Abbasalipour, Maryam Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Abbasi, Enayat Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Abbasi, Habib-Allah Physical and chemical properties of β-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
Abbasi, Habibollah Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Abbasi Asl, Somayeh Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Abbaspour-Gilandeh, Yousef Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Abdanan Mehdizadeh, Saman Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Abdanan Mehdizadeh, Saman Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Abdollahi, Mehdi Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Abedi, Elahe The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
Aberoumand, Ali Effect of different vitamins on proximate compounds of Carangoides fulvoguttatus fillet during 3 months of storage in a refrigerator at 6 ° C [Volume 16, Issue 96, 2020, Pages 133-143]
Abutalebi, zahra Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Adeli, Afshin Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Adeli, Afshin A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Aeeneh, Saeed Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Afi, Laeya Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Afsahi, Mohammad Mehdi Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Afshani, Elham Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Aghajani, Abdoreza Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Ahami, Mehran Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
Ahami, Mehran A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
Ahami, Mehran Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
Ahmadi, Ebrahim Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Ahmadi, Mohammad Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Ahmadian Mask, Soheila Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Ahmadi Chenarbon, Hossein The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2020, Pages 161-173]
Ahmadi Gavlighi, Hassan Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Ahmadzadeh ghavidel, Reihaneh Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Akbari-adergani, Behrouz Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Akbari-Adergani, Behrooz Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay [Volume 16, Issue 96, 2020, Pages 43-51]
Akhavan, Hamidreza The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Akhavan, Hamidreza Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Akhavan, Hamidreza Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Akhavan, Hamidreza Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Akhavan, Hamidreza Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2020, Pages 37-49]
Alaee, Shima Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
Alami, Mehran Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Alami, Mehran Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
Alami, Mehran Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed [Volume 16, Issue 96, 2020, Pages 185-197]
Alirezalou, Kazem Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Alirezalu, Abolfazl Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
Alirezalu, Kazem Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Alirezalu, Kazem Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Alirezalu, Kazem Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2020, Pages 145-160]
Alishahi, Alireza Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Alishahi, Alireza A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Alishahi, Farzaneh Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
Alizadeh, Ainaz Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
Alizadeh, Ainaz Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Alizadeh, Ainaz Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2020, Pages 15-25]
Alizadeh, Mohammad An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Alizadeh, Mohammad Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Alizadeh, Mohammad Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Alizadeh, Mohammad Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2020, Pages 127-136]
Alizadeh, Sakineh Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Alizadeh behbahani, Behrooz Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Alizadeh behbahani, Behrooz Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Alizadeh behbahani, Behrooz Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Alizadeh behbahani, Behrooz Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Alizadeh behbahani, Behrooz Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
Alizadeh behbahani, Behrooz Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2020, Pages 77-87]
Alizadeh behbahani, Behrooz Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2020, Pages 89-100]
Alizadh, mohammad Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
Almasi, morteza Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2020, Pages 137-148]
Alsoy Altinkaya, Sacide Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Amin Moghadasi1, Armin Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Amiri, Saber Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Amiri, Saber Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Amiri, Saber Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Amiri, Saber Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2020, Pages 127-136]
Amiri, Sedigheh Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2020, Pages 37-49]
AMIRI, ZEINAB The effect of hydrothermal processing on physicochemical and functional of oat β-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
Amiri Chayjan, Reza Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Ansarifar, Elham Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. âSharoudiâ [Volume 16, Issue 92, 2019, Pages 177-189]
Ansari pour, amirhosein Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Ariaei, Peyman Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Arianfar, Akram Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Arjeh, Edris Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
Arjeh, Edris Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Arzani, Kazem Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
Asadi, Gholamhassan Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Asadi, Hassan Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Asefi, Narmella Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Asgari, mohadeseh Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Asghari, Ali The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
Ashoori, Mohhamad Hani Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2020, Pages 51-61]
Assadpour, Elham Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Ataye salehi, Esmaeil The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Ataye Salehi, Esmaeil Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Attaye, Sholeh Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Azadbakht, Mohsen Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Azadbakht, Mohsen Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Azadbakht, Mohsen The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
