Mortazavi, A. 2011. An investigation on various extracts production efficiency from pomegranate seeds and measurement of their antioxidant properties, Ferdows, Iran.

 

27. Kenari, R.E., Farhoosh, R., Saremi, E.S., and Farkoosh, K.Z.. 2011. Effect of antioxidants on the stability of canola oil during deep frying, World Conference on Oilseed Processing, Fats and Oils Processing, Biofuels and Applications, Izmir, Turkey.

 

26. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.H.H. 2011. Image analysis of color changes in canola oil to influence of bene kernel oil and its unsaponifiable matters fraction during frying Process, 9th Euro Fed Lipids Congress, Rotterdam, The Netherlands.
 

25. Einafshar, S., Poorazrang, Farhoosh, R., and Khorsand-Beheshti, H. 2011. Antioxidant activity of the essential oil and methanolic extract of cuminum cyminum at three concentrations in purified sunflower oil, 9th Euro Fed Lipids Congress, Rotterdam, The Netherlands.
 

24. Farhoosh, R., Khodaparast, M.H.H., Sharif, A., and Alavi-Rafiee, S. 2011. Analytical evaluation of olive oil oxidation, 9th Euro Fed Lipids Congress, Rotterdam, The Netherlands.

 

23. Basiri, S., Shahidi, F., Farhoosh, R., Kadkhodaee, R., and Einafshar, S. 2011. Pomegranate seed oil, an extremely rich and nutritious oil, 9th Euro Fed Lipids Congress, Rotterdam, The Netherlands.

 

22. Daneshmandi, M.S., Azizi, M., and Farhoosh, R. 2011. Investigation on the fatty acid, antioxidative and peroxidative characteristics of Pistacia vera L. cv. Daneshmandi and its comparison with some major Iranian cultivars, 7th Congress on Iranian Horticulture Sciences, Isfahan, Iran.
 

21. Sharayei, P., Farhoosh, R., and Poorazrang, H. 2010. Antioxidative effects of bene oil on the accumulation of polar compounds in canola oil during deep-fat frying, 8th Euro Fed Lipids Congress, Munich, Germany.   

 

20. Einafshar, S., Sharayei, P., and Farhoosh, R. 2010. The TPC changes of soybean and canola oils in the commercial refining steps, 8th Euro Fed Lipids Congress, Munich, Germany.   

 

19. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2010. Frying stability of canola oil in the Presence of pumpkin seed and olive oils, 8th Euro Fed Lipids Congress, Munich, Germany.   

 

18. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2009. Physicochemical properties of pumpkin seed oil, 2th Regional Seminar of Edible Fats and Oils, Tehran (Shahr-e-Ghods), Iran.       

 

17. Sharif, A., Farhoosh, R., Khodaparast, M.M.H., Tavassoli Kafrani, M.H., and Najafi, V. 2009. Antioxidant activity of bene hull oil during the frying process of sunfloweroil, 2th Regional Seminar of Edible Fats and Oils, Tehran (Shahr-e-Ghods), Iran.     

 

16. Farhoosh, R., and Tavassoli Kafrani, M.H. 2009. Anti-rancidity effect of the unsaponifiable matters of Bene hull oil, 7th Euro Fed Lipids Congress, Graz, Austria.   

 

15. Daneshmandi, M.S., Azizi, M., and Farhoosh, R. 2009. Presenting a new type of pistachio (Pistacia vera L. cv. Daneshmandi) and its physical, chemical and biochemical characteristics being put into comparison with some of the major types in Khorasan province, 6th Congress on Iranian Horticulture Sciences, Gilan, Iran.   

 

14. Farhoosh, R., Esmaeilzadeh Kenary, R., and Poorazrang, H. 2008.  Deep-frying performance of canola oil blended with palm olein oil, 6th International Food Convention, CFTRI Campus, Mysore, India. 

 

13. Pazhouhanmehr, S., and Farhoosh, R. 2008.  Chemical composition of the oil from Okapi and Talayeh (Cobra) cultivars, 18th National Congress on Food Technology, Mashhad, Iran. 

