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XML Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties
Nafiseh Karbalaee Esmaeili, akram Arianfar
Abstract -   Full Text (PDF)
XML Thermal stabilization of the anthocyanin extract of saffron petal using ‎encapsulation and its application in the model drink ‎
Vahid Pasban Noghabi, hamed saberian
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XML Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics
adele dezyani, Aman Mohamad Ziaiifa, Seid Mahdi Jafari, Sara Aghajanzadeh
Abstract -   Full Text (PDF)
XML Evaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity
Ruhallah Ejtemaei, Hassan Ahmadi, Maryam Jalili Safaryan, Mehdi Tabarsa
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XML Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth
parvin Shayesteh Kia, Alireza Sadeghi, Mahdi Kashaninejad, Morteza Khomeiri, Maryam Zarali
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XML The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches
aida zolelmein, Sara Movahhed, Mohammad Hossein Azizi, Hossein Ahmadi Chenarbon
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XML Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot
Leila Alizadeh, Nafiseh jahanbakhshian, Mohammad Hossein Azizi, Rezvan Mousavi nadushan, Morteza Ehsani
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XML Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran
leili fadayi, mandana Tayefe, mostafa sadeghi, khadijeh abbaspoor, aria noghre alipour
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XML Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions
Seyedeh Sara Siadati, Neda Ahmadi Kamazani
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XML Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system
fereshteh Hosseini, hamed saberian, Bolourian Bolourian, Magid Afshari
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XML The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate
marjan nouri, Amir Hossein Agahi
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XML Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread
Atefeh Ahrari, shadi bolourian, Qulamali Goli-Movahhed
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XML 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
Mostafa Rahmati-Joneidabad, Behrooz Alizadeh behbahani, محمد Noshad
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XML Application of semi-continuous rotary separator in food industry fluids - a case study of pulp separation from fluid containing pectin
shafie rahmati, Alireza Mahdavian
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XML Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage
Mahboobeh Kashiri, Maryam Davtalab
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XML Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot
nafiseh zolfaghari, Esmaeil Ataye salehi, Zahra Sheikholeslami
Abstract -   Full Text (PDF)
XML Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie
Mozhgan Alavi, Masoume Mehraban sangh atash, bahareh sahraiyan
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XML Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time
Seideh Zahra Seid Mohammadifard, Soheila Zariinghalami, Mohsen Zandi, Maryam Pakpour
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XML Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807
Hanie Najafi, Saber Amiri, Amin Khalili, Laya Rezazad Bari
Abstract -   Full Text (PDF)
XML Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina
Aref Erfani, Mir Khalil Pirouzifard, sajad pirsa
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XML Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion
Hadi Hashemi Gahruie, Mohammad hadi Eskandari, Seyed Mohammad Hashem Hosseini
Abstract -   Full Text (PDF)
XML Investigation the biopreservative, physicochemical and sensory properties of Masineh drink
Sattar Safari Shurbakhorlo, Dornoush Jafarpour
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XML بهینه سازی شرایط استخراج) غلظت حلال و زمان استخراج) عصاره آبی، الکلی و هیدورالکلی گیاه خوشاریزه (Echinophora platyloba)، خصوصیات آنتی اکسیدانی و اثر کشندگی آن بر پروتواسکولکس‌های کیست هیداتید در شرایط آزمایشگاهی
zainab sadeghi dehkordi, milad ghorbanipour, alireza sazmand, Amir Daraei Garmakhany, mohammad fallah, Abbas Ali Sari
Abstract -   Full Text (PDF)
XML 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
Maryam Mohebbi
Abstract -   Full Text (PDF)
XML Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film
Reza Tabatabaeekoloor, Hassan Yousefnia pasha
Abstract -   Full Text (PDF)
XML Evaluation of the antibacterial activity of encapsulated d-limonene in β-cyclodextrin-based nanosponge
azra salehi, atefe rezaei, Masoud Sami
Abstract -   Full Text (PDF)
XML Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil
AZIN NASROLLAH ZADEH, vahid Alipour gaskari
Abstract -   Full Text (PDF)
XML Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer
Ashraf Gohari Ardabili, Navid Godini, Fakhreddin Salehi
Abstract -   Full Text (PDF)
XML The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts
Mahbobe Darapour, Behzad Nasehi, Hassan Barzegar, Hossein Jooyandeh
Abstract -   Full Text (PDF)
XML The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics
Habib Navidi Far, Byuk Agha Farmani, Shayesteh Derakhshan, Behrouz Kazemzadeh, Amin Kahorian
Abstract -   Full Text (PDF)
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