Azadmard Damirchii, Sodei Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Azarikia, Fatemeh Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
Azizi, Mohammad Hossein Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2020, Pages 121-131]
Azizi, Mohammad Hossein Azizi Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
AZIZI, MAJID Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Azizi Tabriz zad, Mohammad Hossein Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Azizkhani, Maryam Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
Azizzadeh, Mohammad The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
B
Babakhani, Sina Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Baghbani, Fatemeh Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Bagheri, Foroud Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Bagheri, Parisa Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Bagheri, Zahra Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Bagheri Dadukolaei, hadiseh The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Bahriye, Golnaz Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2020, Pages 53-64]
Bakeshlou, Hojjat Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2020, Pages 127-136]
Balvardi, Mohammad Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Balvardi, Mohammad Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Barzegar, Hassan Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Barzegar, Hassan Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Barzegar, Hassan Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2020, Pages 77-87]
Barzegar, Hassan The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2020, Pages 149-159]
Behmanesh, baharak Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
Behnam nik, Ali Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Beidaghi, Mehdi The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
Beigmohammadi, Zahra Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Belgheisi, Saba Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Besharati, Nazanin Zahra Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Bimakr, Mandana Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Bimakr, Mandana Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2020, Pages 103-119]
Biparva, Porya The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Bodbodak, Samad Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Bolourian, shadi Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
Bolourian, Shadi Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Bonyadian, Mojtaba Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
C
Choobchian, Shahla Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
D
Dabbagh Mazhary, Mohammad Reza The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2020, Pages 171-181]
Dadashi, Saeed Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2020, Pages 53-64]
Dalvand, Atefeh The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
Daneshi, Mohammad Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Darabzadeh, Nazanin Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Davoudi, Zahra Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Davoudian, Marzieh Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Dehghan, Nasim Effect of drying method and solvent type on antioxidant properties and chemical composition of sacred fig (Ficus religiosa) [Volume 16, Issue 95, 2019, Pages 27-37]
Dehghani, Samia Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Dehghannya, Jalal Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2020, Pages 53-64]
Derogar, Seid Roghayeh Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Dezyni, Masoud The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Didar, Zohreh Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Doumari, Hossein Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
E
Ebadi, Mohammad-Taghi Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
Edalatian Dovom, Mohammad Reze Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Edalatian Dovom, Mohammad Reze Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2020, Pages 27-42]
Eghbaltalab, Kourosh Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
Ehtiati, Ahmad Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Eikani, Mohammad Hassan Exploration of the impact of temperature on the formation of α-lactalbumin-oleuropein complex by the application of spectroscopy methods and molecular docking [Volume 16, Issue 93, 2019, Pages 85-98]
Emam djome, Zahra Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
Emam djomeh, Zahra Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Emamiyan, Mina Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2020, Pages 37-49]
Emtiazjoo, Mojgan The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Ensafi, Ali. A Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Esfahani Mehr, Atefeh Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Esfandiari, Hamidreza Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Eskandarkhani, Maryam Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
Esmaeilzadeh Kenari, Reza Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Esmaielzadeh, Reza The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
Esmaielzadeh, Reza An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
Esmaiili, Mohsen Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Esmaiili Bazardeh, Maryam Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Esmaili, Rezvan The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Esmailzadeh Kenari, Reza Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
Esmailzadeh Kenari, Reza Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
Esmailzadeh Kenari, Reza The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Estakhr, Parviz Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
Estiri, S.Hosseinn Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
Ettefaghdoost, Mohammad Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
Eyvazzadeh, Orang Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2020, Pages 51-61]
Ezzati, Roghayeh Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Ezzati, Roghayeh The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
F
Fadaei, Vajiheh Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
Fadaei, Vajiheh Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
Fadaei Noghani, Vajiheh Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Fadavi, ghasem Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
FAGHIH NASIRI, Maziar Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
FAHIM, HODA Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Fakhr Tabatabaie, Seyed Mohammad Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
Falah, Fereshteh Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Falah, Fereshteh Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2020, Pages 89-100]
Farahmandfar, Reza Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
Farahmandfar, Reza Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2020, Pages 29-35]
