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42篇 您的检索式：作者名="Farhoosh"

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	题名	作者	年代	出处	被引量
1	Shelf-life prediction of edible fats and oils usingRancimat显示文摘	FARHOOSH R	2007	Lipid technology2007，19，10：	1
2	The Effect of Commercial Refining Steps on the Rancidity Measures of Soybean and Canola Oils显示文摘	Farhoosh R Einafshar S Sharayei P	2009	Food Chem2009，115，：	1
3	Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion 显示文摘	Asnaashari A Farhoosh R Sharif A	2014	Food Chem2014，159，：	1
4	The effect of operational parameters of therancimat method on the determination of the oxidativestability measures and shelf-life prediction of soybean oil显示文摘	FARHOOSH R	2007	Journal of the American Oil Chemist ’ s Society2007，84，3：	1
5	Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of kilka fish oil and its oil-in-water emulsion 显示文摘	ASNAASHARI M FARHOOSH R SHARIF A	2014	Food Chemis- try2014，159，6：	1
6	Shelf - life prediction of olive oils using empirical models developed at low and high temperatures显示文摘	Farhoosh R Hoseini - Yazdi SZ	2013	Food Chemistry2013，141，1：	1
7	Optimisation of ultra- sound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM) 显示文摘	Yolmeh M Najafi M B H Farhoosh R	2014	Food Chem2014，15，：	1
8	The effect of operational parameters of the Rancimat method on the determination of the oxidative sta- bility measures and shelf - life prediction of soybean oil 显示文摘	FARHOOSH R	2007	J Am Oil Chem Soc2007，84，3：	1
9	Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System显示文摘	Farhoosh R Tavassoli-Kafrani M H Sharif A	2013	Journal of Agricultural Science and Technology2013，15，2：	1
10	Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil 显示文摘	Reza Farhoosh Mohammad Hossein Tavassoli-Kafrani	2011	Food Chemistry2011，，125：	1
11	Chemical com- position, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp, mutica ) hull essential oil 显示文摘	Rezaie M Farhoosh R Sharif A	2015	J Food Sci Technol2015，52，10：	1
12	Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil显示文摘	Reza Farhoosh Mohammad Hossein Tavassoli-Kafrani	2010	Food Chemistry2010，，1：	1
13	The effect of commercial refining steps on the rancidity measures of soybean and canola oils 显示文摘	FARHOOSH R EINAFSHAR S SHARAYEI P	2009	Food Chem2009，115，3：	1
14	Carbonyl value in monitoring of the quality of used frying oils显示文摘	FARHOOSH R MOOSAYI S M R	2008	Analytica Chimica Acta2008，617，12：	1
15	Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil显示文摘	FARHOOSH R TAVASSOLI-KAFRANI H M	2011	Food Chemistry2011，125，1：	1
16	Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil显示文摘	FARHOOSH R PAZHOUHANMEHR S	2009	Food Chemistry2009，114，3：	1
17	Carbonyl value in monitoring of the quality of used frying oils显示文摘	Reza Farhoosh Seyed Mohammad Reza Moosavi	2007	Analytica Chimica Acta2007，，1：	1
18	Shelf- life prediction of edible fats and oils u- sing Rancimat 显示文摘	Farhoosh R	2007	Lipid technology2007，19，：	1
19	Ultrasonic- assisted extraction of antioxidative compounds from Bene(Pistaeia atlantiea subsp mutica) hull using various solvents of different physieochemical properties显示文摘	Rezaie M Farhoosh R Iranshahi M	2015	FOOD CHEMISTRY2015，173，：	1
20	Shelf-life prediction of olive oils using empirical models developed at low and high temperatures显示文摘	Farhoosh R Hoseini-Yazdi S Z	2013	Food Chemistry2013，141，1：	1

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