Aala, Jalal The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Abbasi, Hajar Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Abbasi, Masoomeh Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Abbasi Ghaznaq, Maryam Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2023, Pages 297-308]
Abbastabar ahangar, Hossein Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Abdi, Nilofar Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Abdolahian-Noghabi, Mohamad The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
Abdolazimi, Mina Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Abdolsattari, Parisa Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Abedi, Elahe Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus [Volume 19, Issue 122, 2022, Pages 1-9]
Abedi, Elahe Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Abedi, Elahe The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Abedi, Elahe Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
Afshari, Magid Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2023, Pages 135-148]
Afshar Mogaddam, Mohammad Reza The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Agahi, Amir Hossein The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2023, Pages 149-160]
Agha Farmani, Byuk The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2023, Pages 397-409]
Aghajani, Narjes Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2023, Pages 127-140]
Aghajani, Narjes Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2023, Pages 141-153]
Aghajanzadeh, Sara Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics [Volume 19, Issue 132, 2023, Pages 33-49]
Ahmadi, Hassan Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Ahmadi, Hassan Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2023, Pages 51-63]
Ahmadi, Katayoun Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2023, Pages 29-41]
Ahmadi, Mohammad The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Ahmadi, Mohammad The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2023, Pages 1-16]
Ahmadian, Pardis Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2023, Pages 349-358]
Ahmadi Chenarbon, Hossein Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Ahmadi Chenarbon, Hossein The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2023, Pages 77-89]
Ahmadi Kabir, Jaleh Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Ahmadi Kamazani, Neda Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions [Volume 19, Issue 132, 2023, Pages 117-133]
Ahmadzadeh ghavidel, Reihaneh Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Ahrari, Atefeh Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread [Volume 19, Issue 132, 2023, Pages 161-172]
Akbari-Adergani, Behrouz Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Akbari-Adergani, Behrouz Evaluation of Inhibitory Activity of α-Amylase and α-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Akbari-Adergani, Behrouz Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Akbari-Adergani, Behrouz IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Akhavan, Hamidreza Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Akhavan Sepahi, Abbas Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Akhlaghi Feizabad, Seyed Hashem Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Akhond, Marziyeh Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Alaee, Maryam Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Alaeii bakhsh, Naghmeh Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Alami, Mehran Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Alami, Mehran Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Alavi, Mozhgan Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2023, Pages 223-235]
Alimi, Mazdak Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Alimi, Mazdak Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Alimi, Sandra Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Alipour gaskari, vahid Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil [Volume 19, Issue 132, 2023, Pages 365-375]
Alirezalu, Kazem Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Alizadeh, Ainaz Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Alizadeh, Ainaz Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Alizadeh, Ainaz Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Alizadeh, Ainaz Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
Alizadeh, Ainaz Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Alizadeh, Leila Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2023, Pages 91-106]
Alizadeh, Mohammad Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties [Volume 19, Issue 128, 2022, Pages 235-247]
Alizadeh, Mohammad Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Alizadeh-Bahaabadi, Ghodsieh Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Alizadeh behbahani, Behrooz Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Alizadeh behbahani, Behrooz Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Alizadeh behbahani, Behrooz Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Alizadeh behbahani, Behrooz Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Alizadeh behbahani, Behrooz Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2023, Pages 173-181]
Alizadeh Behbahani, Behrooz Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Alizadeh Behbahani, Behrooz Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Alizadeh Behbahani, Behrooz Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Alizadeh Behbahani, Behrooz Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Alizadeh Khaledabad, Mohammad Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Alizadeh Khaledabad, Mohammad Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2023, Pages 297-308]
Al-kaabi, Hayder jumaah The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Almasi, Hadi Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Almasi, Hadi Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Amery, Haniyeh Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
Amini, Elahe Optimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
Amini, Rahman Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Amiralianvar, Amirali Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Amiri, Saber Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Amiri, Saber Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Amiri, Saber Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Amiri, Saber Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2023, Pages 251-263]
Amiri, Saber Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2023, Pages 297-308]
Amiri, Sedigheh Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
AMIRI, ZEINAB Effect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
AMIRI, ZEINAB The effect of ultrasound assisted extraction on extraction efficiency and the amount of phenol and tocopherol compounds of soybean oil [Volume 19, Issue 126, 2022, Pages 205-215]
Amirinasab sarabi, Saeed Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Amirsalmanipour, Samira Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Amirshaghaghi, Farid Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption [Volume 19, Issue 127, 2022, Pages 167-179]
Amiryousefi, Mohammadreza Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Amiryousefi, Mohammad Reza The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Anarjan, Navideh Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese [Volume 19, Issue 125, 2022, Pages 35-46]
Anton, Nicolas Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Arab, Mohammad Sadegh Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Arabi, Aazam Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Arabi, Azam Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Arabmofrad, Sara Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Arabshahi Delouee, Saeedeh Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Arabshahi Delouee, Saeedeh Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Araj khodaei, Mostafa Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Aramideh, Shahram Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Arianfar, akram Assessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
Arianfar, akram Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2023, Pages 1-15]
Arianfar, Akram Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Asadi, Gholam Hasan Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Asadi, Gholam Hassan Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Asadi, Gholamhassan Asadi Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Asadpour, Elham Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Asefi, Narmela Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Asefi, Narmela Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Asghari, M. R. Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2023, Pages 43-57]
Ashrafi Yorghanlu, Roghiye Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil [Volume 19, Issue 128, 2022, Pages 363-374]
Askari Seyahooei, Majeed Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Asnaashari, Maryam Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2023, Pages 359-368]
Assari, Mohammad Reza Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Ataei, Parisa Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Ataye salehi, Esmaeil Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Ataye salehi, Esmaeil The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Ataye salehi, Esmaeil Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Ataye salehi, Esmaeil Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2023, Pages 211-221]