Faraji, Alireza Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Farhadi, Asghar Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Farhadi, Asghar Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Farhadi, Ayoub Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Farmani, Boukaga Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Farmani, Boukaga Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Farmani, Boukaga Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2020, Pages 145-160]
Fatahi Moghadam, Javad Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Fathabadi, Mojtaba Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Fathizadeh, Omid Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Fathizadeh, Omid Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2020, Pages 145-160]
Fattahi, Reza The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Fazel, Mohammad Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
Fazlara, َAli Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
G
Ganjloo, Ali Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Ganjloo, Ali Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Ganjloo, Ali Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2020, Pages 103-119]
Ghaffari, Hossein Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2020, Pages 53-64]
Ghanbarzadeh, Babak Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Ghanbarzadeh, Babak The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Gharachorloo, Maryam Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process [Volume 16, Issue 86, 2019, Pages 273-283]
Gharakhani, Mehdi Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Gharekhani, Mehdi Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Ghasemi, Ali Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Ghasemi, Ghader Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
Ghasemi, Parisa Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Ghasemi-Varnamkhasti, Mahdi Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Ghazagh Jahed, Reza Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Gheybi, Farzad Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
Ghiafeh Davoodi, Mehdi Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Ghods rohani, Mohsen The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Ghods rohani, Mohsen Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
GHOLIAN, MOHAMMAD MAHDI Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices [Volume 16, Issue 89, 2019, Pages 113-123]
Ghorani, Behrouz Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Ghorbani, Mohammad Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Ghorbani, Mohammad Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Ghorbani, Mohammad Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed [Volume 16, Issue 96, 2020, Pages 185-197]
Goli, Amir Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Goli, Mohammad Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Goli, Mohammad Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Goli, Mohammad Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Goli, Mohammad The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2020, Pages 161-169]
Goli, Sayed Amir Hossein Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Golimovehhed, Q.Ali Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Golshan Tafti, Abolfazl The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Golshan Tafti, Abolfazl The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Golzadeh, Babak Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
H
Haddad khodaparast, Mohammad hossein Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Haghayegh, Gholamhossein Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread [Volume 16, Issue 88, 2019, Pages 315-325]
Haghjoo, Leila The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2020, Pages 149-159]
Haji Ebrahimi Forushani, Zahra Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
Hajimohammadi Farimani, Reza Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Hajirostamloo, Bahareh Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Haji Soliemani, Masoud Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Hakimzadeh, Vahid Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
Hamedi, Shahrbanoo Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Hamzeh, Shabnam Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Hasebi, Zohreh Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Hashemi, Majid Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Hashemi, Majid Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Hashemi, Maryam Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
Hashemi, Neda Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Hashemi garmdareh, Atefeh sadat The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2020, Pages 161-169]
Hassanzadeh, Kambiz Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
Hatamian, Mahrokh Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Hemmati, Azadeh Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Hesari, Javad Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Hesari, Javad The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Hesari, Javad Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Hesari, Javad Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Hesari, Javad Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay [Volume 16, Issue 96, 2020, Pages 43-51]
Hesarinejad, Mohammad Ali Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Hesarinejad, Mohammad Ali The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
Hoseini, Ebrahim Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
Hoseyni, Seyedeh Zahra Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Hosseini, Fereshteh Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Hosseini, Hamed Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Hosseini, Hamed Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
Hosseini, Hosseini-Sadat Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Hosseini, Hosseini-Sadat Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Hosseini, Seyed Ebrahim Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
HOSSEINI, FERESHTE Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Hosseini Ghaboos, Seyyed Hossein Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Hosseini Ghaboos, Seyyed Hossein Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
Houshmand, Gholamreza Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
I
Izadi, Zahra Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
J
Jafari, Nahid Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology [Volume 16, Issue 86, 2019, Pages 189-198]
Jafari, Seid Mahdi Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Jafari, Seid Mahdi Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
Jafari, Seid Mahdi Exploration of the impact of temperature on the formation of α-lactalbumin-oleuropein complex by the application of spectroscopy methods and molecular docking [Volume 16, Issue 93, 2019, Pages 85-98]
Jafarian, Sara Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Jafar Nia, Nika The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
