Journal of food science and technology(Iran)

Keyword Index

A

Absorber Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Absorption Study the effect of time and temperature on the adsorption of flavoring agents in orange soft drink model systems by cans lacquer [Volume 2, Issue 7, 2005, Pages 53-59]
ABTS free radical Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Academic Research Commercialization Strategies of Academic Research Findings in Agricultural Food Industries [Volume 12, Issue 49, 2015, Pages 197-208]
Accelerated condition Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Accelerated ripening Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions [Volume 8, Issue 31, 2011, Pages 45-52]
Accelerated test Estimation of the relative stability of vegetable oils in terms of the accelerated tests [Volume 8, Issue 28, 2011, Pages 11-17]
Acetaldehyde The effects of ultra-filtered milk proteins on chemical and sensory properties of yoghurt [Volume 6, Issue 22, 2009, Pages 109-115]
Acetic acid Kombucha production using extracted inulin from jerusalem artichoke tuber [Volume 8, Issue 30, 2011, Pages 89-100]
Acetic acid Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions [Volume 8, Issue 31, 2011, Pages 45-52]
Acetic acid Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs [Volume 12, Issue 49, 2015, Pages 85-92]
Acetic acid Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
Acetic acid Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Acetic Acid and Citric acid) An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
Acetobacter Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Acetone Identification and quantification of anthocyanins in pomegranate peel extract. [Volume 12, Issue 49, 2015, Pages 31-40]
Acetylation The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
Acetylation Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Achillea millefolium L Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation [Volume 19, Issue 123, 2022, Pages 341-354]
Acid digestion Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
Acidic improvres Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score [Volume 12, Issue 47, 2015, Pages 133-140]
Acid tolerance Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs [Volume 12, Issue 49, 2015, Pages 85-92]
Acinetobacter calcoaceticus Production of bioemulsifier (Emulsan) from Acinetobacter calcoaceticus and effect on staling and quality of Barbary bread [Volume 8, Issue 33, 2011, Pages 27-34]
Acorn Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2022, Pages 115-126]
Acorn flour The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
Acorn flour Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Acorn flour Optimization of producing baguette bread containing acorn flour and evaluating its characteristics [Volume 21, Issue 154, 2024, Pages 1-14]
Acorn sourdough Evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough [Volume 22, Issue 160, 2025, Pages 162-172]
Acornsyrup Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Acrylamide Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Acrylamide Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Acrylamide Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes [Volume 18, Issue 114, 2021, Pages 159-168]
Acrylamide Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Acrylamide The effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Acrylamide Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Acrylamide Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Acrylamide Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Acrylamide؛Biscuit Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
Activated charcoal Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Activated water Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water [Volume 22, Issue 161, 2025, Pages 215-228]
Activation energy Determination of rheological properties of grape molasses [Volume 10, Issue 40, 2013, Pages 129-137]
Activation energy Investigation of energy consumption and drying kinetics of thyme leaves in microwave dryer Khafajeh, H. 1, Banakar, A. 1 ïª, Minaei, S. 1, Taghizadeh, A. 2, Motavali, A. 1, Rezaei Aderyani, M. 3 [Volume 11, Issue 45, 2014, Pages 45-54]
Activation energy Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 ïª, Zarein M.3, Khoshtaghaza M. H.4 [Volume 11, Issue 45, 2014, Pages 143-150]
Activation energy Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Activation energy Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Activation energy Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Activation energy Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Activation energy [Volume 13, Issue 50, 2016, Pages 11-20]
Activation energy [Volume 13, Issue 60, 2016, Pages 93-104]
Activation energy Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Activation energy Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Activation energy Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Activation function Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Active coating The effect of methyl cellulose based active edible coatings on the storage life of tomato [Volume 9, Issue 35, 2012, Pages 89-99]
Active film Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Active film Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Active films Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Active nanocomposite coating Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Active packaging Antimicrobial edible films for food packaging [Volume 8, Issue 32, 2011, Pages 123-135]
Active packaging Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide [Volume 15, Issue 80, 0, Pages 235-244]
Active packaging Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2 [Volume 15, Issue 80, 0, Pages 387-398]
Active packaging Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
Active packaging Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Active packaging Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Active packaging Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Active packaging The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
Active packaging Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2022, Pages 265-279]
Active packaging The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Active packaging Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
Active packaging The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Active packaging Modeling the Release of Rosemary Essential Oil from Zein-Pectin Multilayer Films: Effect of Layer Sequence and Encapsulation Method on Film Properties [(Articles in Press)]
Adaptive Neuro-Fuzzy Inference System Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Adaptive Neuro-Fuzzy Inference System Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Additive Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria [Volume 9, Issue 35, 2012, Pages 17-23]
Additive Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Additives Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes [Volume 6, Issue 22, 2009, Pages 45-55]
Additives Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Adhesiveness The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage Cheraghi Dehdezi, S. 1ïª, Hamdami, N. 2 [Volume 12, Issue 46, 2015, Pages 95-103]
Adipic acid Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Adipic acid Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Adjunct Effect of malting on physico-chemical properties of barleys variety (Sahra) and applicability of using unmalted barley as an adjunct [Volume 9, Issue 36, 2012, Pages 97-107]
Adsorption Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Adsorption Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel [Volume 21, Issue 152, 2024, Pages 146-164]
Adsorption Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils [Volume 21, Issue 157, 2024, Pages 31-49]
Adulteration Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Adulterations Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Advanced glycation end products (AGEs) Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems [Volume 21, Issue 151, 2024, Pages 174-185]
Aerial part of marigold Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Aerobic mesophilic microorganisms Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Aerodynamic properties Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Aeromonas hydrophila Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Aeromonas hydrophila Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Affect heuristic Public acceptance modeling of voluminous bread packaging with Nano Films [Volume 8, Issue 34, 2011, Pages 121-130]
Aflatoxin The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
Aflatoxin Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil [Volume 9, Issue 36, 2012, Pages 11-19]
Aflatoxin The efficiency of Zeolite and Citric acid in the control of mold growth and production of Aflatoxin in dry breads wastage across the Mashhad and it's modeling with artificial neural networks method [Volume 12, Issue 48, 2015, Pages 99-114]
Aflatoxin Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Aflatoxin Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Aflatoxin The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage [Volume 21, Issue 150, 2024, Pages 44-53]
Aflatoxin Investigation of the Chemical Composition, Aflatoxin Level, and Phenolic Profile of Hazelnut Skin [(Articles in Press)]
Aflatoxin B1 Investigation of the potential of Lactobacillus sp. isolated from traditional dairy products in aflatoxin B1 elimination Tajabadi Ebrahimi, M. 1 ïª, Bahrami, H. 2, Hashemi, M. 3, Mazaheri, M. 4, Jaafari, P. 5 [Volume 10, Issue 41, 2013, Pages 157-169]
Aflatoxin B1 Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Aflatoxin M1 Method Validation of Aflatoxin M1 in Iranian White Cheese by High Performance Liquid Chromatography and Immunoaffinity Columns [Volume 4, Issue 12, 2007, Pages 73-79]
Aflatoxin M1 Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
Aflatoxins Aflatoxins and ochratoxin a contamination in Iranian red pepper after harvesting Salari, R.1ïª, Habibi Najafi, M. B.2, Boroushaki, M. T.3, Mortazavi, S. A. 2, Fathi Najafi, M. 4 [Volume 10, Issue 41, 2013, Pages 47-57]
Aflatoxins M1 Determination of Aflatoxin M1 concentration in packaged milk of Mashhad and Gonabad city by ELIZA [Volume 15, Issue 83, 0, Pages 467-473]
Agar-agar Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Agar dilution The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Agaricus bisporous Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil [Volume 21, Issue 151, 2024, Pages 45-60]
Agaricus bisporus Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus) [Volume 8, Issue 31, 2011, Pages 53-60]
Agar-well diffusion Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Agitation speed Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
Agria Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
Agricultural The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Agricultural and Food Products Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
Agricultural food industry research Commercialization Strategies of Academic Research Findings in Agricultural Food Industries [Volume 12, Issue 49, 2015, Pages 197-208]
Agricultural products A Survey of Heavy Metal Levels in Some Plant-Based Foods and Their Human Health Risk Assessment: Findings from Ahvaz, Khuzestan Province, Iran. [(Articles in Press)]
Agricultural Products Consumers Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Agro-waste and physico-chemical characteristics PHYSICO-CHEMICAL CHARACTERIZATION OF ALPHA AMYLASE FROM BACILLUS SUBTILIS IMD34 USING FOOD WASTE AS SUBSTRATE [Volume 21, Issue 155, 2024, Pages 121-136]
Ahwaz Evaluation of phytic acid and zinc content in breads produced in Ahwaz [Volume 12, Issue 47, 2015, Pages 9-19]
AIkali Biosorption of lead from milk by naoh_treated orange peel Naghizade, S. 1, Esmaili, A. 2 [Volume 11, Issue 43, 2014, Pages 79-89]
Air Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Air Catering Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Air lift reactor Efficiency of Air Lift Reactor in Producing Single Cell Protein from Cheese Whey [Volume 4, Issue 13, 2007, Pages 47-56]
Air relative humidity Mathematical modeling of pear fruit thin layer drying and study on the effects of drying air temperature and velocity on variation of exhaust air relative humidity [Volume 12, Issue 48, 2015, Pages 215-229]
Air velocity Influence of temperature, air velocity and pretreatments on drying of black currant grape [Volume 6, Issue 21, 2009, Pages 13-22]
Ajowan Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Ajowan powder Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Ajowan seed Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Al Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
Alborz Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Alborz province Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Alborz province Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Alcalase Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Alcalase Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Alcalase enzyme Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas [Volume 15, Issue 84, 0, Pages 137-151]
Alcea setosa (L.) Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Alfalfa Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Algae The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc [Volume 15, Issue 84, 0, Pages 125-136]
Algae Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Algae An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Algae extract Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Alginate gum Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Algorithm Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique [Volume 12, Issue 47, 2015, Pages 141-157]
Alicyclobacillus acidoterrestris Control of Alicyclobacillus acidoterrestris in apple juice by pomegranate peel extracts [Volume 8, Issue 33, 2011, Pages 79-90]
Alkaline Protease Covalent immobilization of Aspergillus oryzae Î²-galactosidase and Bacillus licheniformis protease with Amino-Multi Walled Carbon Nanotubes [Volume 20, Issue 145, 2023, Pages 208-225]
Alkaline Salts The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Allium ampeloprasum Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum [Volume 21, Issue 151, 2024, Pages 32-44]
Allium cepa essential oil Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Allium iranicum powder Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
Allium sativum Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage [Volume 15, Issue 85, 0, Pages 207-217]
Allium schoenoprasum Effect of Allium schoenoprasum leaf extract on shelf life and qualitative properties of hamburger during refrigerated storage [Volume 15, Issue 80, 0, Pages 39-50]
Allium stipitatum Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Allium Ursinum The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial Charactertistes of Veal Fillet in Refrigerated condition [Volume 15, Issue 85, 0, Pages 425-435]
Allowed synthetic food colors Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
Almond Some physical and mechanical properties of two varieties of Almond [Volume 8, Issue 30, 2011, Pages 49-57]
Almond [Volume 13, Issue 50, 2016, Pages 207-218]
Almond The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Almond Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology [Volume 19, Issue 133, 2022, Pages 17-28]
Almond Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake- oatmeal and grape syrup powder [Volume 21, Issue 153, 2024, Pages 128-141]
Almond Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Almond milk Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Almond milk Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Almond milk Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Almond milk Antibacterial activity of cowÊ¼s milk and almond milk fermented by kefir grains [(Articles in Press)]
Almond tree gum [Volume 14, Issue 63, 2017, Pages 91-104]
Aloe vera Mathematical modelling, kinetics and energy consumption for Drying Aloe Vera gel in hot Air dryer with exhaust Air recycle [Volume 13, Issue 54, 2016, Pages 73-83]
Aloe vera Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Aloe vera Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
Aloe vera An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris) [Volume 15, Issue 85, 0, Pages 141-150]
Aloe vera The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Aloe vera Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Aloe vera Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
Aloe vera Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Aloe vera Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Aloe vera Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Aloe vera Optimization of combined drying (osmotic-hot air) of aloeâ vera slice using response surface methodology [Volume 20, Issue 144, 2023, Pages 1-24]
Aloe vera the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Aloe vera Optimizing the formulation of aloe vera-based vegetable diet drink [Volume 21, Issue 152, 2024, Pages 30-50]
Aloe Vera gel Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly [Volume 15, Issue 85, 0, Pages 125-139]
Aloe Vera gel Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Aloe Vera gel Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Aloe Vera gel Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Aloe Vera- Shelf life-Penicillium expansum-Aspergillus nigre Assesment of the effect of aloe vera gel on the shelf life of pear fruit and its effect on fungi Penicillium expansum and Aspergillus niger [Volume 19, Issue 133, 2022, Pages 369-382]
Aloe vera yogurt Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Alpha amylase [Volume 13, Issue 50, 2016, Pages 1-10]
Alpha amylase Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Alpha-amylase The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
Alpha-amylase Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
Alpha-amylase enzyme Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Alpha Glucosidase Inhibition Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Al Plate ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Al- Suwaria markets Assessing Ozonated Water's Ability to Reduce Malondialdehyde in Red Meat Samples from Iraq's Wasit Markets [Volume 22, Issue 164, 2025, Pages 103-112]
Althaea officinalis Optimization of mucilage extraction conditions from (Althaea officinalis) using microwaves and by the response surface methodology [Volume 21, Issue 157, 2024, Pages 176-190]
Aluminum [Volume 13, Issue 50, 2016, Pages 95-101]
Aluminum Investigation of the aluminum concentration in the traditional pomegranate and plum pastes of Guilan province [Volume 18, Issue 113, 2021, Pages 147-156]
Aluminum The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Alyssum homalocarpum Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide [Volume 15, Issue 80, 0, Pages 235-244]
Alyssum homolocarpum seed gum nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Alyssum homolocarpum seed gum Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Amaranth 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 [Volume 16, Issue 91, 2019, Pages 45-56]
Amaranth The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Amaranth Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Amaranth protein isolate Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Amaranth starch Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Amino acid Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Amino acid composition Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Amino acid compositions Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Amino acids Study on Producing Possibility of Amino Acids from Date Palm Wastes by Two Mutant Corynebacterium Glutamicum CECT690 & CECT77 [Volume 4, Issue 12, 2007, Pages 55-64]
Amorphophallus oncophyllus Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product [Volume 21, Issue 150, 2024, Pages 151-161]
Amperometric Antibiotic Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Amylase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Amylase Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]
Amylase enzyme Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Amylase inhibitor Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Amylograph The effect of soy milk powder on rheological properties of dough Barbary bread [Volume 8, Issue 34, 2011, Pages 95-100]
Analog cheese Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
Analogue pizza cheese Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese [Volume 8, Issue 33, 2011, Pages 91-99]
Analytical hierarchy process Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Anethum graveolens essential oil nanoemulsion The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
ANFIS Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
ANFIS Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
ANFIS Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Angle of repose Effect of moisture content on some physical properties of soybean in three varieties Golmohammadi, A. 1 ïª, Abbasi-Kokjeh, A. 2 [Volume 11, Issue 43, 2014, Pages 67-77]
Angle of repose Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
A.niger [Volume 14, Issue 65, 2017, Pages 85-96]
Animal Fat Academic Review: Biodiesel Production from Vegetable Oils and Animal Fats with the Help of Microorganisms [Volume 22, Issue 164, 2025, Pages 86-102]
Animal lipase Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period [Volume 21, Issue 151, 2024, Pages 209-225]
Anisidine Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Anisidine Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Anisidine value Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
ANN Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique [Volume 12, Issue 47, 2015, Pages 141-157]
ANN Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
ANN Investigation on physical and mechanical behavior of Cherry Plum fruit and analysis of its physical properties using ANN and regression models [Volume 17, Issue 99, 2020, Pages 15-29]
Annatto [Volume 13, Issue 50, 2016, Pages 41-51]
Annatto extraction Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2022, Pages 135-148]
ANNs Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Antagonism Antioxidant interactions in green tea and oak extracts combination [Volume 12, Issue 49, 2015, Pages 123-132]
Antagonistic activity Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Anthemis nobilis essential oil Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Anthociyanins Nanoliposome of black fig Anthocyanins and its application in kombucha beverage [Volume 21, Issue 148, 2024, Pages 45-61]
Anthocyanin Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
Anthocyanin Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Anthocyanin Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy [Volume 18, Issue 110, 2021, Pages 129-140]
Anthocyanin Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Anthocyanin Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Anthocyanin The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Anthocyanin Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2022, Pages 17-31]
Anthocyanin Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Anthocyanin Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Anthocyanin Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Anthocyanin Evaluation of supercritical CO2 extraction on color stability and antioxidant activity of nanoencapsulated anthocyanin extract of pomegranate peel powder [Volume 21, Issue 153, 2024, Pages 29-42]
Anthocyanin Designing a pH-sensitive smart detector from gelatin-kappacarrageenan Mirabilis jalapa and Berberis vulgaris anthocyanin to evaluate the freshness/spoilage of lamb meat [Volume 21, Issue 156, 2024, Pages 185-210]
Anthocyanin Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Anthocyanin The influence of composite edible coating of Balangu gum and whey protein on strawberry storability [Volume 22, Issue 165, 2025, Pages 276-288]
Anti- alzheimer Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Anti-Alzheimer Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract [Volume 19, Issue 122, 2022, Pages 199-209]
Antibacterial Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4. [Volume 12, Issue 46, 2015, Pages 73-84]
Antibacterial [Volume 13, Issue 50, 2016, Pages 229-241]
Antibacterial Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Antibacterial Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Antibacterial Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Antibacterial Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Antibacterial Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Antibacterial Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Antibacterial Evaluation of the antibacterial activity of encapsulated d-limonene in Î²-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
Antibacterial Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Antibacterial Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) [(Articles in Press)]
Antibacterial activity Investigation of antibacterial activity cinnamon bark essential oil (Cinnamomum zeylanicum) in vitro antibacterial activity against five food spoilage bacteria [Volume 9, Issue 35, 2012, Pages 67-76]
Antibacterial activity Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Antibacterial activity Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Antibacterial activity Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Antibacterial activity The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2022, Pages 1-16]
Antibacterial activity Evaluation of antimicrobial activity and properties of gelatin nanofibers containing lavender essential oil [Volume 21, Issue 146, 2024, Pages 82-92]
Antibacterial activity The viability of Lactiplantibacillus pentosus v390 under acidic and bile conditions, and evaluation of its antimicrobial activity and safety [Volume 21, Issue 153, 2024, Pages 192-206]
Antibacterial activity Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Antibacterial activity Antibacterial activity of cowÊ¼s milk and almond milk fermented by kefir grains [(Articles in Press)]
Antibacterial effect Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Antibacterial effect Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
Antibacterial effect [Volume 13, Issue 60, 2016, Pages 49-59]
Antibacterial effect Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Antibacterial effect Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Antibacterial effect Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Antibacterial paper Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Antibacterial polymers and Smart packaging Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Antibacterial properties Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Antibacterial Property Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Antibiofilm Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus [Volume 21, Issue 150, 2024, Pages 192-205]
Antibiotic Effect of deep-frying processing on tylosin residue in meat Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5 [Volume 12, Issue 46, 2015, Pages 61-71]
Antibiotic Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Antibiotic Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Antibiotic In vitro Comparison of anti-bacterial effect of probiotic extract from Lactobacillus casei with current antibiotics against four pathogenic bacteria strains [Volume 21, Issue 157, 2024, Pages 100-122]
Antibiotic residue Influence of antibiotic residues on lactic coagulation of milk [Volume 2, Issue 7, 2005, Pages 43-51]
Antibiotic residue The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Antibiotic residues Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Antibiotic residues Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Antibiotic resistance Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Antibiotic resistance Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Antibiotic resistance Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Antibiotic resistance The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Antibiotic resistance Evaluation of the prevalence of Vibrio cholerae isolated from water and vegetables and the presence of virulence genes and antibiotic resistance pattern in Qom province [Volume 21, Issue 154, 2024, Pages 128-138]
Antibiotic resistance Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates [Volume 21, Issue 157, 2024, Pages 157-175]
Antibiotic resistance Phenotypic and molecular identification of the non-pathogenic lactic acid bacteria isolated from the local sheep yogurt [Volume 22, Issue 160, 2025, Pages 1-12]
Antibiotic resistance Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Antibiotic-resistant Isolation and identification of antibiotic-resistant Salmonella spp. from local Koozeh and Poosti cheeses [Volume 21, Issue 152, 2024, Pages 64-76]
Anti-browning agent Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Anti-cancer Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Anticancer Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Anticancer activities Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Anti-diabetic Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Anti-diabetic Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Anti-diabetic Evaluation of the interaction of maize fiber gum with Î±-amylase and Î±-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2022, Pages 51-63]
Anti-diabetic Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Antidiabetic Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Anti-diabetic activity Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Anti fungal Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Antifungal activity Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Antifungal activity Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Antifungal activity Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Antifungal activity Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Antifungal activity Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Antifungal activity Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Antifungal activity Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Antifungal activity Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Antifungal agent Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Antifungal properties The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Antifungal properties Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Antifungal properties Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Antifungal properties Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Antifungal residue Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Antihypertensive Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage [Volume 21, Issue 155, 2024, Pages 87-102]
Anti-inflammatory activity The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antimicrobe Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Antimicrobial Assessment of Antimicrobial Efficacy of Commercial Urmiaâs Honeys [Volume 4, Issue 13, 2007, Pages 39-45]
Antimicrobial Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake [Volume 15, Issue 85, 0, Pages 165-178]
Antimicrobial Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Antimicrobial A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
Antimicrobial Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Antimicrobial Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Antimicrobial Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Antimicrobial Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Antimicrobial Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Antimicrobial The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antimicrobial Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Antimicrobial Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Antimicrobial Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Antimicrobial Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Antimicrobial Investigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Antimicrobial The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Antimicrobial Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Antimicrobial Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Antimicrobial The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air [Volume 21, Issue 146, 2024, Pages 57-67]
Antimicrobial Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: âin vitroâ [Volume 21, Issue 151, 2024, Pages 186-196]
Antimicrobial Evaluation of antioxidant activity, total phenol and flavonoid and antibacterial activity of German chamomile [Volume 21, Issue 154, 2024, Pages 139-150]
Antimicrobial Evaluation of antimicrobial activity of Urtica dioica leaf aqueous extract against a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 21, Issue 154, 2024, Pages 173-183]
Antimicrobial The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Antimicrobial Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Antimicrobial Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Antimicrobial Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Antimicrobial Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Antimicrobial activity In Vitro Antimicrobial Activity of the Extract of Ziziphora Clinopodioides on some Food Spoilage and Pathogenic Bacteria [Volume 4, Issue 14, 2007, Pages 9-14]
Antimicrobial activity Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts [Volume 8, Issue 28, 2011, Pages 111-120]
Antimicrobial activity Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger [Volume 8, Issue 30, 2011, Pages 126-136]
Antimicrobial activity Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Antimicrobial activity Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Antimicrobial activity Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Antimicrobial activity Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator [Volume 15, Issue 82, 0, Pages 167-176]
Antimicrobial activity Evaluation of Antimicrobial Activites of Satureja hortensis L. Essential oil Against Some Food Born Pathogenic and Spoilage Microorganism [Volume 15, Issue 85, 0, Pages 393-405]
Antimicrobial activity The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
Antimicrobial activity An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
Antimicrobial activity 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 [Volume 16, Issue 91, 2019, Pages 347-356]
Antimicrobial activity Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Antimicrobial activity Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Antimicrobial activity Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Antimicrobial activity Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Antimicrobial activity In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Antimicrobial activity Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Antimicrobial activity Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Antimicrobial activity Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Antimicrobial activity Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Antimicrobial activity Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Antimicrobial activity Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Antimicrobial activity Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Antimicrobial activity Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model [Volume 19, Issue 125, 2022, Pages 1-10]
Antimicrobial activity Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Antimicrobial activity Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Antimicrobial activity Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Antimicrobial activity Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Antimicrobial activity Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Antimicrobial activity Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Antimicrobial activity Antimicrobial activity evaluation of nano ZnO-loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) Abstract [Volume 21, Issue 146, 2024, Pages 106-117]
Antimicrobial activity Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136 [Volume 21, Issue 149, 2024, Pages 223-240]
Antimicrobial activity Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro [Volume 21, Issue 151, 2024, Pages 197-208]
Antimicrobial activity Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt [Volume 21, Issue 157, 2024, Pages 82-99]
Antimicrobial activity Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein [Volume 21, Issue 157, 2024, Pages 220-238]
Antimicrobial activity Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Antimicrobial activity Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Antimicrobial activity Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Antimicrobial activity Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Antimicrobial activity Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Antimicrobial agent Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Antimicrobial Agents Antimicrobial edible films for food packaging [Volume 8, Issue 32, 2011, Pages 123-135]
Antimicrobial- Artemisia absinthium- Lettuce Application of Artemisia absinthium essential oil to the control of pathogenic bacteria growth on fresh lettuce [Volume 17, Issue 98, 2020, Pages 85-96]
Antimicrobial coating Antifungal properties of CMC-based films containing potassium sorbate on selected Aspergillus strains in pistachio [Volume 8, Issue 33, 2011, Pages 43-50]
Antimicrobial compounds An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Antimicrobial edible coating The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Antimicrobial effect Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Antimicrobial effect Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Antimicrobial effect Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Antimicrobial effect Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Antimicrobial effect Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Antimicrobial effect Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Antimicrobial effect Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Antimicrobial effect Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Antimicrobial effect Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Antimicrobial effect Evaluation of the chemical characteristics and control of the growth of spoilage fungi causing rot in grape fruit using ginger essential oil (Zingiber officinale) [Volume 21, Issue 154, 2024, Pages 151-162]
Antimicrobial effect Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough [Volume 22, Issue 165, 2025, Pages 225-237]
Antimicrobial effects Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria [Volume 21, Issue 156, 2024, Pages 150-166]
Antimicrobial nanoemulsions Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics [Volume 15, Issue 84, 0, Pages 337-347]
Antimicrobial performance Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Anti-microbial properties Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Antimicrobial properties Control of Alicyclobacillus acidoterrestris in apple juice by pomegranate peel extracts [Volume 8, Issue 33, 2011, Pages 79-90]
Antimicrobial properties Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide [Volume 15, Issue 80, 0, Pages 235-244]
Antimicrobial properties Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Antimicrobial properties Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Antimicrobial properties Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Antimicrobial properties Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Antimicrobial properties Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Antimicrobial properties Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
Antimicrobial properties Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Antimicrobial property Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Antimircobial The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Antimould Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Anti-Nutritional Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Anti-oxidant valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Anti-oxidant Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life [Volume 18, Issue 117, 2021, Pages 183-196]
Antioxidant Effect of green Tea extract on the inhibition of sunflower oil oxidation [Volume 2, Issue 7, 2005, Pages 61-70]
Antioxidant Study of effect of Grape seed extract herbal antioxidant on chemical and sensory quality and blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 10, Issue 40, 2013, Pages 69-79]
Antioxidant [Volume 13, Issue 50, 2016, Pages 33-39]
Antioxidant [Volume 13, Issue 50, 2016, Pages 41-51]
Antioxidant Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Antioxidant Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Antioxidant Antioxidant interactions in date palm and zizyphus extracts combination [Volume 15, Issue 77, 0, Pages 38-31]
Antioxidant Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake [Volume 15, Issue 85, 0, Pages 165-178]
Antioxidant The effect of antioxidant and antimicrobial of (Coriandrum sativum) essential oil on shelf life of Otolithes ruber fillets at refrigerator temperature [Volume 15, Issue 85, 0, Pages 195-206]
Antioxidant Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Antioxidant The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Antioxidant Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Antioxidant Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Antioxidant Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
Antioxidant Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
Antioxidant The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
Antioxidant The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
Antioxidant Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract [Volume 17, Issue 98, 2020, Pages 159-168]
Antioxidant Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Antioxidant Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Antioxidant Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Antioxidant Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Antioxidant Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Antioxidant The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Antioxidant Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Antioxidant Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Antioxidant Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Antioxidant Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Antioxidant Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Antioxidant Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Antioxidant Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Antioxidant Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Antioxidant Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Antioxidant Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Antioxidant The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antioxidant Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Antioxidant Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Antioxidant Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Antioxidant Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Antioxidant Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Antioxidant Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract [Volume 19, Issue 122, 2022, Pages 199-209]
Antioxidant Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Antioxidant Evaluation of Inhibitory Activity of Î±-Amylase and Î±-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Antioxidant The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Antioxidant Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Antioxidant Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Antioxidant Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Antioxidant Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
Antioxidant Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Antioxidant Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Antioxidant The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Antioxidant Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2022, Pages 43-57]
Antioxidant The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Antioxidant Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Antioxidant The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Antioxidant Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Antioxidant Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Antioxidant Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Antioxidant Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Antioxidant Microwave-assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties [Volume 21, Issue 146, 2024, Pages 138-157]
Antioxidant Application of microliposome of ferula leaves extract on shelf life of beef burger during refrigerated storage [Volume 21, Issue 146, 2024, Pages 195-210]
Antioxidant The effect of ultrasound pretreatment on the antioxidant properties of hydrolyzed protein from flaxseed meal using alcalase and pancreatin enzymes by response surface methodology [Volume 21, Issue 147, 2024, Pages 187-205]
Antioxidant Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate [Volume 21, Issue 148, 2024, Pages 190-205]
Antioxidant Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum [Volume 21, Issue 151, 2024, Pages 32-44]
Antioxidant Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: âin vitroâ [Volume 21, Issue 151, 2024, Pages 186-196]
Antioxidant Comparison between different techniques for extracting rosemary extract: solvent, extraction method, particle size, plant to solvent ratio [Volume 21, Issue 153, 2024, Pages 13-28]
Antioxidant Nutritional and mineral contents of Inocutis levis and antioxidant activity of its fermented mycelia [Volume 21, Issue 154, 2024, Pages 79-89]
Antioxidant Evaluation of antioxidant activity, total phenol and flavonoid and antibacterial activity of German chamomile [Volume 21, Issue 154, 2024, Pages 139-150]
Antioxidant Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage [Volume 21, Issue 155, 2024, Pages 87-102]
Antioxidant The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Antioxidant Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species [Volume 21, Issue 156, 2024, Pages 80-91]
Antioxidant Production of bioactive peptides from flaxseed meal: the effect of protease type and concentration, hydrolysis time, and microwave pretreatment [Volume 21, Issue 157, 2024, Pages 191-204]
Antioxidant Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Antioxidant Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Antioxidant Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Antioxidant Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Antioxidant Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Antioxidant Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Antioxidant Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Antioxidant Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme [Volume 22, Issue 165, 2025, Pages 135-149]
Antioxidant Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Antioxidant Optimization of the effect of pulsed electric field on antioxidant and phenolic properties of extract extracted from fragrant geranium leaves [Volume 22, Issue 166, 2025, Pages 115-124]
Antioxidant Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels [Volume 22, Issue 164, 2025, Pages 167-179]
Antioxidant The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Antioxidant Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) [(Articles in Press)]
Antioxidant activity Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
Antioxidant activity Extraction of phenolic compounds from potato peel ( Ramus variety ) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil [Volume 8, Issue 28, 2011, Pages 81-91]
Antioxidant activity Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts [Volume 8, Issue 28, 2011, Pages 111-120]
Antioxidant activity Evaluation of methods for the separation of gamma oryzanol from Iranian rice rran oil varieties [Volume 8, Issue 32, 2011, Pages 95-105]
Antioxidant activity Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn (Q. castaneifolia var castaneifolia) [Volume 9, Issue 35, 2012, Pages 45-56]
Antioxidant activity Study on antioxidant activities of methanolic extracts from fruit of two variety of acorn Q.castaneifolia var castaneifolia and Q.branti var persica in sunflower oil [Volume 9, Issue 34, 2012, Pages 117-127]
Antioxidant activity Changes of the bioactive compounds, antioxidant activity and respiration rate of blood orange during storage Mohammadhosseini, Z. 1, Hashemi, M. 2ïª, Mohammadi A. 3, Badie, F. 4, Eshghi, S. 1, Ahmadisomeeh, K. 5 [Volume 11, Issue 43, 2014, Pages 41-52]
Antioxidant activity Studies on antioxidant activities of extracts from peel and leaf of mandarin and determination of mechanical properties of coated kraft paper by the extracts [Volume 12, Issue 49, 2015, Pages 61-72]
Antioxidant activity [Volume 13, Issue 50, 2016, Pages 159-169]
Antioxidant activity The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Antioxidant activity Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
Antioxidant activity Combined application of polyamines and chitosan on bioactive compound and browning of fresh pistachio [Volume 15, Issue 81, 0, Pages 359-376]
Antioxidant activity Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator [Volume 15, Issue 82, 0, Pages 167-176]
Antioxidant activity Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill [Volume 15, Issue 82, 0, Pages 201-212]
Antioxidant activity Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit [Volume 15, Issue 82, 0, Pages 437-450]
Antioxidant activity Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas [Volume 15, Issue 84, 0, Pages 137-151]
Antioxidant activity Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics [Volume 15, Issue 84, 0, Pages 337-347]
Antioxidant activity Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology [Volume 15, Issue 85, 0, Pages 151-164]
Antioxidant activity Physiochemical characterization and antioxidant activities of green tea extract microencapsulated by co-crystallization technique. [Volume 15, Issue 85, 0, Pages 179-193]
Antioxidant activity Extraction optimization, chemical, structural characterization and antioxidant activity of water-soluble polysaccharides from Feijoa leave [Volume 15, Issue 85, 0, Pages 219-232]
Antioxidant activity Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
Antioxidant activity Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
Antioxidant activity The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
Antioxidant activity Evaluation of effeciancy of luteolin on stability of olive and canola oils in different temperatures according to the mechanism of inhibitory action [Volume 16, Issue 86, 2019, Pages 361-372]
Antioxidant activity Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Antioxidant activity Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
Antioxidant activity Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
Antioxidant activity Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
Antioxidant activity Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Antioxidant activity Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Antioxidant activity Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
Antioxidant activity Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Antioxidant activity Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Antioxidant activity Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Antioxidant activity Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Antioxidant activity Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Antioxidant activity Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Antioxidant activity Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Antioxidant activity Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax [Volume 18, Issue 110, 2021, Pages 153-163]
Antioxidant activity Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Antioxidant activity Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Antioxidant activity Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Antioxidant activity Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Antioxidant activity Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
Antioxidant activity The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Antioxidant activity Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Antioxidant activity A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Antioxidant activity Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Antioxidant activity Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Antioxidant activity A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Antioxidant activity Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Antioxidant activity Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Antioxidant activity Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Antioxidant activity Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Antioxidant activity Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Antioxidant activity Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Antioxidant activity The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Antioxidant activity Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Antioxidant activity Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Antioxidant activity Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Antioxidant activity The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2022, Pages 1-16]
Antioxidant activity The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2022, Pages 155-165]
Antioxidant activity Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
Antioxidant activity The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Antioxidant activity Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.) [Volume 20, Issue 135, 2023, Pages 103-112]
Antioxidant activity Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Antioxidant activity Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Antioxidant activity Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Antioxidant activity Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]
Antioxidant activity Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Antioxidant activity Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Antioxidant activity Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment [Volume 20, Issue 143, 2023, Pages 78-90]
Antioxidant activity The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Antioxidant activity Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Antioxidant activity Extraction of bioactive compounds of Persian Golnar (punica pranatum) using ohmic, ultrasound and perculation methods [Volume 21, Issue 148, 2024, Pages 164-175]
Antioxidant activity Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro [Volume 21, Issue 151, 2024, Pages 197-208]
Antioxidant activity Evaluation of supercritical CO2 extraction on color stability and antioxidant activity of nanoencapsulated anthocyanin extract of pomegranate peel powder [Volume 21, Issue 153, 2024, Pages 29-42]
Antioxidant activity Investigation the antioxidant activity and total phenol and flavonoid contents of wild grapevines (Vitis vinifera subsp. Sylvestris) fruit and leaf extracts [Volume 21, Issue 154, 2024, Pages 37-48]
Antioxidant activity Assessment of the Antioxidant Effects of Urtica dioica Aqueous Extract on Free Radical Scavenging, Determination of Total Phenol and Flavonoid Content, and the Bioactive Compound Groups [Volume 21, Issue 154, 2024, Pages 163-172]
Antioxidant activity Isolation and identification of Limosilactobacillus fermentum ARD2 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties [Volume 21, Issue 154, 2024, Pages 184-201]
Antioxidant activity Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream [Volume 21, Issue 155, 2024, Pages 27-40]
Antioxidant activity Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein [Volume 21, Issue 157, 2024, Pages 220-238]
Antioxidant activity Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Antioxidant activity Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Antioxidant activity Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Antioxidant activity Evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough [Volume 22, Issue 160, 2025, Pages 162-172]
Antioxidant activity Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Antioxidant activity Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Antioxidant activity Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Antioxidant activity Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Antioxidant activity A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Antioxidant activity Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Antioxidant activity Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Antioxidant and antiradical power The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]
Antioxidant Cancer investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Anti - oxidant capability [Volume 12, Issue 46, 2015, Pages 1-13]
Antioxidant capacity Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Antioxidant capacity The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Antioxidant capacity Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Antioxidant capacity Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Antioxidant capacity The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Antioxidant capacity The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Antioxidant capacity The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]
Antioxidant capacity Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Antioxidant capacity Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Antioxidant capacity Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Antioxidant capacity Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Antioxidant capacity Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Antioxidant capacity Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Antioxidant capacity Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Antioxidant capacity The fortification of hot chocolate with Jujube fruit powder [Volume 22, Issue 159, 2025, Pages 122-132]
Antioxidant components Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Anti-oxidant compounds The evaluation of the quality properties of kernel oil from Amygdalus scoparia growing wild in Iran under different storage conditions and packaging Sedaghat, N. 1ïª, Pazhouhanmehr, S. 2 [Volume 11, Issue 43, 2014, Pages 11-23]
Anti-oxidant compounds The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver [Volume 21, Issue 148, 2024, Pages 79-88]
Antioxidant compounds Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Antioxidant effect Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Antioxidant effect Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Antioxidant effect Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Antioxidant effect Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Antioxidant effect Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Antioxidant effect Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Antioxidant enzymes Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Antioxidant film Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2022, Pages 265-279]
Antioxidant film Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Antioxidant function Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Antioxidant (IC50) Investigation of physicochemical, antioxidant activity and organoleptic characteristic ofInvestigation of physicochemical, antioxidant activity and organoleptic characteristic of traditional ice cream contains chamomile, echium amoenum and valerian extracts [Volume 15, Issue 78, 0, Pages 217-232]
Antioxidant peptides Evaluation of antioxidant activity of bioactive peptides prepared from meat industry by-products Meshginfar, N. 1 ïª, Sadeghi mahoonak, A. R. 2 , Ziaiifar, A. M. 3, Kashaninejad, M. 2, Ghorbani, M. 2 [Volume 12, Issue 46, 2015, Pages 119-129]
Antioxidant poteinal Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Antioxidant properties Evaluation of physicochemical properties and antioxidant activity of 10 different botanical honeys [Volume 13, Issue 51, 2016, Pages 51-63]
Antioxidant properties Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Antioxidant properties Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Antioxidant properties Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
Antioxidant properties Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
Antioxidant properties Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Antioxidant properties Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [Volume 17, Issue 107, 2020, Pages 185-195]
Antioxidant properties The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Antioxidant properties Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Antioxidant properties Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Antioxidant properties Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Antioxidant properties Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate [Volume 19, Issue 126, 2022, Pages 217-225]
Antioxidant properties antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Antioxidant properties Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Antioxidant properties The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Antioxidant properties Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Antioxidant properties The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Antioxidant properties Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2022, Pages 127-140]
Antioxidant properties Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2022, Pages 141-153]
Antioxidant properties Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Antioxidant properties Prolonging the Shelf-life of Probiotic Wheat Germ Containing Bacillus badius with Xanthan Gum by Freeze-Dried Encapsulation Method [Volume 20, Issue 134, 2023, Pages 119-133]
Antioxidant properties The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Antioxidant properties Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Antioxidant properties Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Antioxidant properties Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying [Volume 21, Issue 152, 2024, Pages 194-208]
Antioxidant properties Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Antioxidant properties Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Antioxidant properties Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Antioxidant property Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Antioxidant property Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Antioxidant property Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme [Volume 21, Issue 148, 2024, Pages 112-126]
Antioxidant property Investigating the inhibition of the growth of spoilage fungi causing appleâs rot and mold using Elettaria cardamomum essential oil [Volume 21, Issue 154, 2024, Pages 202-211]
Antioxidative activity Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Antioxidative activity Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties [Volume 21, Issue 149, 2024, Pages 54-80]
Anti-oxidative peptides [Volume 13, Issue 61, 2016, Pages 130-123]
Antisolvent precipitation Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Antisolvent precipitation Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Anzali wetland Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Aoutoclave Investigation of rheological properties of enriched orange drink using rice bran extract [Volume 10, Issue 40, 2013, Pages 117-128]
A panel of experts Commercialization Strategies of Academic Research Findings in Agricultural Food Industries [Volume 12, Issue 49, 2015, Pages 197-208]
Apparent Density [Volume 14, Issue 62, 2017, Pages 15-1]
Apparent viscosity Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solution [Volume 2, Issue 7, 2005, Pages 29-42]
Apparent viscosity Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Apparent viscosity Modeling the effect of ultrasound on viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum [Volume 21, Issue 146, 2024, Pages 158-168]
Apple Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
Apple Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Apple Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Apple Investigation on the Effects of 1-Methylcyclopropene on the Post-Harvest Quality Attributes of Apple [Volume 13, Issue 50, 2016, Pages 175-184]
Apple [Volume 14, Issue 64, 2017, Pages 71-61]
Apple Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
Apple Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Apple Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Apple Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2022, Pages 173-181]
Apple The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Apple Bruise Effect of temperature and padding surface on apple bruise volume due to impact and its prediction by artificial neural network [Volume 8, Issue 32, 2011, Pages 85-94]
Apple Bruise Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique [Volume 12, Issue 47, 2015, Pages 141-157]
Apple concentrate Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Apple Cultivars Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
Apple drying Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Apple fiber Increase the survival of Lactobacillus acidophilus and improved quality properties of senbiotic yogurt using apple and wheat fibers [Volume 12, Issue 48, 2015, Pages 203-214]
Apple fiber Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Apple fruit Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Apple fruit Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Apple fruit Investigating the inhibition of the growth of spoilage fungi causing appleâs rot and mold using Elettaria cardamomum essential oil [Volume 21, Issue 154, 2024, Pages 202-211]
Apple jelly Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp. [Volume 18, Issue 114, 2021, Pages 83-94]
Apple jelly The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Apple juice Control of Alicyclobacillus acidoterrestris in apple juice by pomegranate peel extracts [Volume 8, Issue 33, 2011, Pages 79-90]
Apple juice Evaluation of using chitosan on the clarity and color of apple juice Maghsoudlou, Y. 1 ïª, Zabihi, A. 2, Alami, M. 3 [Volume 11, Issue 43, 2014, Pages 33-40]
Apple juice Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Apple juice Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Apple layer Apple dried layer quality and freshness sorting using machine vision technology after artificial aging Karimi, S.1, Nikian, A2ïª [Volume 11, Issue 45, 2014, Pages 65-76]
Apple peels · Chemical composition · biscuits The effect of adding apple peel powder on the physical and sensory properties of biscuits [Volume 22, Issue 160, 2025, Pages 290-298]
Apple pomace fiber Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Apple skin Extract Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]
Apple slice Drying of apple slice by halogen dryer Karimi, S. 1, Khoshtaghaza, M. H. 2ïª [Volume 11, Issue 44, 2014, Pages 167-175]
Apple slices The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage [Volume 21, Issue 150, 2024, Pages 1-15]
Apple Vinegar Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Applications The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Approach Different approaches for determination of bread staling [Volume 6, Issue 20, 2009, Pages 53-63]
Aptasensor Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Aptasensor Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Aquafaba Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Aquatic animal Status of heavy metal contamination of foods with animal and aquatic animal origin in Iran [Volume 9, Issue 34, 2012, Pages 25-35]
Aqueous-enzymatic extraction Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Aqueous extract Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4. [Volume 12, Issue 46, 2015, Pages 73-84]
Aqueous extract Physiochemical characterization and antioxidant activities of green tea extract microencapsulated by co-crystallization technique. [Volume 15, Issue 85, 0, Pages 179-193]
Aqueous extract Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Aqueous extract Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Aqueous extract Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Aqueous extract Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Aqueous extract Evaluation of antimicrobial activity of Urtica dioica leaf aqueous extract against a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 21, Issue 154, 2024, Pages 173-183]
Aqueous extraction Aqueous extraction of oil from flaxseed and evaluation of its storage stability and physicochemical properties during storage [Volume 20, Issue 144, 2023, Pages 48-62]
Aqueous Extract of Ricinus Communis L Evaluation and comparison of the antibacterial effects of seed aqueous extract from Ricinus communis L (two varieties) on food borne Pathogens [Volume 12, Issue 48, 2015, Pages 89-97]
Arabica coffee Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate [Volume 19, Issue 126, 2022, Pages 217-225]
Arabic gum Effect of the carrier on the properties of celery powder produced by spray dryer [Volume 15, Issue 81, 0, Pages 413-421]
Arabic gum Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly [Volume 15, Issue 85, 0, Pages 125-139]
Arabic gum Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Arabic gum Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Arabic gum Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Arabic gum Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Arabic gum Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Arabic-gum Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Arachidonic acid Investigation of metabolism of Mortierella alpina in optimal condition for oil and arachidonic acid production using response surface methodology (RSM) Samad loui, H. R. 1, Hamidi, Z. 2ïª, Alavi, S. M. 3, Sahari, S. A. 4, Abbasi, S. 2 [Volume 11, Issue 45, 2014, Pages 85-97]
ARDRA Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Area Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer [Volume 12, Issue 47, 2015, Pages 109-122]
Arithmetic neural network [Volume 13, Issue 50, 2016, Pages 171-182]
Aroma Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Aromatic plant Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
Aroushe Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Artemisia Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4. [Volume 12, Issue 46, 2015, Pages 73-84]
Artemisia Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Artemisia extract Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Artemisia kopetdaghensis Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Artemisia sieberi Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Artemisia sieberi Besser Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese [Volume 21, Issue 146, 2024, Pages 169-179]
Artichoke Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Artificial aging Apple dried layer quality and freshness sorting using machine vision technology after artificial aging Karimi, S.1, Nikian, A2ïª [Volume 11, Issue 45, 2014, Pages 65-76]
Artificial color Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Artificial dyes Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Artificial neural network (ANN) Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
As Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
Ascorbic acid The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology [Volume 12, Issue 47, 2015, Pages 197-206]
Ascorbic acid Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Ascorbic acid Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Ascorbic acid Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Ascorbic acid The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Ascorbic acid Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Ascorbic acid Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Ascorbic acid Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Ascorbic acid Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Ascorbic acid Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Ascorbic acid Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Ascorbic acid Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Ascorbic acid Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Ascorbyl Palmitate Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil [Volume 21, Issue 154, 2024, Pages 50-64]
Ash kardeh Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Asian Sea bass The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator [Volume 20, Issue 137, 2023, Pages 143-155]
ASLT The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method [Volume 15, Issue 82, 0, Pages 359-372]
Asparaginase enzyme Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Aspartic protease Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review [Volume 21, Issue 150, 2024, Pages 76-94]
Aspergillus ficuum Optimization of phytase production by Aspergillus ficuum in submerged fermentationusingResponse surface methodology Badamchi, M.1, Hamidi-Esfahani, Z.2 , Abbasi, S.3 [Volume 11, Issue 44, 2014, Pages 155-165]
Aspergillus flavous Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Aspergillus flavus Application of edible coatings incorporated Sage (Salvia officinalis) alcoholic extract for inhibition of Aspergillus flavus growth on pistachio kernel [Volume 9, Issue 34, 2012, Pages 85-95]
Aspergillus flavus The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Aspergillus flavus Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Aspergillus flavus Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Aspergillus flavus mold Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks [Volume 19, Issue 132, 2022, Pages 327-340]
Aspergillus niger Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Aspergillus niger Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Aspergillus niger Evaluation of the effect of Daphne odora essential oil on reducing the number of Aspergillus niger inoculated colonies on red guava fruit [Volume 22, Issue 163, 2025, Pages 173-189]
Aspergillus oryzae Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Aspergilus flavus Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil [Volume 9, Issue 36, 2012, Pages 11-19]
Assessment Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
Assess potential health risk Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Asspergillus niger [Volume 13, Issue 57, 2016, Pages 159-167]
Atomic absorption Study of Level and Sources of Pollution in Yazd's White Cheese in Brine by Some Metals [Volume 4, Issue 12, 2007, Pages 1-7]
Atomic absorption Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
Atomic absorption Spectrometer (AAS) Investigation of lead and Cadmium contents of cultivated edible mushrooms consumed in Tehran [Volume 8, Issue 31, 2011, Pages 85-91]
Atomic absorption spectrophotometry Assessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
Atomic force microscope Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Attenuation Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture [Volume 19, Issue 125, 2022, Pages 89-99]
Attitude Investigating adoption component of agricultural organic products from the viewpoints of consumers (A case study in Karaj County) [Volume 10, Issue 38, 2013, Pages 33-43]
Attitude Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Attitude The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Attitude Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Attitude A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Attitude Comprehensive identification of priorities and behavior analysis of packaged fish buyers in Tehran city using structural equation modeling [Volume 21, Issue 147, 2024, Pages 1-15]
Attitude Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Attitude Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Autoclave Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Autolysed yeast In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Automatic Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pasta [Volume 8, Issue 34, 2011, Pages 112-120]
Avicennia marina The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips [Volume 16, Issue 94, 2019, Pages 177-185]
Avishan Shirazi Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]
Avondol nanoparticles Production of alfalfa seed mucilage film with nanoparticles of Avondol (Smyrnium cordifolium Boiss) and milk thistle seed oil and investigation of physical and chemical properties [Volume 21, Issue 147, 2024, Pages 100-113]
Avondol nanoparticles and milk thistle essential oil Extraction of nanoparticles of Avondol plant (Smyrnium cordifolium Boiss) and its use in the preparation of alfalfa seed mucilage biocomposite and milk thistle seed oil and investigation of its physicochemical properties. [Volume 21, Issue 147, 2024, Pages 114-130]
Azar variety Some physical and mechanical properties of two varieties of Almond [Volume 8, Issue 30, 2011, Pages 49-57]
Azar variety Determination of some physical and mechanical properties of two varieties Almond kernel, under cutting loading [Volume 8, Issue 33, 2011, Pages 69-78]
Azivash plant (Corchorus olitorius L) Gum Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]

B

Bacillus Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Bacillus Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Bacillus Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species [Volume 21, Issue 156, 2024, Pages 80-91]
Bacillus and Acetobacter bacteria Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Bacillus cereus A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Bacillus cereus Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Bacillus coagulans Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Bacillus coagulans Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Bacillus coagulans Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Bacillus coagulans Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Bacillus licheniformis Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Bacillus licheniformis Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Bacillus subtilis A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Bacillus subtilis IMD34 PHYSICO-CHEMICAL CHARACTERIZATION OF ALPHA AMYLASE FROM BACILLUS SUBTILIS IMD34 USING FOOD WASTE AS SUBSTRATE [Volume 21, Issue 155, 2024, Pages 121-136]
Back propagation artificial neural network Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Backscattering imaging Evaluation and prediction of mechanical properties of potato during storage by laser light backscattering imaging [Volume 15, Issue 83, 0, Pages 237-250]
Bacteria Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
Bacteria Improving storage of sugar beet to reduction of microbial flou in silo Behzad, Kh. 1, Mazaheri Tehrani, M. 1 , Mortazavi, S. A. 1, , Shahidi Noghabi, M.2ïª Behzad, R. 3 [Volume 11, Issue 45, 2014, Pages 111-122]
Bacterial cellulose Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design [Volume 21, Issue 150, 2024, Pages 26-43]
Bacterial counts Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
Bacteriocin Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Bacteriocin Partial Purification and Characterization of produced Bacteriocins by Two East-Azarbayjan Native Isolates of Lactobacillus plantarum [Volume 15, Issue 83, 0, Pages 399-407]
Bacteriocin Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Bacteriocin Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Badrashboo Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria [Volume 21, Issue 156, 2024, Pages 150-166]
Badrashboo Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains [Volume 21, Issue 156, 2024, Pages 226-240]
Baggett Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
Baguette bread Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread [Volume 4, Issue 15, 2007, Pages 1-8]
Baguette bread Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Baguette bread Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Baguette bread Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Baguette bread Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Baguette bread Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Baker's yeast Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Bakery yeast Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
Baking Application of farinograph quality number (FQN) in evaluating baking quality of wheat. [Volume 6, Issue 21, 2009, Pages 23-33]
Baking Method Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Baking soda Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Baking time Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality . [Volume 12, Issue 47, 2015, Pages 87-96]
Balango seed Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Balangu Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Balangu Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Balangu gum Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum [Volume 17, Issue 102, 2020, Pages 83-92]
Balangu gum Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Balangu seed Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Balangu seed gum Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Balangu seed gum Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Balangu seed gum Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Balangu seed gum Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
BalanguShirazi gum The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1ïª [Volume 11, Issue 42, 2014, Pages 129-139]
Balangu Shirazi (Lallemantia Royleana) gum The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Balangu Shirazi seed gum Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream [Volume 18, Issue 112, 2021, Pages 97-112]
Ball diameter ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Bamboo Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Bambusa arundinacea Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Banana the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Barbari Study of the effect of slow freezing and frozen storage on sensory characteristics of Sangak and Barbari breads [Volume 6, Issue 20, 2009, Pages 65-75]
Barbari [Volume 13, Issue 50, 2016, Pages 113-123]
Barbari Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Barbari bread Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Barbari bread Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread) [Volume 8, Issue 30, 2011, Pages 69-79]
Barbari bread Production of bioemulsifier (Emulsan) from Acinetobacter calcoaceticus and effect on staling and quality of Barbary bread [Volume 8, Issue 33, 2011, Pages 27-34]
Barbari bread Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour [Volume 9, Issue 36, 2012, Pages 77-85]
Barbari bread Using response surface methodology to evaluation and optimization of dough mixing time on quality properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3, Mortazavi. S. A. 4 [Volume 12, Issue 46, 2015, Pages 187-197]
Barbari bread Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score [Volume 12, Issue 47, 2015, Pages 133-140]
Barbari bread Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology [Volume 12, Issue 47, 2015, Pages 181-196]
Barbari bread [Volume 13, Issue 50, 2016, Pages 23-31]
Barbari bread Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread [Volume 15, Issue 77, 0, Pages 133-123]
Barbari bread Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Barbari bread Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Barbari bread The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Barbari bread Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Barbariʼs bran bread Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
Barbary bread Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
Barbecued chicken Effect of essential oils of oregano and nutmeg on growth and surviavl of Staphylococcus aureus in barbecued chicken [Volume 8, Issue 33, 2011, Pages 35-41]
Barberry Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices Mohamadi, M. 1 ïª, Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3 [Volume 12, Issue 46, 2015, Pages 49-59]
Barberry An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris) [Volume 15, Issue 85, 0, Pages 141-150]
Barberry Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Barberry Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Barberry Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour [Volume 18, Issue 118, 2021, Pages 43-54]
Barberry The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics [Volume 22, Issue 161, 2025, Pages 286-296]
Barberry fruit Modeling of thin-layer drying kinetics of barberry Fruit (Berberis Vulgaris) using artificial neural network Gorjian, Sh. 1ïª, Tavakoli Hashtjin, T. 2, Khosh Taghaza, M. H. 3 [Volume 11, Issue 45, 2014, Pages 1-12]
Barberry juice Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice [Volume 15, Issue 82, 0, Pages 373-385]
Barberry leather The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Barhang seed mucilage Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Barijeh Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Barley Effect of malting on physico-chemical properties of barleys variety (Sahra) and applicability of using unmalted barley as an adjunct [Volume 9, Issue 36, 2012, Pages 97-107]
Barley Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Barley Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Barley Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Barley Flour Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads [Volume 9, Issue 37, 2012, Pages 37-46]
Barley Flour Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
Barrier properties Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Basil Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Basil The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Basil extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
Basil gum The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Basil gum The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Basil gum Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Basil Seed Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Basil Seed Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Basil seed gum Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
Basil seed gum The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Basil seed gum nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Basil seed gum Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Basil seed gum Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Basil seed gum Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Basil seed gum Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Basil Seed Mucilage Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Batch fermentation Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
Batch fermentation Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Batch fermentation Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Batter viscosity Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Bay laurel The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Beans Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Beef Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef [Volume 15, Issue 84, 0, Pages 101-109]
Beef The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Beefbologna The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Beefburgers [Volume 13, Issue 60, 2016, Pages 173-186]
Beef fillet Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
Beef fillet Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Beef meat Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Beef patties Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Beef Sausage Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Beef slaughter Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
Bee pollen Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Bee pollen Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Bee pollen Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Beeswax Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Beeswax Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Beeswax Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Beet Molasses Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Beetroot Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Beetroot Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Beet sugar factory Pinch Analysis for Energy Optimization in Chahar Mahal Sugar Factory [Volume 4, Issue 15, 2007, Pages 73-80]
Behnken design؛ Clarification Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme [Volume 22, Issue 165, 2025, Pages 44-60]
Beji Barsaq cake Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Bell Pepper Extracts Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Beluga The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2022, Pages 155-165]
Beluga Sturgeon The extraction of gelatin from Caspian Sea( Huso Huso) skin and survey its rheological properties [Volume 15, Issue 84, 0, Pages 429-439]
Beneficial Foods Investigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Bene kernel oil The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Bentonit Refining of raw cane juice with bentonit:l- determination of optimum quantity of bentonit & pH [Volume 2, Issue 7, 2005, Pages 1-10]
Bentonite The investigation of bentonite and gelatin effects on purification indexes of raw sugar beet juice to production of liquid sugar [Volume 12, Issue 48, 2015, Pages 175-190]
Bentonite Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Berry Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Berry shedding percentage The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid [Volume 21, Issue 148, 2024, Pages 16-30]
Besat market Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Beta-carotene Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
Beta-carotene Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Beta-carotene Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Betacryptoxanthin The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 49-60]
Betacyanin Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Beta cyclodextrin Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Beta-cyclodextrin The effect of using chitosan and Î²-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Beta-glucan The effect of hydrothermal processing on physicochemical and functional of oat Î²-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
Betalyzer Physicochemical characteristics and mineral analysis of white sugar during Operation [Volume 21, Issue 149, 2024, Pages 195-209]
Betanin Extraction of red beet extract with Î²-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Betanin pigment 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) [Volume 19, Issue 122, 2022, Pages 71-82]
Betaxanthin Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Beverage powder The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Beverages Optimizing the formulation of aloe vera-based vegetable diet drink [Volume 21, Issue 152, 2024, Pages 30-50]
BHA Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
BHA antioxidant Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ÂºC [Volume 6, Issue 22, 2009, Pages 73-82]
Biarum carduchcorum Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Bifidobacterium animalis subsp. Lactis Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Bifidobacterium animalis subsp. lactis BB-12 In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2022, Pages 91-102]
Bifidobacterium animalis subsp. lactis BB12 Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Bifidobacterium bifidium Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Bifidobacterium bifidum Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Bifidobacterium lactis Survival of Bifidobacterium lactis and Lactobacillus acidophilus in Iranian doogh flavored by ziziphora extract Voosogh, A. S. 1, Khomeiri, M. 2 *, Kashani Nijad, M. 3, Jafari, S. M. 2 [Volume 6, Issue 23, 2009, Pages 77-85]
Bifidobacterium lactis Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Big Head Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ÂºC [Volume 6, Issue 22, 2009, Pages 73-82]
Bighead carp Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Big head (Hypophtalmichthys nobilis) Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Bi-layer edible film Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Bilayer film Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Bioaccumulation Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
Bioactive Crocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Bioactive The use of polyphenols in egg active packaging to extend its shelf life, a review [Volume 21, Issue 157, 2024, Pages 239-257]
Bioactive components Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Bioactive compound Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Bioactive compound Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Bioactive compound Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Bioactive compound groups Assessment of the Antioxidant Effects of Urtica dioica Aqueous Extract on Free Radical Scavenging, Determination of Total Phenol and Flavonoid Content, and the Bioactive Compound Groups [Volume 21, Issue 154, 2024, Pages 163-172]
Bio-active compounds Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Bioactive compounds Changes of the bioactive compounds, antioxidant activity and respiration rate of blood orange during storage Mohammadhosseini, Z. 1, Hashemi, M. 2ïª, Mohammadi A. 3, Badie, F. 4, Eshghi, S. 1, Ahmadisomeeh, K. 5 [Volume 11, Issue 43, 2014, Pages 41-52]
Bioactive compounds [Volume 14, Issue 64, 2017, Pages 142-127]
Bioactive compounds Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Bioactive compounds Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with Î²-cyclodextrin (Î²-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Bioactive compounds Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Bioactive compounds A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Bioactive compounds The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Bioactive compounds Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Bioactive compounds Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Bioactive compounds Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Bioactive compounds Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Bioactive compounds The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2022, Pages 397-409]
Bioactive compounds Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Bioactive compounds Optimization of ultrasonic-assisted extraction of the effective compounds from hops (Humulus lupulus) [Volume 20, Issue 141, 2023, Pages 75-92]
Bioactive compounds Effect of Supercritical CO2 and Microwave-assisted Extraction Methods on Bioactive Compounds Extraction from Silybum marianum Seed [Volume 21, Issue 148, 2024, Pages 31-44]
Bioactive compounds Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: âin vitroâ [Volume 21, Issue 151, 2024, Pages 186-196]
Bioactive compounds Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Bioactive compounds Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Bioactive compounds Application of High Encapsulation of Nutritional and Bioactive Compounds from Black Bean (Cajanus sp.) in Functional Ice Cream [Volume 22, Issue 160, 2025, Pages 299-308]
Bioactive compounds Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Bioactive compounds Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Bioactive compounds Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Bioactive compounds Effect of foliar potassium spraying on productivity and quality of grape fruits (Vitis vinifera) under different irrigation levels [(Articles in Press)]
Bioactive compounds release Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2022, Pages 79-89]
Bioactive edible coating Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Bioactive extract Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Bioactive extract Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Bioactive extract Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2022, Pages 173-181]
Bioactive extract Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Bioactive extract Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Bioactive food coating Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Bioactive packaging Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Bioactive Peptide The effect of ultrasound pretreatment on the antioxidant properties of hydrolyzed protein from flaxseed meal using alcalase and pancreatin enzymes by response surface methodology [Volume 21, Issue 147, 2024, Pages 187-205]
Bioactive Peptide Investigating the addition of rainbow trout visceral hydrolyzed protein on the quality properties of cooked hamburger [Volume 21, Issue 157, 2024, Pages 145-156]
Bioactive peptides optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed [Volume 15, Issue 84, 0, Pages 75-88]
Bioactive peptides Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough [Volume 18, Issue 114, 2021, Pages 109-120]
Bioactive peptides Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Bioactive peptides IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Bioactive peptides Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Bioactive peptides Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Bioactive peptides Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Bioavailability Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Biochemical Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Biochemical analysis Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Biochemical Characteristics Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Biochemical tests Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Biodegradable Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
Biodegradable Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
Biodegradable Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Biodegradable The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
Biodegradable Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performance [Volume 21, Issue 149, 2024, Pages 140-158]
Biodegradable film Preparation and determination of some physicochemical properties of biodegradable proteinous film from bitter vetch (Vicia ervilia) seed [Volume 12, Issue 48, 2015, Pages 129-138]
Biodegradable film Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Biodegradable film Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Biodegradable film Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon [Volume 18, Issue 119, 2021, Pages 95-112]
Biodegradable film Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Biodegradable film Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Biodegradable film Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2022, Pages 251-263]
Biodegradable film Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Biodegradable film Investigating the Functional, Mechanical and Structural Characteristics of Soy Protein Isolate Biodegradable Film Containing Nanoclay (Montmorillonite) and Salvia officinalis Essential oil [Volume 21, Issue 146, 2024, Pages 93-105]
Biodegradable film Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein [Volume 21, Issue 157, 2024, Pages 220-238]
Biodegradable Films Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Biodegradable Films Modeling the Release of Rosemary Essential Oil from Zein-Pectin Multilayer Films: Effect of Layer Sequence and Encapsulation Method on Film Properties [(Articles in Press)]
Bio Emulsifier Effects of lipase on quality characteristics of bugget [Volume 12, Issue 49, 2015, Pages 167-176]
Bioethanol Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Bio film Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Biofilm Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Biofilm Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Biogenic amines Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
Biogenic amines Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136 [Volume 21, Issue 149, 2024, Pages 223-240]
Biogenic amines The viability of Lactiplantibacillus pentosus v390 under acidic and bile conditions, and evaluation of its antimicrobial activity and safety [Volume 21, Issue 153, 2024, Pages 192-206]
Biogenic amines Phenotypic and molecular identification of the non-pathogenic lactic acid bacteria isolated from the local sheep yogurt [Volume 22, Issue 160, 2025, Pages 1-12]
Biological activity Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Biological activity Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Biological activity Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Biological control Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2022, Pages 43-57]
Biological honey Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Biological properties Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Biological properties Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Biomass Emulsan production by Acinetobacter calcoaceticus RAG-1 ATCC-31012 [Volume 7, Issue 26, 2010, Pages 117-125]
Biomass Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge [Volume 21, Issue 150, 2024, Pages 182-191]
Bionanocomposite Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide [Volume 15, Issue 80, 0, Pages 235-244]
Bionanocomposite Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Bio-nanocomposite film [Volume 15, Issue 81, 0, Pages 443-455]
Bionanocomposites Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Bio-packaging Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Biophysical properties Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
Biopolymer Effect of saturated and unsaturated oils in bioplastic (PHB) Production via Azotobacter chorrochocum Bacteria [Volume 8, Issue 29, 2011, Pages 19-27]
Biopolymer [Volume 14, Issue 64, 2017, Pages 115-103]
Biopolymer The use of polyphenols in egg active packaging to extend its shelf life, a review [Volume 21, Issue 157, 2024, Pages 239-257]
Biopreservation The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach [Volume 8, Issue 34, 2011, Pages 27-34]
Bio-preservative Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Biosilage Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Biosorption Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Biosurfactant Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Biosynthesis Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review [Volume 21, Issue 150, 2024, Pages 76-94]
Biotechnology Review on lycopene characteristics and role of microorganisms on its production [Volume 8, Issue 30, 2011, Pages 11-25]
Biotechnology Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review [Volume 21, Issue 150, 2024, Pages 76-94]
Biotin Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
Bio yield Some physical and mechanical properties of squash for cutting head processing [Volume 8, Issue 28, 2011, Pages 73-79]
Bio-yogurt Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Bioyogurt Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
Biscuit Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Biscuit Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Biscuit Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
Biscuit Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
Biscuit Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system [Volume 20, Issue 143, 2023, Pages 30-44]
Biscuit dough Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Biscuits The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]
Biscuits Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Biscuits Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2022, Pages 107-115]
Biscuits Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Bistorta officinalis Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Bistorta officinalis Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Bitter orange seed cotyledon Microwave-assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties [Volume 21, Issue 146, 2024, Pages 138-157]
Bitter Vetch Preparation and determination of some physicochemical properties of biodegradable proteinous film from bitter vetch (Vicia ervilia) seed [Volume 12, Issue 48, 2015, Pages 129-138]
Bitter Vetch Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Blackberry Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Blackberry Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Black-eye pea Some of mechanical properties of black-eyed pea (Vigna sinensis L) Rasekh, M. ïª [Volume 11, Issue 44, 2014, Pages 35-46]
Black fig extract Nanoliposome of black fig Anthocyanins and its application in kombucha beverage [Volume 21, Issue 148, 2024, Pages 45-61]
Black grape Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Black grape Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Black Pepper Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Black rice bran PHYSICOCHEMICAL CHARACTERISTICS OF BLACK RICE BRAN OIL BASED ON STABILIZED OVEN WITH MACERATION EXTRACTION [Volume 22, Issue 164, 2025, Pages 30-39]
Black seed Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Black seed Investigating the effect of black seed extract on the physicochemical, sensory and microbial characteristics of lactic cheese [Volume 21, Issue 157, 2024, Pages 17-30]
Black Spanish radish Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean [Volume 15, Issue 82, 0, Pages 63-71]
Black Tea Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Blanched Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Blanched pretreatment Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Blanching [Volume 13, Issue 50, 2016, Pages 239-249]
Blanching Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Blanching Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Blanching Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
Blanching Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Blanching The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Blanching Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Blanching The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Bleaching Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Bleaching efficiency Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Bleaching efficiency Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Blockchain Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Blockchain Leveraging Blockchain Technology for Food Supply Chain to Avoid the Intermediaries in Bangladesh [(Articles in Press)]
Blood factors Study of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Blood orange Changes of the bioactive compounds, antioxidant activity and respiration rate of blood orange during storage Mohammadhosseini, Z. 1, Hashemi, M. 2ïª, Mohammadi A. 3, Badie, F. 4, Eshghi, S. 1, Ahmadisomeeh, K. 5 [Volume 11, Issue 43, 2014, Pages 41-52]
Blood orange Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Boiling Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Bologna Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
Bolu cukke Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone [Volume 22, Issue 164, 2025, Pages 16-29]
Boswellia carteri Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Boswellia sacra Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Botrytis cinere Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries [Volume 21, Issue 156, 2024, Pages 49-62]
Botrytis cinerea Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Bottom mushroom Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Botulism” A new integrated model to evaluate time-temperature indicators for fresh seafood with the purpose of protection against botulism [Volume 12, Issue 49, 2015, Pages 133-143]
Box–Behnken design Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
B.persicum L. essential oil Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Bran Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Brand Identification effective factors on branding in Iranian food industrial companies [Volume 12, Issue 47, 2015, Pages 159-170]
Brand Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Brand choice Identification effective factors on branding in Iranian food industrial companies [Volume 12, Issue 47, 2015, Pages 159-170]
Bran of rice Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Bread Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD) [Volume 4, Issue 14, 2007, Pages 15-20]
Bread The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Bread Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
Bread Different approaches for determination of bread staling [Volume 6, Issue 20, 2009, Pages 53-63]
Bread The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
Bread Effect of different levels of gum tragacanth on bread quality [Volume 10, Issue 38, 2013, Pages 103-112]
Bread Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Bread Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Bread Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
Bread The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Bread Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Bread The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
Bread Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread [Volume 19, Issue 132, 2022, Pages 161-172]
Bread Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Bread Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage [Volume 21, Issue 152, 2024, Pages 117-131]
Bread Optimization of producing baguette bread containing acorn flour and evaluating its characteristics [Volume 21, Issue 154, 2024, Pages 1-14]
Bread Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Bread consumption Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Bread dough Effects of tomato pulp and sugar beet pulp powders on the farinograph properties of bread dough [Volume 8, Issue 33, 2011, Pages 1-9]
Bread dough Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Bread properties [Volume 13, Issue 50, 2016, Pages 1-10]
Bread quality Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread) [Volume 8, Issue 30, 2011, Pages 69-79]
Bread shelf-life Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract [Volume 21, Issue 148, 2024, Pages 141-153]
Bread staling Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace [Volume 12, Issue 47, 2015, Pages 97-108]
Bread wastage Evaluation of some effective factors on traditional bread wastage in Zanjan [Volume 10, Issue 40, 2013, Pages 37-45]
Bread wastage The efficiency of Zeolite and Citric acid in the control of mold growth and production of Aflatoxin in dry breads wastage across the Mashhad and it's modeling with artificial neural networks method [Volume 12, Issue 48, 2015, Pages 99-114]
Breakage Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Breakfast cake Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Breakfast cake Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Breakfast cereal Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Breakfast cream The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Breakfast halva Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Breaking strength Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Breast Cancer Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Breast Cancer Cytotoxic effects of Enterococci isolated from traditional Iranian dairy products on breast cancer cell line SK-BR-3 [Volume 21, Issue 155, 2024, Pages 198-211]
Brittleness Drying of apple slice by halogen dryer Karimi, S. 1, Khoshtaghaza, M. H. 2ïª [Volume 11, Issue 44, 2014, Pages 167-175]
Brix Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Brix Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 10, Issue 41, 2013, Pages 141-148]
Brix Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Brix Physicochemical characteristics and mineral analysis of white sugar during Operation [Volume 21, Issue 149, 2024, Pages 195-209]
Brix degree The use of falling-climbing film evaporator for concentration of indigenous orange juice [Volume 6, Issue 21, 2009, Pages 83-92]
Broccoli Sprout Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Broccoli Sprout Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Broccoli sprout extract Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C [Volume 19, Issue 131, 2022, Pages 211-222]
Broiler Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Bromelain Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Bronze Die Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Brotchen Bread Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Broth Dillution Susceptibility Test Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Broth microdilution 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 [Volume 16, Issue 91, 2019, Pages 347-356]
Browning The behavior of persimmon fruit cv. Karaj in response to postharvest hot water treatments and storage temperature [Volume 12, Issue 48, 2015, Pages 13-26]
Browning Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Browning Evaluation of physicochemical properties of dried Damavandâs apple slices under the effect of grape pomace extract [Volume 18, Issue 119, 2021, Pages 35-45]
Browning Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Browning Effect of Aloe vera gel enriched with sesame oil, honey and Zataria multiflora Boiss essential oil on browning reduction of ber fruit [Volume 21, Issue 146, 2024, Pages 180-194]
Browning The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage [Volume 21, Issue 150, 2024, Pages 1-15]
Browning degree Cavitation effects of sonication on microbial load and physicochemical properties of orange juice [Volume 15, Issue 83, 0, Pages 217-226]
Browning index Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Browning index Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
Browning index Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants [Volume 19, Issue 128, 2022, Pages 1-10]
Browning intensity The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Browning reaction Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz) [Volume 12, Issue 47, 2015, Pages 171-180]
Browning reactions Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment [Volume 21, Issue 146, 2024, Pages 42-56]
Brown marine algae Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract [Volume 19, Issue 122, 2022, Pages 199-209]
Brown marine algae Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Brown rice Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Brown rice malt extract Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Brucella species The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Bruise Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
Bruise Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
B. subtilis Natto Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Buckwheat The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Bud flour Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Buffalo Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
Buffalo’s Yogurt Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Bug-damaged Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Bug-damage wheat Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Bugget Effects of lipase on quality characteristics of bugget [Volume 12, Issue 49, 2015, Pages 167-176]
Bulk bread Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Bulk density Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
Bulk density Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Bulk milk somatic cell counts Total bulk cow milk somatic cell counts and its relation with milk composition in Khorasan Razavi province in Iran [Volume 6, Issue 21, 2009, Pages 63-73]
Bulky Bread Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]
Bunium persicum Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Bunium persicum essential oil Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Butter [Volume 13, Issue 50, 2016, Pages 33-39]
Butter Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Butter Essential Oil Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Button mushroom Agaricus bisporus Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Buyers behavior Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
By-product Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]

