Reza Farhoosh
Overview
Explore the profile of Reza Farhoosh including associated specialties, affiliations and a list of published articles.
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Articles
37
Citations
393
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Recent Articles
1.
Farhoosh R
Food Chem
. 2025 Feb;
477:143545.
PMID: 40015029
The study aimed to determine the relative contribution of peroxide value (PV), acid value (AV), conjugated diene value (CDV), carbonyl value (CV), saturated fatty acids (SFA) extent, the ratio between...
2.
Pashaei H, Farhoosh R
Foods
. 2025 Feb;
14(4).
PMID: 40002143
The kinetics of change in peroxide value and weight gain were simultaneously studied during the peroxidation of three vegetable oils of various chemical compositions. The initiation and propagation oxidizability parameters...
3.
Einafshar S, Rohani A, Sabeghi Y, Tavassoli-Kafrani M, Farhoosh R, Gandomzadeh D
Food Chem
. 2024 Nov;
466:142142.
PMID: 39591782
This study investigated the antioxidant potential of Bene hull methanolic extract (BHME) in mitigating lipid oxidation in vegetable oils across four systems (oil-in-water emulsions and bulk oils, both with and...
4.
Shakouri S, Tehrani M, Koocheki A, Farhoosh R, Abdolshahi A, Shariatifar N
Curr Rev Clin Exp Pharmacol
. 2024 Nov;
PMID: 39482914
Background: Bigles are novel formulation merging two phase of hydrogel and organogel revealing dual properties to release active agents based on their lipophilic or hydrophilic nature. Methods: A systematic search...
5.
Sadeghi Vahid G, Farhoosh R
Foods
. 2023 Oct;
12(19).
PMID: 37835212
This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of -butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were...
6.
Jaldani S, Sarfaraz Khabbaz E, Jooyandeh M, Farhoosh R
Food Chem
. 2023 Oct;
435:137605.
PMID: 37801768
The concentration of total lipid hydroperoxides (LOOH) and total conjugated dienes (CD) were simultaneously monitored during peroxidation of canola, sunflower, and olive oils at 90 °C. Significantly different kinetic parameters...
7.
Hosseinkhani M, Farhoosh R
Sci Rep
. 2023 Jul;
13(1):11059.
PMID: 37422505
The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability...
8.
Moosavi S, Farhoosh R
Foods
. 2023 Jan;
12(2).
PMID: 36673408
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at...
9.
Pakseresht S, Tehrani M, Farhoosh R, Koocheki A
J Sci Food Agric
. 2023 Jan;
103(8):4184-4194.
PMID: 36628517
Background: Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil...
10.
Farhoosh R
Sci Rep
. 2022 Dec;
12(1):22345.
PMID: 36572738
The present study introduced for the first time a sigmoidal function regarding the change in lipid-peroxidation carbonyls over time, providing a number of helpful kinetic parameters to more reliably evaluate...