Jafarpour, Seyed Ali Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Jahanbakhshi, Ahmad Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Jahedi Rad, Shahpour Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Jalilzadeh, Abbas The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Jamshidi, Abdollah The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Javidipoor, Issa The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Jodeiri, Hosein The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Jokar, Shadi Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2020, Pages 63-76]
Jooyandeh, Hossein Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
Jooyandeh, Hossein The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2020, Pages 149-159]
Joudaki, Hasan Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
K
Kabiri, Samaneh Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Kadivar, Mehdi Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Kalantari, Sara Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Karami, Leila Exploration of the impact of temperature on the formation of α-lactalbumin-oleuropein complex by the application of spectroscopy methods and molecular docking [Volume 16, Issue 93, 2019, Pages 85-98]
Karami, Mostafa The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Karami, Mostafa Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
Karami, Mostafa The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
Karami, Mostafa Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
Karami, Zohreh Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay [Volume 16, Issue 96, 2020, Pages 43-51]
Karami-Osboo, R. Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Karazhyan, Reza Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Karazhyan, Reza Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2020, Pages 1-12]
Karimi, Mahdi Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Karimi sani, Iraj An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Kasaei, Mohammadreza Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
Kashaninejad, Mahdi Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Kashaninejad, Mahdi Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Kashaninejad, Mahdi Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
Kashaninejad, Mahdi Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
Kashaninejad, Mehdi Increasing the shelf life of millet flour by using heat-moisture and microwave treatments [Volume 16, Issue 86, 2019, Pages 83-93]
Kashaninejad, Morteza The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Kashaninejad, Morteza Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Kashaninejad, Mostafa Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Kashiri, Mahboobeh The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
Kashiri, Mahboobeh Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Katouzian, Iman Exploration of the impact of temperature on the formation of α-lactalbumin-oleuropein complex by the application of spectroscopy methods and molecular docking [Volume 16, Issue 93, 2019, Pages 85-98]
Kaveh, Mohammad Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Kavoosi, Gholamreza Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
Kavousi, Hamid Reza Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Kazemi Karaji, Fatemeh Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Kelki Bakhshayesh, Akram Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Keramat, Javad Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Keyhani, Vahid Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
Khakbaz Heshmati, Maryam Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Khaledi, Sanaz Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Khanbabaie, Reza Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Khani, Javad Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
Khedri, Sara Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Kheradmani, Maedeh The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Khodakarami, Marzieh Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
Khomeiri, Morteza Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Khomeiri, Morteza Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Khomeiri, Morteza Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Khomeiri, Morteza Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Khorasani, Sepideh The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Khormaeepour, Marziyeh Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Khoshkhoo, Zhaleh The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
KhosroshahiAsl, Asghar Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
Khosrow Shahi, Sara The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
Kiasat, Ali Reza The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Kochaki, Arash Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Koocheki, Arash Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2020, Pages 175-184]
Koolabadi, Zohre Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Kordjazi, Arefeh Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2020, Pages 29-35]
L
Loghman, Shahram Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
M
Madani, Rasool Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Madani, Rasool Production of Functional Orange Juice Based on Yogurt Whey Powder [Volume 16, Issue 88, 2019, Pages 377-384]
Maghsoudlou, Yahya The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Maghsoudlou, Yahya Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Maghsoudlou, Yahya Exploration of the impact of temperature on the formation of α-lactalbumin-oleuropein complex by the application of spectroscopy methods and molecular docking [Volume 16, Issue 93, 2019, Pages 85-98]
Maham, Mehdi Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Mahasti Shotorbani, Peyman Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage [Volume 16, Issue 89, 2019, Pages 125-137]
Mahboubi, Mohaddese Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Mahdavinia, Abdollah Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Mahdavinia, Abdollah The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Mahdaviyekta, Mina Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
Mahjoorian, Abbas Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Mahmoodi, Mohammad Javad Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Mahmoodi, Mohammad Javad Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Mahmoodi sourestani, Mohammad The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Mahmoudi, Mandana Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Mahmoudi, Mandana Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Majzoobi, Mahsa The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
Maleki, Mohammad Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
Manafi Dizaj Yekan, Mahnaz Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Mandegari, Maryam Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Mardani ghahfarokhi, Azadeh Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
Mazaheri Tehrani, Mostafa Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
Mazloomi, Seyadeh Narges Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Mehraban sangatash, masoomeh Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2020, Pages 1-12]
Mehraban sangatash, Masoomeh The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