C

Cabinet drier The use of digital imaging for evaluating color changes of rutab during drying in a cabinet drier [Volume 6, Issue 21, 2009, Pages 43-52]
Cabinet drier Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier [Volume 9, Issue 36, 2012, Pages 1-10]
Cabinet dryer Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Cabinet solar dryer Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
CaCl2 Effect of processing conditions on chemical and sensory properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend. [Volume 6, Issue 20, 2009, Pages 85-96]
Cadmium Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Cadmium Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
Cadmium The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
Cadmium Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Cadmium and Fish can Determination of Lead, Tin, Cupper and Cadmium in Iranian caned fish. [Volume 8, Issue 30, 2011, Pages 27-32]
Cadmium (Cd) Investigation of lead and Cadmium contents of cultivated edible mushrooms consumed in Tehran [Volume 8, Issue 31, 2011, Pages 85-91]
Caffeic acid The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin [Volume 18, Issue 111, 2021, Pages 267-277]
Caffeine Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Caffeine Study on textural and color characteristics of UF-white cheese containing caffeine [Volume 21, Issue 156, 2024, Pages 211-225]
Caffeine The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Cailcium alginate Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
Cake Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. [Volume 13, Issue 53, 2016, Pages 71-78]
Cake [Volume 13, Issue 61, 2016, Pages 193-183]
Cake The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method [Volume 15, Issue 82, 0, Pages 359-372]
Cake Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Cake The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Cake Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Cake Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Cake Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Cake Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Cake Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Cake The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Cake Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Cake Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Cake Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Cake nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Cake Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Cake Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Cake Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Cake Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Cake Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Cake Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]
Cake Quinoa flour and Malva neglecta powder as functional components to improve the quality of gluten-free rice cake formulation [(Articles in Press)]
Cake Batter Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]
Cakes Effect of inulin on the qualitative characteristics of cake Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4. [Volume 12, Issue 46, 2015, Pages 41-48]
Cakes Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Calcium Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone [Volume 22, Issue 164, 2025, Pages 16-29]
Calcium carbonate Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Calcium chloride Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz) [Volume 12, Issue 47, 2015, Pages 171-180]
Calcium chloride The Effects of Calcium chloride, Hot Water Treatment and Polyethylene Bag Packaging on the Storage Life and Quality of Pomegranate (Cv: Malas- Saveh) [Volume 4, Issue 13, 2007, Pages 1-10]
Calcium chloride Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Calcium sulfate Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Calibration Designing and manufacturing of multifunctional texture analyzer with the ability to analyze textural properties under various controlled temperature and humidity conditions [Volume 17, Issue 106, 2020, Pages 145-155]
Calorie The feasibility of producing enriched and low calorie sponge cakes with spinach puree [Volume 15, Issue 84, 0, Pages 375-384]
Calorie The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Calorie intake Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Calories Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Calotropis procera Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Camel Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Camelina oil An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Camelina oil Study of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Camelina sativa oil Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions [Volume 21, Issue 153, 2024, Pages 144-156]
Camellia sinensis Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Camel meat The effect of mixed Ø²uring on some of microbial index in camel meat Marzban, B. 1, Ghaisari, H. R. 2 , Firouzi, R. 3ïª [Volume 11, Issue 43, 2014, Pages 53-58]
Camel meat Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Campylobacter coli Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Campylobacter jejuni Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Cancao licorice Cream microencapsulation by using spray drayer technique [Volume 1, Issue 1, 2004, Pages 1-6]
Candling Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Cannabis extract Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Canned products Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Canning Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
Canola oil Heat stability of the oils from current canola cultivars in Iran [Volume 6, Issue 23, 2009, Pages 11-16]
Canola oil Comparison on stability of oil extracted from three major canola varieties grown in Golestan Province during storage time Beigmohammadi, Z.1, Maghsoudlou, Y.2*, Sadeghi Mahoonak, A. R.2, Safafar, H.3 [Volume 6, Issue 23, 2009, Pages 19-28]
Canola oil Relation of Fatty Acids Composition with Stability of Sunflower and Canola Oil Blends [Volume 4, Issue 13, 2007, Pages 67-76]
Canola oil [Volume 13, Issue 50, 2016, Pages 101-111]
Canola oil Oleogel production from canola oil with mixture of ethyl cellulose and polyglycerol polyricinoleate [Volume 15, Issue 81, 0, Pages 77-86]
Canola oil The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Canola oil Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Canola oil Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Canola oil Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane [Volume 21, Issue 156, 2024, Pages 167-184]
Canola oil Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Canola oil Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Cans Study of Histamine Content in Canned Tuna Fish Produceds in Iran by ELISA Method [Volume 4, Issue 13, 2007, Pages 77-84]
Cantaloupe Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
Cantaloupe Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices [Volume 18, Issue 119, 2021, Pages 183-192]
Cantaloupe Seed Protein Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Canthaxanthin Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Capacitance sensor Quantifying the Best Mathmatical Model for Online Prediction of Starch Gelatinization Degree of Parboiled Rice (Shiroudi Variety) During Soaking of Parboiling Process [Volume 15, Issue 85, 0, Pages 265-277]
Capparis spinosa Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Capparis spinosa Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Capparis spinosa L Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Caraway The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Caraway Extract Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Carbonated juice The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
Carbonation Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
Carbon Dioxide An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Carbon nanotubes Covalent immobilization of Aspergillus oryzae Î²-galactosidase and Bacillus licheniformis protease with Amino-Multi Walled Carbon Nanotubes [Volume 20, Issue 145, 2023, Pages 208-225]
Carbon quantum dots Applications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Carbonyl value Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
Carbonyl value Estimation of the relative stability of vegetable oils in terms of the accelerated tests [Volume 8, Issue 28, 2011, Pages 11-17]
Carboxyl Methyl Cellulose Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Carboxy methyl cellulose Antifungal properties of CMC-based films containing potassium sorbate on selected Aspergillus strains in pistachio [Volume 8, Issue 33, 2011, Pages 43-50]
Carboxymethyl cellulose Investigating of physical properties of carboxymethyl cellulose â oleic acid composite biodegradable edible films [Volume 6, Issue 21, 2009, Pages 35-42]
Carboxymethyl cellulose Improving the physical properties of starch and starch â carboxymethyl cellulose composite biodegradable films [Volume 6, Issue 22, 2009, Pages 1-11]
Carboxymethyl cellulose A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
Carboxymethyl cellulose Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Carboxymethyl cellulose Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets [Volume 15, Issue 78, 0, Pages 191-203]
Carboxymethyl cellulose Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Carboxymethyl cellulose Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Carboxymethyl cellulose Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Carboxymethyl cellulose Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Carboxymethyl cellulose Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Carboxymethyl cellulose Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties [Volume 18, Issue 113, 2021, Pages 273-287]
Carboxymethyl cellulose Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Carboxymethyl cellulose Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Carboxymethyl cellulose Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa [Volume 21, Issue 156, 2024, Pages 38-48]
Carboxymethyl cellulose Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Carboxymethylcellulose Fabrication and evaluation of properties of carboxymethyl cellulose-based hybrid nanocomposites reinforced with titanium dioxide and montmorillonite [Volume 15, Issue 81, 0, Pages 35-47]
Carboxymethylcellulose Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Carboxymethylcellulose The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream [Volume 18, Issue 115, 2021, Pages 143-155]
Carboxymethylcellulose Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Carboxymethylcellulose Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Carboxymethylcellulose Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Carboxy Methyl Cellulose Coatings Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Carboxymethyl Chitosan Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Cardamom essence Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Cardamom Oil Essential Oil Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Cardin extract Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Cardiovascular Disease The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Carotenoid Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 19-29]
Carotenoid The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 49-60]
Carotenoid [Volume 14, Issue 64, 2017, Pages 8-1]
Carotenoid content Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Carotenoids Evaluation of apricot (Prunus armeniaca L.) antioxidant changes during storage at cold room Koushesh Saba, M. 1, Arzani, K. 2 ïª, Barzegar, M. 3 [Volume 11, Issue 44, 2014, Pages 11-21]
Carotenoids Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Carp The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Carpio Investigation of textural properties of fish protein isolate and surimi gels produced from carpio Moosavi-Nasab, M. 1,2 ïª, Azadian, M.3, Farahnaky, A. 2, Abedi, E. 3 [Volume 11, Issue 44, 2014, Pages 95-103]
Carpio Production of fish protein isolate and surimi from carpio and investigation of their colorimetric parameters Azadian, M. 1 ïª, Moosavi-Nasab, M. 2 [Volume 10, Issue 41, 2013, Pages 59-67]
Carrageenan gum Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Carrier nanocapsules Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Carrier nanocapsules Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Carrier nanocapsules Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Carrot Study the effect of temperature and slicing on respiration rate of peeled carrot [Volume 8, Issue 29, 2011, Pages 1-8]
Carrot Investigation of vacuum pressure and storage time on the quality of tomato and carrot [Volume 12, Issue 47, 2015, Pages 231-241]
Carrot Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Carrot Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Carrot Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Carrot The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Carrot QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Carrot The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Carrot juice Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
Carrot juice The Study of Kinetics of Polyphenol Oxidase Inactivation in Carrot Juice by Ohmic Heating [Volume 21, Issue 153, 2024, Pages 63-75]
Carrot juice Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Carrot-orange juice Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
Carrot pomace Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace [Volume 19, Issue 128, 2022, Pages 147-159]
Carrot Pomace Powder The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Carrot Pomace Powder Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace [Volume 19, Issue 128, 2022, Pages 147-159]
Carrots Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
Carrots Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Carum carvi Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Carum Copticum The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Carum copticum essence Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
Carum copticum essential oil Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4ËC [Volume 15, Issue 83, 0, Pages 315-328]
Carvacral Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Carvacrol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
Carvacrol Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2022, Pages 43-57]
Casein Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Casein Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems [Volume 21, Issue 151, 2024, Pages 174-185]
Casein Production of test lines paper with occ modified fibers and sodium caseinate crosslinker [Volume 21, Issue 157, 2024, Pages 67-81]
Caseinate Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Casein hydrolysate (CH) Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
Casein hydrolysate (CH) Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
Casein micelle Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
Caspian Kutum Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction [Volume 21, Issue 149, 2024, Pages 99-113]
Caspian Sea Yogurt Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) [(Articles in Press)]
Cassava starch Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Cast tape drying Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Catalase The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Catalpa (Catalpa bignonioides) Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid [Volume 8, Issue 34, 2011, Pages 87-93]
Catalpic acid Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid [Volume 8, Issue 34, 2011, Pages 87-93]
Catalytic Activity Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Catechin Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Cationic surfactant Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Caustic refining Loss in the Caustic Refining of Edible Oils and the Necessity of its Control [Volume 4, Issue 12, 2007, Pages 35-44]
Caviar The effect of pasteurization temprature on texture and sensory properties of persian sturgeon caviar [Volume 9, Issue 37, 2012, Pages 57-65]
Cd Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
Celery Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Celery Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Celery Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Celery The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Celery juice Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Celery juice The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Celery powder Effect of the carrier on the properties of celery powder produced by spray dryer [Volume 15, Issue 81, 0, Pages 413-421]
Celery seed Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Celiac The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Celiac Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
Celiac Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Celiac A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
Celiac The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
Celiac Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Celiac Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Celiac Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Celiac Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Celiac Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Celiac Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2022, Pages 211-224]
Celiac and Diabetic disease Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Celiac bread Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Celiac disease [Volume 13, Issue 61, 2016, Pages 86-77]
Celiac disease 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 [Volume 16, Issue 91, 2019, Pages 45-56]
Celiac disease Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Celiac disease Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Celiac disease Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Celiac disease Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Celiac disease Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
Celiac disease Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours [Volume 21, Issue 151, 2024, Pages 1-12]
Celiac disease Quinoa flour and Malva neglecta powder as functional components to improve the quality of gluten-free rice cake formulation [(Articles in Press)]
Celiac diseases Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Cell coefficient Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Cell-free supernatant Isolation and identification of Limosilactobacillus fermentum ARD2 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties [Volume 21, Issue 154, 2024, Pages 184-201]
Cellulase enzyme Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Cellulase soybean oil Effect of operational variables on aqueous enzymatic oil extraction from soybean [Volume 8, Issue 29, 2011, Pages 73-81]
Cellulose Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
Cellulose Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Cellulose Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Cellulose Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Cellulose Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Cellulose Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Cellulose derivatives Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Cellulose extraction Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Cellulose nanocrystals Investigation of barrier properties of the coated and treated papers with polycaprolactone/cellulose nanocrystals/ZnO nanoparticles [Volume 17, Issue 107, 2020, Pages 91-105]
Cellulose Nanofiber Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Cellulose Nanofiber Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Cell Viability.‎ The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Central composite design Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Central composite rotatable The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Central composite Rotatable design (CCRD) Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Cereal flour Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Cereals Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Chamomile Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Characteristics Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Characteristics Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Charkhak gum Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Chavil Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Cheap fish Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Cheddar Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Cheese Study of Level and Sources of Pollution in Yazd's White Cheese in Brine by Some Metals [Volume 4, Issue 12, 2007, Pages 1-7]
Cheese Method Validation of Aflatoxin M1 in Iranian White Cheese by High Performance Liquid Chromatography and Immunoaffinity Columns [Volume 4, Issue 12, 2007, Pages 73-79]
Cheese Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
Cheese Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2 [Volume 9, Issue 35, 2012, Pages 25-34]
Cheese Study on the antibacterial effects of Cuminum cyminum essential oil on Listeria monocytogenes in Iranian white cheese [Volume 9, Issue 35, 2012, Pages 35-44]
Cheese Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3ïª, Khadiri, B. 4 , Keshavarz, H.5 [Volume 12, Issue 46, 2015, Pages 211-218]
Cheese Production and physicochemical, rheological, sensory analysis of âLourâ cheese [Volume 12, Issue 49, 2015, Pages 41-49]
Cheese The Effect of Different Salt Concentrations on the Physicochemical and Sensory Properties of Probiotic White Cheese Prepared by Ultrafiltration Method [Volume 15, Issue 83, 0, Pages 203-215]
Cheese Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Cheese Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Cheese Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties [Volume 19, Issue 124, 2022, Pages 271-284]
Cheese The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Cheese Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Cheese Isolation and identification of antibiotic-resistant Salmonella spp. from local Koozeh and Poosti cheeses [Volume 21, Issue 152, 2024, Pages 64-76]
Cheese The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Cheese-based beverage Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions [Volume 19, Issue 122, 2022, Pages 115-127]
Cheese ripening Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
Cheese whey powder Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Chelating agents The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
Chemical The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Chemical Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Chemical analysis Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated [Volume 9, Issue 35, 2012, Pages 1-15]
Chemical analysis Effects of delayed icing on the quality characteristics of Rutilus frisii kutum [Volume 12, Issue 49, 2015, Pages 21-30]
Chemical analysis Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
Chemical analysis Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Chemical and microbiological properties Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Chemical and physical characteristics Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time [Volume 10, Issue 40, 2013, Pages 66-57]
Chemical and rheological properties Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour [Volume 13, Issue 51, 2016, Pages 89-102]
Chemical and sensory properties Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Chemical characteristics Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
Chemical characteristics Physico-chemical and sensory properties of pistachio green hull`s marmalade [Volume 6, Issue 23, 2009, Pages 1-10]
Chemical characteristics Investigation of the fatty acid compositions and some chemical characteristics in sunflower hybrids under water deficit stress [Volume 8, Issue 29, 2011, Pages 9-18]
Chemical composition Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Chemical composition Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Chemical composition The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Chemical composition Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Chemical composition Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Chemical composition Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Chemical compounds Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.) [Volume 20, Issue 135, 2023, Pages 103-112]
Chemical indicators The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Chemical modification Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Chemical modification Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Chemical modification Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices [Volume 20, Issue 137, 2023, Pages 19-34]
Chemical properties Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
Chemical properties Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum) [Volume 10, Issue 40, 2013, Pages 1-10]
Chemical properties Investigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Chemical properties Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Chemical properties The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Chemical properties Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Chemical properties The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil [Volume 21, Issue 152, 2024, Pages 132-145]
Chemical properties Investigating the chemical and microbial characteristics of some local yogurt samples prepared from traditional dairy products stores in Tuyserkan city [Volume 21, Issue 156, 2024, Pages 63-79]
Chemical score Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Chemicals indicators of spoligae [Volume 14, Issue 63, 2017, Pages 15-28]
Cherish Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Cherry Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Cherry tomato Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Cherry tomato Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Cherry tomato Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Chestnut fiber Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Chevil Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Chewing gum Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
Chia Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Chia The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Chia gums Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Chia seed Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Chia seed extract Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Chia seed gum Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Chia seed modified flour Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Chia seed mucilage Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2022, Pages 237-249]
Chia seed mucilage Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Chia seed mucilage Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Chia seed mucilage Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Chia seed oil Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2022, Pages 237-249]
Chia seed oil Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Chicken breast meat Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Chicken fat [Volume 15, Issue 84, 0, Pages 257-269]
Chicken feet gelatin Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0Â±1.0 Â°C) [Volume 19, Issue 128, 2022, Pages 37-56]
Chicken feet gelatin Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate [Volume 21, Issue 156, 2024, Pages 19-37]
Chicken kebab Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Chicken meat Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
Chicken meat Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator [Volume 15, Issue 82, 0, Pages 167-176]
Chicken meat Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Chicken meat The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Chicken meat QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Chicken nuggets The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Chicken nuggets Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets [Volume 22, Issue 159, 2025, Pages 316-329]
Chicken protein isolate A combined application of D-mixture design model, Quantitative Descriptive Analysis, and Principal Components Analysis, for design and development of fish balls incorporated with chicken protein isolate [Volume 15, Issue 82, 0, Pages 223-236]
Chicken sausage [Volume 15, Issue 84, 0, Pages 257-269]
Chicken sausage Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Chicken stew [Volume 13, Issue 50, 2016, Pages 95-101]
Chicken waste Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Chick pea Effect of extraction methods on functional properties of Chickpea protein isolated [Volume 10, Issue 38, 2013, Pages 11-20]
Chickpea Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2022, Pages 223-235]
Chickpea Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Chickpea (Cicer arietinum L.) Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Chickpea flour Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Chickpea protein Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Chickpea protein isolated The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology [Volume 12, Issue 47, 2015, Pages 197-206]
Chicory Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Chicory Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Chiffon cake Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
Children QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Chilling injury The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Chitosan Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
Chitosan The effect of chitosan on postharvest life extension and qualitative characteristics of table grape âShahroodiâ [Volume 8, Issue 31, 2011, Pages 93-104]
Chitosan Qualitative properties evaluation of the produced chitosan From shrimp shell and commercial chitosan of crab shell Moosavi-Nasab, M. 1 ïª, Moosavi-Nasab, S, A. 2, Mesbahi, G. 3, Jamalian, J. 4 [Volume 11, Issue 45, 2014, Pages 163-174]
Chitosan Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Chitosan Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Chitosan Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage [Volume 15, Issue 85, 0, Pages 207-217]
Chitosan Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Chitosan The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Chitosan Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Chitosan Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]
Chitosan Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Chitosan Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Chitosan Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Chitosan The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Chitosan The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Chitosan Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Chitosan Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Chitosan Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Chitosan The effect of using chitosan and Î²-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Chitosan Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Chitosan Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Chitosan Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Chitosan Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Chitosan Study of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
Chitosan Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Chitosan Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Chitosan The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Chitosan Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Chitosan Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Chitosan Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil [Volume 21, Issue 151, 2024, Pages 45-60]
Chitosan Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice [Volume 21, Issue 151, 2024, Pages 126-146]
Chitosan Monitoring the physicochemical changes of eggs coated with active nanocomposite incorporating garlic extract (Allium sativum L.) during storage [Volume 21, Issue 153, 2024, Pages 1-12]
Chitosan Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Chitosan Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]
Chitosan Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Chitosan Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Chitosan Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Chitosan-Chia seed gum Investigating the effect of chitosan-chia seed gum coating on some chemical, microbial and sensory properties of Phytophagous fish (Hypophthalmichthys molitrix) during storage at refrigerator temperature [Volume 21, Issue 153, 2024, Pages 88-102]
Chitosan Film Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Chitosan – nano particle Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Chitosan nanoparticles Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Chitosan nanoparticles Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Chitosan nanoparticles The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Chitosan nanoparticles (CSNPs) Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Chitosan-Stearic Acid Nanogel Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
Chitosome Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2022, Pages 79-89]
Chitosome Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Chloramphenicol Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Chlorinated pesticide Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
Chlorophyll Comparison on stability of oil extracted from three major canola varieties grown in Golestan Province during storage time Beigmohammadi, Z.1, Maghsoudlou, Y.2*, Sadeghi Mahoonak, A. R.2, Safafar, H.3 [Volume 6, Issue 23, 2009, Pages 19-28]
Chlorophyll Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 19-29]
Chlorophyll Effect of amount of bentonite and pH level on color and clarification of Stevia (Stevia rebaudiana Bertoni) extracts. [Volume 17, Issue 103, 2020, Pages 119-128]
Chlorophyll Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Chlorophyll extraction Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Chlorostidium powder of basil seed â Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite) [Volume 15, Issue 84, 0, Pages 469-480]
Chmical compounds Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Chocolate Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
Chocolate Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. [Volume 8, Issue 30, 2011, Pages 113-125]
Chocolate Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Chocolate The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
Chocolate Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Chocolate Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate [Volume 19, Issue 126, 2022, Pages 217-225]
Chocolate The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Chocolate Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Chocolate breakfast Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Chocolate cream Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Chocolate milk drink The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Chocolate Mousse Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Cholesterol Advantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Cholesterol Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Cholesterol adsorption The viability of Lactiplantibacillus pentosus v390 under acidic and bile conditions, and evaluation of its antimicrobial activity and safety [Volume 21, Issue 153, 2024, Pages 192-206]
Chromatography Evaluation of methods for the separation of gamma oryzanol from Iranian rice rran oil varieties [Volume 8, Issue 32, 2011, Pages 95-105]
Chromatography Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Chromogenic Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Chromogenic medium Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Chubak Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Chubak extract Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
CIE lab Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Cinnamomum zeylanicum Investigation of antibacterial activity cinnamon bark essential oil (Cinnamomum zeylanicum) in vitro antibacterial activity against five food spoilage bacteria [Volume 9, Issue 35, 2012, Pages 67-76]
Cinnamomum Zeylanicum Blume. essential oil Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
Cinnamon Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Cinnamon The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2022, Pages 1-16]
Cinnamon Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) [(Articles in Press)]
Cinnamon essence Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Cinnamon essential oil The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Cinnamon essential oil Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Cinnamon extract The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
Cinnamon extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
Cis lutein The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 49-60]
Citric acid Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
Citric acid Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
Citric acid Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
Citric acid Improving the physical properties of starch and starch â carboxymethyl cellulose composite biodegradable films [Volume 6, Issue 22, 2009, Pages 1-11]
Citric acid Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz) [Volume 12, Issue 47, 2015, Pages 171-180]
Citric acid Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Citric acid Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
Citric acid and pH Refining of raw cane juice with bentonit:l- determination of optimum quantity of bentonit & pH [Volume 2, Issue 7, 2005, Pages 1-10]
Citron peel essential oil Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Citrus Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
Citrus [Volume 13, Issue 61, 2016, Pages 121-109]
Citrus Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
Citrus aurantium Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Citrus aurantium Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Citrus aurantium Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Citrus aurantium L. essential oil Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Citrus paradise essential oil nanoemulsion Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Citrus peel Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Citrus sinensis peel extract The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Citrus wastes Microwave-assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties [Volume 21, Issue 146, 2024, Pages 138-157]
Clarification Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
Clarification Evaluation of using chitosan on the clarity and color of apple juice Maghsoudlou, Y. 1 ïª, Zabihi, A. 2, Alami, M. 3 [Volume 11, Issue 43, 2014, Pages 33-40]
Clarification Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Clarification Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Classification and regression tree (CART) Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Cleaning in Place Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Clear apple juice Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Clear apple juice Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Climacteric Investigating the effect of UV-C and ultrasonic treatments on the shelf life of Langra mango fruit [Volume 21, Issue 147, 2024, Pages 16-33]
Closed System Study the effect of temperature and slicing on respiration rate of peeled carrot [Volume 8, Issue 29, 2011, Pages 1-8]
Clostridium perfringens Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Clotrimazole Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Clove Essential Oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Clove oil extract Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Cluster Analysis The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
Cluster Analysis Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Cluster Analysis Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Cluster Analysis Comparison of mineral compositions in seeds of different native and imported date cultivars [Volume 21, Issue 147, 2024, Pages 60-69]
Clustering Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
CMC Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
CMC Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
CMC The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
CMC Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Co Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
CO2 The study of CO2 production and growth rate in suitable industrial strains of Saccharomyces cerevisiae for production of bakers yeast [Volume 8, Issue 31, 2011, Pages 35-44]
Coacervate Complex Complex formation between biopolymers of gelatin and flaxseed mucilage by coacervation method [Volume 15, Issue 81, 0, Pages 1-9]
Coating Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
Coating Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
Coating The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips [Volume 16, Issue 94, 2019, Pages 177-185]
Coating Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Coating Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Coating Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Coating Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Coating Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Coating Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Coating Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Coating Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Coating Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Coating Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Coating Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Coating Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method [Volume 19, Issue 126, 2022, Pages 153-162]
Coating The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Coating Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Coating Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Coating The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Coating The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Coating the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Coating Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Coating Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Coatings Evaluation of the physicochemical, and mechanical properties of the edible film prepared from soy protein isolate containing the essential oil of the Ziziphorpa capitata [Volume 21, Issue 153, 2024, Pages 43-62]
Cocoa butter replacer Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
Cocoa ice cream Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia [Volume 15, Issue 82, 0, Pages 73-83]
Cocoa ice cream Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Coconut Milk Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Co-culture lactic acid bacteria 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 [Volume 19, Issue 122, 2022, Pages 1-9]
Coefficient of friction Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Coefficient of friction Effect of moisture content on some physical properties of soybean in three varieties Golmohammadi, A. 1 ïª, Abbasi-Kokjeh, A. 2 [Volume 11, Issue 43, 2014, Pages 67-77]
Coeliac Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Coenzyme Q10 [Volume 13, Issue 50, 2016, Pages 217-227]
Coffea robusta The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage [Volume 21, Issue 150, 2024, Pages 169-181]
Coffee mixture The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Cohesiveness The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage Cheraghi Dehdezi, S. 1ïª, Hamdami, N. 2 [Volume 12, Issue 46, 2015, Pages 95-103]
Cohesiveness [Volume 13, Issue 50, 2016, Pages 103-114]
Cold atmospheric plasma Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice [Volume 15, Issue 82, 0, Pages 373-385]
Cold defecation Refining of raw cane juice with bentonit:l- determination of optimum quantity of bentonit & pH [Volume 2, Issue 7, 2005, Pages 1-10]
Cold Extraction Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Cold shelf life Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Cold storage Changes of mineral elements of some Kiwifruit cultivars during cold storage [Volume 8, Issue 30, 2011, Pages 33-38]
Cold storage Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
Cold storage Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
Cold storage Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Cold storage Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Cold storage period Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage [Volume 21, Issue 156, 2024, Pages 92-109]
Coliform The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
Coliform Assessment of the microbiological quality of packed spices in the chain stores, Shahrvand,in Tehran in 1386 [Volume 6, Issue 21, 2009, Pages 125-131]
Coliform Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Coliform Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese [Volume 21, Issue 146, 2024, Pages 169-179]
Coliforms Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Coliforms؛Bacillus؛Yeasts؛Moulds؛Mixture design Microbial characteristics of spaghetti containing whole soy flour [Volume 9, Issue 37, 2012, Pages 47-56]
Collagen Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
Collagen Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5 [Volume 10, Issue 41, 2013, Pages 107-116]
Collagen Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Collagen Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Collagen Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Collagen antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Collagen hydrolysate The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 ïª, Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6 [Volume 11, Issue 42, 2014, Pages 141-153]
Collagen hydrolysate antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Colloidal mill Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Colon cancer Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Colony morphology method [Volume 14, Issue 62, 2017, Pages 75-67]
Color and Texture Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Color assessment indices Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Color change Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Color change Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 10, Issue 41, 2013, Pages 141-148]
Color changes Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Color changes Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices [Volume 18, Issue 119, 2021, Pages 183-192]
Color Coordinate Values CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Colorimeter Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Colorimetric [Volume 14, Issue 64, 2017, Pages 71-61]
Colorimetric parameters Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Color index Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
Color index Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Color index Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Color index The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time [Volume 21, Issue 152, 2024, Pages 209-221]
Color indexes Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Color indexes Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Color indexes Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Color indexes The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Color indices Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Color indices Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Color indices Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Color indices The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Color intensity Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Color marker Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Color Measurement Effect of different levels of gum tragacanth on bread quality [Volume 10, Issue 38, 2013, Pages 103-112]
Color Measurement CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Color Measurement Investigating the effect of cold plasma on the disinfection and quality of Iranian white cheese during the storage period [Volume 21, Issue 147, 2024, Pages 84-99]
Color parameter The effect of different levels of Spirulina Platensis micro-algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille [Volume 12, Issue 48, 2015, Pages 47-59]
Color Parameters Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
Color Parameters Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Color Parameters Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Color Parameters Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Color properties Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Color properties Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Color Purity Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2022, Pages 135-148]
Color space Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Color values [Volume 13, Issue 61, 2016, Pages 172-165]
Color values [Volume 13, Issue 59, 2016, Pages 75-84]
Color values Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Color yield Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2022, Pages 135-148]
Combined antioxidants effect Effect of green Tea extract on the inhibition of sunflower oil oxidation [Volume 2, Issue 7, 2005, Pages 61-70]
Combined experimental design Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Combined Treatment Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita [Volume 15, Issue 85, 0, Pages 49-59]
Commercial honeys Assessment of Antimicrobial Efficacy of Commercial Urmiaâs Honeys [Volume 4, Issue 13, 2007, Pages 39-45]
Common antibiotics In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Common carp head An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Common Killka(Clupeonella cultriventris) Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
Common therapeutic antibiotics Isolation and identification of Limosilactobacillus fermentum ARD2 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties [Volume 21, Issue 154, 2024, Pages 184-201]
Compact tablet Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Competitive Advantage Effect of technology perception on consumer behavior; case study: food industryââ [Volume 8, Issue 28, 2011, Pages 49-55]
Completely randomized block Modeling of thin-layer drying kinetics of barberry Fruit (Berberis Vulgaris) using artificial neural network Gorjian, Sh. 1ïª, Tavakoli Hashtjin, T. 2, Khosh Taghaza, M. H. 3 [Volume 11, Issue 45, 2014, Pages 1-12]
Complex Coaservation ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
Composite Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Composite The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
Composite coating Monitoring the physicochemical changes of eggs coated with active nanocomposite incorporating garlic extract (Allium sativum L.) during storage [Volume 21, Issue 153, 2024, Pages 1-12]
Composite flour Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Composite flour Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Composite gel [Volume 14, Issue 64, 2017, Pages 115-103]
Composition Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Compositional Properties The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
Compound fertilizer The effect of different types of fertilizers on plant growth and yield and nutritional value of zucchini [(Articles in Press)]
Compressed and dry yeast Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
Compressibility of edible biofilms Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Compression test Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
Compression test Comparison of Some of Physical and Mechanical Properties of Sound and Sunn Pest-Damaged Wheat Kernel of Salary Variety (for Identification) [Volume 4, Issue 14, 2007, Pages 21-30]
Compression test [Volume 14, Issue 62, 2017, Pages 87-77]
Compritol Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Computational fluid dynamic Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
Computer Vision Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Comsol Multiphysics Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system [Volume 18, Issue 111, 2021, Pages 345-360]
Concentrated yoghurt Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
Concentrated yoghurt Optimization of Direct Production Method of Concentrated Yoghurt [Volume 4, Issue 15, 2007, Pages 45-52]
Concentrated yoghurt Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Concentrated yoghurt Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Concentrated yogurt Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Concentration Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
Concentration Effect of Food wastes on sludge dewatering capability [Volume 9, Issue 34, 2012, Pages 1-11]
Concentration Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Concentration Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
Concentration Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Concentration Optimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
Conductive film Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Confectionary cream Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Conjoint Analysis Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Conjugate.‎ Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Conjugated diene Investigation of effect membrane refining process on oxidative indexes of canola oil [Volume 10, Issue 40, 2013, Pages 81-91]
Conjugated diene value (CDV) Heat stability of the oils from current canola cultivars in Iran [Volume 6, Issue 23, 2009, Pages 11-16]
Conjugated linolenic acid Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid [Volume 8, Issue 34, 2011, Pages 87-93]
Conjugation Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Conjugation nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties [Volume 21, Issue 153, 2024, Pages 157-173]
Consistency [Volume 13, Issue 50, 2016, Pages 219-226]
Consistency Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Consistency Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Consistency coefficient Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Consistency coefficient Evaluation and modelling of rheological properties of microwave treated xanthan gum solution [Volume 21, Issue 150, 2024, Pages 54-63]
Consolidated burgers Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
Consumer Investigating adoption component of agricultural organic products from the viewpoints of consumers (A case study in Karaj County) [Volume 10, Issue 38, 2013, Pages 33-43]
Consumer Behavior Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Consumer Behavior The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Consumer rights Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Consumers Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Container Effect of rennet type, container and ripening period on physicochemical and microbial properties of local Kurdish cheese [Volume 9, Issue 37, 2012, Pages 135-147]
Contaminated groundwater Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Contaminated human and animal fertilizers Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Contamination The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Contamination percentage The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid [Volume 21, Issue 148, 2024, Pages 16-30]
Control and Monitoring Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Controlled pollination The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Control resistance Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Convection Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Convective heat transfer coefficient Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system [Volume 18, Issue 111, 2021, Pages 345-360]
Convective hot air Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Conventional heating Effect of various heating methods on Longissimus dorsi muscle of ovine [Volume 8, Issue 30, 2011, Pages 67-59]
Conversion coefficient Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Convolutional Neural Networks Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Cookies Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Cookies QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Cookies The Effect of Substituting Wheat Flour with Rice Bran and Red Ginger (Zingiber officinale var. rubrum) on the Texture Profile of Cookies [(Articles in Press)]
Cooking characteristics؛Enrichment Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
Cooking loss The effect of gluten on the quality of spaghetti enriched with whole soy flour [Volume 8, Issue 33, 2011, Pages 51-59]
Cooking methods The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet [Volume 12, Issue 49, 2015, Pages 187-196]
Cooking methods [Volume 13, Issue 61, 2016, Pages 54-45]
Cooking preprocessing Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Cooking quality Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Cooking quality The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Cooking technology Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Cookware Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Copper chlorophyllin Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Copper nanoparticles Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Copper oxide Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Cordia myxal fruit extract Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Coriander essential oil The effect of antioxidant and antimicrobial of (Coriandrum sativum) essential oil on shelf life of Otolithes ruber fillets at refrigerator temperature [Volume 15, Issue 85, 0, Pages 195-206]
Coriander seed Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Coriander seed oil Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Corn Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Corn Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Corn Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds [Volume 20, Issue 135, 2023, Pages 11-20]
Corn Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Corn Amylose Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Cornelean cherry Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Cornelian cherry Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Cornelian cherry The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Cornelian cherry Effect of post-harvest salicylic acid treatment on storage life and quality of Cornelian cherry (Cornus mas L) fruit [Volume 21, Issue 153, 2024, Pages 207-222]
Cornelian cherry juice [Volume 13, Issue 50, 2016, Pages 67-78]
Corn fiber Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
Corn oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Corn oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Corn oil Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Corn oil Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Corn oil Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Corn quality The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage [Volume 21, Issue 150, 2024, Pages 44-53]
Corn sourdough lactic acid Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Corn starch Improving the physical properties of starch and starch â carboxymethyl cellulose composite biodegradable films [Volume 6, Issue 22, 2009, Pages 1-11]
Corn starch Effect of microwaves on physicochemical properties of corn and oat starches Mazjoobi, M. 1ïª, Falsafi, S. R. 2 [Volume 12, Issue 46, 2015, Pages 199-209]
Corn starch Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Corn starch Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Corn starch Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
Corn starch Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Corn starch Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Cornus mas Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Cornus mas The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Corn zein Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Corn Zein edible coating Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Correlation Total bulk cow milk somatic cell counts and its relation with milk composition in Khorasan Razavi province in Iran [Volume 6, Issue 21, 2009, Pages 63-73]
Correlation Coefficient Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
Correlation Coefficient Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks [Volume 19, Issue 132, 2022, Pages 327-340]
Corrosion An investigation into corrosion and ions migration from electrodes into food in an ohmic heating system [Volume 9, Issue 36, 2012, Pages 47-54]
Corynebacterium glutamicum Study on Producing Possibility of Amino Acids from Date Palm Wastes by Two Mutant Corynebacterium Glutamicum CECT690 & CECT77 [Volume 4, Issue 12, 2007, Pages 55-64]
Cottonseed Study of appropriate method on cottonseed protein concentrate production for human consumption [Volume 8, Issue 29, 2011, Pages 107-114]
Cottonseed meal Study of appropriate method on cottonseed protein concentrate production for human consumption [Volume 8, Issue 29, 2011, Pages 107-114]
Courgette Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Courgette flour Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Course of maturation Changes of oil content and total polyphenol in three varieties of olives during the course of maturation [Volume 10, Issue 39, 2013, Pages 9-1]
Cover Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
Cow's milk Antibacterial activity of cowÊ¼s milk and almond milk fermented by kefir grains [(Articles in Press)]
Coxiella burnetii Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Crack percent Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Cracks and fractures Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Crank equation Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Cream Cream microencapsulation by using spray drayer technique [Volume 1, Issue 1, 2004, Pages 1-6]
Cream Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Cream Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Cream Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Cream The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Cream Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product [Volume 21, Issue 151, 2024, Pages 76-85]
Cream The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream [Volume 21, Issue 156, 2024, Pages 1-18]
Creep test Investigation of textural properties of fish protein isolate and surimi gels produced from carpio Moosavi-Nasab, M. 1,2 ïª, Azadian, M.3, Farahnaky, A. 2, Abedi, E. 3 [Volume 11, Issue 44, 2014, Pages 95-103]
Critical Control Points Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
Critical Control Points Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
Crocetin / Bixin Nanoparticles Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Crocin Crocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Crocin Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Crocine The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
Crocus sativus Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Cromatography investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Crossbreeding Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Crossing phenomenon Adsorption and desorption equilibrium moisture content and isosteric heat of estamaran date [Volume 8, Issue 28, 2011, Pages 19-30]
Cross-linked wheat starch Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread) [Volume 8, Issue 30, 2011, Pages 69-79]
Cross-linking Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Crucian carp Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Crumbled Kope cheese The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Crust Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Crustaceans waste Qualitative properties evaluation of the produced chitosan From shrimp shell and commercial chitosan of crab shell Moosavi-Nasab, M. 1 ïª, Moosavi-Nasab, S, A. 2, Mesbahi, G. 3, Jamalian, J. 4 [Volume 11, Issue 45, 2014, Pages 163-174]
Crust color The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1ïª [Volume 11, Issue 42, 2014, Pages 129-139]
Crust color Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Crust color Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Cryptococcus yeast Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]
Crystallinity percentage The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Crystallization efficiency The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
CT scan Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Cucumber Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Cucumber The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Cucumis melo cv. Khatooni Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]
Cucurbitacin Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Cucurbita seeds Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat [Volume 21, Issue 146, 2024, Pages 68-81]
Cultivated A. persicus Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage [Volume 19, Issue 122, 2022, Pages 59-69]
Cultural capital Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Culture Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product [Volume 21, Issue 151, 2024, Pages 76-85]
Culture medium Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Cumin The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Cumin Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Cumin Cyminum Study on the antibacterial effects of Cuminum cyminum essential oil on Listeria monocytogenes in Iranian white cheese [Volume 9, Issue 35, 2012, Pages 35-44]
Cumin essential oil Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
Cumin essential oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Cuminum cyminum Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Cuminum cyminum essential oil The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Cuminum cyminum L A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Cuminum cyminum L. essential oil Study of inhibition effect of Cuminum cyminum essential oil and Nisin on the growth of Streptococcus iniae in fillets of Rainbow trout using Hurdle Technology [Volume 12, Issue 48, 2015, Pages 37-46]
CuO 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) [Volume 19, Issue 122, 2022, Pages 71-82]
Cup cake Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
Cup cake Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Cupper Determination of Lead, Tin, Cupper and Cadmium in Iranian caned fish. [Volume 8, Issue 30, 2011, Pages 27-32]
Curcuma longa essential oil Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Curcumin Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Curcumin Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Curcumin Design of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Curcumin Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Curcumin The effect of curcumin-loaded exosomes on the proliferation of human ovarian cancer SKOV3 cells [Volume 21, Issue 155, 2024, Pages 58-67]
Curcumin Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]
Customer satisfaction The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Cyclic Voltammetry Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Cyclic Voltammetry Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Cycloheximide-resistant yeasts Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products Nejati, F. 1ïª, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4 [Volume 12, Issue 46, 2015, Pages 167-175]
Cydonia oblonga gum Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Cylinder-plate method The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Cynodon dactylon Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Cyperus Rotundus L Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Cyprinus carpio Changes in chemical content and yield of carp farming Cyprinus carpio under different methods of salting Shabanpur, B.1, Shabani, A. 1, Khodanazary, A.2* , Pakravanfar, S.2 [Volume 6, Issue 23, 2009, Pages 69-76]
Cyprinus carpio Evaluation of post mortem flesh quality attributes in common carp (Cyprinus carpio L.) slaughtered by exsanguination and hypothermia methods [Volume 9, Issue 36, 2012, Pages 21-31]
Cyprinus carpio Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Cysteine Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz) [Volume 12, Issue 47, 2015, Pages 171-180]
Cytotoxic effect Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Cytotoxicity Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Cytotoxicity Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]

D

Dab smear Study of Sarcocyst in Raw , Ready to Sell Hamburgers in Tehran [Volume 4, Issue 15, 2007, Pages 65-71]
Dairy Production and physicochemical, rheological, sensory analysis of âLourâ cheese [Volume 12, Issue 49, 2015, Pages 41-49]
Dairy Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Dairy An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Dairy Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product [Volume 21, Issue 151, 2024, Pages 76-85]
Dairy beverage Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
Dairy dessert Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Dairy dessert Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Dairy dessert Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Dairy dessert Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Dairy dessert Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert [Volume 21, Issue 157, 2024, Pages 205-219]
Dairy dessert Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Dairy drink ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Dairy Industry [Volume 14, Issue 64, 2017, Pages 60-51]
Dairy processing plants Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Dairy processing plants Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Dairy products Investigation of the potential of Lactobacillus sp. isolated from traditional dairy products in aflatoxin B1 elimination Tajabadi Ebrahimi, M. 1 ïª, Bahrami, H. 2, Hashemi, M. 3, Mazaheri, M. 4, Jaafari, P. 5 [Volume 10, Issue 41, 2013, Pages 157-169]
Dairy products The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Dairy sludge Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
Dairy sludge Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Dairy sludge Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Dairy sludge Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge [Volume 21, Issue 150, 2024, Pages 182-191]
Dairy wastewater Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Damavand Determination of Diazinon residue in honey samples from Damavand region [Volume 15, Issue 83, 0, Pages 421-428]
Damavand Determination of Fluvalinate residue in honey samples of Damavand region [Volume 15, Issue 85, 0, Pages 459-466]
Dangke Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage [Volume 21, Issue 155, 2024, Pages 87-102]
Danish Pastries Determination of fat content and fatty acid composition of Danish pastries with emphasis on trans fatty acid [Volume 10, Issue 38, 2013, Pages 81-88]
Daphne odora essential oil Evaluation of the effect of Daphne odora essential oil on reducing the number of Aspergillus niger inoculated colonies on red guava fruit [Volume 22, Issue 163, 2025, Pages 173-189]
Dark-red autumn leaves of Smilax excelsa L Physiological and Biological Potential of Dark-Red Autumn Leaves of Smilax Excelsa L. [Volume 22, Issue 164, 2025, Pages 51-61]
Date Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier [Volume 9, Issue 36, 2012, Pages 1-10]
Date Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Date byproducts The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Date concentrate Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date concentrate [Volume 13, Issue 60, 2016, Pages 61-79]
Date fruit Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Date Kabkab Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Date kernel powder Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Date liquid sugar Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date liquid sugar Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Date liquid sugar Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
Date liquid sugar Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Date liquid sugar Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Date liquid sugar Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Date liquid sugar The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
DATEM Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread [Volume 8, Issue 34, 2011, Pages 59-65]
DATEM Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin [Volume 19, Issue 123, 2022, Pages 213-223]
DATEM Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
DATEM Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Datem Emulsifier Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Date paste Effect of steaming on textural properties of date paste (C.V. kabkab) [Volume 12, Issue 47, 2015, Pages 1-8]
Date pit Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Date plam seed Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
Date plum (Diospyros Lotus) Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Date pomace powder Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Date powder Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
Date powder Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Dates Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Dates Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Dates Application of Multiple Utility Functions in Locating the Establishment of Date Conversion Industries in Sistan and Baluchestan Province" [(Articles in Press)]
Date sap Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
Date seed Investigation of physicochemical properties of crust and core dietary fiber from date seed [Volume 12, Issue 48, 2015, Pages 153-161]
Date seed Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Date seed Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Date syrup Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date syrup Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Date syrup Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Date syrup The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2017, Pages 164-155]
Date syrup Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Date syrup Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Date syrup nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Date syrup Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Date waste Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Date waste Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties [Volume 20, Issue 139, 2023, Pages 14-34]
Date wastes Study on Producing Possibility of Amino Acids from Date Palm Wastes by Two Mutant Corynebacterium Glutamicum CECT690 & CECT77 [Volume 4, Issue 12, 2007, Pages 55-64]
Date wastes Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
Datura stramonium Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Dayri dates Physical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
DBD plasma Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
DBD plasma Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Deacetylation Qualitative properties evaluation of the produced chitosan From shrimp shell and commercial chitosan of crab shell Moosavi-Nasab, M. 1 ïª, Moosavi-Nasab, S, A. 2, Mesbahi, G. 3, Jamalian, J. 4 [Volume 11, Issue 45, 2014, Pages 163-174]
Decision Tree Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Deep Eutectic Solvent Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Deep fat frying Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Deep fat frying Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Deep fat frying Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Deep- fat frying Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel [Volume 12, Issue 47, 2015, Pages 53-63]
Deep-fat frying [Volume 13, Issue 50, 2016, Pages 79-94]
Deep-fat frying [Volume 14, Issue 62, 2017, Pages 15-1]
Deep-fat frying Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Deep-fat frying Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing [Volume 18, Issue 111, 2021, Pages 361-369]
Deep frying Evaluation of oxidative stability of olive oil [Volume 10, Issue 39, 2013, Pages 61-75]
Deep frying Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini [Volume 12, Issue 47, 2015, Pages 75-85]
Deep frying The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Deep frying Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Deep frying Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Deep frying Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Defatted soy flour The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
Defrosting The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Degradable plastics Effect of saturated and unsaturated oils in bioplastic (PHB) Production via Azotobacter chorrochocum Bacteria [Volume 8, Issue 29, 2011, Pages 19-27]
Degree of esterification Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Degree of estrification Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Degree of hydrolysis Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Degree of maturity Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Degree of starch gelatinization Quantifying the Best Mathmatical Model for Online Prediction of Starch Gelatinization Degree of Parboiled Rice (Shiroudi Variety) During Soaking of Parboiling Process [Volume 15, Issue 85, 0, Pages 265-277]
Degumming Effect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Dehydration Feasibility of production and investigation of physicochemical properties of dried honey using freeze drying and microwave drying methods Elmi, A. 1 ïª, Esmaiili, M. 2 [Volume 10, Issue 41, 2013, Pages 117-125]
Dehydration [Volume 13, Issue 50, 2016, Pages 239-249]
Dehydration Process Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
Dehydrofrozen Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Delayed icing Effects of delayed icing on the quality characteristics of Rutilus frisii kutum [Volume 12, Issue 49, 2015, Pages 21-30]
Delivery A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai [Volume 21, Issue 150, 2024, Pages 95-120]
Delphi Method Investigation of Mechanisms to Reduce Agricultural Waste Utilizing Delphi Technique [Volume 15, Issue 82, 0, Pages 1-16]
Delphi Technique Commercialization Strategies of Academic Research Findings in Agricultural Food Industries [Volume 12, Issue 49, 2015, Pages 197-208]
Demineralized whey Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Density Effects of concentration and temperature on the thermophysical properties of Clarified Pomegranate Juice [Volume 9, Issue 37, 2012, Pages 77-91]
Density Effect of moisture content on some physical properties of soybean in three varieties Golmohammadi, A. 1 ïª, Abbasi-Kokjeh, A. 2 [Volume 11, Issue 43, 2014, Pages 67-77]
Density Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Density Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Density Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Density Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
Dentrocalamus strictus Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Deodorization Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Design Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Design of experiment Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 ïª, Salmasnia, A. 2, Kouhestani, B. 3 [Volume 11, Issue 42, 2014, Pages 55-72]
Design parameters Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Desorption extract The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Dessert Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
Detection Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Detection Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2022, Pages 167-173]
Determination Different approaches for determination of bread staling [Volume 6, Issue 20, 2009, Pages 53-63]
Development [Volume 14, Issue 64, 2017, Pages 60-51]
Dewatering Effect of Food wastes on sludge dewatering capability [Volume 9, Issue 34, 2012, Pages 1-11]
Dextran Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Dextrose Equivalent (DE) Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Diabetes Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread [Volume 15, Issue 77, 0, Pages 133-123]
Diabetes Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Diabetes Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Diabetes Evaluation of Inhibitory Activity of Î±-Amylase and Î±-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Diabetes The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Diacetyl Survey On Diacetyl Changes and Sensory Charactristics in Yoghurt Fortified with Whey Protein Concentrate Instead of Milk Powder [Volume 4, Issue 13, 2007, Pages 31-38]
Diacylglycerol Optimization of functional diacylglycerol (DAG) oil Production from safflower oil and evaluation of its properties Sahafi, S. M. 1, Goli, S. A. H. 2ïª, Kadivar, M. 3 [Volume 11, Issue 43, 2014, Pages 103-112]
Diafiltration Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Dianthus L investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Diazinon Effect of tomato paste production stages on decreasing diazinon residue Baratian Ghorghi, Z. 1 ïª, Sadeghi Mahoonak, A. R. 2, Ghorbani, M. 2, shaeghi, M. 3 [Volume 12, Issue 46, 2015, Pages 177-186]
Diazinon Determination of Diazinon residue in honey samples from Damavand region [Volume 15, Issue 83, 0, Pages 421-428]
Dielectric constant The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
Diet Olive oil in the diet of obese children [Volume 10, Issue 39, 2013, Pages 11-17]
Dietary fiber Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread) [Volume 8, Issue 30, 2011, Pages 69-79]
Dietary fiber Investigation of physicochemical properties of crust and core dietary fiber from date seed [Volume 12, Issue 48, 2015, Pages 153-161]
Dietary fiber Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Dietary fiber Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
Dietary fiber Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Dietary fiber Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Dietary fiber The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Dietary fiber Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Dietary fibre [Volume 13, Issue 50, 2016, Pages 183-193]
Dietary Sohan Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Dietary syrup Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Dietetic Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam Homayouni-Rad, A. 1, Bazrafshan, M, 2 ïª. Vahid, F. 3, Khoshgozaran Abras, S. 4 [Volume 11, Issue 43, 2014, Pages 11-31]
Diet Jelly Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2022, Pages 349-358]
Different concentrations of brine solution Changes in chemical content and yield of carp farming Cyprinus carpio under different methods of salting Shabanpur, B.1, Shabani, A. 1, Khodanazary, A.2* , Pakravanfar, S.2 [Volume 6, Issue 23, 2009, Pages 69-76]
Different ecotypes of milk thistle Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Differential Pulse Voltammetry (DPV) Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Differential Scanning Calorimetry (DSC) analysis Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Differentiation Effect of technology perception on consumer behavior; case study: food industryââ [Volume 8, Issue 28, 2011, Pages 49-55]
Different salt concentration The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
Different solvents The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula [Volume 18, Issue 113, 2021, Pages 19-27]
Diffusion coefficient Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
Diffusion coefficient Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Diffusivity Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Digestibility Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Digital Images Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
Diglucoside Anthocyanin Identification and quantification of anthocyanins in pomegranate peel extract. [Volume 12, Issue 49, 2015, Pages 31-40]
Dill The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
Dill Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Dill Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Dill essential oil Application of essential oils of dill (Anethum graveolens L.) for improvement of quality and shelf-life of natural raisins [Volume 18, Issue 115, 2021, Pages 23-35]
Dill essential oil Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]
Dill seed oil Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Dioxide titanium Fabrication and evaluation of properties of carboxymethyl cellulose-based hybrid nanocomposites reinforced with titanium dioxide and montmorillonite [Volume 15, Issue 81, 0, Pages 35-47]
Diphenyl Picrylhydrazyl Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Disc diffusion Evaluation and comparison of the antibacterial effects of seed aqueous extract from Ricinus communis L (two varieties) on food borne Pathogens [Volume 12, Issue 48, 2015, Pages 89-97]
Disc diffusion Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Disc diffusion Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Disc diffusion Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Disc diffusion method Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Disease detection Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Disinfectant Enhanced Disinfection of Food Surfaces Using Combined SDS and Organic Acid Treatments: Efficacy Against Escherichia coli O157:H7 and Staphylococcus aureus [(Articles in Press)]
Disk diffusion agar Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Dispersive liquid-liquid microextraction An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Distribution and redistribution Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
Divider Design, construction, and evaluation of divider and rounder for Iranian bread dough Karimi, M.1, Sheikholeslami, Z.1,Naghipour, F. 2, Sahraiyan, B. 2ïª, Ghiafeh Davoodi, M.1 [Volume 11, Issue 43, 2014, Pages 149-159]
D-limonene Evaluation of the antibacterial activity of encapsulated d-limonene in Î²-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
DLLME Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
DLS Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
Docosahexaenoic acid The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Doineh Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
Doogh Effects of fat and dry matter content on some properties of Doogh powder produced in laboratory scale [Volume 12, Issue 48, 2015, Pages 71-78]
Doogh Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Doogh 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 [Volume 13, Issue 55, 2016, Pages 13-22]
Doogh [Volume 13, Issue 60, 2016, Pages 93-104]
Doogh Effect of Using Microbial Transglutaminase and long-chain inulin on Physicochemical and Sensory Properties of doogh [Volume 15, Issue 79, 0, Pages 1-10]
Doogh Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh [Volume 15, Issue 79, 0, Pages 133-141]
Doogh The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh [Volume 15, Issue 85, 0, Pages 437-446]
Doogh Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
Doogh Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Doogh Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Doogh Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]
Doogh The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Doogh Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Doogh Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Doogh The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Doogh Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
Double emulsion Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Double emulsion Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Double layer encapsulation Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Dough Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations [Volume 6, Issue 21, 2009, Pages 53-62]
Dough Effect of flour hydration on rheological characterization of bread dough [Volume 6, Issue 22, 2009, Pages 35-44]
Dough Influence of some hydrocolloids on dough rheological properties and staling of baguette bread [Volume 6, Issue 22, 2009, Pages 101-107]
Dough The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
Dough Epi-fluorescence light microscopy in studying dough microstructure [Volume 8, Issue 31, 2011, Pages 73-83]
Dough Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Dough Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
Dough Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Dough Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Dough Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
Dough Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough [Volume 18, Issue 114, 2021, Pages 109-120]
Doughnut The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut [Volume 12, Issue 47, 2015, Pages 207-220]
Doughnut Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Doughnuts The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Dough products Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Dough rheology [Volume 13, Issue 50, 2016, Pages 183-193]
DPPH The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
DPPH [Volume 14, Issue 67, 2017, Pages 73-63]
DPPH [Volume 14, Issue 68, 2017, Pages 44-37]
DPPH [Volume 14, Issue 73, 2017, Pages 153-162]
DPPH The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula [Volume 18, Issue 113, 2021, Pages 19-27]
DPPH Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
DPPH Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
DPPH The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
DPPH Chemical composition of essential oil and antioxidant activity of Iranian and Afghanestanian population of Ferula assa-foetida L [Volume 21, Issue 152, 2024, Pages 51-63]
DPPH free radical Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
DPPH· scavenging activity Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Dried berry Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
Dried fig Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Dried honey Feasibility of production and investigation of physicochemical properties of dried honey using freeze drying and microwave drying methods Elmi, A. 1 ïª, Esmaiili, M. 2 [Volume 10, Issue 41, 2013, Pages 117-125]
Dried mulberry fruit Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Dried sliced garlic The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air [Volume 21, Issue 146, 2024, Pages 57-67]
Dried sour cherry Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Drink Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
Drink Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Drinking water Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
Drinks Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Droplet diameter Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Drought resistant Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
Drug delivery Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties [Volume 15, Issue 80, 0, Pages 199-212]
Drug residue Study of enrofloxacin residue in eggs using high performance liquid chromatography [Volume 8, Issue 29, 2011, Pages 67-71]
Drug residue Effect of deep-frying processing on tylosin residue in meat Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5 [Volume 12, Issue 46, 2015, Pages 61-71]
Drug resistance Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Dryer temperature Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Drying Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Drying Influence of temperature, air velocity and pretreatments on drying of black currant grape [Volume 6, Issue 21, 2009, Pages 13-22]
Drying Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
Drying Effects of drying conditions of sliced orange on energy consumption [Volume 7, Issue 26, 2010, Pages 109-116]
Drying Influence of two-temperature and pretreatments on drying of black currant grape influence of pretreatments and dehydration methods on drying rate and time of black currant grape [Volume 8, Issue 28, 2011, Pages 39-47]
Drying Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier [Volume 9, Issue 36, 2012, Pages 1-10]
Drying Drying of apple slice by halogen dryer Karimi, S. 1, Khoshtaghaza, M. H. 2ïª [Volume 11, Issue 44, 2014, Pages 167-175]
Drying Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwaveâvacuum drier Minaei, S. 1ïª, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6 [Volume 10, Issue 41, 2013, Pages 1-12]
Drying [Volume 13, Issue 50, 2016, Pages 171-182]
Drying The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Drying Mathematical modelling, kinetics and energy consumption for Drying Aloe Vera gel in hot Air dryer with exhaust Air recycle [Volume 13, Issue 54, 2016, Pages 73-83]
Drying Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Drying Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Drying Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Drying [Volume 13, Issue 61, 2016, Pages 25-32]
Drying Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Drying Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Drying [Volume 14, Issue 62, 2017, Pages 15-1]
Drying [Volume 14, Issue 64, 2017, Pages 71-61]
Drying Thin layer drying of tomato slices using a combined infrared-vacuum dryer [Volume 15, Issue 82, 0, Pages 119-127]
Drying Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Drying Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Drying Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Drying Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Drying The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
Drying Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Drying Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Drying The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Drying Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Drying Development of a mathematical model for predicting moisture changes in pear during convective drying [Volume 18, Issue 120, 2021, Pages 283-294]
Drying Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Drying Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Drying Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption [Volume 19, Issue 127, 2022, Pages 167-179]
Drying Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace [Volume 19, Issue 128, 2022, Pages 147-159]
Drying Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2022, Pages 225-236]
Drying Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Drying Optimization of combined pre-process (osmosis-ultrasound) and additional drying with hot air of Pommelo fruit [Volume 21, Issue 148, 2024, Pages 89-102]
Drying Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Drying Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Drying Kinetic Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Drying kinetics Investigation of energy consumption and drying kinetics of thyme leaves in microwave dryer Khafajeh, H. 1, Banakar, A. 1 ïª, Minaei, S. 1, Taghizadeh, A. 2, Motavali, A. 1, Rezaei Aderyani, M. 3 [Volume 11, Issue 45, 2014, Pages 45-54]
Drying kinetics Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Drying kinetics Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Drying kinetics Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
Drying kinetics Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Drying kinetics Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Drying kinetics Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
Drying method Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Drying Methods The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
Drying Methods The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Drying Methods Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Drying Methods The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Drying model Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology [Volume 19, Issue 129, 2022, Pages 41-54]
Drying process Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Drying rate Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer [Volume 12, Issue 47, 2015, Pages 109-122]
Drying Stevia Effect of temperature and speed of air dryer on drying kinetic and phenolic compounds of stevia leaf [Volume 18, Issue 115, 2021, Pages 259-271]
Drying time Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Drying time Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Drying time Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2022, Pages 377-385]
Drying time Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Drying times Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Dry matter holding capacity [Volume 13, Issue 50, 2016, Pages 145-157]
Dry matter-water ratio [Volume 13, Issue 50, 2016, Pages 145-157]
DSC Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake [Volume 8, Issue 28, 2011, Pages 57-64]
DSC Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
DSPE Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
D-tagatose The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Ducrosia anethifolia Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Dunaliella salina The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Dunaliella salina The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Dunaliella salina algae Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Dunaliella salina alga essential oil Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage [Volume 16, Issue 89, 2019, Pages 125-137]
Dunat Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Durum wheat [Volume 13, Issue 61, 2016, Pages 149-141]
Durum wheat Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Dutch red cheese Viability and efficacy of Lactobacillus casei LAFTI-L26 as adjunct starter in red Dutch cheese [Volume 15, Issue 83, 0, Pages 387-398]
DUWP Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]

