All Stories

  1. Antioxidant Activity of Gallic Acid as Affected by an Extra Carboxyl Group than Pyrogallol in Various Oxidative Environments

    Article • European Journal of Lipid Science and Technology, September 2018, Wiley

    Professor Reza Farhoosh

  2. A Kinetic Approach to Evaluate the Structure-Based Performance of Antioxidants During Lipid Oxidation

    Article • Journal of Food Science, December 2017, Wiley

    Professor Reza Farhoosh

  3. Quantitative Indices of the Oxidizability of Fatty Acid Compositions

    Article • European Journal of Lipid Science and Technology, October 2017, Wiley

    Professor Reza Farhoosh

  4. predicting oxidation parameters by ANFIS and artificial neural network

    Article • Journal of the Science of Food and Agriculture, March 2016, Wiley

    Professor Reza Farhoosh, dr maryam asnaashari

  5. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

    Article • European Journal of Lipid Science and Technology, January 2016, Wiley

    Professor Reza Farhoosh

  6. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    Article • International Journal of Food Science & Technology, July 2014, Wiley

    Professor Reza Farhoosh