Reza Farhoosh, Ph.D., Professor

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi
University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran,
Tel: (+98) 511 38795620, Fax: (+98) 511 38787430
E-mail: rfarhoosh@um.ac.ir
  

http://www.scopus.com/authid/detail.url?authorId=14065868000

 

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
                                                                                                                                       
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 (ISI Journals)

 

 

71. Heidarpour, M., and Farhoosh, R.  2018. A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration. LWT - Food Science and Technology, in press.

 

70. Farhoosh, R.  2018. A kinetic approach to evaluate the structure-based performance of antioxidants during lipid oxidation. Journal of Food Science, in press.

 

69. Molavi, H., Razavi, S.M.A., and Farhoosh, R. 2018. Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chemistry, 245, 385–393.

 

68. Farhoosh, R., and Nystrom, L.  2018. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chemistry, 244, 29-35.

 

67. Akhoond Zardini, A., Mohebbi, M., Farhoosh, R., and Bolurian, S. 2017. Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification. Journal of Food Science and Technology, in press.

 

66. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., Golmakani, M.T., and Farahnaky, A. 2017. Effects of electrolyte concentration and ultrasound pretreatment on ohmic-assisted hydrodistillation of essential oils from Mentha piperita L. International Journal of Food Engineering, in press.

 

65. Nosratpour, M., Farhoosh, R., and Sharif, A.  2017. Quantitative indices of the oxidizability of fatty acid compositions. European Journal of Lipid Science and Technology (EJLST), 119, 1700203(1-7).

 

64. Nikkhah, M., Hashemi, M., Habibi Najafi, M.B., and Farhoosh, R. 2017. Synergistic effects of some essential oils against fungal spoilage on pear fruit. International Journal of Food Microbiology, 257, 285–294.

 

63. Mahdavianmehr, H., Farhoosh, R., and Sharif, A. 2016. Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree. Journal of the American Oil Chemists' Society (JAOCS), 93 (12), 1655-1661.

 

62. Sharayei, P., and Farhoosh, R. 2016. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter. European Journal of Lipid Science and Technology (EJLST), 118 (10), 1495-1506. 

 

61. Mahdavianmehr, H., Farhoosh, R., and Sharif, A. 2016. Mechanism of the inhibitory effect of hydroxytyrosol on lipid oxidation in different bulk oil systems. Journal of the American Oil Chemists' Society (JAOCS), 93 (9), 1233-1242.

 

60. Asnaashari, M., Farhoosh, R., and Farahmandfar, R. 2016. Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network. Journal of the Science of Food and Agriculture, 96 (13), 4594-4602.

 

59. Farhoosh, R., Sharif, A., Asnaashari, M., Johnny, S., and Molaahmadibahraseman, N. 2016. Temperature-dependent mechanism of antioxidant activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in fish oil. Journal of the American Oil Chemists' Society (JAOCS), 93 (4), 555-567.

 

58. Rezaie, M., Farhoosh, R., Pham, N., Quinn, R.J., and Iranshahi, M. 2016. Dereplication of antioxidant compounds in Bene (Pistacia atlantica subsp. mutica) hull using a multiplex approach of HPLC-DAD, LC-MS and 1H NMR techniques. Journal of Pharmaceutical and Biomedical Analysis, 117, 352-362.

 

57. Farhoosh, R., Johnny, S., Asnaashari, M., Molaahmadibahraseman, N., and Sharif, A. 2016. Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chemistry, 194, 128-134.  

 

56. Pazhouhanmehr, S., Farhoosh, R., Sharif, A., and Esmaeilzadeh Kenari, R. 2016. Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter. Food Chemistry, 190, 748-754.

 

55. Niazmand, R., Razavi, S.M.A., Farhoosh, R. 2015. Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections. Journal of Food Processing and Preservation, 39 (3), 292-300.

 

54. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., and Farahnaky, A.  2015. Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science and Emerging Technologies, 29 (6), 161-169.

 

53. Gavahian, M., Farahnaky, A., Farhoosh, R., Javidnia, K., and Shahidi, F. 2015. Extraction of essential oils from Mentha piperita using advanced techniques: microwave versus ohmic assisted hydrodistillation. Food and Bioproducts Processing, 94 (1), 50-58.

 

52. Rezaie, M., Farhoosh, R., Sharif, A., Asili, J., and Iranshahi, M.  2015. Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil. Journal of Food Science and Technology, 52 (10), 6784-6790.

