Farahnaky, Asgar

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A. (2014) · Meat Science

Meat and Animal Product QualityFood composition and properties

Cited by 185

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

Majzoobi, M., Talebanfar, S., Eskandari, M. H., & Farahnaky, A. (2017) · International Journal of Food Science & Technology

Meat and Animal Product QualityPolysaccharides Composition and Applications

Cited by 79

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

Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M. J., & Mesbahi, G. (2011) · International Journal of Food Science & Technology

Essential Oils and Antimicrobial ActivityAgricultural and Biological Research

Cited by 68

Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges

Gavahian, M., Sastry, S. K., Farhoosh, R., & Farahnaky, A. (2020) · Advances in Food and Nutrition Research

Essential Oils and Antimicrobial ActivityMicrobial Inactivation Methods

Cited by 66

Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation

Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., & Farahnaky, A. (2015) · Innovative Food Science & Emerging Technologies

Essential Oils and Antimicrobial ActivityMicrobial Inactivation Methods

Cited by 55