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8.
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Sabzi F.;Varidi M.J.;Varidi M.;Asnaashari, M.
2024. Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris. Food Science and Nutrition، 12(8)، 5497-5517
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9.
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Solgi M.;Asnaashari, M.;Farahmandfar R.
2024. Application of microliposome of ferula leaves extract on shelf life of beef burger during refrigerated storage. Journal of food science and technology (Iran)، 21(146)، 195-210
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10.
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Tayarani-Najaran Z.;Hajizadeh N.;Asnaashari, M.;Emami S.A.;Hadipour E.
2024. Protective effects of unsaponifiable matter of rice bran and gamma-oryzanol on 6-OHDA-induced reactive oxygen species and apoptosis in PC12 cells. Toxicology and Environmental Health Sciences، 16(1)، 117-125
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11.
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Asnaashari, M.;Kenari R.E.;Taghdisi S.M.;Abnous K.;Farahmandfar R.
2023. A Novel Fluorescent DNA Sensor for Acrylamide Detection in Food Samples Based on Single-Stranded DNA and GelRed. Journal of Fluorescence، 1(1)، 1-16
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12.
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Asnaashari, M.;Emami S.A.;Tayarani-Najaran Z.
2023. The effect of Hashemi brown and white rice extracts and gamma-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells. Journal of Food Measurement and Characterization ، 17(3)، 2505-2518
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13.
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Rigi H.;Mohtashami L.;Asnaashari, M.;Emami S.A.;Tayarani-Najaran Z.
2021. Dermoprotective effects of saffron: A mini review. current pharmaceutical design، 27(46)، 4693-4698
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14.
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Farahmandfar R.;Asnaashari, M.;Hesami B.
2021. Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods. Journal of Food Processing and Preservation، 45(9)، 1-16
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15.
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Asnaashari, M.;Farhoosh R.;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
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16.
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Farahmandfar R.;Asnaashari, M.;Asadi Y.;Beyranvand B.
2019. Comparison of bioactive compounds of matricaria recutita extracted by ultrasound and maceration and their effects on preventing sunflower oil during frying. Current Nutrition & Food Science، 15(2)، 156-164
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17.
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Farahmandfar R.;Asnaashari, M.;Bakhshandeh T.
2019. Influence of ultrasound-assist and classical extractions on total phenolic, tannin, flavonoids, tocopherol and antioxidant characteristics of Teucrium polium aerial parts. Journal of Food Measurement and Characterization ، 13(2)، 1357-1363
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18.
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Farahmandfar R.;Salahi M.R.;Asnaashari, M.
2019. Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment. Food Science and Nutrition، 7(5)، 1623-1633
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19.
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Farahmandfar R.;Naeli M.H.;Naderi M.;Asnaashari, M.
2019. Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water. Journal of Food Science and Technology، 56(2)، 695-704
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20.
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Farahmandfar R.;Esmaeilzadeh Kenari R.;Asnaashari, M.;Shahrampour D.;Bakhshandeh T.
2019. Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods. Food Science and Nutrition، 7(2)، 465-475
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21.
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Asnaashari, M.;Kenari R.E.;Farahmandfar R.;Abnous K.;Taghdisi S.M.
2019. An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries. Food Chemistry، 271(1)، 54-61
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22.
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Farahmandfar R.;Asnaashari, M.;Taheri A.;Rad T.K.
2018. Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. International Journal of Biological Macromolecules، 121(1)، 609-615
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23.
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Asnaashari, M.;Esmaeilzadeh Kenari R.;Farahmandfar R.;Taghdisi S.M.;Abnous K.
2018. Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles. Sensors and Actuators B: Chemical، 265(1)، 339-345
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24.
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Farahmandfar R.;Asnaashari, M.;Pourshayegan M.;Maghsoudi S.;Moniri H.
2018. Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. food Science and Nutrition، 6(4)، 983-990
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25.
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Farahmandfar R.;Mohseni M.;Asnaashari, M.
2017. Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying. Food Science and Nutrition، 5(6)، 1057-1064
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26.
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Farahmandfar R.;Asnaashari, M.;Salahi M.R.;Khosravi Rad T.
2017. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. International Journal of Biological Macromolecules، 98(1)، 820-828
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27.
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Farahmandfar, R.;Asnaashari, M.;Sayyad R.
2017. Antioxidant Activity and Total Phenolic Content of Capsicum frutescens Extracted by Supercritical CO2, Ultrasound and Traditional Solvent Extraction Methods. Journal of Essential Oil Bearing Plants، 20(1)، 196-204
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28.
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Asnaashari, M.;Farhoosh R.;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
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29.
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Farhoosh R.;Johnny S.;Asnaashari, M.;Molaahmadibahraseman N.;Sharif A.
2016. Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chemistry، 194(1)، 128-134
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30.
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Farhoosh R.;Sharif A.;Asnaashari, M.;Johnny S.;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، 93(4)، 555-567
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31.
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Asnaashari, M.;Motamedzadegan A.;Farahmandfar R.;Rad T.K.
2016. Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends. Journal of Food Science and Technology، 53(2)، 1285-1293
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32.
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Farahmandfar R.;Asnaashari, M.;Sayyad R.
2015. Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. journal of food science and technology، 52(10)، 6385-6394
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33.
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Hashemi S.M.B.;Khaneghah A.M.;Tavakolpour Y.;Asnaashari, M.;mehr H.M.
2015. Effects of Ultrasound Treatment, UV Irradiation and Avishan-e-Denaei Essential Oil on Oxidative Stability of Sunflower Oil. Journal of Essential Oil Bearing Plants ، 18(5)، 1083-1092
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34.
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Asnaashari, M.;Tajik R.;Hadad Khodaparast, M.H.
2015. Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil. Journal of Food Science and Technology ، 52(8)، 5180-5187
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35.
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Asnaashari E.;Asnaashari, M.;Ehtiati A.;Farahmandfar R.
2015. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin. Journal of Food Measurement and Characterization، 9(2)، 215-224
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36.
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Asnaashari, M.;Hashemi S.M.B.;Mahdavian Mehr H.;Yousefabad S.H.A.
2015. Kolkhoung (Pistacia khinjuk) hull oil and kernel oil as antioxidative vegetable oils with high oxidative stability and nutritional value. Food Technology and Biotechnology، 53(1)، 81-86
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37.
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Asnaashari, M.;Farhoosh R.;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(1)، 439-444
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38.
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Eshghi N.;Asnaashari, M.;Haddad Khodaparast M.H.;Hosseini F.
2014. Evaluating the potential of natural curcumin for oxidative stability of soybean oil. Natural Product Research، 28(17)، 1375-1378
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