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XML Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice
Seyed Mahdi Hosseini Bahri, reza esmaeilzadeh kenari, Zeynab Raftani Amiri
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XML 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
mandana tayefe, Ainaz Alizadeh, Mitra Soofi
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XML Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage
Elnaz Taghizadeh, farzaneh abdolmaleki, anousheh Sharifan
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XML Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production
ّFatemeh Hossini, Mohammad B. Habibi Najafi, Mohammad Reza Edalatiane
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XML Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed
farnaz ghasem zadeh, Akram Sharifi
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XML Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate
Moohsen Sahbaei Ejlali, Seyed Mohammad Ali Razavi
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XML Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour
Fatemeh Shalamzari, Zahra Erjaee
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XML Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions
fatemeh heidari, Seid Mahdi Jafari, Aman Mohamad Ziaiifa, Nicolas Anton
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XML Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin
Seyedeh Masoomeh Hasheminia, Manizheh Jamshidi
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XML Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin
Parya Kalani, Sara Jafarian, Mohammad Hossein Azizi, Gholam Hassan Asadi, Leila Roozbeh Nasiraie
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XML 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
Haniye Mohammadi Jarchelo, Seyyed Hossein Hosseini Ghaboos, Hadi Almasi
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XML Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles
Fatemeh Sadati khadar, Elham Mahdian, esmaeil ataye salehi, Reza Karazhyan
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XML Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts.
sahar golchin, Bahareh Haji rostamloo, Zohreh Didar, Mohsen Vazifedoost, Morteza Mohammadi
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XML The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom
Samaneh Rajabi, Sepideh Bahrami, Mohamad Abdolahian-Noghabi
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XML Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion
Maryam Mohammadizadeh, Aram Bostan, Rassoul Kadkhodaee
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XML Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production
reza esmaeilzadeh kenari, Zeynab Raftani Amiri, Ali Motamedzadegan, Jafar Milani, Jamshid Farmani, Reza Farahmandfar
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XML Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture
Sahar Mohammadi, Mazdak Alimi, Seyed-Ahmad Shahidi, Shirin Shokoohi
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XML Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis
Leila Najafian
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XML Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology
Zahra Najjari, Mohammad Fattahi
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XML Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology
Leila Sedaghat Boroujeni, ‌Behnaz Naghshbandi, Masoud Habibi Najafi
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XML Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate
fatemeh riazi, Mostafa Mazaheri Tehrani
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XML Physicochemical and Functional Properties of Protein Extracted from Potato
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, Mohammad Bamenimoghadam
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XML Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage
Shiva Zolfaghari, Mohammad Goli, Sharifeh Shahi
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XML Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design
NASRIN FARAJI, Mohammad Alizadeh, Soheila FARAJI
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XML Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration
Gholamhosein Haghaiegh, seyedmohammad ahmadi, Mohammad amin Miri
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XML Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil
Nasim Dehghan, Hassan Barzegar, Mohammad Amin Mehrnia, Hossein Jooyandeh
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XML Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro
Abbas Baygan, Shila Safaeian, Reza Shahinfar, Zhaleh Khoshkhoo
Abstract -   Full Text (PDF)
XML Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake
Fatemeh Jalili, سيدهادي Peighambardoust, Samad Bodbodak, Aref Olad Ghaffari
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XML 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).
najme mehrnia, Mohsen Vazifedoost, Zohreh Didar, bahareh haji rostamloo, ahmad Pedramnia
Abstract -   Full Text (PDF)
XML Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder
Samaneh Ramezani Aliabasi, Masoomeh Mehraban Sangatash, Mohammadreza Amiryousefi
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