102. Jaldani, S., Sarfaraz Khabbaz, E., Jooyandeh, M., and Farhoosh, R. 2024. Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils. Food Chemistry, 435, 137605.
101. Sarfaraz Khabbaz, E., Jooyandeh, M., Jaldani, S., and Farhoosh, R. 2024. Cut-off conjugated diene values for rejection of vegetable oils. LWT - Food Science and Technology, 192, 115712.
100. Jooyandeh, M., Jaldani, S., and Farhoosh, R. 2023. Stepwise peroxidation of canola and olive oils: A kinetic study. Journal of the American Oil Chemists' Society (JAOCS), 100 (12), 975–983.
99. Hosseinkhani, M., and Farhoosh, R. 2023. Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate. Scientific Reports, 13, 11059.
98. Sadeghi Vahid, G., and Farhoosh, R. 2023. Frying performance of gallic acid and/or methyl gallate accompanied by phosphatidylcholine. Foods, 12 (19), 3560.
97. Khaloo Kermani, P., Moeenfard, M., Farhoosh, R., and Alves, A. 2023. Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA. Journal of Food Measurement and Characterization, 17 (5), 5034-5044.
96. Pakseresht, S., Mazaheri Tehrani, M., Farhoosh, R., and Koocheki, A. 2023. The monoglyceride oleogel characteristics modified by carnauba wax. LWT - Food Science and Technology, 185, 115156.
95. Sarfaraz Khabbaz, E., Jaldani, S., and Farhoosh, R. 2023. Unusual multiphase peroxidation of sunflower oil: A kinetic study. LWT - Food Science and Technology, 184, 114981.
94. Pakseresht, S., Mazaheri Tehrani, M., Farhoosh, R., and Koocheki, A. 2023. Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels. Journal of the Science of Food and Agriculture, 103 (8), 4184-4194.
93. Moosavi, S.M.R., and Farhoosh, R. 2023. A new insight into the evaluation of used frying oils based on the kinetics of chemical changes during the process. Foods, 12 (2), 316.
92. Salehi, H., and Farhoosh, R. 2023. Frying stability of virgin and refined sesame oils as compared to refined olive oil. Advances in Nutrition and Food Science, 8 (1), 32-39.
91. Farhoosh, R. 2022. Quantitative criteria characterizing the time change pattern of total lipid-peroxidation carbonyls. Scientific Reports, 12, 22345.
90. Shojaee, M.S., Moeenfard, M., and Farhoosh, R. 2022. Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solvent. Scientific Reports, 12, 8765.
89. Saffaryazdi, A., Ganjeali, A., Farhoosh, R., Cheniany, M., and Lari, Z. 2022. Interactive effects of chilling and wounding stresses on antioxidant compounds and fatty acid profile of purslane. Acta Physiologiae Plantarum, 44, 47.
88. Farhoosh, R. 2022. New insights into the kinetic and thermodynamic evaluations of lipid peroxidation. Food Chemistry, 375, 131659.
87. Toorani, M.R., Farhoosh, R., Golmakani, M., and Sharif, A. 2021. Thermal antioxidative kinetics of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oil. Journal of the American Oil Chemists' Society (JAOCS), 98 (8), 871-880.
86. Farhoosh, R. 2021. Initiation and propagation kinetics of inhibited lipid peroxidation. Scientific Reports, 11, 6864.
85. Farhoosh, R. 2021. Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature. Food Chemistry, 340, 128137.
84. Mardani-Ghahfarokhi, A., and Farhoosh, R. 2020. Antioxidant activity and mechanism of inhibitory action of gentisic and α-resorcylic acids. Scientific Reports, 10, 19487.
83. Mansouri, H., Farhoosh, R., and Rezaie, M. 2020. Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation. Food Chemistry, 328, 127128.
82. Farhoosh, R. 2020. A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems. Food Chemistry, 327, 127088.
81. Saffaryazdi, A., Ganjeali, A., Farhoosh, R., and Cheniany, M. 2020. Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea) during phenological growth stages. Physiology and Molecular Biology of Plants, 26 (7), 1519-1529.
