Aghajan Soorki, Sara Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Ahmadi Ghavidelan, Maryam Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2016, Pages 178-165]
Alami, Mehran The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Alizadeh, Mohammad Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2016, Pages 19-9]
Amiri Chayjan, Reza Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2016, Pages 178-165]
Amiri Pour, Mojtaba Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Arabshahi, Saeedeh Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2016, Pages 107-117]
Asadi, Javad Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2016, Pages 171-178]
Asghari, Ali Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Attar, Elham Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2016, Pages 154-143]
Azade del, Shima Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2016, Pages 179-186]
Azad Mard Damirchi, Sodeif Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Azizi, Mohammad Hossein Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
B
Bahrami, Ahmad Reza Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2016, Pages 41-50]
Biria, Davood Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
C
Chenani Saleh, Neda Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2016, Pages 51-62]
D
Dehghan nia, Jalal Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2016, Pages 155-169]
Edalatian, Mohammad Reza Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2016, Pages 41-50]
Emadi, Bagher Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Emadzade, Bahare Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2016, Pages 141-129]
Erfani Javan-Fekr, Seyad Mahdi Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2016, Pages 82-73]
Erfani Moghadam, Javad Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2016, Pages 50-43]
Esmaeeli Khariki, Mina Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
F
Faraji Kafshgari, Samaneh The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Ghorbani, Masoud Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2016, Pages 92-83]
Goli, Seyad Amir Hossein Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2016, Pages 51-62]
Goli, Seyed Amir Hossein The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Habibi Najafi, Mohammad Bagher Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Habibi Najafi, Mohammad Bagher Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2016, Pages 41-50]
Habibi-Najafi, Mohammad Bagher Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2016, Pages 82-73]
Haghighi, Maryam Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2016, Pages 51-62]
Haj Hossein babai, Ashraf Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2016, Pages 197-187]
Haji-eghrari, Farnaz The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2016, Pages 164-155]
Haji Mohammadi Farimani, Reza Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2016, Pages 41-50]
Hanachi, Parichehr Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2016, Pages 179-186]
Hesari, Javad Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Hesarinejad, Mohammad Ali Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2016, Pages 31-21]
Homayooni-rad, Aziz The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2016, Pages 164-155]
Hosseini, Mohammad yar Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2016, Pages 73-81]
J
Jalali, Seyed hossein Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2016, Pages 155-169]
Joyandeh, Hossein Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
K
Kaboosi, Hami Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2016, Pages 83-90]
Kadkhodai, Rasool Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2016, Pages 141-129]
Kashani Nezhad, Mahdi Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Keramat, Javad Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2016, Pages 51-62]
Khachoomiyan, Arpa Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2016, Pages 119-128]
Khademi, Orang Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2016, Pages 50-43]
Khaliliyan, Safiyeh Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Kheiri, Shiva Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Khodaviri-vand, Ata The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2016, Pages 164-155]
Khomeiri, Morteza The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Khorasani, Sepideh Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Koochaki, Arash Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2016, Pages 141-129]
Koocheki, Arash Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2016, Pages 31-21]
Kord Jazi, Moazameh Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Mahdi Poor, Lale Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2016, Pages 51-62]
Maleki, Gisoo Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Maleki, Gisoo Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2016, Pages 83-90]
Mazaheri Asasdi, Mahnaz Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2016, Pages 154-143]
Merban Sang Atash, Masoome Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2016, Pages 29-40]
Mirbagheri, Maryam Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Mohammad ali nezhad, Samira Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2016, Pages 155-169]
Mohammadi, Adeleh Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2016, Pages 107-117]
Mohammad zade Milani, Jaffar Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2016, Pages 83-90]
Mohammad Zade Milani, Jafar Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Mohebi, Mohebat Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Mohebi, Mohebbat Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Moloodi, Fayegh Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2016, Pages 197-187]
Moshtaghi, Parivash Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2016, Pages 29-40]
Mostafavi, Fatemeh sadat Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2016, Pages 141-129]
Motamedzadegan, Ali The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Movahed, Sara Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2016, Pages 154-143]
Nahvi, Iraj Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Najaf_Najafi, Masoud Evaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2016, Pages 126-116]
Nasrolah Taj, Leila Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2016, Pages 83-90]
Nazari, Khatereh Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Nezhad Razmjoui Akhgar, Rahele Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Nikbakht Kashkooli, Tahmine Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Niyazmand, Raziyeh Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Niyazmand, Raziyeh Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2016, Pages 119-128]
Rezazad bari, Mahmood Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2016, Pages 73-81]
Saboora, Ozra Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2016, Pages 179-186]
Samavati, Vahid Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Saraf, Mozhdeh Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2016, Pages 29-40]
Sarlak, Fahime Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2016, Pages 50-43]
Seyed Abadi, Mohammad Mahdi Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Shaban Pour, Bahare Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Shahdi Noghabi, Mostafa Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Shahedi, Mohammad The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Shirvani, Atefeh The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Soleimani Far, Matin Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Tahmoozi Dide Ban, Saeed Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Ziaiifar, Aman Mohammad Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Ziyai Far, Aman Mohammad Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