Azadmard_damirchi, Sodeif Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Azadmard_damirchi, Sodeif Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Azadmard-Damirchi, Sodeif Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Azadmard-Damirchi, Sodeif Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Azizi, Ali The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Azizi, Mohammad Hossein Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
Azizi, Mohammad Hossein Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Azizi, Mohammad Hossein The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2023, Pages 77-89]
Azizi, Mohammad Hossein Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2023, Pages 91-106]
Azizi, MohammadHossein Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Azizi, Mohammad Hossein Azizi Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Azizinezhad, Reza Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Azizi Tabrizzad, Mohammed Hussain Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Azizkhani, Maryam Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
B
Babaei Sarvinehbaghi, Masoomeh Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
Badii, Fojan Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Baghaei, Homa Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles [Volume 19, Issue 123, 2022, Pages 317-327]
Baghaei, Homa Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Baghaei, Homa Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
Bagheri, Forod Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Bagheri, Foroud Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
Bagherifard, Aminallah Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Bagherifard, Goodarz Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Bahadori, Ali Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Bahlakeh, Ghasem Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Bahrami, Sepideh The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
BAHRAMI, SAHAR Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2023, Pages 197-209]
Bakhshabadi, Hamid Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Bakhshi khaniki, Gholam reza Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Bamenimoghadam, Mohammad Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
BANAIE, ELAHE Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Banitamim, Hassan Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Barzegar, Hassan Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Barzegar, Hassan Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Barzegar, Hassan Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Barzegar, Hassan The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Barzegar, Hassan Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Barzegar, Hassan The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2023, Pages 387-395]
Barzegar, Mohsen Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Bashkar, Mahdih Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Basiri, SHADI The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Basiri, علیرضا Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Bavarsad, Neda Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
Bayati, Abolfazl Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2023, Pages 115-126]
Baygan, Abbas Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Beheshti, Babak Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
BEHESHTI, Babak Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2023, Pages 337-348]
Beigbabaei, Adel Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
BeigMohammadi, Zahra Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Berenjy, Shila Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Bimakr, Mandana Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Bimakr, Mandana Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Bimakr, Mandana Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Bodbodak, Samad Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants [Volume 19, Issue 128, 2022, Pages 1-10]
Bodbodak, Samad Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Bodbodak, Samad Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Bodbodak, Samad Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Bodbodak, Samad Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Bojmehrani, Abolfazl The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Bolandi, Marzieh Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Bolourian, Bolourian Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2023, Pages 135-148]
Borghei, Ali Mohamad Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2023, Pages 337-348]
Bostan, Aram Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Bouzari, Naser Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
C
Chang, Shadi Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Chekin, Fereshteh The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Chekin, Fereshteh Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Cheraghi, Rana Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Cheraghi, Rana Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
D
Dabbagh Mazhari, Mohammadreza Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
Daei, Bahrareh Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Dalvi-Isfahan, mohsen Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
Danayi, Abolfazl Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Daneshi, Mohammad The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Daraei Garmakhany, Amir Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Daraei Garmakhany, Amir Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2023, Pages 127-140]
Daraei Garmakhany, Amir Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2023, Pages 141-153]
Daraei Garmakhany, امیر Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Darapour, Mahbobe The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2023, Pages 387-395]
Dardmeh, Nazila In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2023, Pages 91-102]
Darvishi, Mohammad Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Davoodi, Mehdi Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Davtalab, Maryam Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2023, Pages 199-210]
Dehghan, Nasim Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
DEHGHAN, BAHAREH Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions [Volume 19, Issue 122, 2022, Pages 115-127]
Dehghani, Malihe Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2023, Pages 69-78]
Dehghannya, Jalal Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries [Volume 19, Issue 122, 2022, Pages 269-283]
Derakhshan, Shayesteh The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2023, Pages 397-409]
Didar, Zohre The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Didar, Zohreh Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Didar, Zohreh Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Dowlatabadi, Zahra Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Dowlati, Majid Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
E
Ebrahimi, maryam Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Ebrahimi, Maryam Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
Ebrahimi, Mohammad ali Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Ebrahimi, Rahim Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Ebrahimian, Mahdi Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2023, Pages 249-264]
Edalatiane, Mohammad Reza Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Ehsani, Ali Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Ehsani, Mohammad Reza Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Ehsani, Morteza Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2023, Pages 91-106]
Ehtiati, Ahmad Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture [Volume 19, Issue 122, 2022, Pages 211-222]
Ehtiati, Ahmad Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method [Volume 19, Issue 126, 2022, Pages 153-162]
Ehtiati, Ahmad Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2023, Pages 187-196]
Eikani, Mohammad Hasan Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2023, Pages 115-126]
Ejtemaei, Ruhallah Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2023, Pages 51-63]
Elhamirad, Amir Hossein Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Elhamirad, Amir Hossein Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Elhamirad, Amir Hossein Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Elhami Rad, Amir Hossein The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Emam-Djome, Zahra Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers [Volume 19, Issue 124, 2022, Pages 371-383]
Emam-Djomeh, Zahra Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Emami, Shabnam The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2023, Pages 1-16]
Erfani, Aref Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2023, Pages 265-279]
Erjaee, Zahra Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
Ershadi, Bahman The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Esfahani, Kasra Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2023, Pages 167-173]
Eshaghi, Mohammadreza Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Eshaghi, Mohammadreza Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Eshaghi, Mohammadreza The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk [Volume 19, Issue 127, 2022, Pages 101-111]
Eshaghi, Mohammad Reza IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Eshghie, foad Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2023, Pages 309-325]
Eskandari, Mohammad hadi The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Eskandari, Mohammad hadi Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Eskandari, Mohammad hadi Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2023, Pages 281-294]