 

51. Gavahian, M., Farhoosh, R., Farahnaky, A., Javidnia, K., Shahidi, F 2015. Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation. International Food Research Journal, 22 (1), 277-282.

 

50. Rezaie, M., Farhoosh, R., Iranshahi, M., Sharif, A., Golmohamadzadeh, S.  2015. Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food Chemistry, 173, 577-583.

 

49. Pazhouhanmehr, S., Farhoosh, R., Esmaeilzadeh Kenari, R., and Sharif, A. 2015. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils. International Journal of Food Science and Technology, 50 (2), 396-403.

 

48. Asnaashari, M., Farhoosh, R., and Sharif, A. 2014. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chemistry, 159, 439-444.

 

47. Farhoosh, R., and Hoseini-Yazdi, S.Z. 2014. Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. Journal of the American Oil Chemists' Society (JAOCS), 91 (2), 281-293. 

 

46. Yolmeh, M., Habibi Najafi, M.B., Farhoosh, R., and Salehi, F. 2014. Modeling of antibacterial activity of annato dye on Escherichia coli in mayonnaise. Food Bioscience, 8, 8-13. 

 

45. Yolmeh, M., Habibi Najafi, M.B., Farhoosh, R., and Hosseini, F. 2014. Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry, 155, 319-324. 

 

44. Akbarian, A., Golian, A., Kermanshahi, H., Farhoosh, R., Raji, A.R., De Smet, S.,  and Michiels, J. 2013. Growth performance and gut health parameters of finishing broilers supplemented with plant extracts and exposed to daily increased temperature. Spanish Journal of Agricultural Research, 11 (1), 109-119.

 

43. Farhoosh, R., and Hoseini-Yazdi, S.Z. 2013. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures. Food Chemistry, 141, 557-565.

 

42. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., and Alavi-Rafiee, S. 2013. Effect of initial quality and compositional parameters on total polar compounds formation during continuous heating of olive oil. Journal of Agricultural Science and Technology (JAST), 15 (3), 527-535.

 

41. Ali Rafe, Razavi, S.M.A., and Farhoosh, R. 2013. Rheology and microstructure of basil seed gum and β-lactglobulin mixed gels. Food Hydrocolloids, 30 (1), 134-142.

 

40. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2013. Assaying antioxidant characteristics of sesame seed, rice bran, and bene hull oils and their unsaponifiable matters by using DPPH radical-scavenging model system. Journal of Agricultural Science and Technology (JAST), 15 (1), 241-253.

 

39. Raoufi, N., Mazaheri-Tehrani, M., Farhoosh, R., and Golmohammadzadeh, S. 2012. The effects of adding water and Polyglycerol Polyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate. European Journal of Lipid Science and Technology (EJLST), 114 (12), 1390-1399.

 

38. Saadatmandi, A., Elahi, M., Farhoosh, R., and Karimi, M. 2012. The effect of sugar beet fiber addition on the chemical properties of tortilla chips. Sugar Industry, 137 (6), 385-388.

 

37. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., Hoseini-Yazdi, S.Z., and Zamani-Ghalehshahi, A. 2012. Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil. European Journal of Lipid Science and Technology (EJLST), 114 (11), 1284-1291.

 

36. Farhoosh, R., Khodaparast, M.H.H., Sharif, A., Zamani-Ghalehshahi, A., and Hoseini-Yazdi, S.Z. 2012. Oxidative stability of virgin olive oil as affected by the bene unsaponifiable matters and tertiary-butylhydroquinone. Journal of Food Science (JFS), 77 (6), 697-702.

 

35. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., and Rafiee, S.A. 2012. Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131 (4), 1385 - 1390.

 

34. 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), 114 (2), 168-174.

 

33. Niazmand, R., Farhoosh, R., and Razavi, S.M.A. 2012. Filtration of canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions. International Journal of Food Engineering, 8 (3), 1-17.

 

32. 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, 8 (2), 1-16.

 

31. 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.

 

30. 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. 

 

29. 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. 

 

28. 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.

 

27. 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.

 

26. 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. 

 

25. 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.

 

24. 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.

 

23. 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.

 

22. 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.

 

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

 

20. 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.

 

19. 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. 

 

18. 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. 

 

17. 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.

 

16. 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. 

 

15. 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.

 

14. 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.

 

13. 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.

 

12. 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.

 

11. 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.  

 

10. 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.

 

9. 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. 