E

Echinophora cinerea Boiss Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
Echinophora platyloba Ø¨ÙÛÙÙ Ø³Ø§Ø²Û Ø´Ø±Ø§ÛØ· Ø§Ø³ØªØ®Ø±Ø§Ø‌) ØºÙØ¸Øª ØÙØ§Ù Ù Ø²ÙØ§Ù Ø§Ø³ØªØ®Ø±Ø§Ø‌) Ø¹ØµØ§Ø±Ù Ø¢Ø¨ÛØ Ø§ÙÚ©ÙÛ Ù ÙÛØ¯ÙØ±Ø§ÙÚ©ÙÛ Ú¯ÛØ§Ù Ø®ÙØ´Ø§Ø±ÛØ²Ù (Echinophora platyloba)Ø Ø®ØµÙØµÛØ§Øª Ø¢ÙØªÛ Ø§Ú©Ø³ÛØ¯Ø§ÙÛ Ù Ø§Ø«Ø± Ú©Ø´ÙØ¯Ú¯Û Ø¢Ù Ø¨Ø± Ù¾Ø±ÙØªÙØ§Ø³Ú©ÙÙÚ©Ø³âÙØ§Û Ú©ÛØ³Øª ÙÛØ¯Ø§ØªÛØ¯ Ø¯Ø± Ø´Ø±Ø§ÛØ· Ø¢Ø²ÙØ§ÛØ´Ú¯Ø§ÙÛ [Volume 19, Issue 132, 2022, Pages 313-326]
Echinophora platyloba essenstial oil Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
Echinophora Platyloba Essential Oil [Volume 15, Issue 81, 0, Pages 443-455]
Echium amoenum Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Echium amoenum flower extract Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
E. coli Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
E. coli Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
E.coli Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
E .coli O157:H7 Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
E. coli O157:H7 Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
Ecoli O157:H7 Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Economical yield Assessment of probable application of full fat soy flour in cream formulation [Volume 12, Issue 49, 2015, Pages 103-112]
Economic capital Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Economic growth of food-agricultural industries The effects of technology spillovers on private sector investment in Iran's food-agricultural industries [Volume 21, Issue 151, 2024, Pages 61-75]
Economies The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
EDI Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Edible coating Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus) [Volume 8, Issue 31, 2011, Pages 53-60]
Edible coating The effect of methyl cellulose based active edible coatings on the storage life of tomato [Volume 9, Issue 35, 2012, Pages 89-99]
Edible coating Effect of lipid edible coating (Glyceryl monoestearate and Carnauba wax) on shelf life of raisin [Volume 12, Issue 48, 2015, Pages 139-151]
Edible coating Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Edible coating Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Edible coating [Volume 14, Issue 64, 2017, Pages 102-93]
Edible coating Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets [Volume 15, Issue 78, 0, Pages 191-203]
Edible coating Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit [Volume 15, Issue 82, 0, Pages 437-450]
Edible coating An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris) [Volume 15, Issue 85, 0, Pages 141-150]
Edible coating The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial Charactertistes of Veal Fillet in Refrigerated condition [Volume 15, Issue 85, 0, Pages 425-435]
Edible coating Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
Edible coating Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Edible coating Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Edible coating Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Edible coating Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Edible coating Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Edible coating The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Edible coating Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Edible coating Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Edible coating Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Edible coating Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
Edible coating Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Edible coating Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Edible coating The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Edible coating Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Edible coating Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Edible coating Effect of Aloe vera gel enriched with sesame oil, honey and Zataria multiflora Boiss essential oil on browning reduction of ber fruit [Volume 21, Issue 146, 2024, Pages 180-194]
Edible coating The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom [Volume 21, Issue 151, 2024, Pages 86-108]
Edible coating Investigating the effect of chitosan-chia seed gum coating on some chemical, microbial and sensory properties of Phytophagous fish (Hypophthalmichthys molitrix) during storage at refrigerator temperature [Volume 21, Issue 153, 2024, Pages 88-102]
Edible coating Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Edible coating The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Edible coating Escherichia coli O157: H7 Lysozyme-Xanthan conjugate Staphylococcus aureus The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Edible coatings Application of edible coating based on Whey Protein-Gellan gum for apricot (Prunus armeniaca L.) [Volume 8, Issue 30, 2011, Pages 39-48]
Edible coatings Application of edible coatings incorporated Sage (Salvia officinalis) alcoholic extract for inhibition of Aspergillus flavus growth on pistachio kernel [Volume 9, Issue 34, 2012, Pages 85-95]
Edible coatings [Volume 13, Issue 50, 2016, Pages 139-151]
Edible coatings The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]
Edible coatings Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Edible coatings Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0Â±1.0 Â°C) [Volume 19, Issue 128, 2022, Pages 37-56]
Edible coatings Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Edible colors Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Edible emulsified film Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid [Volume 8, Issue 34, 2011, Pages 47-57]
Edible film Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
Edible film Antifungal properties of CMC-based films containing potassium sorbate on selected Aspergillus strains in pistachio [Volume 8, Issue 33, 2011, Pages 43-50]
Edible film Antimicrobial edible films for food packaging [Volume 8, Issue 32, 2011, Pages 123-135]
Edible film Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil [Volume 9, Issue 36, 2012, Pages 11-19]
Edible film Effect of tragacanth, glycerol and sunflower oil on potato starch-based edible films [Volume 9, Issue 34, 2012, Pages 106-97]
Edible film Evaluating the properties of edible pea protein-based films using response surface methodology [Volume 10, Issue 38, 2013, Pages 89-101]
Edible film Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum) [Volume 10, Issue 40, 2013, Pages 1-10]
Edible film Evaluating the effects of glycerol and sorbitol on the properties of edible soy protein-based films using response surface methodology [Volume 10, Issue 40, 2013, Pages 103-116]
Edible film Effect of glycerol content and thickness on certain characteristics of methylcellulose films Ahmadi, E. 1, Azizi, M. H. 2 ïª, Abbasia, S. 2, Sareminezhad, S. 3 [Volume 11, Issue 43, 2014, Pages 113-118]
Edible film Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Edible film Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Edible film Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Edible film Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
Edible film Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Edible film Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
Edible film Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
Edible film Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
Edible film Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Edible film Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Edible film Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]
Edible film Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Edible film 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) [Volume 19, Issue 122, 2022, Pages 71-82]
Edible film Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties [Volume 19, Issue 128, 2022, Pages 235-247]
Edible film Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Edible film The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Edible film Biodegradable film based on the mucilage of Pansyrak flower modified with licorice and copper sulfate nanoparticles, investigation of physicochemical properties [Volume 20, Issue 145, 2023, Pages 226-239]
Edible film Investigating the physical and mechanical properties of polylactic acid-nanocellulose nanocomposite film containing Lactobacillus casei probiotic bacteria [Volume 21, Issue 147, 2024, Pages 34-44]
Edible film Production of alfalfa seed mucilage film with nanoparticles of Avondol (Smyrnium cordifolium Boiss) and milk thistle seed oil and investigation of physical and chemical properties [Volume 21, Issue 147, 2024, Pages 100-113]
Edible film Extraction of nanoparticles of Avondol plant (Smyrnium cordifolium Boiss) and its use in the preparation of alfalfa seed mucilage biocomposite and milk thistle seed oil and investigation of its physicochemical properties. [Volume 21, Issue 147, 2024, Pages 114-130]
Edible film Biodegradable film based on mucilage of fenugreek seeds and eggplant skin powder with copper nanoparticles and rosemary essential oil, investigation of physicochemical properties [Volume 21, Issue 147, 2024, Pages 146-161]
Edible film Preparation of antioxidant and antibacterial film based on mucilage of Panerak flower modified with licorice root and copper sulfate nanoparticles. [Volume 21, Issue 148, 2024, Pages 127-140]
Edible film Extraction of rosemary essential oil and its use in the preparation of biocomposite based on mucilage film of fenugreek seeds and eggplant skin powder containing copper nanoparticles. [Volume 21, Issue 148, 2024, Pages 176-189]
Edible film Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Edible film Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Edible film The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Edible film Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Edible film Physicochemical properties Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]
Edible films Effect of glycerol addition on the mechanical and physical properties of soy protein isolate film [Volume 6, Issue 20, 2009, Pages 1-10]
Edible films Qualitative properties evaluation of the produced chitosan From shrimp shell and commercial chitosan of crab shell Moosavi-Nasab, M. 1 ïª, Moosavi-Nasab, S, A. 2, Mesbahi, G. 3, Jamalian, J. 4 [Volume 11, Issue 45, 2014, Pages 163-174]
Edible films Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
Edible films Evaluation of the physicochemical, and mechanical properties of the edible film prepared from soy protein isolate containing the essential oil of the Ziziphorpa capitata [Volume 21, Issue 153, 2024, Pages 43-62]
Edible films Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Edible flower The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Edible gelatin coating Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage [Volume 16, Issue 89, 2019, Pages 125-137]
Edible mushroom [Volume 13, Issue 50, 2016, Pages 171-182]
Edible mushroom The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Edible Oil Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
Edible Oil The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Edible Oil Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Edible Oil Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Edible oils Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Edible oils Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Edible Sodium Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Edible tissue Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Effective Compounds The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Effective Compounds Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Effective factors Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Effective moisture diffusion Investigation of energy consumption and drying kinetics of thyme leaves in microwave dryer Khafajeh, H. 1, Banakar, A. 1 ïª, Minaei, S. 1, Taghizadeh, A. 2, Motavali, A. 1, Rezaei Aderyani, M. 3 [Volume 11, Issue 45, 2014, Pages 45-54]
Effective moisture diffusion coefficient Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
Effective moisture diffusion coefficient Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
Effective moisture diffusivity Study on thin layer drying parameters of pomegranate arils in a solar-vacuum dryer [Volume 12, Issue 48, 2015, Pages 27-36]
Effective moisture diffusivity Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Effective moisture diffusivity Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Effective moisture diffusivity Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Effective moisture diffusivity Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2022, Pages 377-385]
Effective moisture diffusivity Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study [Volume 21, Issue 155, 2024, Pages 213-224]
Effective moisture diffusivity coefficient Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Effective moisture diffusivity coefficient Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Effective moisture diffusivity coefficient Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Effective moisture diffusivity coefficient Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Egg Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties [Volume 15, Issue 77, 0, Pages 97-89]
Egg Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Egg Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Egg Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Egg Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Egg Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
Egg Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Egg The use of polyphenols in egg active packaging to extend its shelf life, a review [Volume 21, Issue 157, 2024, Pages 239-257]
Eggplant Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Eggplant Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Eggplant Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
Eggplant Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Eggplant Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Egg quality assessment Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Egg substitute Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Egg white Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Egg white The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate [Volume 19, Issue 126, 2022, Pages 239-256]
Egg white Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Egg white albumin The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Egg white powder Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Egg white protein The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Eicosapentaenoic Acid Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
Elaeagnus angustifolia L. powder Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Elasticity module Evaluation of some physical properties of jahromi lime [Volume 8, Issue 33, 2011, Pages 61-68]
Elasticity modulus Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
Electrical conductivity The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
Electrical conductivity Design, manufacture and performance evaluation of a batch ohmic heating system [Volume 9, Issue 36, 2012, Pages 55-63]
Electrical conductivity Quantifying the Best Mathmatical Model for Online Prediction of Starch Gelatinization Degree of Parboiled Rice (Shiroudi Variety) During Soaking of Parboiling Process [Volume 15, Issue 85, 0, Pages 265-277]
Electrical conductivity Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Electrical conductivity Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
Electrical conductivity The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Electrical current density Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Electrochemical Biosensor Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Electrochemical Impedance Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Electrochemical sensor Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Electrochemical Transducer Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Electrode Investigation of effective Parameters on Electroflocculation in microalgae harvesting from broth for food product purposes Zenouzi, A. 1, Hejazi, M. A. 2, Ghobadian, B. 3ïª [Volume 11, Issue 44, 2014, Pages 117-127]
Electroencapsulation Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Electroflocculation Investigation of effective Parameters on Electroflocculation in microalgae harvesting from broth for food product purposes Zenouzi, A. 1, Hejazi, M. A. 2, Ghobadian, B. 3ïª [Volume 11, Issue 44, 2014, Pages 117-127]
Electrohydrodynamic processes Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Electronic microscopy The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Electron microscope Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
Electron microscopic Effect of malting on physico-chemical properties of barleys variety (Sahra) and applicability of using unmalted barley as an adjunct [Volume 9, Issue 36, 2012, Pages 97-107]
Electrospinig Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Electrospinning Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties [Volume 15, Issue 80, 0, Pages 199-212]
Electrospinning Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Electrospinning Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Electrospinning Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Electrospinning Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers [Volume 19, Issue 124, 2022, Pages 371-383]
Electrospinning Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties [Volume 20, Issue 143, 2023, Pages 91-107]
Electrospinning Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Electrospinning method Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Electrospray [Volume 13, Issue 50, 2016, Pages 37-49]
Electrospray Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Electrospraying Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Electrospun nanofibers Investigation of the efficacy of electrospun polyvinyl alcohol nanofibers containing Eucalyptus essential oil in extending shelf life and improving the quality of minced beef [(Articles in Press)]
Electrostatic complex Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Electrostatic force Complex formation between biopolymers of gelatin and flaxseed mucilage by coacervation method [Volume 15, Issue 81, 0, Pages 1-9]
Electrostatic repulsion Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Elettaria cardamomum essential oil Investigating the inhibition of the growth of spoilage fungi causing appleâs rot and mold using Elettaria cardamomum essential oil [Volume 21, Issue 154, 2024, Pages 202-211]
ELISA Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
ELISA Evaluation of histamine content in tuna and sardine fish used in cannery factories from Qazvin province [Volume 10, Issue 40, 2013, Pages 21-26]
ELISA Study of Histamine Content in Canned Tuna Fish Produceds in Iran by ELISA Method [Volume 4, Issue 13, 2007, Pages 77-84]
ELISA Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
ELIZA Determination of Aflatoxin M1 concentration in packaged milk of Mashhad and Gonabad city by ELIZA [Volume 15, Issue 83, 0, Pages 467-473]
Elongation Effect of glycerol content and thickness on certain characteristics of methylcellulose films Ahmadi, E. 1, Azizi, M. H. 2 ïª, Abbasia, S. 2, Sareminezhad, S. 3 [Volume 11, Issue 43, 2014, Pages 113-118]
Elution methods Optimization of extraction and concentration methods of enteric viruses from the surface of ready to Eat vegetables using MS2 coliphage as a model Bahreini, M.1 ïª, Habibi Najafi, M. B.2; Bassami, M. R.3; Yavarmanesh, M2. [Volume 11, Issue 43, 2014, Pages 10-1]
Empirical model Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Empty stomach Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Emulsified film The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Emulsifier The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1 [Volume 11, Issue 42, 2014, Pages 81-93]
Emulsifier Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology [Volume 12, Issue 47, 2015, Pages 181-196]
Emulsifier The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut [Volume 12, Issue 47, 2015, Pages 207-220]
Emulsifier Effects of lipase on quality characteristics of bugget [Volume 12, Issue 49, 2015, Pages 167-176]
Emulsifier [Volume 13, Issue 59, 2016, Pages 75-84]
Emulsifier Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Emulsifier Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Emulsifier Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Emulsifier The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream [Volume 18, Issue 115, 2021, Pages 143-155]
Emulsifier Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
Emulsifier Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2022, Pages 223-235]
Emulsifiers The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Emulsifying activity Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Emulsifying capacity Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Emulsifying properties Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum) [Volume 10, Issue 40, 2013, Pages 1-10]
Emulsifying properties Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Emulsion Evaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Emulsion Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Emulsion The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
Emulsion Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Emulsion Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Emulsion Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Emulsion Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Emulsion Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Emulsion Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Emulsion activity index Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Emulsion film Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Emulsions The effect of Alyssum homolocarpum seed gumâwhey protein concentrate on stability of oilâinâwater emulsion [Volume 12, Issue 48, 2015, Pages 163-174]
Emulsions Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Emulsion solidyfying [Volume 14, Issue 63, 2017, Pages 63-72]
Emulsion stability Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion [Volume 13, Issue 55, 2016, Pages 115-123]
Emulsion stability Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Emulsion stability Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Emulsion stability The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Emulsion stability Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake- oatmeal and grape syrup powder [Volume 21, Issue 153, 2024, Pages 128-141]
Emulsion stability Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Encapsulated starter culture Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Encapsulation Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
Encapsulation The influence of adding Inulin and Encapsulation on survivability lactobacillus casei storage of synbiotic yoghurt [Volume 10, Issue 40, 2013, Pages 27-36]
Encapsulation Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Encapsulation Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
Encapsulation An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Encapsulation Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Encapsulation Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Encapsulation Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Encapsulation Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Encapsulation Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Encapsulation Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Encapsulation The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Encapsulation Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Encapsulation Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Encapsulation Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Encapsulation Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Encapsulation Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Encapsulation Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Encapsulation Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Encapsulation Crocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Encapsulation Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Encapsulation Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Encapsulation Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Encapsulation Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2022, Pages 17-31]
Encapsulation Evaluation of the antibacterial activity of encapsulated d-limonene in Î²-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
Encapsulation Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Encapsulation Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2022, Pages 297-308]
Encapsulation Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Encapsulation Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Encapsulation Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Encapsulation Prolonging the shelf life of wheat germ with Guar, Carboxymethyl cellulose and Persian gum by freeze-drying encapsulation method [Volume 21, Issue 146, 2024, Pages 28-41]
Encapsulation Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product [Volume 21, Issue 149, 2024, Pages 1-12]
Encapsulation Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice [Volume 21, Issue 151, 2024, Pages 126-146]
Encapsulation Investigating the Functional properties of encapsulated phenolic compounds of Iranian pomegranate peel [Volume 21, Issue 153, 2024, Pages 103-115]
Encapsulation Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Encapsulation Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Encapsulation ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Encapsulation The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Encapsulation Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Encapsulation Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Encapsulation process Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Energy Content Investigation on the quality characteristics, energy content and mineral elements of four commercial date varieties of Khuzestan Province [Volume 8, Issue 28, 2011, Pages 31-37]
Energy efficiency Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Energy efficiency Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Energy Optimization Pinch Analysis for Energy Optimization in Chahar Mahal Sugar Factory [Volume 4, Issue 15, 2007, Pages 73-80]
Enivironment Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Enriched flour Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay [Volume 12, Issue 49, 2015, Pages 51-59]
Enrichment Enrichment of Macaroni with Thiamine, Riboflavin, Niacin, and Iron, and Influence of Drying and Cooking on these Micronutrients [Volume 3, Issue 10, 2006, Pages 57-66]
Enrichment The effect of gluten on the quality of spaghetti enriched with whole soy flour [Volume 8, Issue 33, 2011, Pages 51-59]
Enrichment The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
Enrichment Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Enrichment The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
Enrichment Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
Enrichment The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
Enrichment Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Enrichment A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Enrichment A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Enrichment The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Enrichment Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Enrichment Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3 [Volume 18, Issue 116, 2021, Pages 103-115]
Enrichment Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread [Volume 19, Issue 132, 2022, Pages 161-172]
Enrichment Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Enrichment Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Enrichment Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage [Volume 21, Issue 152, 2024, Pages 117-131]
Enrichment Comparison of the effect of inulin and wheat fiber on the viability of probiotics in the sports drink enriched with calcium and vitamin D [Volume 22, Issue 167, 2025, Pages 16-27]
Enrichment؛Wheat Towards improving the quality of consumed breads in Iran: A review [Volume 8, Issue 32, 2011, Pages 11-21]
Enteric viruses Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry Matter for molecular detection of enteric viruses using response surface model [Volume 8, Issue 31, 2011, Pages 61-72]
Enterobacteriaceae Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Enterococcus Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Enterococcus Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
Enterococcus Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Enterococcus faecalis Cytotoxic effects of Enterococci isolated from traditional Iranian dairy products on breast cancer cell line SK-BR-3 [Volume 21, Issue 155, 2024, Pages 198-211]
Enterococcus faecium Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Enterococcus hirae Cytotoxic effects of Enterococci isolated from traditional Iranian dairy products on breast cancer cell line SK-BR-3 [Volume 21, Issue 155, 2024, Pages 198-211]
Enterohemorrhagic E.coli Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Entromorpha intestinalis Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Environmental factors Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Enzymatic activity Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Enzymatic browning Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Enzymatic Cleaning Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Enzymatic coagulation Influence of antibiotic residues on lactic coagulation of milk [Volume 2, Issue 7, 2005, Pages 43-51]
Enzymatic extraction Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Enzymatic Hydrolysis (EH) Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Enzymatic method Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Enzymatic pre-treatment Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
Enzymatic processing aid Olive Oil Extraction From Three Olive Varieties Using Enzyme Processing [Volume 4, Issue 12, 2007, Pages 45-53]
Enzymatic protein hydrolysis Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Enzymatic treatment Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese [Volume 21, Issue 156, 2024, Pages 110-124]
Enzyme Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Enzyme Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Enzyme activity Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Enzyme activity The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Enzyme characters [Volume 13, Issue 57, 2016, Pages 159-167]
Enzyme deactivation Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment [Volume 21, Issue 146, 2024, Pages 42-56]
Epicarp(hull) Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar) [Volume 16, Issue 96, 2019, Pages 75-90]
Epi-fluorescence light microscopic (EFLM) Epi-fluorescence light microscopy in studying dough microstructure [Volume 8, Issue 31, 2011, Pages 73-83]
Epi- Fluorescence Light Microscopy (EFLM) Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations [Volume 6, Issue 21, 2009, Pages 53-62]
Epinephelus coicoides antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Epinepheluscoioides [Volume 13, Issue 61, 2016, Pages 54-45]
EPMA ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Epsilon polylysine Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
Equilibrium moisture content Adsorption and desorption equilibrium moisture content and isosteric heat of estamaran date [Volume 8, Issue 28, 2011, Pages 19-30]
Equine Determination the kind of meat content of Patties marketed in Tehran in 1386 [Volume 6, Issue 22, 2009, Pages 95-100]
Eremurus Luteus Root Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Eruca Sativa Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Eryngium caeruleum Trautv Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Eryngium caucasicum The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 Â± 1 oC) [Volume 16, Issue 87, 2019, Pages 269-277]
Escherichia coli Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Escherichia coli Evaluation of Escherichia coli and Saccharomyces cerevisiae inactivation in sonicated pomegranate juice Alighourchi, H. R. 1, Barzegar, M. 2 ïª, Sahari, M. A. 3, Abbasi, S. 2 [Volume 11, Issue 44, 2014, Pages 23-33]
Escherichia coli Impregnation of porcelain pots with silver nanoparticles by an innovative pervaporation technic and study of the effects on food stock pathogens (Escherichia coli, Staphylococcus aureus) Tavakolian, S.1ïª, Manteghian, M.2, Asadi,Gh.3, Najarpiraie, Sh.4, Shabani, Sh. 5 [Volume 11, Issue 45, 2014, Pages 35-43]
Escherichia coli [Volume 13, Issue 51, 2016, Pages 205-212]
Escherichia coli Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Escherichia coli Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Escherichia coli Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Escherichia coli Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Escherichia coli Enhanced Disinfection of Food Surfaces Using Combined SDS and Organic Acid Treatments: Efficacy Against Escherichia coli O157:H7 and Staphylococcus aureus [(Articles in Press)]
Escherichia coli bacteria Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Escherichia Coli O157: H7 Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Escherichia Coli O157: H7 Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Escherichia coli O157:H7 and Staphylococcous aureus Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora Boroumand, A. 1*, Hamedi, M. 2, Emamjome, Z. 3, Razavi, S. H.3 [Volume 10, Issue 41, 2013, Pages 13-21]
Essence The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Essence Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Essential amino acid Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
Essential fatty acid Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
Essential fatty acids Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Essential oil Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
Essential oil [Volume 13, Issue 50, 2016, Pages 195-206]
Essential oil Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Essential oil Evaluation of Antimicrobial Activites of Satureja hortensis L. Essential oil Against Some Food Born Pathogenic and Spoilage Microorganism [Volume 15, Issue 85, 0, Pages 393-405]
Essential oil Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Essential oil Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
Essential oil The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Essential oil Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
Essential oil Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Essential oil Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Essential oil Morphological and antimicrobial evaluation of cellulose acetate electrospun microfibers containing Oliveria decumbens .Vent essential oil [Volume 17, Issue 103, 2020, Pages 181-190]
Essential oil The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Essential oil Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Essential oil Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Essential oil Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Essential oil Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Essential oil Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Essential oil The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Essential oil Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Essential oil Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage [Volume 18, Issue 116, 2021, Pages 161-170]
Essential oil Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Essential oil Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Essential oil Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Essential oil Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Essential oil Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Essential oil Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon [Volume 18, Issue 119, 2021, Pages 95-112]
Essential oil Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Essential oil Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Essential oil The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Essential oil Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Essential oil Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Essential oil Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Essential oil The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2022, Pages 1-16]
Essential oil The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2022, Pages 281-295]
Essential oil Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Essential oil Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Essential oil Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Essential oil Evaluation of antimicrobial activity and properties of gelatin nanofibers containing lavender essential oil [Volume 21, Issue 146, 2024, Pages 82-92]
Essential oil Optimization of essential oil extraction from Satureja sahendica Bornm. [Volume 21, Issue 148, 2024, Pages 103-111]
Essential oil Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil [Volume 21, Issue 151, 2024, Pages 45-60]
Essential oil Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study [Volume 21, Issue 151, 2024, Pages 149-161]
Essential oil Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro [Volume 21, Issue 151, 2024, Pages 197-208]
Essential oil Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions [Volume 21, Issue 153, 2024, Pages 144-156]
Essential oil Evaluation of antioxidant activity, total phenol and flavonoid and antibacterial activity of German chamomile [Volume 21, Issue 154, 2024, Pages 139-150]
Essential oil Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Essential oil A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Essential oil Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Essential oil of Zataria multiflora Bioss Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora Boroumand, A. 1*, Hamedi, M. 2, Emamjome, Z. 3, Razavi, S. H.3 [Volume 10, Issue 41, 2013, Pages 13-21]
Essential oils The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Essential oils An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Essential oils Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh [Volume 19, Issue 124, 2022, Pages 113-126]
Essential oils Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria [Volume 21, Issue 156, 2024, Pages 150-166]
Essential oils Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Essential oils Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Ethanol Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Ethanolic and aqueous extract Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Ethanolic extract Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Ethanolic extract Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Ethanolic extract Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Ethanolic extract Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Ethanolic extract Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Ethanolic extract Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Ethanolic extract of hops Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Ethyl cellulose Oleogel production from canola oil with mixture of ethyl cellulose and polyglycerol polyricinoleate [Volume 15, Issue 81, 0, Pages 77-86]
Ethyl cellulose Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Ethyl cellulose Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Ethyl oleate Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Eucalyptus Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Eucalyptus essential oil Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Eucalyptus essential oil Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Eucalyptus essential oil Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
Eucalyptus essential oil (EEO) Investigation of the efficacy of electrospun polyvinyl alcohol nanofibers containing Eucalyptus essential oil in extending shelf life and improving the quality of minced beef [(Articles in Press)]
Eucalyptus globulus Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Eugenia caryophyllata Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Eugenol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
Eugenol Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Evaluating of brand Identification effective factors on branding in Iranian food industrial companies [Volume 12, Issue 47, 2015, Pages 159-170]
Exergy efficiency Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Exopolysaccharide Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Exopolysaccharide Isolation and molecular identification of exopolysaccharide producing lactic acid bacteria from sheep milk and yogurt [Volume 15, Issue 79, 0, Pages 243-252]
Exopolysaccharide Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Exosome The effect of curcumin-loaded exosomes on the proliferation of human ovarian cancer SKOV3 cells [Volume 21, Issue 155, 2024, Pages 58-67]
Exothermic reaction Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
Expansion coefficient Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties [Volume 15, Issue 77, 0, Pages 97-89]
Experimental design Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Experimental design Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Experimental design Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Exsanguination Evaluation of post mortem flesh quality attributes in common carp (Cyprinus carpio L.) slaughtered by exsanguination and hypothermia methods [Volume 9, Issue 36, 2012, Pages 21-31]
Extensograph Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Extensograph The effect of soy milk powder on rheological properties of dough Barbary bread [Volume 8, Issue 34, 2011, Pages 95-100]
Extensograph Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads [Volume 9, Issue 37, 2012, Pages 37-46]
Extensograph Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Extensograph [Volume 13, Issue 50, 2016, Pages 23-31]
Extensograph Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Extensograph The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Extensograph The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
Extensograph Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth [Volume 21, Issue 149, 2024, Pages 114-128]
Extracellular folate Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Extract Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
Extract Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Extract The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Extract Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Extract Effect of Allium schoenoprasum leaf extract on shelf life and qualitative properties of hamburger during refrigerated storage [Volume 15, Issue 80, 0, Pages 39-50]
Extract Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake [Volume 15, Issue 85, 0, Pages 165-178]
Extract Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
Extract Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Extract Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Extract Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Extract Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Extract Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Extract Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Extract Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Extract Evaluation of different extraction methods of phytochemical and antioxidant compounds of Moringa oleifera leaf extract [Volume 18, Issue 121, 2021, Pages 163-172]
Extract Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Extract Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract [Volume 19, Issue 122, 2022, Pages 199-209]
Extract Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes [Volume 19, Issue 124, 2022, Pages 207-216]
Extract Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Extract Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Extract Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Extract Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Extract Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Extract Optimization of cold plasma and pulsed ultrasound conditions in the extraction of phenolic compounds from pomegranate seed meal [Volume 22, Issue 167, 2025, Pages 219-234]
Extraction An Investigation of Extraction and Specification of Lecithin from Different Soybean Varieties [Volume 4, Issue 12, 2007, Pages 65-71]
Extraction Investigation of rheological properties of enriched orange drink using rice bran extract [Volume 10, Issue 40, 2013, Pages 117-128]
Extraction Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4 [Volume 11, Issue 42, 2014, Pages 9-18]
Extraction Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Extraction Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Extraction [Volume 13, Issue 60, 2016, Pages 49-59]
Extraction Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology [Volume 15, Issue 85, 0, Pages 151-164]
Extraction Extraction optimization, chemical, structural characterization and antioxidant activity of water-soluble polysaccharides from Feijoa leave [Volume 15, Issue 85, 0, Pages 219-232]
Extraction Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Extraction Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Extraction Extraction of red beet extract with Î²-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Extraction Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Extraction Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Extraction Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Extraction Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Extraction The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Extraction Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Extraction Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Extraction The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Extraction Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Extraction Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Extraction Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Extraction Optimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
Extraction Evaluation of the interaction of maize fiber gum with Î±-amylase and Î±-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2022, Pages 51-63]
Extraction Application of semi-continuous rotary separator in food industry fluids - a case study of pulp separation from fluid containing pectin [Volume 19, Issue 132, 2022, Pages 183-197]
Extraction Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Extraction A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Extraction Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Extraction Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Extraction Microwave-assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties [Volume 21, Issue 146, 2024, Pages 138-157]
Extraction Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Extraction Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Extraction Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Extraction Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Extraction kinetics Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Extraction Methods Extraction of bioactive compounds of Persian Golnar (punica pranatum) using ohmic, ultrasound and perculation methods [Volume 21, Issue 148, 2024, Pages 164-175]
Extraction methods and World standard Study of appropriate method on cottonseed protein concentrate production for human consumption [Volume 8, Issue 29, 2011, Pages 107-114]
Extraction of Active Substances Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Extraction optimization Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Extraction protein Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
Extraction rate Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Extraction yield The extraction of gelatin from Caspian Sea( Huso Huso) skin and survey its rheological properties [Volume 15, Issue 84, 0, Pages 429-439]
Extraction yield Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Extraction yield Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Extraction yield Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Extraction yield Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Extraction yield Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Extraction yield Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Extract of sour lemon peel Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria [Volume 18, Issue 116, 2021, Pages 55-65]
Extract of Ziziphora(Ziziphora clinopodioides) In Vitro Antimicrobial Activity of the Extract of Ziziphora Clinopodioides on some Food Spoilage and Pathogenic Bacteria [Volume 4, Issue 14, 2007, Pages 9-14]
Extract of Z. multiflora Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments [Volume 8, Issue 34, 2011, Pages 1-11]
Extruded bran Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Extruded Snacks Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Extrusion Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Extrusion Ø§Ø±ØªÙØ§ Ø®ØµÙØµÛØ§Øª ÙÛØ²ÛÚ©ÙØ´ÛÙÛØ§ÛÛ Ù¾Ø±ÙØ¨ÛÙØªÛÚ© ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ø±Ø§ÙÙÙØ³ÙØ³ Ø¨ÙâÙØ³ÛÙÙ Ø±ÛØ²âÙ¾ÙØ´Ø§ÙÛ Ø§Ú©Ø³ØªØ±ÙÚÙ Ø¯ÙÙØ§ÛÙ Ø¨Ø§ Ø¢ÙÚÛÙØ§Øª Ø³Ø¯ÛÙ Ù ØµÙØº Ø²ÙØ¯Ù [Volume 15, Issue 80, 0, Pages 335-348]
Extrusion Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Extrusion Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Extrusion A feasibility study of fiber solid foam based on food by products (Spent coffee â wheat bran) [Volume 17, Issue 103, 2020, Pages 67-81]
Extrusion Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Extrusion Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics [Volume 17, Issue 106, 2020, Pages 33-45]
Extrusion Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Extrusion Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Extrusion Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Extrusion Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Extrusion Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Extrusion Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]

F

Factor Analyze Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Factory wastewater Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Failure stress Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
Falafel Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel [Volume 12, Issue 47, 2015, Pages 53-63]
Falafel Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Falafel Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Falcaria vulgaris Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Farina Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
Farinogarph Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Farinograph Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Farinograph The effect of soy milk powder on rheological properties of dough Barbary bread [Volume 8, Issue 34, 2011, Pages 95-100]
Farinograph Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads [Volume 9, Issue 37, 2012, Pages 37-46]
Farinograph Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Farinograph The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology [Volume 12, Issue 47, 2015, Pages 197-206]
Farinograph [Volume 13, Issue 50, 2016, Pages 23-31]
Farinograph Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Farinograph Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Farinograph The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]
Farinograph The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Farinograph Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Farinograph The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
Farinograph Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth [Volume 21, Issue 149, 2024, Pages 114-128]
Farinograph parameters Effects of tomato pulp and sugar beet pulp powders on the farinograph properties of bread dough [Volume 8, Issue 33, 2011, Pages 1-9]
Farinograph properties Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Farinograph quality number (FQN) Application of farinograph quality number (FQN) in evaluating baking quality of wheat. [Volume 6, Issue 21, 2009, Pages 23-33]
Farinography Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread [Volume 12, Issue 47, 2015, Pages 31-41]
Farm Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
Far Replacer Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Farsi Gum Effect of Drying Temperature, Heating Treatment and Gum Concentration on Functional Properties of Farsi Gum [Volume 15, Issue 85, 0, Pages 233-244]
Fast Food Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Fast Food Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Fat Optimization of vanilla ice cream formula containing milk protein concentrate with response surface methodology Mostafavi, F.1* , MazaheriTehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 44, 2014, Pages 143-154]
Fat Effect of fat content on rheological and physical properties of vanilla ice cream Mostafavi, F.1* , Mazaheri Tehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 45, 2014, Pages 55-64]
Fat Effects of fat and dry matter content on some properties of Doogh powder produced in laboratory scale [Volume 12, Issue 48, 2015, Pages 71-78]
Fat Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Fat content Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
Fat content Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese [Volume 21, Issue 146, 2024, Pages 169-179]
Fat-free yogurt Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Fat reduction Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2 [Volume 9, Issue 35, 2012, Pages 25-34]
Fat replacement Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Fat replacement Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Fat replacement Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Fat replacement Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
Fat replacer Use of gelatin as a fat replacer for low fat cream production [Volume 8, Issue 32, 2011, Pages 45-52]
Fat replacer [Volume 13, Issue 61, 2016, Pages 164-151]
Fat replacer [Volume 13, Issue 61, 2016, Pages 172-165]
Fat replacer Determining the physicochemical and sensory properties of low-fat burgers with rice bran and walnuts [Volume 15, Issue 84, 0, Pages 1-12]
Fat replacer Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Fat replacer Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Fat replacer The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Fat replacer Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage [Volume 21, Issue 156, 2024, Pages 92-109]
Fat replacer Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese [Volume 21, Issue 156, 2024, Pages 110-124]
Fat-replacer Effect of inulin on the qualitative characteristics of cake Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4. [Volume 12, Issue 46, 2015, Pages 41-48]
Fat replacers Advantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Fat replacers Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise [Volume 15, Issue 80, 0, Pages 121-130]
Fats Oxidation Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Fat spread Effects of silver carp gelatin and pectin on texture and color properties of a fat spread [Volume 12, Issue 47, 2015, Pages 123-131]
Fat substitute Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Fat substitute Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Fatty acid Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
Fatty acid The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Fatty acid The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Fatty acid Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles [Volume 19, Issue 123, 2022, Pages 317-327]
Fatty acid Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Fatty acid Milk thistle (Silybum marianum) seed oil as a new source of edible oil [Volume 20, Issue 145, 2023, Pages 23-34]
Fatty acid analysis Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
Fatty acid composition The evaluation of the quality properties of kernel oil from Amygdalus scoparia growing wild in Iran under different storage conditions and packaging Sedaghat, N. 1ïª, Pazhouhanmehr, S. 2 [Volume 11, Issue 43, 2014, Pages 11-23]
Fatty acid composition An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Fatty acid composition Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Fatty acid compositions Investigation of the fatty acid compositions and some chemical characteristics in sunflower hybrids under water deficit stress [Volume 8, Issue 29, 2011, Pages 9-18]
Fatty acid compositions [Volume 14, Issue 64, 2017, Pages 8-1]
Fatty acid profile Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Fatty acid profile Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
Fatty acid profile A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Fatty acid profile The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil [Volume 21, Issue 152, 2024, Pages 132-145]
Fatty acid profile Investigating the effect of nanoliposomes containing yarrow (Achillea millefolium) antioxidant extract on oxidative properties and fatty acid profile of sesame oil [Volume 21, Issue 153, 2024, Pages 76-87]
Fatty acid profiles [Volume 13, Issue 57, 2016, Pages 35-43]
Fatty acids Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
Fatty acids Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
Fatty acids The investigation of nutritional composition and fatty acids in muscle of common carp (Cyprinus carpio) and grass carp (Ctenopharyngodon idella) [Volume 6, Issue 20, 2009, Pages 77-83]
Fatty acids Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
Fatty acids Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
Fatty acids Effects of frying on proximate and fatty acid characteristics of fish fingers made from mince and surimi of common carp (Cyprinus carpio) [Volume 8, Issue 30, 2011, Pages 1-9]
Fatty acids Effect of the temperature on âECN42 of Iranian olive oil [Volume 10, Issue 39, 2013, Pages 41-48]
Fatty acids Relation of Fatty Acids Composition with Stability of Sunflower and Canola Oil Blends [Volume 4, Issue 13, 2007, Pages 67-76]
Fatty acids [Volume 13, Issue 50, 2016, Pages 193-202]
Fatty acids Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Fatty acids Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process [Volume 16, Issue 86, 2019, Pages 273-283]
Fatty acids Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Fatty acids Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Fatty acids Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Fatty acids Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Fatty acids The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Fatty acids Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Fatty acids Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Fatty acids The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Fatty acids Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils [Volume 21, Issue 149, 2024, Pages 13-24]
Fatty acids composition Lipid and fatty acids changes during canning process of silver carp (Hypophthalmichthys molitrix) [Volume 8, Issue 33, 2011, Pages 11-20]
Fatty acids profile Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
Fatty acids profile Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Fatty acids profile Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Fatty acid structure Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Feed Forward neural network [Volume 13, Issue 50, 2016, Pages 227-237]
Feijoa leave Extraction optimization, chemical, structural characterization and antioxidant activity of water-soluble polysaccharides from Feijoa leave [Volume 15, Issue 85, 0, Pages 219-232]
Fe (Iron) Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Fennel Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
Fennel essential oil Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Fennel essential oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Fennel powder Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fennel seed Investigating Physicochemical and Sensory Properties of Tomato Paste Using Fennel Seed Extract and Ziziphora clinopodioides Lam. and Predicting the Results Using Artificial Neural Network [Volume 20, Issue 141, 2023, Pages 1-16]
Fenugreek Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread [Volume 15, Issue 77, 0, Pages 133-123]
Fenugreek optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed [Volume 15, Issue 84, 0, Pages 75-88]
Fenugreek gum Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fenugreek seed extract Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Fenugreek seed gum Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
Fenugreek seed gum Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Fergal Tatar Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Fermentation Effects of Milk Total Solids on the Growth of Starter Cultures and Quality of Yoghurt [Volume 4, Issue 14, 2007, Pages 61-69]
Fermentation Kombucha production using extracted inulin from jerusalem artichoke tuber [Volume 8, Issue 30, 2011, Pages 89-100]
Fermentation Effects of garlic extract on chemical and microbial and sensory properties of Mahveh produced from fresh and dried anchovy (Stolephorus indicus) [Volume 8, Issue 31, 2011, Pages 11-20]
Fermentation Investigation of metabolism of Mortierella alpina in optimal condition for oil and arachidonic acid production using response surface methodology (RSM) Samad loui, H. R. 1, Hamidi, Z. 2ïª, Alavi, S. M. 3, Sahari, S. A. 4, Abbasi, S. 2 [Volume 11, Issue 45, 2014, Pages 85-97]
Fermentation Evaluation of some variables affecting the acidification characteristics of liquid sourdough Sarfaraz, A. 1ïª, Azizi, M. H. 2, , Hamidi Esfahani, Z.3, Zafari, A .4 [Volume 12, Issue 46, 2015, Pages 85-94]
Fermentation Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented common carp (Cyprinus carpio) sausage [Volume 10, Issue 41, 2013, Pages 149-158]
Fermentation Evaluation of phytic acid and zinc content in breads produced in Ahwaz [Volume 12, Issue 47, 2015, Pages 9-19]
Fermentation The study of xylitol production by Rhodotorula mucilaginosa isolated from nature [Volume 12, Issue 47, 2015, Pages 21-30]
Fermentation [Volume 13, Issue 60, 2016, Pages 115-124]
Fermentation Identification of microbial diversity of fermented pickled vegetable with tomato juice using Next-Generation Sequencing technique [Volume 15, Issue 83, 0, Pages 15-27]
Fermentation The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Fermentation Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
Fermentation Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Fermentation Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
Fermentation Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Fermentation Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Fermentation Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Fermentation Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Fermentation Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Fermentation Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species [Volume 21, Issue 156, 2024, Pages 80-91]
Fermentation Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream [Volume 21, Issue 157, 2024, Pages 50-66]
Fermentation Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Fermentation activity Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Fermentation products Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
Fermentation time The Effect of Leavening Agents and Fermentation Time on Decreasing of Phytic Acid of Loaf Bread [Volume 4, Issue 12, 2007, Pages 27-34]
Fermentation time The effect of primary, middle and final fermentation time on quantitative and qualitative properties of Barbari bread [Volume 10, Issue 40, 2013, Pages 47-55]
Fermentation time Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Fermentative parameters An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
Fermented beverage Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Fermented Doughnut Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fermented Doughnut Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Fermented Doughnut Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Fermented Doughnut Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Fermented milks 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 [Volume 13, Issue 55, 2016, Pages 13-22]
Fermented mung bean Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract [Volume 21, Issue 148, 2024, Pages 141-153]
Fermented product Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]
Fermented Rice Bran Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Fermented sausage Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Fermented vinegar Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [Volume 17, Issue 107, 2020, Pages 185-195]
Ferni Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert [Volume 21, Issue 157, 2024, Pages 205-219]
Ferric reducing power Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Fersh verjuice Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Fertilization Method Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Ferula Application of microliposome of ferula leaves extract on shelf life of beef burger during refrigerated storage [Volume 21, Issue 146, 2024, Pages 195-210]
Ferula assa- foetida Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Ferulago angulata Boiss Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Ferulago angulate Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil [Volume 21, Issue 151, 2024, Pages 45-60]
Ferulago contracta Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions [Volume 21, Issue 153, 2024, Pages 144-156]
Ferula persica Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
Ferulla Persica Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology [Volume 15, Issue 85, 0, Pages 151-164]
Feta Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2 [Volume 9, Issue 35, 2012, Pages 25-34]
Feta cheese The effect of adding pomegranate juice on physicochemical, microbial and sensory properties of whey less Feta cheese [Volume 15, Issue 83, 0, Pages 299-314]
Feta cheese Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Feta cheese Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
FFA [Volume 13, Issue 61, 2016, Pages 54-45]
Fiber Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread [Volume 15, Issue 77, 0, Pages 133-123]
Fiber Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Fiber Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Fiber Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics [Volume 17, Issue 106, 2020, Pages 33-45]
Fiber The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Fiber The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Fiber The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2022, Pages 387-395]
Fiber Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Fiber Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Fiber Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Fiber Enrichment of ice cream produced with kernel flour and elderberry mantle [Volume 21, Issue 147, 2024, Pages 162-173]
Fiber diameter Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers [Volume 19, Issue 124, 2022, Pages 371-383]
Fibers Comparison of the effect of inulin and wheat fiber on the viability of probiotics in the sports drink enriched with calcium and vitamin D [Volume 22, Issue 167, 2025, Pages 16-27]
Fiber supplement [Volume 13, Issue 50, 2016, Pages 127-137]
Fiber supplement Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Fibre Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Ficus benghalensis Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2022, Pages 173-181]
Fig Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz) [Volume 12, Issue 47, 2015, Pages 171-180]
Fig Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
Fig concentrate Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 10, Issue 41, 2013, Pages 141-148]
Filler effects [Volume 14, Issue 64, 2017, Pages 115-103]
Fillet Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Fillet yield Determination of chemical composition and fillet yield of silver carp (Hypophtalmichtys molitrix) for grading and nutritional labeling of its product: Based on regression equations [Volume 8, Issue 32, 2011, Pages 1-10]
Filling media Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
Film Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Film Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Film Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Film Investigate the effect of gelatin film containing probiotics of Bifidobacterium bifidum and Lactobacillus rhamnosus on the survival of Staphylococcus aureus and physicochemical properties of rainbow trout fillet [Volume 21, Issue 148, 2024, Pages 62-78]
Films Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Final fermentation time The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1 [Volume 11, Issue 42, 2014, Pages 81-93]
Fine covering Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Fine wheat powder Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Finite Difference Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Finite Difference Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Finite element Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Finite element Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Finite element Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Firefly algorithm Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Firmness Evaluation of the Influence of Different Levels of Sodium Stearoyl Lactylate (SSL) on Dough Rheological Properties and Quality of Taftoon [Volume 4, Issue 14, 2007, Pages 31-39]
Firmness Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread [Volume 4, Issue 15, 2007, Pages 1-8]
Firmness The effect of primary, middle and final fermentation time on quantitative and qualitative properties of Barbari bread [Volume 10, Issue 40, 2013, Pages 47-55]
Firmness Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita [Volume 15, Issue 85, 0, Pages 49-59]
Firmness Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Firmness Effect of post-harvest salicylic acid treatment on storage life and quality of Cornelian cherry (Cornus mas L) fruit [Volume 21, Issue 153, 2024, Pages 207-222]
Firmness The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Fish Essential mineral components in the muscles of three fish spices from the south caspian sea [Volume 9, Issue 37, 2012, Pages 1-7]
Fish Analysis of three shrimps species and two fresh and canned tuna fishes for determination of nutritive values Aberoumand, A. [Volume 11, Issue 45, 2014, Pages 175-182]
Fish The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Fish Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Fish Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Fish Comprehensive identification of priorities and behavior analysis of packaged fish buyers in Tehran city using structural equation modeling [Volume 21, Issue 147, 2024, Pages 1-15]
Fish ball A combined application of D-mixture design model, Quantitative Descriptive Analysis, and Principal Components Analysis, for design and development of fish balls incorporated with chicken protein isolate [Volume 15, Issue 82, 0, Pages 223-236]
Fishery by-products The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Fish fillets [Volume 13, Issue 61, 2016, Pages 24-17]
Fish Finger Effects of frying on proximate and fatty acid characteristics of fish fingers made from mince and surimi of common carp (Cyprinus carpio) [Volume 8, Issue 30, 2011, Pages 1-9]
Fish Finger Effect of edible gelatin coating on the quality of fish finger of Hypophthalmichthys molitrix during refrigerated storage [Volume 12, Issue 48, 2015, Pages 79-88]
Fish Finger [Volume 14, Issue 64, 2017, Pages 102-93]
Fish Finger Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Fish market Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Fish oil Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Fish oil ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
Fish oil Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
Fish paste Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ÂºC [Volume 6, Issue 22, 2009, Pages 73-82]
Fish paste The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Fish powder The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Fish processing by-products Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils [Volume 21, Issue 149, 2024, Pages 13-24]
Fish Protein Concentrate The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Fish protein powder Production of fish protein isolate and surimi from carpio and investigation of their colorimetric parameters Azadian, M. 1 ïª, Moosavi-Nasab, M. 2 [Volume 10, Issue 41, 2013, Pages 59-67]
Fish Protein powder (FPP) Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Fish sausage Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented common carp (Cyprinus carpio) sausage [Volume 10, Issue 41, 2013, Pages 149-158]
Fish sausage The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Fish tofu Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Fish Waste Investigating the addition of rainbow trout visceral hydrolyzed protein on the quality properties of cooked hamburger [Volume 21, Issue 157, 2024, Pages 145-156]
Flaking Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Flaking Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa [Volume 21, Issue 153, 2024, Pages 174-191]
Flame Atomic Absorption Essential mineral components in the muscles of three fish spices from the south caspian sea [Volume 9, Issue 37, 2012, Pages 1-7]
Flat bread Evaluation of phytic acid and zinc content in breads produced in Ahwaz [Volume 12, Issue 47, 2015, Pages 9-19]
Flat bread [Volume 13, Issue 50, 2016, Pages 121-131]
Flat bread Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Flat bread Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Flat bread Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Flat bread Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Flavonoid Compounds Comparison between different techniques for extracting rosemary extract: solvent, extraction method, particle size, plant to solvent ratio [Volume 21, Issue 153, 2024, Pages 13-28]
Flavor and body texture The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
Flavored milk Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Flavor index The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Flavoured milk-based dessert Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Flavourzyme Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Flavourzyme Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Flaxseed Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Flaxseed Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Flaxseed Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Flaxseed Aqueous extraction of oil from flaxseed and evaluation of its storage stability and physicochemical properties during storage [Volume 20, Issue 144, 2023, Pages 48-62]
Flaxseed The effect of ultrasound pretreatment on the antioxidant properties of hydrolyzed protein from flaxseed meal using alcalase and pancreatin enzymes by response surface methodology [Volume 21, Issue 147, 2024, Pages 187-205]
Flaxseed extract Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Flaxseed flour Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Flaxseed gum Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Flaxseed mucilage Complex formation between biopolymers of gelatin and flaxseed mucilage by coacervation method [Volume 15, Issue 81, 0, Pages 1-9]
Flaxseed mucilage Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Flaxseed oil Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Flaxseed oil The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics [Volume 18, Issue 115, 2021, Pages 213-224]
Flaxseed oil Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Flaxseed oil Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Flaxseed oil Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Flax seed protein Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate [Volume 21, Issue 148, 2024, Pages 190-205]
Flaxseed Protein Concentrate Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate [Volume 19, Issue 130, 2022, Pages 259-268]
Flesh firmness The behavior of persimmon fruit cv. Karaj in response to postharvest hot water treatments and storage temperature [Volume 12, Issue 48, 2015, Pages 13-26]
Flesh firmness Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Flesh quality Evaluation of post mortem flesh quality attributes in common carp (Cyprinus carpio L.) slaughtered by exsanguination and hypothermia methods [Volume 9, Issue 36, 2012, Pages 21-31]
Flexible Effect of different packaging materials and storage conditions on the colour of black cherry preserves. [Volume 6, Issue 20, 2009, Pages 45-51]
Flour The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Flour Application of farinograph quality number (FQN) in evaluating baking quality of wheat. [Volume 6, Issue 21, 2009, Pages 23-33]
Flour Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations [Volume 6, Issue 21, 2009, Pages 53-62]
Flour Effect of flour hydration on rheological characterization of bread dough [Volume 6, Issue 22, 2009, Pages 35-44]
Flour Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Flour The effect of adding Eleaagnus angustifolia powder to quality characteristics of burgerâs bread [Volume 12, Issue 49, 2015, Pages 73-84]
Flour [Volume 13, Issue 50, 2016, Pages 113-123]
Flour Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Flour The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates [Volume 19, Issue 125, 2022, Pages 359-367]
Flour Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Flour The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time [Volume 21, Issue 152, 2024, Pages 209-221]
Flour extraction rate Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Flour malt [Volume 13, Issue 50, 2016, Pages 1-10]
Flour replacement Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Flow behavior Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solution [Volume 2, Issue 7, 2005, Pages 29-42]
Flow behavior Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
Flow Cytometry Technique Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Flower Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Flower Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Flower and leaf extract of Humulus lupulus plant Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Flow index behaviour Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Fluidized bed dryer Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Fluorescence Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
Fluorescence Applications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Fluvalinate Determination of Fluvalinate residue in honey samples of Damavand region [Volume 15, Issue 85, 0, Pages 459-466]
Foam The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Foam capacity Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Foaming ability Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Foaming capacity Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Foaming properties Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Foam-mat drying Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Foam-mat drying Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
Foam mat freeze-drying Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Foam mat hot air drying Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Foam stability The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Foam stability Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Foam stability Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Foeniculum vulgare essential oil Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Foeniculum vulgare essential oil Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds [Volume 20, Issue 143, 2023, Pages 159-168]
Foeniculum Vulgare Mill Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks [Volume 19, Issue 132, 2022, Pages 327-340]
Foeniculum vulgar essential oil Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Fogging [Volume 13, Issue 61, 2016, Pages 121-109]
Folic acid The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Folic acid Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
Folic acid Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
Folic acid Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
Folic acid The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Folin Denis method Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
Food The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Food valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Food MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE [Volume 20, Issue 140, 2023, Pages 16-27]
Food additive An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Food additive Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Foodborne diseases Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Foodborne diseases Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Foodborne pathogens Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
Foodborne pathogens Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Foodborne pathogens Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Food delivery A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai [Volume 21, Issue 150, 2024, Pages 95-120]
Food enrichment Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Food formulation Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Food industry The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 ïª, Hashemzade, A. 2, Moradi, V. 5 [Volume 11, Issue 42, 2014, Pages 31-42]
Food industry Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Food industry A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil [Volume 16, Issue 96, 2019, Pages 1-13]
Food industry EXTRACTION OF ANTHOCYANINS FROM SUMAC FRUITS (Rhus coriaria L.) AND EVALUATION OF SOME FACTORS INFLUENCING THEIR STABILITY [(Articles in Press)]
Food industry stock returns Modeling and the impact of economic shocks on food industry stock returns [Volume 19, Issue 124, 2022, Pages 315-326]
Food Ingredients Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Food insecurity Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Food Label Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Food labeling [Volume 13, Issue 50, 2016, Pages 83-90]
Food model Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Food packaging Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Food packaging Effect of carboxymethyl cellulose and montmorillonite addition on the physicochemical and thermal properties of basil seed mucilage-based biodegradable film [Volume 20, Issue 145, 2023, Pages 74-86]
Food-pharmaceutica Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Food preservation Application of active packaging in foods - A review [Volume 10, Issue 38, 2013, Pages 49-68]
Food preservative Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Food products Effect of technology perception on consumer behavior; case study: food industryââ [Volume 8, Issue 28, 2011, Pages 49-55]
Food products The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
Food products Comparison of mineral compositions in seeds of different native and imported date cultivars [Volume 21, Issue 147, 2024, Pages 60-69]
Foods Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Food safety Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Food safety Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Food safety An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Food safety Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Food safety Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Food safety Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Food safety Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Food safety Enhanced Disinfection of Food Surfaces Using Combined SDS and Organic Acid Treatments: Efficacy Against Escherichia coli O157:H7 and Staphylococcus aureus [(Articles in Press)]
Food safety A Survey of Heavy Metal Levels in Some Plant-Based Foods and Their Human Health Risk Assessment: Findings from Ahvaz, Khuzestan Province, Iran. [(Articles in Press)]
Food sample Analysis Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Food samples [Volume 13, Issue 61, 2016, Pages 75-55]
Food Science The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Food security Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Food simulant Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Food spoilage MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE [Volume 20, Issue 140, 2023, Pages 16-27]
Food spoilage and Pathogenic bacteria In Vitro Antimicrobial Activity of the Extract of Ziziphora Clinopodioides on some Food Spoilage and Pathogenic Bacteria [Volume 4, Issue 14, 2007, Pages 9-14]
Foodstuffs Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Food Supply Chain Leveraging Blockchain Technology for Food Supply Chain to Avoid the Intermediaries in Bangladesh [(Articles in Press)]
Foods with animal origin Status of heavy metal contamination of foods with animal and aquatic animal origin in Iran [Volume 9, Issue 34, 2012, Pages 25-35]
Food systems A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Food Waste Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Food Waste Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]
Food Waste Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel [Volume 21, Issue 152, 2024, Pages 146-164]
Foreign direct investment The effects of technology spillovers on private sector investment in Iran's food-agricultural industries [Volume 21, Issue 151, 2024, Pages 61-75]
Formol titration Efficacy of formol titration test for estimating the milk solid non fat in ice cream Shekarforoush, S. S. 1ïª, Abhari, K. 2 [Volume 11, Issue 42, 2014, Pages 73-79]
Fortification Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
Fortification The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Fortification The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
Fortification Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
Fortification Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Fortification [Volume 13, Issue 50, 2016, Pages 217-227]
Fortification The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc [Volume 15, Issue 84, 0, Pages 125-136]
Fortification Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Fortification Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Fortification Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Fortification Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Fortification Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Fortified snack [Volume 14, Issue 62, 2017, Pages 122-115]
Fouling Effect of operating parameters on performance of nanofiltration of sugar beet press water M. Shahidi Noghabi 1,2 , S. M. A. Razavi 3, S. M. Mousavi 4, M. Elahi 5 [Volume 11, Issue 45, 2014, Pages 123-131]
Fourier Transform Infrared Spectroscopy Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Four –Plate – Test Determination of antibiotic residues in industrial poultry carcass by means of F.P.T (four âplate â test) method in Mazandaran province [Volume 8, Issue 28, 2011, Pages 65-72]
Foxtail millet Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
FPA Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
FPH The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Fractal dimension Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Fractional Inhibitory Concentration Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Fractional Inhibitory Concentration The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Fractional Inhibitory Concentration Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Fractionation Evaluation of antioxidant activities of some phenolic compounds in mutton tallow olein [Volume 8, Issue 34, 2011, Pages 13-25]
Fractionation Investigation of physicochemical properties of crust and core dietary fiber from date seed [Volume 12, Issue 48, 2015, Pages 153-161]
Fractionation Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Frankfurter sausage [Volume 15, Issue 83, 0, Pages 267-280]
Frankincense (Boswellia carteri) Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Frankincense essential oil Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
Fraud Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Fraud Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Fraud Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Fraud Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Free-fat strained yoghurt Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life [Volume 21, Issue 152, 2024, Pages 17-29]
Free-gluten Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
Free radical [Volume 12, Issue 46, 2015, Pages 1-13]
Free radicals Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum [Volume 21, Issue 151, 2024, Pages 32-44]
Free radicals Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Free radical scavenging Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Free radical scavenging Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Free radical scavenging power optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil [Volume 18, Issue 120, 2021, Pages 389-400]
Freeze drier Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Freeze drying Feasibility of production and investigation of physicochemical properties of dried honey using freeze drying and microwave drying methods Elmi, A. 1 ïª, Esmaiili, M. 2 [Volume 10, Issue 41, 2013, Pages 117-125]
Freeze drying Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill [Volume 15, Issue 82, 0, Pages 201-212]
Freeze drying Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Freeze drying Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Freeze drying Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Freeze drying Prolonging the shelf life of wheat germ with Guar, Carboxymethyl cellulose and Persian gum by freeze-drying encapsulation method [Volume 21, Issue 146, 2024, Pages 28-41]
Freeze drying Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod [Volume 22, Issue 161, 2025, Pages 104-120]
Freeze-drying technique Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio) Bagherimofidi, M. 1 ïª, Jafarpour, A . 2, Motamedzadegan, A. 3 [Volume 11, Issue 42, 2014, Pages 128-117]
Freeze-thaw [Volume 13, Issue 50, 2016, Pages 37-49]
Freezing The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables [Volume 6, Issue 22, 2009, Pages 13-20]
Freezing Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4Â±1Â°c) [Volume 8, Issue 34, 2011, Pages 101-111]
Freezing Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Freezing Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Freezing Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Freezing Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Freezing Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Freezing Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Freezing Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Freezing point Necessity of pasteurized milk freezing point revision in its Iranian standard ( ISIRI 93) to improve dairy product safety [Volume 10, Issue 38, 2013, Pages 45-48]
Freezing pretreatment The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Freezing temperature Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
Freezing temperature Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Freezing temperature (-18˚C) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
Freezing Time Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Freezing Time Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
French fries Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
Fresh cut button mushroom Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Freshness Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Freshness Indicators Designing a pH-sensitive smart detector from gelatin-kappacarrageenan Mirabilis jalapa and Berberis vulgaris anthocyanin to evaluate the freshness/spoilage of lamb meat [Volume 21, Issue 156, 2024, Pages 185-210]
Fresh pasta Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
Fresh pistachios The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Fresh pistachios Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Fried Mushroom Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Froriepia subpinnata Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Frozen dough Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread [Volume 8, Issue 34, 2011, Pages 59-65]
Frozen storage Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
Frozen storage The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables [Volume 6, Issue 22, 2009, Pages 13-20]
Frozen storage Chemical and sensory changes of kutum (Rutilus frisii kutum) during frozen storage (-18 Âº C) [Volume 9, Issue 37, 2012, Pages 101-107]
Frozen yogurt Effects of inulin on the physicochemical, rheological, sensory properties and survival of probiotics in frozen yogurt Rezaei, R.1, Khomeiri, M. 2 ïª, Aalami, M.2, Kashaninejad, M.2 [Volume 10, Issue 41, 2013, Pages 81-90]
Frozen yogurt Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Frozen yogurt The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Fructooligosaccharide Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Fructooligosaccharide Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Fructooligosaccharide Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Fructooligosaccharide Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2022, Pages 297-308]
Fructo-Oligosaccharide Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Fruit Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Fruit elements The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Fruit firmness Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Fruit firmness Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Fruit juice Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Fruit juice Production of Functional Orange Juice Based on Yogurt Whey Powder [Volume 16, Issue 88, 2019, Pages 377-384]
Fruits The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Fruits Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
Fruit storage Evaluation of apricot (Prunus armeniaca L.) antioxidant changes during storage at cold room Koushesh Saba, M. 1, Arzani, K. 2 ïª, Barzegar, M. 3 [Volume 11, Issue 44, 2014, Pages 11-21]
Fruit waste Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Fruit yoghurt Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Fruit yoghurt containing apple Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Frying oil Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
Frying oil Investigation on Oxidative Stability and Physicochemical Properties of Frying Oil Based On Palm Oil, Soybean Oil and Sunflower Oil under Various Conditions of Bleaching and Deodorizing [Volume 15, Issue 85, 0, Pages 1-11]
Frying oil Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
FTA Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
FT-IR Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
FT-IR Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
FT-IR Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
FTIR Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
FTIR Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
FTIR Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
FTIR Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
FTIR analysis Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
FTIR spectroscopy Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Fucoidan Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Full fat soy flour The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Fumaria officinalis Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Fumaria officinalis investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Functional [Volume 13, Issue 50, 2016, Pages 217-227]
Functional [Volume 15, Issue 83, 0, Pages 267-280]
Functional The feasibility of producing enriched and low calorie sponge cakes with spinach puree [Volume 15, Issue 84, 0, Pages 375-384]
Functional Functional characteristics of rice bran protein isolate (Hashemi cultivar) [Volume 15, Issue 85, 0, Pages 467-478]
Functional Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
Functional Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Functional The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
Functional Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
Functional Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Functional The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Functional Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Functional Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Functional The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Functional Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Functional Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Functional Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Functional Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Functional Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Functional Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Functional Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate [Volume 19, Issue 126, 2022, Pages 217-225]
Functional Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Functional Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Functional Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Functional Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Functional Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Functional The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air [Volume 21, Issue 146, 2024, Pages 57-67]
Functional Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream [Volume 21, Issue 157, 2024, Pages 50-66]
Functional Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Functional Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Functional beverage Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria [Volume 13, Issue 56, 2016, Pages 1-9]
Functional beverage Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Functional beverage Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2022, Pages 79-89]
Functional bread Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Functional cake Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Functional cake Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Functional coffee The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Functional component Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Functional Compositions Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2022, Pages 349-358]
Functional cookie Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Functional Cookies Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Functional drink Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Functional drink Formulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Functional drink Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design [Volume 21, Issue 150, 2024, Pages 26-43]
Functional Food The Effect of Different Salt Concentrations on the Physicochemical and Sensory Properties of Probiotic White Cheese Prepared by Ultrafiltration Method [Volume 15, Issue 83, 0, Pages 203-215]
Functional Food Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Functional Food Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Functional Food A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Functional Food Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Functional Food Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Functional Food Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Functional Food Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Functional Food Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties [Volume 20, Issue 139, 2023, Pages 14-34]
Functional Food Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake [Volume 21, Issue 155, 2024, Pages 170-179]
Functional Food The fortification of hot chocolate with Jujube fruit powder [Volume 22, Issue 159, 2025, Pages 122-132]
Functional Food Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]
Functional Food Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Functional foods The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Functional groups Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Functional Pastille Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Functional product Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Functional properties Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
Functional properties A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
Functional properties Effect of heat on functional properties of soybean flour [Volume 9, Issue 36, 2012, Pages 119-127]
Functional properties Effect of extraction methods on functional properties of Chickpea protein isolated [Volume 10, Issue 38, 2013, Pages 11-20]
Functional properties Effects of protein concentration and pH changes on some functional properties of gliadin Abedi, E . 1, Majzoobi, M. 2 ïª, Farahnaki, A.2 [Volume 11, Issue 45, 2014, Pages 151-161]
Functional properties [Volume 13, Issue 50, 2016, Pages 159-169]
Functional properties Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Functional properties Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Functional properties Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Functional properties Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Functional properties Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide [Volume 15, Issue 80, 0, Pages 235-244]
Functional properties Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Functional properties The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
Functional properties Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Functional properties Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Functional properties Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
Functional properties Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed [Volume 16, Issue 96, 2019, Pages 185-197]
Functional properties Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Functional properties Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Functional properties Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Functional properties The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Functional properties Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Functional properties Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Functional properties Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Functional properties The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Functional properties antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Functional properties Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace [Volume 19, Issue 128, 2022, Pages 147-159]
Functional properties Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Functional properties Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Functional properties Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Functional properties Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Functional properties An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Functional properties Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]
Functional properties Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Functional properties Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Functional properties Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Functional propertis Effect of Drying Temperature, Heating Treatment and Gum Concentration on Functional Properties of Farsi Gum [Volume 15, Issue 85, 0, Pages 233-244]
Functional property Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Functional Puffed snack [Volume 13, Issue 50, 2016, Pages 127-137]
Functional spaghetti Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
Functional-structural properties Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Functional yogurt Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Fungal pathogens Evaluation of the chemical characteristics and control of the growth of spoilage fungi causing rot in grape fruit using ginger essential oil (Zingiber officinale) [Volume 21, Issue 154, 2024, Pages 151-162]
Fungal rot Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Fungal spoilage Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Fuzzy Logic Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Fuzzy Logic Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Fuzzy Logic Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Fuzzy Logic Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation [Volume 19, Issue 123, 2022, Pages 341-354]
Fuzzy Logic Development of an expert system to determine the measured characteristics of grape fruit stored in cold storage using fuzzy logic [Volume 21, Issue 147, 2024, Pages 70-83]
Fuzzy-Neuron Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]

G

GABA Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
GABA Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
GAB model Evaluating adsorption isotherm and isosteric heat of freeze-dried pomegranate seed powder and Fitting the data with mathematical models Rezaee, K. 1, Niakousari, M. 2 ïª, Zare, D. 3 [Volume 10, Issue 41, 2013, Pages 69-79]
Galactomannan Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Galactomannan Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Gama-Aminobutyric acid Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Gamma-amino butyric acid Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Gamma irradiation Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
Gamma irradiation [Volume 14, Issue 64, 2017, Pages 71-61]
Gamma linolenic acid Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Gamma ray Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Gamma rays Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Ganoderma ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Garden cress seed gum antioxidant activity of nano-encapsulated free and bounded phenol [Volume 18, Issue 118, 2021, Pages 349-361]
Garlic The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
Garlic Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Garlic Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Garlic Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Garlic Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2022, Pages 377-385]
Garlic essential oil Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Garlic essential oil Effect of active edible starched-based coating containing garlic and lemon peel essential oils on the characteristics of Barred mackerel (Scomberomorus commerrson) fillet [Volume 18, Issue 120, 2021, Pages 153-171]
Garlic extract (Allium sativum L.) Monitoring the physicochemical changes of eggs coated with active nanocomposite incorporating garlic extract (Allium sativum L.) during storage [Volume 21, Issue 153, 2024, Pages 1-12]
Garlic powder Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Gas chromatography An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Gas chromatography 1] Dertli, E. and Ãon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, [Volume 16, Issue 91, 2019, Pages 31-43]
Gas chromatography Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Gas chromatography Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Gas chromatography Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Gas chromatography Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Gas Chromatography (G.C) Determination of fat content and fatty acid composition of Danish pastries with emphasis on trans fatty acid [Volume 10, Issue 38, 2013, Pages 81-88]
Gas chromatography–mass spectrometry Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Gas flushing An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Gas retention Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Gaussian model Evaluation and prediction of mechanical properties of potato during storage by laser light backscattering imaging [Volume 15, Issue 83, 0, Pages 237-250]
GC / MS Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
GC-MS [Volume 14, Issue 68, 2017, Pages 102-93]
GC-MS [Volume 14, Issue 70, 2017, Pages 337-348]
GC-MS Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
GC-MS Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
GC-MS The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
GC-MS Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
GC/MS Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
GC/MS Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
GC/MS The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Gel Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
Gel Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Gel Optimization of pectin extract from pomace waste using response-surface methodology [Volume 18, Issue 117, 2021, Pages 207-216]
Gel Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Gel Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Gelan gum The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Gelatin Use of gelatin as a fat replacer for low fat cream production [Volume 8, Issue 32, 2011, Pages 45-52]
Gelatin The investigation of bentonite and gelatin effects on purification indexes of raw sugar beet juice to production of liquid sugar [Volume 12, Issue 48, 2015, Pages 175-190]
Gelatin Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Gelatin Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Gelatin Complex formation between biopolymers of gelatin and flaxseed mucilage by coacervation method [Volume 15, Issue 81, 0, Pages 1-9]
Gelatin Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Gelatin Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
Gelatin Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
Gelatin Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Gelatin Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Gelatin Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Gelatin Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Gelatin Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Gelatin Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Gelatin Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Gelatin The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Gelatin Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Gelatin Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet [Volume 18, Issue 114, 2021, Pages 169-180]
Gelatin Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Gelatin Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Gelatin Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Gelatin Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Gelatin Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Gelatin Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Gelatin Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Gelatin Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Gelatin The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Gelatin Investigate the effect of gelatin film containing probiotics of Bifidobacterium bifidum and Lactobacillus rhamnosus on the survival of Staphylococcus aureus and physicochemical properties of rainbow trout fillet [Volume 21, Issue 148, 2024, Pages 62-78]
Gelatin Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Gelatin Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Gelatin Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Gelatin Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Gelatinase activity Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Gelatination Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Gelatin coating Effect of gelatin coatings on chemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 9, Issue 37, 2012, Pages 67-76]
Gelatin coating Effect of edible gelatin coating on the quality of fish finger of Hypophthalmichthys molitrix during refrigerated storage [Volume 12, Issue 48, 2015, Pages 79-88]
Gelatine The extraction of gelatin from Caspian Sea( Huso Huso) skin and survey its rheological properties [Volume 15, Issue 84, 0, Pages 429-439]
Gelatine The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Gelatin Extraction Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction [Volume 21, Issue 149, 2024, Pages 99-113]
Gelatinization Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD) [Volume 4, Issue 14, 2007, Pages 15-20]
Gelatin-sodium alginate active films Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Gel concentration The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator [Volume 20, Issue 137, 2023, Pages 143-155]
Gellan Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Gel strength Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Gel strength Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Gel Strength Scale Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction [Volume 21, Issue 149, 2024, Pages 99-113]
Gene cloning Optimization of calf rennin gene and construction of gene construct for the recombinant chymosin production in Pichia pastoris [Volume 15, Issue 81, 0, Pages 399-412]
Gene expression Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Genetic algorithm-artificial neural network Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Genetic algorithm-artificial neural network Modeling the effect of ultrasound on viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum [Volume 21, Issue 146, 2024, Pages 158-168]
Genetic algorithm–artificial neural network Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Genetic identification Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products Nejati, F. 1ïª, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4 [Volume 12, Issue 46, 2015, Pages 167-175]
Genotypes Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Gentamicin 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 [Volume 16, Issue 91, 2019, Pages 347-356]
Gentamicin and chloramphenicol antibiotics Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]
Geometrical attributes Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Geometrical properties Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
Geometric optimization Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Geotrichum candidium Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
German chamomile Evaluation of antioxidant activity, total phenol and flavonoid and antibacterial activity of German chamomile [Volume 21, Issue 154, 2024, Pages 139-150]
Germinated clover Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Germinated mung bean Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Germinated soybean flour Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2022, Pages 211-224]
Germinated wheat Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Germinated wheat flour Optimization of flour Î±-amylase activity with germinated wheat flour and its effect on staling of Taftoon bread [Volume 8, Issue 32, 2011, Pages 23-33]
Germination Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
Germination Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Germination The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Germination Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Germination The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Germination Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Ghavoot The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Ghavoot Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Ghavoot Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2022, Pages 211-221]
Gilan Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Ginger Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
Ginger Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Ginger The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Ginger extract (Zingiber Officinale) Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Ginger oil Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Ginkgo‌ extract Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
Glass transition temperature [Volume 13, Issue 60, 2016, Pages 37-47]
Glass transition temperature Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Glaze Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Glaze Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Gleditsia caspica Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Gliadin Effects of protein concentration and pH changes on some functional properties of gliadin Abedi, E . 1, Majzoobi, M. 2 ïª, Farahnaki, A.2 [Volume 11, Issue 45, 2014, Pages 151-161]
Glucose Investigating the antioxidant and physicochemical properties honeys from Mazandaran province in comparison to commercial samples [Volume 20, Issue 137, 2023, Pages 230-243]
Glucose oxidase Evaluation of the effect of using glucose oxidase and xylanase enzymes on Toast bread flours characteristics. Salehifar, M. 1, Shafisoltani, M. 2 ïª, Hashemi, M. 3 [Volume 11, Issue 43, 2014, Pages 135-147]
Glucose oxidase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Glucose oxidase Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour [Volume 18, Issue 118, 2021, Pages 43-54]
Glucose oxidase Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake [Volume 19, Issue 123, 2022, Pages 233-241]
Glucose oxidase Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Glucose syrup Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
Glucose syrup Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Glucuronic acid Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Glutamic acid Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
Gluten Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread [Volume 8, Issue 34, 2011, Pages 59-65]
Gluten Characteristics of the chemical, sensory and microbial of flours in Khuzestan Nasehi, B. 1 ïª, Tahanejad, M. 2 [Volume 11, Issue 45, 2014, Pages 77-84]
Gluten Effects of protein concentration and pH changes on some functional properties of gliadin Abedi, E . 1, Majzoobi, M. 2 ïª, Farahnaki, A.2 [Volume 11, Issue 45, 2014, Pages 151-161]
Gluten [Volume 13, Issue 50, 2016, Pages 139-151]
Gluten Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Gluten Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Gluten Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Gluten Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Gluten free Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Gluten free Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Gluten free Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Gluten free Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Gluten free Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters [Volume 21, Issue 154, 2024, Pages 90-106]
Gluten free Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Gluten-free Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
Gluten-free Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
Gluten-free Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2022, Pages 223-235]
Gluten-free Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA) [Volume 21, Issue 149, 2024, Pages 129-139]
Gluten-free Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours [Volume 21, Issue 151, 2024, Pages 1-12]
Gluten-free Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Gluten-free beverage production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Gluten free biscuit The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
Gluten free bread Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Gluten free bread The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
Gluten free bread The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Gluten-free bread Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Gluten-free bread Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Gluten-free bread Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Gluten free cake [Volume 13, Issue 61, 2016, Pages 86-77]
Gluten free cake Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
Gluten free cake Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Gluten free cake Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Gluten-free cake 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 [Volume 16, Issue 91, 2019, Pages 45-56]
Gluten-free cake Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Gluten-free cake Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake [Volume 19, Issue 130, 2022, Pages 371-383]
Gluten-free cake Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Gluten-free cake Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2022, Pages 211-224]
Gluten-free cake Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Gluten-free cake Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Gluten-free cake Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour [Volume 22, Issue 161, 2025, Pages 42-55]
Gluten-free cookie Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Gluten-free cookie Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
Gluten-free cup cake [Volume 13, Issue 61, 2016, Pages 164-151]
Gluten-free pasta Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Gluten-free products A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
Glutenin macropolymer (GMP) Comparing the efficiency of wheat quality classification tests with an emphasis on the novel glutenin macro polymer (GMP) method [Volume 8, Issue 31, 2011, Pages 21-34]
Gluten substitute Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Glycerolysis Optimization of functional diacylglycerol (DAG) oil Production from safflower oil and evaluation of its properties Sahafi, S. M. 1, Goli, S. A. H. 2ïª, Kadivar, M. 3 [Volume 11, Issue 43, 2014, Pages 103-112]
Glycyrrhizia glabra Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
GMO Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2022, Pages 167-173]
Goat The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Goat milk Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Gold Nanoparticles Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Gold Nanoparticles Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Grading Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
Grading Determination of chemical composition and fillet yield of silver carp (Hypophtalmichtys molitrix) for grading and nutritional labeling of its product: Based on regression equations [Volume 8, Issue 32, 2011, Pages 1-10]
Grain crack Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Gram-negative and Gram-positive bacteria Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria [Volume 21, Issue 156, 2024, Pages 150-166]
Gram positive and gram negative bacteria Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Gram positive and gram negative bacteria Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria [Volume 18, Issue 116, 2021, Pages 55-65]
Grape Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Grape Influence of two-temperature and pretreatments on drying of black currant grape influence of pretreatments and dehydration methods on drying rate and time of black currant grape [Volume 8, Issue 28, 2011, Pages 39-47]
Grape Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds [Volume 20, Issue 143, 2023, Pages 159-168]
Grape extract Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Grape fiber Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Grapefruit Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel [Volume 21, Issue 152, 2024, Pages 146-164]
Grapefruit peel essential oil Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Grape molasses Determination of rheological properties of grape molasses [Volume 10, Issue 40, 2013, Pages 129-137]
Grape molasses Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Grape pomace Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
Grape pomace Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Grape pomace The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Grape pomace Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Grape pomace powder Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Grapes Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Grapes Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Grapes Using the adaptive fuzzy-neural system (ANFIS) in modeling storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and Pyracantha extract [Volume 20, Issue 144, 2023, Pages 242-262]
Grapes Development of an expert system to determine the measured characteristics of grape fruit stored in cold storage using fuzzy logic [Volume 21, Issue 147, 2024, Pages 70-83]
Grapes Evaluation of the chemical characteristics and control of the growth of spoilage fungi causing rot in grape fruit using ginger essential oil (Zingiber officinale) [Volume 21, Issue 154, 2024, Pages 151-162]
Grape seed essential oil Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil [Volume 19, Issue 128, 2022, Pages 363-374]
Grape seed extract Study of effect of Grape seed extract herbal antioxidant on chemical and sensory quality and blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 10, Issue 40, 2013, Pages 69-79]
Grape Seed Oil The effect of frying on some qualitative characteristics of grape seed oil Rahnemoon, P. 1, Azadmard-Damirchi, S. 2 ïª, Peygambardust, S. A. 2, Hesari, J. 2, Nemati, M. 3, Zenouzi, A. 4 [Volume 11, Issue 45, 2014, Pages 25-33]
Grape syrup Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties [Volume 15, Issue 82, 0, Pages 95-103]
Grape syrup Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Grape syrup Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Grape syrup Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake- oatmeal and grape syrup powder [Volume 21, Issue 153, 2024, Pages 128-141]
Grape tomatoes Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Graphene-quantum dot nanoparticle Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Graphical software The use of digital imaging for evaluating color changes of rutab during drying in a cabinet drier [Volume 6, Issue 21, 2009, Pages 43-52]
Graphic Software Evaluation of image analysis software competency in skeletal muscle percentage assessment in meat products [Volume 21, Issue 157, 2024, Pages 123-144]
Grapvine Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Grass pea (Lathyrus sativus) protein isolated Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion [Volume 13, Issue 55, 2016, Pages 115-123]
Gravimetrical properties Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
Gravity Model Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Greater lizardfish Sausage Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Green back mullet Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
Green banana flour Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Green banana flour Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Green beans Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean [Volume 15, Issue 82, 0, Pages 63-71]
Green beans The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
Green behavior Investigating Effective Factors on the buying behavior of consumers of green food products [Volume 18, Issue 117, 2021, Pages 343-352]
Green chicken Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Green lentils Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Green Olives Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Green solvent Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Green synthesis Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Green Tea Physiochemical characterization and antioxidant activities of green tea extract microencapsulated by co-crystallization technique. [Volume 15, Issue 85, 0, Pages 179-193]
Green Tea The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Green Tea Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Green tea extract Effect of green Tea extract on the inhibition of sunflower oil oxidation [Volume 2, Issue 7, 2005, Pages 61-70]
Green tea extract Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Green tea extract Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Green tea extract Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Green tea extract Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties [Volume 18, Issue 114, 2021, Pages 333-347]
Green tea extract Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions [Volume 19, Issue 122, 2022, Pages 115-127]
Green tea extract powder Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Green tea powder Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream [Volume 21, Issue 155, 2024, Pages 27-40]
Green Walnut Skin Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Ground Meat Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Ground mutton meat Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat [Volume 21, Issue 146, 2024, Pages 68-81]
Growing area Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Guar Investigation of the effect of some sweeteners on rheological properties of food hydrocolloidal solutions [Volume 9, Issue 34, 2012, Pages 45-51]
Guar Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1 [Volume 10, Issue 41, 2013, Pages 127-139]
Guar The effect of different levels of Spirulina Platensis micro-algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille [Volume 12, Issue 48, 2015, Pages 47-59]
Guar Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
Guar Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Guar Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Guar Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Guar dialdehyde Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Guar Gum Evaluation of sensory characteristics, rheological and color changes in the part baked frozen Barbari bread containing guar gum and Lipase Hejrani, T. 1ïª, Sheikholeslami, Z. 2, Mortazavi, A. 3, Ghiyafe Davoodi, M. 2 [Volume 11, Issue 45, 2014, Pages 99-109]
Guar Gum Modeling and optimization of textural properties of low calorie mayonnaise containing xanthan, guar and pre gel corn starch as fat replacer Rahmati, N. F. *, Mazaheri Tehrani, M. 2, Koocheki, A. 2 [Volume 11, Issue 42, 2014, Pages 43-54]
Guar Gum Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Guar Gum Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Guar Gum [Volume 13, Issue 60, 2016, Pages 173-186]
Guar Gum Investigation on Rheological and Textural Properties of Low-Fat Mayonnaise Prepared Using Mono- And Di-Glyceride, Guar and Xanthan Gums [Volume 15, Issue 80, 0, Pages 319-333]
Guar Gum The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 Â± 1 oC) [Volume 16, Issue 87, 2019, Pages 269-277]
Guar Gum Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Guar Gum The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Guar Gum Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Guar Gum Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Guar Gum Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Guar Gum Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
Guar Gum Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Guar Gum Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Guar Gum Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Guar Gum Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Guar gum and Kappa carrageenan The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Gum Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Gum Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise [Volume 15, Issue 80, 0, Pages 121-130]
Gum Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Gum Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Gum Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
Gum The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
Gum Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Gum Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Gum Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Gum Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa [Volume 21, Issue 156, 2024, Pages 38-48]
Gum arabic [Volume 14, Issue 64, 2017, Pages 142-127]
Gum arabic Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
Gum arabic Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Gum arabic Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Gum arabic Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]
Gum Concentration Effect of Drying Temperature, Heating Treatment and Gum Concentration on Functional Properties of Farsi Gum [Volume 15, Issue 85, 0, Pages 233-244]
Gum extraction Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
Gummness of the tissue The effect of different levels of Spirulina Platensis micro-algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille [Volume 12, Issue 48, 2015, Pages 47-59]
Gummy Candy Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
Gum tragacanth Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
Gum tragacanth Effect of different levels of gum tragacanth on bread quality [Volume 10, Issue 38, 2013, Pages 103-112]
Gum tragacanth Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]
Gum tragacanth Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
Gum tragacanth Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Gum tragacanth (Katira) Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solution [Volume 2, Issue 7, 2005, Pages 29-42]
Gut Microbiota The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]

