Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum
Roya Koneshi, Mahmud Amin Lari, Mehrdad Nia Kosari, Asgar Farahnaki, Gholam Reza Mesbahi
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Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh
Seyese Masumeh Arab, Seyed Amir Mohammad Mortazavian, Ebrahim Azad Niya, Rozita Komeili, Tara Alimiri, Maryam Najafi, Abolfazl Adeli Mirzai
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Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria “in vitro”
Farideh Tabataba i Yazdi, Behrooz Ali Zadeh Behbahani, Ali Reza Vasi i, Seyed Ali Mortazavi, Samira Moradi
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Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM
Farideh Tabataba i Yazdi, Ali Alghuneh, Diyako Khoda i, Behrooz Alizadeh Behbahani
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Efficiency of response surface methodology to optimization ethanolic extract from Cordia‌ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms
Motahare Pirnia, Mohammad Reza Edalatian, Farideh Tabataba i Yazdi, Fakhri Shahidi
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CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters
Mohammad Erfan Bahrami, Keivan Ansari, Masoud Honarvar
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Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry
Maryam Fahim Danesh, Mohammad Erfan Bahrami
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Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh
Foad Mahmud Zadeh, Peiman Ghajar Beigi, Razagh Mahmudi, Asghar Mohammad Pour Asl
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Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens
Seyed Mohammad Bagher Hashemi, Fakhri Shahidi, Seyed Ali Mortazavi, Elnaz Milani, Zarin Eshaghi
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Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion
Fatemeh Ghorbanian, Arash Kochaki, Elnaz Milani, Seyed Mohammad Ali Razavi
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Effect of pellet moisture on some physical and organoleptic properties of wheat snacks
mahsa Majzoobi, Behnoosh Imani, Asgar Farahnaki
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Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage
Shima Shakeri, Gholam Reza Mesbahi, Mehrdad Nia Kosari
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Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)
Mostafa Shamloo, Mosoud Yavarmanesh
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Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production
Hamid Rashedi, Ali Izadi
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Food insecurity assess of urban household of Alborz province
Fatemeh Kian, Homayun Farhadian, Shahla Chobchian
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Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil
Sepideh Haghighat Kharazi, Reza Esmail Zadeh Kenari, Zeynab Raftani Amiri
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Effect of some hydrocolloids and emulsifiers on the rheological and sensory characteristics of dietary cake
Peyman Arya i, Masoud Ghanbari, Mohammad Abdollah Pour
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