Eslami, Marzieh The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Esmaeili Kharyeki, Mina The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2023, Pages 155-165]
Esmaeilzadeh, Peiman Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Esmaeilzadeh kenari, reza Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions [Volume 19, Issue 122, 2022, Pages 115-127]
Esmaeilzadeh Kenari, Reza Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Esmaeizadeh Kenari, Reza An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Esmaiili, Mohsen Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Eyvazzadeh, Orang Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
F
FADAEE NOGHANI, VAJIHE Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
Fadaei-Noghani, Vajiheh Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
Fadavi, Abolfazl Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Fakoor, Mohammad Hadi Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Falah, Fereshteh Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Farahmandfar, Reza Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Farahmandfar, Reza Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
Farahmandfar, Reza Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Faraji, Alireza Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
FARAJI, NASRIN Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
FARAJI, Soheila Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Farajinejad, Zahra Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Farhadi, Sahra Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Farhoudpour, Mahsa Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Farmani, Boukaga Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants [Volume 19, Issue 128, 2022, Pages 1-10]
Farmani, Jamshid Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Farrokhi, Flora Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Farzaneh, Vahid Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Farzi, jafar Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Fatahi Moghadam, Javad Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Fatahi Moghadam, Javad Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Fatoureh bonabi, Zohreh Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Fatourehchi, Fereshteh Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Fattahi, Mohammad Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
Fazaeli, Mahboubeh The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates [Volume 19, Issue 125, 2022, Pages 359-367]
Fazeli, Mohammad Reza Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Fazlara, Ali Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
FAZLARA, ALI Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Firouzi, Negar Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Forootanfar, Hamidreza Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Frhang dehghan, Faeze Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
G
Ganjloo, Ali Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Ganjloo, Ali Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation [Volume 19, Issue 123, 2022, Pages 341-354]
Ganjloo, Ali Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Ganjloo, Ali Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Ganjloo, Ali Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Ganjloo, Ali Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Ganjloo, Ali Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Gerami, Karim Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption [Volume 19, Issue 127, 2022, Pages 167-179]
Ghaderi, Nasser Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Ghaemi, Parastoo Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Ghaffari, Hadi Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Ghafuri, Zahra Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Ghajari shamoshaki, Mehdi Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Ghalandari, Behafarid The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Ghanbarzadeh, Babak Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries [Volume 19, Issue 122, 2022, Pages 269-283]
Ghannad iasl, Fatemeh The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2023, Pages 281-295]
Gharekhani, M Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Gharekhani, Mehdi Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Gharekhani, Mehdi Investigating the effects of adding glucose oxidase, α-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Gharekhani, Mehdi Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Ghasemi, Amir Hosien Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2023, Pages 103-113]
Ghasemi Kia, Ala Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Ghasemiomran, Valiollah The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Ghasemlou, Zahra Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Ghazanfari, Negin Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Gheisari, Mohammad Mehdi Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Gheybi, Farzad The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Ghiassi Tarzi, Babak Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Ghorbani, Marjan Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Ghorbani, Mohammad Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Ghorbani, Mohammad Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Ghorbani, Rasoul Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Ghorbani Hasan Saraei, Azade Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2023, Pages 225-236]
Ghorbani-HasanSaraei, Azade Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Ghorbani-HasanSaraei, Azade Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Ghorbani-HasanSaraei, Azade Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Givianrad, Mohammad Hadi Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Godarzi Moazami, Aida The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk [Volume 19, Issue 127, 2022, Pages 101-111]
Godini, Navid Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Godini, Navid Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Godini, Navid Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2023, Pages 377-385]
Gohari Ardabili, Ashraf Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Gohari Ardabili, Ashraf Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Gohari Ardabili, Ashraf Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Gohari Ardabili, Ashraf Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2023, Pages 377-385]
Golestan, Leila The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Goli, Amir Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace [Volume 19, Issue 128, 2022, Pages 147-159]
Goli, Mohammad Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Goli, Mohammad Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Goli, Mohammad Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Goli-Movahhed, Qulamali Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread [Volume 19, Issue 132, 2023, Pages 161-172]
Golpour, Iman Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Goodarzi ShamsAbadi, Bahareh Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Gord Noshahri, Najmeh Optimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
Gord Noshahri, reza Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method [Volume 19, Issue 126, 2022, Pages 153-162]
Gord-Noshahri, najme Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate [Volume 19, Issue 126, 2022, Pages 217-225]
H
Habibi, Nader Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Habibi Dastjerd, Ziba The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Habibi Najafi, Masoud Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Habibi Najafi, Mohammad B. Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Haddad khodaparast, Mohammad hossein Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Haddad Khodaparast, Mohammad Hossein The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Hadidi, Fariba Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Haghaiegh, Gholamhosein Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration [Volume 19, Issue 130, 2022, Pages 329-341]
Haji rostamloo, Bahareh Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Hajirostamloo, Bahareh The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Hamishehkar, Hamed Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Hamishehkar, Hamed Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Hamishehkar, Hamed Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Hamishehkar, Hamed Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Hamzei, Sahar Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Hanifian, Shahram Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Hasanipar, Nasrin Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Hasannia, Farzaneh Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2023, Pages 225-236]
Hashemi, Majid Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology [Volume 19, Issue 133, 2023, Pages 17-28]
Hashemi, Seyed Mohammad Bagher Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model [Volume 19, Issue 125, 2022, Pages 1-10]
Hashemi, S. Jafar Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
HASHEMI, NEDA Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology [Volume 19, Issue 133, 2023, Pages 17-28]
Hashemi Gahruie, Hadi Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2023, Pages 281-294]