H

Habitats Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese [Volume 21, Issue 146, 2024, Pages 169-179]
HACCP Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
HACCP [Volume 13, Issue 50, 2016, Pages 83-90]
Haematococcus microalgae Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Haematococcus pluvialis Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Halobacter Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries [Volume 8, Issue 34, 2011, Pages 67-75]
Halogen moisture analyzer Drying of apple slice by halogen dryer Karimi, S. 1, Khoshtaghaza, M. H. 2ïª [Volume 11, Issue 44, 2014, Pages 167-175]
Hamburger Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products Abedini, M. 1*, Varidi, M. J. 2, Shahidi, F. 3, Marashi, S. H. 4 [Volume 6, Issue 23, 2009, Pages 51-58]
Hamburger Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
Hamburger Effect of Allium schoenoprasum leaf extract on shelf life and qualitative properties of hamburger during refrigerated storage [Volume 15, Issue 80, 0, Pages 39-50]
Hamburger Determining the physicochemical and sensory properties of low-fat burgers with rice bran and walnuts [Volume 15, Issue 84, 0, Pages 1-12]
Hamburger Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Hamburger Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Hamburger Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Hamburger The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Hamburger Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates [Volume 21, Issue 157, 2024, Pages 157-175]
Hamburger Bread An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
Hamburgers Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Hamburgr Using multiplex-PCR assay in identification of Escherichia coli O157:H7 isolated from hamburger samples in Mashhad, Iran [Volume 9, Issue 35, 2012, Pages 101-107]
Hard Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Hardness The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
Hardness The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage Cheraghi Dehdezi, S. 1ïª, Hamdami, N. 2 [Volume 12, Issue 46, 2015, Pages 95-103]
Hardness [Volume 13, Issue 50, 2016, Pages 103-114]
Hardness [Volume 14, Issue 64, 2017, Pages 41-32]
Hardness Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
Hardness Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Hardness Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
Hardness Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Hardness The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Hardness Study on textural and color characteristics of UF-white cheese containing caffeine [Volume 21, Issue 156, 2024, Pages 211-225]
Hardness Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Hard Wheat Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Harvest height Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
Harvesting date Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Harvesting time Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Hashemi Functional characteristics of rice bran protein isolate (Hashemi cultivar) [Volume 15, Issue 85, 0, Pages 467-478]
Hawthorn extract The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Hazard Index Bioaccumulation and human health risk assessment of heavy metals in fish cultured in metropolitan city lakes: A case study in Bengaluru, South India [Volume 21, Issue 155, 2024, Pages 41-57]
Hazelnut Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Hazelnut Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Hazelnut skin Investigation of the Chemical Composition, Aflatoxin Level, and Phenolic Profile of Hazelnut Skin [(Articles in Press)]
HCAs Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
HDPE Effect of N-Octane Migration on the Quality of Soft Drink Emulsion in HDPE Packaging [Volume 4, Issue 12, 2007, Pages 9-16]
Health Review on lycopene characteristics and role of microorganisms on its production [Volume 8, Issue 30, 2011, Pages 11-25]
Health The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Health The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Health and food safety Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
Health benefit Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Health effect Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Health risks A Survey of Heavy Metal Levels in Some Plant-Based Foods and Their Human Health Risk Assessment: Findings from Ahvaz, Khuzestan Province, Iran. [(Articles in Press)]
Healthy Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Heat Effect of heat on functional properties of soybean flour [Volume 9, Issue 36, 2012, Pages 119-127]
Heat Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Heat Exchanger Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Heating Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Heating process Heat stability of the oils from current canola cultivars in Iran [Volume 6, Issue 23, 2009, Pages 11-16]
Heating process Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process [Volume 16, Issue 86, 2019, Pages 273-283]
Heating rate Design, manufacture and performance evaluation of a batch ohmic heating system [Volume 9, Issue 36, 2012, Pages 55-63]
Heating Treatment Effect of Drying Temperature, Heating Treatment and Gum Concentration on Functional Properties of Farsi Gum [Volume 15, Issue 85, 0, Pages 233-244]
Heat-Labile Enterotoxin Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Heat processing Effect of microwaves on physicochemical properties of corn and oat starches Mazjoobi, M. 1ïª, Falsafi, S. R. 2 [Volume 12, Issue 46, 2015, Pages 199-209]
Heat processing Mathematical modeling for heat conduction in olive fruit [Volume 21, Issue 149, 2024, Pages 159-170]
Heat seal ability Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Heat stability Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Heat stability The effect of kappa-carrageenan and carboxy methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of calcium-enriched sterile milk [Volume 19, Issue 131, 2022, Pages 291-301]
Heat stabilization [Volume 14, Issue 62, 2017, Pages 122-115]
Heat Transfer Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Heat Transfer Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Heat Transfer Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Heat Transfer Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Heat Transfer Coefficient The use of falling-climbing film evaporator for concentration of indigenous orange juice [Volume 6, Issue 21, 2009, Pages 83-92]
Heat Transfer Coefficient Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Heat Treatment Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
Heavy cream Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Heavy metals Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
Heavy metals Investigation of lead and Cadmium contents of cultivated edible mushrooms consumed in Tehran [Volume 8, Issue 31, 2011, Pages 85-91]
Heavy metals Status of heavy metal contamination of foods with animal and aquatic animal origin in Iran [Volume 9, Issue 34, 2012, Pages 25-35]
Heavy metals Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Heavy metals Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
Heavy metals Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Heavy metals Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Heavy metals Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Heavy metals Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Heavy metals Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Heavy metals A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Heavy metals Assessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
Heavy metals Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Heavy metals Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran [Volume 21, Issue 153, 2024, Pages 116-127]
Heavy metals Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Heavy metals Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Height of storage Improving storage of sugar beet to reduction of microbial flou in silo Behzad, Kh. 1, Mazaheri Tehrani, M. 1 , Mortazavi, S. A. 1, , Shahidi Noghabi, M.2ïª Behzad, R. 3 [Volume 11, Issue 45, 2014, Pages 111-122]
Helix Shape Glass Chamber Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry [Volume 21, Issue 155, 2024, Pages 11-26]
Hemolytic activity Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Hemolytic activity Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136 [Volume 21, Issue 149, 2024, Pages 223-240]
Hemolytic activity Isolation and identification of Limosilactobacillus fermentum ARD2 strain from local yogurt and evaluation of its probiotic, antimicrobial and safety properties [Volume 21, Issue 154, 2024, Pages 184-201]
Heracleum persicum essential oil Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Herbal Drinks Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Herbal extract Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Herbal extracts Investigation of physicochemical, antioxidant activity and organoleptic characteristic ofInvestigation of physicochemical, antioxidant activity and organoleptic characteristic of traditional ice cream contains chamomile, echium amoenum and valerian extracts [Volume 15, Issue 78, 0, Pages 217-232]
Herdel technology â Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite) [Volume 15, Issue 84, 0, Pages 469-480]
Herschel Bulkely Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology Forozandeh, N. 1, Maftoon Azad, N. 2 ïª, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 11, Issue 42, 2014, Pages 95-105]
Herschel-Bulkley Evaluation and modelling of rheological properties of microwave treated xanthan gum solution [Volume 21, Issue 150, 2024, Pages 54-63]
Hexadecanoic acid Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
HFCS [Volume 15, Issue 85, 0, Pages 407-415]
Hibiscus Sabdariffa Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Hibiscus Sabdariffa Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
High performance liquid chromatography Study of enrofloxacin residue in eggs using high performance liquid chromatography [Volume 8, Issue 29, 2011, Pages 67-71]
High performance liquid chromatography Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 19-29]
High performance liquid chromatography Aflatoxins and ochratoxin a contamination in Iranian red pepper after harvesting Salari, R.1ïª, Habibi Najafi, M. B.2, Boroushaki, M. T.3, Mortazavi, S. A. 2, Fathi Najafi, M. 4 [Volume 10, Issue 41, 2013, Pages 47-57]
High performance liquid chromatography Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay [Volume 12, Issue 49, 2015, Pages 51-59]
High performance liquid chromatography Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection [Volume 15, Issue 83, 0, Pages 157-167]
High performance liquid chromatography Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
High-Performance Liquid Chromatography Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
High performance liquid chromatography (HPLC) Method Validation of Aflatoxin M1 in Iranian White Cheese by High Performance Liquid Chromatography and Immunoaffinity Columns [Volume 4, Issue 12, 2007, Pages 73-79]
High pressure processing The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
High-pressure processing Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
High pressure technology A review on cold sanitization methods of milk [Volume 9, Issue 37, 2012, Pages 23-36]
High temperature Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Histidine Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Histology Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5 [Volume 10, Issue 41, 2013, Pages 107-116]
Histology Evaluation of image analysis software competency in skeletal muscle percentage assessment in meat products [Volume 21, Issue 157, 2024, Pages 123-144]
Homemade DETERMINATION OF TEXTURE PROFILE ANALYSIS AND MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED BY COMMERCIAL AND HEIRLOOM CULTURE [Volume 21, Issue 155, 2024, Pages 137-147]
Home-made food A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai [Volume 21, Issue 150, 2024, Pages 95-120]
Homogenization The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream [Volume 21, Issue 156, 2024, Pages 1-18]
Homogenization Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Homogenization pressure The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Honey alfalfa The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Honey powder The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Hot air Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Hot air [Volume 13, Issue 61, 2016, Pages 97-87]
Hot air Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Hot air Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Hot air The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Hot air Optimization of combined pre-process (osmosis-ultrasound) and additional drying with hot air of Pommelo fruit [Volume 21, Issue 148, 2024, Pages 89-102]
Hot-air Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Hot air drying Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Hot air frying Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Hot air frying Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
Hot air Frying Process - Mass Transfer - Moisture Kinetics - Activation Energy The study of moisture kinetics and mass transfer parameters during hot air frying in potato chips [Volume 18, Issue 116, 2021, Pages 357-369]
Hot oven drying Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2022, Pages 127-140]
Hot water extract Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
Hot water treatment Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions [Volume 8, Issue 31, 2011, Pages 45-52]
Hot water treatment The Effects of Calcium chloride, Hot Water Treatment and Polyethylene Bag Packaging on the Storage Life and Quality of Pomegranate (Cv: Malas- Saveh) [Volume 4, Issue 13, 2007, Pages 1-10]
Household Food Accessibility Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
HPLC Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
HPLC Effect of deep-frying processing on tylosin residue in meat Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5 [Volume 12, Issue 46, 2015, Pages 61-71]
HPLC Identification and quantification of anthocyanins in pomegranate peel extract. [Volume 12, Issue 49, 2015, Pages 31-40]
HPLC [Volume 14, Issue 70, 2017, Pages 98-91]
HPLC [Volume 15, Issue 81, 0, Pages 229-236]
HPLC Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
HPLC Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
HPLC Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
HPLC Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2022, Pages 59-67]
HPLC Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
HPLC Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
HPLC Investigation of the Chemical Composition, Aflatoxin Level, and Phenolic Profile of Hazelnut Skin [(Articles in Press)]
HPMC Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Human Health Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Human risk assessment Bioaccumulation and human health risk assessment of heavy metals in fish cultured in metropolitan city lakes: A case study in Bengaluru, South India [Volume 21, Issue 155, 2024, Pages 41-57]
Humectants [Volume 13, Issue 59, 2016, Pages 75-84]
Humidification Kinetic [Volume 13, Issue 50, 2016, Pages 11-20]
Humulus lupulus extract Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Humulus lupulus L Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Humuluslupulus L Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Huso huso Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Hyaluronic acid Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Hybrid Dryer The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Hydatid cyst Ø¨ÙÛÙÙ Ø³Ø§Ø²Û Ø´Ø±Ø§ÛØ· Ø§Ø³ØªØ®Ø±Ø§Ø‌) ØºÙØ¸Øª ØÙØ§Ù Ù Ø²ÙØ§Ù Ø§Ø³ØªØ®Ø±Ø§Ø‌) Ø¹ØµØ§Ø±Ù Ø¢Ø¨ÛØ Ø§ÙÚ©ÙÛ Ù ÙÛØ¯ÙØ±Ø§ÙÚ©ÙÛ Ú¯ÛØ§Ù Ø®ÙØ´Ø§Ø±ÛØ²Ù (Echinophora platyloba)Ø Ø®ØµÙØµÛØ§Øª Ø¢ÙØªÛ Ø§Ú©Ø³ÛØ¯Ø§ÙÛ Ù Ø§Ø«Ø± Ú©Ø´ÙØ¯Ú¯Û Ø¢Ù Ø¨Ø± Ù¾Ø±ÙØªÙØ§Ø³Ú©ÙÙÚ©Ø³âÙØ§Û Ú©ÛØ³Øª ÙÛØ¯Ø§ØªÛØ¯ Ø¯Ø± Ø´Ø±Ø§ÛØ· Ø¢Ø²ÙØ§ÛØ´Ú¯Ø§ÙÛ [Volume 19, Issue 132, 2022, Pages 313-326]
Hydration Epi-fluorescence light microscopy in studying dough microstructure [Volume 8, Issue 31, 2011, Pages 73-83]
Hydration Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Hydroalcoholic extract Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Hydrocolloid The Effect of Natural and Synthetic Sweeteners on Rheological Behaviors of Locust Bean Gum (LBG) Solutions [Volume 4, Issue 14, 2007, Pages 1-7]
Hydrocolloid Use of gelatin as a fat replacer for low fat cream production [Volume 8, Issue 32, 2011, Pages 45-52]
Hydrocolloid Investigation of the effect of some sweeteners on rheological properties of food hydrocolloidal solutions [Volume 9, Issue 34, 2012, Pages 45-51]
Hydrocolloid Evaluation of some rheological and sensory properties of instant yoghurt Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 ïª, Seyedein Ardebili , S. M. 3 [Volume 12, Issue 46, 2015, Pages 155-166]
Hydrocolloid [Volume 13, Issue 60, 2016, Pages 25-36]
Hydrocolloid Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Hydrocolloid Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Hydrocolloid Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Hydrocolloid Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Hydrocolloid Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Hydrocolloid Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Hydrocolloid Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Hydrocolloid coating [Volume 13, Issue 61, 2016, Pages 182-173]
Hydrocolloids Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
Hydrocolloids Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Hydrocolloids Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Hydrocolloids Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Hydrocolloids Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Hydrocolloids Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Hydrocolloids The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Hydrocolloids native Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Hydro distillation Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
Hydroethanolic extract Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Hydrogel The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin [Volume 18, Issue 111, 2021, Pages 267-277]
Hydrogel Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performance [Volume 21, Issue 149, 2024, Pages 140-158]
Hydrogenised biofilter Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
Hydrogen peroxide Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Hydrogen peroxide Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Hydrogen peroxide Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water [Volume 22, Issue 161, 2025, Pages 215-228]
Hydrolysis Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Hydrolysis Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Hydrolyzed protein Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Hydrolyzed protein The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Hydrolyzed protein Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Hydrolyzed protein Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Hydrolyzed protein Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme [Volume 21, Issue 148, 2024, Pages 112-126]
Hydrolyzed protein Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Hydrolyzed protein Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Hydrolyzed protein Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme [Volume 22, Issue 165, 2025, Pages 135-149]
Hydrophobicity The viability of Lactiplantibacillus pentosus v390 under acidic and bile conditions, and evaluation of its antimicrobial activity and safety [Volume 21, Issue 153, 2024, Pages 192-206]
Hydroponics The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Hydroxyl radical scavenging activity and Fermentation bioprocess Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
Hydroxy-methyl-furfural Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region [Volume 17, Issue 102, 2020, Pages 93-102]
Hydroxyproilne Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
Hydroxyprolin Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5 [Volume 10, Issue 41, 2013, Pages 107-116]
Hydroxypropylation Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Hydroxypropyl cellulose Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
Hydroxy propyl methyl cellulose Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Hydroxypropylmethylcellulose Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 145-154]
Hyperbolic tangent Modeling the effect of ultrasound on viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum [Volume 21, Issue 146, 2024, Pages 158-168]
Hypericum perforatum Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Hypericum perforatum Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
Hypericum perforatum L Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Hyperspectral imaging Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods [Volume 21, Issue 151, 2024, Pages 13-31]
Hypophthalmichthys molitrix Effect of edible gelatin coating on the quality of fish finger of Hypophthalmichthys molitrix during refrigerated storage [Volume 12, Issue 48, 2015, Pages 79-88]
Hypothermia Evaluation of post mortem flesh quality attributes in common carp (Cyprinus carpio L.) slaughtered by exsanguination and hypothermia methods [Volume 9, Issue 36, 2012, Pages 21-31]
Hyssopus officinalis Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria Nasirpour, M. 1 ïª, Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4. [Volume 12, Issue 46, 2015, Pages 73-84]
Hyssopus officinalis Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Hyssopus officinalis Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Hyssopus officinalis essential oil Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]

I

Ice - cream Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics [Volume 12, Issue 49, 2015, Pages 145-153]
Ice cream Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
Ice cream Optimization of vanilla ice cream formula containing milk protein concentrate with response surface methodology Mostafavi, F.1* , MazaheriTehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 44, 2014, Pages 143-154]
Ice cream Effect of fat content on rheological and physical properties of vanilla ice cream Mostafavi, F.1* , Mazaheri Tehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 45, 2014, Pages 55-64]
Ice cream Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Ice cream The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Ice cream Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Ice cream The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Ice cream Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Ice cream Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Ice cream Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Ice cream Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom [Volume 19, Issue 126, 2022, Pages 1-12]
Ice cream Enrichment of ice cream produced with kernel flour and elderberry mantle [Volume 21, Issue 147, 2024, Pages 162-173]
Ice cream Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties [Volume 21, Issue 149, 2024, Pages 54-80]
Ice-cream Efficacy of formol titration test for estimating the milk solid non fat in ice cream Shekarforoush, S. S. 1ïª, Abhari, K. 2 [Volume 11, Issue 42, 2014, Pages 73-79]
Ice cream yogurt Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
Ice milk Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Ice products Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
Ice stored Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
ICP Changes of mineral elements of some Kiwifruit cultivars during cold storage [Volume 8, Issue 30, 2011, Pages 33-38]
ICP-OES Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
ICP-OES A Survey of Heavy Metal Levels in Some Plant-Based Foods and Their Human Health Risk Assessment: Findings from Ahvaz, Khuzestan Province, Iran. [(Articles in Press)]
IDEF0 Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
Identification Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Identification Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Identification Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Identification Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Identification of chemical compounds Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
Image Analysis Physico-chemical and sensory properties of pistachio green hull`s marmalade [Volume 6, Issue 23, 2009, Pages 1-10]
Image Analysis Evaluation of image analysis software competency in skeletal muscle percentage assessment in meat products [Volume 21, Issue 157, 2024, Pages 123-144]
Image proceing The effect of adding Eleaagnus angustifolia powder to quality characteristics of burgerâs bread [Volume 12, Issue 49, 2015, Pages 73-84]
Image Processig Apple dried layer quality and freshness sorting using machine vision technology after artificial aging Karimi, S.1, Nikian, A2ïª [Volume 11, Issue 45, 2014, Pages 65-76]
Image processing Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 ïª, Ataye Salehi, A. 3 [Volume 11, Issue 44, 2014, Pages 129-141]
Image processing The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1 [Volume 11, Issue 42, 2014, Pages 81-93]
Image processing Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality . [Volume 12, Issue 47, 2015, Pages 87-96]
Image processing Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Image processing Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Image processing The Study of Osmotic Dehydration of Potato by using Image Processing [Volume 13, Issue 56, 2016, Pages 81-90]
Image processing Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
Image processing Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
Image processing The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
Image processing Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
Image processing Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Image processing Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Image processing Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Image processing Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Image processing Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing [Volume 18, Issue 111, 2021, Pages 361-369]
Image processing Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Image processing Detection of snail pest in citrus orchard under different lighting conditions using deep neural networks [Volume 18, Issue 115, 2021, Pages 157-169]
Image processing Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Image processing Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Image processing Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Image processing Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Image processing Estimation of nitrate content in tomato using image features [Volume 21, Issue 152, 2024, Pages 1-16]
Image processing Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Image processing technique [Volume 14, Issue 62, 2017, Pages 122-115]
Imitation dairy oroducts Advantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Imitation pizza cheese The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Immersion and Fumigant methods Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Immunoaffinity column clean-up Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Impact Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
Impact Effect of temperature and padding surface on apple bruise volume due to impact and its prediction by artificial neural network [Volume 8, Issue 32, 2011, Pages 85-94]
Impatiens walleriana Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Impedance [Volume 15, Issue 84, 0, Pages 13-22]
Impedance – splitting method Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3 [Volume 10, Issue 41, 2013, Pages 35-46]
Impementation verification Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Improver [Volume 13, Issue 61, 2016, Pages 193-183]
Improver Gel Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology [Volume 12, Issue 47, 2015, Pages 181-196]
Impurity Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Inactivation Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Income compensation policy Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Income shock Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Incubation Optimization and Modeling of Gamma Aminobutyric Acid (GABA) Extraction Conditions from Lactobacillus brevis IRBC10818 Affected by Heat Shock by Response Surface Methodology [Volume 18, Issue 118, 2021, Pages 167-180]
Incubation time Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Independent variables Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Index of peroxide Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar) [Volume 16, Issue 96, 2019, Pages 75-90]
Indian white shrimp (Penaeus indicus) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
Indigenous Optimization of Indigenous Fermented Milk Drink by Industrial Method Using Maximum Amount of Fresh Whey [Volume 4, Issue 13, 2007, Pages 19-29]
Indigenous Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Indigestible Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Inductively coupled plasma (ICP) Changes of mineral elements of some Kiwifruit cultivars during cold storage [Volume 8, Issue 30, 2011, Pages 33-38]
Industrial DETERMINATION OF TEXTURE PROFILE ANALYSIS AND MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED BY COMMERCIAL AND HEIRLOOM CULTURE [Volume 21, Issue 155, 2024, Pages 137-147]
Industrial applications Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review [Volume 21, Issue 150, 2024, Pages 76-94]
Industrial Doogh Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Industrial production method Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Infant formula Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2022, Pages 167-173]
Infant formula Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Infection Assessment of Antimicrobial Efficacy of Commercial Urmiaâs Honeys [Volume 4, Issue 13, 2007, Pages 39-45]
Infection percent [Volume 13, Issue 61, 2016, Pages 15-1]
Infectious bacteria Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Inflammasome The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Informational factor The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 ïª, Hashemzade, A. 2, Moradi, V. 5 [Volume 11, Issue 42, 2014, Pages 31-42]
Infrared Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Infrared [Volume 13, Issue 61, 2016, Pages 97-87]
Infrared Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Infrared Thin layer drying of tomato slices using a combined infrared-vacuum dryer [Volume 15, Issue 82, 0, Pages 119-127]
Infrared Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Infrared Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum [Volume 17, Issue 102, 2020, Pages 83-92]
Infrared Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Infrared Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Infrared Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Infrared Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Infrared The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Infrared Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Infrared dryer Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Infrared dryer The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Infrared drying Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Infrared drying Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2022, Pages 141-153]
Infrared heating Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Infrared radiation Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Infrared radiation Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Infrared radiation Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Infusion Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Ingredient supplementation Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 ïª, Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6 [Volume 11, Issue 42, 2014, Pages 107-116]
Inhibition zone Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Inhibition zone diameter Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Inhibition zone diameter Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Inhibitory The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage [Volume 21, Issue 150, 2024, Pages 1-15]
Inhibitory effect Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4ËC [Volume 15, Issue 83, 0, Pages 315-328]
Instant yoghurt Evaluation of some rheological and sensory properties of instant yoghurt Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 ïª, Seyedein Ardebili , S. M. 3 [Volume 12, Issue 46, 2015, Pages 155-166]
Intelligent Packaging Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Intelligent Packaging Design of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Intelligent Packaging Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Intention to consume Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Interaction Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
Interaction The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Interaction Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Interaction effect Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Interfacial activity The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Interfacial tension Evaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Internal quality Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Interstitial contamination of vegetables Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Intractance Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Inulin Kombucha production using extracted inulin from jerusalem artichoke tuber [Volume 8, Issue 30, 2011, Pages 89-100]
Inulin Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. [Volume 8, Issue 30, 2011, Pages 113-125]
Inulin The influence of adding Inulin and Encapsulation on survivability lactobacillus casei storage of synbiotic yoghurt [Volume 10, Issue 40, 2013, Pages 27-36]
Inulin Effect of inulin on the qualitative characteristics of cake Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4. [Volume 12, Issue 46, 2015, Pages 41-48]
Inulin Effects of inulin on the physicochemical, rheological, sensory properties and survival of probiotics in frozen yogurt Rezaei, R.1, Khomeiri, M. 2 ïª, Aalami, M.2, Kashaninejad, M.2 [Volume 10, Issue 41, 2013, Pages 81-90]
Inulin Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Inulin Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Inulin Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Inulin Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Inulin [Volume 14, Issue 63, 2017, Pages 1-14]
Inulin Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
Inulin Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Inulin Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
Inulin Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Inulin Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
Inulin Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Inulin Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Inulin Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Inulin Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Inulin Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Inulin The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Inulin Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Inulin Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Inulin Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Inulin Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Inulin The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt [Volume 19, Issue 123, 2022, Pages 27-40]
Inulin Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties [Volume 19, Issue 124, 2022, Pages 271-284]
Inulin The effect of aqueous-alcoholic extract of thyme and inulin on physicochemical properties of traditional Bokez Ilam yogurt [Volume 19, Issue 126, 2022, Pages 103-120]
Inulin Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Inulin Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Inulin Formulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Inulin Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Inulin The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Inulin Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2022, Pages 187-196]
Inulin Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Inulin Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Inulin The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Inulin The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Inulin Fiber Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]
Inverse numerical method Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Inverse numerical method Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Invertase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
In vitro Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
In vitro Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Invitro Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Involvement The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Ionic gelation Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Ionic liquid Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Ionic Strength Effect of heat on functional properties of soybean flour [Volume 9, Issue 36, 2012, Pages 119-127]
Iran Bacteriological quality evaluation of salted fishes that are produced traditionally in the North of Iran [Volume 6, Issue 21, 2009, Pages 105-111]
Iran Prevalence of Vibrio spp. in marine shrimp (Paeneus monodon) caught off the Persian Gulf coast of Iran [Volume 8, Issue 33, 2011, Pages 21-26]
Iran Status of heavy metal contamination of foods with animal and aquatic animal origin in Iran [Volume 9, Issue 34, 2012, Pages 25-35]
Iran [Volume 14, Issue 64, 2017, Pages 60-51]
Iranian bread Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Iranian honeys Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Iranian Native Gums Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums [Volume 19, Issue 128, 2022, Pages 69-82]
Iranian shallot Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Iranian shallot Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Iranian White cheese Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of iranian white cheese [Volume 6, Issue 22, 2009, Pages 63-72]
Iranian White cheese Effect of brine concentration on the physicochemical properties of Iranian White cheese [Volume 8, Issue 31, 2011, Pages 1-10]
Iranian White cheese Effect of xanthan gum on textural and rheological properties of Iranian low â fat white cheese [Volume 8, Issue 34, 2011, Pages 35-45]
Iranian White cheese Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese [Volume 19, Issue 124, 2022, Pages 185-196]
Iranian White cheese Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Iranian White cheese Investigating the effect of cold plasma on the disinfection and quality of Iranian white cheese during the storage period [Volume 21, Issue 147, 2024, Pages 84-99]
Iranian White cheese Optimizing the preparation of chitosan-caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese. [Volume 21, Issue 148, 2024, Pages 1-15]
Iran industrial Doogh Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Iron The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Iron Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions [Volume 12, Issue 49, 2015, Pages 1-10]
Iron Effect of Iron Fortification on the Physicochemical and Sensory Properties of Functional Yoghurt [(Articles in Press)]
Iron contents Comparison on stability of oil extracted from three major canola varieties grown in Golestan Province during storage time Beigmohammadi, Z.1, Maghsoudlou, Y.2*, Sadeghi Mahoonak, A. R.2, Safafar, H.3 [Volume 6, Issue 23, 2009, Pages 19-28]
Irradiation A review on cold sanitization methods of milk [Volume 9, Issue 37, 2012, Pages 23-36]
Irradiation Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]
Irradiation Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Irradiation Investigating the effect of UV-C and ultrasonic treatments on the shelf life of Langra mango fruit [Volume 21, Issue 147, 2024, Pages 16-33]
Irrigation Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
ISO 22000 [Volume 13, Issue 50, 2016, Pages 83-90]
Isobutyl isothiosyanate Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Isoelectric point Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
Isolated Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Isolated Soy Protein Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
Isolating panel Mechanical combined recycling of PET & PE & PS and PP used in packaging industries for manufacturing isolating panel and assessment of compressive strength Ghambarzade Alamdari, Z. 1*, Khavanin, A. 2, Kokabi, M.3 [Volume 6, Issue 23, 2009, Pages 43-49]
Isolation Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
Isolation Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]
Isolation Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Isolation Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Isolation Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Isomalt Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Isomalt Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Isomalt Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Isomalt Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Isosteric Estimation of Moisture Desorption Isotherms for Thompson Seedless Raisins and Determining the Best Appropriate Model [Volume 4, Issue 14, 2007, Pages 49-58]
Isotherm Estimation of Moisture Desorption Isotherms for Thompson Seedless Raisins and Determining the Best Appropriate Model [Volume 4, Issue 14, 2007, Pages 49-58]

J

Jaft Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Jam Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam Homayouni-Rad, A. 1, Bazrafshan, M, 2 ïª. Vahid, F. 3, Khoshgozaran Abras, S. 4 [Volume 11, Issue 43, 2014, Pages 11-31]
Jam Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Jam physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology [Volume 18, Issue 118, 2021, Pages 363-374]
Jelly Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3 [Volume 18, Issue 116, 2021, Pages 103-115]
Jelly Investigation of physicochemical and sensory properties of jelly produced from pectin extracted from ripe and unripe grape pomace under optimal conditions using traditional and ultrasonic methods [Volume 22, Issue 166, 2025, Pages 307-318]
Jelly candy Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties [Volume 20, Issue 139, 2023, Pages 14-34]
Jerusalem artichoke Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Joule’s heating Design, manufacture and performance evaluation of a batch ohmic heating system [Volume 9, Issue 36, 2012, Pages 55-63]
Juglans regia L Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
Juice Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Jujube Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
Jujube Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Jujube Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Jujube The fortification of hot chocolate with Jujube fruit powder [Volume 22, Issue 159, 2025, Pages 122-132]
Jujube extract Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Jujube Powder Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]

K

Kabkaab The use of digital imaging for evaluating color changes of rutab during drying in a cabinet drier [Volume 6, Issue 21, 2009, Pages 43-52]
Kabkab Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
Kabkab date Effect of steaming on textural properties of date paste (C.V. kabkab) [Volume 12, Issue 47, 2015, Pages 1-8]
Kanamycin antibiotic Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Kappa Caraginnan Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Kappa-carrageenan The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Kashk Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Katira Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
Kaymak Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
KCl Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Kebab The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Kebab Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates [Volume 21, Issue 157, 2024, Pages 157-175]
Kefir Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Kefir Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
Kefir The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
Kefir Antibacterial activity of cowÊ¼s milk and almond milk fermented by kefir grains [(Articles in Press)]
Kefiran Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Kenebek Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
Kernel Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Kernel oil percent The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Ketchup Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Ketchup The Effect of Sage Seed and Tragacanth Native Gums on Physicochemical, Rheological and Sensory Properties of Ketchup [Volume 15, Issue 81, 0, Pages 387-398]
Ketchup sauce A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
Ketchup sauce Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Ketoconazole Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Key : Modified starch Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Key woeds: Carbonated beverages Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
Key word: Active packaging The effect of active packaging by polyvinyl chloride film on the marketability of button mushroom [Volume 12, Issue 48, 2015, Pages 61-70]
Key word: Alyssum homolocarpum The effect of Alyssum homolocarpum seed gumâwhey protein concentrate on stability of oilâinâwater emulsion [Volume 12, Issue 48, 2015, Pages 163-174]
Key word: Antibiotic residues Determination of antibiotic residues in industrial poultry carcass by means of F.P.T (four âplate â test) method in Mazandaran province [Volume 8, Issue 28, 2011, Pages 65-72]
Key word:Barbary bread The effect of modified corn starch on reological properties of dough and quality 0f barbary bread Shamshirsaz, M.1 ïª , Mirzaie,H.A2 Azizi,M.H3 Alami.M2 [Volume 11, Issue 45, 2014, Pages 133-142]
Key word: Barley Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
Key word: Castor oil [Volume 13, Issue 61, 2016, Pages 140-131]
Keyword: Citrus Detection of snail pest in citrus orchard under different lighting conditions using deep neural networks [Volume 18, Issue 115, 2021, Pages 157-169]
Key Word :Damaged Starch [Volume 13, Issue 60, 2016, Pages 199-208]
Key word: Folic acid Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay [Volume 12, Issue 49, 2015, Pages 51-59]
Key word: Glutamic acid Study on Producing Possibility of Amino Acids from Date Palm Wastes by Two Mutant Corynebacterium Glutamicum CECT690 & CECT77 [Volume 4, Issue 12, 2007, Pages 55-64]
Key word: Image processing Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
Key word: Kiwifruit Changes of mineral elements of some Kiwifruit cultivars during cold storage [Volume 8, Issue 30, 2011, Pages 33-38]
Key word: Kooshab The effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2017, Pages 164-155]
Key word: Kurdish cheese Effect of rennet type, container and ripening period on physicochemical and microbial properties of local Kurdish cheese [Volume 9, Issue 37, 2012, Pages 135-147]
Key word: kutum Chemical and sensory changes of kutum (Rutilus frisii kutum) during frozen storage (-18 Âº C) [Volume 9, Issue 37, 2012, Pages 101-107]
Key word: lactobacillus plantarum Use of Lactobacillus plantarum starter culture during green olive fermentation processing with aerated condition [Volume 8, Issue 29, 2011, Pages 99-106]
Key word: Lighvan cheese Investigation of effect of identified isolates from Lighvan cheese on organoleptic characteristics of white Iranian cheese. [Volume 6, Issue 21, 2009, Pages 75-81]
Key word: Malt Effect of malting on physico-chemical properties of barleys variety (Sahra) and applicability of using unmalted barley as an adjunct [Volume 9, Issue 36, 2012, Pages 97-107]
Key word: Microwave-Vacuum Evaluation of some rheological and sensory properties of instant yoghurt Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 ïª, Seyedein Ardebili , S. M. 3 [Volume 12, Issue 46, 2015, Pages 155-166]
Key word: Non-fat yoghurt Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time [Volume 10, Issue 40, 2013, Pages 66-57]
Key word: Physical properties Some physical properties of Avena fatua and wheat (Alvand Variety) [Volume 9, Issue 34, 2012, Pages 107-116]
Key word: Raw Cane Sugar CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Key word: Rice bran Investigation of rheological properties of enriched orange drink using rice bran extract [Volume 10, Issue 40, 2013, Pages 117-128]
Key word: Rice bran Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4 [Volume 11, Issue 42, 2014, Pages 9-18]
Keywords: acetone extract Investigating the antioxidant properties of mustard seed sprout extract extracted with ultrasound and its effect on the oxidative stability of soybean oil [Volume 20, Issue 144, 2023, Pages 153-168]
Key Words: : Acid Degree Value The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
Key Words : Acorn fruit Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn (Q. castaneifolia var castaneifolia) [Volume 9, Issue 35, 2012, Pages 45-56]
Key Words: Acorn fruit Study on antioxidant activities of methanolic extracts from fruit of two variety of acorn Q.castaneifolia var castaneifolia and Q.branti var persica in sunflower oil [Volume 9, Issue 34, 2012, Pages 117-127]
Key words: Acrylamide In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Key Words: Activation energy Influence of two-temperature and pretreatments on drying of black currant grape influence of pretreatments and dehydration methods on drying rate and time of black currant grape [Volume 8, Issue 28, 2011, Pages 39-47]
Key words: Active packaging Application of active packaging in foods - A review [Volume 10, Issue 38, 2013, Pages 49-68]
Key Words : Aflatoxin M1 Determination of AFM1 in the Raw Milk Producing in Dairy Farms in Chahar-Mahal-Bakhtiari Province Using ELISA. [Volume 5, Issue 16, 2008, Pages 51-59]
Key words: Alcalase Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Keywords : Almond kernel Determination of some physical and mechanical properties of two varieties Almond kernel, under cutting loading [Volume 8, Issue 33, 2011, Pages 69-78]
Key words: Analysis Analysis of three shrimps species and two fresh and canned tuna fishes for determination of nutritive values Aberoumand, A. [Volume 11, Issue 45, 2014, Pages 175-182]
Key words: animal rennet Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of iranian white cheese [Volume 6, Issue 22, 2009, Pages 63-72]
Key words: Annatto Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria [Volume 9, Issue 35, 2012, Pages 17-23]
Key words: Antibiotic Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Key words: Antimicrobial film Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora Boroumand, A. 1*, Hamedi, M. 2, Emamjome, Z. 3, Razavi, S. H.3 [Volume 10, Issue 41, 2013, Pages 13-21]
Key words: Antimicrobial packaging [Volume 13, Issue 50, 2016, Pages 195-206]
Key words. Antioxidant Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Key words: Antioxidant Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds Soleimanifar, M. 1, Niazmand, R. 2 ïª, Shahidi Noghabi, M. 3 [Volume 12, Issue 46, 2015, Pages 105-118]
Keywords—antioxidant activity Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent [Volume 22, Issue 160, 2025, Pages 35-49]
Key words: Antioxidant activity Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Key words: Antioxidant activity Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Key words: Antioxidant activity Study of Ahmad aghaei pistachio storage with citric acid, ascorbic acid, polyethylene and polystyrene pack [Volume 17, Issue 108, 2020, Pages 137-150]
Keywords: antioxidant compounds The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Key words: Antioxidant properties Comparison of total phenols and antioxidant properties of walnut (Juglans regia L.) green husk of three regions of northern Iran (Shahrood, Bandar Gaz and Hzargarib) [Volume 11, Issue 45, 2014, Pages 183-192]
Keywords: Antioxidant properties Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Key words: Apple juice Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Key words: Apple pomace Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace [Volume 12, Issue 47, 2015, Pages 97-108]
Key Words: Aqueous enzymatic extraction Effect of operational variables on aqueous enzymatic oil extraction from soybean [Volume 8, Issue 29, 2011, Pages 73-81]
Key words: Azotobacter Effect of saturated and unsaturated oils in bioplastic (PHB) Production via Azotobacter chorrochocum Bacteria [Volume 8, Issue 29, 2011, Pages 19-27]
Key words: Bacteria Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Key words: Baguette Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Key words: Bakers yeast The study of CO2 production and growth rate in suitable industrial strains of Saccharomyces cerevisiae for production of bakers yeast [Volume 8, Issue 31, 2011, Pages 35-44]
Key Words: Barbari bread The effect of primary, middle and final fermentation time on quantitative and qualitative properties of Barbari bread [Volume 10, Issue 40, 2013, Pages 47-55]
Key Words: Barbari bread The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1 [Volume 11, Issue 42, 2014, Pages 81-93]
Key words: Barbary bread [Volume 13, Issue 50, 2016, Pages 11-21]
Key Words:Biocomposite Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Key words: Biological treatment Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries [Volume 8, Issue 34, 2011, Pages 67-75]
Key words: Bread Effect of rice bran addition on dough rheology and textural properties of Barbary bread [Volume 6, Issue 20, 2009, Pages 23-31]
Key words: Bread Study of replacing wheat flour with rye flour on Sangak Bread shelf-life [Volume 8, Issue 34, 2011, Pages 77-85]
Key words: Bread Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread [Volume 12, Issue 47, 2015, Pages 31-41]
Key words:Bread Design, construction, and evaluation of divider and rounder for Iranian bread dough Karimi, M.1, Sheikholeslami, Z.1,Naghipour, F. 2, Sahraiyan, B. 2ïª, Ghiafeh Davoodi, M.1 [Volume 11, Issue 43, 2014, Pages 149-159]
Key Words: Bread quality Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Key words: Button mushroom Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
Key words: CaCl2 Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2 [Volume 9, Issue 35, 2012, Pages 25-34]
Key words: Cake Effect of different levels of whey protein concentrate on the physicochemical and sensory properties of muffin cake [Volume 8, Issue 30, 2011, Pages 81-88]
Key words: Cake [Volume 13, Issue 60, 2016, Pages 61-79]
Key words: Calcium alginate hydrogels [Volume 13, Issue 50, 2016, Pages 37-49]
KeyWords: Camele Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2 [Volume 10, Issue 41, 2013, Pages 91-106]
Key words: Canning Lipid and fatty acids changes during canning process of silver carp (Hypophthalmichthys molitrix) [Volume 8, Issue 33, 2011, Pages 11-20]
Key words: Carbonyl value Investigation of effect membrane refining process on oxidative indexes of canola oil [Volume 10, Issue 40, 2013, Pages 81-91]
Key words: Carboxymethyl cellulose Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Keywords: Carboxymethyl Cellulose Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Key words: Carboxymethylcellulose(CMC) Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Key words: Casein Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein [Volume 12, Issue 47, 2015, Pages 43-52]
Key words: Celiac Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Key words: Charkhak gum Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Key words: Chemical and enzymatic esterification Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
Key words: Chicken fillet The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet [Volume 12, Issue 49, 2015, Pages 187-196]
Key words: Chickpea (Cicer arietinum L. ( Determination of some Physical and Mechanical Properties of Chickpea [Volume 4, Issue 13, 2007, Pages 57-66]
Key Words: Chitosan Chitosan and Vanillin as Preservatives to Prolong the Shlef Life of Strawberry [Volume 9, Issue 34, 2012, Pages 77-83]
Key Words: Chitosan Evaluation of using chitosan on the clarity and color of apple juice Maghsoudlou, Y. 1 ïª, Zabihi, A. 2, Alami, M. 3 [Volume 11, Issue 43, 2014, Pages 33-40]
Key words: Chocolate The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 ïª, Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6 [Volume 11, Issue 42, 2014, Pages 141-153]
Key words: Cinnamon bark essential oil Investigation of antibacterial activity cinnamon bark essential oil (Cinnamomum zeylanicum) in vitro antibacterial activity against five food spoilage bacteria [Volume 9, Issue 35, 2012, Pages 67-76]
Key words: Cold Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit [Volume 12, Issue 47, 2015, Pages 65-74]
Key words: Cold sanitization of milk A review on cold sanitization methods of milk [Volume 9, Issue 37, 2012, Pages 23-36]
Key words: Combination bread Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Key Words: Commercialization Commercialization Strategies of Academic Research Findings in Agricultural Food Industries [Volume 12, Issue 49, 2015, Pages 197-208]
Key words: Commercial Protease Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Key words: Composite bread (wheat – sorghum) Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality . [Volume 12, Issue 47, 2015, Pages 87-96]
Key Words: Conditioning Effect of Food wastes on sludge dewatering capability [Volume 9, Issue 34, 2012, Pages 1-11]
Keywords :Consolidated burger [Volume 14, Issue 63, 2017, Pages 15-28]
Key words: Cordia myxa Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Key words: Correlation Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry Matter for molecular detection of enteric viruses using response surface model [Volume 8, Issue 31, 2011, Pages 61-72]
Key words: Cream Assessment of probable application of full fat soy flour in cream formulation [Volume 12, Issue 49, 2015, Pages 103-112]
Key words: Cultivated edible Mushroom Investigation of lead and Cadmium contents of cultivated edible mushrooms consumed in Tehran [Volume 8, Issue 31, 2011, Pages 85-91]
Key words: Date Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam Homayouni-Rad, A. 1, Bazrafshan, M, 2 ïª. Vahid, F. 3, Khoshgozaran Abras, S. 4 [Volume 11, Issue 43, 2014, Pages 11-31]
Key words: Date Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Key words: Date Palm Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
Key words: Date Palm Investigation on the quality characteristics, energy content and mineral elements of four commercial date varieties of Khuzestan Province [Volume 8, Issue 28, 2011, Pages 31-37]
Key words: Deep fat frying [Volume 13, Issue 60, 2016, Pages 25-36]
Key Words: Diacetyl Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
Key Words: Dietetic ice cream [Volume 14, Issue 63, 2017, Pages 1-14]
Key words: DLS Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake [Volume 8, Issue 28, 2011, Pages 57-64]
Key words: Dog Rose [Volume 14, Issue 64, 2017, Pages 8-1]
Key words: Doogh Survival of Bifidobacterium lactis and Lactobacillus acidophilus in Iranian doogh flavored by ziziphora extract Voosogh, A. S. 1, Khomeiri, M. 2 *, Kashani Nijad, M. 3, Jafari, S. M. 2 [Volume 6, Issue 23, 2009, Pages 77-85]
Key Words: Doughnut Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Key words: Dried tomatoes The study of the effects of pretreatment methods in solar drying procesess on the quality of dried slice tomatoes [Volume 6, Issue 20, 2009, Pages 97-105]
Key Words: Drinking water Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
Key words: Dryer Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Key words:Drying The effect of drying methods Asgari seedless grapes on alteration of color of raisin [Volume 8, Issue 29, 2011, Pages 57-65]
Key words: Edible film Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
Key words: Edible film Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature Zargar, M. 1, Yeganeh, S. 2 ïª, Razavi, S. H. 3, Ojagh, S. M. 4 [Volume 11, Issue 44, 2014, Pages 71-81]
Key words: Edible gelatin films [Volume 13, Issue 60, 2016, Pages 37-47]
Key words: Eleaagnus angustifolia powder The effect of adding Eleaagnus angustifolia powder to quality characteristics of burgerâs bread [Volume 12, Issue 49, 2015, Pages 73-84]
Key words: Enteric viruses Optimization of extraction and concentration methods of enteric viruses from the surface of ready to Eat vegetables using MS2 coliphage as a model Bahreini, M.1 ïª, Habibi Najafi, M. B.2; Bassami, M. R.3; Yavarmanesh, M2. [Volume 11, Issue 43, 2014, Pages 10-1]
Key words: Escherichia coli The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Key words: Escherichia coli O157:H7 Using multiplex-PCR assay in identification of Escherichia coli O157:H7 isolated from hamburger samples in Mashhad, Iran [Volume 9, Issue 35, 2012, Pages 101-107]
Keywords : Evaporated milk The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
Keywords: Extraction by Sub-Critical water Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
Keywords: Extrusion The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Key words: Failure force and energy Mechanical properties determination of Soybean seed by quasi-static loading [Volume 6, Issue 21, 2009, Pages 113-124]
Key words: Fat Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Key words: Fat replacer Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products Abedini, M. 1*, Varidi, M. J. 2, Shahidi, F. 3, Marashi, S. H. 4 [Volume 6, Issue 23, 2009, Pages 51-58]
Key words: Fermented dairy beverage Study of the microbiological characteristics of fermented dairy probiotic beverage containing propionic acid after fermentation and during cold storage [Volume 9, Issue 37, 2012, Pages 87-95]
Key words: Fermented milk beverage Optimization of Indigenous Fermented Milk Drink by Industrial Method Using Maximum Amount of Fresh Whey [Volume 4, Issue 13, 2007, Pages 19-29]
Key Words: Fig syrup Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 10, Issue 41, 2013, Pages 141-148]
Key Words:Fish gelatin Effects of silver carp gelatin and pectin on texture and color properties of a fat spread [Volume 12, Issue 47, 2015, Pages 123-131]
Key Words: Fish protein powder Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio) Bagherimofidi, M. 1 ïª, Jafarpour, A . 2, Motamedzadegan, A. 3 [Volume 11, Issue 42, 2014, Pages 128-117]
Key words: Flat bread A microscopic and sensorial study of traditional Iranian breads [Volume 6, Issue 22, 2009, Pages 83-93]
Key words: Flat breads Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
Key words: Flavored milk The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Key Words: Flaxseed Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed [Volume 12, Issue 48, 2015, Pages 231-244]
Key words: Food industry Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Key words: Frozen dough Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Key words: Frozen dough Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure [Volume 13, Issue 59, 2016, Pages 11-23]
Key words: Fungi Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
Key words: Fungicide Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
KeyWords: Garlic Some Mechanical Properties of Garlic [Volume 9, Issue 34, 2012, Pages 53-63]
Key words: Gelatin Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
Key words: Gelatin Evaluation effects of gelatins types on functional properties of fat free set style yogurt [Volume 12, Issue 47, 2015, Pages 221-230]
Key words: Gelatin Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Key words: Genetically modified food Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
Key words: Genetically Modified Products The use of Real-Time PCR technique for detection of transgenic potato against PVY virus compared with non-transgenic ones [Volume 8, Issue 29, 2011, Pages 29-35]
Key Words:Gluten-free semi volume bread The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1ïª [Volume 11, Issue 42, 2014, Pages 129-139]
Key words: Glycation [Volume 13, Issue 60, 2016, Pages 105-113]
Key Words: Grape Influence of temperature, air velocity and pretreatments on drying of black currant grape [Volume 6, Issue 21, 2009, Pages 13-22]
Key words: Green tea Antioxidant interactions in green tea and oak extracts combination [Volume 12, Issue 49, 2015, Pages 123-132]
Key words: Green tea extract Effect of polyphenols green tea on microbial and chemical change rainbow trout (Oncorhynchus mykiss) during storage in ice [Volume 10, Issue 38, 2013, Pages 1-9]
Key words: Gustomer behavior Effect of technology perception on consumer behavior; case study: food industryââ [Volume 8, Issue 28, 2011, Pages 49-55]
Key Words: Hard wheat Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Key words: Heavy metals Influence of Temperature During Frozen Storage on Distribution and Redistribution of Some Heavy Metals in Green Back Mullet Fish (Liza dussumieri) [Volume 5, Issue 17, 2008, Pages 1-59]
Key Words: HFCS (High Fructose Corn Syrup ) Stability of non alcoholic beverage contained high fructose corn syrup and sucrose during storage [Volume 6, Issue 20, 2009, Pages 11-21]
Key words: Histamine Evaluation of histamine content in tuna and sardine fish used in cannery factories from Qazvin province [Volume 10, Issue 40, 2013, Pages 21-26]
Key words: Histamine Study of Histamine Content in Canned Tuna Fish Produceds in Iran by ELISA Method [Volume 4, Issue 13, 2007, Pages 77-84]
Key words: Hot water treatment The behavior of persimmon fruit cv. Karaj in response to postharvest hot water treatments and storage temperature [Volume 12, Issue 48, 2015, Pages 13-26]
Key words: Hydration Effect of flour hydration on rheological characterization of bread dough [Volume 6, Issue 22, 2009, Pages 35-44]
Key Words: hydrolysate Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Key Words: Ice cream Evaluation of the effect of Soy Flour on rheological properties of ice cream [Volume 8, Issue 32, 2011, Pages 107-114]
Key Words: Image Processing Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Key words: Iranian white cheese Iranian white cheese as a food carrier for probiotic bacteria [Volume 8, Issue 32, 2011, Pages 77-83]
Key words: Jug cheese Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope Sarbazi, M. 1 ïª, Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4 [Volume 11, Issue 43, 2014, Pages 91-101]
Key Words: Kernel of almond The evaluation of the quality properties of kernel oil from Amygdalus scoparia growing wild in Iran under different storage conditions and packaging Sedaghat, N. 1ïª, Pazhouhanmehr, S. 2 [Volume 11, Issue 43, 2014, Pages 11-23]
Key words: Kilka fish Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated [Volume 9, Issue 35, 2012, Pages 1-15]
Key words: Kimchi Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Key words: Kimchi Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Key words: kombucha Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Key words: Lactic acid bacteria Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese [Volume 9, Issue 37, 2012, Pages 9-22]
Key words: Lactobacilli Investigation of the potential of Lactobacillus sp. isolated from traditional dairy products in aflatoxin B1 elimination Tajabadi Ebrahimi, M. 1 ïª, Bahrami, H. 2, Hashemi, M. 3, Mazaheri, M. 4, Jaafari, P. 5 [Volume 10, Issue 41, 2013, Pages 157-169]
Key words: Lactobacillus acidophilus Effect of Lactobacillus casei and Lactobacillus acidophilus on growth and enterotoxin production of Staphylococcus aureus [Volume 8, Issue 29, 2011, Pages 91-97]
Key words: Lead Determination of Lead, Tin, Cupper and Cadmium in Iranian caned fish. [Volume 8, Issue 30, 2011, Pages 27-32]
Key words: Lepidium perfoliatum seed gum Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Key words: Lipase [Volume 13, Issue 57, 2016, Pages 159-167]
Key words: Liquid sourdough Evaluation of some variables affecting the acidification characteristics of liquid sourdough Sarfaraz, A. 1ïª, Azizi, M. H. 2, , Hamidi Esfahani, Z.3, Zafari, A .4 [Volume 12, Issue 46, 2015, Pages 85-94]
Key words: Liquid sourdough [Volume 13, Issue 60, 2016, Pages 115-124]
Key words: (+) L-Lactic acid Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Key words: Lorek Study on the Health Effects of Monolaurin in Lorek (traditional food from whey) [Volume 9, Issue 37, 2012, Pages 93-99]
Key words: Low fat butter [Volume 13, Issue 50, 2016, Pages 219-226]
Key words: Low fat cheese Effect of xanthan gum on textural and rheological properties of Iranian low â fat white cheese [Volume 8, Issue 34, 2011, Pages 35-45]
Key Words: Low fat mayonnaise [Volume 13, Issue 61, 2016, Pages 172-165]
Key words: low-fat mozzarella Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods [Volume 21, Issue 151, 2024, Pages 13-31]
Key words: Lycopene Review on lycopene characteristics and role of microorganisms on its production [Volume 8, Issue 30, 2011, Pages 11-25]
Key Words: Macaroni Study of the effect of soy protein isolate on macaroni characteristics [Volume 6, Issue 21, 2009, Pages 1-11]
Key words: Macro elements Essential mineral components in the muscles of three fish spices from the south caspian sea [Volume 9, Issue 37, 2012, Pages 1-7]
Keywords: MAP The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method [Volume 15, Issue 82, 0, Pages 359-372]
Key words: Mastitits Effect of somatic cell counts on viscoelastic properties of strained yoghurt [Volume 9, Issue 35, 2012, Pages 57-66]
Key words: Maturity index Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Key words: Mayonnaise Modeling and optimization of textural properties of low calorie mayonnaise containing xanthan, guar and pre gel corn starch as fat replacer Rahmati, N. F. *, Mazaheri Tehrani, M. 2, Koocheki, A. 2 [Volume 11, Issue 42, 2014, Pages 43-54]
Key words: Mentha longifolia L A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Key words: Mespilus germanica Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Key words: Metals Study of Level and Sources of Pollution in Yazd's White Cheese in Brine by Some Metals [Volume 4, Issue 12, 2007, Pages 1-7]
Key words: Microbial oil Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Key words: Milk The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
Key words: Milk [Volume 13, Issue 50, 2016, Pages 115-120]
Key words: Modeling Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Key words : Modified atmosphere packaging [Volume 13, Issue 50, 2016, Pages 121-131]
Key words: Modified atmosphere packaging Effect of Modified Atmosphere Packaging and Cold Storage on Quality and Quantity Characteristes of Two Varieties of Lettuce (Lactuca sativa L.) [Volume 5, Issue 16, 2008, Pages 37-50]
Key Words: Mold growing The efficiency of Zeolite and Citric acid in the control of mold growth and production of Aflatoxin in dry breads wastage across the Mashhad and it's modeling with artificial neural networks method [Volume 12, Issue 48, 2015, Pages 99-114]
Key words: Molecularly imprinted polymer (MIP) [Volume 13, Issue 61, 2016, Pages 75-55]
Key words: Morganella morganii Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs [Volume 12, Issue 49, 2015, Pages 85-92]
Key words: mulberry fruit Effect of physical and chemical pre treatments on qualitative and sensory characteristics of dehydrated white mulberry fruit [Volume 6, Issue 22, 2009, Pages 55-60]
Key words: Multi-objective optimization Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 ïª, Salmasnia, A. 2, Kouhestani, B. 3 [Volume 11, Issue 42, 2014, Pages 55-72]
Keywords : Nano-fiber cellulose Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Key words: Natural preservative [Volume 13, Issue 50, 2016, Pages 133-143]
Key words: NIR spectroscopy Non-destructive determination of sugar content in root beet by near infrared spectroscopy (NIRS) H. Bagherpour, H. 1, Minaei, S. 2 ïª, Abdollahian Noghabi, M. 2, Khorasani Fardvani, M. E. 3 [Volume 12, Issue 46, 2015, Pages 219-228]
Keywords: Norbixin Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Key words: Oil in water emulsion Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]
Key words : Olive oil Olive Oil Extraction From Three Olive Varieties Using Enzyme Processing [Volume 4, Issue 12, 2007, Pages 45-53]
Key words: Olive oil Olive oil in the diet of obese children [Volume 10, Issue 39, 2013, Pages 11-17]
Key words: Onion Investigation of the effect of conventional and cold storage on qualitative and quantitative characteristics of Iranian onion cultivars Mirmajidi Hashtjin, A .1 *, Ghiyafeh Davoodi, M. 1 [Volume 6, Issue 23, 2009, Pages 29-41]
Key words: Organic acidifiers (Lactic acid An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
Key words: Organic products Investigating adoption component of agricultural organic products from the viewpoints of consumers (A case study in Karaj County) [Volume 10, Issue 38, 2013, Pages 33-43]
Key Words: osmotic dehydration Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus) [Volume 8, Issue 31, 2011, Pages 53-60]
Key word: Soya The effect of soy milk powder on rheological properties of dough Barbary bread [Volume 8, Issue 34, 2011, Pages 95-100]
Key words: Paddy Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Key words: part baked Barbari bread. Freezing Evaluation of sensory characteristics, rheological and color changes in the part baked frozen Barbari bread containing guar gum and Lipase Hejrani, T. 1ïª, Sheikholeslami, Z. 2, Mortazavi, A. 3, Ghiyafe Davoodi, M. 2 [Volume 11, Issue 45, 2014, Pages 99-109]
Key words: Pasteurized butter Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
Key words: Pasteurized milk Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Key words: Pastille [Volume 13, Issue 50, 2016, Pages 207-218]
Key words: Pattie Determination the kind of meat content of Patties marketed in Tehran in 1386 [Volume 6, Issue 22, 2009, Pages 95-100]
Key words: Penetrometer Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
Key words: Persimmon Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Keywords: Phoenix dactylifera The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Key words: Physical properties Evaluation of some physical properties of jahromi lime [Volume 8, Issue 33, 2011, Pages 61-68]
Key words: Physicochemical properties Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Key words: Phytase enzyme Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Key Words: Phytic acid The Effect of Leavening Agents and Fermentation Time on Decreasing of Phytic Acid of Loaf Bread [Volume 4, Issue 12, 2007, Pages 27-34]
Key words: Pistachio butter Survey of Formulation, Production and Sensory Evaluation of Pistachio Butter [Volume 5, Issue 18, 2008, Pages 19-26]
Key words: Pistachio nut The effect of moisture content on the properties of gravity and frictional of three varieties pistachio Golmohammadi, A. 1 ïª, Sabouri, P.2 [Volume 11, Issue 43, 2014, Pages 59-66]
Keywords: Pizza Processed Cheese Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Key words:Polymorphism Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
Key Words: Pomegranate seed Evaluating adsorption isotherm and isosteric heat of freeze-dried pomegranate seed powder and Fitting the data with mathematical models Rezaee, K. 1, Niakousari, M. 2 ïª, Zare, D. 3 [Volume 10, Issue 41, 2013, Pages 69-79]
Key words: Potato Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
Key words: Potato Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
Key words: Potato Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
Key words: Prebiotic [Volume 13, Issue 50, 2016, Pages 183-193]
Key words: Probiotic The effect of different factors on probiotics viability during probiotic potato chips storage [Volume 11, Issue 44, 2014, Pages 105-115]
Key words: Protein isolate Effect of extraction methods on functional properties of Chickpea protein isolated [Volume 10, Issue 38, 2013, Pages 11-20]
Key words: Quality characteristics Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
KEYWORDS: quinoa seed Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
Key words: Rainbow trout Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Key words : Raisin Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
Key words: Raspberry leaves extract Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Keywords: raw milk cheese Microbial Communities of Raw Milk Cheeses, A Review [Volume 21, Issue 150, 2024, Pages 121-138]
Key words : Recycling Mechanical combined recycling of PET & PE & PS and PP used in packaging industries for manufacturing isolating panel and assessment of compressive strength Ghambarzade Alamdari, Z. 1*, Khavanin, A. 2, Kokabi, M.3 [Volume 6, Issue 23, 2009, Pages 43-49]
Key words: Redbeet Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Key words: Red beet juice Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria [Volume 13, Issue 56, 2016, Pages 1-9]
Key words: Red grape dried waste [Volume 13, Issue 61, 2016, Pages 108-99]
Key words: Rhamnolipid Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Key Words: Rheology Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology Forozandeh, N. 1, Maftoon Azad, N. 2 ïª, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 11, Issue 42, 2014, Pages 95-105]
Key words: Rice The effect of protein on viscosity properties of Iranian rice varieties Habibi, F. 1 ïª, Foroughi, M. 2 [Volume 11, Issue 44, 2014, Pages 47-57]
Key words: Rosemary Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Key words: Saffron Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Key Words: Sangak bread Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread [Volume 8, Issue 28, 2011, Pages 1-10]
Key words: Sausages Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5 [Volume 10, Issue 41, 2013, Pages 107-116]
Key words: Scanning Electron Microscopy Effect of various heating methods on Longissimus dorsi muscle of ovine [Volume 8, Issue 30, 2011, Pages 67-59]
Key words: Shallot Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
Key words: Shelf life Effect of icing time on the quality of shrimp (Litopenaeus vannamei) [Volume 12, Issue 48, 2015, Pages 1-12]
Key words: shrimp Prevalence of Vibrio spp. in marine shrimp (Paeneus monodon) caught off the Persian Gulf coast of Iran [Volume 8, Issue 33, 2011, Pages 21-26]
Key words: Single cell protein Efficiency of Air Lift Reactor in Producing Single Cell Protein from Cheese Whey [Volume 4, Issue 13, 2007, Pages 47-56]
Key words: Soluble tannins deastringency treatments Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
Key words: Somatic cell count Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count [Volume 12, Issue 49, 2015, Pages 209-218]
Key words: Sorghum gluten-free cake Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1 [Volume 10, Issue 41, 2013, Pages 127-139]
Key Words: Sour Orange Juice Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Key Words: Sour Orange Juice Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Key words: Soybean variety An Investigation of Extraction and Specification of Lecithin from Different Soybean Varieties [Volume 4, Issue 12, 2007, Pages 65-71]
Key words: Soymilk Effect of processing conditions on chemical and sensory properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend. [Volume 6, Issue 20, 2009, Pages 85-96]
Key words: Soymilk Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend [Volume 9, Issue 36, 2012, Pages 65-76]
Key words: Soy yogurt Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
Key words: spices Assessment of the microbiological quality of packed spices in the chain stores, Shahrvand,in Tehran in 1386 [Volume 6, Issue 21, 2009, Pages 125-131]
Key words: Spread [Volume 14, Issue 63, 2017, Pages 63-72]
Key words: Squash Some physical and mechanical properties of squash for cutting head processing [Volume 8, Issue 28, 2011, Pages 73-79]
Key words: Stability Relation of Fatty Acids Composition with Stability of Sunflower and Canola Oil Blends [Volume 4, Issue 13, 2007, Pages 67-76]
Key words: Staling Different approaches for determination of bread staling [Volume 6, Issue 20, 2009, Pages 53-63]
Key words: Staphylococcus aureus Effect of essential oils of oregano and nutmeg on growth and surviavl of Staphylococcus aureus in barbecued chicken [Volume 8, Issue 33, 2011, Pages 35-41]
Key words: Starch Film Evaluation and optimization of starch-Clay nanocomposite film [Volume 12, Issue 49, 2015, Pages 93-101]
Key words: Storage [Volume 13, Issue 61, 2016, Pages 121-109]
Key words: Subcritical water Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices Mohamadi, M. 1 ïª, Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3 [Volume 12, Issue 46, 2015, Pages 49-59]
Key words: Sugar beet press water Effect of operating parameters on performance of nanofiltration of sugar beet press water M. Shahidi Noghabi 1,2 , S. M. A. Razavi 3, S. M. Mousavi 4, M. Elahi 5 [Volume 11, Issue 45, 2014, Pages 123-131]
Key Words: Synergist [Volume 13, Issue 59, 2016, Pages 75-84]
Key words: table grape The effect of chitosan on postharvest life extension and qualitative characteristics of table grape âShahroodiâ [Volume 8, Issue 31, 2011, Pages 93-104]
Key words: Taftoon bread The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
Key words: Tea The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
Key words: Tea Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
Key words: Thixotropic behavior Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Key words: Thomson navel orange Effects of Methylcellulose-wax as combined coating materials on physico-chemical and sensorial characteristics of Thomson navel orange [Volume 12, Issue 49, 2015, Pages 113-122]
Key Words: Traditional breads Evaluation of some effective factors on traditional bread wastage in Zanjan [Volume 10, Issue 40, 2013, Pages 37-45]
Key words: Traditional dairy products Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products Nejati, F. 1ïª, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4 [Volume 12, Issue 46, 2015, Pages 167-175]
Key words: Traditional ice cream Study of the microbial contamination rate of traditional ice cream products in Tehran, March 2008- March 2011 Haeri Behbahani, S. B. 1, Shahbakhti, E. 2, Moradi, V. 3, Haghani Haghighi, H. 4, Shariat, S. S. 5, Salamzadeh, J. 6ïª [Volume 11, Issue 44, 2014, Pages 59-69]
Key words: Tragacanth Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Key Words : Tragachanth Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology [Volume 9, Issue 37, 2012, Pages 123-134]
Key words: Trans Fatty Acids (TFAs) Determination of fat content and fatty acid composition of Danish pastries with emphasis on trans fatty acid [Volume 10, Issue 38, 2013, Pages 81-88]
Key words: Transglutaminase [Volume 13, Issue 50, 2016, Pages 91-99]
Key Words: Tylosin Effect of deep-frying processing on tylosin residue in meat Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5 [Volume 12, Issue 46, 2015, Pages 61-71]
Key words: vibrational frequency response Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
Key words: Vibrio parahaemolyticus Effect of zataria multiflora Boiss. essential oil on log p% of Vibrio parahaemolyticus in BHI broth [Volume 8, Issue 29, 2011, Pages 37-45]
Key words: Walnut oil Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Keywords: Weight loss Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Key words: Wheat Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
Key words: Wheat starch Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Key words: Wheat (Triticum aestivum L.) Comparison Between Wheat Enrichment in the Farm with Flour Fortification in the Factory in Promoting Society's Health Level [Volume 6, Issue 22, 2009, Pages 117-130]
Key words: White cheese Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
Key Words: White flour [Volume 13, Issue 61, 2016, Pages 149-141]
Key words: Yarrowia lipolytica Examination the yield of lipase enzyme produced by Yarrowia lipolytica DSM3286 yeast under different nitrogen treatments and fermentation time [Volume 13, Issue 56, 2016, Pages 35-44]
Key words: Yoghurt The effects of ultra-filtered milk proteins on chemical and sensory properties of yoghurt [Volume 6, Issue 22, 2009, Pages 109-115]
Key Words:Yoghurt Survey On Diacetyl Changes and Sensory Charactristics in Yoghurt Fortified with Whey Protein Concentrate Instead of Milk Powder [Volume 4, Issue 13, 2007, Pages 31-38]
Key words: Yogurt Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Key word: Traditional dairy products Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Key word: Walnut drink Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Key word: Watermelon Effect of pressure and temperature of concentration on some of quality attributes of watermelon juice [Volume 9, Issue 34, 2012, Pages 37-44]
Key worlds: paddy grain Effect of drying temperature and final grain moisture content on milling waste of the multiple rice varieties [Volume 10, Issue 38, 2013, Pages 127-137]
Keywors: Yellow kashk Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]
Khoramabad Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Khorasan Razavi Total bulk cow milk somatic cell counts and its relation with milk composition in Khorasan Razavi province in Iran [Volume 6, Issue 21, 2009, Pages 63-73]
Khuzestan province Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Kidney Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Kidney Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Kidney bean Kidney bean (Phaselous vulgaris L. (protein extraction process optimization using response surface methodology [Volume 15, Issue 84, 0, Pages 287-299]
Kilka fish powder Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Kinetic Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Kinetic Constants Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
Kinetic model Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Kinetic model Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Kinetic Modeling Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Kinetic Modeling Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Kinetic models Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Kinetics [Volume 13, Issue 61, 2016, Pages 97-87]
Kinetics Thin layer drying of tomato slices using a combined infrared-vacuum dryer [Volume 15, Issue 82, 0, Pages 119-127]
Kinetics Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Kinetics The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Kinetics Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
Kinetics modelling Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Kinetics models Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
Kinetics of drying Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer [Volume 12, Issue 47, 2015, Pages 109-122]
Kirby-Bauer method The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Kiwi fruit Evaluation of Effects of Size, Variety and Storage Time on Qualitative Properties of Kiwi Fruit [Volume 4, Issue 15, 2007, Pages 19-26]
Kiwifruit Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Kiwifruit Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit [Volume 15, Issue 82, 0, Pages 437-450]
Kiwifruit The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Kiwifruit Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Kiwifruit slice Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
Kiwi pastille The effect of different levels of Spirulina Platensis micro-algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille [Volume 12, Issue 48, 2015, Pages 47-59]
Kiwi peel Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
Kluyveromyces marxianus Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products Nejati, F. 1ïª, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4 [Volume 12, Issue 46, 2015, Pages 167-175]
Knowledge Investigating adoption component of agricultural organic products from the viewpoints of consumers (A case study in Karaj County) [Volume 10, Issue 38, 2013, Pages 33-43]
Knowledge Investigating Effective Factors on the buying behavior of consumers of green food products [Volume 18, Issue 117, 2021, Pages 343-352]
Knowledge Management An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Knowledge Transfer Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Knowledge Transfer An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Kohgiluyeh and Boyerahmad Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Kombucha beverage Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Konjac gum The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
Konjac gum Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Konjac Hydrocolloid Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Kope Cheese Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening [Volume 20, Issue 134, 2023, Pages 47-60]
Koupeh cheese The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Kraft Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Kurdish traditional cheese Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
Kurdistan province Physicochemical and sensorial properties of honeys produced at Kurdistan Province [Volume 17, Issue 102, 2020, Pages 69-81]

