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Features
Assistant
AI grounded in research
Search
Full-text citation search
Collections
Organize and monitor papers
All Features →
Integrations
MCP
Connect AI agents to Scite
API
Programmatic data access
Holdings
Full-text via your library
Zotero Plugin
Citation data in Zotero
Browser Extension
Citation badges anywhere
All Integrations →
Data
Rankings
Pricing
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Reza Farhoosh
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117
Publications
3,628
Citation Statements Received
2,047
Citation Statements Given
How they've been cited
5,568
368
3,225
35
How they cite others
3,330
111
1,930
6
Affiliations
Ferdowsi University of Mashhad
Publications
Order By: Most citations
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
Farhoosh
1
,
Niazmand
2
,
Rezaei
3
et al.
2008
Euro J Lipid Sci & Tech
Abstract
Show
202
22
144
3
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Cite
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion
Asnaashari
1
,
Farhoosh
2
,
Sharif
3
2014
Food Chemistry
200
8
123
0
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Cite
Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch
Molavi
1
,
Razavi
2
,
Farhoosh
3
2018
Food Chemistry
129
30
101
0
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Cite
The effect of commercial refining steps on the rancidity measures of soybean and canola oils
Farhoosh
1
,
Einafshar
2
,
Sharayei
3
2009
Food Chemistry
173
18
104
1
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Cite
Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM)
Yolmeh
1
,
Habibi Najafi
2
,
Farhoosh
3
2014
Food Chemistry
241
8
113
0
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Cite
Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid
Farhoosh
1
,
Johnny
2
,
Asnaashari
3
et al.
2016
Food Chemistry
201
10
118
0
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Cite
The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf‐Life Prediction of Soybean Oil
Farhoosh
1
2007
J Americ Oil Chem Soc
Abstract
Show
167
8
106
3
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Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time
Karazhiyan
1
,
Razavi
2
,
Phillips
3
et al.
2009
Food Hydrocolloids
172
16
100
1
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1
2
3
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5
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