Mehraban sangatash, Masoomeh Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Mehrnia, Mohammad Amin Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Mehrnia, Mohammad Amin Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Mehrnia, Mohammad Amin Effect of drying method and solvent type on antioxidant properties and chemical composition of sacred fig (Ficus religiosa) [Volume 16, Issue 95, 2019, Pages 27-37]
Mehrnia, Mohammad Amin Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2020, Pages 77-87]
Mehryar, Laleh Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
Mesri Gandshmin, Trahom Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Mialni, Elnaz Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Mialni, Elnaz Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Milani, Elnaz Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
MIRAGHAEI, SOMAYYEH Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Miri, mohammad amin Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Mirmajidi, Adel Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Mirmajidi Hashtjin, Adel Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Mirzaalian Dastjerdi, Abdolmajid Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
Mirzaalian Dastjerdi, Abdolmajid Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Mirzaei, Habiballah Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Mirzaei, Habibollah The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
Mirzaei, Habibollah Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
Moayedi, Ali The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Moayedi, Ali Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Moghaddas Kia, Ehsan An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Moghaddaszadeh-Ahrabi, Sima Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Moghimi, Masoumeh Modeling the oil extraction from Niger seeds using the combinational pretreatment of Microwave- pulsed electric field with artificial neural networks [Volume 16, Issue 86, 2019, Pages 95-107]
Mohajery, Somaieh Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar) [Volume 16, Issue 96, 2020, Pages 75-90]
Mohamadi Sani, Ali Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Mohammadi, Seyed Ali The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Mohammadi Nafchi, Abdorreza Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology [Volume 16, Issue 86, 2019, Pages 189-198]
Mohammad-Razdari, Ayat Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Mohebbi, ghulam hussain Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Mohtarami, Forogh The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Mohtarami, Forogh The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2020, Pages 171-181]
Molla, Mahya Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Moradi, Pooneh Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Mortazavi, Ali Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Mortazavi, Seyed Ali Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Mortazavi, Seyed Ali Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Mortazavi, Seyed Ali Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Mortazavi, Seyed Ali Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2020, Pages 89-100]
Mortazavi, Seyed Mohammad Hassan The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Mosayebi, Mahdis Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Mosharaf, Laleh Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Moslehishad, Maryam Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Motalebi, Abasali Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Motamedzadegan, Ali Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Motamedzadegan, Ali The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Motamedzadegan, Ali The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Motamedzadegan, Ali Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Motamedzadegan, Ali Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Motamedzadegan, Ali Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Motevali, Ali Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Motevali, Shirin Sadat Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Mousavi Kalajahi, Seyede Elham Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
Mousavi Kalajahi, Seyede Elham Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Mousavi Kalajahi, Seyedeh Elham Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Mousavi Kalajahi, Seyedeh Elham Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2020, Pages 101-112]
Mousavi nadushan, Rezvan Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Movahed, Sara Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2020, Pages 51-61]
Movahhed, Sara Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Movassagh, Mohammad Hosein The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
N
Naghipour, Fariba Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Naghipour, Fariba Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
Naghipour, Fariba Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Naghipour, Fariba Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Najafian, Leila Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Najafian, Leila The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Najaf Najafi, Masoud The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Najaf Najafi, Masoud Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Najaf Najafi, Masoud Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Naji-Tabasi, Sara Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Nargesian, Abbas Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Nasehi, Behzad Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Nasehi, Behzad Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Naseri, Haidar Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2020, Pages 65-74]
Naseripour, Mohammad-Reza Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
Nasrollahzadeh, Ahmad Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Nasrollahzadeh, Ahmad Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Nateghi, leila The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
Nazari, Zahra Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2020, Pages 1-12]
Nejad Sajadi, Seyyed Hosein Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Nejad Sajadi, Seyyed Hosein The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Nejatian, Mohammad Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Nematollahi, Mohammad Hadi Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Niasti, Sara Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
Niazi, Ali Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
Niazmand, Razieh Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Nikjoo, Razieh Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Nikoo, Mehdi Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Noori Hosseinabadi, Fatemeh Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Noshad, Fatemeh Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Noshad, Mohammad Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