Hasheminia, Seyedeh Masoomeh Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Hashempour, Abuzar Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Hassanloofard, Zeinab Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Heidarizadeh, Fariba Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Hesami Tackallou, Saeed Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Hesari, Javad Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Hesari, Javad Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2023, Pages 237-247]
Hesarinejad, Mohammad Ali The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Heydarieh, Ahmad Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles [Volume 19, Issue 123, 2022, Pages 317-327]
Hojjati, Mohammad Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Hojjatoleslamy, Mohammad Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2023, Pages 349-358]
Honarvar, Masoud Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Hoseini, Ebrahim Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2023, Pages 265-280]
Hoseyni, Seyede Mohaddese The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2023, Pages 155-165]
Hossein, Farinaz Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Hosseinchi Gharehaghaj, zakarya Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Hosseini, chnour Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2023, Pages 43-57]
Hosseini, fereshteh Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2023, Pages 135-148]
Hosseini, Hedayat Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes [Volume 19, Issue 128, 2022, Pages 329-338]
Hosseini, Seyed Ebrahim Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Hosseini, Seyed Mahdi Modeling and the impact of economic shocks on food industry stock returns [Volume 19, Issue 124, 2022, Pages 315-326]
Hosseini, Seyed Mohammad Hashem Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2023, Pages 281-294]
Hosseini Bahri, Seyed Mahdi Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Hosseini ghaboos, Seyyed hossein Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Hosseini Ghaboos, Seyyed Hossein Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Hosseini yekani, Seyed ali Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Hosseinpour, Mohammadreza Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Hossein zadeh, Nasrin Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Hosseinzade samani, Bahram Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Hossienlou, Ali Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Hossini, ّFatemeh Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
I
Islambeigh Iraqi, Farideh Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
J
Jafari, Mohaddesea The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Jafari, Seid Mahdi Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Jafari, Seid Mahdi Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Jafari, Seid Mahdi Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Jafari, Seid Mahdi The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Jafari, Seid Mahdi Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Jafari, Seid Mahdi Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics [Volume 19, Issue 132, 2023, Pages 33-49]
Jafari, Seid Mahdi Jafari Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Jafari, Seid Mahdi Jafari The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Jafari, Seyede Zeynab Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Jafarian, Sara Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Jafarian, Sara Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Jafarian, Sara Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Jafarizadeh‑Malmiri, Hoda The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2023, Pages 1-16]
Jafarpour, Afshin Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
Jafarpour, Dornoush Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Jafarpour, Dornoush Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model [Volume 19, Issue 125, 2022, Pages 1-10]
Jafarpour, Dornoush Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Jafarpour, Dornoush Investigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2023, Pages 295-311]
Jahadi, Mahshid Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Jahangirzadeh1, Nasibeh The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Jalali, Mehdi The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
Jalali, Mehdi The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Jalili, Fatemeh Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Jalili, Fatemeh Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Jalili Safaryan, Maryam Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Jalili Safaryan, Maryam Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2023, Pages 51-63]
Jamshidi, Manizheh Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Jamshidian, Hamed Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Javadi, Afshin Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese [Volume 19, Issue 125, 2022, Pages 35-46]
Javadi, Afshin Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Javadi, Afshin Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Javadi, Afshin Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Javadi, Afshin The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Javadi, Afshin Investigating the effects of adding glucose oxidase, α-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Javadi Farsani, Marzieh Study of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2023, Pages 175-186]
Jelokhani niaraki, Kobra The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil [Volume 19, Issue 123, 2022, Pages 257-274]
Jooyandeh, Hossein Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Jooyandeh, Hossein Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Jooyandeh, Hossein The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2023, Pages 387-395]
Jumaah, Hayder Physical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
K
Kadivar, Mehdi The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Kadkhodaee, Rassoul Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Kahorian, Amin The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2023, Pages 397-409]
Kakouei, Tahereh Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Kalani, Parya Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Kalateh jari, Sepideh Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Kalateh Jari, Sepideh Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Karami, Mostafa Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from eweâs yogurts from Mashhad, Hamedan and Dezful [Volume 19, Issue 122, 2022, Pages 171-182]
Karami, Mostafa Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2023, Pages 211-224]
Karami, Parvaneh Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Karami, Parvaneh Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation [Volume 19, Issue 123, 2022, Pages 341-354]
Karazhiyan, Hojjat Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Karazhiyan, Hojjat Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Karazhyan, Reza Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Karazhyan, Reza Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Karbalaee Esmaeili, Nafiseh Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2023, Pages 1-15]
Kargar Motlagh, Delaram Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties [Volume 19, Issue 124, 2022, Pages 39-51]
Karim, Mohammad Hossein Modeling and the impact of economic shocks on food industry stock returns [Volume 19, Issue 124, 2022, Pages 315-326]
Karimi, Mahdi Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Karimi, Mahdi The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Karimi, Mahdi Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Karimi, Safoora Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Karimimotlagh, Maryam Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2023, Pages 337-348]
Karimpour, Mahsa Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese [Volume 19, Issue 125, 2022, Pages 35-46]
Kashaninejad, Mahdi Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
Kashaninejad, Mahdi Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth [Volume 19, Issue 132, 2023, Pages 65-76]
Kashiri, Mahboobeh Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2023, Pages 199-210]
Kavand, Reyhaneh The effect of kappa-carrageenan and carboxy methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of calcium-enriched sterile milk [Volume 19, Issue 131, 2022, Pages 291-301]
Kazemeini, Hamidreza Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Kazemi, Samira Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Kazemzadeh, Behrouz The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2023, Pages 397-409]
Khadang Nikfarjam, Amir Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Khademi, Orang Investigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
Khalili, Amin Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Khalili, Amin Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2023, Pages 251-263]
Kheiry, Azizollah Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Khezerlou, Arezou Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Khezri, Maryam Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2023, Pages 43-57]
Khojastehmanesh, Solmaz The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Khomeiri, Morteza Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Khomeiri, Morteza Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Khomeiri, Morteza Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth [Volume 19, Issue 132, 2023, Pages 65-76]