 

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

 

7. 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.

 

6. 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.

 

5. 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.

 

4. 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.

 

3. 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.

 

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

 

1. 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.

 

 

(B) Peer Reviewed Articles (Persian Journals)

 

 

34. Einafshar, S., Poorazarang, H., Farhoosh, R., and Asili, J. 2017. Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum). Iranian Food Science and Technology Research Journal, 12 (6), 742-749.

 

33. Mahdavianmehr, H., Farhoosh, R., Sharif, A.  2017. Effect of unsaturation degree of lipid system and temperature on antioxidant activity of tert-butylhydroquinone. Journal of Food Science and Technology, 71 (14), 111-120.

 

32. Molaahmadibahraseman, N., Farhoosh, R., and Sharif, A. 2016. Antioxidant activity of p-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Iranian Food Science and Technology Research Journal, 12 (5), 565-571. 

 

31. Molaahmadibahraseman, N., Farhoosh, R., Johnny, S., and Sharif, A. 2016. Antioxidant  activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion. Iranian Food Science and Technology Research Journal, 12 (5), 588-595.  

 

30. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., and Farahnaky, A. 2016. Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods. Iranian Food Science and Technology Research Journal, 11 (6), 729-737.

 

29. Pazhouhanmehr, S., Farhoosh, R., Esmaeilzadeh Kenari, R. and Sharif, A. 2016. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) triacylglycerols as affected by the Bene kernel and hull oils and their unsaponifiable matters. Iranian Food Science and Technology Research Journal, 12 (2), 214- 225.

 

28. Yolmeh, M., Habibi-Najafi, M.B., Farhoosh, R., and Hosseini, F. 2016. Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants. Iranian Food Science and Technology Research Journal, 12 (1), 12- 20.

 

27. Gavahian, M., Farhoosh, R., Farahnaky, A., Javidnia, K., and Shahidi, F.  2015. Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation. Iranian Food Science and Technology Research Journal, 11 (3), 236-246.

 

26. Zamani-Ghalehshahi, A., Farhoosh, R., and Razavi, S.M.A. 2015. Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying. Iranian Food Science and Technology Research Journal, 11 (4), 309-318.

 

25. Mehran, B., Farhoosh, R., Shahedi, M., and Sharif, A. 2015. Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread. Iranian Food Science and Technology Research Journal, 11 (1), 100-106.

 

24. Asnaashari, M., Farhoosh, R., and Sharif, A. 2014. Evaluation of the methyl gallate effect on oxidation kinetic of purified kilka fish oil using sensitivity analysis based on artificial neural networks modeling. Journal of Food Research (Agricultural Science), 24 (3), 473-485.

 

23. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M. 2013. Investigation of effect membrane refining process on oxidative indexes of canola oil. Journal of Food Science and Technology, 10 (40), 81-91. 

 

22. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2013. Effect of Bene kernel oil and its unsaponifiable matter fraction and salep hydrocolloid during deep fat frying on kinetic oil uptake by potato strips. Journal of Agricultural Engineering Research , 14 (3), 97-112.

 

21. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2013. 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, 9 (1), 10-20.

 

20. 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, 8 (3), 288-293.

 

19. Alavi-Rafiee, S., Farhoosh, R., and Khodaparast, M.M.H. 2012. Physicochemical properties of the Iranian commercial olive oils. Iranian Journal of Nutrition Sciences and Food Technology, 7 (2), 85-94.

 

18. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M. 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. 

 

17. Basiri, S., Shahidi, F., Kadkhodaei, R., and Farhoosh, R. 2011. An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds. Journal of Food Science and Technology, 8 (3), 115-122.

 

16. 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.

 

15. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2009. 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, 1 (4), 25-41.

 

14. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2009. Investigation on the frying stability of canola oil as affected by bene kernel oil and its unsaponifiable matters fraction using colour changes measured by the method of image processing. Food Processing and Preservation, 1 (4), 93-113.

 

13. 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.

 

12. 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.

 

11. 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.

 

10. 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.

 

9. 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.

 

8. 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.

 

7. 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.

 

6. 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.

 

5. 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.

 

4. 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.

 

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.

 

 

(C) Articles Currently Submitted to Peer Reviewed Journals

 

1. Mahdavianmehr, H., Farhoosh, R., and Sharif, A. 2015. Medium-dependent antioxidant performance of hydroxytyrosol compared to tert-butylhydroquinone (TBHQ).