Noshad, Mohammad Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Noshad, Mohammad Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Noshad, Mohammad Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Noshad, Mohammad Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Nosratabadi, Leila Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Nouri, Leila Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
O
Ojagh, seyed mahdi Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Ojagh, S.M. Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Olad Ghaffari, Aref Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Omidbaigi, Reza Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
P
PAKDIN, ALI The effect of hydrothermal processing on physicochemical and functional of oat β-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
Pakzad-Moghadam, Mohadeseh Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Panahi, Fatemeh Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Parseh, Hoda Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
Pashaei Bahram, Rohollah Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Pashaii, Samaneh The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Pazoki Ghouhe, Fahimeh Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Peighambardoust, Seyed Hadi Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Peighambardoust, Seyed Hadi The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Peighambardoust, Seyed Hadi Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Peighambardoust, Seyed Hadi Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Peighambardoust, Seyed Hadi Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Peighambardoust, Seyed Hadi Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Pirouzifard, Mirkhalil Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Pirouzifard, Mirkhalil Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Pirouzifard, Mir Khalil Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
Pirouzifard, Mir Khalil Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2020, Pages 127-136]
Pirsa, Sajad The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Pirsa, Sajad Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Pirsa, Sajjad An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Pourjahed, Atefeh Physical and chemical properties of β-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
R
Radi, Mohsen Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Radi, رادی Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2020, Pages 37-49]
Raeesi, Mojtaba Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Rafat, Seyyed Abas Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Rafieepour, Ahmad Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Rafieepour, Ahmad The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Raftani Amiri, Zeynab The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
Raftani Amiri, Zeynab An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
Raftani Amiri, Zeynab Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Raftani Amiri, Zeynab Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
Rahimi, Somayeh Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
RAHIMI, SHIRIN The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2020, Pages 13-28]
Rahmani, Shiva Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics [Volume 16, Issue 87, 2019, Pages 385-394]
Rahmanifarah, Kaveh The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
Rahmanzadeh Ishkeh, Shirin Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
Rajaee, Mohammad Hosein Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Rajaei, Elnaz Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
Ramezani, Zahra The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Rashidi, Hassan Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Rashidimehr, Azadeh Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
Rastegae, Minoo Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Razavi, esmaeil Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Razavi, Farhang Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
Razavi, Razie Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Regenstein, Joe Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Reyhani Poul, Soheyl Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Reyhani Poul, Soheyl A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Rezaee, shahryar Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Rezaiyan Attar, Farnaz Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Rezayi mokarram, Reza Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Rezayi mokarram, Reza Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Rezazadeh Bari, Mahmoud Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Rezazadeh Bari, Mahmoud Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Rezazadeh Bari, Mahmoud Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Rokhbakhsh, zahra Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
Rokhbin, Arash The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
Roshanak, Sahar Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2020, Pages 27-42]
Roufegarinejad, Leila Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Roufegarinejad, Leila Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Roufegarinejad, Leila Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Sabzi Nojadeh, Mohsen Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Sadeghi, Alireza Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Sadeghi, Saba Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
Sadeghi, Saba The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
Sadeghi, Saeed Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Sadeghi Mahoonak, Alireza Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
Sadeghi Mahoonak, Alireza Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Sadeghi Mahoonak, Alireza Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed [Volume 16, Issue 96, 2020, Pages 185-197]
Sadeghimahunak, Alireza Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Sadeghipour, Sajedeh Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Sadeghmousavi, Sina Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
Sadeghzadeh, Natali Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Saedi Asl, Mohammad Reza Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Saeedi, Hashem Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Saeedian, mina Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Saeedi Asl, Mohammadreza Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Safari, Reza Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Safari, Reza Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
Safekordi, Ali akbar Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Salehi-Fathabadi, Zarin The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Salimpour, Mitra The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Samiei, Afsaneh Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
Sarabi Jamab, Mahboobe Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
Sardarodiyan, Maryam Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Sargolzaei, Javad Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Sayed Yaghoubi, Amin Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2020, Pages 121-131]
