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XML Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus
Mehran Sayadi, Elahe Abedi, Shahrzad Maleki, Kiana Pourmohammadi
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XML The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape
Nasibeh Jahangirzadeh1, Ziba Habibi Dastjerd, Shirin Rahmanzadeh Ishkeh
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XML Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice
laleh torabi, Leila Roufegarinejad, Shahram Hanifian, Mitra Soofi
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XML Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils
Maryam Jalili Safaryan, Hassan Ahmadi, Mohsen Barzegar, Mehdi Tabarsa, Chibuike Udenigwe
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XML Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz
Mohammad Amin Mehrnia, nasim dehghan, Reza Zadeh Dabagh
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XML Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage
Mina Seifzadeh, Ghorban zarh gashti
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XML Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine)
zahra shabahang, Leila Nouri, Abdorreza Mohammadi Nafchi
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XML Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying
Foroud Bagheri, Sedigheh Amiri, Mohsen Radi
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XML The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread
nayereh karimi, fariba zeynali, Mahmoud Rezazadeh Bari, Mehdi Nikoo, Forogh Mohtarami, Mehdi Kadivar
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XML Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions
BAHAREH DEHGHAN, reza Esmaeilzadeh kenari, Zeynab Raftani Amiri
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XML Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface – Response
Hamed Jamshidian, Ali Rafe, Seyyed Mahdi Mirzababaee
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XML Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil
Sandra Alimi, Abolfazl Fadavi, Seyyedeh Zahra Sayyed-Alangi, Saeedeh Arabshahi Delouee
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XML Design of colorimetric indicator based on curcumin for detection of trout spoilage
Zahra Teymouri, Hajar Shekarchizadeh
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XML Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from ewe’s yogurts from Mashhad, Hamedan and Dezful
mobin zaman, nafiseh davati, Mostafa Karami
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XML Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants
Parvaneh Karami, Mohsen Zandi, Ali Ganjloo
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XML Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract
khadijeh shirani bidabadi, shilla safaeian, rezvan mousavi nadushan, nahid rahimifard
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XML Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture
Zahra Nazari, reza karazhyan, Masoume Mehraban sangh atash, Ahmad Ehtiati
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XML The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough
Niloofar bahrami, AZIN NASROLLAH ZADEH, armin hariri
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XML The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil
Valeh Sharif Nasirian, Seyed-Ahmad Shahidi, Hasan Tahermansouri, Fereshteh Chekin
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XML Assessment of heavy metals in different rice samples by atomic absorption
marzieh khoori, akram Arianfar, esmat khoorie
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XML Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum
reza shahraki, Amir Hossein Elhamirad, Javad Hesari, Mostafa Shahidi noghabi, احمد Pedram nia
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XML Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries
Abdurrahman qaderi, Jalal Dehghannya, Babak Ghanbarzadeh
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XML Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm
Mohamad Hadi Movahednejad, Ahmad Rajaei, Soroush Rahimi Khoigani
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XML Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models
Samira Amirsalmanipour, Shima Yousefi, Mohammadreza Hosseinpour
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XML Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties
ali mishkat, sajad Pirsa, jafar Farzi
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XML Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil
Bahareh Majdi, Mohammad Amin Mehrnia, Hassan Barzegar, Behrooz Alizadeh behbahani
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XML The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24
Mousa Rasouli, Bahman Ershadi
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XML Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese
Roza Rafiei, Leila Roozbeh Nasiraie, Zahra Emam-Djomeh, Sara Jafarian
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XML Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt
Farnaz Sadat Mirazimi, Mostafa Soltani, Sudeh Mohammadi
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XML Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying
Negar Firouzi, Reza Farahmandfar, Jafar Mohammadzadeh Milani, Ali Motevali
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