L

L* Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2022, Pages 135-148]
LAB Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
LAB count The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Laccase enzyme Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
L. acidophilus The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
L. acidophilus Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Lactic acid Kombucha production using extracted inulin from jerusalem artichoke tuber [Volume 8, Issue 30, 2011, Pages 89-100]
Lactic acid Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs [Volume 12, Issue 49, 2015, Pages 85-92]
Lactic acid isolate Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
Lactic cheese Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Lactic cheese Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Lactic cheese The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Lactic cheese Investigating the effect of black seed extract on the physicochemical, sensory and microbial characteristics of lactic cheese [Volume 21, Issue 157, 2024, Pages 17-30]
Lactic coagulation Influence of antibiotic residues on lactic coagulation of milk [Volume 2, Issue 7, 2005, Pages 43-51]
Lactic flora Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Lactic milk (Cultured milk) [Volume 14, Issue 63, 2017, Pages 63-72]
Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage [Volume 21, Issue 155, 2024, Pages 87-102]
Lactobacilli The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
Lactobacillus Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city [Volume 12, Issue 48, 2015, Pages 115-128]
Lactobacillus Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Lactobacillus Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Lactobacillus Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Lactobacillus Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties [Volume 19, Issue 124, 2022, Pages 39-51]
Lactobacillus Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Lactobacillus acidiphillus Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from BuffaloÂ´s colostrum & milk [Volume 18, Issue 116, 2021, Pages 247-257]
Lacto bacillus acidophilus The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Lactobacillus acidophilus Survival of Bifidobacterium lactis and Lactobacillus acidophilus in Iranian doogh flavored by ziziphora extract Voosogh, A. S. 1, Khomeiri, M. 2 *, Kashani Nijad, M. 3, Jafari, S. M. 2 [Volume 6, Issue 23, 2009, Pages 77-85]
Lactobacillus acidophilus Effect of Lactobacillus casei and Lactobacillus acidophilus on growth and enterotoxin production of Staphylococcus aureus [Volume 8, Issue 29, 2011, Pages 91-97]
Lactobacillus acidophilus Study of the microbiological characteristics of fermented dairy probiotic beverage containing propionic acid after fermentation and during cold storage [Volume 9, Issue 37, 2012, Pages 87-95]
Lactobacillus acidophilus Increase the survival of Lactobacillus acidophilus and improved quality properties of senbiotic yogurt using apple and wheat fibers [Volume 12, Issue 48, 2015, Pages 203-214]
Lactobacillus acidophilus Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Lactobacillus acidophilus Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Lactobacillus acidophilus Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Lactobacillus acidophilus Using Lactobacillus acidophilus in production of probiotic pomegranate juice [Volume 15, Issue 77, 0, Pages 107-99]
Lactobacillus acidophilus Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia [Volume 15, Issue 82, 0, Pages 73-83]
Lactobacillus acidophilus Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Lactobacillus acidophilus Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Lactobacillus acidophilus Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Lactobacillus acidophilus Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Lactobacillus acidophilus 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 [Volume 19, Issue 122, 2022, Pages 1-9]
Lactobacillus acidophilus Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Lactobacillus acidophilus Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Lactobacillus acidophilus The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Lactobacillus acidophilus LA5 Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
Lactobacillus acidophilus PTCC 1643 Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2022, Pages 297-308]
Lactobacillus acidophilus PTCC1643 Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Lactobacillus brevis Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Lactobacillus brevis Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
Lactobacillus bulgaricus Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt [Volume 21, Issue 156, 2024, Pages 137-149]
Lactobacillus casei Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Lactobacillus casei The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach [Volume 8, Issue 34, 2011, Pages 27-34]
Lactobacillus casei Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Lactobacillus casei Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Lactobacillus casei Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Lactobacillus casei Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Lactobacillus casei Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Lactobacillus casei The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Lactobacillus casei ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Lactobacillus casei LAFTI-L26 Viability and efficacy of Lactobacillus casei LAFTI-L26 as adjunct starter in red Dutch cheese [Volume 15, Issue 83, 0, Pages 387-398]
Lactobacillus casei LAFTI-L26 Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Lactobacillus delbroki subspecies bulgaricus Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Lactobacillus delbrucci subspecies lactis Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Lactobacillus delbrueckii Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Lactobacillus delbrueckii Evaluation of Inhibitory Activity of Î±-Amylase and Î±-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Lactobacillus delbruekii Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Lactobacillus Fermentum Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Lactobacillus Fermentum The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Lactobacillus fermentum 4-17 Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Lactobacillus fermentum bacteria The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom [Volume 21, Issue 151, 2024, Pages 86-108]
Lactobacillus helveticus Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model [Volume 19, Issue 125, 2022, Pages 1-10]
Lactobacillus helveticus Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Lactobacillus helveticus The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese [Volume 21, Issue 152, 2024, Pages 165-180]
Lactobacillus paracasei Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Lactobacillus paracasei Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Lactobacillus pentosus The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
Lactobacillus plantarium Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
Lactobacillus plantarum Inhibition of Listeria Monocytogenes Growth by Lactic Acid Bacteria in Strile Cold Smoked Roach (Rurtillus frisii kutum ) [Volume 5, Issue 18, 2008, Pages 27-36]
Lactobacillus plantarum Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads [Volume 9, Issue 37, 2012, Pages 37-46]
Lactobacillus plantarum [Volume 12, Issue 46, 2015, Pages 1-13]
Lactobacillus plantarum Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Lactobacillus plantarum Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Lactobacillus plantarum Partial Purification and Characterization of produced Bacteriocins by Two East-Azarbayjan Native Isolates of Lactobacillus plantarum [Volume 15, Issue 83, 0, Pages 399-407]
Lactobacillus plantarum Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
Lactobacillus plantarum The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
Lactobacillus plantarum Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Lactobacillus plantarum Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Lactobacillus plantarum Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Lactobacillus plantarum Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Lactobacillus plantarum Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Lactobacillus plantarum Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Lactobacillus plantarum 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 [Volume 19, Issue 122, 2022, Pages 1-9]
Lactobacillus plantarum Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Lactobacillus plantarum Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Lactobacillus plantarum Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Lactobacillus plantarum Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Lactobacillus plantarum ATCC 14917 In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2022, Pages 91-102]
Lactobacillus reuteri Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Lactobacillus reuteri The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Lactobacillus reuteri The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Lactobacillus rhamnosus Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Lactobacillus rhamnosus Ø§Ø±ØªÙØ§ Ø®ØµÙØµÛØ§Øª ÙÛØ²ÛÚ©ÙØ´ÛÙÛØ§ÛÛ Ù¾Ø±ÙØ¨ÛÙØªÛÚ© ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ø±Ø§ÙÙÙØ³ÙØ³ Ø¨ÙâÙØ³ÛÙÙ Ø±ÛØ²âÙ¾ÙØ´Ø§ÙÛ Ø§Ú©Ø³ØªØ±ÙÚÙ Ø¯ÙÙØ§ÛÙ Ø¨Ø§ Ø¢ÙÚÛÙØ§Øª Ø³Ø¯ÛÙ Ù ØµÙØº Ø²ÙØ¯Ù [Volume 15, Issue 80, 0, Pages 335-348]
Lactobacillus rhamnosus Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Lactobacillus rhamnosus Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Lactobacillus rhamnosus Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Lactobacillus rhamnosus Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product [Volume 21, Issue 149, 2024, Pages 1-12]
Lactobacillus rhamnosus GG Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Lactobacillus sakei Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Lactococci The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
Lactococcus Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
Lactococcus lactis Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
Lactococcus lactis The effect of Lactococcus lactis PTCC 1336 (spraying) and application of calcium propionate on shelf life and organoleptic characteristics of Lavash bread. [Volume 13, Issue 56, 2016, Pages 155-164]
Lactoferrin Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Lactoferrin Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Lactose Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count [Volume 12, Issue 49, 2015, Pages 209-218]
Lactulose Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Lallemantia gum Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Lallemantia royleana seed mucilage Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
Lamb slices Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Lamiaceae plants Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Lamination Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
L-Ascorbic acid Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Lathyrus sativa Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
Lathyrus sativus protein isolate Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Lavandula officinalis Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions [Volume 21, Issue 153, 2024, Pages 144-156]
Lavandula stricta Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Lavash Bread Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
Lavash Bread The effect of Lactococcus lactis PTCC 1336 (spraying) and application of calcium propionate on shelf life and organoleptic characteristics of Lavash bread. [Volume 13, Issue 56, 2016, Pages 155-164]
Lavender Essential Oil Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Lawsonia inermis leaf Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Layer by layer self - assembly technique Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Layer cake Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake [Volume 8, Issue 28, 2011, Pages 57-64]
L-carnitine Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
L.Casei The influence of adding Inulin and Encapsulation on survivability lactobacillus casei storage of synbiotic yoghurt [Volume 10, Issue 40, 2013, Pages 27-36]
LC-MS/MS Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
L. delbrueckii Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
L. delbrueckii Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Lead (Pb) Investigation of lead and Cadmium contents of cultivated edible mushrooms consumed in Tehran [Volume 8, Issue 31, 2011, Pages 85-91]
Leafy vegetables The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables [Volume 6, Issue 22, 2009, Pages 13-20]
Leafy vegetables Study of the effects of ionic strength, pH and temperature of washing solution on nitrate percentage in fresh vegetables [Volume 17, Issue 100, 2020, Pages 165-175]
Lean production Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Lean Thinking Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Leavening agent The Effect of Leavening Agents and Fermentation Time on Decreasing of Phytic Acid of Loaf Bread [Volume 4, Issue 12, 2007, Pages 27-34]
Lectins Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Legumes Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Legume starch The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Lemon Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Lemon Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Lemon Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Lemon Essential oil Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Lemon Essential oil The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Lemon fiber The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Lemon juice Evaluation of physicochemical and sensory properties of PET containers packed lemon juice [Volume 8, Issue 28, 2011, Pages 93-100]
Lemon juice Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Lemon juice Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Lemon Peel Extract A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Lemon Peel Extract Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Lemon Verbena Extract Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties [Volume 19, Issue 127, 2022, Pages 155-166]
Lentil Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
Lentil The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Lentil Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Lepidium perfoliatum Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
Lepidium perfoliatum seed gum Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Lepidium sativum seed gum Evaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Lepidium sativum seed gum Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum [Volume 16, Issue 88, 2019, Pages 109-121]
Lethrinus Lentjan fish Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid [Volume 18, Issue 111, 2021, Pages 305-315]
Lethrinus nebulosus Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets [Volume 15, Issue 78, 0, Pages 191-203]
Lettuce Extract Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Lettuce (Lactuca sativa Linn.) Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Leuconostoc mesentroides. Optimized production Diacetyl Production in Batch Fermentation Process by Lactic Starter Cultures [Volume 5, Issue 17, 2008, Pages 27-39]
Levenberg-Marquardt Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
Levenberg–Marquardt Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Levilactobacillus brevis Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt [Volume 21, Issue 157, 2024, Pages 82-99]
L-glutamate Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Lidium perfoliatum seed gum Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Lifestyle Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Lightness Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Lightness Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Lightness Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period [Volume 21, Issue 151, 2024, Pages 209-225]
Lightness The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low-fat stirred yogurt [Volume 21, Issue 155, 2024, Pages 180-197]
Lightness Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage [Volume 21, Issue 156, 2024, Pages 92-109]
Lightness Study on textural and color characteristics of UF-white cheese containing caffeine [Volume 21, Issue 156, 2024, Pages 211-225]
Lightness index Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Lighvan Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese [Volume 9, Issue 37, 2012, Pages 9-22]
Lighvan cheese Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Lighvan cheese Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Lignin Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Lime juice Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Limonene Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
Limonene Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Limonene The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Linalool Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
Linoleic acid Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
Linoleic acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Linoleic acid The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Linolenic acid Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
Linolenic acid Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
Linolenic acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Linseed Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Linseed oil Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
Lipase TL IM Optimization of functional diacylglycerol (DAG) oil Production from safflower oil and evaluation of its properties Sahafi, S. M. 1, Goli, S. A. H. 2ïª, Kadivar, M. 3 [Volume 11, Issue 43, 2014, Pages 103-112]
Lipid Lipid and fatty acids changes during canning process of silver carp (Hypophthalmichthys molitrix) [Volume 8, Issue 33, 2011, Pages 11-20]
Lipid oxidation Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Lipid oxidation Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Lipolysis Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
Lipolysis Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Lipolytic Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Lipolytic Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from eweâs yogurts from Mashhad, Hamedan and Dezful [Volume 19, Issue 122, 2022, Pages 171-182]
Lipolytic yeasts Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Liposomal system Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Liposome Crocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Liposome The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Lippia citriodora Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Liquid chromatography The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Liquid chromatography-mass spectrometry Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Liquid Infant Formula Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Liquid Kashk Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial âLiquid Kashk during Refrigeration Storage [Volume 21, Issue 149, 2024, Pages 171-194]
Listeria monocytogenes Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Listeria monocytogenes The Effect of Some Chemical and Natural Preservatives with Sub-MIC Concentrations Against Milk-isolated Listeria Monocytogenes [Volume 4, Issue 12, 2007, Pages 17-25]
Listeria monocytogenes Effects of Water Chiller on Listeria Monocytogenes Contamination of Poultry Carcasses in Industrial Slaughterhouses of Western Azerbaijan Province [Volume 4, Issue 14, 2007, Pages 71-76]
Listeria monocytogenes The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach [Volume 8, Issue 34, 2011, Pages 27-34]
Listeria monocytogenes Study on the antibacterial effects of Cuminum cyminum essential oil on Listeria monocytogenes in Iranian white cheese [Volume 9, Issue 35, 2012, Pages 35-44]
Listeria monocytogenes Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Listeria monocytogenes Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4ËC [Volume 15, Issue 83, 0, Pages 315-328]
Listeria monocytogenes Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Listeria monocytogenes The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Listeria monocytogenes؛Biopreservation؛Cold smoked roach؛Lactobacillus casei Inhibition of Listeria Monocytogenes Growth by Lactic Acid Bacteria in Strile Cold Smoked Roach (Rurtillus frisii kutum ) [Volume 5, Issue 18, 2008, Pages 27-36]
Litopenaeus vannamei Effect of icing time on the quality of shrimp (Litopenaeus vannamei) [Volume 12, Issue 48, 2015, Pages 1-12]
Liven berg–Marquardt Algorithm [Volume 13, Issue 50, 2016, Pages 227-237]
Liver Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Liver Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Lizard fish Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
Liza saliens [Volume 13, Issue 61, 2016, Pages 25-32]
Llactic acid bacteria Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented common carp (Cyprinus carpio) sausage [Volume 10, Issue 41, 2013, Pages 149-158]
Loading speed Some Mechanical Properties of Garlic [Volume 9, Issue 34, 2012, Pages 53-63]
Loaf bread The Effect of Leavening Agents and Fermentation Time on Decreasing of Phytic Acid of Loaf Bread [Volume 4, Issue 12, 2007, Pages 27-34]
Loaf bread Effect of storage at ambient temperature on the characteristics of part-baked pan bread [Volume 7, Issue 27, 2010, Pages 1-10]
Local dairy products Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
Local gum The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Location Application of Multiple Utility Functions in Locating the Establishment of Date Conversion Industries in Sistan and Baluchestan Province" [(Articles in Press)]
Locust Bean gum The Effect of Natural and Synthetic Sweeteners on Rheological Behaviors of Locust Bean Gum (LBG) Solutions [Volume 4, Issue 14, 2007, Pages 1-7]
Locust Bean gum Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Locust Bean gum Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Locust Bean gum Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Logistic equation Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Longissimus Dorsi Effect of various heating methods on Longissimus dorsi muscle of ovine [Volume 8, Issue 30, 2011, Pages 67-59]
Lour Production and physicochemical, rheological, sensory analysis of âLourâ cheese [Volume 12, Issue 49, 2015, Pages 41-49]
Low calorie Evaluation effects of gelatins types on functional properties of fat free set style yogurt [Volume 12, Issue 47, 2015, Pages 221-230]
Low calorie Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Low calorie Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
Low-calorie Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
Low-calorie Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Low-calorie Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Low-calorie cake Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2022, Pages 187-196]
Low calorie chocolate Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Low calorie dark chocolate Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Low-calorie doughnut Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Low calorie jam Investigating the Effect of Sugar Replacement with Xylitol and Sucralose as Low-caloric Sweeteners on the Physicochemical and Sensory Characteristics of Sour Cherry Jam [Volume 15, Issue 83, 0, Pages 227-236]
Low-calorie jelly Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Low Calorie Mayonnaise Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Low-calorie milk chocolate Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Low calories Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Low cholesterol cheese Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
Low cholesterol mayonnaise Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 131-143]
Low-fat The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Low Fat A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Low-fat butter Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter [Volume 12, Issue 48, 2015, Pages 191-201]
Low-fat butter Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Low fat cake Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Low-fat cake The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
Low fat chocolate The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 ïª, Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6 [Volume 11, Issue 42, 2014, Pages 141-153]
Low fat coating Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Low-fat Cream Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
Low fat dairy dessert Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Low fat ice cream The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Low fat ice cream The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Low-fat mayonnaise Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Low fat mozzarella cheese Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Low-fat yoghurt Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Low fat Yogurt Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
Low fat Yogurt Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Low methoxyl pectin Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Low speed freezing Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
Low sugar The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Low-sugar Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
L. plantarum Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
L. plantarum and L. acidophilus Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
Lubrication Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Luecomalachite green Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Lukom Optimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
Lutein Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 19-29]
Lycopene Effect of pressure and temperature of concentration on some of quality attributes of watermelon juice [Volume 9, Issue 34, 2012, Pages 37-44]
Lysozyme Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Lysozyme [Volume 13, Issue 60, 2016, Pages 105-113]

M

Macaroni Enrichment of Macaroni with Thiamine, Riboflavin, Niacin, and Iron, and Influence of Drying and Cooking on these Micronutrients [Volume 3, Issue 10, 2006, Pages 57-66]
Macaroni [Volume 13, Issue 61, 2016, Pages 149-141]
Macaroni The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
Macaroni Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Maceration Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Maceration Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Maceration An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
Maceration Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Maceration The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Maceration Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Maceration method A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Machine learning Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods [Volume 21, Issue 151, 2024, Pages 13-31]
Machine Vision Apple dried layer quality and freshness sorting using machine vision technology after artificial aging Karimi, S.1, Nikian, A2ïª [Volume 11, Issue 45, 2014, Pages 65-76]
Machine Vision Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique [Volume 12, Issue 47, 2015, Pages 141-157]
Machine Vision Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
Macroemulsion The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Macroscopic observations Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Magnesium Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Magnesium oxide nanoparticles Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Magness-Tylore Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
Magnetic Field Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Magnetic nanoparticles Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Mahveh Effects of garlic extract on chemical and microbial and sensory properties of Mahveh produced from fresh and dried anchovy (Stolephorus indicus) [Volume 8, Issue 31, 2011, Pages 11-20]
Mailard Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
Maillard Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Maillard nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties [Volume 21, Issue 153, 2024, Pages 157-173]
Maillard conjugate The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Maillard reaction Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Maillard reaction Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Maillard reaction product Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Maize Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Malachite green Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Malathion The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Malt Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
Malted barley flour Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Malt Extract Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection [Volume 15, Issue 83, 0, Pages 157-167]
Malt Extract Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Malt Extract Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Malt Extract Powder Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection [Volume 15, Issue 83, 0, Pages 157-167]
Malt flour Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Malting Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Maltitol Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Maltitol The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Maltodextrin Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Maltodextrin Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Maltodextrin [Volume 13, Issue 60, 2016, Pages 105-113]
Maltodextrin [Volume 14, Issue 64, 2017, Pages 142-127]
Maltodextrin Effect of the carrier on the properties of celery powder produced by spray dryer [Volume 15, Issue 81, 0, Pages 413-421]
Maltodextrin Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Maltodextrin Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Maltodextrin Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Maltodextrin The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Maltodextrin Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Maltodextrin Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Maltodextrin Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Maltodextrin Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin [Volume 19, Issue 123, 2022, Pages 213-223]
Maltodextrin Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Maltodextrin Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Maltodextrin Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Maltodextrin Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2022, Pages 211-221]
Maltodextrin Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2022, Pages 187-196]
Maltodextrin Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Maltodextrin Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Maltodextrin Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Maltodextrin Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Maltodextrin nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties [Volume 21, Issue 153, 2024, Pages 157-173]
Maltotriose Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection [Volume 15, Issue 83, 0, Pages 157-167]
Malt Powder Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection [Volume 15, Issue 83, 0, Pages 157-167]
Malva extract Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Malva neglecta Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Malva neglecta Quinoa flour and Malva neglecta powder as functional components to improve the quality of gluten-free rice cake formulation [(Articles in Press)]
Malvaneglecta Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Malva sylvestris Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Malva sylvestris Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Mandab 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 [Volume 16, Issue 91, 2019, Pages 45-56]
Manganese Sulfate Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Mango Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels [Volume 22, Issue 164, 2025, Pages 167-179]
Mango fiber Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Mango juice Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Mango juice Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry [Volume 21, Issue 155, 2024, Pages 11-26]
MAP [Volume 13, Issue 61, 2016, Pages 15-1]
MAP Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Maple syrup Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Marand Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3ïª, Khadiri, B. 4 , Keshavarz, H.5 [Volume 12, Issue 46, 2015, Pages 211-218]
Marine products Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Marjoram Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Marjoram Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage [Volume 19, Issue 124, 2022, Pages 241-255]
Marjoram Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2022, Pages 43-57]
Marjoram Essential Oil Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Markazi provinc Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Marketing The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
Marmalade Physico-chemical and sensory properties of pistachio green hull`s marmalade [Volume 6, Issue 23, 2009, Pages 1-10]
Marmalade Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Marmalade Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Marmalade Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Masineh Investigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Masske butter Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Mastitis Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Material testingequipment Evaluation of Effects of Size, Variety and Storage Time on Qualitative Properties of Kiwi Fruit [Volume 4, Issue 15, 2007, Pages 19-26]
Material testing machine Evaluation of some physical properties of jahromi lime [Volume 8, Issue 33, 2011, Pages 61-68]
Mathematical model Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
Mathematical model Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Mathematical model Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Mathematics modeling Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Maturity index Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Maximum force [Volume 13, Issue 50, 2016, Pages 145-157]
Mayonnaise Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
Mayonnaise [Volume 13, Issue 51, 2016, Pages 205-212]
Mayonnaise Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Mayonnaise Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise [Volume 15, Issue 80, 0, Pages 121-130]
Mayonnaise Investigation on Rheological and Textural Properties of Low-Fat Mayonnaise Prepared Using Mono- And Di-Glyceride, Guar and Xanthan Gums [Volume 15, Issue 80, 0, Pages 319-333]
Mayonnaise Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
Mayonnaise Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Mayonnaise Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Mayonnaise Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Mayonnaise Sauce A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Mayweed Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Mazafati date Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions [Volume 8, Issue 31, 2011, Pages 45-52]
Mazafati date Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Mazafati date Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Mazafati dates Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Mazafati dates species Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Mazafati Rutab The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Mazandaran Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Mazandaran Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
MBBR Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries [Volume 8, Issue 34, 2011, Pages 67-75]
MBC Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
MDA Assessing Ozonated Water's Ability to Reduce Malondialdehyde in Red Meat Samples from Iraq's Wasit Markets [Volume 22, Issue 164, 2025, Pages 103-112]
Meal The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Meal The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
Meal The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Measurement uncertainty Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Meat Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Meat Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
Meat Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Meat Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Meat Analog Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate [Volume 19, Issue 130, 2022, Pages 259-268]
Meat content Determination the kind of meat content of Patties marketed in Tehran in 1386 [Volume 6, Issue 22, 2009, Pages 95-100]
Meat percentage Study on the Decreasing Curve of Nitrite Residue in Sausages Conteins 40 ,60 and 90 Percent Meat During Storage Time [Volume 4, Issue 14, 2007, Pages 41-47]
Meat powder Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Meat products Study on the Decreasing Curve of Nitrite Residue in Sausages Conteins 40 ,60 and 90 Percent Meat During Storage Time [Volume 4, Issue 14, 2007, Pages 41-47]
Meat products Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Meat products An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Meat products Design of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Meat products Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2022, Pages 59-67]
Meat products Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Meat products The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO [Volume 21, Issue 150, 2024, Pages 162-168]
Meat products Evaluation of image analysis software competency in skeletal muscle percentage assessment in meat products [Volume 21, Issue 157, 2024, Pages 123-144]
Meat products Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Meat Quality The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2022, Pages 281-295]
Meat Quality Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Meat Quality The effect of adding calcium salts of unsaturated fatty acids to the diet on the meat quality of Sangsari male lambs [Volume 22, Issue 163, 2025, Pages 202-215]
Meat Quality Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Mechanical and Physical properties Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
Mechanical properties Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
Mechanical properties Comparison of Some of Physical and Mechanical Properties of Sound and Sunn Pest-Damaged Wheat Kernel of Salary Variety (for Identification) [Volume 4, Issue 14, 2007, Pages 21-30]
Mechanical properties Evaluation of Effects of Size, Variety and Storage Time on Qualitative Properties of Kiwi Fruit [Volume 4, Issue 15, 2007, Pages 19-26]
Mechanical properties Investigating of physical properties of carboxymethyl cellulose â oleic acid composite biodegradable edible films [Volume 6, Issue 21, 2009, Pages 35-42]
Mechanical properties Improving the physical properties of starch and starch â carboxymethyl cellulose composite biodegradable films [Volume 6, Issue 22, 2009, Pages 1-11]
Mechanical properties Application of edible coating based on Whey Protein-Gellan gum for apricot (Prunus armeniaca L.) [Volume 8, Issue 30, 2011, Pages 39-48]
Mechanical properties Some physical and mechanical properties of two varieties of Almond [Volume 8, Issue 30, 2011, Pages 49-57]
Mechanical properties Determination of some physical and mechanical properties of two varieties Almond kernel, under cutting loading [Volume 8, Issue 33, 2011, Pages 69-78]
Mechanical properties Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid [Volume 8, Issue 34, 2011, Pages 47-57]
Mechanical properties Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology [Volume 9, Issue 37, 2012, Pages 123-134]
Mechanical properties Effect of tragacanth, glycerol and sunflower oil on potato starch-based edible films [Volume 9, Issue 34, 2012, Pages 106-97]
Mechanical properties Evaluating the properties of edible pea protein-based films using response surface methodology [Volume 10, Issue 38, 2013, Pages 89-101]
Mechanical properties Some of mechanical properties of black-eyed pea (Vigna sinensis L) Rasekh, M. ïª [Volume 11, Issue 44, 2014, Pages 35-46]
Mechanical properties Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2 [Volume 10, Issue 41, 2013, Pages 91-106]
Mechanical properties Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein [Volume 12, Issue 47, 2015, Pages 43-52]
Mechanical properties Studies on antioxidant activities of extracts from peel and leaf of mandarin and determination of mechanical properties of coated kraft paper by the extracts [Volume 12, Issue 49, 2015, Pages 61-72]
Mechanical properties Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Mechanical properties [Volume 13, Issue 50, 2016, Pages 229-241]
Mechanical properties [Volume 13, Issue 60, 2016, Pages 37-47]
Mechanical properties [Volume 13, Issue 60, 2016, Pages 197-187]
Mechanical properties Evaluation and prediction of mechanical properties of potato during storage by laser light backscattering imaging [Volume 15, Issue 83, 0, Pages 237-250]
Mechanical properties Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Mechanical properties Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
Mechanical properties Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Mechanical properties Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Mechanical properties Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Mechanical properties Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Mechanical properties Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Mechanical properties Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Mechanical properties 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) [Volume 19, Issue 122, 2022, Pages 71-82]
Mechanical properties Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Mechanical properties Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Mechanical properties Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Mechanical properties Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Mechanical properties Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Mechanical properties Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Mechanical properties and Aerodynamic properties Determination of physical, mechanical and aerodynamic properties of four varieties olive produced in Iran Zare, F. 1, Najafi, G. H. 2 ïª, Tavakoli Hashjin, T. 3, Kermani, A. M.4 [Volume 11, Issue 44, 2014, Pages 1-10]
Mechanical Resistance Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Mechanical Resistance Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Mechanical strength Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Mechanical Surface Coating (SMC) ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Mechanism Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Mechanism of antimicrobial effect An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Medicinal foods Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Medicinal herb Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread [Volume 15, Issue 77, 0, Pages 133-123]
Medicinal herbs Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Medicinal herbs Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Medicinal Plant Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Medicinal Plant Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Medicinal Plant Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Medicinal Plant A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Medicinal plants Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds Soleimanifar, M. 1, Niazmand, R. 2 ïª, Shahidi Noghabi, M. 3 [Volume 12, Issue 46, 2015, Pages 105-118]
Medicinal plants Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Medicinal small fruits Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
Mediterranean food pattern Dietary intake patterns and risk of irritable bowel syndrome [Volume 22, Issue 167, 2025, Pages 78-90]
Medium wave infrared Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Medlar Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Medlar Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
Melamine Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Melissa essential oil An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Melissa Officinalis Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Melissa Officinalis Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Melissa officinalis L. extract Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Melittin peptide Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus [Volume 21, Issue 150, 2024, Pages 192-205]
Mellis The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh [Volume 15, Issue 85, 0, Pages 437-446]
Melon Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Melon seed flour Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Melon seed flour [Volume 13, Issue 61, 2016, Pages 172-165]
Melon seed meal Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products Abedini, M. 1*, Varidi, M. J. 2, Shahidi, F. 3, Marashi, S. H. 4 [Volume 6, Issue 23, 2009, Pages 51-58]
Melon water Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread [Volume 12, Issue 47, 2015, Pages 31-41]
Melon water Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Meltability Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese [Volume 8, Issue 33, 2011, Pages 91-99]
Meltability Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
Meltability Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Melting point The extraction of gelatin from Caspian Sea( Huso Huso) skin and survey its rheological properties [Volume 15, Issue 84, 0, Pages 429-439]
Melting point Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate [Volume 21, Issue 156, 2024, Pages 19-37]
Melting speed Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Membrane Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Membrane Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Membrane Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane [Volume 21, Issue 156, 2024, Pages 167-184]
Mentha aquatica Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 123, 2022, Pages 289-297]
Mentha longifolia L The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Mentha pulegium The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Mentha pulegium Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Mentha pulegium essential oil Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
Menthol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
Mercury Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Merinade Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Mesh Size Optimization of essential oil extraction from Satureja sahendica Bornm. [Volume 21, Issue 148, 2024, Pages 103-111]
Metabolic activity Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
Metabolic disorders valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Metabolite Evaluation of Inhibitory Activity of Î±-Amylase and Î±-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media [Volume 19, Issue 125, 2022, Pages 47-58]
Metabolites Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Metal ions An investigation into corrosion and ions migration from electrodes into food in an ohmic heating system [Volume 9, Issue 36, 2012, Pages 47-54]
Metal release Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Methanol Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
Methionine Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Methyl cellulose The effect of methyl cellulose based active edible coatings on the storage life of tomato [Volume 9, Issue 35, 2012, Pages 89-99]
Methyl cellulose Effects of Methylcellulose-wax as combined coating materials on physico-chemical and sensorial characteristics of Thomson navel orange [Volume 12, Issue 49, 2015, Pages 113-122]
Methyl cellulose Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Methyl cellulose Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4ËC [Volume 15, Issue 83, 0, Pages 315-328]
Methylcellulose Effect of glycerol content and thickness on certain characteristics of methylcellulose films Ahmadi, E. 1, Azizi, M. H. 2 ïª, Abbasia, S. 2, Sareminezhad, S. 3 [Volume 11, Issue 43, 2014, Pages 113-118]
Methyl cellulose- pectin Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel [Volume 12, Issue 47, 2015, Pages 53-63]
Methyl esters Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
MIC The Effect of Some Chemical and Natural Preservatives with Sub-MIC Concentrations Against Milk-isolated Listeria Monocytogenes [Volume 4, Issue 12, 2007, Pages 17-25]
MIC [Volume 15, Issue 84, 0, Pages 385-395]
MIC Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
MIC Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Microalgae Investigation of effective Parameters on Electroflocculation in microalgae harvesting from broth for food product purposes Zenouzi, A. 1, Hejazi, M. A. 2, Ghobadian, B. 3ïª [Volume 11, Issue 44, 2014, Pages 117-127]
Microalgae The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Microbial Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
Microbial Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Microbial Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
Microbial Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Microbial Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Microbial analysis Effects of delayed icing on the quality characteristics of Rutilus frisii kutum [Volume 12, Issue 49, 2015, Pages 21-30]
Microbial and Chemical indicators Study the biodegradable bilayer film based on hydrolyzed protein and its effect on the shelf life of Penaeus semisulcatus [Volume 22, Issue 166, 2025, Pages 75-93]
Microbial and tissue characteristics Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Microbial assay Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Microbial characteristics Evaluation of chemical and microbal characteristics of butter packaged by dairy industries [Volume 5, Issue 19, 2008, Pages 37-46]
Microbial contamination Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Microbial contamination Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
Microbial contamination Study of the microbial contamination rate of traditional ice cream products in Tehran, March 2008- March 2011 Haeri Behbahani, S. B. 1, Shahbakhti, E. 2, Moradi, V. 3, Haghani Haghighi, H. 4, Shariat, S. S. 5, Salamzadeh, J. 6ïª [Volume 11, Issue 44, 2014, Pages 59-69]
Microbial contamination Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Microbial contamination Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Microbial contamination The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes [Volume 19, Issue 128, 2022, Pages 207-223]
Microbial contamination sources Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
Microbial count The effect of light salting, vacuum packaging and their synergistic effecton on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4Â°CÂ±1 [Volume 8, Issue 32, 2011, Pages 35-44]
Microbial count Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets [Volume 10, Issue 40, 2013, Pages 11-20]
Microbial count [Volume 13, Issue 50, 2016, Pages 133-143]
Microbial count Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Microbial Decay Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Microbial growth Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage Khoshakhlagh, Kh. 1 ïª, Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4 [Volume 12, Issue 46, 2015, Pages 29-39]
Microbial Inactivation Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Microbial Inactivation Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry [Volume 21, Issue 155, 2024, Pages 11-26]
Microbial indicators of spoligae [Volume 14, Issue 63, 2017, Pages 15-28]
Microbial Lipase [Volume 13, Issue 50, 2016, Pages 193-202]
Microbial load Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
Microbial load Effect of cold plasma treatment on microbial load reduction and physicochemical properties of turmeric [Volume 17, Issue 99, 2020, Pages 153-161]
Microbial load Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Microbial load Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Microbial load Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Microbial mass Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties [Volume 21, Issue 149, 2024, Pages 54-80]
Microbial parameter Effect of icing time on the quality of shrimp (Litopenaeus vannamei) [Volume 12, Issue 48, 2015, Pages 1-12]
Microbial population Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Microbial population The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates [Volume 19, Issue 125, 2022, Pages 359-367]
Microbial properties Effect of rennet type, container and ripening period on physicochemical and microbial properties of local Kurdish cheese [Volume 9, Issue 37, 2012, Pages 135-147]
Microbial properties Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Microbial properties Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Microbial properties Investigating the chemical and microbial characteristics of some local yogurt samples prepared from traditional dairy products stores in Tuyserkan city [Volume 21, Issue 156, 2024, Pages 63-79]
Microbial quality Study of the microbial contamination rate of traditional ice cream products in Tehran, March 2008- March 2011 Haeri Behbahani, S. B. 1, Shahbakhti, E. 2, Moradi, V. 3, Haghani Haghighi, H. 4, Shariat, S. S. 5, Salamzadeh, J. 6ïª [Volume 11, Issue 44, 2014, Pages 59-69]
Microbial quality Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice [Volume 15, Issue 82, 0, Pages 373-385]
Microbial quality The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Microbial quality The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Microbial quality Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city [Volume 21, Issue 152, 2024, Pages 107-116]
Microbial spoilage Effect of polyphenols green tea on microbial and chemical change rainbow trout (Oncorhynchus mykiss) during storage in ice [Volume 10, Issue 38, 2013, Pages 1-9]
Microbial spoilage Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Microbial spoilage The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Microbial spoilage the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Microbial toxins Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Microbial transglutaminase The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Microbial transglutaminase 1] Dertli, E. and Ãon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, [Volume 16, Issue 91, 2019, Pages 31-43]
Microbial transglutaminase enzyme Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Microbiological assay Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay [Volume 12, Issue 49, 2015, Pages 51-59]
Microbiological assay Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
Microbiological index The effect of mixed Ø²uring on some of microbial index in camel meat Marzban, B. 1, Ghaisari, H. R. 2 , Firouzi, R. 3ïª [Volume 11, Issue 43, 2014, Pages 53-58]
Microbiological properties The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Microbiological quality [Volume 13, Issue 50, 2016, Pages 115-120]
Microbiological tests Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Microbiology [Volume 13, Issue 51, 2016, Pages 205-212]
Microbiology The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh [Volume 15, Issue 85, 0, Pages 437-446]
Microcapsulation Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Microcapsulation Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Microcapsulation Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Microcapsule.‎ The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
Microcapsules of saffron [Volume 14, Issue 64, 2017, Pages 142-127]
Microcrystalline Cellulose Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
Microcrystalline Cellulose Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Micro-dilution broth Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Microdilution broth Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Microdilution broth Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Microdilution broth Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]
Microemulsion Physical and chemical properties of Î²-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
Microencapsulation Cream microencapsulation by using spray drayer technique [Volume 1, Issue 1, 2004, Pages 1-6]
Microencapsulation Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
Microencapsulation The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
Microencapsulation The effect of different factors on probiotics viability during probiotic potato chips storage [Volume 11, Issue 44, 2014, Pages 105-115]
Microencapsulation Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
Microencapsulation Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill [Volume 15, Issue 82, 0, Pages 201-212]
Microencapsulation Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Microencapsulation Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Microencapsulation Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Microencapsulation Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Microencapsulation Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Microencapsulation Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Microencapsulation Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Microencapsulation Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
Microencapsulation Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties [Volume 19, Issue 128, 2022, Pages 235-247]
Microencapsulation Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Microencapsulation Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Microencapsulation Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Microencapsulation Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Microencapsulation Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Microencapsulation Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt [Volume 21, Issue 156, 2024, Pages 137-149]
Microencapsulation An overview of the application of advanced non-thermal technologies in the food industry [Volume 22, Issue 159, 2025, Pages 27-42]
Microencapsulation Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Microencapsulation Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Microencapsulation The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Microencapsulation efficiency Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Micronutrients Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Microorganisms Academic Review: Biodiesel Production from Vegetable Oils and Animal Fats with the Help of Microorganisms [Volume 22, Issue 164, 2025, Pages 86-102]
Microscopic characteristics Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Microscopic imeges Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Microstracture Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Microstructure Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations [Volume 6, Issue 21, 2009, Pages 53-62]
Microstructure Epi-fluorescence light microscopy in studying dough microstructure [Volume 8, Issue 31, 2011, Pages 73-83]
Microstructure Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2 [Volume 10, Issue 41, 2013, Pages 91-106]
Microstructure [Volume 13, Issue 50, 2016, Pages 127-137]
Microstructure Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
Microstructure Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Microstructure Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Microstructure The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Microwave Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
Microwave Investigation of energy consumption and drying kinetics of thyme leaves in microwave dryer Khafajeh, H. 1, Banakar, A. 1 ïª, Minaei, S. 1, Taghizadeh, A. 2, Motavali, A. 1, Rezaei Aderyani, M. 3 [Volume 11, Issue 45, 2014, Pages 45-54]
Microwave Effect of microwaves on physicochemical properties of corn and oat starches Mazjoobi, M. 1ïª, Falsafi, S. R. 2 [Volume 12, Issue 46, 2015, Pages 199-209]
Microwave Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4 [Volume 11, Issue 42, 2014, Pages 9-18]
Microwave Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2 [Volume 10, Issue 41, 2013, Pages 91-106]
Microwave Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini [Volume 12, Issue 47, 2015, Pages 75-85]
Microwave [Volume 13, Issue 50, 2016, Pages 53-65]
Microwave [Volume 13, Issue 50, 2016, Pages 239-249]
Microwave Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Microwave Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Microwave Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Microwave The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method [Volume 15, Issue 82, 0, Pages 359-372]
Microwave Increasing the shelf life of millet flour by using heat-moisture and microwave treatments [Volume 16, Issue 86, 2019, Pages 83-93]
Microwave Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
Microwave The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Microwave Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Microwave Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Microwave Modeling and Optimization of Persimmon Drying Using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 109-119]
Microwave Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit [Volume 17, Issue 105, 2020, Pages 113-122]
Microwave Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Microwave Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Microwave A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Microwave Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Microwave Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Microwave Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven [Volume 19, Issue 127, 2022, Pages 281-289]
Microwave The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2022, Pages 155-165]
Microwave Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
Microwave Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Microwave The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Microwave Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Microwave Microwave-assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties [Volume 21, Issue 146, 2024, Pages 138-157]
Microwave Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Microwave Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate [Volume 21, Issue 148, 2024, Pages 190-205]
Microwave Evaluation and modelling of rheological properties of microwave treated xanthan gum solution [Volume 21, Issue 150, 2024, Pages 54-63]
Microwave Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Microwave Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method [Volume 21, Issue 152, 2024, Pages 181-193]
Microwave Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran [Volume 21, Issue 153, 2024, Pages 116-127]
Microwave Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Microwave-assisted extraction Effect of Supercritical CO2 and Microwave-assisted Extraction Methods on Bioactive Compounds Extraction from Silybum marianum Seed [Volume 21, Issue 148, 2024, Pages 31-44]
Microwave-assisted extraction Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Microwave drier Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
Microwave drying Feasibility of production and investigation of physicochemical properties of dried honey using freeze drying and microwave drying methods Elmi, A. 1 ïª, Esmaiili, M. 2 [Volume 10, Issue 41, 2013, Pages 117-125]
Microwave drying Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology [Volume 16, Issue 86, 2019, Pages 189-198]
Microwave extraction Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Microwave extraction Optimization of mucilage extraction conditions from (Althaea officinalis) using microwaves and by the response surface methodology [Volume 21, Issue 157, 2024, Pages 176-190]
Microwave heating Effect of various heating methods on Longissimus dorsi muscle of ovine [Volume 8, Issue 30, 2011, Pages 67-59]
Microwave irradiation Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Microwave oven Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 ïª, Zarein M.3, Khoshtaghaza M. H.4 [Volume 11, Issue 45, 2014, Pages 143-150]
Microwave power Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Microwave pretreatment Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Microwave pretreatment The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Microwave pretreatment Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment [Volume 20, Issue 143, 2023, Pages 78-90]
Microwave pretreatment Investigating the extraction of pectin from the melon skin of winter and Mashhad (Qasri) cultivars using microwave pretreatment [Volume 21, Issue 149, 2024, Pages 40-53]
Microwave pretreatment Production of bioactive peptides from flaxseed meal: the effect of protease type and concentration, hydrolysis time, and microwave pretreatment [Volume 21, Issue 157, 2024, Pages 191-204]
Microwave roasting The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil [Volume 19, Issue 123, 2022, Pages 257-274]
Microwave roasting Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions [Volume 19, Issue 132, 2022, Pages 117-133]
Microwaves Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
Microwave treatment [Volume 13, Issue 60, 2016, Pages 105-113]
Microwave–vacuum drier Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwaveâvacuum drier Minaei, S. 1ïª, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6 [Volume 10, Issue 41, 2013, Pages 1-12]
Midilli model Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer [Volume 19, Issue 132, 2022, Pages 377-385]
Midilli model Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study [Volume 21, Issue 155, 2024, Pages 213-224]
Midilli model Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Migration [Volume 13, Issue 50, 2016, Pages 95-101]
Milk Determination of AFM1 in the Raw Milk Producing in Dairy Farms in Chahar-Mahal-Bakhtiari Province Using ELISA. [Volume 5, Issue 16, 2008, Pages 51-59]
Milk Necessity of pasteurized milk freezing point revision in its Iranian standard ( ISIRI 93) to improve dairy product safety [Volume 10, Issue 38, 2013, Pages 45-48]
Milk Biosorption of lead from milk by naoh_treated orange peel Naghizade, S. 1, Esmaili, A. 2 [Volume 11, Issue 43, 2014, Pages 79-89]
Milk [Volume 12, Issue 46, 2015, Pages 1-13]
Milk Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Milk Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Milk Determination of Aflatoxin M1 concentration in packaged milk of Mashhad and Gonabad city by ELIZA [Volume 15, Issue 83, 0, Pages 467-473]
Milk Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
Milk Production of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Milk Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume [Volume 19, Issue 127, 2022, Pages 241-253]
Milk The effect of kappa-carrageenan and carboxy methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of calcium-enriched sterile milk [Volume 19, Issue 131, 2022, Pages 291-301]
Milk Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Milk Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]
Milk Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment [Volume 21, Issue 146, 2024, Pages 42-56]
Milk Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product [Volume 21, Issue 151, 2024, Pages 76-85]
Milk and milk products The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Milk-carrot drink Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Milk- clotting enzymes Optimization of calf rennin gene and construction of gene construct for the recombinant chymosin production in Pichia pastoris [Volume 15, Issue 81, 0, Pages 399-412]
Milk composition Total bulk cow milk somatic cell counts and its relation with milk composition in Khorasan Razavi province in Iran [Volume 6, Issue 21, 2009, Pages 63-73]
Milk dessert Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Milk dry matter Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry Matter for molecular detection of enteric viruses using response surface model [Volume 8, Issue 31, 2011, Pages 61-72]
Milk powder Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Milk protein concentrate Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Milk Protein Concentrate (MPC) Optimization of vanilla ice cream formula containing milk protein concentrate with response surface methodology Mostafavi, F.1* , MazaheriTehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 44, 2014, Pages 143-154]
Milk protein concentration Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Milk proteins Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2022, Pages 251-263]
Milk solid non fat Efficacy of formol titration test for estimating the milk solid non fat in ice cream Shekarforoush, S. S. 1ïª, Abhari, K. 2 [Volume 11, Issue 42, 2014, Pages 73-79]
Milk solid- non- fat Evaluation of the effect of Soy Flour on rheological properties of ice cream [Volume 8, Issue 32, 2011, Pages 107-114]
Milk Thistle Seeds The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Milk thistle(Silybum marianum) Physical and chemical characteristics of Silybum marianum seed oil [Volume 4, Issue 15, 2007, Pages 27-32]
Millard Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Millard reaction Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Millard reaction Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Millet flour Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
Millet flour Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Millet flour Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Millet flour Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Millet milk The effect of replacing cow milk by millet milk on the physical, chemical and organoleptic characteristics of set yogurt [Volume 18, Issue 110, 2021, Pages 27-36]
Milling Efficiency Management Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Milling time ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Mince Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Mince Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
MINCED BEEF Investigation of the efficacy of electrospun polyvinyl alcohol nanofibers containing Eucalyptus essential oil in extending shelf life and improving the quality of minced beef [(Articles in Press)]
Minced Calf Meat Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Minced meat Effects of frying on proximate and fatty acid characteristics of fish fingers made from mince and surimi of common carp (Cyprinus carpio) [Volume 8, Issue 30, 2011, Pages 1-9]
Minced meat Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Minced meat Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Minced meat of fish The effect of using chitosan and Î²-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
Mineral Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
Mineral Investigation on the quality characteristics, energy content and mineral elements of four commercial date varieties of Khuzestan Province [Volume 8, Issue 28, 2011, Pages 31-37]
Mineral elements Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
Mineral elements Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
Mineral elements Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.) [Volume 5, Issue 16, 2008, Pages 61-68]
Mineral elements Changes of mineral elements of some Kiwifruit cultivars during cold storage [Volume 8, Issue 30, 2011, Pages 33-38]
Mineral elements Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Mineral elements Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Mineral kinetic 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 [Volume 19, Issue 122, 2022, Pages 1-9]
Minerals The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Minerals Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Minerals Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Minerals The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Minerals Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Minerals Comparison of mineral compositions in seeds of different native and imported date cultivars [Volume 21, Issue 147, 2024, Pages 60-69]
Minerals Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran [Volume 21, Issue 153, 2024, Pages 116-127]
Minerals Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Minimum Bactericidal Concentration Evaluation and comparison of the antibacterial effects of seed aqueous extract from Ricinus communis L (two varieties) on food borne Pathogens [Volume 12, Issue 48, 2015, Pages 89-97]
Minimum Bactericidal Concentration Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Minimum Bactericidal Concentration Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Minimum bactericidal concentration (MBC) Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Minimum fungicidal concentration Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains [Volume 21, Issue 156, 2024, Pages 226-240]
Minimum Inhibitory Concentration Evaluation and comparison of the antibacterial effects of seed aqueous extract from Ricinus communis L (two varieties) on food borne Pathogens [Volume 12, Issue 48, 2015, Pages 89-97]
Minimum Inhibitory Concentration Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
Minimum Inhibitory Concentration Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Minimum Inhibitory Concentration Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains [Volume 21, Issue 156, 2024, Pages 226-240]
Minimum Inhibitory Concentration Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Minimum Inhibitory Concentration Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Minimum Inhibitory Concentration Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
Minimum inhibitory concentration (MIC) Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
Minimum inhibitory concentration (MIC) Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
Minimum inhibitory concentration (MIC) Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Mint Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Mint The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
Mint Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Mint essential oil Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Mint leaves Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2022, Pages 127-140]
Mint leaves Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2022, Pages 141-153]
Mint leaves Evaluation of Microbiological and Physicochemical Properties of Caspian Sea Yogurt Supplemented with Mint Leaves (Mentha spicata L.) and Cinnamon (Cinnamomum burmanii B.) [(Articles in Press)]
Mirabelle plum Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Mitchka method Determination of rheological properties of grape molasses [Volume 10, Issue 40, 2013, Pages 129-137]
Mixed curing The effect of mixed Ø²uring on some of microbial index in camel meat Marzban, B. 1, Ghaisari, H. R. 2 , Firouzi, R. 3ïª [Volume 11, Issue 43, 2014, Pages 53-58]
Mixed salting Changes in chemical content and yield of carp farming Cyprinus carpio under different methods of salting Shabanpur, B.1, Shabani, A. 1, Khodanazary, A.2* , Pakravanfar, S.2 [Volume 6, Issue 23, 2009, Pages 69-76]
Mixture design Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese [Volume 8, Issue 33, 2011, Pages 91-99]
Mixture design Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Mixture design Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Mixture design Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Mixture Design Technique Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Mixture experimental design Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
Mixture of essential oils Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties [Volume 20, Issue 143, 2023, Pages 91-107]
Mocaf flour QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Mocha milk Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product [Volume 21, Issue 149, 2024, Pages 1-12]
Modeling Adsorption and desorption equilibrium moisture content and isosteric heat of estamaran date [Volume 8, Issue 28, 2011, Pages 19-30]
Modeling [Volume 13, Issue 61, 2016, Pages 97-87]
Modeling [Volume 13, Issue 50, 2016, Pages 11-20]
Modeling Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Modeling [Volume 14, Issue 62, 2017, Pages 15-1]
Modeling Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
Modeling Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
Modeling Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Modeling Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Modeling Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
Modeling Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Modeling Foam Mat Drying of Ricotta Cheese and Predicting its Characteristics with Artificial Neural Network Model [Volume 18, Issue 115, 2021, Pages 247-257]
Modeling Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Modeling Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Modeling Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Modeling Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Modeling Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Modeling Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Modeling Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Modeling Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method [Volume 19, Issue 127, 2022, Pages 13-29]
Modeling Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients [Volume 19, Issue 127, 2022, Pages 61-77]
Modeling Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Modeling Using the adaptive fuzzy-neural system (ANFIS) in modeling storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and Pyracantha extract [Volume 20, Issue 144, 2023, Pages 242-262]
Modeling Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts [Volume 21, Issue 148, 2024, Pages 154-163]
Modelling Prediction of Microbial Quality in Raw Milk by Mathematical Models [Volume 4, Issue 15, 2007, Pages 53-63]
Modelling Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Modern Processing Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Modification Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Modification The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Modification The significant effect of cold plasma on the modification of the characteristics of cereal starches [Volume 20, Issue 144, 2023, Pages 25-47]
Modified atmosphere Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Modified atmosphere The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Modified atmosphere packaging Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour [Volume 9, Issue 36, 2012, Pages 77-85]
Modified atmosphere packaging Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage Khoshakhlagh, Kh. 1 ïª, Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4 [Volume 12, Issue 46, 2015, Pages 29-39]
Modified atmosphere packaging Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 145-154]
Modified atmosphere packaging An Investigation on the Effect of Aloe Vera Coating and Packaging on Quality Properties and storage time of Dried Seedless Barberry (Berberis vulgaris) [Volume 15, Issue 85, 0, Pages 141-150]
Modified atmosphere packaging Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Modified atmosphere packaging Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Modified atmosphere packaging Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Modified atmosphere packaging The effect of modified atmosphere packaging and flexible films on growth of bacterias of dried kashk [Volume 17, Issue 108, 2020, Pages 113-126]
Modified atmosphere packaging The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Modified atmosphere packaging Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Modified atmosphere packaging Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Modified atmosphere packaging Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Modified atmosphere packaging Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Modified Atmospheric Packaging Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Modified potato starch Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Modified Starch Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
Modified Starch Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Modified Starch Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Modified Starch Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Modified Starch Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Modified Starch A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Modified texture profile analysis and back extrusion Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Module of Elasticity Some Mechanical Properties of Garlic [Volume 9, Issue 34, 2012, Pages 53-63]
Modulus of elasticity Mechanical properties determination of Soybean seed by quasi-static loading [Volume 6, Issue 21, 2009, Pages 113-124]
Modulus of elasticity Investigation on physical and mechanical behavior of Cherry Plum fruit and analysis of its physical properties using ANN and regression models [Volume 17, Issue 99, 2020, Pages 15-29]
Modulus of elasticity Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Moisture absorption Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Moisture absorption Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Moisture content Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Moisture content Moisture, texture and sensory changes in pistachio nuts as affected by roasting temperature and storage time [Volume 8, Issue 28, 2011, Pages 101-110]
Moisture content Effect of drying temperature and final grain moisture content on milling waste of the multiple rice varieties [Volume 10, Issue 38, 2013, Pages 127-137]
Moisture content The effect of moisture content on the properties of gravity and frictional of three varieties pistachio Golmohammadi, A. 1 ïª, Sabouri, P.2 [Volume 11, Issue 43, 2014, Pages 59-66]
Moisture content Mathematical modeling of pear fruit thin layer drying and study on the effects of drying air temperature and velocity on variation of exhaust air relative humidity [Volume 12, Issue 48, 2015, Pages 215-229]
Moisture content [Volume 13, Issue 50, 2016, Pages 171-182]
Moisture content Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Moisture content Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Moisture content The effect of Blanching, packaging and storage period on moisture content and oil absorption in microwave-dried potato [Volume 15, Issue 81, 0, Pages 431-442]
Moisture content Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Moisture content Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Moisture content Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration [Volume 19, Issue 130, 2022, Pages 329-341]
Moisture content Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Moisture diffusivity Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 ïª, Zarein M.3, Khoshtaghaza M. H.4 [Volume 11, Issue 45, 2014, Pages 143-150]
Moisture diffusivity Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Moisture diffusivity Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Moisture effective diffusivity Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Moisture loss Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
Moisture ratio Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
Moisture uptake Investigating of physical properties of carboxymethyl cellulose â oleic acid composite biodegradable edible films [Volume 6, Issue 21, 2009, Pages 35-42]
Mold and yeast Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
Mold and yeast Assessment of the microbiological quality of packed spices in the chain stores, Shahrvand,in Tehran in 1386 [Volume 6, Issue 21, 2009, Pages 125-131]
Mold and yeast Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Mold and yeast Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Molecular recognition [Volume 13, Issue 61, 2016, Pages 75-55]
Molecular weight An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Molecular weight Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Molecular weight Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Momentum Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
Monascus purpureus Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge [Volume 21, Issue 150, 2024, Pages 182-191]
Mono- & Di-glycerides Investigation on Rheological and Textural Properties of Low-Fat Mayonnaise Prepared Using Mono- And Di-Glyceride, Guar and Xanthan Gums [Volume 15, Issue 80, 0, Pages 319-333]
Monoglyceride Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Monolaurin Study on the Health Effects of Monolaurin in Lorek (traditional food from whey) [Volume 9, Issue 37, 2012, Pages 93-99]
Monosodium glutamate Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
Montmorillonite Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Montmorillonite Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Mordasang Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
Moringa Essential Oil Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Moringa oil seed Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Moringa oleifera Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
Moringa oleifera Evaluation of different extraction methods of phytochemical and antioxidant compounds of Moringa oleifera leaf extract [Volume 18, Issue 121, 2021, Pages 163-172]
Moringa Peregrina Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Morocco The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Morphological Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Morphological properties The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Morphological properties Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
Morphological traits The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Mortierella alpine Investigation of metabolism of Mortierella alpina in optimal condition for oil and arachidonic acid production using response surface methodology (RSM) Samad loui, H. R. 1, Hamidi, Z. 2ïª, Alavi, S. M. 3, Sahari, S. A. 4, Abbasi, S. 2 [Volume 11, Issue 45, 2014, Pages 85-97]
Motal Cheese [Volume 13, Issue 50, 2016, Pages 193-202]
Mould contamination Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Moulded bread [Volume 13, Issue 50, 2016, Pages 1-10]
Mountain almond tree Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum) [Volume 10, Issue 40, 2013, Pages 1-10]
Mountain tea Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production [Volume 19, Issue 130, 2022, Pages 183-195]
Mozarella cheese Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Mozzarella cheese Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
Mozzarella cheese Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
M-PCR Using multiplex-PCR assay in identification of Escherichia coli O157:H7 isolated from hamburger samples in Mashhad, Iran [Volume 9, Issue 35, 2012, Pages 101-107]
MS2 coliphage Optimization of extraction and concentration methods of enteric viruses from the surface of ready to Eat vegetables using MS2 coliphage as a model Bahreini, M.1 ïª, Habibi Najafi, M. B.2; Bassami, M. R.3; Yavarmanesh, M2. [Volume 11, Issue 43, 2014, Pages 10-1]
MSG Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
MTG The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low-fat stirred yogurt [Volume 21, Issue 155, 2024, Pages 180-197]
MTGase Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage [Volume 21, Issue 156, 2024, Pages 92-109]
MTT Test Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Mucilage Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Mucilage Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Mucilage Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2022, Pages 251-263]
Mucilage Biodegradable film based on the mucilage of Pansyrak flower modified with licorice and copper sulfate nanoparticles, investigation of physicochemical properties [Volume 20, Issue 145, 2023, Pages 226-239]
Mucilage Production of alfalfa seed mucilage film with nanoparticles of Avondol (Smyrnium cordifolium Boiss) and milk thistle seed oil and investigation of physical and chemical properties [Volume 21, Issue 147, 2024, Pages 100-113]
Mucilage Extraction of nanoparticles of Avondol plant (Smyrnium cordifolium Boiss) and its use in the preparation of alfalfa seed mucilage biocomposite and milk thistle seed oil and investigation of its physicochemical properties. [Volume 21, Issue 147, 2024, Pages 114-130]
Mucilage Biodegradable film based on mucilage of fenugreek seeds and eggplant skin powder with copper nanoparticles and rosemary essential oil, investigation of physicochemical properties [Volume 21, Issue 147, 2024, Pages 146-161]
Mucilage Preparation of antioxidant and antibacterial film based on mucilage of Panerak flower modified with licorice root and copper sulfate nanoparticles. [Volume 21, Issue 148, 2024, Pages 127-140]
Mucilage Extraction of rosemary essential oil and its use in the preparation of biocomposite based on mucilage film of fenugreek seeds and eggplant skin powder containing copper nanoparticles. [Volume 21, Issue 148, 2024, Pages 176-189]
Mucor rouxii Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Muffin The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
Muffin Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Muffin Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2022, Pages 211-221]
Muffin cake Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
Muffin cake Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Mulberry Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Mullet Fish Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Multilayer emulsion Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Multilayer perceptron (MLP) model Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Multi market model Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Multivariate analysis Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Mung bean The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Mung bean Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Mung bean sprout The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Muscle Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2 [Volume 10, Issue 41, 2013, Pages 91-106]
Muscle Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Muscle tissue Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
Mushroom Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwaveâvacuum drier Minaei, S. 1ïª, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6 [Volume 10, Issue 41, 2013, Pages 1-12]
Mushroom The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom [Volume 19, Issue 130, 2022, Pages 155-169]
Musk willow essential oil Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Mutation Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Mutton fillet Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Mutton Tallow Olein Evaluation of antioxidant activities of some phenolic compounds in mutton tallow olein [Volume 8, Issue 34, 2011, Pages 13-25]
MWCNT-COOH Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying [Volume 21, Issue 152, 2024, Pages 194-208]
Mycotoxin Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Mycotoxin Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Myriophyllum spicatum Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Myrtle Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
Myrtus communis Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Myrtus Communis Essential Oil Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]

N

NaCl Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
NaCl Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
NaFeEDTA Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Nano Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
Nano Monitoring the physicochemical changes of eggs coated with active nanocomposite incorporating garlic extract (Allium sativum L.) during storage [Volume 21, Issue 153, 2024, Pages 1-12]
Nanobiocomposite film Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet [Volume 18, Issue 114, 2021, Pages 169-180]
Nanocapsulation The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Nano capsules Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Nanocapsules carrying astaxanthin Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Nano carrier Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Nano chelated iron Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Nanochitin Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Nanochitosome Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Nano clay Evaluation and optimization of starch-Clay nanocomposite film [Volume 12, Issue 49, 2015, Pages 93-101]
Nanoclay Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
Nanoclay Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
Nanoclay Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nanoclay Investigating the Functional, Mechanical and Structural Characteristics of Soy Protein Isolate Biodegradable Film Containing Nanoclay (Montmorillonite) and Salvia officinalis Essential oil [Volume 21, Issue 146, 2024, Pages 93-105]
Nano clay Halloysite The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Nanoclay type Cloisite Na+ (CNa+) Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Nanocoating Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
Nanocomplex Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Nano composite Evaluation and optimization of starch-Clay nanocomposite film [Volume 12, Issue 49, 2015, Pages 93-101]
Nano composite [Volume 13, Issue 61, 2016, Pages 121-109]
Nano-composite [Volume 13, Issue 50, 2016, Pages 229-241]
Nanocomposite Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Nanocomposite Fabrication and evaluation of properties of carboxymethyl cellulose-based hybrid nanocomposites reinforced with titanium dioxide and montmorillonite [Volume 15, Issue 81, 0, Pages 35-47]
Nanocomposite Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Nanocomposite Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nanocomposite Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Nanocomposite Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Nanocomposite Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties [Volume 19, Issue 128, 2022, Pages 235-247]
Nanocomposite Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2022, Pages 265-279]
Nanocomposite Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Nanocomposite Effect of carboxymethyl cellulose and montmorillonite addition on the physicochemical and thermal properties of basil seed mucilage-based biodegradable film [Volume 20, Issue 145, 2023, Pages 74-86]
Nanocomposite Investigating the physical and mechanical properties of polylactic acid-nanocellulose nanocomposite film containing Lactobacillus casei probiotic bacteria [Volume 21, Issue 147, 2024, Pages 34-44]
Nanocomposite film Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2 [Volume 15, Issue 80, 0, Pages 387-398]
Nanocomposite film Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Nanocomposite film Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Nanocomposite film Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Nanocomposite film Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Nanocomposite packages [Volume 13, Issue 60, 2016, Pages 197-187]
Nanocomposite packaging Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Nanocomposite packaging Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Nanocomposites Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Nanocomposites Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Nanocrystal cellulose The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Nano-cubosomes Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Nano-edible coating Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Nano emulsion Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Nanoemulsion Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Nanoemulsion Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Nanoemulsion The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
Nanoemulsion Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Nanoemulsion Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Nanoemulsion A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Nanoemulsion Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
Nanoemulsion Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Nanoemulsion Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Nanoemulsion Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Nanoemulsion Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat [Volume 19, Issue 133, 2022, Pages 249-264]
Nanoemulsion Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Nanoemulsion The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Nanoemulsion Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Nanoemulsion Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Nanoemulsion Modeling the Release of Rosemary Essential Oil from Zein-Pectin Multilayer Films: Effect of Layer Sequence and Encapsulation Method on Film Properties [(Articles in Press)]
Nano-emulsions Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Nanoemulsions Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Nanoemulsions The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Nano-encapsulation Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics [Volume 15, Issue 84, 0, Pages 337-347]
Nanoencapsulation The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Nanoencapsulation Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
Nanoencapsulation Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Nanoencapsulation Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Nanoencapsulation Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Nanoencapsulation The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Nanoencapsulation Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Nanoencapsulation Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage [Volume 21, Issue 152, 2024, Pages 94-106]
Nanoencapsulation Evaluation of supercritical CO2 extraction on color stability and antioxidant activity of nanoencapsulated anthocyanin extract of pomegranate peel powder [Volume 21, Issue 153, 2024, Pages 29-42]
Nanoencapsulation Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nanofiber Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties [Volume 15, Issue 80, 0, Pages 199-212]
Nanofiber Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Nanofiber Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
Nanofiber Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Nanofiltration Effect of operating parameters on performance of nanofiltration of sugar beet press water M. Shahidi Noghabi 1,2 , S. M. A. Razavi 3, S. M. Mousavi 4, M. Elahi 5 [Volume 11, Issue 45, 2014, Pages 123-131]
Nano-liposome Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Nanoliposome Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Nanoliposome Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Nanoliposome Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Nanoliposome Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Nanoliposome Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Nanoliposome Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Nanoliposome Antimicrobial activity evaluation of nano ZnO-loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) Abstract [Volume 21, Issue 146, 2024, Pages 106-117]
Nanoliposome Nanoliposome of black fig Anthocyanins and its application in kombucha beverage [Volume 21, Issue 148, 2024, Pages 45-61]
Nanoliposome Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil [Volume 21, Issue 154, 2024, Pages 50-64]
Nanoliposome formulation Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Nanoliposomes The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef [Volume 19, Issue 133, 2022, Pages 1-16]
Nanoliposomes The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Nanoliposomes containing antioxidant extract The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Nanomaterial Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
Nanoniosome Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Nano packaging Public acceptance modeling of voluminous bread packaging with Nano Films [Volume 8, Issue 34, 2011, Pages 121-130]
Nanoparticle Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Nanoparticles Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Nanoparticles Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Nanoparticles Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performance [Volume 21, Issue 149, 2024, Pages 140-158]
Nanoparticles Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nanoreinforcement Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Nano-safety Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nanosensor Applications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Nano-silver [Volume 13, Issue 50, 2016, Pages 229-241]
Nanosilver Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nanosorbent The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Nanostructure Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Nanostructure lipid carriers Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Nano-ZnO Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Nano-ZnO Antimicrobial activity evaluation of nano ZnO-loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) Abstract [Volume 21, Issue 146, 2024, Pages 106-117]
National & International standards The role of national and international standards on quality and purity criteria for olive oil. [Volume 10, Issue 39, 2013, Pages 77-83]
Native acorn starch Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2022, Pages 115-126]
Native gums Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Native inulin Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Native seed gum Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
Native starter culture Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Native strain The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Nattokinase Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Natural additive The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
Natural additive Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Natural additive Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Natural antifungal Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Natural antimicrobials [Volume 15, Issue 83, 0, Pages 267-280]
Natural antioxidant Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Natural antioxidant Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Natural antioxidant Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Natural antioxidant Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Natural antioxidant Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Natural antioxidant Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Natural antioxidant Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Natural antioxidant Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation [Volume 19, Issue 127, 2022, Pages 1-12]
Natural antioxidant Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C [Volume 19, Issue 131, 2022, Pages 211-222]
Natural antioxidant Optimizing the Extraction of Antioxidant Components from Grape (Vitis vinifera L.) Skin by Ultrasonic Pre-treatment [Volume 21, Issue 146, 2024, Pages 118-137]
Natural antioxidant Investigating the addition of rainbow trout visceral hydrolyzed protein on the quality properties of cooked hamburger [Volume 21, Issue 157, 2024, Pages 145-156]
Natural antioxidant Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Natural biopolymer Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Natural colorant Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Natural colorant EXTRACTION OF ANTHOCYANINS FROM SUMAC FRUITS (Rhus coriaria L.) AND EVALUATION OF SOME FACTORS INFLUENCING THEIR STABILITY [(Articles in Press)]
Natural essential oils Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Natural Honey Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
Natural Honey Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Natural preservatives Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
Natural preservatives An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Natural preservatives Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Natural preservatives Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Natural sweetener Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly [Volume 15, Issue 85, 0, Pages 125-139]
Natural tenderizer Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
Near infrared Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Near infrared Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Nested-PCR Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Net isosteric heat Evaluating adsorption isotherm and isosteric heat of freeze-dried pomegranate seed powder and Fitting the data with mathematical models Rezaee, K. 1, Niakousari, M. 2 ïª, Zare, D. 3 [Volume 10, Issue 41, 2013, Pages 69-79]
Nettle plant Assessment of the Antioxidant Effects of Urtica dioica Aqueous Extract on Free Radical Scavenging, Determination of Total Phenol and Flavonoid Content, and the Bioactive Compound Groups [Volume 21, Issue 154, 2024, Pages 163-172]
Nettle plant Evaluation of antimicrobial activity of Urtica dioica leaf aqueous extract against a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 21, Issue 154, 2024, Pages 173-183]
Neural Network Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Neural Network Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Neural Network Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
Neural Network Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Neural Network Estimation of nitrate content in tomato using image features [Volume 21, Issue 152, 2024, Pages 1-16]
Neural network modeling Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Neuro fuzzy The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Neuron-Genetic Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
New Product Development A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil [Volume 16, Issue 96, 2019, Pages 1-13]
New Product Development An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Next-Generation Sequencing Identification of microbial diversity of fermented pickled vegetable with tomato juice using Next-Generation Sequencing technique [Volume 15, Issue 83, 0, Pages 15-27]
Ni Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
Nicrowave Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pasta [Volume 8, Issue 34, 2011, Pages 112-120]
Nigella sativa Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Nigella sativa L Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Nigella sativa Linn concentrate Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
Nigella sativa oil Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Niger seed Modeling the oil extraction from Niger seeds using the combinational pretreatment of Microwave- pulsed electric field with artificial neural networks [Volume 16, Issue 86, 2019, Pages 95-107]
Niosome Crocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Niosome Investigating the Functional properties of encapsulated phenolic compounds of Iranian pomegranate peel [Volume 21, Issue 153, 2024, Pages 103-115]
Nisin The Effect of Some Chemical and Natural Preservatives with Sub-MIC Concentrations Against Milk-isolated Listeria Monocytogenes [Volume 4, Issue 12, 2007, Pages 17-25]
Nisin Study of inhibition effect of Cuminum cyminum essential oil and Nisin on the growth of Streptococcus iniae in fillets of Rainbow trout using Hurdle Technology [Volume 12, Issue 48, 2015, Pages 37-46]
Nisin and Limonene microcapsules Investigate the effects Antimicrobial Packaging film Based on lightweight PE Contains nisiN and limonene microcapsules On the shelf life of process cheese [Volume 17, Issue 108, 2020, Pages 99-111]
Nitrate Study of the effects of ionic strength, pH and temperature of washing solution on nitrate percentage in fresh vegetables [Volume 17, Issue 100, 2020, Pages 165-175]
Nitrate Estimation of nitrate content in tomato using image features [Volume 21, Issue 152, 2024, Pages 1-16]
Nitrate removal Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
Nitric oxide Effect of nitric oxide treatment and maintenance time on physicochemical properties of mushroom (Agaricus bisporus) [Volume 15, Issue 77, 0, Pages 259-251]
Nitric oxide Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Nitrit â Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite) [Volume 15, Issue 84, 0, Pages 469-480]
Nitrite Study on the Decreasing Curve of Nitrite Residue in Sausages Conteins 40 ,60 and 90 Percent Meat During Storage Time [Volume 4, Issue 14, 2007, Pages 41-47]
Nitrogen An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Nitrogen Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Nitrosamine Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
NLC The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
NLRP3 The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
N-Octane Effect of N-Octane Migration on the Quality of Soft Drink Emulsion in HDPE Packaging [Volume 4, Issue 12, 2007, Pages 9-16]
Non-alcoholic beer The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Non-aqueous extracts Studies on antioxidant activities of extracts from peel and leaf of mandarin and determination of mechanical properties of coated kraft paper by the extracts [Volume 12, Issue 49, 2015, Pages 61-72]
Non-dairy beverage Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Non-dairy dessert Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Non-dairy fermented dessert Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Non-destructive Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Non-destructive methods Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Non-destructive test Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Non-Destructive Tests Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
Non-Destructive Tests Evaluation and prediction of mechanical properties of potato during storage by laser light backscattering imaging [Volume 15, Issue 83, 0, Pages 237-250]
Non-Enzymatic browning The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
Non-fat ice cream Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream [Volume 18, Issue 112, 2021, Pages 97-112]
Non-fat milk Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Non-flavonoid phenols Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with Î²-cyclodextrin (Î²-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Non-linear regression Mathematical modeling of pear fruit thin layer drying and study on the effects of drying air temperature and velocity on variation of exhaust air relative humidity [Volume 12, Issue 48, 2015, Pages 215-229]
Nonpareil variety Some physical and mechanical properties of two varieties of Almond [Volume 8, Issue 30, 2011, Pages 49-57]
Nonpareil variety Determination of some physical and mechanical properties of two varieties Almond kernel, under cutting loading [Volume 8, Issue 33, 2011, Pages 69-78]
Non-starter lactic acid bacteria Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Non-thermal processing The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Norbixin Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria [Volume 9, Issue 35, 2012, Pages 17-23]
Noughl Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
NPK The effect of different types of fertilizers on plant growth and yield and nutritional value of zucchini [(Articles in Press)]
Nugget Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Nugget Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Numerical model Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Numerical model Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Numerical Modeling Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Numerical Modeling Mathematical modeling for heat conduction in olive fruit [Volume 21, Issue 149, 2024, Pages 159-170]
Numerical solution Development of a mathematical model for predicting moisture changes in pear during convective drying [Volume 18, Issue 120, 2021, Pages 283-294]
Numerical Taxonomy [Volume 14, Issue 64, 2017, Pages 60-51]
Nutmeg Effect of essential oils of oregano and nutmeg on growth and surviavl of Staphylococcus aureus in barbecued chicken [Volume 8, Issue 33, 2011, Pages 35-41]
Nutrition Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Nutrition The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Nutritional The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Nutritional indexes Physico-chemical properties and nutritional indexes of cultivars during table olive processing [Volume 10, Issue 39, 2013, Pages 31-41]
Nutritional labeling Determination of chemical composition and fillet yield of silver carp (Hypophtalmichtys molitrix) for grading and nutritional labeling of its product: Based on regression equations [Volume 8, Issue 32, 2011, Pages 1-10]
Nutritional properties Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]
Nutritional properties Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Nutritional properties An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Nutritional properties Physical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
Nutritional properties An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Nutritional Proteins Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment [Volume 21, Issue 146, 2024, Pages 42-56]
Nutritional quality Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Nutritional Supplementation Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Nutritional system Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Nutritional Value Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
Nutritional Value Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Nutritional Value Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Nutritional Value Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
Nutritional Value Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Nutritional Value Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
Nutritional Value Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Nutritional Value Investigating the effect of UV-C and ultrasonic treatments on the shelf life of Langra mango fruit [Volume 21, Issue 147, 2024, Pages 16-33]
Nutritional Value Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils [Volume 21, Issue 149, 2024, Pages 13-24]
Nutritional Value Nutritional and mineral contents of Inocutis levis and antioxidant activity of its fermented mycelia [Volume 21, Issue 154, 2024, Pages 79-89]
Nutritional Value Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Nutritional Value The effect of different types of fertilizers on plant growth and yield and nutritional value of zucchini [(Articles in Press)]
Nutritive Analysis of three shrimps species and two fresh and canned tuna fishes for determination of nutritive values Aberoumand, A. [Volume 11, Issue 45, 2014, Pages 175-182]
Nystatin Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Nystatin Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains [Volume 21, Issue 156, 2024, Pages 226-240]