 

12. Tavakoli, J., and Farhoosh, R. 2008.  Chemical composition of the oil from wild almond (Amygdalus scoparia), 18th National Congress on Food Technology, Mashhad, Iran. 

 

11. Farhoosh, R., Tavakoli, J., and Khodaparast, M.H.H. 2008.  Chemical composition of the oil from two current variety of wild pistacia (Bene) in Iran, 18th National Congress on Food Technology, Mashhad, Iran. 

 

10. Farhoosh, R., Razavi, S.M.A., and Riazi, A. 2008.  A comparative study on time-independent rheological behavior of saleps, CMC and guar gum as a function of concentration and temperature. The 9th International Hydrocolloids Conference, Singapore. 

 

9. Ravaghi, M., and Farhoosh, R. 2008. Rice bran oil, The First Regional Conference on Food Industry, Quchan, Iran.

 

8. Khodaparast, M.H.H., Farhoosh, R., and Mohammad Amini, A. 2007. Modeling and optimization of the gum extraction conditions from Shiraz Balangoo seed using response surface methodology, 17th National Congress of Iran Food Industry, Orumie, Iran.  

 

7. Habibi Najafi, M.B., Salari, A., and Farhoosh, R. 2007. Antioxidant and antimicrobial activities of grape seed extracts prepared by different solvent systems, 7th international Symposium on the Chemistry of Natural Compounds, Tashkent, Uzbekistan.

 

6. Farhoosh, R., and Moosavi, S.M.R. 2007. Frying oils quality evaluation in terms of carbonyl value, The 2nd Scientific-Applicable Seminar of Iranian Oil Seeds and Vegetable (I.O.V.O), Tehran, Iran.

 

5. Farhoosh, R., and Moosavi, S.M.R. 2007. Discarding of used frying oils in terms of color index, refractive index and viscosity values, 1th International Chester Food Science & Technology Conference, university of Chester, Chester, England.

 

4. Farhoosh, R., and Riazi, A. 2006. Rheological properties of two current types of salep in Iran, 2nd Conference and Grand Exhibition of Food Industries, Isfahan University of Technology, Isfahan, Iran.

 

3. Farhoosh, R., Golmovahhed, G.A., and Khodaparast, M.M.H. 2005. Antioxidant activity of Tea wastes (Camellia sinensis L.), 16th National Congress of Iran Food Industry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

 

2. Farhoosh, R., Golmovahhed, G.A., and Khodaparast, M.M.H. 2005. Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.), 6th International Conference on Food Science and Technology, South China University of Technology, Guangzhou, P R China.

 

1. Abrishamchi, P., Khodaparast, M.M.H., and Farhoosh, R. 2005. Investigation on the role of natural antioxidants in edible fats and oils industry at the view of health and nutrition, The First Iranian Vegetable Oil Industry Seminar, Tehran, Iran.

 

 

(D) Reports

 

1. Farhoosh, R., and Gray, D.A. 2003. Fluorometrix dissolved oxygen sensor. Food Sciences Department, University of Nottingham, England.

 

 

CURRENT PROJECTS

 

5. Farhoosh, R., Sharif, A., Najafzadeh, M. 2012. Oxidative stability of the oils from conventional Iranian olive varieties (Zard and Roghani) in presence of tocopherol isomers.

 

4. Farhoosh, R., Sharif, A., Kenari, R.E., and Pazhouhanmehr, S. 2012. Kinetics of Kilka oil oxidation in presence of the active antioxidative fractions of bene hull and kernel oils.

 

3. Farhoosh, R., Kadkhodaei, R., Koochaki, A., Najafi, M.N., Sadeghian, A. 2011. The effect of intermolecular interactions on the characteristics of cardamom oil in water emulsion and the corresponding microcapsules.     

 

2. Farhoosh, R., Sharif, A., Hosseini, Z. 2011. Investigation on the possibility of shelf-life estimation of olive oil based on the Rancimat test.

 

1. Farhoosh, R., Razavi, S.M.A., and Zamani, A. 2011. Evaluation of the effect of Basil seed (BSG)‚ methyl cellulose and xanthan gums on the oil uptake of potato strips during deep-fat frying.