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XML Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions
Ali Aberomand, Masoud Mokaffa
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XML The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage
Mohammad khezri Ahmad Abad, Masoud Rezai, Seyed Mehdi Ojagh
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XML Effects of delayed icing on the quality characteristics of Rutilus frisii kutum
Pariya Raofi, Seyed Mehdi Ojagh, Bahareh Shaban Pour, Mohsen Yahyai
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XML Identification and quantification of anthocyanins in pomegranate peel extract.
Rahmat Allah Zare Zadeh mehrizi, Zahra Emam Jomeh, Mohammad Shahedi Bagh Khandan, Elahe Loni, Hamid Reza Akhavan, Javad Biyabani
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XML Production and physicochemical, rheological, sensory analysis of “Lour” cheese
Maryam Beig Mohammadi, Marziyeh Bolandi, Hamid Bahador Ghodusi
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XML Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay
Sadaf Mehrabi, Seyed Abbas Shoja Sadati, Seyed Mohammad Musavi, Maryam Hashemi
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XML Studies on antioxidant activities of extracts from peel and leaf of mandarin and determination of mechanical properties of coated kraft paper by the extracts
Seyed Ameneh Mousavi, Mohammad Reza Kassai
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XML The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger’s bread
Somayeh Vatan Doust, Mohammad Hossein Azizi, Mohammad Hojjat Eslami, Homan Molavi, zahra Reisi
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XML Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs
Mehdi Zare i, Mehdi pour Mehdi borujeni, Shima Niyazi
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XML Evaluation and optimization of starch-Clay nanocomposite film
Hassan Barzegar, Mohammad Hossein Azizi, Mohsen Barzegar, Zohreh Hamidi
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XML Assessment of probable application of full fat soy flour in cream formulation
Azam Ayobi, Mostafa Mazaheri Tehrani
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XML Effects of Methylcellulose-wax as combined coating materials on physico-chemical and sensorial characteristics of Thomson navel orange
Fatemeh Zahra Rahmatian, Mohammad Reza Kasa i, Ali Motamed Zadegan
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XML Antioxidant interactions in green tea and oak extracts combination
Elham Ranjbar Nedamani, Ali Reza Sadeghi Mahunak, Mohammad Ghorbani, Mehdi Kashani
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XML A new integrated model to evaluate time-temperature indicators for fresh seafood with the purpose of protection against botulism
Vajihe Nik zadeh, Naser Sedaghat, Mehdi Saadtmand Tarzjan, Farideh Tabataba i Yazdi
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XML Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics
Behrooz Nazari, Simin Hagh Nazari
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XML Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate – based edible film
Zahra Emam Jomeh, Arezu Karami Moghadam, Seyed Ali Yasini Ardekani
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XML Effects of lipase on quality characteristics of bugget
Leila Adili, Mania Salehi Far, Babak Ghiyasi Tarzi, Hossein Ba Khoda
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XML The effect of the addition of soy bean and corn flours pretreated with ultrasound on qualitative properties of chicken nugget
Sepideh Yosef Zade Sani, Esmail Atai Salehi, Zahra Sheikh Eslami
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XML The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet
Leila Mehr Afshan, Seyed Ali Jafar Pour, Hami Kabusi
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XML Commercialization Strategies of Academic Research Findings in Agricultural Food Industries
hassan Yaghhbi, Mohammad Chizari, Seyed Mahmud Hosseini, Abolghasem Sharif Zadeh
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XML Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count
Maryam Ein Ali Afjeh, Hamid Ezzat Panah, Mohammad Amin Mohammadi Far, Mehdi Amin Afshar
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