All Stories

  1. Cold Plasma as an Emerging Technique for Mycotoxin-Free Food: Efficacy, Mechanisms, and Trends

    Article • Food Reviews International, July 2019, Taylor & Francis

    Mohsen Gavahian

  2. Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends

    Article • Critical Reviews in Food Science and Nutrition, March 2019, Taylor & Francis

    Dr Amin Mousavi Khaneghah, Mohsen Gavahian

  3. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

    Article • Critical Reviews in Food Science and Nutrition, November 2018, Taylor & Francis

    Dr Amin Mousavi Khaneghah, Mohsen Gavahian

  4. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities

    Article • Critical Reviews in Food Science and Nutrition, May 2018, Taylor & Francis

    Dr Amin Mousavi Khaneghah, Mohsen Gavahian

  5. Effects of Salt Concentration and Ultrasound on Ohmic-assisted Hydrodistillation (OAHD)

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Mohsen Gavahian, Dr Mohammad-Taghi Golmakani