Asgar Farahnaky
Impact in
- Food Science top 0.05%
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Nutrition and Dietetics top 0.1%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
- Food Science 160
- Polysaccharides Composition and Applications 70
- Proteins in Food Systems 53
- Microencapsulation and Drying Processes 32
- Food Drying and Modeling 16
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- Food composition and properties 103
- Microbial Metabolites in Food Biotechnology 35
- Co-authors
- Mahsa Majzoobi (128 shared papers)Mohsen Gavahian (21 shared papers)Gholamreza Mesbahi (33 shared papers)Jalal Jamalian (10 shared papers)Stefan Kasapis (11 shared papers)Katayoun Javidnia (8 shared papers)Sara Hedayati (11 shared papers)Fakhri Shahidi (11 shared papers)
In The Last Decade
Asgar Farahnaky
226 papers receiving 6.6k citations
Asgar Farahnaky's Hit Papers
Peers
Comparison fields: 5 of 146
- Food Science 4.1k
- Nutrition and Dietetics 2.7k
- Biochemistry 463
- Animal Science and Zoology 751
- Biomaterials 915
Countries citing papers authored by Asgar Farahnaky
This map shows the geographic impact of Asgar Farahnaky's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Asgar Farahnaky with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Asgar Farahnaky more than expected).
Fields of papers citing papers by Asgar Farahnaky
This network shows the impact of papers produced by Asgar Farahnaky. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Asgar Farahnaky. The network helps show where Asgar Farahnaky may publish in the future.
Co-authors
The 25 scholars most cited alongside Asgar Farahnaky, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 237 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2013 | 177 | |
| 2 | 2004 | 150 | |
| 3 | 2011 | 149 | |
| 4 | 2012 | 147 | |
| 5 | 2019 | 143 | |
| 6 | 2014 | 142 | |
| 7 | High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization Hit paper breakdown → | 2022 | 135 |
| 8 | 2020 | 129 | |
| 9 | 2010 | 116 | |
| 10 | Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review Hit paper breakdown → | 2022 | 112 |
| 11 | 2018 | 107 | |
| 12 | 2015 | 102 | |
| 13 | 2013 | 92 | |
| 14 | 2021 | 89 | |
| 15 | 2018 | 84 | |
| 16 | 2019 | 83 | |
| 17 | 2015 | 83 | |
| 18 | 2015 | 82 | |
| 19 | 2020 | 81 | |
| 20 | 2020 | 79 |
About Asgar Farahnaky
Asgar Farahnaky is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology and Biotechnology, having authored 237 papers that have together received 6.8k indexed citations. Recurring topics across this work include Food composition and properties (103 papers), Polysaccharides Composition and Applications (70 papers), Proteins in Food Systems (53 papers), Microbial Metabolites in Food Biotechnology (35 papers), Microencapsulation and Drying Processes (32 papers), Meat and Animal Product Quality (24 papers), Postharvest Quality and Shelf Life Management (17 papers) and Food Drying and Modeling (16 papers). The work is most often cited by research in Food Science (4.1k citations), Nutrition and Dietetics (2.7k citations), Biochemistry (463 citations), Animal Science and Zoology (751 citations) and Biomaterials (915 citations). Asgar Farahnaky has collaborated with scholars based in Iran, Australia and Taiwan. Frequent co-authors include Mahsa Majzoobi, Mohsen Gavahian, Gholamreza Mesbahi, Jalal Jamalian, Stefan Kasapis, Katayoun Javidnia, Sara Hedayati, Fakhri Shahidi, Christopher Blanchard and Sobhan Savadkoohi. Their work appears in journals such as Food Hydrocolloids, Journal of Texture Studies, Foods, Journal of Food Engineering and International Journal of Food Science & Technology.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.