Khoshali, Mahla The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Khoshkhoo, Zhaleh Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Kiaeshkevarian, Masoumeh Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Kiani, Hossein Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Kiani, Hossein Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Kolahi, Maryam Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Koocheki, Arash The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire [Volume 19, Issue 126, 2022, Pages 227-237]
L
Labbeiki, Ghazal Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Lavaei, Yasaman The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
M
Madani, Babk Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Maghsoudlou, Elahe An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Maghsoudlou, Yahya Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Mahasti Shotorbani, Peyman The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Mahdavian, Alireza Application of semi-continuous rotary separator in food industry fluids - a case study of pulp separation from fluid containing pectin [Volume 19, Issue 132, 2023, Pages 183-197]
Mahdian, Elham The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Mahdian, Elham Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Mahdian, Elham Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Mahdian, Elham Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Mahdian, Elham Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Mahian, Ali The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Mahta Mirzaei, Mahta Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Mahta Mirzaei, Mahta Evaluation of Inhibitory Activity of α-Amylase and α-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Majdi, Bahareh Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Maleki, Ali Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Maleki, Shahrzad Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus [Volume 19, Issue 122, 2022, Pages 1-9]
Maleki, Shahrzad Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Mansori beni, Mitra Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Mardani, Zohreh Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Mashayekh, Fatemeh IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Mashayekh, Somayeh Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Mavalizadeh, Ahmad Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
Mazaheri Tehrani, Mostafa Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate [Volume 19, Issue 130, 2022, Pages 259-268]
Mehraban sangatash, masoomeh Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2023, Pages 359-368]
Mehraban Sangatash, Masoomeh Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Mehraban Sangatash, Masoomeh Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Mehraban Sang Atash, Masoumeh Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2023, Pages 187-196]
Mehraban sangh atash, Masoume Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture [Volume 19, Issue 122, 2022, Pages 211-222]
Mehraban sangh atash, Masoume Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2023, Pages 223-235]
Mehrafarin, Ali Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Mehrafarin, Ali Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Mehrnia, Mohammad Amin Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Mehrnia, Mohammad Amin Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Mehrnia, Mohammad Amin Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Mehrnia, Mohammad Amin Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Meighani, Hossein Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Mialni, Elnaz Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Mialni, Elnaz The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire [Volume 19, Issue 126, 2022, Pages 227-237]
Mialni, Elnaz Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology [Volume 19, Issue 133, 2023, Pages 17-28]
Milani, Elnaz The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Milani, Jafar Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Mirazimi, Farnaz Sadat Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Mirdamadi, Saeed Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Mirdamadi, Saeed Evaluation of Inhibitory Activity of α-Amylase and α-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Miri, Mohammad amin Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration [Volume 19, Issue 130, 2022, Pages 329-341]
Mirzaalian Dastjerdi, Abdolmajid Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Mirzababaee, Seyyed Mahdi Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Mirzaei, Abbas Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Mirzaei, Hamid Investigating the effects of adding glucose oxidase, α-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Mirzaei tash, Omid Investigating the effects of adding glucose oxidase, α-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Mizani, Maryam Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Mizani, Maryam Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Mizani, Peiman Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Moayedi, Ali Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Moazzami, Ali ata In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2023, Pages 91-102]
Mobasseri, Seyedeh Parinaz Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Moghiseh, Naser Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Moghzi, Mahdi Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Mohadesi khorasani, Fatemeh Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Mohamadzadeh, Jalal Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
Mohammadi, Atefeh Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Mohammadi, Babak Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Mohammadi, Mahsa Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Mohammadi, Morteza Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Mohammadi, Sahar Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Mohammadi, Sudeh Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Mohammadi Golchin, Farnaz Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Mohammadi Jarchelo, Haniye Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Mohammadi Nafchi, Abdorreza Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine) [Volume 19, Issue 122, 2022, Pages 71-82]
Mohammadi Nafchi, Abdorreza Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Mohammadi-Nafchi, Abdoreza The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Mohammadizadeh, Maryam Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Mohammadzadeh Milani, Jafar Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Mohammadzadeh Milani, Jafar Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
Mohammadzadeh Milani, Jafar The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Mohammadzadeh Milani, Jafar Optimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Moharrampour, Hasan Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Mohebbi, Maryam Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks [Volume 19, Issue 132, 2023, Pages 327-340]
Mohebbi, Mohebat Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Mohebbi, Mohebat The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Mohebbi, Mohebbat Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Mohebbi, Mohebbat Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology [Volume 19, Issue 129, 2022, Pages 41-54]
Mohebbi, Mohebbat Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Mohimani, Banafsheh Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Mohmmadi Sani, Ali Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Mohsenzadeh, Mohammad Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) [Volume 19, Issue 128, 2022, Pages 37-56]
Mohsenzadeh, Mohammad Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2023, Pages 29-41]
Mohsenzadeh, Mohammad Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2023, Pages 249-264]
Mohtarami, Forogh The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Mohtarami, Forogh Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Mojaverian, Mojtaba Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Mojaverian, Seyed Mojtaba Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2023, Pages 309-325]
Mokhtarian, Mohsen Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2023, Pages 79-89]
Molayem, Ali Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Mooraki, Nargess The effect of kappa-carrageenan and carboxy methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of calcium-enriched sterile milk [Volume 19, Issue 131, 2022, Pages 291-301]
Moradi, Samira Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Mortazavi, Seyed Ali Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Mortazavi, Seyed Ali Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Moslehishad, Maryam Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
Moslehi Shad, Maryam Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
Motamedzadegan, Ali The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Motamedzadegan, Ali Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Motamedzadegan, Ali Optimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Motamedzadegan, Ali Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Motevali, Ali Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Mousavi, Mohammad Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Mousavi, Mohammad Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Mousavi nadushan, Rezvan antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Mousavi nadushan, Rezvan Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Mousavi nadushan, Rezvan Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Mousavi nadushan, Rezvan Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2023, Pages 91-106]