Sayyari, Mohammad Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
SEDAGHAT, NASER Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Sepahi, Azar Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Seyadain Ardebili, Seyed Mahdi Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Seyadain Ardebili, Seyed Mahdi The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Seyadain Ardebili, Seyed Mahdi Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
Seyed Ahmadi Mamaghani, Mir Hashem Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2020, Pages 15-25]
Seyedain Ardebili, Seyed Mahdi The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2020, Pages 13-28]
Seyedghasemi, Seyedeh Elham Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Seyedin, Mehdi Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Seyedin Ardebili, Seyed Mehdi Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Seyedin Ardebili, Seyed Mehdi Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Shafafi Zenozian, Masoud Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Shafaghi Movlan, Hosein Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2020, Pages 145-160]
Shahab lavasani, Alireza Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
Shahbazi, Feizollah Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2020, Pages 65-74]
Shahdadi, Fatemeh Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Shahdadi, Fatemeh The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Shahedi, Mohamad Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Shahidi, Fakhri Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Shahidi, Seyed-Ahmad Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Shahiri tabarestani, Hoda Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
Shahiri tabarestani, Hoda Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
Shahiri Tabarestani, Hoda Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Shahiri Tabarestani, Hoda Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Shahraki, Hoseinali Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
Shahroozi, Mohammad Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
Shahsavari, Shadab Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Shaker ardekani, Ahmad Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Shakerardekani, Ahmad Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
Shakouri, Mohammad Javad Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Shamlou, Sadaf Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Shanaghi, Ali Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Shaviklo, Amir Reza A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil [Volume 16, Issue 96, 2020, Pages 1-13]
Shayan, Tina Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
Sheikholesalmi, Zahra The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Sheikholeslami, Zahra Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Shekarchizadeh, Hajar Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
Shirazinejad, Alireza Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Shojaee AliAbadi, M.H. Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Siyar, Zahra Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Sohrabi, Mohammad Mehdi Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Soltanizadeh, Nafiseh Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Soltanzadeh, Maral Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Soltanzadeh, Maral Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Soofi, Mitra Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Soofi, Mitra Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Soofi, Mitra Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2020, Pages 15-25]
Souri, Alireza Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Sowti Khiabani, Mahmoud Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Sowti Khiabani, Mahmoud Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
T
Tabatabaee koloor, Reza Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Tabatabaei yazdi, Farideh Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2020, Pages 27-42]
Tabatabai Yazdi, Farideh Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Tabatabayi Yazdi, Farideh Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Tahanezhad, Maryam Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Tahmasbi, Nemat Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Tanavar, Hadi Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2020, Pages 77-87]
Tarighati, Hoora Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
Tavakkoli momtaz, Tayyebeh Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Tooryan, Fahimeh Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
Torabı, Sona The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2020, Pages 171-181]
Tutunchi, Parizad Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
V
Vaezi, Hosein Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Vahedi Torshizi, Mohammad Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Varidi, Mohammad Javad Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2020, Pages 27-42]
Vasiee, Alireza Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Vasiee, Alireza Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2020, Pages 89-100]
Vazifedoost, Mohsen Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Vaziri, Ali Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Vaziri Yazdi, Ali Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Vazirizadeh, Amir Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Y
Yaghbani, Masoud Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Yarmand, Mohammad Saeed Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
Yasemi, Mehran Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Yassini Ardakani, Seyed Ali Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2020, Pages 113-126]
Yazdanpanah, Sedigheh Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2020, Pages 63-76]
Yeganeh, Sakineh Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Younessi, Mehdi Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Younessi-Hamzekhanlu, Mehdi Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2020, Pages 145-160]
Z
Zahraiepour, Fatemeh Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Zamani, Abbas Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Zandi, Mohsen Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2020, Pages 103-119]
Zanganeh, Hossein Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Zare, Rasoul Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
Zavehzad, Nafiseh Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread [Volume 16, Issue 88, 2019, Pages 315-325]
ZENDEBOODI, FATEMEH Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices [Volume 16, Issue 89, 2019, Pages 113-123]
Zeynali, Fariba Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Zhandari, Fatemeh Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2020, Pages 27-42]
Zia, Mohammad-ali Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Ziaiifa, Aman Mohamad The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
Ziaolhagh, Seyedhamidreza Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology [Volume 16, Issue 86, 2019, Pages 189-198]
