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XML Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design
hadiseh cheraghian, masoomeh Mehraban sangatash , Reza Karazhyan, Zahra Nazari
Abstract -   Full Text (PDF)
XML The formulation of low-fat cupcake by using Plantago major L. gum
SHIRIN RAHIMI, zahra sheikholeslami , Seyed Mahdi Seyedain Ardebili
Abstract -   Full Text (PDF)
XML Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa
Arefeh Kordjazi, Reza Farahmandfar
Abstract -   Full Text (PDF)
XML Extraction of pentosans from wheat bran by conventional and combined methods
Mina Emamiyan, رادی Radi, Sedigheh Amiri, Hamidreza Akhavan
Abstract -   Full Text (PDF)
XML Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake
Mohhamad Hani Ashoori, Sara Movahed , Orang Eyvazzadeh
Abstract -   Full Text (PDF)
XML Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme
Sedigheh Yazdanpanah , Shadi Jokar
Abstract -   Full Text (PDF)
XML Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro
Hadi Tanavar, Hassan Barzegar , Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia
Abstract -   Full Text (PDF)
XML Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate
Behrooz Alizadeh behbahani, Fereshteh Falah, Alireza Vasiee, farideh tabatabaei yazdi , Seyed Ali Mortazavi
Abstract -   Full Text (PDF)
XML Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar
Seyedeh Elham Mousavi Kalajahi
Abstract -   Full Text (PDF)
XML Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging
sanae mousapour balegh , Seyed Ali Yassini Ardakani
Abstract -   Full Text (PDF)
XML Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology
Hojjat Bakeshlou , Mir Khalil Pirouzifard, Mohammad Alizadeh, Saber Amiri
Abstract -   Full Text (PDF)
XML Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake
maral rajabi, zahra sheikholeslami , morteza Almasi
Abstract -   Full Text (PDF)
XML The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf
Leila Haghjoo, Hassan Barzegar , Hossein Jooyandeh
Abstract -   Full Text (PDF)
XML The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties
Atefeh sadat Hashemi garmdareh, Mohammad Goli
Abstract -   Full Text (PDF)
XML The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits
Sona Torabı, Forogh Mohtarami , Mohammad Reza Dabbagh Mazhary
Abstract -   Full Text (PDF)
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