Mousavi nadushan, Rezvan Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2023, Pages 167-173]
Mousavi Nadushan, Rezvan The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Mousavi Nadushan, Rezvan Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
Movahedi Saber, Neda Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Movahednejad, Mohamad Hadi Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Movahhed, Sara Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Movahhed, Sara The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2023, Pages 77-89]
Movassagh, Mohammad Hosein Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2023, Pages 59-67]
N
Naghdi Badi, Hassanali Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Naghdi Badi, Hassanali Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Naghipour, Fariba Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Naghipour, Fariba Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Naghizadeh, Shahram Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Naghizadeh Raeisi, Shahram Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Naghizadeh Raeisi, Shahram Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Naghizadeh Raeisi, Shahram Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Naghshbandi, Behnaz Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Naghshiband Hassani, Rahim Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Najafi, Ali Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
Najafi, Ali Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Najafi, Hanie Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2023, Pages 251-263]
Najafian, Leila Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Najafian, Leila Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Najjari, Zahra Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
Nasehi, Behzad Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Nasehi, Behzad The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Nasehi, Behzad The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2023, Pages 387-395]
Nasoohi, Nikoo Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Nasr Esfahani, Mojtaba The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
NASROLLAH ZADEH, AZIN The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
NASROLLAH ZADEH, AZIN Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil [Volume 19, Issue 132, 2023, Pages 365-375]
Nateghi, leila Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Navidi Far, Habib The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2023, Pages 397-409]
Nazari, Zahra Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture [Volume 19, Issue 122, 2022, Pages 211-222]
Nazari, Zahra Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2023, Pages 187-196]
Nazoori, Fatemeh The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Nemati, Azita The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Nemati, Azita Optimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Nezhad Razmjoui Akhgar, Rahele Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture [Volume 19, Issue 125, 2022, Pages 89-99]
Niakousari, Mehrdad Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Niknam, Rasoul Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Niknam, Rasoul Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Nikoo, Mehdi The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Nikoo, Mehdi Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Noorbakhsh, Hamid In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2023, Pages 91-102]
Noori, Farzaneh Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Noori sefat, fatemeh Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Nooshkam, Majid The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Norouzi, Maryam Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Norouzian, Mohammad Modeling and the impact of economic shocks on food industry stock returns [Volume 19, Issue 124, 2022, Pages 315-326]
Norouzi Mobarakeh, Mohsen Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Norozi, Morteza Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Noshad, Mohammad Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Noshad, Mohammad Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Noshad, Mohammad Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Noshad, Mohammad Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Noshad, Mohammad Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Noshad, Mohammad The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Noshad, Mohammad Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Noshad, محمد Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Noshad, محمد Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Noshad, محمد Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2023, Pages 173-181]
Noshirvani, Nooshin Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2023, Pages 197-209]
Nosoohiyan, Elahe Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2023, Pages 349-358]
Nourani, Moloud The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Nouri, Leila Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine) [Volume 19, Issue 122, 2022, Pages 71-82]
Nouri, Leila Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Nouri, Leila The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Nouri, Leila Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Nourozi, Mohammad amin Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2023, Pages 127-140]
Nourzad, Soudabeh Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
O
Okhravi, Somayeh The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire [Volume 19, Issue 126, 2022, Pages 227-237]
Olad Ghaffari, Aref Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Olad Ghaffari, Aref Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Oroojalian, Fatameh Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Ostowar, Shadi Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Osuli Zadeh Noubari, Mohammad Sami Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
P
Pakpour, Maryam Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2023, Pages 237-249]
Pasban, atena Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Pasban, atena Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology [Volume 19, Issue 129, 2022, Pages 41-54]
Pasban Noghabi, Vahid Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2023, Pages 17-31]
Pashaei Bahram, Rohollah Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Pedram nia, احمد Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Pedramnia, ahmad Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Pedram Nia, Ahmad Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Peighambardoust, Seyed Hadi Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Peighambardoust, Seyed Hadi Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Peighambardoust, Seyed Hadi Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2023, Pages 237-247]
Peighambardoust, سیدهادی Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Pirouzifard, Mirkhalil Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Pirouzifard, Mir Khalil Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2023, Pages 265-279]
Pirsa, sajad Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Pirsa, Sajad Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Pirsa, Sajad Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Pishgahi, Zahra The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Pourahmad, Rezvan Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Pourahmad, Rezvan IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Pourjahed, Atefeh Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
PourMahdi, Mahdi Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
Pourmahdi broojeni, Mahdi Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Pourmohammadi, Kiana Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus [Volume 19, Issue 122, 2022, Pages 1-9]
Pourmohammadi, Kiana The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Purabdolah, Hosein Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
R
Rabani, Mohammad Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Rabani, Mohammad Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Radi, Mohsen Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
Rafe, Ali Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Rafe, Ali Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Rafe, Ali Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Rafiee Darsangi, zahra Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Rafiei, Roza Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Raftani Amiri, Zeinab Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2023, Pages 309-325]
Raftani Amiri, Zeynab Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions [Volume 19, Issue 122, 2022, Pages 115-127]
Raftani Amiri, Zeynab Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Raftani Amiri, Zeynab An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Raftani Amiri, Zeynab Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Raftani Amiri, Zeynab Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Raftani Amiri, Zeynab Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Raghami, Mahmood The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Rahaiee, Somayeh Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Rahimi, Abdolrahman Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Rahimifard, Nahid Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Rahimi Khoigani, Soroush Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Rahmanifarah, Kaveh Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Rahmanzadeh Ishkeh, Shirin The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Rahmati, Majid Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Rahmati-Joneidabad, Mostafa Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Rahmati-Joneidabad, Mostafa Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Rahmati-Joneidabad, Mostafa Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Rahmati-Joneidabad, Mostafa Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Rahmati-Joneidabad, Mostafa Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Rahmati-Joneidabad, Mostafa Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Rahmati-Joneidabad, Mostafa Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Rahmati-Joneidabad, Mostafa Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2023, Pages 173-181]