O

Oak Antioxidant interactions in green tea and oak extracts combination [Volume 12, Issue 49, 2015, Pages 123-132]
Oak powder Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Oat bran Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread [Volume 8, Issue 28, 2011, Pages 1-10]
Oat bran Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]
Oat extract Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Oatmeal Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Oat milk Formulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Oat starch Effect of microwaves on physicochemical properties of corn and oat starches Mazjoobi, M. 1ïª, Falsafi, S. R. 2 [Volume 12, Issue 46, 2015, Pages 199-209]
Oat starch Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Obese child Olive oil in the diet of obese children [Volume 10, Issue 39, 2013, Pages 11-17]
Obesity The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Occlusion Loss in the Caustic Refining of Edible Oils and the Necessity of its Control [Volume 4, Issue 12, 2007, Pages 35-44]
Ochratoxin A Aflatoxins and ochratoxin a contamination in Iranian red pepper after harvesting Salari, R.1ïª, Habibi Najafi, M. B.2, Boroushaki, M. T.3, Mortazavi, S. A. 2, Fathi Najafi, M. 4 [Volume 10, Issue 41, 2013, Pages 47-57]
Ocimum basilicum Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Ocimum basilicum Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Ocimum basilicum Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Ohmic Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Ohmic The Study of Kinetics of Polyphenol Oxidase Inactivation in Carrot Juice by Ohmic Heating [Volume 21, Issue 153, 2024, Pages 63-75]
Ohmic assisted hydrodistillation Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Ohmic heating An investigation into corrosion and ions migration from electrodes into food in an ohmic heating system [Volume 9, Issue 36, 2012, Pages 47-54]
Ohmic heating Design, manufacture and performance evaluation of a batch ohmic heating system [Volume 9, Issue 36, 2012, Pages 55-63]
Ohmic heating The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
Ohmic heating Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM) [Volume 19, Issue 125, 2022, Pages 73-88]
Ohmic heating Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract [Volume 19, Issue 131, 2022, Pages 173-186]
Ohmic heating Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Ohmic heating Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Oil An Investigation of Extraction and Specification of Lecithin from Different Soybean Varieties [Volume 4, Issue 12, 2007, Pages 65-71]
Oil Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
Oil Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
Oil Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Oil An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds [Volume 8, Issue 32, 2011, Pages 115-122]
Oil Investigation of metabolism of Mortierella alpina in optimal condition for oil and arachidonic acid production using response surface methodology (RSM) Samad loui, H. R. 1, Hamidi, Z. 2ïª, Alavi, S. M. 3, Sahari, S. A. 4, Abbasi, S. 2 [Volume 11, Issue 45, 2014, Pages 85-97]
Oil Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
Oil Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Oil Physical and chemical properties of Î²-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
Oil Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Oil Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles [Volume 19, Issue 123, 2022, Pages 317-327]
Oil Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage). [Volume 19, Issue 130, 2022, Pages 385-395]
Oil Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Oil Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Oil absorption Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel [Volume 12, Issue 47, 2015, Pages 53-63]
Oil absorption [Volume 13, Issue 61, 2016, Pages 182-173]
Oil absorption Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Oil absorption The effect of Blanching, packaging and storage period on moisture content and oil absorption in microwave-dried potato [Volume 15, Issue 81, 0, Pages 431-442]
Oil absorption The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Oil absorption Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Oil absorption The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Oil absorption Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Oil absorption Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries [Volume 19, Issue 122, 2022, Pages 269-283]
Oil absorption Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Oil aromatization Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Oil content Changes of oil content and total polyphenol in three varieties of olives during the course of maturation [Volume 10, Issue 39, 2013, Pages 9-1]
Oil content Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Oil content Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Oil Extraction Optimization Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
Oiling off Effect of milk fat replacement by vegetable oils on the physicochemical properties of pizza processed cheese [Volume 8, Issue 33, 2011, Pages 91-99]
Oiling off Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
Oiling off Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Oil losses Loss in the Caustic Refining of Edible Oils and the Necessity of its Control [Volume 4, Issue 12, 2007, Pages 35-44]
Oil oxidation Effect of green Tea extract on the inhibition of sunflower oil oxidation [Volume 2, Issue 7, 2005, Pages 61-70]
Oil percentage The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Oil powder Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Oils Evaluation of oxidative stability of olive oil [Volume 10, Issue 39, 2013, Pages 61-75]
Oil type Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries [Volume 19, Issue 122, 2022, Pages 269-283]
Oil uptake [Volume 13, Issue 50, 2016, Pages 79-94]
Oil uptake The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Oil uptake [Volume 13, Issue 60, 2016, Pages 25-36]
Oil uptake Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Oil uptake Optimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Oil waste Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Okra Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Okra Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Oleaster powder The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
Oleic acid Investigating of physical properties of carboxymethyl cellulose â oleic acid composite biodegradable edible films [Volume 6, Issue 21, 2009, Pages 35-42]
Oleic acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Oleic acid Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Oleic acid The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Oleic acid Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Oleogel Oleogel production from canola oil with mixture of ethyl cellulose and polyglycerol polyricinoleate [Volume 15, Issue 81, 0, Pages 77-86]
Oleogel Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Oleogel Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Oleogel Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Oleogel Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Oleogel Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Oleogels Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Oleoresin Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Olive Changes of oil content and total polyphenol in three varieties of olives during the course of maturation [Volume 10, Issue 39, 2013, Pages 9-1]
Olive Physico-chemical properties and nutritional indexes of cultivars during table olive processing [Volume 10, Issue 39, 2013, Pages 31-41]
Olive Determination of physical, mechanical and aerodynamic properties of four varieties olive produced in Iran Zare, F. 1, Najafi, G. H. 2 ïª, Tavakoli Hashjin, T. 3, Kermani, A. M.4 [Volume 11, Issue 44, 2014, Pages 1-10]
Olive Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
Olive The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
Olive Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles [Volume 19, Issue 123, 2022, Pages 317-327]
Olive fruit Mathematical modeling for heat conduction in olive fruit [Volume 21, Issue 149, 2024, Pages 159-170]
Olive kernel extract Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
Olive leaf The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
Olive leaf Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Olive leaf extract [Volume 13, Issue 50, 2016, Pages 101-111]
Olive leaf extract The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
Olive leaf extract Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Olive leaves Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Olive Oil Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
Olive Oil Effect of the temperature on âECN42 of Iranian olive oil [Volume 10, Issue 39, 2013, Pages 41-48]
Olive Oil Evaluation of oxidative stability of olive oil [Volume 10, Issue 39, 2013, Pages 61-75]
Olive Oil The role of national and international standards on quality and purity criteria for olive oil. [Volume 10, Issue 39, 2013, Pages 77-83]
Olive Oil Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Olive Oil Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Olive Oil Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Olive Oil Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Olive Oil Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
Olive Oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Olive Oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Olive Oil Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil [Volume 19, Issue 128, 2022, Pages 363-374]
Olive Oil Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina [Volume 19, Issue 132, 2022, Pages 265-279]
Olive Oil Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Oliveria decumbens Vent Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Oliveria decumbens Vent Morphological and antimicrobial evaluation of cellulose acetate electrospun microfibers containing Oliveria decumbens .Vent essential oil [Volume 17, Issue 103, 2020, Pages 181-190]
Oliveria decumbens Vent Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Omega 3 A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Omega 3 Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Omega-3 Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Omega-3 The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
Omega-3 Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Omega-3 Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Omega-3 Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.) [Volume 21, Issue 149, 2024, Pages 25-39]
Omega3 Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Omega3 Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Omega 3 fatty acids The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Omega 3/omega 6 Physico-chemical properties and nutritional indexes of cultivars during table olive processing [Volume 10, Issue 39, 2013, Pages 31-41]
Omega-3 rich oil Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Oncorhynchus mykiss Study of inhibition effect of Cuminum cyminum essential oil and Nisin on the growth of Streptococcus iniae in fillets of Rainbow trout using Hurdle Technology [Volume 12, Issue 48, 2015, Pages 37-46]
Oncorhynchus mykiss Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils [Volume 21, Issue 149, 2024, Pages 13-24]
Onion Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Onion essential oil Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans [Volume 19, Issue 123, 2022, Pages 225-232]
Online apps A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai [Volume 21, Issue 150, 2024, Pages 95-120]
Opacity Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology [Volume 9, Issue 37, 2012, Pages 123-134]
Optimal formulas Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Optimization Effect of processing conditions on chemical and sensory properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend. [Volume 6, Issue 20, 2009, Pages 85-96]
Optimization Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
Optimization Optimization of vanilla ice cream formula containing milk protein concentrate with response surface methodology Mostafavi, F.1* , MazaheriTehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 44, 2014, Pages 143-154]
Optimization Optimization of phytase production by Aspergillus ficuum in submerged fermentationusingResponse surface methodology Badamchi, M.1, Hamidi-Esfahani, Z.2 , Abbasi, S.3 [Volume 11, Issue 44, 2014, Pages 155-165]
Optimization Evaluation of some variables affecting the acidification characteristics of liquid sourdough Sarfaraz, A. 1ïª, Azizi, M. H. 2, , Hamidi Esfahani, Z.3, Zafari, A .4 [Volume 12, Issue 46, 2015, Pages 85-94]
Optimization Using response surface methodology to evaluation and optimization of dough mixing time on quality properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3, Mortazavi. S. A. 4 [Volume 12, Issue 46, 2015, Pages 187-197]
Optimization The investigation of bentonite and gelatin effects on purification indexes of raw sugar beet juice to production of liquid sugar [Volume 12, Issue 48, 2015, Pages 175-190]
Optimization Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter [Volume 12, Issue 48, 2015, Pages 191-201]
Optimization [Volume 13, Issue 50, 2016, Pages 41-51]
Optimization Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Optimization Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Optimization Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Optimization Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Optimization Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]
Optimization Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Optimization [Volume 13, Issue 60, 2016, Pages 115-124]
Optimization Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Optimization Optimization of microwave-assisted extraction of pectin from peas pod by response surface method [Volume 15, Issue 80, 0, Pages 349-360]
Optimization optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed [Volume 15, Issue 84, 0, Pages 75-88]
Optimization Extraction optimization, chemical, structural characterization and antioxidant activity of water-soluble polysaccharides from Feijoa leave [Volume 15, Issue 85, 0, Pages 219-232]
Optimization Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
Optimization Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
Optimization Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
Optimization Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
Optimization Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Optimization Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Optimization Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Optimization Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Optimization Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Optimization Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Optimization Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Optimization physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology [Volume 18, Issue 118, 2021, Pages 363-374]
Optimization Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Optimization Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Optimization Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Optimization Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture [Volume 19, Issue 122, 2022, Pages 211-222]
Optimization Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin [Volume 19, Issue 123, 2022, Pages 213-223]
Optimization Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Optimization Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Optimization Optimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Optimization Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system [Volume 19, Issue 132, 2022, Pages 135-148]
Optimization Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Optimization Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Optimization Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Optimization Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Optimization Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Optimization Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Optimization Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system [Volume 20, Issue 143, 2023, Pages 30-44]
Optimization Optimizing the preparation of chitosan-caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese. [Volume 21, Issue 148, 2024, Pages 1-15]
Optimization Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme [Volume 21, Issue 148, 2024, Pages 112-126]
Optimization Optimization of Nano encapsulated corn tassel extract by response surface methodology and evaluation of the properties of Nanoencapsules containing extract stabilized by basil seed gum and combination of basil seed gum and sesame protein isolate [Volume 21, Issue 149, 2024, Pages 81-98]
Optimization Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge [Volume 21, Issue 150, 2024, Pages 182-191]
Optimization Optimizing the formulation of aloe vera-based vegetable diet drink [Volume 21, Issue 152, 2024, Pages 30-50]
Optimization Optimization of mucilage extraction conditions from (Althaea officinalis) using microwaves and by the response surface methodology [Volume 21, Issue 157, 2024, Pages 176-190]
Optimization Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Optimization Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Optimization Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Optimizing of formulation Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Oral The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Oral bacterial count Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Orange Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Orange Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Orange Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage [Volume 22, Issue 158, 2025, Pages 144-154]
Orange drink Investigation of rheological properties of enriched orange drink using rice bran extract [Volume 10, Issue 40, 2013, Pages 117-128]
Orange Essential oil Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Orange fiber Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Orange juice Cavitation effects of sonication on microbial load and physicochemical properties of orange juice [Volume 15, Issue 83, 0, Pages 217-226]
Orange juice Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
Orange juice Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Orange juice Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Orange juice Foam mat drying of orange juice using cress seed gum and egg albumin [Volume 21, Issue 147, 2024, Pages 131-145]
Orange juice with Pulp Effect of xanthan gum and pectin on stability of suspension orange juice with pulp [Volume 15, Issue 80, 0, Pages 13-23]
Orange peel A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Orange peel Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Orange peel essential oil Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Orange peel essential oil In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Orange peel oil Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
Orange peel oil Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
Orange seed Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Orange slice Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Orange (var. Thompson) Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
Oregano Effect of essential oils of oregano and nutmeg on growth and surviavl of Staphylococcus aureus in barbecued chicken [Volume 8, Issue 33, 2011, Pages 35-41]
Oregano Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Oregano Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Oregano The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Oreochromis niloticus Bioaccumulation and human health risk assessment of heavy metals in fish cultured in metropolitan city lakes: A case study in Bengaluru, South India [Volume 21, Issue 155, 2024, Pages 41-57]
Organic Acid The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Organic Acid The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2022, Pages 281-295]
Organic acids Effect of growth phase, type of acid and medium on acid tolerance of Morganella morganii at different pHs [Volume 12, Issue 49, 2015, Pages 85-92]
Organic acids Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
Organic Agriculture Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Organic materials The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Organogel Oleogel production from canola oil with mixture of ethyl cellulose and polyglycerol polyricinoleate [Volume 15, Issue 81, 0, Pages 77-86]
Organoleptic and Textural properties Effect of rice bran addition on dough rheology and textural properties of Barbary bread [Volume 6, Issue 20, 2009, Pages 23-31]
Organoleptic characteristic Investigation of effect of identified isolates from Lighvan cheese on organoleptic characteristics of white Iranian cheese. [Volume 6, Issue 21, 2009, Pages 75-81]
Ortho phenyl phenol Thompson orange disinfection with ortho phenyl phenol solution by thermal fogging machine and investigation its physicochemical properties during storage period [Volume 10, Issue 38, 2013, Pages 69-80]
Osmosis Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Osmosis Optimization of combined pre-process (osmosis-ultrasound) and additional drying with hot air of Pommelo fruit [Volume 21, Issue 148, 2024, Pages 89-102]
Osmotic dehydration [Volume 13, Issue 50, 2016, Pages 79-94]
Osmotic dehydration The Study of Osmotic Dehydration of Potato by using Image Processing [Volume 13, Issue 56, 2016, Pages 81-90]
Osmotic dehydration [Volume 13, Issue 61, 2016, Pages 43-33]
Osmotic dehydration Ultrasonic mass transfer button mushroom after osmotic dehydration process [Volume 17, Issue 98, 2020, Pages 51-61]
Osmotic dehydration Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Osmotic dehydration Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Osmotic dehydration The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Osmotic extraction Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Osteoarthritis Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Ostrich fat Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Ostrich fillets Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Oswald de wale model Determination of rheological properties of grape molasses [Volume 10, Issue 40, 2013, Pages 129-137]
Otolithes ruber The effect of antioxidant and antimicrobial of (Coriandrum sativum) essential oil on shelf life of Otolithes ruber fillets at refrigerator temperature [Volume 15, Issue 85, 0, Pages 195-206]
Ovarian cancer The effect of curcumin-loaded exosomes on the proliferation of human ovarian cancer SKOV3 cells [Volume 21, Issue 155, 2024, Pages 58-67]
Oven Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4 [Volume 11, Issue 42, 2014, Pages 9-18]
Oven Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying [Volume 19, Issue 122, 2022, Pages 393-406]
Overall acceptability The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Overall acceptability Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Overall acceptability The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Over all Sector Performance Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Ovine Effect of various heating methods on Longissimus dorsi muscle of ovine [Volume 8, Issue 30, 2011, Pages 67-59]
Oxalic acid Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
Oxalic acid Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
Oxalic acid Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. âSharoudiâ [Volume 16, Issue 92, 2019, Pages 177-189]
Oxidation Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed [Volume 12, Issue 48, 2015, Pages 231-244]
Oxidation Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Oxidation A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Oxidation Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Oxidation Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Oxidation Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C [Volume 19, Issue 131, 2022, Pages 211-222]
Oxidation The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Oxidation Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study [Volume 21, Issue 151, 2024, Pages 149-161]
Oxidation Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Oxidation Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Oxidation indices Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Oxidation indices Prolonging the shelf life of wheat germ with Guar, Carboxymethyl cellulose and Persian gum by freeze-drying encapsulation method [Volume 21, Issue 146, 2024, Pages 28-41]
Oxidation of oil Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Oxidative damage Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Oxidative enzymes Evaluation of apricot (Prunus armeniaca L.) antioxidant changes during storage at cold room Koushesh Saba, M. 1, Arzani, K. 2 ïª, Barzegar, M. 3 [Volume 11, Issue 44, 2014, Pages 11-21]
Oxidative rancidity Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Oxidative spoilage Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions [Volume 12, Issue 49, 2015, Pages 1-10]
Oxidative spoilage Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Oxidative stability Comparison on stability of oil extracted from three major canola varieties grown in Golestan Province during storage time Beigmohammadi, Z.1, Maghsoudlou, Y.2*, Sadeghi Mahoonak, A. R.2, Safafar, H.3 [Volume 6, Issue 23, 2009, Pages 19-28]
Oxidative stability Evaluation of oxidative stability of olive oil [Volume 10, Issue 39, 2013, Pages 61-75]
Oxidative stability Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Oxidative stability The evaluation of the quality properties of kernel oil from Amygdalus scoparia growing wild in Iran under different storage conditions and packaging Sedaghat, N. 1ïª, Pazhouhanmehr, S. 2 [Volume 11, Issue 43, 2014, Pages 11-23]
Oxidative stability The effect of frying on some qualitative characteristics of grape seed oil Rahnemoon, P. 1, Azadmard-Damirchi, S. 2 ïª, Peygambardust, S. A. 2, Hesari, J. 2, Nemati, M. 3, Zenouzi, A. 4 [Volume 11, Issue 45, 2014, Pages 25-33]
Oxidative stability Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Oxidative stability Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Oxidative stability Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Oxidative stability Evaluation of physicochemical properties of sesame oil from local extraction stores of Mazandaran province [Volume 15, Issue 84, 0, Pages 175-187]
Oxidative stability ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
Oxidative stability Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
Oxidative stability The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Oxidative stability A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Oxidative stability The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Oxidative stability Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Oxidative stability Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Oxidative stability Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Oxidative stability The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Oxidative stability Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Oxidative stability The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil [Volume 19, Issue 123, 2022, Pages 257-274]
Oxidative stability The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Oxidative stability Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology [Volume 19, Issue 130, 2022, Pages 245-257]
Oxidative stability Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C [Volume 19, Issue 131, 2022, Pages 211-222]
Oxidative stability Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions [Volume 19, Issue 132, 2022, Pages 117-133]
Oxidative stability Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat [Volume 21, Issue 146, 2024, Pages 68-81]
Oxidative stability Investigating the effect of nanoliposomes containing yarrow (Achillea millefolium) antioxidant extract on oxidative properties and fatty acid profile of sesame oil [Volume 21, Issue 153, 2024, Pages 76-87]
Oxidative stability Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil [Volume 21, Issue 154, 2024, Pages 50-64]
Oxidative stability The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Oxidative stability Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Oxidative stability index An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Oxide Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Oxidized tannic acid Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Oxygen permeability Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein [Volume 12, Issue 47, 2015, Pages 43-52]
Ozonation Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds [Volume 20, Issue 135, 2023, Pages 11-20]
Ozone Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Ozone Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]

P

Packaging container Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope Sarbazi, M. 1 ïª, Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4 [Volume 11, Issue 43, 2014, Pages 91-101]
Packaging Dimensions The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Packaging film Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Packaging films Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Packaging films Effect of storage conditions on color and weight of dried Iranian seedless barberry packaged in three types of packaging films [Volume 21, Issue 146, 2024, Pages 1-15]
Packaging material Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour [Volume 9, Issue 36, 2012, Pages 77-85]
Padding Surface Effect of temperature and padding surface on apple bruise volume due to impact and its prediction by artificial neural network [Volume 8, Issue 32, 2011, Pages 85-94]
Paddy Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
Paddy Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Paddy rice Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Padina algae extract Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Pado Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics [Volume 21, Issue 155, 2024, Pages 1-10]
Paenibacillus polymyxa Screening of effective factors in the growth of Paenibacillus polymyxa using Plackett - Burman experimental desig [Volume 22, Issue 158, 2025, Pages 213-226]
Page model The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Page model Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Page model Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
PAHs Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
Palmitic acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Palm kernel Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Palm kernel Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Palm oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Palm Seed Powder Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Palm syrup The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Pan bread Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 ïª, Ataye Salehi, A. 3 [Volume 11, Issue 44, 2014, Pages 129-141]
Pan bread Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Panceratin optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed [Volume 15, Issue 84, 0, Pages 75-88]
Panel Data Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Panel test Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
P-Anisidine Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Panisol gum Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Papain Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Paper Studies on antioxidant activities of extracts from peel and leaf of mandarin and determination of mechanical properties of coated kraft paper by the extracts [Volume 12, Issue 49, 2015, Pages 61-72]
Parboiled rice Quantifying the Best Mathmatical Model for Online Prediction of Starch Gelatinization Degree of Parboiled Rice (Shiroudi Variety) During Soaking of Parboiling Process [Volume 15, Issue 85, 0, Pages 265-277]
Parboil rice Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
Part-baked Sangak bread Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage Khoshakhlagh, Kh. 1 ïª, Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4 [Volume 12, Issue 46, 2015, Pages 29-39]
Partial Least Squares Non-destructive determination of sugar content in root beet by near infrared spectroscopy (NIRS) H. Bagherpour, H. 1, Minaei, S. 2 ïª, Abdollahian Noghabi, M. 2, Khorasani Fardvani, M. E. 3 [Volume 12, Issue 46, 2015, Pages 219-228]
Particle size distribution Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Particle size distribution Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
Particle size distribution Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Pasta Study of the effect of soy protein isolate on macaroni characteristics [Volume 6, Issue 21, 2009, Pages 1-11]
Pasta Microbial characteristics of spaghetti containing whole soy flour [Volume 9, Issue 37, 2012, Pages 47-56]
Pasta [Volume 13, Issue 60, 2016, Pages 199-208]
Pasta Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
Pasta Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
Pasta Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Pasta A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Pasta The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Pasta Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours [Volume 21, Issue 151, 2024, Pages 1-12]
Pasta dough Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
Pasta products Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
Paste clarity Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Paste Product [Volume 13, Issue 60, 2016, Pages 199-208]
Paste products Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Pasteurization [Volume 13, Issue 50, 2016, Pages 115-120]
Pasteurization Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Pasteurization Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Pasteurization Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
Pasteurization Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]
Pasteurization The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Pasteurized Doogh Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
Pasteurized milk Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Pasteurized verjuice Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Pastille Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Pasting Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Pasting Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Pathogen Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Pathogen Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
Pathogen Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model [Volume 19, Issue 125, 2022, Pages 1-10]
Pathogen Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study [Volume 21, Issue 151, 2024, Pages 149-161]
Pathogen In vitro Comparison of anti-bacterial effect of probiotic extract from Lactobacillus casei with current antibiotics against four pathogenic bacteria strains [Volume 21, Issue 157, 2024, Pages 100-122]
Pathogenic bacteria Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria [Volume 9, Issue 35, 2012, Pages 17-23]
Pathogenic bacteria Investigation of antibacterial activity cinnamon bark essential oil (Cinnamomum zeylanicum) in vitro antibacterial activity against five food spoilage bacteria [Volume 9, Issue 35, 2012, Pages 67-76]
Pathogenic bacteria Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
Pathogenic bacteria Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Pathogenic bacteria Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro [Volume 19, Issue 126, 2022, Pages 143-152]
Pathogenic bacteria Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Pathogenic bacteria Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Pathogenic bacteria Evaluation of antimicrobial activity of Urtica dioica leaf aqueous extract against a number of Gram-positive and Gram-negative bacteria âin vitroâ [Volume 21, Issue 154, 2024, Pages 173-183]
Pathogenic bacteria Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein [Volume 21, Issue 157, 2024, Pages 220-238]
Pathogenic bacteria Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Pathogenic bacteria The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Pathogenic fungi Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Pathogenicity Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Pathogenicity Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Pathogenicity Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus [Volume 21, Issue 150, 2024, Pages 192-205]
Pathogenic microorganisms Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Patulin Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
PA/Zn molar ratio Comparison Between Wheat Enrichment in the Farm with Flour Fortification in the Factory in Promoting Society's Health Level [Volume 6, Issue 22, 2009, Pages 117-130]
Pb Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
PCA Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
PCA Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
PCA Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
PCA Analyses of sensory evaluation data using Principal Component Analysis (PCA) [Volume 15, Issue 80, 0, Pages 361-377]
PCA Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
PCR Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
PCR Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
PCR Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
PCR Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
PCR Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
PCR Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
PCR Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Peach juice Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Peach tree gum Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Pea garden [Volume 13, Issue 50, 2016, Pages 11-20]
Peanut Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Peanut Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
Peanut The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Peanut Skin Extract The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Peapod Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Pea protein Evaluating the properties of edible pea protein-based films using response surface methodology [Volume 10, Issue 38, 2013, Pages 89-101]
Pea Protein Isolate Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate [Volume 19, Issue 130, 2022, Pages 259-268]
Pear Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Pear Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Pear Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Pear Assesment of the effect of aloe vera gel on the shelf life of pear fruit and its effect on fungi Penicillium expansum and Aspergillus niger [Volume 19, Issue 133, 2022, Pages 369-382]
Pear fruit Mathematical modeling of pear fruit thin layer drying and study on the effects of drying air temperature and velocity on variation of exhaust air relative humidity [Volume 12, Issue 48, 2015, Pages 215-229]
Pear Slices Optimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Peas Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
Peas pod Optimization of microwave-assisted extraction of pectin from peas pod by response surface method [Volume 15, Issue 80, 0, Pages 349-360]
Pectic polysaccharides Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Pectin Effects of silver carp gelatin and pectin on texture and color properties of a fat spread [Volume 12, Issue 47, 2015, Pages 123-131]
Pectin Effect of xanthan gum and pectin on stability of suspension orange juice with pulp [Volume 15, Issue 80, 0, Pages 13-23]
Pectin Optimization of microwave-assisted extraction of pectin from peas pod by response surface method [Volume 15, Issue 80, 0, Pages 349-360]
Pectin Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2 [Volume 15, Issue 80, 0, Pages 387-398]
Pectin Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
Pectin Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Pectin Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Pectin Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Pectin Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
Pectin Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Pectin Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Pectin Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Pectin Optimization of pectin extract from pomace waste using response-surface methodology [Volume 18, Issue 117, 2021, Pages 207-216]
Pectin Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response [Volume 19, Issue 122, 2022, Pages 129-141]
Pectin Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Pectin Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape [Volume 19, Issue 131, 2022, Pages 331-342]
Pectin Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Pectin Application of semi-continuous rotary separator in food industry fluids - a case study of pulp separation from fluid containing pectin [Volume 19, Issue 132, 2022, Pages 183-197]
Pectin Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial âLiquid Kashk during Refrigeration Storage [Volume 21, Issue 149, 2024, Pages 171-194]
Pectin Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt [Volume 21, Issue 156, 2024, Pages 137-149]
Pectin Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Pectin Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Pectin Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Pectin Investigation of physicochemical and sensory properties of jelly produced from pectin extracted from ripe and unripe grape pomace under optimal conditions using traditional and ultrasonic methods [Volume 22, Issue 166, 2025, Pages 307-318]
Pectinase Effect of operational variables on aqueous enzymatic oil extraction from soybean [Volume 8, Issue 29, 2011, Pages 73-81]
Pectinase Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Pectinase The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Pectinase enzyme Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
Pectinase enzyme؛ black carrot juice؛ Kinetics؛ Box&ndash Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme [Volume 22, Issue 165, 2025, Pages 44-60]
Pectin concentration Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology Forozandeh, N. 1, Maftoon Azad, N. 2 ïª, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 11, Issue 42, 2014, Pages 95-105]
Pectin extraction Investigating the extraction of pectin from the melon skin of winter and Mashhad (Qasri) cultivars using microwave pretreatment [Volume 21, Issue 149, 2024, Pages 40-53]
Pectin methylesterase Combined effect of ultrasound and heat on orange pectin methylesterase [Volume 8, Issue 30, 2011, Pages 101-111]
Pectin Methyl esterase Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Pediococcus acidilacti Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics [Volume 21, Issue 155, 2024, Pages 1-10]
Peel Color Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Pelargonium Extract Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Pellet Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Penaeus semisulcatus Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Pencil Graphite Electrodes Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Penetration Depth Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Penetration test Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend [Volume 9, Issue 36, 2012, Pages 65-76]
Penicillin Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
Penicillium digitatum Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Penicillium digitatum Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Penicillium digitatum Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Penicillium digitatum Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2022, Pages 173-181]
Penicillium digitatum Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Penicillium expansum Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Penicillium italicum Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Penicillium italicum Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage [Volume 19, Issue 132, 2022, Pages 173-181]
Penicillium italicum Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Pentosan Study of replacing wheat flour with rye flour on Sangak Bread shelf-life [Volume 8, Issue 34, 2011, Pages 77-85]
Pentosan Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Pepermint Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Pepper Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Pepper Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
Pepper The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
Peppermint Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Peppermint Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Peppermint Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Peppermint essential oil Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage [Volume 21, Issue 152, 2024, Pages 94-106]
Pepsin [Volume 13, Issue 61, 2016, Pages 130-123]
Pepsin Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Pepsin Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Peptide Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Peptides Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Percentage survival Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 ïª, Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6 [Volume 11, Issue 42, 2014, Pages 107-116]
Percentile distribution Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
Perceptron Modeling of thin-layer drying kinetics of barberry Fruit (Berberis Vulgaris) using artificial neural network Gorjian, Sh. 1ïª, Tavakoli Hashtjin, T. 2, Khosh Taghaza, M. H. 3 [Volume 11, Issue 45, 2014, Pages 1-12]
Perceptron Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Perfoliatum seed gum Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
Performance characterisrics Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Perlite A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Permissible limit Bioaccumulation and human health risk assessment of heavy metals in fish cultured in metropolitan city lakes: A case study in Bengaluru, South India [Volume 21, Issue 155, 2024, Pages 41-57]
Perovskia abrotanoides Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Perovskia abrotanoides Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study [Volume 21, Issue 151, 2024, Pages 149-161]
Peroxidase Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Peroxidase enzyme Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean [Volume 15, Issue 82, 0, Pages 63-71]
Peroxidase enzyme Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Peroxidase enzyme inactivation Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Peroxide Investigation of effect membrane refining process on oxidative indexes of canola oil [Volume 10, Issue 40, 2013, Pages 81-91]
Peroxide Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Peroxide Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Peroxide Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Peroxide Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil [Volume 19, Issue 132, 2022, Pages 365-375]
Peroxide index Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions [Volume 12, Issue 49, 2015, Pages 1-10]
Peroxide index Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region [Volume 20, Issue 139, 2023, Pages 180-189]
Peroxide value Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
Peroxide value Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
Peroxide value Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
Peroxide value Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Peroxide value The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Peroxide value Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
Peroxide value Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Peroxide value The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver [Volume 21, Issue 148, 2024, Pages 79-88]
Peroxide value Effect of Iron Fortification on the Physicochemical and Sensory Properties of Functional Yoghurt [(Articles in Press)]
Persian Gulf Prevalence of Vibrio spp. in marine shrimp (Paeneus monodon) caught off the Persian Gulf coast of Iran [Volume 8, Issue 33, 2011, Pages 21-26]
Persian gum Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum) [Volume 10, Issue 40, 2013, Pages 1-10]
Persian gum Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Persian gum [Volume 14, Issue 63, 2017, Pages 91-104]
Persian gum Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Persian gum Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage [Volume 15, Issue 85, 0, Pages 207-217]
Persian gum Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
Persian gum Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
Persian gum Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Persian gum Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Persian gum The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Persian gum Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Persian gum The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Persian Gum Sensory propertises Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
Persian sturgeon Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets [Volume 10, Issue 40, 2013, Pages 11-20]
Persian yellow carrot Optimization and modeling of Iranian yellow carrot jam formulation using Stevioside and inulin by RSM [Volume 18, Issue 115, 2021, Pages 311-325]
Persimmon Modeling and Optimization of Persimmon Drying Using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 109-119]
Persimmon Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Persimmon fruit slice Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
Pervaporation Impregnation of porcelain pots with silver nanoparticles by an innovative pervaporation technic and study of the effects on food stock pathogens (Escherichia coli, Staphylococcus aureus) Tavakolian, S.1ïª, Manteghian, M.2, Asadi,Gh.3, Najarpiraie, Sh.4, Shabani, Sh. 5 [Volume 11, Issue 45, 2014, Pages 35-43]
Pesticide Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Pesticides The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
PET package Evaluation of physicochemical and sensory properties of PET containers packed lemon juice [Volume 8, Issue 28, 2011, Pages 93-100]
PET & PE & PP & PS Mechanical combined recycling of PET & PE & PS and PP used in packaging industries for manufacturing isolating panel and assessment of compressive strength Ghambarzade Alamdari, Z. 1*, Khavanin, A. 2, Kokabi, M.3 [Volume 6, Issue 23, 2009, Pages 43-49]
PFMEA Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
PG The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low-fat stirred yogurt [Volume 21, Issue 155, 2024, Pages 180-197]
Pharmaceutical compounds Formulation and production of functional chocolate with carob pod powder as substitute for cocoa powder [Volume 18, Issue 117, 2021, Pages 35-48]
Pharmaceutical residues A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Phase Change Materials Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Phaseolus vulgaris flour Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
PHB Effect of saturated and unsaturated oils in bioplastic (PHB) Production via Azotobacter chorrochocum Bacteria [Volume 8, Issue 29, 2011, Pages 19-27]
Phenol. Hot Air Drying Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
Phenolic Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Phenolic acids The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Phenolic components Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Phenolic content The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
Phenolic content Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Phenolic content Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Phenolic content Investigation the antioxidant activity and total phenol and flavonoid contents of wild grapevines (Vitis vinifera subsp. Sylvestris) fruit and leaf extracts [Volume 21, Issue 154, 2024, Pages 37-48]
Phenolic extract Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn (Q. castaneifolia var castaneifolia) [Volume 9, Issue 35, 2012, Pages 45-56]
Phenolic profile Investigation of the Chemical Composition, Aflatoxin Level, and Phenolic Profile of Hazelnut Skin [(Articles in Press)]
Phenylketonuria Enzymatic hydrolysis optimization of whey proteins for reducing phenylalanine using membrane filtration Hasibi, F. 1ïª, Nasirpour, A 2, Keramat, J. 3 [Volume 12, Issue 46, 2015, Pages 15-26]
Phenylketonuria Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Phisycal and chemical properties Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life [Volume 21, Issue 152, 2024, Pages 17-29]
Phosphatide The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Phosphatides An Investigation of Extraction and Specification of Lecithin from Different Soybean Varieties [Volume 4, Issue 12, 2007, Pages 65-71]
Phosphatides Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane [Volume 21, Issue 156, 2024, Pages 167-184]
Phospholipase Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Phosphorylation Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Phosphorylation Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Photooxidation Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Photosynthetic pigments Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]
Photovoltaic / Thermal Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Phycocyanin Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Phycocyanin Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method [Volume 19, Issue 126, 2022, Pages 153-162]
Phycocyanin Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Phycocyanin Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Phycocyanin The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Physical The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Physical Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Physical and chemical properties Physical and chemical characteristics of Silybum marianum seed oil [Volume 4, Issue 15, 2007, Pages 27-32]
Physical and chemical properties Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Physical and mechanical properties Determination of some physical and mechanical properties of two varieties of quercus (Libani and Persica) Tahmasebi, M. 1*, Tavakoli, T. 2, Khoshtaghaza, M. H. 3 [Volume 6, Issue 23, 2009, Pages 87-94]
Physical and mechanical properties Some physical and mechanical properties of squash for cutting head processing [Volume 8, Issue 28, 2011, Pages 73-79]
Physical and mechanical properties The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
Physical and mechanical properties Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Physical attributes Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Physical characteristics The effect of adding apple peel powder on the physical and sensory properties of biscuits [Volume 22, Issue 160, 2025, Pages 290-298]
Physical indicator Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Physical properties Some physical and mechanical properties of two varieties of Almond [Volume 8, Issue 30, 2011, Pages 49-57]
Physical properties Determination of some physical and mechanical properties of two varieties Almond kernel, under cutting loading [Volume 8, Issue 33, 2011, Pages 69-78]
Physical properties Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Physical properties Determination of physical, mechanical and aerodynamic properties of four varieties olive produced in Iran Zare, F. 1, Najafi, G. H. 2 ïª, Tavakoli Hashjin, T. 3, Kermani, A. M.4 [Volume 11, Issue 44, 2014, Pages 1-10]
Physical properties The effect of moisture content on the properties of gravity and frictional of three varieties pistachio Golmohammadi, A. 1 ïª, Sabouri, P.2 [Volume 11, Issue 43, 2014, Pages 59-66]
Physical properties Effect of moisture content on some physical properties of soybean in three varieties Golmohammadi, A. 1 ïª, Abbasi-Kokjeh, A. 2 [Volume 11, Issue 43, 2014, Pages 67-77]
Physical properties Effect of fat content on rheological and physical properties of vanilla ice cream Mostafavi, F.1* , Mazaheri Tehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 45, 2014, Pages 55-64]
Physical properties Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Physical properties Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
Physical properties Evaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Physical properties Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
Physical properties The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Physical properties Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Physical properties Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
Physical properties Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Physical properties Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Physical properties Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Physical properties Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Physical properties The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours [Volume 19, Issue 124, 2022, Pages 257-269]
Physical properties Physical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
Physical properties Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Physical properties Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product [Volume 19, Issue 131, 2022, Pages 303-317]
Physical properties Study of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
Physical properties Development of Helix Shape Glass Chamber for Pulsed Electric Fields Treatment Applications in Juice Industry [Volume 21, Issue 155, 2024, Pages 11-26]
Physical properties Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Physical stability Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Physical stability Effect of xanthan, carrageenan and mono-diglyceride stabilizers on the sensory and physicochemical characteristics of cocoa milk using the response surface methodology [Volume 20, Issue 143, 2023, Pages 170-188]
Physico-chemical Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
Physicochemical The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
Physicochemical The Effect of Sage Seed and Tragacanth Native Gums on Physicochemical, Rheological and Sensory Properties of Ketchup [Volume 15, Issue 81, 0, Pages 387-398]
Physicochemical Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
Physicochemical Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Physicochemical Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
Physicochemical Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Physicochemical Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Physicochemical The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Physicochemical Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Physicochemical Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Physicochemical Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Physicochemical The effect of aqueous-alcoholic extract of thyme and inulin on physicochemical properties of traditional Bokez Ilam yogurt [Volume 19, Issue 126, 2022, Pages 103-120]
Physicochemical Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Physicochemical Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage [Volume 21, Issue 152, 2024, Pages 117-131]
Physicochemical Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Physico-chemical and functional properties [Volume 13, Issue 61, 2016, Pages 108-99]
Physicochemical and sensory properties Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Physicochemical characterise The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate [Volume 18, Issue 119, 2021, Pages 115-131]
Physico-chemical characteristics Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
Physicochemical Characteristics Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of iranian white cheese [Volume 6, Issue 22, 2009, Pages 63-72]
Physicochemical Characteristics [Volume 13, Issue 61, 2016, Pages 140-131]
Physicochemical Characteristics ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
Physicochemical Characteristics Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Physicochemical Characteristics Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Physicochemical indexes [Volume 13, Issue 57, 2016, Pages 35-43]
Physico chemical properties Optimization of Foaming Parameters and evaluation Foam-Mat Drying of white button mushroom (Agaricus bisporus) using response surface mythology [Volume 19, Issue 129, 2022, Pages 41-54]
Physico-chemical properties Study on physico-chemical properties of starch from potato cultivars in Golestan province [Volume 2, Issue 7, 2005, Pages 71-79]
Physico-chemical properties Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Physico-chemical properties Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh [Volume 15, Issue 79, 0, Pages 133-141]
Physico-chemical properties Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties [Volume 15, Issue 82, 0, Pages 95-103]
Physico-chemical properties Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Physico-chemical properties Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Physico-chemical properties Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Physico-chemical properties The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Physico-chemical properties Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Physico-chemical properties Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Physicochemical properties Evaluation of physicochemical and sensory properties of PET containers packed lemon juice [Volume 8, Issue 28, 2011, Pages 93-100]
Physicochemical properties Effect of rennet type, container and ripening period on physicochemical and microbial properties of local Kurdish cheese [Volume 9, Issue 37, 2012, Pages 135-147]
Physicochemical properties Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope Sarbazi, M. 1 ïª, Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4 [Volume 11, Issue 43, 2014, Pages 91-101]
Physicochemical properties Evaluation effects of gelatins types on functional properties of fat free set style yogurt [Volume 12, Issue 47, 2015, Pages 221-230]
Physicochemical properties Preparation and determination of some physicochemical properties of biodegradable proteinous film from bitter vetch (Vicia ervilia) seed [Volume 12, Issue 48, 2015, Pages 129-138]
Physicochemical properties Investigation of physicochemical properties of crust and core dietary fiber from date seed [Volume 12, Issue 48, 2015, Pages 153-161]
Physicochemical properties The effect of Alyssum homolocarpum seed gumâwhey protein concentrate on stability of oilâinâwater emulsion [Volume 12, Issue 48, 2015, Pages 163-174]
Physicochemical properties Production and physicochemical, rheological, sensory analysis of âLourâ cheese [Volume 12, Issue 49, 2015, Pages 41-49]
Physicochemical properties Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Physicochemical properties The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Physicochemical properties Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Physicochemical properties Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Physicochemical properties Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Physicochemical properties Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Physicochemical properties Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Physicochemical properties Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Physicochemical properties The effect of adding pomegranate juice on physicochemical, microbial and sensory properties of whey less Feta cheese [Volume 15, Issue 83, 0, Pages 299-314]
Physicochemical properties Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef [Volume 15, Issue 84, 0, Pages 101-109]
Physicochemical properties Evaluation of physicochemical properties of sesame oil from local extraction stores of Mazandaran province [Volume 15, Issue 84, 0, Pages 175-187]
Physicochemical properties [Volume 15, Issue 84, 0, Pages 257-269]
Physicochemical properties Kidney bean (Phaselous vulgaris L. (protein extraction process optimization using response surface methodology [Volume 15, Issue 84, 0, Pages 287-299]
Physicochemical properties Investigation on Oxidative Stability and Physicochemical Properties of Frying Oil Based On Palm Oil, Soybean Oil and Sunflower Oil under Various Conditions of Bleaching and Deodorizing [Volume 15, Issue 85, 0, Pages 1-11]
Physicochemical properties Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Physicochemical properties Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Physicochemical properties Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
Physicochemical properties Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Physicochemical properties Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Physicochemical properties Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
Physicochemical properties The effect of hydrothermal processing on physicochemical and functional of oat Î²-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
Physicochemical properties Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
Physicochemical properties Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
Physicochemical properties Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
Physicochemical properties Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Physicochemical properties Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Physicochemical properties Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
Physicochemical properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
Physicochemical properties Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Physicochemical properties The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Physicochemical properties Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Physicochemical properties Physicochemical and sensorial properties of honeys produced at Kurdistan Province [Volume 17, Issue 102, 2020, Pages 69-81]
Physicochemical properties Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Physicochemical properties Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Physicochemical properties Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Physicochemical properties Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Physicochemical properties Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Physicochemical properties The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Physicochemical properties The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Physicochemical properties A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Physicochemical properties Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Physicochemical properties Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Physicochemical properties Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Physicochemical properties Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Physicochemical properties An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils [Volume 19, Issue 125, 2022, Pages 303-314]
Physicochemical properties Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Physicochemical properties Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment [Volume 19, Issue 128, 2022, Pages 293-302]
Physicochemical properties Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup [Volume 19, Issue 129, 2022, Pages 23-39]
Physicochemical properties Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Physicochemical properties The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2022, Pages 77-89]
Physicochemical properties Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Physicochemical properties Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Physicochemical properties Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Physicochemical properties The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Physicochemical properties Milk thistle (Silybum marianum) seed oil as a new source of edible oil [Volume 20, Issue 145, 2023, Pages 23-34]
Physicochemical properties Enrichment of ice cream produced with kernel flour and elderberry mantle [Volume 21, Issue 147, 2024, Pages 162-173]
Physicochemical properties Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Physicochemical properties The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low-fat stirred yogurt [Volume 21, Issue 155, 2024, Pages 180-197]
Physicochemical properties The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream [Volume 21, Issue 156, 2024, Pages 1-18]
Physicochemical properties Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Physicochemical properties Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets [Volume 22, Issue 159, 2025, Pages 316-329]
Physicochemical properties Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Physicochemical properties Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Physicochemical properties Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Physicochemical properties Effect of Iron Fortification on the Physicochemical and Sensory Properties of Functional Yoghurt [(Articles in Press)]
Physicochemical properties and sensory evaluation Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure [Volume 19, Issue 133, 2022, Pages 79-89]
Physicochemical stability A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Physicochemical stability Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Physico-mechanical Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Physiological traits The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Physiological weight loss Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Physiological weight loss Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Physiological weight loss Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Phytase Optimization of phytase production by Aspergillus ficuum in submerged fermentationusingResponse surface methodology Badamchi, M.1, Hamidi-Esfahani, Z.2 , Abbasi, S.3 [Volume 11, Issue 44, 2014, Pages 155-165]
Phytase enzyme Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Phytic acid Optimization of phytase production by Aspergillus ficuum in submerged fermentationusingResponse surface methodology Badamchi, M.1, Hamidi-Esfahani, Z.2 , Abbasi, S.3 [Volume 11, Issue 44, 2014, Pages 155-165]
Phytic acid Evaluation of phytic acid and zinc content in breads produced in Ahwaz [Volume 12, Issue 47, 2015, Pages 9-19]
Phytic acid Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Phytic acid The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Phytic acid The effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Phytic acid Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Phytic acid The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Phytic acid Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran [Volume 21, Issue 153, 2024, Pages 116-127]
Phytic acid kinetic 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 [Volume 19, Issue 122, 2022, Pages 1-9]
Phytochemical analysis Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
Phytochemicals Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Phytophagous fish Investigating the effect of chitosan-chia seed gum coating on some chemical, microbial and sensory properties of Phytophagous fish (Hypophthalmichthys molitrix) during storage at refrigerator temperature [Volume 21, Issue 153, 2024, Pages 88-102]
Phytosome Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
Phytosterol The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil [Volume 19, Issue 123, 2022, Pages 257-274]
Phytosterols Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
Phytosterols Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Phytosterols Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Phytosterols Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Phytosterols Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Phytosterols Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Phytosterols Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions [Volume 19, Issue 132, 2022, Pages 117-133]
Phytosterols Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Pickering double emulsion Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions [Volume 19, Issue 130, 2022, Pages 85-95]
Pickering emulsion Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
Pickering emulsion Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Pickering emulsion Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Pickering emulsion Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Pickering emulsion Modeling the Release of Rosemary Essential Oil from Zein-Pectin Multilayer Films: Effect of Layer Sequence and Encapsulation Method on Film Properties [(Articles in Press)]
Pickering nanoemulsion Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Pickle salting The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle salting [Volume 7, Issue 26, 2010, Pages 75-86]
Pickle salting [Volume 13, Issue 61, 2016, Pages 25-32]
Picrocrocin The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
Pinch analysis Pinch Analysis for Energy Optimization in Chahar Mahal Sugar Factory [Volume 4, Issue 15, 2007, Pages 73-80]
Pinch technolog Pinch Analysis for Energy Optimization in Chahar Mahal Sugar Factory [Volume 4, Issue 15, 2007, Pages 73-80]
Pineapple juice Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Pinus elderica fruit [Volume 13, Issue 60, 2016, Pages 49-59]
Pistachio The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
Pistachio Moisture, texture and sensory changes in pistachio nuts as affected by roasting temperature and storage time [Volume 8, Issue 28, 2011, Pages 101-110]
Pistachio Application of edible coatings incorporated Sage (Salvia officinalis) alcoholic extract for inhibition of Aspergillus flavus growth on pistachio kernel [Volume 9, Issue 34, 2012, Pages 85-95]
Pistachio The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Pistachio Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Pistachio [Volume 14, Issue 62, 2017, Pages 87-77]
Pistachio Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Pistachio Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Pistachio Exports Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Pistachio globulin protein Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid [Volume 8, Issue 34, 2011, Pages 47-57]
Pistachio green hull Physico-chemical and sensory properties of pistachio green hull`s marmalade [Volume 6, Issue 23, 2009, Pages 1-10]
Pistachio green hull Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts [Volume 8, Issue 28, 2011, Pages 111-120]
Pistachio hull Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
Pistachio kernel Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil [Volume 9, Issue 36, 2012, Pages 11-19]
Pistachio kernel Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Pistachio Nut Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
Pistachio Nut Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
Pistachio oil Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes [Volume 6, Issue 22, 2009, Pages 45-55]
Pistachio oil Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil [Volume 17, Issue 102, 2020, Pages 43-51]
Pistachio oil Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Pistachio paste Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Pistachio pigments Study of Ahmad aghaei pistachio storage with citric acid, ascorbic acid, polyethylene and polystyrene pack [Volume 17, Issue 108, 2020, Pages 137-150]
Pistacia atlantica Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Pistacia atlantica Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
Pistacia atlantica The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Pizza Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Pizza Cheese Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Plackett -Burman Screening of effective factors in the growth of Paenibacillus polymyxa using Plackett - Burman experimental desig [Volume 22, Issue 158, 2025, Pages 213-226]
Plackett-Burman Design Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Plantago gum Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Plantago lanceolata Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Plantago major The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
Plantago ovata The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Plant-based protein Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein [Volume 21, Issue 157, 2024, Pages 220-238]
Plant extract Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract [Volume 20, Issue 145, 2023, Pages 87-98]
Plant extracts [Volume 15, Issue 83, 0, Pages 267-280]
Plant extracts Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Plant origin Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
Plant proteases Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties [Volume 19, Issue 124, 2022, Pages 271-284]
Plant protein Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Plant secondary metabolites Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Plasticizer Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Plasticizer Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Plasticizer [Volume 13, Issue 60, 2016, Pages 37-47]
Plasticizer Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Plasticizer؛Water vapor permeability Effect of pH and plasticizer concentration on the properties of faba bean protein isolate based edible film [Volume 6, Issue 21, 2009, Pages 93-103]
Pleurotus ostreatus Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
Pleurotus ostreatus Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
Pneumatic separation Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Polar compounds Investigation of effect membrane refining process on oxidative indexes of canola oil [Volume 10, Issue 40, 2013, Pages 81-91]
Poly amines Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit [Volume 12, Issue 47, 2015, Pages 65-74]
Polyaniline Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Poly Aromatic Hydrocarbons Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
Polycaprolactone Investigation of barrier properties of the coated and treated papers with polycaprolactone/cellulose nanocrystals/ZnO nanoparticles [Volume 17, Issue 107, 2020, Pages 91-105]
Polycaprolactone The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Polycyclic Aromatic Hydrocarbons Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Poly dextrose Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Poly dextrose Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Polydextrose Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Polydextrose Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Polyethylene Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Polyethylene Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Polyethylene Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Polyethylene bags packaging The Effects of Calcium chloride, Hot Water Treatment and Polyethylene Bag Packaging on the Storage Life and Quality of Pomegranate (Cv: Malas- Saveh) [Volume 4, Issue 13, 2007, Pages 1-10]
Poly(ethylene terephthalate) [Volume 13, Issue 60, 2016, Pages 197-187]
Polylactic acid Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Polylactic acid Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Polylactic acid Study of the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Rishnigari savory extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature. [Volume 21, Issue 154, 2024, Pages 15-35]
Polylactic acid The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Polymer Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
Polymer Evaluation of antimicrobial activity and properties of gelatin nanofibers containing lavender essential oil [Volume 21, Issue 146, 2024, Pages 82-92]
Polymerase Chain Reaction Isolation and molecular identification of exopolysaccharide producing lactic acid bacteria from sheep milk and yogurt [Volume 15, Issue 79, 0, Pages 243-252]
Polymerase Chain Reaction Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
Polymerization degree Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Polymicrobial biofilm Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Polymorphysm [Volume 14, Issue 63, 2017, Pages 63-72]
Polyols Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. [Volume 13, Issue 53, 2016, Pages 71-78]
Polyphenol Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
Polyphenol Effect of polyphenols green tea on microbial and chemical change rainbow trout (Oncorhynchus mykiss) during storage in ice [Volume 10, Issue 38, 2013, Pages 1-9]
Polyphenol The feasibility of producing enriched and low calorie sponge cakes with spinach puree [Volume 15, Issue 84, 0, Pages 375-384]
Polyphenol The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Polyphenol The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Polyphenol Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Polyphenol Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Polyphenol Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Polyphenolic and flavonoid compounds The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]
Polyphenolic component [Volume 13, Issue 52, 2016, Pages 173-184]
Polyphenol oxidase Study of effect of Grape seed extract herbal antioxidant on chemical and sensory quality and blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 10, Issue 40, 2013, Pages 69-79]
Polyphenol oxidase Effect of nitric oxide treatment and maintenance time on physicochemical properties of mushroom (Agaricus bisporus) [Volume 15, Issue 77, 0, Pages 259-251]
Polyphenol oxidase Combined application of polyamines and chitosan on bioactive compound and browning of fresh pistachio [Volume 15, Issue 81, 0, Pages 359-376]
Polyphenol oxidase Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Polyphenol oxidase Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Polyphenol oxidase The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage [Volume 21, Issue 150, 2024, Pages 1-15]
Polyphenol oxidase Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Polyphenol oxidase Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Polyphenol oxidase enzyme The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Polyphenol oxidase enzyme The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid [Volume 21, Issue 148, 2024, Pages 16-30]
Polyphenols The effect of frying on some qualitative characteristics of grape seed oil Rahnemoon, P. 1, Azadmard-Damirchi, S. 2 ïª, Peygambardust, S. A. 2, Hesari, J. 2, Nemati, M. 3, Zenouzi, A. 4 [Volume 11, Issue 45, 2014, Pages 25-33]
Polyphenols Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Polyphenols The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Polyphenols Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Polyphenols Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Polyphenols The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Polyphenols Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum [Volume 21, Issue 151, 2024, Pages 32-44]
Polypropylene Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
Polypropylene Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Polypyrrole Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Polypyrrole Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide [Volume 19, Issue 123, 2022, Pages 161-174]
Polypyrrole Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology [Volume 19, Issue 126, 2022, Pages 121-142]
Polysaccharide Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Polysaccharides Extraction optimization, chemical, structural characterization and antioxidant activity of water-soluble polysaccharides from Feijoa leave [Volume 15, Issue 85, 0, Pages 219-232]
Polystyrene Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Polystyrene The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Poly vinyl alcohol Properties of sodium montmorillonite-starch based bionanocomposites: Surface topography, moisture absorption, contact angle, color properties Ghanbarzadeh, B. 1 ïª, Noshirvani, N. 2 [Volume 11, Issue 44, 2014, Pages 83-94]
Poly(vinyl alcohol) [Volume 13, Issue 50, 2016, Pages 37-49]
Polyvinyl alcohol Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Polyvinyl alcohol Monitoring the physicochemical changes of eggs coated with active nanocomposite incorporating garlic extract (Allium sativum L.) during storage [Volume 21, Issue 153, 2024, Pages 1-12]
Polyvinyl alcohol (PVA) Investigation of the efficacy of electrospun polyvinyl alcohol nanofibers containing Eucalyptus essential oil in extending shelf life and improving the quality of minced beef [(Articles in Press)]
Polyvinyl chloride The effect of active packaging by polyvinyl chloride film on the marketability of button mushroom [Volume 12, Issue 48, 2015, Pages 61-70]
Poly(vinyl pyrrolidone) [Volume 13, Issue 50, 2016, Pages 37-49]
Pomegranate Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
Pomegranate The Effects of Calcium chloride, Hot Water Treatment and Polyethylene Bag Packaging on the Storage Life and Quality of Pomegranate (Cv: Malas- Saveh) [Volume 4, Issue 13, 2007, Pages 1-10]
Pomegranate Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
Pomegranate Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Pomegranate Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Pomegranate The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar [Volume 19, Issue 125, 2022, Pages 345-357]
Pomegranate Investigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
Pomegranate Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Pomegranate aril Study on thin layer drying parameters of pomegranate arils in a solar-vacuum dryer [Volume 12, Issue 48, 2015, Pages 27-36]
Pomegranate arils Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Pomegranate arils Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Pomegranate arils Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Pomegranate fresh arils Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage [Volume 19, Issue 126, 2022, Pages 71-85]
Pomegranate juice clarification Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants [Volume 19, Issue 128, 2022, Pages 1-10]
Pomegranate paste Investigation of the aluminum concentration in the traditional pomegranate and plum pastes of Guilan province [Volume 18, Issue 113, 2021, Pages 147-156]
Pomegranate peel extract Control of Alicyclobacillus acidoterrestris in apple juice by pomegranate peel extracts [Volume 8, Issue 33, 2011, Pages 79-90]
Pomegranate peel extract The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Pomegranate peel extract Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Pomegranate peel extract Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems [Volume 21, Issue 151, 2024, Pages 174-185]
Pomegranate peel extract Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Pomegranate peel (Punica granatum) & The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver [Volume 21, Issue 148, 2024, Pages 79-88]
Pomegranate seed An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds [Volume 8, Issue 32, 2011, Pages 115-122]
Pomegranate seed Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
Pomegranate seed meal Optimization of cold plasma and pulsed ultrasound conditions in the extraction of phenolic compounds from pomegranate seed meal [Volume 22, Issue 167, 2025, Pages 219-234]
Pomegranate seed oil Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
Pomegranate seed oil Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
Pomegranate seed oil Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Pomegranate seeds The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Pomgranate juice Using Lactobacillus acidophilus in production of probiotic pomegranate juice [Volume 15, Issue 77, 0, Pages 107-99]
Pommelo Optimization of combined pre-process (osmosis-ultrasound) and additional drying with hot air of Pommelo fruit [Volume 21, Issue 148, 2024, Pages 89-102]
Porosity The effect of primary, middle and final fermentation time on quantitative and qualitative properties of Barbari bread [Volume 10, Issue 40, 2013, Pages 47-55]
Porosity Design, construction, and evaluation of divider and rounder for Iranian bread dough Karimi, M.1, Sheikholeslami, Z.1,Naghipour, F. 2, Sahraiyan, B. 2ïª, Ghiafeh Davoodi, M.1 [Volume 11, Issue 43, 2014, Pages 149-159]
Porosity The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1ïª [Volume 11, Issue 42, 2014, Pages 129-139]
Porosity Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1 [Volume 10, Issue 41, 2013, Pages 127-139]
Porosity Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread [Volume 12, Issue 47, 2015, Pages 31-41]
Porosity The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
Porosity Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Porosity Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Porosity Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Porosity The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire [Volume 19, Issue 126, 2022, Pages 227-237]
Porosity Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology [Volume 19, Issue 133, 2022, Pages 17-28]
Porosity Evaluation of macrostructural, functional and color characteristics of high fiber extruded snack enriched with fresh cauliflower [Volume 21, Issue 157, 2024, Pages 1-16]
Positive coagulase Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3ïª, Khadiri, B. 4 , Keshavarz, H.5 [Volume 12, Issue 46, 2015, Pages 211-218]
Postbiotics Concept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Postbiotics Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807 [Volume 19, Issue 132, 2022, Pages 251-263]
Postharvest Evaluation of Effects of Size, Variety and Storage Time on Qualitative Properties of Kiwi Fruit [Volume 4, Issue 15, 2007, Pages 19-26]
Postharvest Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit [Volume 12, Issue 47, 2015, Pages 65-74]
Post-Harvest Investigation on the Effects of 1-Methylcyclopropene on the Post-Harvest Quality Attributes of Apple [Volume 13, Issue 50, 2016, Pages 175-184]
Post-Harvest Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.) [Volume 19, Issue 133, 2022, Pages 43-57]
Postharvest characteristics Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Post-harvest contamination Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Post-harvest decay Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage [Volume 22, Issue 158, 2025, Pages 144-154]
Postharvest decay Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Postharvest fruit quality Evaluation of apricot (Prunus armeniaca L.) antioxidant changes during storage at cold room Koushesh Saba, M. 1, Arzani, K. 2 ïª, Barzegar, M. 3 [Volume 11, Issue 44, 2014, Pages 11-21]
Postharvest infection Investigating the inhibition of the growth of spoilage fungi causing appleâs rot and mold using Elettaria cardamomum essential oil [Volume 21, Issue 154, 2024, Pages 202-211]
Post-harvest life Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Postharvest life The effect of chitosan on postharvest life extension and qualitative characteristics of table grape âShahroodiâ [Volume 8, Issue 31, 2011, Pages 93-104]
Postharvest losses The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Post-Harvest Quality Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Potassium Fertilization Effect of foliar potassium spraying on productivity and quality of grape fruits (Vitis vinifera) under different irrigation levels [(Articles in Press)]
Potassium sorbate Antifungal properties of CMC-based films containing potassium sorbate on selected Aspergillus strains in pistachio [Volume 8, Issue 33, 2011, Pages 43-50]
Potassium sorbate The effect of methyl cellulose based active edible coatings on the storage life of tomato [Volume 9, Issue 35, 2012, Pages 89-99]
Potassium sorbate [Volume 13, Issue 50, 2016, Pages 133-143]
Potassium sorbate Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Potassium tartrate and citrate The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
Potato chips The effect of different factors on probiotics viability during probiotic potato chips storage [Volume 11, Issue 44, 2014, Pages 105-115]
Potato fiber Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
Potato flour Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Potato peel Extraction of phenolic compounds from potato peel ( Ramus variety ) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil [Volume 8, Issue 28, 2011, Pages 81-91]
Potato Starch Effect of tragacanth, glycerol and sunflower oil on potato starch-based edible films [Volume 9, Issue 34, 2012, Pages 106-97]
Potato Starch Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Potato Starch Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Potato Starch The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Potato strip [Volume 13, Issue 60, 2016, Pages 25-36]
Potato strips Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips [Volume 19, Issue 128, 2022, Pages 133-146]
Potato to oil ratio Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries [Volume 19, Issue 122, 2022, Pages 269-283]
Potato Virus Y (PVY) The use of Real-Time PCR technique for detection of transgenic potato against PVY virus compared with non-transgenic ones [Volume 8, Issue 29, 2011, Pages 29-35]
Poulk extract Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Poultry Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Poultry by-products Process optimization of Poultry By-products hydrolysate production by RSM [Volume 9, Issue 34, 2012, Pages 65-76]
Poultry Carcass Determination of antibiotic residues in industrial poultry carcass by means of F.P.T (four âplate â test) method in Mazandaran province [Volume 8, Issue 28, 2011, Pages 65-72]
Poultry carcasses Effects of Water Chiller on Listeria Monocytogenes Contamination of Poultry Carcasses in Industrial Slaughterhouses of Western Azerbaijan Province [Volume 4, Issue 14, 2007, Pages 71-76]
Poultry meat Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3 [Volume 10, Issue 41, 2013, Pages 35-46]
Poultry slaughterhouses Effects of Water Chiller on Listeria Monocytogenes Contamination of Poultry Carcasses in Industrial Slaughterhouses of Western Azerbaijan Province [Volume 4, Issue 14, 2007, Pages 71-76]
Pour plate method Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3 [Volume 10, Issue 41, 2013, Pages 35-46]
Powdered activated carbon Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Powder properties Foam mat drying of orange juice using cress seed gum and egg albumin [Volume 21, Issue 147, 2024, Pages 131-145]
Power law Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Prangos ferulacea Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Prebiotic Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Prebiotic Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Prebiotic Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Prebiotic Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Prebiotic Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Prebiotic Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Prebiotic Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Precipitation polymerization Fabrication and Characterization of Molecularly Imprinted Microspheres as Highly Effective Sorbent for Fast and Selective Solid Phase Extraction of Nicotinamide in Beef and Wheat Flour Samples [Volume 18, Issue 120, 2021, Pages 317-334]
Precirol Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Prediction Prediction of Microbial Quality in Raw Milk by Mathematical Models [Volume 4, Issue 15, 2007, Pages 53-63]
Prediction Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Predictive modeling Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Predictive models Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Pregelatinization starch The effect of modified corn starch on reological properties of dough and quality 0f barbary bread Shamshirsaz, M.1 ïª , Mirzaie,H.A2 Azizi,M.H3 Alami.M2 [Volume 11, Issue 45, 2014, Pages 133-142]
Pre gelatinized corn starch Modeling and optimization of textural properties of low calorie mayonnaise containing xanthan, guar and pre gel corn starch as fat replacer Rahmati, N. F. *, Mazaheri Tehrani, M. 2, Koocheki, A. 2 [Volume 11, Issue 42, 2014, Pages 43-54]
Pre-harvest factors The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid [Volume 21, Issue 148, 2024, Pages 16-30]
Preprocessing techniques Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Preservation Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Preservation The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO [Volume 21, Issue 150, 2024, Pages 162-168]
Preservative Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
Preservative Evaluation of antibacterial effect of annatto (norbixin) against several pathogenic bacteria [Volume 9, Issue 35, 2012, Pages 17-23]
Preservative Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Preservative Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage [Volume 21, Issue 152, 2024, Pages 94-106]
Preservative Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Preservatives The Effect of Some Chemical and Natural Preservatives with Sub-MIC Concentrations Against Milk-isolated Listeria Monocytogenes [Volume 4, Issue 12, 2007, Pages 17-25]
Pressure Test [Volume 14, Issue 64, 2017, Pages 41-32]
Pre-treated with ethanol Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Pretreatment The study of the effects of pretreatment methods in solar drying procesess on the quality of dried slice tomatoes [Volume 6, Issue 20, 2009, Pages 97-105]
Pretreatment Influence of temperature, air velocity and pretreatments on drying of black currant grape [Volume 6, Issue 21, 2009, Pages 13-22]
Pretreatment Effect of physical and chemical pre treatments on qualitative and sensory characteristics of dehydrated white mulberry fruit [Volume 6, Issue 22, 2009, Pages 55-60]
Pretreatment Influence of two-temperature and pretreatments on drying of black currant grape influence of pretreatments and dehydration methods on drying rate and time of black currant grape [Volume 8, Issue 28, 2011, Pages 39-47]
Pretreatment The effect of drying methods Asgari seedless grapes on alteration of color of raisin [Volume 8, Issue 29, 2011, Pages 57-65]
Pretreatment Modeling of thin-layer drying kinetics of barberry Fruit (Berberis Vulgaris) using artificial neural network Gorjian, Sh. 1ïª, Tavakoli Hashtjin, T. 2, Khosh Taghaza, M. H. 3 [Volume 11, Issue 45, 2014, Pages 1-12]
Pretreatment [Volume 13, Issue 50, 2016, Pages 239-249]
Pretreatment Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
Pretreatment The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Prevalence Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
Price A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Price shock Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs [Volume 19, Issue 128, 2022, Pages 11-22]
Principal component analysis Analyses of sensory evaluation data using Principal Component Analysis (PCA) [Volume 15, Issue 80, 0, Pages 361-377]
Principal component analysis Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Principal component analysis Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA) [Volume 21, Issue 149, 2024, Pages 129-139]
Principal component analysis method Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2022, Pages 211-221]
Principal component analysis (PCA) Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Probiotic Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
Probiotic The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
Probiotic Iranian white cheese as a food carrier for probiotic bacteria [Volume 8, Issue 32, 2011, Pages 77-83]
Probiotic Study of the microbiological characteristics of fermented dairy probiotic beverage containing propionic acid after fermentation and during cold storage [Volume 9, Issue 37, 2012, Pages 87-95]
Probiotic Effects of inulin on the physicochemical, rheological, sensory properties and survival of probiotics in frozen yogurt Rezaei, R.1, Khomeiri, M. 2 ïª, Aalami, M.2, Kashaninejad, M.2 [Volume 10, Issue 41, 2013, Pages 81-90]
Probiotic Isolation and biochemical and molecular identification of Lactobacillus bacteria with probiotic potential from traditional cow milk and yogurt of Khoi city [Volume 12, Issue 48, 2015, Pages 115-128]
Probiotic 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 [Volume 13, Issue 55, 2016, Pages 13-22]
Probiotic Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Probiotic Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Probiotic Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia [Volume 15, Issue 82, 0, Pages 73-83]
Probiotic Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties [Volume 15, Issue 82, 0, Pages 95-103]
Probiotic Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Probiotic Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
Probiotic Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
Probiotic Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
Probiotic Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
Probiotic Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Probiotic The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Probiotic Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products [Volume 17, Issue 104, 2020, Pages 65-78]
Probiotic Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Probiotic Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Probiotic Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice [Volume 19, Issue 122, 2022, Pages 23-33]
Probiotic Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential [Volume 19, Issue 123, 2022, Pages 41-53]
Probiotic Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Probiotic Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties [Volume 19, Issue 124, 2022, Pages 39-51]
Probiotic Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Probiotic The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Probiotic Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum [Volume 19, Issue 126, 2022, Pages 321-331]
Probiotic Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Probiotic Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Probiotic Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Probiotic Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Probiotic Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Probiotic Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Probiotic Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Probiotic production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Probiotic Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Probiotic Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product [Volume 21, Issue 149, 2024, Pages 1-12]
Probiotic Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product [Volume 21, Issue 151, 2024, Pages 76-85]
Probiotic Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Probiotic Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics [Volume 21, Issue 155, 2024, Pages 1-10]
Probiotic Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream [Volume 21, Issue 157, 2024, Pages 50-66]
Probiotic In vitro Comparison of anti-bacterial effect of probiotic extract from Lactobacillus casei with current antibiotics against four pathogenic bacteria strains [Volume 21, Issue 157, 2024, Pages 100-122]
Probiotic Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Probiotic Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Probiotic Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Probiotic Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Probiotic Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Probiotic Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Probiotic Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Probiotic apple juice Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
Probiotic bateria Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Probiotic coating Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Probiotic drink The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice [Volume 21, Issue 156, 2024, Pages 125-135]
Probiotic ice cream Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Probiotic ice cream Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream [Volume 21, Issue 155, 2024, Pages 27-40]
Probiotic juice Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Probiotic milk Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Probiotic survival Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage [Volume 19, Issue 130, 2022, Pages 23-35]
Probiotic UF cheese Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Probiotic viability Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Probiotic viability Effect of green tea powder supplementation on probiotic potential, antioxidant, physicochemical, and sensory properties of probiotic ice cream [Volume 21, Issue 155, 2024, Pages 27-40]
Probiotic yoghurt Increase the survival of Lactobacillus acidophilus and improved quality properties of senbiotic yogurt using apple and wheat fibers [Volume 12, Issue 48, 2015, Pages 203-214]
Probiotic yoghurt Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Probiotic yogurt Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 ïª, Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6 [Volume 11, Issue 42, 2014, Pages 107-116]
Probiotic yogurt The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
Probiotic yogurt Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Probiotic yogurt Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Probiotic yogurt The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt [Volume 19, Issue 123, 2022, Pages 27-40]
Probiotic yogurt Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Probiotic yogurt Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Prob ultrasound Effect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Prob ultrasound The effect of ultrasound assisted extraction on extraction efficiency and the amount of phenol and tocopherol compounds of soybean oil [Volume 19, Issue 126, 2022, Pages 205-215]
Processed & Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Processed-Biological honey Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
Processed cheese Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Processed cheese Investigate the effects Antimicrobial Packaging film Based on lightweight PE Contains nisiN and limonene microcapsules On the shelf life of process cheese [Volume 17, Issue 108, 2020, Pages 99-111]
Processed cheese Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Processed cheese Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Processed chicken Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Processed Prunes Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Processed wheat germ Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Processing The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
Processing Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Processing Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Processing model Comprehensive identification of priorities and behavior analysis of packaged fish buyers in Tehran city using structural equation modeling [Volume 21, Issue 147, 2024, Pages 1-15]
Processing variables Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
Process Map Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
Process optimization Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Process variables Using response surface methodology to evaluation and optimization of dough mixing time on quality properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3, Mortazavi. S. A. 4 [Volume 12, Issue 46, 2015, Pages 187-197]
PRO cupcake Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake [Volume 21, Issue 155, 2024, Pages 170-179]
Produced Sample Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
Production Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
Production license [Volume 13, Issue 50, 2016, Pages 83-90]
Production stage Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese [Volume 9, Issue 37, 2012, Pages 9-22]
Prooxidan The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 49-60]
Properties Properties of sodium montmorillonite-starch based bionanocomposites: Surface topography, moisture absorption, contact angle, color properties Ghanbarzadeh, B. 1 ïª, Noshirvani, N. 2 [Volume 11, Issue 44, 2014, Pages 83-94]
Properties Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Propionibacterium freudenreichii ssp. shermanii Study of the microbiological characteristics of fermented dairy probiotic beverage containing propionic acid after fermentation and during cold storage [Volume 9, Issue 37, 2012, Pages 87-95]
Propolis [Volume 13, Issue 61, 2016, Pages 15-1]
Propolis Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Propolis Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Propolis wax Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Prosopis juliflora Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Protamex Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Protamex Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Protein Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
Protein Variability in nuts of twelve walnut (Juglans regia L.) genotypes in Markazi province [Volume 8, Issue 32, 2011, Pages 63-68]
Protein The effect of protein on viscosity properties of Iranian rice varieties Habibi, F. 1 ïª, Foroughi, M. 2 [Volume 11, Issue 44, 2014, Pages 47-57]
Protein Kidney bean (Phaselous vulgaris L. (protein extraction process optimization using response surface methodology [Volume 15, Issue 84, 0, Pages 287-299]
Protein Functional characteristics of rice bran protein isolate (Hashemi cultivar) [Volume 15, Issue 85, 0, Pages 467-478]
Protein The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
Protein Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread [Volume 16, Issue 88, 2019, Pages 315-325]
Protein Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
Protein Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Protein Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils [Volume 19, Issue 122, 2022, Pages 35-45]
Protein The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24 [Volume 19, Issue 122, 2022, Pages 349-363]
Protein Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Protein Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Protein Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Protein Foam mat drying of orange juice using cress seed gum and egg albumin [Volume 21, Issue 147, 2024, Pages 131-145]
Protein The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Protein-based fat replacer The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Protein components Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter [Volume 12, Issue 48, 2015, Pages 191-201]
Protein concentrate Study of appropriate method on cottonseed protein concentrate production for human consumption [Volume 8, Issue 29, 2011, Pages 107-114]
Protein Extraction Physicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Protein-free Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Protein hydrolysate Evaluation of antioxidant activity of bioactive peptides prepared from meat industry by-products Meshginfar, N. 1 ïª, Sadeghi mahoonak, A. R. 2 , Ziaiifar, A. M. 3, Kashaninejad, M. 2, Ghorbani, M. 2 [Volume 12, Issue 46, 2015, Pages 119-129]
Protein hydrolysate [Volume 13, Issue 50, 2016, Pages 159-169]
Protein hydrolysate Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Protein hydrolysate Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas [Volume 15, Issue 84, 0, Pages 137-151]
Protein hydrolysate An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Protein hydrolysate The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2022, Pages 155-165]
Protein hydrolysate Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Protein hydrolysate Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate [Volume 21, Issue 148, 2024, Pages 190-205]
Protein hydrolysates The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage [Volume 21, Issue 150, 2024, Pages 1-15]
Protein isolate The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Protein isolate Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Protein Isolated Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Protein isolates Soy bean Evaluation of the physicochemical, and mechanical properties of the edible film prepared from soy protein isolate containing the essential oil of the Ziziphorpa capitata [Volume 21, Issue 153, 2024, Pages 43-62]
Protein–polysaccharide complex Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Protein precipitation method Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. [Volume 5, Issue 19, 2008, Pages 79-89]
Protein solubility Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets [Volume 10, Issue 40, 2013, Pages 11-20]
Protein solubility Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity [Volume 19, Issue 126, 2022, Pages 39-55]
Protein solubility The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Proteolysis Determining the Optimum Ripening Time of Iranian White Cheese by Response Surface Method [Volume 5, Issue 17, 2008, Pages 17-26]
Proteolysis Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Proteolysis Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Proteolysis Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Proteolytic Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Proteolytic Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from eweâs yogurts from Mashhad, Hamedan and Dezful [Volume 19, Issue 122, 2022, Pages 171-182]
Proteolytic activity Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Proteolytic activity Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type [Volume 19, Issue 128, 2022, Pages 225-233]
Proximate analysis The investigation of nutritional composition and fatty acids in muscle of common carp (Cyprinus carpio) and grass carp (Ctenopharyngodon idella) [Volume 6, Issue 20, 2009, Pages 77-83]
Pseudo cereal Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters [Volume 21, Issue 154, 2024, Pages 90-106]
Pseudomonas aeruginosa The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Pseudomonas aeruginosa Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Pseudomonas aeruginosa Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Pseudomonas fluorescens Effect of salicylic acid on biocontrol efï‌cacy of Pseudomonas fluorescens against blue mold of apple fruit [Volume 15, Issue 85, 0, Pages 245-253]
Pseudo plastic [Volume 13, Issue 60, 2016, Pages 93-104]
Psychrophilic bacteria Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Psyllium Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Psyllium fiber [Volume 13, Issue 50, 2016, Pages 113-123]
Psyllium fiber Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Pterocarya fraxinifolia essential oil Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: âin vitroâ [Volume 21, Issue 151, 2024, Pages 186-196]
Public Health Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Public-private partnership Leveraging Blockchain Technology for Food Supply Chain to Avoid the Intermediaries in Bangladesh [(Articles in Press)]
Pulsed electric field A review on cold sanitization methods of milk [Volume 9, Issue 37, 2012, Pages 23-36]
Pulsed electric field Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Pulsed electric field Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Pulsed electric field Optimization of the effect of pulsed electric field on antioxidant and phenolic properties of extract extracted from fragrant geranium leaves [Volume 22, Issue 166, 2025, Pages 115-124]
Pulse electric field Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Pumpkin [Volume 13, Issue 61, 2016, Pages 193-183]
Pumpkin Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
Pumpkin Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Pumpkin The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]
Pumpkin Investigation on the rheological properties of fortified yogurt containing pumpkin powder [Volume 18, Issue 114, 2021, Pages 349-358]
Pumpkin Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Pumpkin Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
Pumpkin Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Pumpkin Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]
Pumpkin Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Pumpkin Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Pumpkin oil cake [Volume 13, Issue 61, 2016, Pages 130-123]
Pumpkin Spread Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
Punica granatum L؛Mineral elements Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
Punica pranatum Extraction of bioactive compounds of Persian Golnar (punica pranatum) using ohmic, ultrasound and perculation methods [Volume 21, Issue 148, 2024, Pages 164-175]
Purchase intention The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 ïª, Hashemzade, A. 2, Moradi, V. 5 [Volume 11, Issue 42, 2014, Pages 31-42]
Purification The investigation of bentonite and gelatin effects on purification indexes of raw sugar beet juice to production of liquid sugar [Volume 12, Issue 48, 2015, Pages 175-190]
Purification Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Purification Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Purple basil 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 [Volume 16, Issue 91, 2019, Pages 347-356]
Purslane Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
Purslane Farinograph and extensigraph properties of weheat dough containing flaxseed-purslane mixture Peighambardoust, S. H . 1 ïª, Jafarzadeh Moghaddam, M. 2 [Volume 11, Issue 43, 2014, Pages 119-134]
Purslane Oil The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics [Volume 18, Issue 115, 2021, Pages 213-224]
Pyropheophytin Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils [Volume 10, Issue 39, 2013, Pages 19-29]
Pyruvic acid The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]

