Asgar Farahnaky

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 9

Top Topics

Radiofrequency Ablation

Top Venues

Critical reviews in food science and nutrition

Comprehensive reviews in food science and food safety

Journal of food science

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky
Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax. Journal of food science 89 (7) (2024)
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky
Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax. Journal of food science (2024)
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan, Asgar Farahnaky
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition. Foods (Basel, Switzerland) 12 (21) (2023)
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review. Critical reviews in food science and nutrition (2022)
Eva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, Peter J Torley
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization. Comprehensive reviews in food science and food safety 21 (6) (2022)
Stephen David Cork, Christopher L Blanchard, Andrew John Mawson, Asgar Farahnaky
Pulse flaking: Opportunities and challenges, a review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Thabani Sydney Manyatsi, Asaad R Al-Hilphy, Mahsa Majzoobi, Asgar Farahnaky, Mohsen Gavahian
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Critical reviews in food science and nutrition (2022)
Seyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, Peter J Torley, A Mark Osborn
The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life. Critical reviews in food science and nutrition (2021)
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, Asgar Farahnaky, Christopher L Blanchard, Thomas H Roberts
Sorghum in foods: Functionality and potential in innovative products. Critical reviews in food science and nutrition (2021)