Raiesi, Tahereh Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Rajabi, Samaneh The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
Rajaei, ahmad Study of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2023, Pages 175-186]
Rajaei, Ahmad Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Ramezani Aliabasi, Samaneh Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Ranjbaran, Seyed Mohsen Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Ranjbar Malekshah, Tahereh Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2023, Pages 309-325]
Ranjbar Nedamani, Azadeh Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Rasouli, Majid Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Rasouli, Majid Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Rasouli, Mousa The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Razavi, Seyed Mohammad Ali Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Reyhani Poul, Soheyl Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Reyhani Poul, Soheyl Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Reyhani Poul, Soheyl Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Reyhani Poul, Soheyl Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Rezaei, Maryam The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Rezanezhad, Shaghaygh Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2023, Pages 103-113]
Rezazad Bari, Laya Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2023, Pages 251-263]
Rezazadeh Bari, Mahmoud The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Rezazadeh Bari, Mahmoud Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Rezazadeh Bari, Mahmoud Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Rezazadeh Bari, Mahmoud Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2023, Pages 297-308]
Roozbeh Nasiraie, Leila Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Roozbeh Nasiraie, Leila Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Roozbeh Nasiraie, Leila The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2023, Pages 1-16]
Roshani, Shiva Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Roufegarinejad, Leila Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Roufegarinejad, Leila Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Roufegarinejad, Leila Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Roufegarinejad, Leila Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Roufegarinejad, Leila Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Roufegarinejad, Leila Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Roufegarinejad, Leila Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Rraiatpisheh, Maryam The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates [Volume 19, Issue 125, 2022, Pages 359-367]
S
Sabet Sarvestani, Hossein Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Sabzichi Esfahlan, Ali Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2023, Pages 237-247]
Sadati khadar, Fatemeh Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Sadeghi, Alireza Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Sadeghi, Alireza Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
Sadeghi, Alireza Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth [Volume 19, Issue 132, 2023, Pages 65-76]
Sadeghi Mahoonak, Alireza Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Sadeghi Mahoonak, Alireza Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Sadeghi Mahoonak, Alireza Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Sadeghzadeh Marandi, Parvaneh The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Sadrnia, Hassan Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Saeidi sar, Sakineh Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Saeidi-Sar, Sakineh Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Safaeian, shila Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2023, Pages 167-173]
Safaeian, Shila Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Safari, Reza Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Safari, Reza Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Safari Shurbakhorlo, Sattar Investigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2023, Pages 295-311]
Safarkhanloo, Shahrzad The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu [Volume 19, Issue 125, 2022, Pages 59-72]
Sahbaei Ejlali, Moohsen Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Sahraiyan, Bahareh Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Saiedi asl, Reza Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Salamat, Fatemeh The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Salehi, Fakhreddin Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Salehi, Fakhreddin Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Salehi, Fakhreddin Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Salehi, Fakhreddin Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Salehi, Fakhreddin Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2023, Pages 377-385]
Salehian Lenji, Niloufar Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Salehizadeh, Pantea Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers [Volume 19, Issue 124, 2022, Pages 371-383]
Salimi, Azadeh Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
Salva Ranjbary Vasegh, Salva Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Samadi kafil, Hossein Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Samari, Niloofar Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Sami, Masoud Evaluation of the antibacterial activity of encapsulated d-limonene in β-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2023, Pages 355-364]
Samimi, Zeinab Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Sanikhani, Mohsen Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Sarabi Jamab, Mahbobe Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Sari, Abbas Ali Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2023, Pages 127-140]
Sari, Abbas Ali Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2023, Pages 141-153]
Sayadi, Mehran Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus [Volume 19, Issue 122, 2022, Pages 1-9]
Sayadi, Mehran Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Sayed Yaghoubi, Amin Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Sayyari, Mohammad The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Sayyed-Alangi, Seyyedeh Zahra Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Sedaghat, N. Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) [Volume 19, Issue 128, 2022, Pages 37-56]
Sedaghat Boroujeni, Leila Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Seid Mohammadifard, Seideh Zahra Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2023, Pages 237-249]
Seifzadeh, Mina Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage [Volume 19, Issue 122, 2022, Pages 59-69]
Selahbarzin, Sahar The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Shabani, Sara Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Shad, Ehsan The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Shadjou, Jafar Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2023, Pages 59-67]
Shahabi, Nasim Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Shahab Lavasani, Alireza Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Shahab Lavasani, Alireza The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk [Volume 19, Issue 127, 2022, Pages 101-111]
Shahbazpour, Narges Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes [Volume 19, Issue 128, 2022, Pages 329-338]
Shahdadi, Fatemeh Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Shahdadi, Fatemeh The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Shahdadi, Fatemeh The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Shahi, Sharifeh Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Shahidi, Fakhri Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Shahidi, Fakhri The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Shahidi, Seyed-Ahmad The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Shahidi, Seyed-Ahmad Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Shahidi, Seyed-Ahmad Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Shahidi, Seyed-Ahmad Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Shahidi, Seyed-Ahmad Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Shahidi, Seyed-Ahmad Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Shahidi, Seyed-Ahmad The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Shahidi, Seyed-Ahmad The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2023, Pages 1-16]
Shahidi, Seyed-Ahmad Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2023, Pages 225-236]
Shahidi noghabi, Mostafa Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Shahinfar, Reza Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Shahiri tabarestani, Hoda Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica) [Volume 19, Issue 124, 2022, Pages 171-183]