Q

Qadoomeh seed gum The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Qanache Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Qare-Qat The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
Qazvin Evaluation of histamine content in tuna and sardine fish used in cannery factories from Qazvin province [Volume 10, Issue 40, 2013, Pages 21-26]
Q fever Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
QodoumeShirazi seed gum Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Qodume shirazi Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Qualitative and microbial characteristics Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds [Volume 20, Issue 135, 2023, Pages 11-20]
Qualitative changes Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
Qualitative characteristics The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
Qualitative characteristics Effect of physical and chemical pre treatments on qualitative and sensory characteristics of dehydrated white mulberry fruit [Volume 6, Issue 22, 2009, Pages 55-60]
Qualitative characteristics Effect of inulin on the qualitative characteristics of cake Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4. [Volume 12, Issue 46, 2015, Pages 41-48]
Qualitative characteristics Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Qualitative characteristics Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Qualitative characteristics Development of an expert system to determine the measured characteristics of grape fruit stored in cold storage using fuzzy logic [Volume 21, Issue 147, 2024, Pages 70-83]
Qualitative Parameters Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
Qualitative properties Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
Qualitative properties Qualitative properties evaluation of the produced chitosan From shrimp shell and commercial chitosan of crab shell Moosavi-Nasab, M. 1 ïª, Moosavi-Nasab, S, A. 2, Mesbahi, G. 3, Jamalian, J. 4 [Volume 11, Issue 45, 2014, Pages 163-174]
Qualitative properties Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Qualitative properties The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour [Volume 19, Issue 128, 2022, Pages 105-118]
Qualitative properties Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Qualitative & Quantitative Characteristics Investigation of the effect of conventional and cold storage on qualitative and quantitative characteristics of Iranian onion cultivars Mirmajidi Hashtjin, A .1 *, Ghiyafeh Davoodi, M. 1 [Volume 6, Issue 23, 2009, Pages 29-41]
Qualitative Specification Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
Qualitative Study Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Qualitative traits Investigating the effect of UV-C and ultrasonic treatments on the shelf life of Langra mango fruit [Volume 21, Issue 147, 2024, Pages 16-33]
Quality Application of farinograph quality number (FQN) in evaluating baking quality of wheat. [Volume 6, Issue 21, 2009, Pages 23-33]
Quality The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
Quality The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
Quality The effect of chitosan on postharvest life extension and qualitative characteristics of table grape âShahroodiâ [Volume 8, Issue 31, 2011, Pages 93-104]
Quality The qualitative aspects of non-alcoholic beer (Ma-al-Shaeer) [Volume 8, Issue 33, 2011, Pages 101-106]
Quality Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4Â±1Â°c) [Volume 8, Issue 34, 2011, Pages 101-111]
Quality The effect of protein on viscosity properties of Iranian rice varieties Habibi, F. 1 ïª, Foroughi, M. 2 [Volume 11, Issue 44, 2014, Pages 47-57]
Quality Using response surface methodology to evaluation and optimization of dough mixing time on quality properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3, Mortazavi. S. A. 4 [Volume 12, Issue 46, 2015, Pages 187-197]
Quality Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit [Volume 12, Issue 47, 2015, Pages 65-74]
Quality Investigation of vacuum pressure and storage time on the quality of tomato and carrot [Volume 12, Issue 47, 2015, Pages 231-241]
Quality Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Quality Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour [Volume 13, Issue 51, 2016, Pages 89-102]
Quality Effect of storage at ambient temperature on the characteristics of part-baked pan bread [Volume 7, Issue 27, 2010, Pages 1-10]
Quality Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
Quality Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Quality Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Quality Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
Quality Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Quality The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
Quality A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Quality Modeling and Optimization of Persimmon Drying Using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 109-119]
Quality Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Quality The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Quality Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Quality Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Quality Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage [Volume 19, Issue 122, 2022, Pages 59-69]
Quality Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Quality Investigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
Quality Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
Quality Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache) [Volume 19, Issue 131, 2022, Pages 187-198]
Quality Comprehensive identification of priorities and behavior analysis of packaged fish buyers in Tehran city using structural equation modeling [Volume 21, Issue 147, 2024, Pages 1-15]
Quality QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN [Volume 21, Issue 150, 2024, Pages 64-75]
Quality Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Quality and microbial properties The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
Quality assessment Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
Quality attributes Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Quality؛Bread؛Glutenin macropolymer (GMP)؛Rheology A study on relation between the amount and rheological characteristics of glutenin macro-polymer (GMP) gel and breadmaking quality of wheat. [Volume 6, Issue 22, 2009, Pages 21-34]
Quality change Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Quality characteristic Study of the effect of soy protein isolate on macaroni characteristics [Volume 6, Issue 21, 2009, Pages 1-11]
Quality characteristics Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage Khoshakhlagh, Kh. 1 ïª, Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4 [Volume 12, Issue 46, 2015, Pages 29-39]
Quality characteristics Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
Quality characteristics Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Quality characteristics Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
Quality characteristics Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Quality characteristics Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Quality characteristics Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Quality characteristics Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Quality characteristics Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2022, Pages 237-249]
Quality characteristics Aqueous extraction of oil from flaxseed and evaluation of its storage stability and physicochemical properties during storage [Volume 20, Issue 144, 2023, Pages 48-62]
Quality control Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
Quality control Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
Quality control Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Quality control Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
Quality criteria The role of national and international standards on quality and purity criteria for olive oil. [Volume 10, Issue 39, 2013, Pages 77-83]
Quality Factors Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
Quality feature The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Quality improvement A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
Quality improvement An overview of the application of advanced non-thermal technologies in the food industry [Volume 22, Issue 159, 2025, Pages 27-42]
Quality Indicators Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.( and determining effective diffusion coefficient in optimum conditions [Volume 5, Issue 19, 2008, Pages 47-56]
Quality of extracted RNA Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry Matter for molecular detection of enteric viruses using response surface model [Volume 8, Issue 31, 2011, Pages 61-72]
Quality of fish Effects of delayed icing on the quality characteristics of Rutilus frisii kutum [Volume 12, Issue 49, 2015, Pages 21-30]
Quality of oil Olive Oil Extraction From Three Olive Varieties Using Enzyme Processing [Volume 4, Issue 12, 2007, Pages 45-53]
Quality Parameter CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Quality parameters Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets [Volume 15, Issue 78, 0, Pages 191-203]
Quality parameters Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Quality properties [Volume 13, Issue 61, 2016, Pages 121-109]
Quality properties Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Quality properties Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region [Volume 17, Issue 102, 2020, Pages 93-102]
Quality؛Wheat؛Bread؛Classification Comparing the efficiency of wheat quality classification tests with an emphasis on the novel glutenin macro polymer (GMP) method [Volume 8, Issue 31, 2011, Pages 21-34]
Quantitative and qualitative characteristics Study of Ahmad aghaei pistachio storage with citric acid, ascorbic acid, polyethylene and polystyrene pack [Volume 17, Issue 108, 2020, Pages 137-150]
Quantitative and Qualitative Traits Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita [Volume 15, Issue 85, 0, Pages 49-59]
Quantitative measurement Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
Quark Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Quercus.(Persica and Libani) Determination of some physical and mechanical properties of two varieties of quercus (Libani and Persica) Tahmasebi, M. 1*, Tavakoli, T. 2, Khoshtaghaza, M. H. 3 [Volume 6, Issue 23, 2009, Pages 87-94]
Quince drying [Volume 13, Issue 50, 2016, Pages 239-249]
Quince fruit Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Quince seed Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Quince seed gum Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Quince seed gum Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Quince seed gum Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2022, Pages 349-358]
Quince Seed mucilage Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
Quince Seed mucilage Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Quince Seed mucilage A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Quince Seed mucilage The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Quince seed mucilage vanilla ice cream physicochemical properties Hardness Sensory evaluation Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Quince seed musillage Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Quinoa Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Quinoa The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Quinoa The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Quinoa Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie [Volume 19, Issue 132, 2022, Pages 223-235]
Quinoa Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Quinoa Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA) [Volume 21, Issue 149, 2024, Pages 129-139]
Quinoa Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa [Volume 21, Issue 156, 2024, Pages 38-48]
Quinoa Quinoa flour and Malva neglecta powder as functional components to improve the quality of gluten-free rice cake formulation [(Articles in Press)]
Quinoa bar Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Quinoa flour Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage [Volume 19, Issue 125, 2022, Pages 205-223]
Quinoa flour Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
Quinoa flour Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa [Volume 21, Issue 153, 2024, Pages 174-191]
Quinoa flour Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert [Volume 21, Issue 157, 2024, Pages 205-219]
Quinoa malt Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Quinoa seed Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Quinoa seed flour Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Quinoa starch Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Quinoa starch Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Quinoline Yellow Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]

R

Rabbi date seed Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Radial base function (RBF) model Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Radiation Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Radiation Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Radiation Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Radiation intensity Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Radiation power Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Radical Receptor Power Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Radical Receptor Power Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Radical scavenging Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices Mohamadi, M. 1 ïª, Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3 [Volume 12, Issue 46, 2015, Pages 49-59]
Radical scavenging Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Radical Scavenging Activity Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn (Q. castaneifolia var castaneifolia) [Volume 9, Issue 35, 2012, Pages 45-56]
Radish leaf extract Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Rainbow trout Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
Rainbow trout Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged [Volume 8, Issue 29, 2011, Pages 47-56]
Rainbow trout Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments [Volume 8, Issue 34, 2011, Pages 1-11]
Rainbow trout Investigation of antibacterial and antioxidant activity of turmeric extract (Curcuma Longa) on rainbow trout (Oncorhynchus mykiss) in vitro [Volume 9, Issue 35, 2012, Pages 77-87]
Rainbow trout Effect of gelatin coatings on chemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 9, Issue 37, 2012, Pages 67-76]
Rainbow trout Effect of polyphenols green tea on microbial and chemical change rainbow trout (Oncorhynchus mykiss) during storage in ice [Volume 10, Issue 38, 2013, Pages 1-9]
Rainbow trout Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature Zargar, M. 1, Yeganeh, S. 2 ïª, Razavi, S. H. 3, Ojagh, S. M. 4 [Volume 11, Issue 44, 2014, Pages 71-81]
Rainbow trout Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet [Volume 12, Issue 46, 2015, Pages 229-241]
Rainbow trout [Volume 13, Issue 61, 2016, Pages 24-17]
Rainbow trout Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Rainbow trout Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Rainbow trout The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Rainbow trout Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Rainbow trout The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Rainbow trout Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet [Volume 19, Issue 133, 2022, Pages 29-41]
Rainbow trout Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Rainbow trout Investigate the effect of gelatin film containing probiotics of Bifidobacterium bifidum and Lactobacillus rhamnosus on the survival of Staphylococcus aureus and physicochemical properties of rainbow trout fillet [Volume 21, Issue 148, 2024, Pages 62-78]
Rainbow trout fillet Effect of antimicrobial coating on shelf-life extension of rainbow trout (Oncorhynchus mykiss) [Volume 9, Issue 34, 2012, Pages 13-23]
Rainbow trout fillet The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage [Volume 12, Issue 49, 2015, Pages 11-20]
Rainbow trout fillet Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
Rainbow trout fillet Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0Â±1.0 Â°C) [Volume 19, Issue 128, 2022, Pages 37-56]
Rainbow trout fillet The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Rainbow trout fillet The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Rainbow trout (Oncorhynchus mykis) Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Rainbow trout (Oncorhynchus mykiss) Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
Rainbow trout (Oncorhynchus mykiss) The effect of light salting, vacuum packaging and their synergistic effecton on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4Â°CÂ±1 [Volume 8, Issue 32, 2011, Pages 35-44]
Raisin Estimation of Moisture Desorption Isotherms for Thompson Seedless Raisins and Determining the Best Appropriate Model [Volume 4, Issue 14, 2007, Pages 49-58]
Raisin Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
Raisin Effect of lipid edible coating (Glyceryl monoestearate and Carnauba wax) on shelf life of raisin [Volume 12, Issue 48, 2015, Pages 139-151]
Raisin Concentrate Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
Raisin Nano Zinc Oxide Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Raman Spectroscopy Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
Rancimat Estimation of the relative stability of vegetable oils in terms of the accelerated tests [Volume 8, Issue 28, 2011, Pages 11-17]
Rancimat Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Rancimat test Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
Rapeseed Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Rapeseed meal Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Rapeseeds Determination and investigation of some physical properties of seven variety rapeseed [Volume 5, Issue 19, 2008, Pages 21-27]
Rapture force Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Rasheh Grape Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Rasheh variety grape concentrate Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
Rasht Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city [Volume 21, Issue 152, 2024, Pages 107-116]
Raspberry [Volume 13, Issue 50, 2016, Pages 53-65]
Raspberry Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Raspberry Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Raw cane juice Refining of raw cane juice with bentonit:l- determination of optimum quantity of bentonit & pH [Volume 2, Issue 7, 2005, Pages 1-10]
Raw cashew Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Raw hamburgers Study of Sarcocyst in Raw , Ready to Sell Hamburgers in Tehran [Volume 4, Issue 15, 2007, Pages 65-71]
Raw milk Influence of antibiotic residues on lactic coagulation of milk [Volume 2, Issue 7, 2005, Pages 43-51]
Raw milk Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
Raw milk Prediction of Microbial Quality in Raw Milk by Mathematical Models [Volume 4, Issue 15, 2007, Pages 53-63]
Raw milk Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
Raw milk Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Raw milk Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Raw milk cheese Isolation and identification of the indigenous lactic acid bacteria from Lighvan cheese [Volume 9, Issue 37, 2012, Pages 9-22]
Raw milk quality Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Raw pistachio Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]
Raw sugar-beet juice The investigation of bentonite and gelatin effects on purification indexes of raw sugar beet juice to production of liquid sugar [Volume 12, Issue 48, 2015, Pages 175-190]
Reactor Efficiency of Air Lift Reactor in Producing Single Cell Protein from Cheese Whey [Volume 4, Issue 13, 2007, Pages 47-56]
Ready-to-eat vegetables Optimization of extraction and concentration methods of enteric viruses from the surface of ready to Eat vegetables using MS2 coliphage as a model Bahreini, M.1 ïª, Habibi Najafi, M. B.2; Bassami, M. R.3; Yavarmanesh, M2. [Volume 11, Issue 43, 2014, Pages 10-1]
Real-time PCR Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique [Volume 19, Issue 133, 2022, Pages 167-173]
Recombinant chymosin Optimization of calf rennin gene and construction of gene construct for the recombinant chymosin production in Pichia pastoris [Volume 15, Issue 81, 0, Pages 399-412]
Recombined milk Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
Recovery Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Recycling dryer Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Red beet Application of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Red beet Extraction of red beet extract with Î²-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Red beetroot Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Red beetroot extract Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Red beetroot powder Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
Red bell pepper Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Red cabbage Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy [Volume 18, Issue 110, 2021, Pages 129-140]
Red cabbage Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Redcurrant The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Red grape Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
Redness index Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Red pepper Aflatoxins and ochratoxin a contamination in Iranian red pepper after harvesting Salari, R.1ïª, Habibi Najafi, M. B.2, Boroushaki, M. T.3, Mortazavi, S. A. 2, Fathi Najafi, M. 4 [Volume 10, Issue 41, 2013, Pages 47-57]
Red pepper [Volume 13, Issue 52, 2016, Pages 173-184]
Red pepper Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Red Sugar – Liquorice The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
Reduced fat chocolate The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 ïª, Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6 [Volume 11, Issue 42, 2014, Pages 141-153]
Reduced oxygen packaging A new integrated model to evaluate time-temperature indicators for fresh seafood with the purpose of protection against botulism [Volume 12, Issue 49, 2015, Pages 133-143]
Reduced sugar Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot [Volume 19, Issue 132, 2022, Pages 211-221]
Reducing oil Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini [Volume 12, Issue 47, 2015, Pages 75-85]
Reducing power Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn (Q. castaneifolia var castaneifolia) [Volume 9, Issue 35, 2012, Pages 45-56]
Reducing power Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum [Volume 21, Issue 151, 2024, Pages 32-44]
Reducing sugar Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
Reduction power Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices Mohamadi, M. 1 ïª, Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3 [Volume 12, Issue 46, 2015, Pages 49-59]
Reference [Volume 15, Issue 84, 0, Pages 13-22]
Reference Method Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Refining The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Reflectance Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Refractance window dryer [Volume 13, Issue 50, 2016, Pages 185-192]
Refractive Index Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
Refrigerated storage Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4Â±1Â°c) [Volume 8, Issue 34, 2011, Pages 101-111]
Refrigerator Temperature Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Regresion Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Regression Estimation of nitrate content in tomato using image features [Volume 21, Issue 152, 2024, Pages 1-16]
Regression relationship Determination of chemical composition and fillet yield of silver carp (Hypophtalmichtys molitrix) for grading and nutritional labeling of its product: Based on regression equations [Volume 8, Issue 32, 2011, Pages 1-10]
Reheating Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Rehydration Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Rehydration Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Rehydration Investigating the effect of microwave power on moisture diffusivity and drying kinetics of faba beans: An experimental and modeling study [Volume 21, Issue 155, 2024, Pages 213-224]
Rehydration Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Rehydration ability [Volume 13, Issue 50, 2016, Pages 145-157]
Rehydration Capacity [Volume 13, Issue 50, 2016, Pages 53-65]
Rehydration Capacity Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Rejection percent Effect of operating parameters on performance of nanofiltration of sugar beet press water M. Shahidi Noghabi 1,2 , S. M. A. Razavi 3, S. M. Mousavi 4, M. Elahi 5 [Volume 11, Issue 45, 2014, Pages 123-131]
Relative stability Estimation of the relative stability of vegetable oils in terms of the accelerated tests [Volume 8, Issue 28, 2011, Pages 11-17]
Release An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
Release Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Release Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
Release Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Release Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions [Volume 19, Issue 127, 2022, Pages 291-303]
Release Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Release model Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
Rennet type Effect of rennet type, container and ripening period on physicochemical and microbial properties of local Kurdish cheese [Volume 9, Issue 37, 2012, Pages 135-147]
Replacement Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Research and Development The effects of technology spillovers on private sector investment in Iran's food-agricultural industries [Volume 21, Issue 151, 2024, Pages 61-75]
Reshteh Ashi Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Residual activity Combined effect of ultrasound and heat on orange pectin methylesterase [Volume 8, Issue 30, 2011, Pages 101-111]
Residual Nitrite Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Residue Effect of tomato paste production stages on decreasing diazinon residue Baratian Ghorghi, Z. 1 ïª, Sadeghi Mahoonak, A. R. 2, Ghorbani, M. 2, shaeghi, M. 3 [Volume 12, Issue 46, 2015, Pages 177-186]
Residue Study on the Enrofloxacin Residues in Chicken Tissues by HPLC [Volume 4, Issue 13, 2007, Pages 11-17]
Residue of toxin Determination of Diazinon residue in honey samples from Damavand region [Volume 15, Issue 83, 0, Pages 421-428]
Residue of toxin Determination of Fluvalinate residue in honey samples of Damavand region [Volume 15, Issue 85, 0, Pages 459-466]
Resistance to acid Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt [Volume 21, Issue 157, 2024, Pages 82-99]
Resistance to bile salts Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt [Volume 21, Issue 157, 2024, Pages 82-99]
Resistant starch [Volume 13, Issue 50, 2016, Pages 183-193]
Resistant starch Effect of ultrasound assisted acid hydrolysis in combination with heat moisture treatment on digestibility and physicochemical properties of corn starch [Volume 15, Issue 85, 0, Pages 357-367]
Resistant starch Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Resistant starch Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Resistant starch Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Resistant starch Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Resnet50 Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Resonant frequency Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Respiration Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Respiration Rate Study the effect of temperature and slicing on respiration rate of peeled carrot [Volume 8, Issue 29, 2011, Pages 1-8]
Respiration Rate Changes of the bioactive compounds, antioxidant activity and respiration rate of blood orange during storage Mohammadhosseini, Z. 1, Hashemi, M. 2ïª, Mohammadi A. 3, Badie, F. 4, Eshghi, S. 1, Ahmadisomeeh, K. 5 [Volume 11, Issue 43, 2014, Pages 41-52]
Respiration Rate Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
Respiration Rate Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Response Level Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Response Level Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Response Level Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Response surface Effect of processing conditions on chemical and sensory properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend. [Volume 6, Issue 20, 2009, Pages 85-96]
Response surface Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend [Volume 9, Issue 36, 2012, Pages 65-76]
Response surface Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Response surface Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols [Volume 19, Issue 128, 2022, Pages 303-314]
Response surface Optimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Response surface Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Response surface Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2022, Pages 187-196]
Response surface Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Response surface The effect of ultrasound pretreatment on the antioxidant properties of hydrolyzed protein from flaxseed meal using alcalase and pancreatin enzymes by response surface methodology [Volume 21, Issue 147, 2024, Pages 187-205]
Response surface Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Response surface method Evaluating the effects of glycerol and sorbitol on the properties of edible soy protein-based films using response surface methodology [Volume 10, Issue 40, 2013, Pages 103-116]
Response surface method Evaluation of the effect of using glucose oxidase and xylanase enzymes on Toast bread flours characteristics. Salehifar, M. 1, Shafisoltani, M. 2 ïª, Hashemi, M. 3 [Volume 11, Issue 43, 2014, Pages 135-147]
Response surface method Optimization of microwave-assisted extraction of pectin from peas pod by response surface method [Volume 15, Issue 80, 0, Pages 349-360]
Response surface method Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Response surface method Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Response surface method Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Response surface method Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Response surface method Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Response surface method Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Response surface method optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil [Volume 18, Issue 120, 2021, Pages 389-400]
Response surface method Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method [Volume 19, Issue 133, 2022, Pages 127-140]
Response surface method Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process [Volume 19, Issue 133, 2022, Pages 141-153]
Response surface method Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Response surface method Optimization of mucilage extraction conditions from (Althaea officinalis) using microwaves and by the response surface methodology [Volume 21, Issue 157, 2024, Pages 176-190]
Response Surface Methodology Keywords: Agar [Volume 13, Issue 50, 2016, Pages 103-114]
Response Surface Methodology (RSM) Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Restructured food Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Retentate Effect of processing conditions on chemical and sensory properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend. [Volume 6, Issue 20, 2009, Pages 85-96]
Retentate Determination of coagulation and chemical characteristics of UF-Feta cheese made from retentate powder in different levels of fat and CaCl2 [Volume 9, Issue 35, 2012, Pages 25-34]
Retentate Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend [Volume 9, Issue 36, 2012, Pages 65-76]
Retentate [Volume 14, Issue 63, 2017, Pages 91-104]
Retentate Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period [Volume 21, Issue 151, 2024, Pages 209-225]
Retrogradation A microscopic and sensorial study of traditional Iranian breads [Volume 6, Issue 22, 2009, Pages 83-93]
Retrograded waxy corn starch Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread [Volume 4, Issue 15, 2007, Pages 1-8]
Reverst us miss Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them [Volume 5, Issue 16, 2008, Pages 29-35]
Rheoligical properties Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread [Volume 4, Issue 15, 2007, Pages 1-8]
Rheological Effect of rice bran addition on dough rheology and textural properties of Barbary bread [Volume 6, Issue 20, 2009, Pages 23-31]
Rheological Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Rheological The Effect of Sage Seed and Tragacanth Native Gums on Physicochemical, Rheological and Sensory Properties of Ketchup [Volume 15, Issue 81, 0, Pages 387-398]
Rheological Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Rheological behavior Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Rheological behavior Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Rheological behavior Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Rheological characteristics The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
Rheological characteristics Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
Rheological characteristics Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread [Volume 8, Issue 28, 2011, Pages 1-10]
Rheological characteristics Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 131-143]
Rheological characteristics Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2022, Pages 107-115]
Rheological models Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Rheological properties The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
Rheological properties Evaluation of the Influence of Different Levels of Sodium Stearoyl Lactylate (SSL) on Dough Rheological Properties and Quality of Taftoon [Volume 4, Issue 14, 2007, Pages 31-39]
Rheological properties Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
Rheological properties Evaluation of the effect of Soy Flour on rheological properties of ice cream [Volume 8, Issue 32, 2011, Pages 107-114]
Rheological properties Investigation of rheological properties of enriched orange drink using rice bran extract [Volume 10, Issue 40, 2013, Pages 117-128]
Rheological properties Determination of rheological properties of grape molasses [Volume 10, Issue 40, 2013, Pages 129-137]
Rheological properties Effect of fat content on rheological and physical properties of vanilla ice cream Mostafavi, F.1* , Mazaheri Tehrani, M.2, Mohebbi, M.3 [Volume 11, Issue 45, 2014, Pages 55-64]
Rheological properties The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1 [Volume 11, Issue 42, 2014, Pages 81-93]
Rheological properties Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace [Volume 12, Issue 47, 2015, Pages 97-108]
Rheological properties Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter [Volume 12, Issue 48, 2015, Pages 191-201]
Rheological properties Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Rheological properties [Volume 13, Issue 50, 2016, Pages 113-123]
Rheological properties Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Rheological properties Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Rheological properties [Volume 13, Issue 60, 2016, Pages 93-104]
Rheological properties Determine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Rheological properties Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise [Volume 15, Issue 80, 0, Pages 121-130]
Rheological properties Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
Rheological properties The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Rheological properties Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
Rheological properties Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Rheological properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
Rheological properties The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
Rheological properties The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Rheological properties Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Rheological properties Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
Rheological properties Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp. [Volume 18, Issue 114, 2021, Pages 83-94]
Rheological properties Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Rheological properties Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Rheological properties The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate [Volume 18, Issue 119, 2021, Pages 115-131]
Rheological properties Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Rheological properties Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Rheological properties Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese [Volume 19, Issue 125, 2022, Pages 35-46]
Rheological properties The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates [Volume 19, Issue 125, 2022, Pages 359-367]
Rheological properties The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Rheological properties Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Rheological properties The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Rheological properties Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Rheological properties The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream [Volume 21, Issue 156, 2024, Pages 1-18]
Rheological properties Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Rheological properties Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Rheological properties Evaluation of the rheological characteristics of processed cheese produced from sodium caseinate, pea protein and corn oil [Volume 22, Issue 167, 2025, Pages 28-43]
Rheology Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solution [Volume 2, Issue 7, 2005, Pages 29-42]
Rheology The Effect of Natural and Synthetic Sweeteners on Rheological Behaviors of Locust Bean Gum (LBG) Solutions [Volume 4, Issue 14, 2007, Pages 1-7]
Rheology Effect of flour hydration on rheological characterization of bread dough [Volume 6, Issue 22, 2009, Pages 35-44]
Rheology Influence of some hydrocolloids on dough rheological properties and staling of baguette bread [Volume 6, Issue 22, 2009, Pages 101-107]
Rheology Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. [Volume 8, Issue 30, 2011, Pages 113-125]
Rheology Effect of xanthan gum on textural and rheological properties of Iranian low â fat white cheese [Volume 8, Issue 34, 2011, Pages 35-45]
Rheology Investigation of the effect of some sweeteners on rheological properties of food hydrocolloidal solutions [Volume 9, Issue 34, 2012, Pages 45-51]
Rheology Evaluation of some rheological and sensory properties of instant yoghurt Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 ïª, Seyedein Ardebili , S. M. 3 [Volume 12, Issue 46, 2015, Pages 155-166]
Rheology Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Rheology Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Rheology Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Rheology Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Rheology Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Rheology Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Rheology Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Rheology Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Rheology Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
Rheology Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Rheology Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
Rheology Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Rheology Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
Rheology Effect of intensity and time ultrasound on rheological properties of extracted Ã_glucan of flour oat [Volume 17, Issue 106, 2020, Pages 85-93]
Rheology Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Rheology Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Rheology Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Rheology The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2022, Pages 77-89]
Rheology Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening [Volume 20, Issue 134, 2023, Pages 47-60]
Rheology Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Rheology Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]
Rheology Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Rheology of Dough Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed [Volume 12, Issue 48, 2015, Pages 231-244]
Rheum's juice Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice [Volume 21, Issue 151, 2024, Pages 126-146]
Rhizubium radiobacter PTCC 1654 [Volume 15, Issue 81, 0, Pages 201-215]
Rhodotorola mucilaginosa The study of xylitol production by Rhodotorula mucilaginosa isolated from nature [Volume 12, Issue 47, 2015, Pages 21-30]
Rhus coriaria L valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Rice Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
Rice Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Rice Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Rice Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
Rice The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
Rice Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Rice Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Rice Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Rice Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Rice Assessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
Rice Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Rice Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Rice Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Rice Quinoa flour and Malva neglecta powder as functional components to improve the quality of gluten-free rice cake formulation [(Articles in Press)]
Rice bran Effect of rice bran addition on dough rheology and textural properties of Barbary bread [Volume 6, Issue 20, 2009, Pages 23-31]
Rice bran Determining the physicochemical and sensory properties of low-fat burgers with rice bran and walnuts [Volume 15, Issue 84, 0, Pages 1-12]
Rice bran Functional characteristics of rice bran protein isolate (Hashemi cultivar) [Volume 15, Issue 85, 0, Pages 467-478]
Rice bran Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Rice bran The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Rice bran Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
Rice bran The effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Rice bran Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2022, Pages 107-115]
Rice bran Comparing the effects of hydrothermal and microwave processes on the physicochemical Properties of rice bran [Volume 21, Issue 153, 2024, Pages 116-127]
Rice bran The Effect of Substituting Wheat Flour with Rice Bran and Red Ginger (Zingiber officinale var. rubrum) on the Texture Profile of Cookies [(Articles in Press)]
Rice bran oil Evaluation of methods for the separation of gamma oryzanol from Iranian rice rran oil varieties [Volume 8, Issue 32, 2011, Pages 95-105]
Rice bran oil The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Rice bran oil PHYSICOCHEMICAL CHARACTERISTICS OF BLACK RICE BRAN OIL BASED ON STABILIZED OVEN WITH MACERATION EXTRACTION [Volume 22, Issue 164, 2025, Pages 30-39]
Rice bran protein Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Rice bran protein Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein [Volume 19, Issue 124, 2022, Pages 157-170]
Rice bran protein Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme [Volume 21, Issue 148, 2024, Pages 112-126]
Rice flour Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Rice flour Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Rice flour Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Rice flour Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2022, Pages 211-224]
Rice flour Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Rice flour Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Rice flour Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Rice flour Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa [Volume 21, Issue 153, 2024, Pages 174-191]
Rice flour Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa [Volume 21, Issue 156, 2024, Pages 38-48]
Rice husk sourdough Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Rice starch Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Rice starch Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Ricinoleic acid [Volume 13, Issue 61, 2016, Pages 140-131]
Ricotta Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
Ricotta Foam Mat Drying of Ricotta Cheese and Predicting its Characteristics with Artificial Neural Network Model [Volume 18, Issue 115, 2021, Pages 247-257]
Ricotta Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
Ricotta The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Rigor mortis Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4Â±1Â°c) [Volume 8, Issue 34, 2011, Pages 101-111]
Rigor mortis Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Ripening Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope Sarbazi, M. 1 ïª, Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4 [Volume 11, Issue 43, 2014, Pages 91-101]
Ripening Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Ripening Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture [Volume 19, Issue 125, 2022, Pages 89-99]
Ripening index Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Risk assessment Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Risk assessment Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products [Volume 17, Issue 104, 2020, Pages 65-78]
RNA extraction yield Evaluation of correlation between quality and amount of the extracted viral RNA from raw milk with the amount of raw milk dry Matter for molecular detection of enteric viruses using response surface model [Volume 8, Issue 31, 2011, Pages 61-72]
Road transport Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Roasted cashew Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Roasting Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes [Volume 6, Issue 22, 2009, Pages 45-55]
Roasting Moisture, texture and sensory changes in pistachio nuts as affected by roasting temperature and storage time [Volume 8, Issue 28, 2011, Pages 101-110]
Roasting The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Roasting Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Roasting Investigating the Effect of Raw Material and Temperature and Method of Process of Sunflower kernel on the Chemical, Sensory Properties and Shelf-life of Packaged kernel Sunflower [Volume 17, Issue 98, 2020, Pages 1-12]
Roasting The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Roasting Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Roasting Investigating the nutritional, technological and sensory properties of compact food bar containing raw and processed quinoa [Volume 21, Issue 153, 2024, Pages 174-191]
Roasting Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour [Volume 22, Issue 161, 2025, Pages 42-55]
Rock candy Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Rooster comb Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Rose extract Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Rose hip Optimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
Roselle Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
Rosemary Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil [Volume 10, Issue 39, 2013, Pages 85-95]
Rosemary Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
Rosemary Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Rosemary Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Rosemary essential oil Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Rosemary essential oil Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Rosemary essential oil Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition [Volume 19, Issue 125, 2022, Pages 381-394]
Rosemary extract Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
Rosemary extract [Volume 13, Issue 50, 2016, Pages 33-39]
Rosemary extract Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Rosemary plant Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]
Rosemary plant The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Rosemary Plant Extract Comparison between different techniques for extracting rosemary extract: solvent, extraction method, particle size, plant to solvent ratio [Volume 21, Issue 153, 2024, Pages 13-28]
Rosmarinus officinalis Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Rosmarinus officinalis Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Rosmarinus officinalis Investigating the effect of essential oils of Ferulago contracta , Rosmarinus officinalis and Lavandula officinalis plants on the thermal stability of camellia oil under accelerated conditions [Volume 21, Issue 153, 2024, Pages 144-156]
Rotary Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Rotary cylindrical dryer Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Roti Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Rotting Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Rough rice Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Rounder Design, construction, and evaluation of divider and rounder for Iranian bread dough Karimi, M.1, Sheikholeslami, Z.1,Naghipour, F. 2, Sahraiyan, B. 2ïª, Ghiafeh Davoodi, M.1 [Volume 11, Issue 43, 2014, Pages 149-159]
Roundness Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer [Volume 12, Issue 47, 2015, Pages 109-122]
Row milk Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
RSM Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
RSM Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
RSM Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
RSM Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
RSM Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]
RSM [Volume 14, Issue 65, 2017, Pages 85-96]
RSM [Volume 14, Issue 66, 2017, Pages 16-1]
RSM Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
RSM Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
RSM Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
RSM Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
RSM Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
RSM Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
RSM Design The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
R software Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS) [Volume 19, Issue 133, 2022, Pages 337-348]
Rubia tinctorum Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
Rumex alveollatus Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Rupture energy Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Rupture force Determination of some physical and mechanical properties of two varieties of quercus (Libani and Persica) Tahmasebi, M. 1*, Tavakoli, T. 2, Khoshtaghaza, M. H. 3 [Volume 6, Issue 23, 2009, Pages 87-94]
Rupture force Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Rupturing Some of mechanical properties of black-eyed pea (Vigna sinensis L) Rasekh, M. ïª [Volume 11, Issue 44, 2014, Pages 35-46]
Rural development Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Rusk flour The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Russian knapweed Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Rutab The use of digital imaging for evaluating color changes of rutab during drying in a cabinet drier [Volume 6, Issue 21, 2009, Pages 43-52]
Rutilus frisii kutum Effects of delayed icing on the quality characteristics of Rutilus frisii kutum [Volume 12, Issue 49, 2015, Pages 21-30]
Rye Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
Rye Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Rye flour Study of replacing wheat flour with rye flour on Sangak Bread shelf-life [Volume 8, Issue 34, 2011, Pages 77-85]

