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XML Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice
Tayyebeh Tavakkoli momtaz, Elnaz Milani, Majid Hashemi
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XML Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential
amirhosein Ansari pour, Mohammad Amin Mehrnia, Mohammad Noshad, hassan barzegar, Behrooz Alizadeh behbahani
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80(3):293-324. [33] Tamime, A.Y. and Robinson, R.K., (2007). Tamime and Robinson's yoghurt science and technology. 3rd edn. Woodhead Publishing Limited, Cambridge, England, Page:791. [34] Kilcawley, K., Faulkner, H., Clarke, H., O’Sullivan, M. and Kerry, J., (2018). Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods, 7(3):37. [35] Solano‐Lopez, CE., Ji, T. and Alvarez, V.B., (2005). Volatile compounds and chemical changes in ultrapasteurized milk packaged in polyethylene terephthalate containers. Journal of Food Science, 70(6):c407-c412. [36] Wang, W., Zhang, L. and Li, Y., (2012). Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain. Molecules, 17(12):14393-14408. doi:http//:doi:10.3390/molecules171214393 Study of adding microbial transglutaminase enzyme on the volatile compounds of traditional kefir beverage
fatemeh beirami-serizkani, mohammad hojjati, hossein jooyandeh
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XML Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake
baharak Behmanesh, ahmad pedram neia, S.Hosseinn Estiri, Fariba Naghipour
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XML Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea
Mohammad Goli, Mohammad-ali Zia, Natali Sadeghzadeh
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XML Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12
Saber Amiri, Reza Rezayi mokarram, Mahmoud Sowti Khiabani, Mahmoud Rezazadeh Bari, Mohammad Alizadeh
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XML Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties
fakhri shahidi, shadi Bolourian, Mohammad Maleki, Hamed Hosseini
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XML The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil
mahboobeh jamshidi, reza esmaeilzadeh kenari, Ali Motamedzadegan, Porya Biparva
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XML Microencapsulation of cinnamon essential oil Nano emulsion stabilized with β-cyclodextrin and sodium caseinate
Aref Erfani, Mirkhalil Pirouzifard, Hadi Almasi, Nesa Gheybi
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XML Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation
Sina Sadeghmousavi, arezoo dastpak
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XML Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties
Elham Afshani, Zahra Beigmohammadi, Adel Mirmajidi Hashtjin
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XML Meat tenderization using natural compounds from fruits and vegetables
mona mazaheri, homa baghaei, bahare emadzadeh, marzieh bolandi
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XML Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum
marjan nouri, Armin Amin Moghadasi1
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XML Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni
Marzieh Davoudian, Mehdi Seyedin, Behzad Nasehi
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XML Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration
hojjat karazhiyan, Vahid Keyhani
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XML Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage
Farzaneh Alishahi, Mohammad Fazel
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XML The effect of packaging on the food packaged products marketing
Mohammad Ali Hesarinejad, Sara Khosrow Shahi, Nika Jafar Nia
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XML Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM)
nafiseh sherafat, Habibollah Mirzaei, Seid Mahdi Jafari, Reza Safari, Mahdi Kashaninejad
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XML Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic
Behrooz Alizadeh behbahani, Mohammad Noshad, Fereshteh Falah
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XML Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers
Ali Vaziri, Ali akbar Safekordi, azade shekarabi, Sadaf Shamlou
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XML Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil
maryam khoshmanzar, mirkhalil pirouzifard, hamed hamishehkar
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XML Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice
Boukaga Farmani, Samad Bodbodak, Rohollah Pashaei Bahram
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XML A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products
sepideh abbaszadeh, aghil sharifzadeh, mahboube bagheri
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XML Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology
Parviz Estakhr, javad tavakoli, Faranak beigmohammadi, Shima Alaee
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XML Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread
Zahra Davoudi, Mohamad Shahedi, Mehdi Kadivar
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XML Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal
Mina Mahdaviyekta, Leila Nouri, Mohammad Hossein Azizi Azizi
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XML Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii)
Elnaz Rajaei, Hajar Shekarchizadeh
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XML Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk
maryam ajam, mina Saeedian, Razieh Niazmand
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XML Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics
Afsaneh Samiei, farideh tabatabaei yazdi, Behrooz Alizadeh behbahani, Mostafa Mazaheri Tehrani
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XML Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons
Mehdi Younessi, Boukaga Farmani, Kazem Alirezalu, Omid Fathizadeh, Mohsen Sabzi Nojadeh
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