日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches

利用柠檬酸对绿色淀粉进行改性：藜麦、鹰嘴豆和木薯淀粉

期刊:Foods
影响因子:5.1
doi:10.3390/foods14020164
Arachchi, Disala Menuwara; Halim, Anthony; Fadimu, Gbemisola; Farahnaky, Asgar; Majzoobi, Mahsa
发表日期：2025
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Functional and Nutritional Properties of Lion's Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing

猴头菇在燕麦甜点中的功能和营养特性及其对吞咽困难和健康老龄化的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14234153
Gunathilake, Samiddhi; Aluthge, Supuni; Farahnaky, Asgar; Huynh, Tien; Ssepuuya, Geoffrey; Majzoobi, Mahsa
发表日期：2025
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Upcycling date juice waste: Impact of date press cake on sponge cake quality

枣汁废料的升级再利用：枣泥压榨蛋糕对海绵蛋糕质量的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.102029
Karambakhsh, Golsa; Golmakani, Mohammad Taghi; Houshmandi, Parisa; Farahnaky, Asgar; Majzoobi, Mahsa
发表日期：2024
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Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava Starch

研究酸水解对藜麦和蚕豆淀粉与木薯淀粉理化性质的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13233885
Halim, Anthony; Torley, Peter J; Farahnaky, Asgar; Majzoobi, Mahsa
发表日期：2024
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Microbial and Quality Attributes of Beef Steaks under High-CO(2) Packaging: Emitter Pads versus Gas Flushing

高二氧化碳包装下牛排的微生物和品质特性：释放垫与气体冲洗的比较

期刊:Foods
影响因子:5.1
doi:10.3390/foods13182913
Mortazavi, Seyed Mohammad Hassan; Kaur, Mandeep; Farahnaky, Asgar; Torley, Peter Joseph; Osborn, Andrew Mark
微生物学
发表日期：2024
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Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods

豆类淀粉研究进展：探索非热改性方法

期刊:Foods
影响因子:5.1
doi:10.3390/foods13162493
Mhaske, Pranita; Farahnaky, Asgar; Majzoobi, Mahsa
发表日期：2024
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Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

释放发芽谷物、假谷物和豆类在对抗营养不良方面的潜力

期刊:Foods
影响因子:5.1
doi:10.3390/foods12213901
Majzoobi, Mahsa; Wang, Ziyu; Teimouri, Shahla; Pematilleke, Nelum; Brennan, Charles Stephen; Farahnaky, Asgar
发表日期：2023
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Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch

干热对蛋白质包覆的高直链淀粉和糯玉米淀粉某些理化性质的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12061350
Mao, Lili; Mhaske, Pranita; Farahnaky, Asgar; Majzoobi, Mahsa
发表日期：2023
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Food neophobia and its association with dietary choices and willingness to eat insects

食物新奇恐惧症及其与饮食选择和食用昆虫意愿的关系

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2023.1150789
Hopkins, Indee; Farahnaky, Asgar; Gill, Harsharn; Danaher, Jessica; Newman, Lisa P
发表日期：2023
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Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

利用非热技术增强食品蛋白衍生肽的生物活性：综述

期刊:Foods
影响因子:5.1
doi:10.3390/foods11131823
Fadimu, Gbemisola J; Le, Thao T; Gill, Harsharn; Farahnaky, Asgar; Olatunde, Oladipupo Odunayo; Truong, Tuyen
发表日期：2022
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