80. Razavizadegan-Jahromi, S.H., Farhoosh, R., Hemmatinejad, B., and Varidi, M. 2020. Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study. Food Chemistry, 311, 126015.
79. Ahmadi, S.M., Farhoosh, R., Sharif, A., and Rezaie, M. 2020. Structure-antioxidant activity relationships of luteolin and catechin. Journal of Food Science, 85 (2), 298-305.
78. Gavahian, M., Sastry, S., Farhoosh, R., and Farahnaky, A. 2020. Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges. Advances in Food and Nutrition Research, 91, 227-273.
77. Asnaashari, M., Farhoosh, R., and Farahmandfar, R. 2019. Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat. Food Science and Nutrition, 7 (12), 4007-4013.
76. Habibi-Nodeh, F., Farhoosh, R., and Sharif, A. 2019. Frying stability time of olive oils estimated from the oxidative stability index. Journal of Food Measurement and Characterization, 13 (3), 1831-1838.
75. Samadi Ghorbani, N., Mazaheri Tehrani, M., Haddad Khodaparast, M.H., and Farhoosh, R. 2019. Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread. Acta Alimentaria, 48 (2), 160-168.
74. Toorani, M.R., Farhoosh, R., Golmakani, M., and Sharif, A. 2019. Antioxidant activity and meachanism of action of sesamol in triacylglycerols and fatty methyl esters of sesame, olive , and canola oils. LWT - Food Science and Technology, 103, 271-278.
73. Alavi, S., Farhoosh, R., and Sharif, A. 2018. Antioxidant activity of gallic acid as affected by an extra carboxyl group than pyrogallol in various oxidative environments involving free radical and interfacial phenomena. European Journal of Lipid Science and Technology (EJLST), 120, 1800319.
72. Farhoosh, R. 2018. Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics. LWT - Food Science and Technology, 98, 406-410.
71. Heidarpour, M., and Farhoosh, R. 2018. A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration. LWT - Food Science and Technology, 90, 77-82.
70. Farhoosh, R. 2018. A kinetic approach to evaluate the structure-based performance of antioxidants during lipid oxidation. Journal of Food Science, 83 (1), 101-107.
69. Molavi, H., Razavi, S.M.A., and Farhoosh, R. 2018. Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chemistry, 245, 385-393.
68. Farhoosh, R., and Nystrom, L. 2018. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chemistry, 244, 29-35.
67. Akhoond Zardini, A., Mohebbi, M., Farhoosh, R., and Bolurian, S. 2018. Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification. Journal of Food Science and Technology, 55 (1), 287-298.
66. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., Golmakani, M.T., and Farahnaky, A. 2017. Effects of electrolyte concentration and ultrasound pretreatment on ohmic-assisted hydrodistillation of essential oils from Mentha piperita L. International Journal of Food Engineering, 10, 20170010.
65. Nosratpour, M., Farhoosh, R., and Sharif, A. 2017. Quantitative indices of the oxidizability of fatty acid compositions. European Journal of Lipid Science and Technology (EJLST), 119, 1700203.
64. Nikkhah, M., Hashemi, M., Habibi Najafi, M.B., and Farhoosh, R. 2017. Synergistic effects of some essential oils against fungal spoilage on pear fruit. International Journal of Food Microbiology, 257, 285-294.
63. Mahdavianmehr, H., Farhoosh, R., and Sharif, A. 2016. Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree. Journal of the American Oil Chemists' Society (JAOCS), 93 (12), 1655-1661.
62. Sharayei, P., and Farhoosh, R. 2016. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter. European Journal of Lipid Science and Technology (EJLST), 118 (10), 1495-1506.
61. Mahdavianmehr, H., Farhoosh, R., and Sharif, A. 2016. Mechanism of the inhibitory effect of hydroxytyrosol on lipid oxidation in different bulk oil systems. Journal of the American Oil Chemists' Society (JAOCS), 93 (9), 1233-1242.
60. Asnaashari, M., Farhoosh, R., and Farahmandfar, R. 2016. Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network. Journal of the Science of Food and Agriculture, 96 (13), 4594-4602.
