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XML Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat
Nafiseh Soltanizadeh, Sayed Amir Hossein Goli
Abstract -   Full Text (PDF)
XML Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour
behzad nasehi, sahar asgharipour
Abstract -   Full Text (PDF)
XML Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province
Zeynab Raftani Amiri, Saba Belgheisi
Abstract -   Full Text (DOCX)
XML Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber
Pooneh Moradi, Mohammad Goli, Javad Keramat
Abstract -   Full Text (PDF)
XML Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method
hossein mirzaee moghaddam
Abstract -   Full Text (PDF)
XML Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior
Soheyl Reyhani Poul, Alireza Alishahi, Afshin Adeli, Abbas Nargesian, seyed mahdi Ojagh
Abstract -   Full Text (PDF)
XML Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method
SOMAYYEH MIRAGHAEI, Zahra Emam djomeh
Abstract -   Full Text (PDF)
XML Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties

Abstract -   Full Text (PDF)
XML The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate
zahra taskhiri, masoomeh mehraban sangatash, zahra nazari
Abstract -   Full Text (PDF)
XML Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning
Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia
Abstract -   Full Text (PDF)
XML Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour
Asghar Farhadi, Seyed Hadi Peighambardoust, Kazem Alirezalu
Abstract -   Full Text (PDF)
XML Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis
asghar abedi
Abstract -   Full Text (PDF)
XML Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere
Mohammad Sayyari, Saba Sadeghi, Mostafa Karami
Abstract -   Full Text (PDF)
XML Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12
Saber Amiri, Reza Rezayi mokarram, Mahmoud Sowti Khiabani, Mahmoud Rezazadeh Bari, Mohammad Alizadeh
Abstract -   Full Text (PDF)
XML The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper
Mostafa Karami, m. sayyari, Saba Sadeghi
Abstract -   Full Text (PDF)
XML Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi
Azadeh Rashidimehr, َAli Fazlara, mehdi zarei, mahdi pourmahdi broojeni, Mohammad Noshad
Abstract -   Full Text (PDF)
XML Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes
Ali Ghasemi, Reza Amiri Chayjan, Mohammad Hossein Azizi Tabriz zad
Abstract -   Full Text (PDF)
XML Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography
mitra jalali, maryam attaei, Behrouz Akbari-adergani
Abstract -   Full Text (PDF)
XML Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake
sima mohajer khorasani, Mehran Alami, Mahdi Kashaninejad, Hoda Shahiri tabarestani
Abstract -   Full Text (PDF)
XML Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life
Hamidreza Esfandiari, Maryam Moslehishad
Abstract -   Full Text (PDF)
XML Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread
Behzad Nasehi, Razie Razavi
Abstract -   Full Text (PDF)
XML The investigation of production of ice cream containing Donalila salina alga powder
Mitra Salimpour, Zhaleh Khoshkhoo, Mojgan Emtiazjoo
Abstract -   Full Text (PDF)
XML Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management
Mohammad Nejatian, Nazanin Darabzadeh, Seid Roghayeh Derogar
Abstract -   Full Text (PDF)
XML Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination
mojgan yazdi, Mahboobe Sarabi Jamab, Abolfazl pahlevanloo
Abstract -   Full Text (PDF)
XML Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD)
Sara Kalantari, Leila Roufegarinejad, sajad pirsa, Mehdi Gharekhani
Abstract -   Full Text (PDF)
XML Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity
Hossein Zanganeh, Seyed Ali Mortazavi, Fakhri Shahidi, Behrooz Alizadeh behbahani, Elnaz Mialni, Mohammad Reze Edalatian Dovom
Abstract -   Full Text (PDF)
XML Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method
Mohammad Noshad, Parisa Ghasemi, Samia Dehghani
Abstract -   Full Text (PDF)
XML Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread)
Mehdi Ghiafeh Davoodi, Mahdi Karimi, Fariba Naghipour, Zahra Sheikholeslami, Adel Mirmajidi, Reihaneh Ahmadzadeh ghavidel
Abstract -   Full Text (PDF)
XML The effect of hydrothermal processing on physicochemical and functional of oat β-glucan
azam sattari, jafar milani, ZEINAB AMIRI, ALI PAKDIN
Abstract -   Full Text (PDF)
XML Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems
Maryam Azizkhani, Fahimeh Tooryan
Abstract -   Full Text (PDF)
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