Shahiri Tabarestani, Hoda Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Shahiri Tabarestany, Hoda Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Shahkol, Faezeh Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Shakoori, Attaollah Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Shakouri, Mir Daryoush The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2023, Pages 281-295]
Shalamzari, Fatemeh Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
Shamili, Mansoore Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Shamsaie, Parisa Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Sharafodin, Heidieh Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Shariatmadari, Farid Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Sharifan, anousheh Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Sharifan, Anousheh Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Sharifan, Anousheh Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes [Volume 19, Issue 128, 2022, Pages 329-338]
Sharifan, Anusheh Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties [Volume 19, Issue 124, 2022, Pages 39-51]
Sharifi, Akram Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Sharifi, Akram Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2023, Pages 115-126]
Sharifi, Akram Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2023, Pages 265-280]
Sharifi, seed Hasan Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2023, Pages 103-113]
Sharif Nasirian, Valeh The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Shavakhi, Forough Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Shayesteh Kia, parvin Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth [Volume 19, Issue 132, 2023, Pages 65-76]
Sheikhiani, sedigeh Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Sheikholeslami, Mahjob The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
Sheikholeslami, Zahra Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Sheikholeslami, Zahra Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2023, Pages 211-221]
Shekarchizadeh, Hajar Design of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Shekarchizadeh, Hajar Applications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Shekarforoush, Seyed shahram The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Shekari, Aydin Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Shirzadi Laskookalayeh, Somayeh Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2023, Pages 309-325]
Shokoohi, Shirin Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Shokraneh, Nadia Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Siadati, Seyedeh Sara Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions [Volume 19, Issue 132, 2023, Pages 117-133]
Sohrabi-Nia, Jamal Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Soleimani Aghdam, Morteza Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Soltani, Mostafa Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Soltanizadeh, Nafiseh Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Soofi, Mitra Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Soofi, Mitra Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Soofi, Mitra Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
T
Tababaian, Ateye Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Tabari Shahandasht, Nastaran Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Tabarsa, Mehdi Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Tabarsa, Mehdi Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2023, Pages 51-63]
Tabatabaeekoloor, Reza Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2023, Pages 341-354]
Tabatabaei yazdi, Farideh Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Tabatabaei yazdi, Farideh Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Tabibiazar, Mahnaz Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Tabibiazar, Mahnaz Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Tabrizi, Mahsa Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Tabrizi, Sepideh Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Taghian Dinani, Somayeh The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Taghizadeh, Elnaz Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Taghizadeh, Masoud Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers [Volume 19, Issue 124, 2022, Pages 371-383]
Taheri, Sima Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Tahermansouri, Hasan The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Tajaddodi Talab, kobra Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2023, Pages 225-236]
Tamjidi, Fardin Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Tamjidi, Fardin Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Tatari, Shohreh Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Tatari, Shohreh The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Tavakolipour, Hamid Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Tavakolipour, Hamid Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Tavakolipour, Hamid Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2023, Pages 79-89]
Tayefe, mandana Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2023, Pages 107-115]
Tayefe, Mandana The effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Teymouri, Zahra Design of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Teymouri Okhchlar, Ramin Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Toliaty, Ghazaleh Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Torbati, Mohammad Ali Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Torbati, Mohammad Ali Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Tukmechi, Amir Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
U
Udenigwe, Chibuike Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
V
Vahed, Shohreh The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Vahedipour Dahraie, Sorena The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2023, Pages 281-295]
Varidi, Mehdi The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Varidi, Mohammad Javad Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Varidi, Mohammad Javad The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Vasiee, Alireza Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Vasiee, Alireza Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Vazifedoost, Mohsen The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Vazifedoost, Mohsen Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Vazifedoost, Mohsen Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Vazifeshenas, Mohammad Reza Investigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
Vaziri, Moharam Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
W
Weisany, Weria Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Weisany, Weria Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Y
Yaghbani, Masoud Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
Yaghoobi, Malihehe Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Yavari Maroufi, Leila Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Yeganeh, Sakineh Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Yeganeh, Sakineh Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Yoosefian, Seyedeh Hoda Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Yousefi, Shima Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Yousefi, Shima Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Yousefi, Shima Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Yousefi, Shima Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Yousefnia pasha, Hassan Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2023, Pages 341-354]
Z
Zabihi, Fateme Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Zadeh Dabagh, Reza Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Zahedi, Younes The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2023, Pages 281-295]
Zamani, Neda Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Zamindar, Nafiseh Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Zamindar, Nafiseh Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2023, Pages 69-78]
Zandi, Mohsen Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Zandi, Mohsen Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation [Volume 19, Issue 123, 2022, Pages 341-354]
Zandi, Mohsen Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Zandi, Mohsen Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Zandi, Mohsen Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Zandi, Mohsen Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2023, Pages 237-249]
Zanganeh, Hossein Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Zanganeh, Zahra Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2023, Pages 211-224]
Zarali, Maryam Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Zarali, Maryam Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth [Volume 19, Issue 132, 2023, Pages 65-76]
Zariinghalami, Soheila Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2023, Pages 237-249]
Zeinali namdar, Nazila Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Zeraatpisheh, Fatemeh Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Ziaiifa, Aman Mohamad Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Ziaiifa, Aman Mohamad Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Ziaiifa, Aman Mohamad Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics [Volume 19, Issue 132, 2023, Pages 33-49]
Zolfaghari, Maryam Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2023, Pages 359-368]
Zolfaghari, Shiva Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Zomorodi, Shahin Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese [Volume 19, Issue 125, 2022, Pages 35-46]
Zomorodi, Shahin Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption [Volume 19, Issue 127, 2022, Pages 167-179]