59. Farhoosh, R., Sharif, A., Asnaashari, M., Johnny, S., and Molaahmadibahraseman, N. 2016. Temperature-dependent mechanism of antioxidant activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in fish oil. Journal of the American Oil Chemists' Society (JAOCS), 93 (4), 555-567.
58. Rezaie, M., Farhoosh, R., Pham, N., Quinn, R.J., and Iranshahi, M. 2016. Dereplication of antioxidant compounds in Bene (Pistacia atlantica subsp. mutica) hull using a multiplex approach of HPLC-DAD, LC-MS and 1H NMR techniques. Journal of Pharmaceutical and Biomedical Analysis, 117, 352-362.
57. Farhoosh, R., Johnny, S., Asnaashari, M., Molaahmadibahraseman, N., and Sharif, A. 2016. Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chemistry, 194, 128-134.
56. Pazhouhanmehr, S., Farhoosh, R., Sharif, A., and Esmaeilzadeh Kenari, R. 2016. Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils' unsaponifiable matter. Food Chemistry, 190, 748-754.
55. Niazmand, R., Razavi, S.M.A., Farhoosh, R. 2015. Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections. Journal of Food Processing and Preservation, 39 (3), 292-300.
54. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., and Farahnaky, A. 2015. Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science and Emerging Technologies, 29 (6), 161-169.
53. Gavahian, M., Farahnaky, A., Farhoosh, R., Javidnia, K., and Shahidi, F. 2015. Extraction of essential oils from Mentha piperita using advanced techniques: microwave versus ohmic assisted hydrodistillation. Food and Bioproducts Processing, 94 (1), 50-58.
52. Rezaie, M., Farhoosh, R., Sharif, A., Asili, J., and Iranshahi, M. 2015. Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica mutica) hull essential oil. Journal of Food Science and Technology, 52 (10), 6784-6790.
51. Gavahian, M., Farhoosh, R., Farahnaky, A., Javidnia, K., Shahidi, F. 2015. Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation. International Food Research Journal, 22 (1), 277-282.
50. Rezaie, M., Farhoosh, R., Iranshahi, M., Sharif, A., Golmohamadzadeh, S. 2015. Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food Chemistry, 173, 577-583.
49. Pazhouhanmehr, S., Farhoosh, R., Esmaeilzadeh Kenari, R., and Sharif, A. 2015. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils. International Journal of Food Science and Technology, 50 (2), 396-403.
48. Asnaashari, M., Farhoosh, R., and Sharif, A. 2014. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chemistry, 159, 439-444.
47. Farhoosh, R., and Hoseini-Yazdi, S.Z. 2014. Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. Journal of the American Oil Chemists' Society (JAOCS), 91 (2), 281-293.
46. Yolmeh, M., Habibi Najafi, M.B., Farhoosh, R., and Salehi, F. 2014. Modeling of antibacterial activity of annato dye on Escherichia coli in mayonnaise. Food Bioscience, 8, 8-13.
45. Yolmeh, M., Habibi Najafi, M.B., Farhoosh, R., and Hosseini, F. 2014. Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chemistry, 155, 319-324.
44. Akbarian, A., Golian, A., Kermanshahi, H., Farhoosh, R., Raji, A.R., De Smet, S., and Michiels, J. 2013. Growth performance and gut health parameters of finishing broilers supplemented with plant extracts and exposed to daily increased temperature. Spanish Journal of Agricultural Research, 11 (1), 109-119.
43. Farhoosh, R., and Hoseini-Yazdi, S.Z. 2013. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures. Food Chemistry, 141, 557-565.
42. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., and Alavi-Rafiee, S. 2013. Effect of initial quality and compositional parameters on total polar compounds formation during continuous heating of olive oil. Journal of Agricultural Science and Technology (JAST), 15 (3), 527-535.
41. Ali Rafe, Razavi, S.M.A., and Farhoosh, R. 2013. Rheology and microstructure of basil seed gum and β-lactglobulin mixed gels. Food Hydrocolloids, 30 (1), 134-142.
40. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2013. Assaying antioxidant characteristics of sesame seed, rice bran, and bene hull oils and their unsaponifiable matters by using DPPH radical-scavenging model system. Journal of Agricultural Science and Technology (JAST), 15 (1), 241-253.
39. Raoufi, N., Mazaheri-Tehrani, M., Farhoosh, R., and Golmohammadzadeh, S. 2012. The effects of adding water and Polyglycerol Polyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate. European Journal of Lipid Science and Technology (EJLST), 114 (12), 1390-1399.
38. Saadatmandi, A., Elahi, M., Farhoosh, R., and Karimi, M. 2012. The effect of sugar beet fiber addition on the chemical properties of tortilla chips. Sugar Industry, 137 (6), 385-388.
37. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., Hoseini-Yazdi, S.Z., and Zamani-Ghalehshahi, A. 2012. Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil. European Journal of Lipid Science and Technology (EJLST), 114 (11), 1284-1291.
36. Farhoosh, R., Khodaparast, M.H.H., Sharif, A., Zamani-Ghalehshahi, A., and Hoseini-Yazdi, S.Z. 2012. Oxidative stability of virgin olive oil as affected by the bene unsaponifiable matters and tertiary-butylhydroquinone. Journal of Food Science (JFS), 77 (6), 697-702.
35. Farhoosh, R., Khodaparast, M.M.H., Sharif, A., and Rafiee, S.A. 2012. Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131 (4), 1385 - 1390.
34. Einafshar, S., Poorazrang, H., Farhoosh, R., and Seyedi, M.H. 2012. Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum). European Journal of Lipid Science and Technology (EJLST), 114 (2), 168-174.
33. Niazmand, R., Farhoosh, R., and Razavi, S.M.A. 2012. Filtration of canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions. International Journal of Food Engineering, 8 (3), 1-17.
32. Niazmand, R., Farhoosh, R., Razavi, S.M.A, and Mousavi, S.M. 2012. Micelle-enhanced ultrafiltration of chemical pretreated crude canola oil miscella. International Journal of Food Engineering, 8 (2), 1-16.
31. Niazmand, R., Farhoosh, R., Razavi, S.M.A, Mousavi, S.M., and Shahidi-Noghabi, M. 2011. Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing. Procedia Food Science, 1 (1), 90-94.
30. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2011. Improvement of canola oil frying stability by bene kernel oil's unsaponifiable matter. Journal of the American Oil Chemists' Society (JAOCS), 88 (7), 993-1000.
29. Sharayei, P., Farhoosh, R., Poorazrang, H., and Khodaparast, M.M.H. 2011. Effect of bene kernel oil on the frying stability of canola oil. Journal of the American Oil Chemists' Society (JAOCS), 88 (5), 647-654.
28. Farhoosh, R., and Tavassoli-Kafrani, M.H. 2011. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil. Food Chemistry, 125 (1), 209-213.
27. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2011. Antioxidant activity of the fractions separated from the unsaponifiable matters of bene hull oil. Food Chemistry, 126 (2), 583-589.
26. Farhoosh, R., Tavassoli-Kafrani, M.H., and Sharif, A. 2011. Antioxidant activity of sesame, rice bran, and bene hull oils and their unsaponifiable matters. European Journal of Lipid Science and Technology (EJLST), 113 (4), 506-512.
25. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2011. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo subsp. pepo var. Styriaca) grown in Iran. Journal of Agricultural Science and Technology (JAST), 13 (6), 1053-1063.
24. Gohari Ardabili, A., Farhoosh, R., and Khodaparast, M.M.H. 2010. Frying stability of canola oil in presence of pumpkin seed and olive oils. European Journal of Lipid Science and Technology (EJLST), 112 (8), 871-877.
23. Bostan, A., Razavi, S.M.A., and Farhoosh, R. 2010. Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface. International Journal of Food Properties, 13 (6), 1380-1392.
22. Farhoosh, R., and Tavassoli Kafrani, M.H. 2010. Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying. Food Chemistry, 122 (1), 381-385.
