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Asgar Farahnaky

Asgar Farahnaky

RMIT University
Australia

D-Index & Metrics

Biology and Biochemistry

D-Index
49
Citations
7456
World Ranking
18114
National Ranking
524

Asgar Farahnaky publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Asgar Farahnaky sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 225 publications — 59th percentile

59% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Asgar Farahnaky D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Asgar Farahnaky sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 49 D-Index — 9th percentile

9% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Asgar Farahnaky is affiliated with RMIT University in Australia and has a research focus primarily within Agricultural and Biological Sciences, with significant contributions to Food Science and Nutrition and Dietetics. Their body of work spans a broad range of topics related to food composition, protein systems, polysaccharides, and plant biochemistry.

Their research includes several papers exploring food properties and processing mechanisms. Notable recent publications include:

  • High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization (2022) published in Comprehensive Reviews in Food Science and Food Safety
  • Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review (2022) published in Food Hydrocolloids
  • Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.) (2020) published in Food Hydrocolloids
  • Sorghum in foods: Functionality and potential in innovative products (2021) published in Critical Reviews in Food Science and Nutrition
  • Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian lupin Species: A Comprehensive Substantiation (2020) published in Antioxidants

The research topics covered prominently include:

  • Food composition and properties
  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Meat and Animal Product Quality
  • Microbial Metabolites in Food Biotechnology
  • Microencapsulation and Drying Processes
  • Seed and Plant Biochemistry

Farahnaky's frequent collaborators include Mahsa Majzoobi, Peter J. Torley, Stefan Kasapis, Pranita Mhaske, and Tuyen Truong, indicating active engagement in collaborative research efforts.

Publications have appeared repeatedly in notable venues such as:

  • Foods
  • Food Hydrocolloids
  • Critical Reviews in Food Science and Nutrition
  • International Journal of Food Science & Technology
  • Food Research International

Within subfields of study, their work extends to Plant Science, Animal Science and Zoology, and Ecology, Evolution, Behavior and Systematics, demonstrating interdisciplinary interests that connect food science with biological systems.

Best Publications

  • A comparative study on functional properties of beet and citrus pectins in food systems

    Gholamreza Mesbahi;Jalal Jamalian;Asgar Farahnaky;Asgar Farahnaky

  • Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

    Sobhan Savadkoohi;Henk Hoogenkamp;Kambiz Shamsi;Asgar Farahnaky

  • Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.

    Mohsen Gavahian;Asgar Farahnaky;Katayoun Javidnia;Mahsa Majzoobi

  • Intrinsic and extrinsic factors affecting rice starch digestibility

    Michelle R. Toutounji;Michelle R. Toutounji;Asgar Farahnaky;Asgar Farahnaky;Abishek B. Santhakumar;Abishek B. Santhakumar;Prakash Oli

  • Sorghum in foods: Functionality and potential in innovative products.

    Ali Khoddami;Valeria Messina;Komala Vadabalija Venkata;Asgar Farahnaky

  • Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation

    Mohsen Gavahian;Asgar Farahnaky;Asgar Farahnaky;Reza Farhoosh;Katayoun Javidnia

  • Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier.

    M. Majzoobi;M. Radi;A. Farahnaky;J. Jamalian

  • Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

    Xin Gao;Jingyang Tong;Lei Guo;Liwei Yu

  • Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake

    Mahsa Majzoobi;Fatemeh Ghiasi;Maryam Habibi;Sara Hedayati

  • EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

    Mahsa Majzoobi;Farnaz Sariri Ghavi;Asgar Farahnaky;Jalal Jamalian

  • Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

    Seyed Mohammad Hashem Hosseini;Zahra Emam-Djomeh;Seyed Hadi Razavi;Ali Akbar Moosavi-Movahedi

  • Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin

    Asgar Farahnaky;Asgar Farahnaky;Nasim Mansoori;Mahsa Majzoobi;Mahsa Majzoobi;Fojan Badii

  • Refractance Window drying of pomegranate juice: Quality retention and energy efficiency

    Vahid Baeghbali;Mehrdad Niakousari;Asgar Farahnaky;Asgar Farahnaky

  • THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY

    A. Farahnaky;S.E. Hill

  • Effect of glycerol on the moisture sorption isotherms of figs

    Asgar Farahnaky;Sara Ansari;Mahsa Majzoobi

  • Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

    Mahsa Majzoobi;Mahsa Majzoobi;Zahra Vosooghi Poor;Jalal Jamalian;Asgar Farahnaky;Asgar Farahnaky

  • Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

    Mohsen Gavahian;Asgar Farahnaky;Mahsa Majzoobi;Katayoun Javidnia

  • Lupin protein: Isolation and techno-functional properties, a review

    Billy Lo;Stefan Kasapis;Asgar Farahnaky

  • Effect of different levels and particle sizes of wheat bran on the quality of flat bread.

    M. Majzoobi;A. Farahnaky;Z. Nematolahi;M. Mohammadi Hashemi

  • Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian lupin Species: A Comprehensive Substantiation.

    Kishor Mazumder;Kishor Mazumder;Afia Nabila;Asma Aktar;Asgar Farahnaky;Asgar Farahnaky

Frequent Co-Authors

Christopher Blanchard
Christopher Blanchard Charles Sturt University
Reza Farhoosh
Reza Farhoosh Ferdowsi University of Mashhad
John R. Mitchell
John R. Mitchell University of Nottingham
Sudhir K. Sastry
Sudhir K. Sastry The Ohio State University
David A. Gray
David A. Gray University of Nottingham
Seyed Mohammad Ali Razavi
Seyed Mohammad Ali Razavi Ferdowsi University of Mashhad
Ali Akbar Saboury
Ali Akbar Saboury University of Tehran
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Li Day
Li Day AgResearch
Mohammad Jamal Saharkhiz
Mohammad Jamal Saharkhiz Shiraz University

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Related Online Degrees & Career Pathways

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With flexible online options, students can advance their expertise and transition into rewarding, in-demand health science careers from anywhere.

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