 

 

(D) Presentations

 

34. Farhoosh, R. 2013. Shelf life prediction of edible fats and oils, 21th National Congress of Iran Food Industry, Shiraz, Iran.

 

33. Farhoosh, R. 2012. Quality and stability of commercial olive oils in Iran, National Congress on Olive Oil (Olive and Community Health), Tehran, Iran. 

 

32. Niazmand, R., Farhoosh, R., Razavi, S.M.A., Noghabi, M.S. 2011. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing, 11th International Congress on Engineering and Food, Athens, Greece.

 

31. Emadzadeh, B., Razavi, S.M.A., Nassiri Mahallati, M., Farhoosh, R. 2011. The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology, 11th International Congress on Engineering and Food, Athens, Greece.

 

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

 

29. 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.

 

28. 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.

 

27. 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.
 

26. 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.
 

25. 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.

 

24. 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.

 

23. 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.

 

22. 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, International Conference on Food Innovation, Valencia, Spain.   


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.

 

 

(E) Reports

 

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

 

 

CURRENT PROJECTS

 

 

16. Farhoosh, R., and Akbari, M. 2017.

 

15. Farhoosh, R., and Mansouri, H. 2017.

 

14. Farhoosh, R., Sharif, A., and Salehi, H. 2017. Investigation on the efficiency of virgin and refined sesame oils as frying oils.

 

13. Farhoosh, R., Hemmatinejad, B., Varidi, M., and Razavizadegan-Jahromi, S.H. 2017. Chemometrical study of cyanidin-3-glucoside oxidation kinetics under acidic condition and stabilization by bovine serum albumin.

 

12. Farhoosh, R., Sharif, A., Heidari, T., and Salmanian, S. 2016. Evaluation of the inhibitory potential of phenolic antioxidants as affected by the triacylglycerol composition of vegetable oils.

 

11. Farhoosh, R., Sharif, A., Rezaie, Garakani, M., and Rahmanzadeh Salmani, S. 2016. Simultaneous monitoring of primary and secondary oxidation of olive and sunflower oils based on FT-IR and UV spectra.

 

10. Farhoosh, R., Sharif, A., Golmakani, M.T., and Toorani, M.R. 2015. Study on the effect of the structure and composition of the lipid system on the antioxidant activity of sesamol.

 

9. Farhoosh, R., Sharif, A., and Ahmadi, S.M. 2015. Evaluating the antioxidant activity and kinetic performance of luteolin and catechin.

 

8. Farhoosh, R., Sharif, A., and Habibi Nodeh, F. 2015. Evaluation of stability and discarding time of frying olive oil by simultaneous monitoring of primary and secondary oxidation indicators during thermal and frying processes.

 

7. Farhoosh, R., Pourazrang, H., Sharif, A., Raftani Amiri, Z., and Riazi, A. 2014. Vitamin B3 (Nacotinamide) analysis in fresh beef and bread based on a purification technique using nicotinamide molecularly imprinted synthetic (vinyl-based) polymer  microspheres fabricated by precipitation polymerization.

 

6. Farhoosh, R., Razavi, S.M.A., and Kord Sardooei, H. 2014. Physical and chemical stabilization of walnut oil-in-water micro-emulsion by Persian gum and phenolic extract of olive leaf.

 

5. Farhoosh, R., Sharif, A., and Mardani Ghahfarrokhi, A. 2014. Kinetics of the antioxidant activity of α-resorcylic and gentisic acids in vegetable oils.

 

4. Farhoosh, R., Sharif, A., and Alavi Rafiei, S. 2014. Kinetics of the oxidation of vegetable oils as affected by gallic acid and pyrogallol.

 

3. Farhoosh, R., Mohebbi, M., Sadooghi Yazdi, H., and Azimi, O. 2014. Differentiating and classifying of edible vegetable oils using digital image and pattern recognition techniques.

 

2. Farhoosh, R., Motallebi, A., Koocheki, A., and Jalili Hasankiadeh, S.H. 2014. Production and stabilization of microencapsulated Kilka fish oil based on bioactive peptides from Silver carp (Hypophthalmichthys molitrix) skin gelatin.

 

1. Farhoosh, R., Mohebbi, M., Golmohammadzadeh, S., and Arabi, F. 2013. Investigation on the effect of the extraction conditions and concentration of  Fenugreek hydrocolloid on the physical and chemical stability of Kilka fish oil-in-water emulsion.