| 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 | 97 | 2012 |
| Varietal differences in the effect of rice ageing on starch digestion R Azizi, E Capuano, A Nasirpour, N Pellegrini, MT Golmakani, ... Food Hydrocolloids 95, 358-366, 2019 | 45 | 2019 |
| Chemical compositions and antibacterial activities of five selected aromatic plants essential oils against food-borne pathogens and spoilage bacteria M Moosavi-Nasab, M Jamal Saharkhiz, E Ziaee, F Moayedi, R Koshani, ... Journal of Essential Oil Research 28 (3), 241-251, 2016 | 37 | 2016 |
| Ultrasound assisted-viscosifying of kappa carrageenan without heating R Azizi, A Farahnaky Food Hydrocolloids 61, 85-91, 2016 | 34 | 2016 |
| Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions A Farahnaky, R Azizi, M Majzoobi, G Mesbahi, N Maftoonazad Innovative Food Science & Emerging Technologies 20, 173-181, 2013 | 27 | 2013 |
| Encapsulation of mint essential oil: Techniques and applications S Hedayati, M Tarahi, R Azizi, V Baeghbali, E Ansarifar, MH Hashempur Advances in Colloid and Interface Science 321, 103023, 2023 | 25 | 2023 |
| Ultrasound assisted cold gelation of kappa carrageenan dispersions R Azizi, A Farahnaky Carbohydrate polymers 95 (1), 522-529, 2013 | 20 | 2013 |
| Solubilization of bovine gelatin using power ultrasound: gelation without heating A Farahnaky, F Zendeboodi, R Azizi, G Mesbahi, M Majzoobi Journal of Texture Studies 48 (2), 87-94, 2017 | 15 | 2017 |
| Protein transition: focus on protein quality in sustainable alternative sources R Azizi, A Baggio, E Capuano, N Pellegrini Critical Reviews in Food Science and Nutrition, 1-21, 2024 | 1 | 2024 |
Prof Asgar FarahnakyProfessor in Food Tech&Innovation / Program Manager RMIT UniDirección de correo verificada de rmit.edu.au