21. Farhoosh, R., and Tavassoli Kafrani, M.H. 2010. Frying performance of the hull oil unsaponifiable matters of Pistacia atlantica subsp. mutica. European Journal of Lipid Science and Technology (EJLST), 112 (3), 343-348.
20. Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf,S., Nishinari, K., and Farhoosh, R. 2009. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids, 23 (8), 2062-2068.
19. Farhoosh, R., Khodaparast, M.M.H., and Sharif, A. 2009. Bene hull oil as a highly stable and antioxidative vegetable oil. European Journal of Lipid Science and Technology (EJLST), 111 (12), 1259-1265.
18. Farhoosh, R., Einafshar, S., and Sharayei, P. 2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils, Food Chemistry, 115 (3), 933-938.
17. Farhoosh, R., and Moosavi, S.M.R. 2009. Evaluating the performance of peroxide and conjugated diene values in monitoring the quality of used frying oils. Journal of Agricultural Science and Technology (JAST), 11 (2), 173-179.
16. Sharif, A., Farhoosh, R., Khodaparast, M.M.H., and Tavassoli Kafrani, M.H. 2009. Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil. Journal of Food Lipids (JFL), 16 (3), 394-406.
15. Farhoosh, R., and Kenary, R.E. 2009. Anti-rancidity effects of sesame and rice bran oils on canola oil during deep frying. Journal of the American Oil Chemists' Society (JAOCS), 86 (6), 539-544.
14. Farhoosh, R., and Pazhouhanmehr, S. 2009. Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil. Food Chemistry, 114 (3), 1002-1006.
13. Farhoosh, R., Kenary, R.E., and Poorazrang, H. 2009. Frying stability of canola oil blended with palm olein, olive, and corn oils. Journal of the American Oil Chemists' Society (JAOCS), 86 (1), 71-76.
12. Farhoosh, R., and Tavakoli, J. 2008. Physicochemical properties of the kernel oil from Amygdalus scoparia growing wild in Iran. Journal of Food Lipids (JFL), 15 (4), 433-443.
11. Farhoosh, R., Tavakoli, J., and Khodaparast, M.M.H. 2008. Chemical composition and oxidative stability of kernel oils from two current subspecies of Pistacia atlantica in Iran. Journal of the American Oil Chemists' Society (JAOCS), 85 (8), 723-729.
10. Farhoosh, R., Niazmand, R., Rezaei, M., and Sarabi, M. 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology (EJLST), 110 (6), 587-592.
9. Farhoosh, R., and Moosavi, S.M.R. 2008. Carbonyl value in monitoring of the quality of used frying oils. Analytica Chimica Acta (ACA), 617 (1-2), 18-21.
8. Farhoosh, R. 2007. Shelf-life prediction of edible fats and oils using Rancimat. Lipid Technology, 19 (10), 232-234.
7. Farhoosh, R., and Moosavi, S.M.R. 2007. Rancimat test for the assessment of used frying oils quality. Journal of Food Lipids (JFL), 14 (3), 263-271.
6. Farhoosh, R. 2007. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society (JAOCS), 84 (3), 205-209.
5. Farhoosh, R., and Riazi, A. 2007. A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature. Food Hydrocolloids, 21 (4), 660-666.
4. Farhoosh, R., Golmovahhed, G.A, and Khodaparast, M.M.H. 2007. Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100 (1), 231-236.
3. Farhoosh, R., and Moosavi, S.M.R. 2006. Determination of carbonyl value in rancid oils: a critical reconsideration. Journal of Food Lipids (JFL), 13 (3), 298-305.
2. Farhoosh, R. 2005. Antioxidant activity and mechanism of action of butein in linoleic acid. Food Chemistry, 93 (4), 633-639.
1. Farhoosh, R., Poorazrang, H., Khodaparast, M.M.H., Rahimizadeh, M., and Seyedi, S.M. 2004. Extraction and separation of antioxidative compounds from Salvia leriifolia leaves. Journal of Agricultural Science and Technology (JAST), 6 (1&2), 57-62.