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XML The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat
Mohammadtaghi Heydarian, Mohammadreza Khani, Ashkan Jebelli Javan, Alireza Rahman
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XML Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices
ava daliri, Hamid Tavakkoli pour, Behnam Mahdavi, Mohammad Reza Saeadi Asl, Amirhosein Elhamirad
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XML Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal
Hanie Naseri, Abolfazl Fadavi, Seyyedeh Zahra Sayyed-Alangi
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XML Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products
Azadeh Rashidimehr, Parisa Falahi, Azizollah Zargaran, Fatemeh Esfarjani, Maryam Amirahmadi, Soheyl Eskandari
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XML The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese
ELAHE JAHDKARAN, Ebrahim Hoseini, Abdoreza Mohammadi-Nafchi, Leila Nouri
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XML Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes
Fojan Badii, Naser Bouzari, Forough Shavakhi, Zahra Rafiee Darsangi
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XML Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics.
Hasan Najafzadeh, Saeed Meshkini, Mahsa Yousefi, Hamed Hassanzadeh
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XML Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef
Mohammadreza pajohi alamoti, Behnaz Bazargani-Gilani, Farzaneh Izadi
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XML Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets
Farzaneh Karamali, Maryam Asnaashari, Reza Farahmandfara
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XML Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake
Mohammad Mansour Samie, aryou emamifar, Fakhreddin Salehi
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XML The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator
hakimeh fekrandish, anise jamshidi, mandana shamsi zade
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XML The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes
Mohammadkazem Heydarian, Alireza Heydarian, Seyed Ali Mortazavi
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XML Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM)
Alireza Heydarian, farideh tabatabaei yazdi, seyed Ali mortazavi, Fereshteh Falah
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XML Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast
mohammad Azadi, Masoomeh Mehraban Sangatash, Hossein Azadi, Ahmad Ehtiati
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XML Investigating the antioxidant and physicochemical properties honeys from Mazandaran province in comparison to commercial samples
Adel Hajian Tilaki, reza esmaeilzadeh kenari, Reza Farahmandfar, Razie Razavi
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