S

Sabzevar local cookie Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Saccharomyces cerevisiae The study of CO2 production and growth rate in suitable industrial strains of Saccharomyces cerevisiae for production of bakers yeast [Volume 8, Issue 31, 2011, Pages 35-44]
Saccharomyces cerevisiae Evaluation of Escherichia coli and Saccharomyces cerevisiae inactivation in sonicated pomegranate juice Alighourchi, H. R. 1, Barzegar, M. 2 ïª, Sahari, M. A. 3, Abbasi, S. 2 [Volume 11, Issue 44, 2014, Pages 23-33]
Saccharomyces cerevisiae Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
Saccharomyces cerevisiae Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough [Volume 19, Issue 124, 2022, Pages 19-30]
Safety Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
Safety Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
Safety A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Safflower oil Optimization of functional diacylglycerol (DAG) oil Production from safflower oil and evaluation of its properties Sahafi, S. M. 1, Goli, S. A. H. 2ïª, Kadivar, M. 3 [Volume 11, Issue 43, 2014, Pages 103-112]
Safflower oil The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Saffron corm Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Saffron (Crocus sativus L.) stigma Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Saffron extract Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Saffron flower Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Saffron petal Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2022, Pages 17-31]
Saffron petal extract Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract [Volume 21, Issue 148, 2024, Pages 141-153]
Safranal The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
Sage Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Sage (Salvia officinalis) Application of edible coatings incorporated Sage (Salvia officinalis) alcoholic extract for inhibition of Aspergillus flavus growth on pistachio kernel [Volume 9, Issue 34, 2012, Pages 85-95]
Sage seed The Effect of Sage Seed and Tragacanth Native Gums on Physicochemical, Rheological and Sensory Properties of Ketchup [Volume 15, Issue 81, 0, Pages 387-398]
Sago starch Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]
Sago starch Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]
Salad and packaged vegetables Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Salep [Volume 13, Issue 50, 2016, Pages 23-31]
Salep Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Salep Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Salep Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Salicornia Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Salicylic acid The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Salicylic acid Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
Salicylic acid Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. âSharoudiâ [Volume 16, Issue 92, 2019, Pages 177-189]
Salinity Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries [Volume 8, Issue 34, 2011, Pages 67-75]
Salinity stress The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Salix aegyptiaca L Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Salix aegyptiaca L Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Salmonella Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
Salmonella Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
Salmonella Isolation and identification of antibiotic-resistant Salmonella spp. from local Koozeh and Poosti cheeses [Volume 21, Issue 152, 2024, Pages 64-76]
Salmonella enteric The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Salmonella enterica Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
Salmonella enterica Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Salmonella enterica Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Salmonella spp Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Salmonella typhimurium Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Salmonella typhymuriu Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora Boroumand, A. 1*, Hamedi, M. 2, Emamjome, Z. 3, Razavi, S. H.3 [Volume 10, Issue 41, 2013, Pages 13-21]
Salmonellosis Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Salt 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 [Volume 13, Issue 55, 2016, Pages 13-22]
Salt The Effect of Different Salt Concentrations on the Physicochemical and Sensory Properties of Probiotic White Cheese Prepared by Ultrafiltration Method [Volume 15, Issue 83, 0, Pages 203-215]
Salt The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Salted and dried shrimp Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Saltiness perception Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Salt reduction Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Salvia Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Salvia The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Salvia extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
Salvia hispanica Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Salvia leriifolia Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Salvia leriifolia leaf Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger [Volume 8, Issue 30, 2011, Pages 126-136]
Salvia macrosiphon Boiss seed gum Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Salvia macrosiphon L Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Salvia mirzayanii Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil [Volume 19, Issue 131, 2022, Pages 223-231]
Salvia officinalis essential oil Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Salvia officinalis essential oil Investigating the Functional, Mechanical and Structural Characteristics of Soy Protein Isolate Biodegradable Film Containing Nanoclay (Montmorillonite) and Salvia officinalis Essential oil [Volume 21, Issue 146, 2024, Pages 93-105]
Salvia rhytidea Benth Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 19, Issue 125, 2022, Pages 195-203]
Sangak Study of the effect of slow freezing and frozen storage on sensory characteristics of Sangak and Barbari breads [Volume 6, Issue 20, 2009, Pages 65-75]
Sangak bread Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 145-154]
Sangak bread Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sangak bread The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Sangak bread Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth [Volume 21, Issue 149, 2024, Pages 114-128]
Sanginak flour and rheological properties Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Saponification Evaluation of methods for the separation of gamma oryzanol from Iranian rice rran oil varieties [Volume 8, Issue 32, 2011, Pages 95-105]
Saqez [Volume 14, Issue 64, 2017, Pages 115-103]
Sarcocyst Study of Sarcocyst in Raw , Ready to Sell Hamburgers in Tehran [Volume 4, Issue 15, 2007, Pages 65-71]
Sardary variety Comparison of Some of Physical and Mechanical Properties of Sound and Sunn Pest-Damaged Wheat Kernel of Salary Variety (for Identification) [Volume 4, Issue 14, 2007, Pages 21-30]
Sardasht black grape Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Sargassum algae Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill [Volume 15, Issue 82, 0, Pages 201-212]
Satina Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
Saturated acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Saturated and unsaturated oils Effect of saturated and unsaturated oils in bioplastic (PHB) Production via Azotobacter chorrochocum Bacteria [Volume 8, Issue 29, 2011, Pages 19-27]
Saturated fatty acids Advantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Saturated fatty acids Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Saturated fatty acids Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.) [Volume 21, Issue 149, 2024, Pages 25-39]
Saturation salt Adsorption and desorption equilibrium moisture content and isosteric heat of estamaran date [Volume 8, Issue 28, 2011, Pages 19-30]
Satureja hortensis Evaluation of Antimicrobial Activites of Satureja hortensis L. Essential oil Against Some Food Born Pathogenic and Spoilage Microorganism [Volume 15, Issue 85, 0, Pages 393-405]
Satureja hortensis Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Satureja hortensis Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Satureja hortensis extract Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets [Volume 15, Issue 78, 0, Pages 191-203]
Satureja khuzestanica Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Satureja rechingeri Study of the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Rishnigari savory extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature. [Volume 21, Issue 154, 2024, Pages 15-35]
Satureja rechingeri essential oil Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
Satureja sahendica Bornm Optimization of essential oil extraction from Satureja sahendica Bornm. [Volume 21, Issue 148, 2024, Pages 103-111]
Sauce The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc [Volume 15, Issue 84, 0, Pages 125-136]
Sauce Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
S. aureus Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Sausage Evaluation of Sensory Characteristics of Sausage [Volume 4, Issue 15, 2007, Pages 9-18]
Sausage Study the effect of melon seed meal as fat replacer on chemical & organoleptical characteristics of meat products Abedini, M. 1*, Varidi, M. J. 2, Shahidi, F. 3, Marashi, S. H. 4 [Volume 6, Issue 23, 2009, Pages 51-58]
Sausage [Volume 13, Issue 61, 2016, Pages 108-99]
Sausage â Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite) [Volume 15, Issue 84, 0, Pages 469-480]
Sausage Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Sausage Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Sausage Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Sausages Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
Sausages Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes [Volume 19, Issue 128, 2022, Pages 329-338]
Sausages Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Savory extract Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator [Volume 15, Issue 82, 0, Pages 167-176]
SBR Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries [Volume 8, Issue 34, 2011, Pages 67-75]
Scanning electron microscope Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Scanning electron microscope Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus [Volume 21, Issue 150, 2024, Pages 192-205]
Scanning electron microscopy Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
Scanning electron microscopy Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Scavengers Application of active packaging in foods - A review [Volume 10, Issue 38, 2013, Pages 49-68]
Schizochytrium The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Sclerorhachis platyrachis Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Scomberomorus commerson The effect of using chitosan and Î²-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration [Volume 19, Issue 123, 2022, Pages 105-118]
S. commerson Effects of four cooking methods (microwave, grilling, steaming and Shallow fat frying) on lipid oxidation and fatty acid composition of Scomberomorous commerson [Volume 8, Issue 32, 2011, Pages 53-61]
Screw-rotation speed Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
SDGs Leveraging Blockchain Technology for Food Supply Chain to Avoid the Intermediaries in Bangladesh [(Articles in Press)]
SDS-PAGE [Volume 14, Issue 63, 2017, Pages 241-231]
Sea cucumber Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Seafoods A new integrated model to evaluate time-temperature indicators for fresh seafood with the purpose of protection against botulism [Volume 12, Issue 49, 2015, Pages 133-143]
Seasonal variation Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Seasonal variation Bioaccumulation and human health risk assessment of heavy metals in fish cultured in metropolitan city lakes: A case study in Bengaluru, South India [Volume 21, Issue 155, 2024, Pages 41-57]
Season salad Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Secondary metabolites Physiological and Biological Potential of Dark-Red Autumn Leaves of Smilax Excelsa L. [Volume 22, Issue 164, 2025, Pages 51-61]
Securigera securidaca Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
Seed Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan [Volume 5, Issue 16, 2008, Pages 69-74]
Seed nuts Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Seed oil Physical and chemical characteristics of Silybum marianum seed oil [Volume 4, Issue 15, 2007, Pages 27-32]
Seed oil Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid [Volume 8, Issue 34, 2011, Pages 87-93]
Seed oil [Volume 14, Issue 64, 2017, Pages 8-1]
Seidlitzia rosmarinus Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum) [Volume 19, Issue 124, 2022, Pages 127-135]
Sekanjabin Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Selenium Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Self-heating Application of active packaging in foods - A review [Volume 10, Issue 38, 2013, Pages 49-68]
Self-heating Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages [Volume 19, Issue 129, 2022, Pages 13-22]
SEM Encapsulation of pomegranate seed oil by sodium caseinate, arabic gum and beta-cyclodextrin [Volume 15, Issue 85, 0, Pages 305-316]
SEM Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Semi-automatic Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pasta [Volume 8, Issue 34, 2011, Pages 112-120]
Semi- fried potato strips Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Semimembranosus muscles Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Semi-volume Barbari bread Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Semolina [Volume 13, Issue 61, 2016, Pages 149-141]
Sense assessment Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties [Volume 21, Issue 149, 2024, Pages 54-80]
Sensitivity Analysis Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Sensitivity Analysis Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Sensitivity Analysis Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Sensitivity Analysis Modeling the effect of ultrasound on viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum [Volume 21, Issue 146, 2024, Pages 158-168]
Sensitivity Analysis Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method [Volume 21, Issue 152, 2024, Pages 181-193]
Sensomaker Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Sensorial indicator [Volume 14, Issue 63, 2017, Pages 15-28]
Sensorial properties Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
Sensorial properties Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Sensorial properties Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Sensory analysis Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads [Volume 5, Issue 19, 2008, Pages 29-35]
Sensory analysis Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated [Volume 9, Issue 35, 2012, Pages 1-15]
Sensory analysis Effect of icing time on the quality of shrimp (Litopenaeus vannamei) [Volume 12, Issue 48, 2015, Pages 1-12]
Sensory analysis [Volume 13, Issue 50, 2016, Pages 207-218]
Sensory analysis The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Sensory analysis Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Sensory analysis Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Sensory analysis The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Sensory analysis Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Sensory analysis Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life [Volume 21, Issue 152, 2024, Pages 17-29]
Sensory analysis Optimization of producing baguette bread containing acorn flour and evaluating its characteristics [Volume 21, Issue 154, 2024, Pages 1-14]
Sensory and Physic chemical Properties Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
Sensory attributes Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes [Volume 6, Issue 22, 2009, Pages 45-55]
Sensory attributes Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial âLiquid Kashk during Refrigeration Storage [Volume 21, Issue 149, 2024, Pages 171-194]
Sensory attributes Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake [Volume 21, Issue 155, 2024, Pages 170-179]
Sensory characteristics Evaluation of Sensory Characteristics of Sausage [Volume 4, Issue 15, 2007, Pages 9-18]
Sensory characteristics Study of the effect of slow freezing and frozen storage on sensory characteristics of Sangak and Barbari breads [Volume 6, Issue 20, 2009, Pages 65-75]
Sensory characteristics Effects of Methylcellulose-wax as combined coating materials on physico-chemical and sensorial characteristics of Thomson navel orange [Volume 12, Issue 49, 2015, Pages 113-122]
Sensory characteristics Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
Sensory characteristics Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Sensory characteristics The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Sensory characteristics Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Sensory characteristics Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage [Volume 18, Issue 116, 2021, Pages 161-170]
Sensory characteristics Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Sensory characteristics Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Sensory characteristics Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Sensory characteristics Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Sensory characteristics Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA) [Volume 21, Issue 149, 2024, Pages 129-139]
Sensory characteristics Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours [Volume 21, Issue 151, 2024, Pages 1-12]
Sensory characteristics The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese [Volume 21, Issue 152, 2024, Pages 165-180]
Sensory characteristics Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Sensory data Analyses of sensory evaluation data using Principal Component Analysis (PCA) [Volume 15, Issue 80, 0, Pages 361-377]
Sensory evaluation An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
Sensory evaluation Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
Sensory evaluation Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
Sensory evaluation Evaluation of Sensory Characteristics of Sausage [Volume 4, Issue 15, 2007, Pages 9-18]
Sensory evaluation Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum [Volume 5, Issue 16, 2008, Pages 1-12]
Sensory evaluation Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
Sensory evaluation Survey of Formulation, Production and Sensory Evaluation of Pistachio Butter [Volume 5, Issue 18, 2008, Pages 19-26]
Sensory evaluation Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
Sensory evaluation The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables [Volume 6, Issue 22, 2009, Pages 13-20]
Sensory evaluation A microscopic and sensorial study of traditional Iranian breads [Volume 6, Issue 22, 2009, Pages 83-93]
Sensory evaluation The effect of pasteurization temprature on texture and sensory properties of persian sturgeon caviar [Volume 9, Issue 37, 2012, Pages 57-65]
Sensory evaluation Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 ïª, Ataye Salehi, A. 3 [Volume 11, Issue 44, 2014, Pages 129-141]
Sensory evaluation Effect of lipid edible coating (Glyceryl monoestearate and Carnauba wax) on shelf life of raisin [Volume 12, Issue 48, 2015, Pages 139-151]
Sensory evaluation The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet [Volume 12, Issue 49, 2015, Pages 187-196]
Sensory evaluation [Volume 13, Issue 50, 2016, Pages 11-21]
Sensory evaluation Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Sensory evaluation The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Sensory evaluation Comparision of the effect of Ferolic and Tanic acid on color stability and organoleptic properties of pomegranate juice at different time of strong in 5 0C [Volume 7, Issue 27, 2010, Pages 73-83]
Sensory evaluation Analyses of sensory evaluation data using Principal Component Analysis (PCA) [Volume 15, Issue 80, 0, Pages 361-377]
Sensory evaluation Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Sensory evaluation Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
Sensory evaluation Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Sensory evaluation Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
Sensory evaluation The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
Sensory evaluation Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Sensory evaluation The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Sensory evaluation Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Sensory evaluation Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Sensory evaluation Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Sensory evaluation Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Sensory evaluation Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Sensory evaluation Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Sensory evaluation The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Sensory evaluation The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Sensory evaluation Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Sensory evaluation Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Sensory evaluation Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Sensory evaluation Formulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Sensory evaluation Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Sensory evaluation Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Sensory evaluation Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Sensory evaluation Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Sensory evaluation Enrichment of ice cream produced with kernel flour and elderberry mantle [Volume 21, Issue 147, 2024, Pages 162-173]
Sensory evaluation Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert [Volume 21, Issue 157, 2024, Pages 205-219]
Sensory evaluation Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Sensory evaluations Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
Sensory evalution Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Sensory properties The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
Sensory properties Optimization of Direct Production Method of Concentrated Yoghurt [Volume 4, Issue 15, 2007, Pages 45-52]
Sensory properties The effect of fortification with defatted soy on the sensory and rheological properties of Taftoon bread [Volume 5, Issue 18, 2008, Pages 9-16]
Sensory properties Physico-chemical and sensory properties of pistachio green hull`s marmalade [Volume 6, Issue 23, 2009, Pages 1-10]
Sensory properties Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake [Volume 8, Issue 28, 2011, Pages 57-64]
Sensory properties Effect of different levels of whey protein concentrate on the physicochemical and sensory properties of muffin cake [Volume 8, Issue 30, 2011, Pages 81-88]
Sensory properties Study of replacing wheat flour with rye flour on Sangak Bread shelf-life [Volume 8, Issue 34, 2011, Pages 77-85]
Sensory properties Chemical and sensory changes of kutum (Rutilus frisii kutum) during frozen storage (-18 Âº C) [Volume 9, Issue 37, 2012, Pages 101-107]
Sensory properties Effect of kind of packaging container and storage temperature on the some physicochemical and sensory properties of Kope Sarbazi, M. 1 ïª, Hesari, J. 2, Azadmard-Damirchi, S. 3, Rafat, S. A. 4 [Volume 11, Issue 43, 2014, Pages 91-101]
Sensory properties Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4 [Volume 11, Issue 42, 2014, Pages 19-30]
Sensory properties Assessment of probable application of full fat soy flour in cream formulation [Volume 12, Issue 49, 2015, Pages 103-112]
Sensory properties Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Sensory properties Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Sensory properties [Volume 13, Issue 61, 2016, Pages 54-45]
Sensory properties [Volume 13, Issue 61, 2016, Pages 86-77]
Sensory properties Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
Sensory properties Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
Sensory properties Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Sensory properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
Sensory properties Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Sensory properties Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Sensory properties Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sensory properties Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Sensory properties Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Sensory properties An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Sensory properties Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Sensory properties Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Sensory properties Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days [Volume 18, Issue 121, 2021, Pages 185-201]
Sensory properties Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Sensory properties Investigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Sensory properties The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu [Volume 19, Issue 125, 2022, Pages 59-72]
Sensory properties Sensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Sensory properties Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Sensory properties The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Sensory properties Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Sensory properties Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]
Sensory properties Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth [Volume 21, Issue 149, 2024, Pages 114-128]
Sensory properties Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Sensory properties Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Sensory property [Volume 13, Issue 61, 2016, Pages 193-183]
Sensory quality Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Sensory score Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract [Volume 20, Issue 145, 2023, Pages 87-98]
Separation Separation and Identification of Imidazole-based Antifungal Residues in pasteurized Milk of Iran [Volume 9, Issue 34, 2012, Pages 129-136]
Sepestan fruit Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Sequencing Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Sesame Evaluation of physicochemical properties of sesame oil from local extraction stores of Mazandaran province [Volume 15, Issue 84, 0, Pages 175-187]
Sesame Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Sesame Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Sesame cream Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Sesame meal Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Sesame meal Examination the yield of lipase enzyme produced by Yarrowia lipolytica DSM3286 yeast under different nitrogen treatments and fermentation time [Volume 13, Issue 56, 2016, Pages 35-44]
Sesame meal protein hydrolysate Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species [Volume 21, Issue 156, 2024, Pages 80-91]
Sesame oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Sesame oil Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Sesame oil Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Sesame oil Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil [Volume 19, Issue 122, 2022, Pages 143-153]
Sesame oil Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Sesame oil Investigating the effect of nanoliposomes containing yarrow (Achillea millefolium) antioxidant extract on oxidative properties and fatty acid profile of sesame oil [Volume 21, Issue 153, 2024, Pages 76-87]
Sesame paste Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
Sesame protein Isolate The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Set-Type Yogurt Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Set yoghurt Evaluation effects of gelatins types on functional properties of fat free set style yogurt [Volume 12, Issue 47, 2015, Pages 221-230]
Set yoghurt Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count [Volume 12, Issue 49, 2015, Pages 209-218]
Shahr-e-kord Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Shahri Balangu Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Shallot extract Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged [Volume 8, Issue 29, 2011, Pages 47-56]
Shani grapes skin Optimizing the Extraction of Antioxidant Components from Grape (Vitis vinifera L.) Skin by Ultrasonic Pre-treatment [Volume 21, Issue 146, 2024, Pages 118-137]
Shear blade [Volume 14, Issue 64, 2017, Pages 41-32]
Shearing force Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
Shear stress Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 145-154]
Shear stress Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
Sheep dairy products Isolation and molecular identification of exopolysaccharide producing lactic acid bacteria from sheep milk and yogurt [Volume 15, Issue 79, 0, Pages 243-252]
Sheep liver The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver [Volume 21, Issue 148, 2024, Pages 79-88]
Sheep's butter [Volume 13, Issue 57, 2016, Pages 35-43]
Sheep's milk Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Sheep tail fat Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Sheep visceral Evaluation of antioxidant activity of bioactive peptides prepared from meat industry by-products Meshginfar, N. 1 ïª, Sadeghi mahoonak, A. R. 2 , Ziaiifar, A. M. 3, Kashaninejad, M. 2, Ghorbani, M. 2 [Volume 12, Issue 46, 2015, Pages 119-129]
Shelf- life Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
Shelf-life Application of edible coating based on Whey Protein-Gellan gum for apricot (Prunus armeniaca L.) [Volume 8, Issue 30, 2011, Pages 39-48]
Shelf-life Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments [Volume 8, Issue 34, 2011, Pages 1-11]
Shelf-life Effect of gelatin coatings on chemical, microbial and sensory properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 9, Issue 37, 2012, Pages 67-76]
Shelf-life Application of active packaging in foods - A review [Volume 10, Issue 38, 2013, Pages 49-68]
Shelf-life Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet [Volume 12, Issue 46, 2015, Pages 229-241]
Shelf-life The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage [Volume 12, Issue 49, 2015, Pages 11-20]
Shelf-life Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Shelf-life The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Shelf-life Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Shelf-life The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Shelf-life Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Shelf-life Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Shelf-life The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO [Volume 21, Issue 150, 2024, Pages 162-168]
Shel life Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Shewanella putrefaciens Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media [Volume 5, Issue 16, 2008, Pages 75-81]
SH- group Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets [Volume 10, Issue 40, 2013, Pages 11-20]
Shigatoxin Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Shigella flexneri Investigating the use of different methods of lettuce washing in Shigella Flexneri microbial load [Volume 15, Issue 85, 0, Pages 255-263]
Shiitake Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Shiraz Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
Shirazi thyme Optimizing the preparation of chitosan-caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese. [Volume 21, Issue 148, 2024, Pages 1-15]
Shiroudi variety Quantifying the Best Mathmatical Model for Online Prediction of Starch Gelatinization Degree of Parboiled Rice (Shiroudi Variety) During Soaking of Parboiling Process [Volume 15, Issue 85, 0, Pages 265-277]
Shop press Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Short wave infrared Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Shrimp Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Shrimp [Volume 13, Issue 61, 2016, Pages 182-173]
Shrimp Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Shrimp Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
Shrimp A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
Shrimp Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Shrimp Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Shrimp Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
Shrimp wastes Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Shrinkage Study on thin layer drying parameters of pomegranate arils in a solar-vacuum dryer [Volume 12, Issue 48, 2015, Pages 27-36]
Shrinkage Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Shrinkage Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Shrinkage Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Shrinkage Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Shrinkage Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
Shrinkage Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Shrinkage Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Shrinkage Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Shrink wrapping and Lettuce Effect of Modified Atmosphere Packaging and Cold Storage on Quality and Quantity Characteristes of Two Varieties of Lettuce (Lactuca sativa L.) [Volume 5, Issue 16, 2008, Pages 37-50]
Siah Darvishan River Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
Signal to noise ratio Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 ïª, Salmasnia, A. 2, Kouhestani, B. 3 [Volume 11, Issue 42, 2014, Pages 55-72]
Silica gel The effect of active packaging by polyvinyl chloride film on the marketability of button mushroom [Volume 12, Issue 48, 2015, Pages 61-70]
Silica Nanoparticles Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils [Volume 21, Issue 157, 2024, Pages 31-49]
Silver and Copper nanoparticles Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Silver carp Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ÂºC [Volume 6, Issue 22, 2009, Pages 73-82]
Silver carp Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4Â±1Â°c) [Volume 8, Issue 34, 2011, Pages 101-111]
Silver carp Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage [Volume 15, Issue 85, 0, Pages 207-217]
Silver carp The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature [Volume 19, Issue 131, 2022, Pages 275-289]
Silver Carp (Hypophthalmichthys molitrix) Lipid and fatty acids changes during canning process of silver carp (Hypophthalmichthys molitrix) [Volume 8, Issue 33, 2011, Pages 11-20]
Silver Carp (Hypophthalmichthys molitrix) Determination of chemical composition and fillet yield of silver carp (Hypophtalmichtys molitrix) for grading and nutritional labeling of its product: Based on regression equations [Volume 8, Issue 32, 2011, Pages 1-10]
Silybum marianum Effect of Supercritical CO2 and Microwave-assisted Extraction Methods on Bioactive Compounds Extraction from Silybum marianum Seed [Volume 21, Issue 148, 2024, Pages 31-44]
Simit bread Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Single cell oil Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Singlet oxygen Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Sistan Investigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Sistan and Balochestan Application of Multiple Utility Functions in Locating the Establishment of Date Conversion Industries in Sistan and Baluchestan Province" [(Articles in Press)]
Size of sugar beet Improving storage of sugar beet to reduction of microbial flou in silo Behzad, Kh. 1, Mazaheri Tehrani, M. 1 , Mortazavi, S. A. 1, , Shahidi Noghabi, M.2ïª Behzad, R. 3 [Volume 11, Issue 45, 2014, Pages 111-122]
Size of tubers Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
SK-BR-3 Cell Line Cytotoxic effects of Enterococci isolated from traditional Iranian dairy products on breast cancer cell line SK-BR-3 [Volume 21, Issue 155, 2024, Pages 198-211]
Skim milk Optimization of Indigenous Fermented Milk Drink by Industrial Method Using Maximum Amount of Fresh Whey [Volume 4, Issue 13, 2007, Pages 19-29]
Skipjack Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Skipjack Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
SKOV3 The effect of curcumin-loaded exosomes on the proliferation of human ovarian cancer SKOV3 cells [Volume 21, Issue 155, 2024, Pages 58-67]
Slaughtering methods Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Slicing Study the effect of temperature and slicing on respiration rate of peeled carrot [Volume 8, Issue 29, 2011, Pages 1-8]
Slow Freezing Study of the effect of slow freezing and frozen storage on sensory characteristics of Sangak and Barbari breads [Volume 6, Issue 20, 2009, Pages 65-75]
Small and medium-sized food enterprises Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
Smart Contract Leveraging Blockchain Technology for Food Supply Chain to Avoid the Intermediaries in Bangladesh [(Articles in Press)]
Smart film Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Smart packaging Designing a pH-sensitive smart detector from gelatin-kappacarrageenan Mirabilis jalapa and Berberis vulgaris anthocyanin to evaluate the freshness/spoilage of lamb meat [Volume 21, Issue 156, 2024, Pages 185-210]
Smart Scaffold The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Smoked Caspian roach The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach [Volume 8, Issue 34, 2011, Pages 27-34]
Smoked cocktail Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Smoked fillet Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage [Volume 19, Issue 122, 2022, Pages 59-69]
Smoked fish Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Smoothie Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Snack Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Snack Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Snack Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
Snack Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Snack Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Snack Evaluation of macrostructural, functional and color characteristics of high fiber extruded snack enriched with fresh cauliflower [Volume 21, Issue 157, 2024, Pages 1-16]
Snack Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Snacking- drink Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Snacks Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties [Volume 15, Issue 77, 0, Pages 97-89]
Snacks Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Soaking and Cooking The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
Social trust Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Sodium alginate Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet [Volume 12, Issue 46, 2015, Pages 229-241]
Sodium alginate Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Sodium alginate Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Sodium alginate Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Sodium alginate Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Sodium alginate Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying [Volume 19, Issue 122, 2022, Pages 83-100]
Sodium alginate The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough [Volume 19, Issue 122, 2022, Pages 223-235]
Sodium alginate Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling [Volume 19, Issue 125, 2022, Pages 121-133]
Sodium alginate Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Sodium alginate. Bacterial analysis Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated [Volume 9, Issue 35, 2012, Pages 1-15]
Sodium alginate coating [Volume 13, Issue 61, 2016, Pages 24-17]
Sodium benzoate Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Sodium benzoate Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Sodium carboxymethyl cellulose Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Sodium Casein Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Sodium Caseinate Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature Zargar, M. 1, Yeganeh, S. 2 ïª, Razavi, S. H. 3, Ojagh, S. M. 4 [Volume 11, Issue 44, 2014, Pages 71-81]
Sodium Caseinate Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Sodium Caseinate [Volume 15, Issue 81, 0, Pages 443-455]
Sodium Caseinate Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Sodium Caseinate Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Sodium Caseinate Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Sodium Caseinate Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Sodium Caseinate Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil [Volume 19, Issue 128, 2022, Pages 363-374]
Sodium Caseinate The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese [Volume 19, Issue 131, 2022, Pages 117-129]
Sodium Caseinate Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt [Volume 21, Issue 156, 2024, Pages 137-149]
Sodium Caseinate Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Sodium chloride Accelerated ripening of Mazafati date by hot water, acetic acid and sodium chloride solutions [Volume 8, Issue 31, 2011, Pages 45-52]
Sodium diacetate Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
Sodium diacetate The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Sodium dodecyl sulfate Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
Sodium dodecyl sulfate Enhanced Disinfection of Food Surfaces Using Combined SDS and Organic Acid Treatments: Efficacy Against Escherichia coli O157:H7 and Staphylococcus aureus [(Articles in Press)]
Sodium glutamate Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Sodium hydroxide Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Sodium metabisulfite Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Sodium monochloroacetic acid Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Sodium montmorillonite Properties of sodium montmorillonite-starch based bionanocomposites: Surface topography, moisture absorption, contact angle, color properties Ghanbarzadeh, B. 1 ïª, Noshirvani, N. 2 [Volume 11, Issue 44, 2014, Pages 83-94]
Sodium nitrite Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product [Volume 19, Issue 131, 2022, Pages 143-159]
Sodium nitrite Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Sodium selenite Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Sodium-selenite Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Sodium Stearoyel 2-Lactilat emulsifier Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Sodium Stearoyel 2-Lactilat emulsifier Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure [Volume 13, Issue 59, 2016, Pages 11-23]
Sodium stearoyl -2-lactylate Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace [Volume 12, Issue 47, 2015, Pages 97-108]
Sodium stearoyl lactylate Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
Soft cheese Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
Soft cheese The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Soft drink emulsion Effect of N-Octane Migration on the Quality of Soft Drink Emulsion in HDPE Packaging [Volume 4, Issue 12, 2007, Pages 9-16]
Soft drinks Stability of non alcoholic beverage contained high fructose corn syrup and sucrose during storage [Volume 6, Issue 20, 2009, Pages 11-21]
Soft Wheat Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Sohan-Polki Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Soil Isolation the cellulolitic microorganisms from soil and optimization FPA by suitable strain [Volume 10, Issue 40, 2013, Pages 93-101]
Soil Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Soil burial test Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Solanum Tuberosum L The use of Real-Time PCR technique for detection of transgenic potato against PVY virus compared with non-transgenic ones [Volume 8, Issue 29, 2011, Pages 29-35]
Solar dryer Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Solar dryer - direct radiation - convective and indirect - convective - cinnamon - sucrose Drying apples using a solar dryer with a desiccant cycle in two modes: direct radiation-convection and indirect radiation-convection [Volume 21, Issue 154, 2024, Pages 107-127]
Solar drying The study of the effects of pretreatment methods in solar drying procesess on the quality of dried slice tomatoes [Volume 6, Issue 20, 2009, Pages 97-105]
Solar drying Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Solar-vacuum dryer Study on thin layer drying parameters of pomegranate arils in a solar-vacuum dryer [Volume 12, Issue 48, 2015, Pages 27-36]
Solid gain Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Solid gain Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Solid lipid nanocarriers Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Solid lipid nanoparticle Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
Solid lipid nanoparticle Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Solid lipid nanoparticles Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Solid matter Effects of fat and dry matter content on some properties of Doogh powder produced in laboratory scale [Volume 12, Issue 48, 2015, Pages 71-78]
Solid phase microextraction fiber Extraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Solid state UV-visible spectroscopy Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Solid surfaces Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Solubility Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Solubility Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Solubility Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Solubility Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Solubility Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Soluble Dietary Fiber Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Soluble solids Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Soluble solids Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Soluble solids content Non-destructive determination of sugar content in root beet by near infrared spectroscopy (NIRS) H. Bagherpour, H. 1, Minaei, S. 2 ïª, Abdollahian Noghabi, M. 2, Khorasani Fardvani, M. E. 3 [Volume 12, Issue 46, 2015, Pages 219-228]
Soluble tannin Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Solvent Evaporation Method Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Solvent extraction Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Somatic cell Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
Somatic cell Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Somatic cell count Effect of somatic cell counts on viscoelastic properties of strained yoghurt [Volume 9, Issue 35, 2012, Pages 57-66]
Sonication Extraction of phenolic compounds from potato peel ( Ramus variety ) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil [Volume 8, Issue 28, 2011, Pages 81-91]
Sonication Cavitation effects of sonication on microbial load and physicochemical properties of orange juice [Volume 15, Issue 83, 0, Pages 217-226]
Sonication Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Sonication Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage [Volume 17, Issue 101, 2020, Pages 59-70]
Sonication Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Sonication The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Sonication power Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Sorbitan Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Sorbitol Evaluating the effects of glycerol and sorbitol on the properties of edible soy protein-based films using response surface methodology [Volume 10, Issue 40, 2013, Pages 103-116]
Sorbitol Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Sorbitol Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Sorbitol Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Sorbitol Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Sorghum β-glucan [Volume 13, Issue 61, 2016, Pages 164-151]
Sorption isotherm Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Sorption isotherms Evaluating adsorption isotherm and isosteric heat of freeze-dried pomegranate seed powder and Fitting the data with mathematical models Rezaee, K. 1, Niakousari, M. 2 ïª, Zare, D. 3 [Volume 10, Issue 41, 2013, Pages 69-79]
Sorting Apple dried layer quality and freshness sorting using machine vision technology after artificial aging Karimi, S.1, Nikian, A2ïª [Volume 11, Issue 45, 2014, Pages 65-76]
Soup A Study on chemical composition and antimicrobial activity of essential oil of Mentha longifolia L. and Cuminum cyminum L. in soup [Volume 9, Issue 36, 2012, Pages 33-45]
Sour cherry Determination of physicochemical characteristics and best harvesting time of fruits to meet processing purposes [Volume 6, Issue 20, 2009, Pages 33-43]
Sour cherry Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam Homayouni-Rad, A. 1, Bazrafshan, M, 2 ïª. Vahid, F. 3, Khoshgozaran Abras, S. 4 [Volume 11, Issue 43, 2014, Pages 11-31]
Sourcherry Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Sourcherry juice Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Sour Cherry Juice Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Sour cream Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream [Volume 21, Issue 157, 2024, Pages 50-66]
Sourdough Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
Sourdough An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
Sourdough Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
Sourdough Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score [Volume 12, Issue 47, 2015, Pages 133-140]
Sourdough Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Sourdough Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Sourdough [Volume 14, Issue 62, 2017, Pages 75-67]
Sourdough Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
Sourdough Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sourdough Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Sourdough The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Sourdough Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread [Volume 19, Issue 125, 2022, Pages 255-268]
Sourdough Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters [Volume 21, Issue 154, 2024, Pages 90-106]
Sourdough Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough [Volume 22, Issue 165, 2025, Pages 225-237]
Sourdough Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Sour grape The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Sour lemon peel extract Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Sour orange Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Sour orange Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Sour Orange Juice Investigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Sour-orange seed Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Sour Tea Extract Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Soxhelt Identification and quantification of anthocyanins in pomegranate peel extract. [Volume 12, Issue 49, 2015, Pages 31-40]
Soxhlet Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Soy Weight and flavor optimization in tofu production by Taghuchi method Tagizadeh, T.1, Zareh, D.3*, Mortazavi, S. A. 2, Aziz mohseni, F. 3, Azin, M. 3, Heidarian, M.3 [Volume 6, Issue 23, 2009, Pages 59-68]
Soybean meal Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain [Volume 19, Issue 131, 2022, Pages 91-99]
Soybean meal flour Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Soybean oil Extraction of phenolic compounds from potato peel ( Ramus variety ) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil [Volume 8, Issue 28, 2011, Pages 81-91]
Soybean oil Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions [Volume 12, Issue 49, 2015, Pages 1-10]
Soybean oil [Volume 15, Issue 84, 0, Pages 257-269]
Soybean oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Soybean oil Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Soybean oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Soybean oil Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Soybean oil antioxidant activity of nano-encapsulated free and bounded phenol [Volume 18, Issue 118, 2021, Pages 349-361]
Soybean oil Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Soybean oil Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Soybean oil Effect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Soybean oil The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Soybean oil Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Soybean oil Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C [Volume 19, Issue 131, 2022, Pages 211-222]
Soybean oil Investigating the antioxidant properties of mustard seed sprout extract extracted with ultrasound and its effect on the oxidative stability of soybean oil [Volume 20, Issue 144, 2023, Pages 153-168]
Soybean oil Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil [Volume 21, Issue 154, 2024, Pages 50-64]
Soybean oil The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Soybean oil stability Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Soybeans Effect of moisture content on some physical properties of soybean in three varieties Golmohammadi, A. 1 ïª, Abbasi-Kokjeh, A. 2 [Volume 11, Issue 43, 2014, Pages 67-77]
Soy cheese Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Soy flour Evaluation of the effect of Soy Flour on rheological properties of ice cream [Volume 8, Issue 32, 2011, Pages 107-114]
Soy flour Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour [Volume 9, Issue 36, 2012, Pages 77-85]
Soy flour Effect of heat on functional properties of soybean flour [Volume 9, Issue 36, 2012, Pages 119-127]
Soy flour Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 ïª, Ataye Salehi, A. 3 [Volume 11, Issue 44, 2014, Pages 129-141]
Soy flour Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Soy flour Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties [Volume 15, Issue 77, 0, Pages 97-89]
Soy flour Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Soy flour Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Soy fluor The effect of gluten on the quality of spaghetti enriched with whole soy flour [Volume 8, Issue 33, 2011, Pages 51-59]
Soy meal Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Soy milk [Volume 12, Issue 46, 2015, Pages 1-13]
Soy milk The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Soy milk Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Soy milk Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Soy milk Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Soymilk Weight and flavor optimization in tofu production by Taghuchi method Tagizadeh, T.1, Zareh, D.3*, Mortazavi, S. A. 2, Aziz mohseni, F. 3, Azin, M. 3, Heidarian, M.3 [Volume 6, Issue 23, 2009, Pages 59-68]
Soy milk powder [Volume 13, Issue 61, 2016, Pages 86-77]
Soy protein Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Soy protein Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Soy protein The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction [Volume 19, Issue 124, 2022, Pages 1-17]
Soy protein Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Soy protein concentrate Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Soy protein isolate Effect of glycerol addition on the mechanical and physical properties of soy protein isolate film [Volume 6, Issue 20, 2009, Pages 1-10]
Soy protein isolate Study of the effect of soy protein isolate on macaroni characteristics [Volume 6, Issue 21, 2009, Pages 1-11]
Soy protein isolate Evaluating the effects of glycerol and sorbitol on the properties of edible soy protein-based films using response surface methodology [Volume 10, Issue 40, 2013, Pages 103-116]
Soy protein isolate The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Soy protein isolate The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Soy protein isolate Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Soy protein isolate Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Soy protein isolate Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Soy protein isolate Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Soy protein isolate Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake [Volume 19, Issue 127, 2022, Pages 139-154]
Soy protein isolate Study of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
Soy protein isolate Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics [Volume 19, Issue 133, 2022, Pages 297-308]
Soy protein isolate Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Soy protein isolate Investigating the Functional, Mechanical and Structural Characteristics of Soy Protein Isolate Biodegradable Film Containing Nanoclay (Montmorillonite) and Salvia officinalis Essential oil [Volume 21, Issue 146, 2024, Pages 93-105]
Soy protein isolate Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice [Volume 21, Issue 151, 2024, Pages 126-146]
Soy proteins Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Soy whey IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Spaghetti Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
Spaghetti Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pasta [Volume 8, Issue 34, 2011, Pages 112-120]
Spaghetti The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Special bread Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread [Volume 5, Issue 16, 2008, Pages 21-28]
Species of shrimps Analysis of three shrimps species and two fresh and canned tuna fishes for determination of nutritive values Aberoumand, A. [Volume 11, Issue 45, 2014, Pages 175-182]
Specific energy consumption Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Specific energy consumption Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Specific heat Effects of concentration and temperature on the thermophysical properties of Clarified Pomegranate Juice [Volume 9, Issue 37, 2012, Pages 77-91]
Specific migration Effect of N-Octane Migration on the Quality of Soft Drink Emulsion in HDPE Packaging [Volume 4, Issue 12, 2007, Pages 9-16]
Specific moisture extraction rate Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Specific volume An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
Spectrometer Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Spectrophotoradiometer CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Sperm Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Sphyraena jello (Barracuda) Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
SPI The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Spinach Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Spinach powder Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Spinach Puree The feasibility of producing enriched and low calorie sponge cakes with spinach puree [Volume 15, Issue 84, 0, Pages 375-384]
Spinach (Spinacea oleraceae L.) Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
Spirulina Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation [Volume 19, Issue 123, 2022, Pages 145-159]
Spirulina Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating [Volume 19, Issue 127, 2022, Pages 345-358]
Spirulina Algae Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Spirulina Algae Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Spirulina platensis The effect of different levels of Spirulina Platensis micro-algae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille [Volume 12, Issue 48, 2015, Pages 47-59]
Spirulina platensis The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc [Volume 15, Issue 84, 0, Pages 125-136]
Spirulina platensis The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Spirulina platensis Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Spirulina platensis Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Spirulina platensis Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Spirulina platensis Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Spirulina platensis The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Spirulina platensis microalgae Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Splitting Determination of some Physical and Mechanical Properties of Chickpea [Volume 4, Issue 13, 2007, Pages 57-66]
Spoilage Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage [Volume 21, Issue 152, 2024, Pages 94-106]
Spoilage monitoring Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Spong Cake Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Sponge cake Evaluation effect of tragacanth gum on quality properties of sponge cake Hajmohammadi, A. 1 ïª, Keramat, J. 2, Hojjatoleslami, M. 3, Molavi, H. 4 [Volume 11, Issue 42, 2014, Pages 1-8]
Sponge cake Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake [Volume 15, Issue 85, 0, Pages 165-178]
Sponge cake Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Sponge cake Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Sponge cake Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Sponge cake Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Sponge cake Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Sponge cake Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Sponge cake The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Sponge cake Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
Sponge cake Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion) [Volume 19, Issue 127, 2022, Pages 181-192]
Sponge cake The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Sponge cake Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Sponge cake Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Spongy foam The effect of active packaging by polyvinyl chloride film on the marketability of button mushroom [Volume 12, Issue 48, 2015, Pages 61-70]
Spontaneous Emulsification Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
Spontaneous Emulsification Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Spontaneous nanoemulsion Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries [Volume 21, Issue 156, 2024, Pages 49-62]
Spouted bed Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
Spray drayer Cream microencapsulation by using spray drayer technique [Volume 1, Issue 1, 2004, Pages 1-6]
Spray drier Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Spray dryer Effect of the carrier on the properties of celery powder produced by spray dryer [Volume 15, Issue 81, 0, Pages 413-421]
Spray dryer Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly [Volume 15, Issue 85, 0, Pages 125-139]
Spray -drying [Volume 13, Issue 50, 2016, Pages 67-78]
Spray drying Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 ïª, Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6 [Volume 11, Issue 42, 2014, Pages 107-116]
Spray drying Effects of fat and dry matter content on some properties of Doogh powder produced in laboratory scale [Volume 12, Issue 48, 2015, Pages 71-78]
Spray drying Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Spray drying Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
Spray drying Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Spray drying Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Spray drying Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Spray drying Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
Spray-drying Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Spray-drying The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Spreadability Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
Springiness The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage Cheraghi Dehdezi, S. 1ïª, Hamdami, N. 2 [Volume 12, Issue 46, 2015, Pages 95-103]
Sprouted soy bean Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
Squash [Volume 13, Issue 50, 2016, Pages 145-157]
Squid Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Sr Determination of aluminum and few other elements in teas consumed in tehran in 2006 [Volume 8, Issue 31, 2011, Pages 103-110]
SSL Evaluation of the Influence of Different Levels of Sodium Stearoyl Lactylate (SSL) on Dough Rheological Properties and Quality of Taftoon [Volume 4, Issue 14, 2007, Pages 31-39]
Stability Stability of non alcoholic beverage contained high fructose corn syrup and sucrose during storage [Volume 6, Issue 20, 2009, Pages 11-21]
Stability Heat stability of the oils from current canola cultivars in Iran [Volume 6, Issue 23, 2009, Pages 11-16]
Stability Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
Stability The effect of Alyssum homolocarpum seed gumâwhey protein concentrate on stability of oilâinâwater emulsion [Volume 12, Issue 48, 2015, Pages 163-174]
Stability [Volume 13, Issue 50, 2016, Pages 33-39]
Stability [Volume 13, Issue 50, 2016, Pages 219-226]
Stability [Volume 13, Issue 50, 2016, Pages 217-227]
Stability Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh [Volume 15, Issue 79, 0, Pages 133-141]
Stability Effect of xanthan gum and pectin on stability of suspension orange juice with pulp [Volume 15, Issue 80, 0, Pages 13-23]
Stability Extraction of red beet extract with Î²-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
Stability Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Stability The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Stability Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Stability Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
Stability The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Stabilization Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
Stabilizers Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Stabilizers Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
Stachys byzantina The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Stachys lavandulifolia Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm [Volume 19, Issue 122, 2022, Pages 285-295]
Stachys lavandulifolia Vahl Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
Stachys schtschegleevii Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Stachys schtschegleevii essence Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Stailing [Volume 13, Issue 50, 2016, Pages 121-131]
Stailing Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Stailing Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
Stailing Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Staining Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations [Volume 6, Issue 21, 2009, Pages 53-62]
Staleness An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
Staling Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
Staling Evaluation of the Influence of Different Levels of Sodium Stearoyl Lactylate (SSL) on Dough Rheological Properties and Quality of Taftoon [Volume 4, Issue 14, 2007, Pages 31-39]
Staling Effect of Retrograded Waxy Corn Starch on Dough Rheological Properties and Quality of Baguette Bread [Volume 4, Issue 15, 2007, Pages 1-8]
Staling A microscopic and sensorial study of traditional Iranian breads [Volume 6, Issue 22, 2009, Pages 83-93]
Staling Influence of some hydrocolloids on dough rheological properties and staling of baguette bread [Volume 6, Issue 22, 2009, Pages 101-107]
Staling Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
Staling Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread [Volume 8, Issue 28, 2011, Pages 1-10]
Staling Production of bioemulsifier (Emulsan) from Acinetobacter calcoaceticus and effect on staling and quality of Barbary bread [Volume 8, Issue 33, 2011, Pages 27-34]
Staling Study of replacing wheat flour with rye flour on Sangak Bread shelf-life [Volume 8, Issue 34, 2011, Pages 77-85]
Staling Studies on the effects of packaging type and modified atmosphere on properties of Barbari bread fortified with whole soy flour [Volume 9, Issue 36, 2012, Pages 77-85]
Staling Effect of different levels of gum tragacanth on bread quality [Volume 10, Issue 38, 2013, Pages 103-112]
Staling The effect of modified corn starch on reological properties of dough and quality 0f barbary bread Shamshirsaz, M.1 ïª , Mirzaie,H.A2 Azizi,M.H3 Alami.M2 [Volume 11, Issue 45, 2014, Pages 133-142]
Staling Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score [Volume 12, Issue 47, 2015, Pages 133-140]
Staling The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut [Volume 12, Issue 47, 2015, Pages 207-220]
Staling The effect of adding Eleaagnus angustifolia powder to quality characteristics of burgerâs bread [Volume 12, Issue 49, 2015, Pages 73-84]
Staling Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Staling Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Staling Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Staling The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method [Volume 15, Issue 82, 0, Pages 359-372]
Staling Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
Staling Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Staling Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Staling Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Staling Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour [Volume 19, Issue 131, 2022, Pages 261-273]
Staling Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Staling bread Optimization of flour Î±-amylase activity with germinated wheat flour and its effect on staling of Taftoon bread [Volume 8, Issue 32, 2011, Pages 23-33]
Standard Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
Standard Necessity of pasteurized milk freezing point revision in its Iranian standard ( ISIRI 93) to improve dairy product safety [Volume 10, Issue 38, 2013, Pages 45-48]
Standard Investigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Standard method Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Standard plate count Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
Staphylococcus Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Staphylococcus auerus Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa [Volume 19, Issue 128, 2022, Pages 119-131]
Staphylococcus aureus Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Staphylococcus aureus Effect of Lactobacillus casei and Lactobacillus acidophilus on growth and enterotoxin production of Staphylococcus aureus [Volume 8, Issue 29, 2011, Pages 91-97]
Staphylococcus aureus Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger [Volume 8, Issue 30, 2011, Pages 126-136]
Staphylococcus aureus Impregnation of porcelain pots with silver nanoparticles by an innovative pervaporation technic and study of the effects on food stock pathogens (Escherichia coli, Staphylococcus aureus) Tavakolian, S.1ïª, Manteghian, M.2, Asadi,Gh.3, Najarpiraie, Sh.4, Shabani, Sh. 5 [Volume 11, Issue 45, 2014, Pages 35-43]
Staphylococcus aureus Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3ïª, Khadiri, B. 4 , Keshavarz, H.5 [Volume 12, Issue 46, 2015, Pages 211-218]
Staphylococcus aureus Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Staphylococcus aureus Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Staphylococcus aureus Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
Staphylococcus aureus Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
Staphylococcus aureus Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Staphylococcus aureus Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Staphylococcus aureus The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Staphylococcus aureus Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Staphylococcus aureus Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Staphylococcus aureus Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates [Volume 21, Issue 157, 2024, Pages 157-175]
Staphylococcus aureus Enhanced Disinfection of Food Surfaces Using Combined SDS and Organic Acid Treatments: Efficacy Against Escherichia coli O157:H7 and Staphylococcus aureus [(Articles in Press)]
Staphylococcus aurous and Listeria monocytogenes Study on the Health Effects of Monolaurin in Lorek (traditional food from whey) [Volume 9, Issue 37, 2012, Pages 93-99]
Starch Study on physico-chemical properties of starch from potato cultivars in Golestan province [Volume 2, Issue 7, 2005, Pages 71-79]
Starch Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD) [Volume 4, Issue 14, 2007, Pages 15-20]
Starch A microscopic and sensorial study of traditional Iranian breads [Volume 6, Issue 22, 2009, Pages 83-93]
Starch Effect of Food wastes on sludge dewatering capability [Volume 9, Issue 34, 2012, Pages 1-11]
Starch The effect of protein on viscosity properties of Iranian rice varieties Habibi, F. 1 ïª, Foroughi, M. 2 [Volume 11, Issue 44, 2014, Pages 47-57]
Starch Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Starch [Volume 13, Issue 60, 2016, Pages 199-208]
Starch The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Starch Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Starch Effect of active edible starched-based coating containing garlic and lemon peel essential oils on the characteristics of Barred mackerel (Scomberomorus commerrson) fillet [Volume 18, Issue 120, 2021, Pages 153-171]
Starch The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Starch The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2022, Pages 77-89]
Starch The significant effect of cold plasma on the modification of the characteristics of cereal starches [Volume 20, Issue 144, 2023, Pages 25-47]
Starch Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Starch film Properties of sodium montmorillonite-starch based bionanocomposites: Surface topography, moisture absorption, contact angle, color properties Ghanbarzadeh, B. 1 ïª, Noshirvani, N. 2 [Volume 11, Issue 44, 2014, Pages 83-94]
Starch film Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Starter Iranian white cheese as a food carrier for probiotic bacteria [Volume 8, Issue 32, 2011, Pages 77-83]
Starter Optimization of Indigenous Fermented Milk Drink by Industrial Method Using Maximum Amount of Fresh Whey [Volume 4, Issue 13, 2007, Pages 19-29]
Starter Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Starter Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Starter Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters [Volume 21, Issue 154, 2024, Pages 90-106]
Starter bacteria Effects of Milk Total Solids on the Growth of Starter Cultures and Quality of Yoghurt [Volume 4, Issue 14, 2007, Pages 61-69]
Starter bacteria Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Starter cultures Optimization of Direct Production Method of Concentrated Yoghurt [Volume 4, Issue 15, 2007, Pages 45-52]
Steam consumption Pinch Analysis for Energy Optimization in Chahar Mahal Sugar Factory [Volume 4, Issue 15, 2007, Pages 73-80]
Steamed bread Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Steaming Effect of steaming on textural properties of date paste (C.V. kabkab) [Volume 12, Issue 47, 2015, Pages 1-8]
Steaming Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Steaming Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2022, Pages 225-236]
Steaming time Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality . [Volume 12, Issue 47, 2015, Pages 87-96]
Stearic acid Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid [Volume 8, Issue 34, 2011, Pages 47-57]
Stearic acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Stearic acid Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Stearic acid Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Stearic acid Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Steeping Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Stepwise-response surface model Optimizing the preparation of chitosan-caffeic acid nanogel containing Shirazi thyme essential oil and nisin and investigating the effect of optimized nanogel on the quality of Iranian white cheese. [Volume 21, Issue 148, 2024, Pages 1-15]
Sterilization Effect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Sterilization Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Sterilization Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Sterol Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Sterols Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region [Volume 20, Issue 139, 2023, Pages 180-189]
Stevia [Volume 14, Issue 63, 2017, Pages 1-14]
Stevia Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia [Volume 15, Issue 82, 0, Pages 73-83]
Stevia Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly [Volume 15, Issue 85, 0, Pages 125-139]
Stevia Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
Stevia Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
Stevia Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Stevia The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Stevia Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties [Volume 18, Issue 114, 2021, Pages 333-347]
Stevia Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Stevia physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology [Volume 18, Issue 118, 2021, Pages 363-374]
Stevia Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
Stevia Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly [Volume 19, Issue 133, 2022, Pages 349-358]
Stevia Evaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Stevia Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Stevia production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Stevia extract The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice [Volume 19, Issue 126, 2022, Pages 175-191]
Stevia sweetener [Volume 13, Issue 60, 2016, Pages 61-79]
Stevioside Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Stevioside Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties [Volume 19, Issue 127, 2022, Pages 47-60]
Stiffness Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Stinging nettle extract Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
Stirred yoghurt Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Stirred yoghurt Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Stirred Yogurt Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
Stirred Yogurt Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Stirred Yogurt Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Stirred Yogurt The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Stirring rate [Volume 13, Issue 57, 2016, Pages 159-167]
St. John’s wort Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Storability Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Storability Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life [Volume 18, Issue 117, 2021, Pages 183-196]
Storage Evaluation of Effects of Size, Variety and Storage Time on Qualitative Properties of Kiwi Fruit [Volume 4, Issue 15, 2007, Pages 19-26]
Storage Evaluation of microbial characteristics of Stamaran cultivar dates during storage in 1384 [Volume 5, Issue 18, 2008, Pages 45-52]
Storage Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes [Volume 6, Issue 22, 2009, Pages 45-55]
Storage Investigation of the effect of conventional and cold storage on qualitative and quantitative characteristics of Iranian onion cultivars Mirmajidi Hashtjin, A .1 *, Ghiyafeh Davoodi, M. 1 [Volume 6, Issue 23, 2009, Pages 29-41]
Storage Changes in chemical content and yield of carp farming Cyprinus carpio under different methods of salting Shabanpur, B.1, Shabani, A. 1, Khodanazary, A.2* , Pakravanfar, S.2 [Volume 6, Issue 23, 2009, Pages 69-76]
Storage The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
Storage Moisture, texture and sensory changes in pistachio nuts as affected by roasting temperature and storage time [Volume 8, Issue 28, 2011, Pages 101-110]
Storage Evaluation of color change of sour orange juice (from different stages of processing line) during storage [Volume 9, Issue 37, 2012, Pages 109-121]
Storage Changes of the bioactive compounds, antioxidant activity and respiration rate of blood orange during storage Mohammadhosseini, Z. 1, Hashemi, M. 2ïª, Mohammadi A. 3, Badie, F. 4, Eshghi, S. 1, Ahmadisomeeh, K. 5 [Volume 11, Issue 43, 2014, Pages 41-52]
Storage Investigation of vacuum pressure and storage time on the quality of tomato and carrot [Volume 12, Issue 47, 2015, Pages 231-241]
Storage Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Storage Combined application of polyamines and chitosan on bioactive compound and browning of fresh pistachio [Volume 15, Issue 81, 0, Pages 359-376]
Storage The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Storage Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Storage Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Storage Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
Storage Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Storage Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Storage Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage [Volume 19, Issue 126, 2022, Pages 401-413]
Storage Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Storage Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Storage Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus [Volume 19, Issue 131, 2022, Pages 45-57]
Storage Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil [Volume 19, Issue 132, 2022, Pages 365-375]
Storage Effect of Aloe vera gel enriched with sesame oil, honey and Zataria multiflora Boiss essential oil on browning reduction of ber fruit [Volume 21, Issue 146, 2024, Pages 180-194]
Storage The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid [Volume 21, Issue 148, 2024, Pages 16-30]
Storage Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils [Volume 21, Issue 149, 2024, Pages 13-24]
Storage The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage [Volume 21, Issue 150, 2024, Pages 44-53]
Storage Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Storage The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Storage conditions Effects of Temperature and Relative Humidity on Pistachio Quality Factors during Storage Time [Volume 5, Issue 19, 2008, Pages 57-66]
Storage conditions Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
Storage conditions Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Storage conditions Effect of storage conditions on color and weight of dried Iranian seedless barberry packaged in three types of packaging films [Volume 21, Issue 146, 2024, Pages 1-15]
Storage life The Effects of Calcium chloride, Hot Water Treatment and Polyethylene Bag Packaging on the Storage Life and Quality of Pomegranate (Cv: Malas- Saveh) [Volume 4, Issue 13, 2007, Pages 1-10]
Storage life Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Storage life Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Storage life Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Storage period The Effect of Storage Period and Natural Additive Qare-Qat on Iranian Tea (Camellia sinensis) Quality [Volume 5, Issue 17, 2008, Pages 51-58]
Storage period Some Mechanical Properties of Garlic [Volume 9, Issue 34, 2012, Pages 53-63]
Storage period Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Storage period Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Storage period Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Storage period Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Storage period Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Storage period Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period [Volume 21, Issue 151, 2024, Pages 209-225]
Storage period The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time [Volume 21, Issue 152, 2024, Pages 209-221]
Storage period Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Storage temperature The behavior of persimmon fruit cv. Karaj in response to postharvest hot water treatments and storage temperature [Volume 12, Issue 48, 2015, Pages 13-26]
Storage temperature Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Storing Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
Strained yoghurt Effect of somatic cell counts on viscoelastic properties of strained yoghurt [Volume 9, Issue 35, 2012, Pages 57-66]
Strain sweep test Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
Strawberry Chitosan and Vanillin as Preservatives to Prolong the Shlef Life of Strawberry [Volume 9, Issue 34, 2012, Pages 77-83]
Strawberry Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Strawberry Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Strawberry Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Strawberry Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit [Volume 19, Issue 125, 2022, Pages 369-379]
Strawberry Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
Strawberry The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Strawberry Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Strawberry Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Strawberry Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Strawberry The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Strawberry fruit Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Strawberry juice Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage [Volume 17, Issue 101, 2020, Pages 59-70]
Streptococci Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Streptococcus iniae Study of inhibition effect of Cuminum cyminum essential oil and Nisin on the growth of Streptococcus iniae in fillets of Rainbow trout using Hurdle Technology [Volume 12, Issue 48, 2015, Pages 37-46]
Streptococcus thermophiles Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Streptococcus thermophilus Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Streptococcus thermophilus Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt [Volume 21, Issue 156, 2024, Pages 137-149]
Stress relaxation Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Stress relaxation test [Volume 14, Issue 62, 2017, Pages 87-77]
Stretch Evaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Stretchability Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
Strobilanthes crispus Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product [Volume 21, Issue 150, 2024, Pages 151-161]
Structural properties Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
Structural properties. ‎ Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Structure Review on lycopene characteristics and role of microorganisms on its production [Volume 8, Issue 30, 2011, Pages 11-25]
Strudel Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread [Volume 8, Issue 34, 2011, Pages 59-65]
Subcritical water Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4 [Volume 11, Issue 42, 2014, Pages 9-18]
Subcritical water Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts. [Volume 19, Issue 130, 2022, Pages 143-153]
Subcritical water Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Submerge Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
Submerged fermentation Optimization of phytase production by Aspergillus ficuum in submerged fermentationusingResponse surface methodology Badamchi, M.1, Hamidi-Esfahani, Z.2 , Abbasi, S.3 [Volume 11, Issue 44, 2014, Pages 155-165]
Submerged fermentation Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Submerged fermentation Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Substitute for nitrite Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Subtractive clustering Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
Subtractive clustering Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Sucralose Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics [Volume 12, Issue 49, 2015, Pages 145-153]
Sucralose Investigating the Effect of Sugar Replacement with Xylitol and Sucralose as Low-caloric Sweeteners on the Physicochemical and Sensory Characteristics of Sour Cherry Jam [Volume 15, Issue 83, 0, Pages 227-236]
Sucralose Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Sucralose Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Sucrose Stability of non alcoholic beverage contained high fructose corn syrup and sucrose during storage [Volume 6, Issue 20, 2009, Pages 11-21]
Sucrose Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
Sucrose Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region [Volume 17, Issue 102, 2020, Pages 93-102]
Sucrose Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Sucrose Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Sucrose The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2022, Pages 77-89]
Sucrose Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Sucrose Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil [Volume 21, Issue 151, 2024, Pages 109-125]
Sugar Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics [Volume 12, Issue 49, 2015, Pages 145-153]
Sugar Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
Sugar The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Sugar Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Sugar Physicochemical characteristics and mineral analysis of white sugar during Operation [Volume 21, Issue 149, 2024, Pages 195-209]
Sugar beet Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
Sugar beet Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Sugar beet Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Sugar beet The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2022, Pages 397-409]
Sugar beet Physicochemical characteristics and mineral analysis of white sugar during Operation [Volume 21, Issue 149, 2024, Pages 195-209]
Sugar beet dilute molasses Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Sugar beet fiber [Volume 13, Issue 50, 2016, Pages 113-123]
Sugar-beet fiber Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
Sugar-beet pulp A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
Sugar beet pulp powder Effects of tomato pulp and sugar beet pulp powders on the farinograph properties of bread dough [Volume 8, Issue 33, 2011, Pages 1-9]
Sugar cane Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]
Sugarcane bagasse Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Sugarcane Nutrients Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Sugar compounds Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Sugar content Investigation of the Effects of Carbonation and Orange Juice on the Physical, Chemical and Microbial Characteristics of Pasteurized Carrot Juice [Volume 5, Issue 17, 2008, Pages 1-8]
Sugar content Non-destructive determination of sugar content in root beet by near infrared spectroscopy (NIRS) H. Bagherpour, H. 1, Minaei, S. 2 ïª, Abdollahian Noghabi, M. 2, Khorasani Fardvani, M. E. 3 [Volume 12, Issue 46, 2015, Pages 219-228]
Sugar replacer Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
Sugar soluble color The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Sugar substitute Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics [Volume 12, Issue 49, 2015, Pages 145-153]
Sugar substitute Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Sulfated polysaccharides Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Sulfur Dioxide Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Sumac Extract Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Sumac powder valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Sumac (Rhus coriaria L.) EXTRACTION OF ANTHOCYANINS FROM SUMAC FRUITS (Rhus coriaria L.) AND EVALUATION OF SOME FACTORS INFLUENCING THEIR STABILITY [(Articles in Press)]
Sunflower kernel Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
Sunflower kernel Investigating the Effect of Raw Material and Temperature and Method of Process of Sunflower kernel on the Chemical, Sensory Properties and Shelf-life of Packaged kernel Sunflower [Volume 17, Issue 98, 2020, Pages 1-12]
Sunflower oil Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
Sunflower oil Study on antioxidant activities of methanolic extracts from fruit of two variety of acorn Q.castaneifolia var castaneifolia and Q.branti var persica in sunflower oil [Volume 9, Issue 34, 2012, Pages 117-127]
Sunflower oil Relation of Fatty Acids Composition with Stability of Sunflower and Canola Oil Blends [Volume 4, Issue 13, 2007, Pages 67-76]
Sunflower oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Sunflower oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Sunflower oil Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Sunflower oil Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Sunflower oil Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying [Volume 21, Issue 152, 2024, Pages 194-208]
Sunflower oil Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils [Volume 21, Issue 157, 2024, Pages 31-49]
Sunflower oil Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Sunflower seed Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
Sunflower seed Investigation of the fatty acid compositions and some chemical characteristics in sunflower hybrids under water deficit stress [Volume 8, Issue 29, 2011, Pages 9-18]
Suni -Bug wheat Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Sun pest Comparison of Some of Physical and Mechanical Properties of Sound and Sunn Pest-Damaged Wheat Kernel of Salary Variety (for Identification) [Volume 4, Issue 14, 2007, Pages 21-30]
Sunset yellow Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Supercritical carbon dioxide extraction Effect of Supercritical CO2 and Microwave-assisted Extraction Methods on Bioactive Compounds Extraction from Silybum marianum Seed [Volume 21, Issue 148, 2024, Pages 31-44]
Supercritical CO2 Evaluation of supercritical CO2 extraction on color stability and antioxidant activity of nanoencapsulated anthocyanin extract of pomegranate peel powder [Volume 21, Issue 153, 2024, Pages 29-42]
Supplementary food Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
Supply Chain Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Supply model Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Support vector machine Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Surface area Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Surface area؛Image processing Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
Surface binding The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
Surface color Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Surface Plasmon resonance Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Surface Response Methodolog Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity [Volume 19, Issue 124, 2022, Pages 285-302]
Surface tension Emulsan production by Acinetobacter calcoaceticus RAG-1 ATCC-31012 [Volume 7, Issue 26, 2010, Pages 117-125]
Surfactants The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Surimi Effects of frying on proximate and fatty acid characteristics of fish fingers made from mince and surimi of common carp (Cyprinus carpio) [Volume 8, Issue 30, 2011, Pages 1-9]
Surimi Investigation of textural properties of fish protein isolate and surimi gels produced from carpio Moosavi-Nasab, M. 1,2 ïª, Azadian, M.3, Farahnaky, A. 2, Abedi, E. 3 [Volume 11, Issue 44, 2014, Pages 95-103]
Surimi Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio) Bagherimofidi, M. 1 ïª, Jafarpour, A . 2, Motamedzadegan, A. 3 [Volume 11, Issue 42, 2014, Pages 128-117]
Surimi Production of fish protein isolate and surimi from carpio and investigation of their colorimetric parameters Azadian, M. 1 ïª, Moosavi-Nasab, M. 2 [Volume 10, Issue 41, 2013, Pages 59-67]
Surimi Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Surimi The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
Surimi Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Surimi The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Survivability The influence of adding Inulin and Encapsulation on survivability lactobacillus casei storage of synbiotic yoghurt [Volume 10, Issue 40, 2013, Pages 27-36]
Survival Survival of Bifidobacterium lactis and Lactobacillus acidophilus in Iranian doogh flavored by ziziphora extract Voosogh, A. S. 1, Khomeiri, M. 2 *, Kashani Nijad, M. 3, Jafari, S. M. 2 [Volume 6, Issue 23, 2009, Pages 77-85]
Survival Iranian white cheese as a food carrier for probiotic bacteria [Volume 8, Issue 32, 2011, Pages 77-83]
Survival Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Survival Viability and efficacy of Lactobacillus casei LAFTI-L26 as adjunct starter in red Dutch cheese [Volume 15, Issue 83, 0, Pages 387-398]
Survival Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Survival Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Survival Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese [Volume 19, Issue 125, 2022, Pages 269-281]
Survival Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Survival Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Survival Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Survival of probiotics Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Sustainability Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
Sustainability Assessment Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Sustainability index Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Sustainability Maturity level Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Sustainable Food Production Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Sustainable Food Supply Chains Sustainability Performance Analysis for Food Supply Chain Processing Sector [Volume 21, Issue 155, 2024, Pages 68-86]
Sustainable Viticulture Effect of foliar potassium spraying on productivity and quality of grape fruits (Vitis vinifera) under different irrigation levels [(Articles in Press)]
SVM Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
Sweet Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Sweet buttermilk Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life [Volume 21, Issue 152, 2024, Pages 17-29]
Sweet cherry Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Sweetener The Effect of Natural and Synthetic Sweeteners on Rheological Behaviors of Locust Bean Gum (LBG) Solutions [Volume 4, Issue 14, 2007, Pages 1-7]
Sweetener Investigation of the effect of some sweeteners on rheological properties of food hydrocolloidal solutions [Volume 9, Issue 34, 2012, Pages 45-51]
Sweetener Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
Sweetener Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Sweeteners Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
Sweet lemon peel The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil [Volume 19, Issue 122, 2022, Pages 236-246]
Sweet potato puree Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Swelling power Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Swelling power Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Swine Determination the kind of meat content of Patties marketed in Tehran in 1386 [Volume 6, Issue 22, 2009, Pages 95-100]
Symbiotic Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Synbiotic Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
Synbiotic Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from BuffaloÂ´s colostrum & milk [Volume 18, Issue 116, 2021, Pages 247-257]
Synbiotic Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]
Synbiotic Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Synbiotic Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Synbiotic Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Synbiotic Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Synbiotic Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Synbiotic The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Synbiotic Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Synbiotic dahi Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Synbiotic jelly The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Synbiotic yogurt Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Synergism Antioxidant interactions in green tea and oak extracts combination [Volume 12, Issue 49, 2015, Pages 123-132]
Synergism Antioxidant interactions in date palm and zizyphus extracts combination [Volume 15, Issue 77, 0, Pages 38-31]
Synergistic Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
Synergistic effect Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Synersis Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
Synersis Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Synersis Effect of fruit nectar on physicochemical and sensory characteristic of goat's milk [Volume 17, Issue 102, 2020, Pages 11-21]
Synersis Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Synthetic film Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Synthetic preservatives Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
Syrian cephalaria seed extract The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]
Syzygium polyanthum The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage [Volume 21, Issue 150, 2024, Pages 44-53]

T

Table olive Physico-chemical properties and nutritional indexes of cultivars during table olive processing [Volume 10, Issue 39, 2013, Pages 31-41]
Tabriz Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2022, Pages 59-67]
Taftoon Bread Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
Taftoon Bread Evaluation of the Influence of Different Levels of Sodium Stearoyl Lactylate (SSL) on Dough Rheological Properties and Quality of Taftoon [Volume 4, Issue 14, 2007, Pages 31-39]
Taftoon Bread Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed [Volume 12, Issue 48, 2015, Pages 231-244]
Taftoon Bread Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Taftoon Bread Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Tagatose Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. [Volume 8, Issue 30, 2011, Pages 113-125]
Taguchi Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Taguchi method Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Taguchi method Effect of operational variables on aqueous enzymatic oil extraction from soybean [Volume 8, Issue 29, 2011, Pages 73-81]
Taguchi method Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Tahini meal Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Tahinimeal Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
Tallow fat Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Tanacetum balsamita L Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro [Volume 21, Issue 151, 2024, Pages 197-208]
Tangent Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
Tannin Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
Tannin The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
Tannin Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Tannin removal Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Tarragon Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Tarragon The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
Tartarazin Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Tartcherry Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing [Volume 19, Issue 123, 2022, Pages 119-132]
Tassel extract Optimization of Nano encapsulated corn tassel extract by response surface methodology and evaluation of the properties of Nanoencapsules containing extract stabilized by basil seed gum and combination of basil seed gum and sesame protein isolate [Volume 21, Issue 149, 2024, Pages 81-98]
Taste Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
Taste Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Taste contrast system Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Taste index Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Taste panel Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
TBA Antioxidant activity of phenolic compounds of grape pomace (Research note) [Volume 5, Issue 18, 2008, Pages 69-74]
TBA [Volume 13, Issue 61, 2016, Pages 54-45]
TBA The effect of Sodium Alginate Based Edible Coating Containing Wild Garlic on Microbial, Chemical and Sensorial Charactertistes of Veal Fillet in Refrigerated condition [Volume 15, Issue 85, 0, Pages 425-435]
Tea Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Tea The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Tea leaves Drying [Volume 13, Issue 50, 2016, Pages 227-237]
Tea seed oil Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
Teat disinfectant Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Technology Adoption Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Technology perception Effect of technology perception on consumer behavior; case study: food industryââ [Volume 8, Issue 28, 2011, Pages 49-55]
Teflon Die Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Tehran Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Tehran Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Tehran City Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Temperature Influence of temperature, air velocity and pretreatments on drying of black currant grape [Volume 6, Issue 21, 2009, Pages 13-22]
Temperature Study the effect of temperature and slicing on respiration rate of peeled carrot [Volume 8, Issue 29, 2011, Pages 1-8]
Temperature Effect of temperature and padding surface on apple bruise volume due to impact and its prediction by artificial neural network [Volume 8, Issue 32, 2011, Pages 85-94]
Temperature Effect of the temperature on âECN42 of Iranian olive oil [Volume 10, Issue 39, 2013, Pages 41-48]
Temperature Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit [Volume 12, Issue 47, 2015, Pages 65-74]
Temperature The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Temperature Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Temperature Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Temperature Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Temperature The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Temperature Changes Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Temperature of drier Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier [Volume 9, Issue 36, 2012, Pages 1-10]
Temperatures Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions [Volume 12, Issue 49, 2015, Pages 1-10]
Temperature sweep analysis The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Tempering Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
Template [Volume 13, Issue 61, 2016, Pages 75-55]
Tensile strength Effect of glycerol addition on the mechanical and physical properties of soy protein isolate film [Volume 6, Issue 20, 2009, Pages 1-10]
Tensile strength Effect of glycerol content and thickness on certain characteristics of methylcellulose films Ahmadi, E. 1, Azizi, M. H. 2 ïª, Abbasia, S. 2, Sareminezhad, S. 3 [Volume 11, Issue 43, 2014, Pages 113-118]
Tensile strength Characterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Teranjabine Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
Termal treatment Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice [Volume 19, Issue 130, 2022, Pages 1-9]
Terminal velocity Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
Terminal velocity Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Tertiary complex Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Tetracycline Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Tetracycline Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
Teucrium polium Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Textural and sensory attributes Moisture, texture and sensory changes in pistachio nuts as affected by roasting temperature and storage time [Volume 8, Issue 28, 2011, Pages 101-110]
Textural Characteristics Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Textural Characteristics Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake [Volume 19, Issue 133, 2022, Pages 187-196]
Textural Characteristics Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods [Volume 21, Issue 151, 2024, Pages 13-31]
Textural features Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Textural features Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake [Volume 21, Issue 155, 2024, Pages 170-179]
Textural hardness Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef [Volume 15, Issue 84, 0, Pages 101-109]
Textural profile analysis [Volume 13, Issue 50, 2016, Pages 207-218]
Textural properties Effect of steaming on textural properties of date paste (C.V. kabkab) [Volume 12, Issue 47, 2015, Pages 1-8]
Textural properties The effect of adding Eleaagnus angustifolia powder to quality characteristics of burgerâs bread [Volume 12, Issue 49, 2015, Pages 73-84]
Textural properties Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Textural properties [Volume 13, Issue 50, 2016, Pages 91-99]
Textural properties [Volume 14, Issue 62, 2017, Pages 87-77]
Textural properties Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
Textural properties Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Textural properties Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Textural properties Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Textural properties Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Textural properties Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Textural properties Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Textural properties Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Textural properties Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Textural properties Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours [Volume 21, Issue 151, 2024, Pages 1-12]
Textural properties Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
TexturalProperties [Volume 13, Issue 60, 2016, Pages 173-186]
Texture‎ The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Texture.‎ Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial âLiquid Kashk during Refrigeration Storage [Volume 21, Issue 149, 2024, Pages 171-194]
Texture Analyser Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Texture analysis Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology [Volume 12, Issue 47, 2015, Pages 181-196]
Texture analysis [Volume 13, Issue 50, 2016, Pages 11-21]
Texture analysis Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
Texture analysis The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Texture analysis The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Texture analysis Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Texture analysis Optimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
Texture analysis The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Texture analysis Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Texture analysis Optimization of producing baguette bread containing acorn flour and evaluating its characteristics [Volume 21, Issue 154, 2024, Pages 1-14]
Texture analyzer The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology [Volume 12, Issue 47, 2015, Pages 197-206]
Texture analyzer The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
Texture analyzer Designing and manufacturing of multifunctional texture analyzer with the ability to analyze textural properties under various controlled temperature and humidity conditions [Volume 17, Issue 106, 2020, Pages 145-155]
Texture analyzer The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Textured milk Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time [Volume 10, Issue 40, 2013, Pages 66-57]
Texture measurement [Volume 14, Issue 64, 2017, Pages 41-32]
Texture parameters Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Texture profile analysis [Volume 13, Issue 60, 2016, Pages 61-79]
Texture profile analysis Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Texture profile analysis Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese [Volume 21, Issue 156, 2024, Pages 110-124]
Texture profile analysis (TPA) Effect of processing conditions on textural properties of ultrafiltrated Feta cheese made from cow's milk and soymilk blend [Volume 9, Issue 36, 2012, Pages 65-76]
Texture properties Effects of silver carp gelatin and pectin on texture and color properties of a fat spread [Volume 12, Issue 47, 2015, Pages 123-131]
Texture properties The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet [Volume 12, Issue 49, 2015, Pages 187-196]
Texture properties Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties [Volume 19, Issue 124, 2022, Pages 271-284]
Texture properties Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM) [Volume 19, Issue 124, 2022, Pages 327-346]
Texture quality Comparison of Texture Quality Factors of Two Apple Varieties and Evaluating Measurement Accuracy of Magness -Taylor and Fruit Pressure Tester [Volume 5, Issue 17, 2008, Pages 9-16]
Textuure Design, construction, and evaluation of divider and rounder for Iranian bread dough Karimi, M.1, Sheikholeslami, Z.1,Naghipour, F. 2, Sahraiyan, B. 2ïª, Ghiafeh Davoodi, M.1 [Volume 11, Issue 43, 2014, Pages 149-159]
TGA The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
THAWING The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Thawing methods Effects of freezing and two thawing methods on food quality of Persian sturgeon fillets [Volume 10, Issue 40, 2013, Pages 11-20]
Theory of planned behavior Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
Theory of planned behavior Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Therapeutic Advancements The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Therapeutic effects The therapeutic effects of Pistacia Atlantica used in foods: A review [Volume 21, Issue 155, 2024, Pages 148-169]
Thermal concentration Effect of pressure and temperature of concentration on some of quality attributes of watermelon juice [Volume 9, Issue 34, 2012, Pages 37-44]
Thermal condition [Volume 13, Issue 50, 2016, Pages 101-111]
Thermal extraction [Volume 13, Issue 52, 2016, Pages 173-184]
Thermal processing The effect of pasteurization temprature on texture and sensory properties of persian sturgeon caviar [Volume 9, Issue 37, 2012, Pages 57-65]
Thermal processing Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Thermal properties Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Thermal properties Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Thermal properties Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Thermal propperties Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Thermal resistance Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Thermal Sonication Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive [Volume 19, Issue 127, 2022, Pages 211-223]
Thermal stability Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Thermal stability Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
Thermal stability Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Thermal stability Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Thermal stability Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying [Volume 21, Issue 152, 2024, Pages 194-208]
Thermal stability Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Thermal stability EXTRACTION OF ANTHOCYANINS FROM SUMAC FRUITS (Rhus coriaria L.) AND EVALUATION OF SOME FACTORS INFLUENCING THEIR STABILITY [(Articles in Press)]
Thermal stabilization The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
Thermal stabilization Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2022, Pages 17-31]
Thermal-ultrasound Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Thermostable amylase Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Thickener A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
Thickener The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics [Volume 19, Issue 132, 2022, Pages 397-409]
Thickening agent Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Thin-layer Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
Thin Layer Chromatography Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Thin Layer Chromatography Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
Thin layer drying Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Thin-layer drying Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Thin-layer hydration method - Ultrasound The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Thin sugar beet juice The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
Thiobarbituric acid Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Thiobarbituric acid Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Thomson Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Three electrode system Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Three-layer film Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Threonine Study on Producing Possibility of Amino Acids from Date Palm Wastes by Two Mutant Corynebacterium Glutamicum CECT690 & CECT77 [Volume 4, Issue 12, 2007, Pages 55-64]
Thujone Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
Thyme Microbial, Physical and Mechanical Properties of Chitosan-Based Edible Films Incorporated with Thyme and Clove Essential Oils [Volume 5, Issue 17, 2008, Pages 41-50]
Thyme Investigation of energy consumption and drying kinetics of thyme leaves in microwave dryer Khafajeh, H. 1, Banakar, A. 1 ïª, Minaei, S. 1, Taghizadeh, A. 2, Motavali, A. 1, Rezaei Aderyani, M. 3 [Volume 11, Issue 45, 2014, Pages 45-54]
Thyme The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
Thyme The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Thyme The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Thyme Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Thyme essential oil Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean [Volume 15, Issue 82, 0, Pages 63-71]
Thyme essential oil Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Thyme extract Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Thyme extract The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
Thyme extract The effect of aqueous-alcoholic extract of thyme and inulin on physicochemical properties of traditional Bokez Ilam yogurt [Volume 19, Issue 126, 2022, Pages 103-120]
Thyme oil Sodium alginate with added thyme essential oil as a new method coating for rainbow trout fillet [Volume 12, Issue 46, 2015, Pages 229-241]
Thyme oil The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage [Volume 12, Issue 49, 2015, Pages 11-20]
Thyme (Zataria Multiflora ) Essential oil Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Thymol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
Thymol Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Thymol Optimization of essential oil extraction from Satureja sahendica Bornm. [Volume 21, Issue 148, 2024, Pages 103-111]
Thymol Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries [Volume 21, Issue 156, 2024, Pages 49-62]
Thymol essential oil Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Thymus essential oil Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Thymus kotschyanus Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Thymus trautvetteri essential oil Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Thymus vulgaris Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Thymus vulgaris Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Thymus vulgaris essential oil Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Thymus vulgaris essential oil Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN) [Volume 19, Issue 125, 2022, Pages 225-241]
Time–kill kinetic Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Time of drying Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
Time reduction percentage Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Time-temperature indicators A new integrated model to evaluate time-temperature indicators for fresh seafood with the purpose of protection against botulism [Volume 12, Issue 49, 2015, Pages 133-143]
Tin Determination of Lead, Tin, Cupper and Cadmium in Iranian caned fish. [Volume 8, Issue 30, 2011, Pages 27-32]
TiO2 Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
TiO2 nanoparticles Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Tissue culture Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Tissue stiffness Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Titanium dioxide Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2 [Volume 15, Issue 80, 0, Pages 387-398]
Titanium dioxide Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Titanium dioxide Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Titanium dioxide The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Titanium dioxide nanoparticles [Volume 13, Issue 60, 2016, Pages 197-187]
Titanium dioxide nanoparticles Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Titanium nanoparticle Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]
Titanium nanoxide Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil [Volume 19, Issue 128, 2022, Pages 363-374]
Titanium Oxide Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Titrable acidity Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Toast Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Toast Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Toast bread Evaluation Of additional barley flour and lactobacillus plantarum (ATCC 43332) on quality properties toast Breads [Volume 9, Issue 37, 2012, Pages 37-46]
Toast bread Evaluation of the effect of using glucose oxidase and xylanase enzymes on Toast bread flours characteristics. Salehifar, M. 1, Shafisoltani, M. 2 ïª, Hashemi, M. 3 [Volume 11, Issue 43, 2014, Pages 135-147]
Toast bread Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast [Volume 19, Issue 126, 2022, Pages 57-70]
Toast containing whole-grain Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast [Volume 19, Issue 124, 2022, Pages 79-90]
Tocopherol Evaluation of Phenolic Compounds and Tocopherols Content in Some Trade Iranian Olive Oils by HPLC [Volume 5, Issue 18, 2008, Pages 53-59]
Tocopherol Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Tocopherol The effect of ultrasound assisted extraction on extraction efficiency and the amount of phenol and tocopherol compounds of soybean oil [Volume 19, Issue 126, 2022, Pages 205-215]
Tocopherols Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
Tocopherols The effect of frying on some qualitative characteristics of grape seed oil Rahnemoon, P. 1, Azadmard-Damirchi, S. 2 ïª, Peygambardust, S. A. 2, Hesari, J. 2, Nemati, M. 3, Zenouzi, A. 4 [Volume 11, Issue 45, 2014, Pages 25-33]
Tocopherols The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Tocotrienol Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Toffee Using date Powder in Formulation of Chocolate Toffee [Volume 5, Issue 18, 2008, Pages 1-8]
Tofu Weight and flavor optimization in tofu production by Taghuchi method Tagizadeh, T.1, Zareh, D.3*, Mortazavi, S. A. 2, Aziz mohseni, F. 3, Azin, M. 3, Heidarian, M.3 [Volume 6, Issue 23, 2009, Pages 59-68]
Tofu The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu [Volume 19, Issue 125, 2022, Pages 59-72]
Tomato The effect of methyl cellulose based active edible coatings on the storage life of tomato [Volume 9, Issue 35, 2012, Pages 89-99]
Tomato Effect of tomato paste production stages on decreasing diazinon residue Baratian Ghorghi, Z. 1 ïª, Sadeghi Mahoonak, A. R. 2, Ghorbani, M. 2, shaeghi, M. 3 [Volume 12, Issue 46, 2015, Pages 177-186]
Tomato Investigation of vacuum pressure and storage time on the quality of tomato and carrot [Volume 12, Issue 47, 2015, Pages 231-241]
Tomato Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Tomato Thin layer drying of tomato slices using a combined infrared-vacuum dryer [Volume 15, Issue 82, 0, Pages 119-127]
Tomato Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Tomato The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Tomato Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Tomato Estimation of nitrate content in tomato using image features [Volume 21, Issue 152, 2024, Pages 1-16]
Tomato Fruit Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
Tomato juice Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
Tomato juice Identification of microbial diversity of fermented pickled vegetable with tomato juice using Next-Generation Sequencing technique [Volume 15, Issue 83, 0, Pages 15-27]
Tomato juice Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Tomato juice concentrate Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
Tomato paste Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Tomato paste Investigating Physicochemical and Sensory Properties of Tomato Paste Using Fennel Seed Extract and Ziziphora clinopodioides Lam. and Predicting the Results Using Artificial Neural Network [Volume 20, Issue 141, 2023, Pages 1-16]
Tomato peel Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste [Volume 19, Issue 125, 2022, Pages 315-328]
Tomato pomace powder Effects of tomato pulp and sugar beet pulp powders on the farinograph properties of bread dough [Volume 8, Issue 33, 2011, Pages 1-9]
Tomato pomace powder Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Tomato powder Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Tomato seed oil The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil [Volume 21, Issue 152, 2024, Pages 132-145]
Tomato seed oil Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method [Volume 21, Issue 152, 2024, Pages 181-193]
Tomato waste Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Tooth decay Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Torba Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Tortilla Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
Tortilla Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Total acceptance Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Total Acid Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
Total Bacterial Counts The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
Total carbohydrate Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
Total colour difference Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Total consumption energy Optimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Total count Prediction of Microbial Quality in Raw Milk by Mathematical Models [Volume 4, Issue 15, 2007, Pages 53-63]
Total count Improving storage of sugar beet to reduction of microbial flou in silo Behzad, Kh. 1, Mazaheri Tehrani, M. 1 , Mortazavi, S. A. 1, , Shahidi Noghabi, M.2ïª Behzad, R. 3 [Volume 11, Issue 45, 2014, Pages 111-122]
Total count Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Total energy consumption Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Total flavonoid The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Total flavonoid The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Total flavonoid Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Total microbial count The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
Total microbial count Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3 [Volume 10, Issue 41, 2013, Pages 35-46]
Total microbial count An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Total Phenol Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Total Phenol The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
Total Phenol The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Total Phenol Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Total Phenol The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape [Volume 19, Issue 122, 2022, Pages 11-21]
Total Phenol Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Total Phenol The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Total Phenol Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Total Phenol Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Total Phenol Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Total Phenol Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Total Phenol Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese [Volume 21, Issue 146, 2024, Pages 169-179]
Total phenol content [Volume 14, Issue 64, 2017, Pages 8-1]
Total phenol content Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit [Volume 15, Issue 82, 0, Pages 437-450]
Total phenolic Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
Total phenolic compounds Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds Soleimanifar, M. 1, Niazmand, R. 2 ïª, Shahidi Noghabi, M. 3 [Volume 12, Issue 46, 2015, Pages 105-118]
Total phenolic compounds Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
Total phenolic content Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology [Volume 15, Issue 85, 0, Pages 151-164]
Total phenolic content Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
Total phenolic content Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
Total phenolic content Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Total phenolic content Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Total phenolics content Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Total polyphenol Changes of oil content and total polyphenol in three varieties of olives during the course of maturation [Volume 10, Issue 39, 2013, Pages 9-1]
Total polyphenols Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Total protein Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
Total solid Effects of Milk Total Solids on the Growth of Starter Cultures and Quality of Yoghurt [Volume 4, Issue 14, 2007, Pages 61-69]
Total soluble phenolics The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Total soluble solids Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Total soluble solids Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Total tannin The effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Total volatile base nitrogen (TVB-N) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
Total volatile basic nitrogen Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Total volatile nitrogen Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3 [Volume 10, Issue 41, 2013, Pages 35-46]
Tota phenol content Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
TOTOX Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Toughness Mechanical properties determination of Soybean seed by quasi-static loading [Volume 6, Issue 21, 2009, Pages 113-124]
Toughness Evaluation of some physical properties of jahromi lime [Volume 8, Issue 33, 2011, Pages 61-68]
Toughness Some of mechanical properties of black-eyed pea (Vigna sinensis L) Rasekh, M. ïª [Volume 11, Issue 44, 2014, Pages 35-46]
Tow-temperature Influence of two-temperature and pretreatments on drying of black currant grape influence of pretreatments and dehydration methods on drying rate and time of black currant grape [Volume 8, Issue 28, 2011, Pages 39-47]
Trachyspermum Ammi Essential Oil Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Traditional Production and physicochemical, rheological, sensory analysis of âLourâ cheese [Volume 12, Issue 49, 2015, Pages 41-49]
Traditional Bread Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
Traditional cheese Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Traditional cookies Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Traditional cookies Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Traditional Food Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Traditional Ice Cream Investigating the microbial contamination of traditional ice creams in shahr-e-kord [Volume 2, Issue 7, 2005, Pages 21-27]
Traditional Ice Cream Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Traditional Ice Cream Investigation of physicochemical, antioxidant activity and organoleptic characteristic ofInvestigation of physicochemical, antioxidant activity and organoleptic characteristic of traditional ice cream contains chamomile, echium amoenum and valerian extracts [Volume 15, Issue 78, 0, Pages 217-232]
Traditional Ice Cream Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Traditional Ice Cream The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk [Volume 19, Issue 127, 2022, Pages 101-111]
Traditional kashk Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city [Volume 21, Issue 152, 2024, Pages 107-116]
Traditional Kope cheese Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Traditional Kurdish cheese Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Traditional (local) production method Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Traditional medicine Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Traditional Quchan cheese Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
Tragacanth [Volume 13, Issue 50, 2016, Pages 23-31]
Tragacanth Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Tragacanth The Effect of Sage Seed and Tragacanth Native Gums on Physicochemical, Rheological and Sensory Properties of Ketchup [Volume 15, Issue 81, 0, Pages 387-398]
Tragacanth Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Tragacanth The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Tragacanth gum Effect of tragacanth, glycerol and sunflower oil on potato starch-based edible films [Volume 9, Issue 34, 2012, Pages 106-97]
Tragacanth gum Evaluation effect of tragacanth gum on quality properties of sponge cake Hajmohammadi, A. 1 ïª, Keramat, J. 2, Hojjatoleslami, M. 3, Molavi, H. 4 [Volume 11, Issue 42, 2014, Pages 1-8]
Tragacanth gum Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Tragacanth gum Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Tragacanth gum Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Tragacanthin Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Tragacanthin gum Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Trans Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Trans -Anethole Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
Trans fatty acids Advantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Trans-glutaminase Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Transglutaminase and Lipase Enzyme Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
Transglutaminase enzyme Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Transglutaminase enzyme Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Transglutaminase enzyme Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
Transglutaminase enzyme Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Transglutaminase enzyme Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Transglutaminase enzyme mycrobi Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Transparency Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Transparency Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Treatment Comparison of the effect of dielectric barrier discharge plasma in surface and volume mode of treatment on physical and chemical properties of saffron [Volume 18, Issue 120, 2021, Pages 13-25]
Triacylglycerol Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Trichosporon asahii Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Tricoderma atroviride Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Tri-enzyme extraction Folate Measurement in Fortified Flour by Tri-enzyme Extraction and Microbiological Assay [Volume 12, Issue 49, 2015, Pages 51-59]
Triticale Comparison of Physico-Chemical Properties of Triticale and Barley Malt [Volume 5, Issue 18, 2008, Pages 61-68]
Triticale Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Trout Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]
Truffle Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Trust Public acceptance modeling of voluminous bread packaging with Nano Films [Volume 8, Issue 34, 2011, Pages 121-130]
Trypsin Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
Trypsin Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Trypsin Production of bioactive peptides from flaxseed meal: the effect of protease type and concentration, hydrolysis time, and microwave pretreatment [Volume 21, Issue 157, 2024, Pages 191-204]
Tub and Stick margarine Effect of Tempering on Margarine Specification [Volume 5, Issue 19, 2008, Pages 11-20]
Tuluq Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Tuluq and Torba yoghurts Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Tuna Evaluation of histamine content in tuna and sardine fish used in cannery factories from Qazvin province [Volume 10, Issue 40, 2013, Pages 21-26]
Tuna fish Study of Histamine Content in Canned Tuna Fish Produceds in Iran by ELISA Method [Volume 4, Issue 13, 2007, Pages 77-84]
Turbidity The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
Turbidity Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
Turbidity Control of Alicyclobacillus acidoterrestris in apple juice by pomegranate peel extracts [Volume 8, Issue 33, 2011, Pages 79-90]
Turbidity Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
Turbidometry [Volume 13, Issue 50, 2016, Pages 139-151]
Turkey meat Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination [Volume 19, Issue 126, 2022, Pages 25-37]
Turmeric Essential Oil Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Turmeric extract Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged [Volume 8, Issue 29, 2011, Pages 47-56]
Turmeric extract Investigation of antibacterial and antioxidant activity of turmeric extract (Curcuma Longa) on rainbow trout (Oncorhynchus mykiss) in vitro [Volume 9, Issue 35, 2012, Pages 77-87]
Turmeric extract (Curcum longa L.) Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4ËC [Volume 15, Issue 83, 0, Pages 315-328]
Turnip Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
Turnip Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
Two-Step Desolvation Method Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Tylosin Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method [Volume 19, Issue 133, 2022, Pages 59-67]
Type 2 diabetes Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products [Volume 19, Issue 123, 2022, Pages 55-67]
Type of processing A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]

U

UF cheese Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
UF cheese Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
UF cheese The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
UF-cheese The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
UF-cheese Study on textural and color characteristics of UF-white cheese containing caffeine [Volume 21, Issue 156, 2024, Pages 211-225]
UF white cheese The Effects of Partial Substitution of NaCl by KCl on Bacterial Total Counts, Mould, Yeast, Coliform, Acid Degree Value and Compositional Properties in UF White Cheese [Volume 5, Issue 17, 2008, Pages 81-89]
UF white cheese The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese [Volume 21, Issue 152, 2024, Pages 165-180]
UHT Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Ultrafilter Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Ultrafiltered cheese Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties [Volume 19, Issue 128, 2022, Pages 235-247]
Ultrafiltered milk [Volume 13, Issue 50, 2016, Pages 219-226]
Ultrafiltraed white cheese The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
Ultrafiltrated cheese Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Ultrafiltrated cheese Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Ultrafiltrated cheese Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Ultrafiltrated low-fat cheese [Volume 14, Issue 63, 2017, Pages 91-104]
Ultra Filtration Enzymatic hydrolysis optimization of whey proteins for reducing phenylalanine using membrane filtration Hasibi, F. 1ïª, Nasirpour, A 2, Keramat, J. 3 [Volume 12, Issue 46, 2015, Pages 15-26]
Ultrafiltration cheese Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Ultra-refined cheese and meat Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat [Volume 19, Issue 130, 2022, Pages 121-129]
Ultrasonic Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Ultrasonic Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
Ultrasonic Effect of intensity and time ultrasound on rheological properties of extracted Ã_glucan of flour oat [Volume 17, Issue 106, 2020, Pages 85-93]
Ultrasonic Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Ultrasonic Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Ultrasonic Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Ultrasonic bath Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Ultrasonic extraction [Volume 13, Issue 52, 2016, Pages 173-184]
Ultrasonic pre-treatment The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Ultrasonic pretreatment Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Ultrasonics The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Ultrasound The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
Ultrasound Combined effect of ultrasound and heat on orange pectin methylesterase [Volume 8, Issue 30, 2011, Pages 101-111]
Ultrasound Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 ïª, Ataye Salehi, A. 3 [Volume 11, Issue 44, 2014, Pages 129-141]
Ultrasound [Volume 13, Issue 50, 2016, Pages 79-94]
Ultrasound [Volume 13, Issue 50, 2016, Pages 133-143]
Ultrasound Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Ultrasound Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Ultrasound Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Ultrasound Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Ultrasound [Volume 13, Issue 61, 2016, Pages 43-33]
Ultrasound [Volume 14, Issue 62, 2017, Pages 15-1]
Ultrasound Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
Ultrasound Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh [Volume 15, Issue 79, 0, Pages 133-141]
Ultrasound Effect of ultrasound assisted acid hydrolysis in combination with heat moisture treatment on digestibility and physicochemical properties of corn starch [Volume 15, Issue 85, 0, Pages 357-367]
Ultrasound Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
Ultrasound Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with Î²-cyclodextrin (Î²-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
Ultrasound Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
Ultrasound Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
Ultrasound Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Ultrasound Ultrasonic mass transfer button mushroom after osmotic dehydration process [Volume 17, Issue 98, 2020, Pages 51-61]
Ultrasound Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Ultrasound The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Ultrasound The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Ultrasound Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Ultrasound A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Ultrasound The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Ultrasound Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Ultrasound Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Ultrasound Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Ultrasound Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract [Volume 19, Issue 122, 2022, Pages 199-209]
Ultrasound Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste [Volume 19, Issue 123, 2022, Pages 1-14]
Ultrasound Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Ultrasound Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Ultrasound Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization [Volume 19, Issue 124, 2022, Pages 147-156]
Ultrasound Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Ultrasound Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification [Volume 19, Issue 127, 2022, Pages 225-240]
Ultrasound Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion [Volume 19, Issue 130, 2022, Pages 171-181]
Ultrasound Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Ultrasound Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake [Volume 19, Issue 133, 2022, Pages 211-224]
Ultrasound The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Ultrasound The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Ultrasound Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Ultrasound Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Ultrasound The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Ultrasound Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Ultrasound Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Ultrasound The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Ultrasound Optimization of ultrasonic-assisted extraction of the effective compounds from hops (Humulus lupulus) [Volume 20, Issue 141, 2023, Pages 75-92]
Ultrasound The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Ultrasound Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Ultrasound Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Ultrasound Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Ultrasound The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air [Volume 21, Issue 146, 2024, Pages 57-67]
Ultrasound The effect of ultrasound pretreatment on the antioxidant properties of hydrolyzed protein from flaxseed meal using alcalase and pancreatin enzymes by response surface methodology [Volume 21, Issue 147, 2024, Pages 187-205]
Ultrasound Optimization of combined pre-process (osmosis-ultrasound) and additional drying with hot air of Pommelo fruit [Volume 21, Issue 148, 2024, Pages 89-102]
Ultrasound Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction [Volume 21, Issue 149, 2024, Pages 99-113]
Ultrasound An overview of the application of advanced non-thermal technologies in the food industry [Volume 22, Issue 159, 2025, Pages 27-42]
Ultrasound The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Ultra Sound Evaluation and optimization of starch-Clay nanocomposite film [Volume 12, Issue 49, 2015, Pages 93-101]
Ultrasound-assisted [Volume 13, Issue 50, 2016, Pages 41-51]
Ultrasound-assisted extraction Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Ultrasound-assisted extraction Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Ultrasound pretreatment Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Ultrasound probes Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
Ultrasound treatment Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef [Volume 15, Issue 84, 0, Pages 101-109]
Ultrasound treatments Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Ultrasounic Evaluation of Escherichia coli and Saccharomyces cerevisiae inactivation in sonicated pomegranate juice Alighourchi, H. R. 1, Barzegar, M. 2 ïª, Sahari, M. A. 3, Abbasi, S. 2 [Volume 11, Issue 44, 2014, Pages 23-33]
Ultraviolet radiation Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Ultraviolet radiation Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Unsaponifiable matters The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
Unsaturated acid Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen [Volume 10, Issue 38, 2013, Pages 21-31]
Unsaturated fatty acid Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design [Volume 19, Issue 130, 2022, Pages 307-328]
Unsaturated fatty acids Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Unsaturated fatty acids Study of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Unsaturated fatty acids Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Unsaturated fatty acids Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.) [Volume 21, Issue 149, 2024, Pages 25-39]
Urban household Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Urease The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Urmia Assessment of Antimicrobial Efficacy of Commercial Urmiaâs Honeys [Volume 4, Issue 13, 2007, Pages 39-45]
Urtica dioica Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Urtica dioica leaf Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Urtica dioica (L.) leaf Investigation of antioxidant effect of Urtica dioica (L.) leaf and Alcea setosa (L.) flower extracts on fatty acids photooxidation [Volume 21, Issue 146, 2024, Pages 16-27]
Uta Caraginnan Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk [Volume 19, Issue 126, 2022, Pages 373-386]
UV-c irradiation Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
UV-c irradiation Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
UV radiation Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
UV radiation Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils [Volume 21, Issue 157, 2024, Pages 31-49]
UV-Radiation Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
UV transmittance [Volume 13, Issue 50, 2016, Pages 139-151]

V

Vacuum Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Vacuum Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Vacuum Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Vacuum dryer Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Vacuum dryer Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Vacuum Drying Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
Vacuum Drying The effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Vacuum frying Study of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Vacuum oven Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Vacuum package Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss) [Volume 5, Issue 19, 2008, Pages 67-77]
Vacuum package Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged [Volume 8, Issue 29, 2011, Pages 47-56]
Vacuum package Investigation of antibacterial and antioxidant activity of turmeric extract (Curcuma Longa) on rainbow trout (Oncorhynchus mykiss) in vitro [Volume 9, Issue 35, 2012, Pages 77-87]
Vacuum packaging The effect of light salting, vacuum packaging and their synergistic effecton on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4Â°CÂ±1 [Volume 8, Issue 32, 2011, Pages 35-44]
Vacuum packaging Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments [Volume 8, Issue 34, 2011, Pages 1-11]
Vacuum packaging Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Vacuum packing Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage [Volume 19, Issue 122, 2022, Pages 59-69]
Vacuum pressure Investigation of vacuum pressure and storage time on the quality of tomato and carrot [Volume 12, Issue 47, 2015, Pages 231-241]
Valencia Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Valerian Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
Value-added products Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Vancomycin Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties [Volume 15, Issue 80, 0, Pages 199-212]
Vancomycin 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 [Volume 16, Issue 91, 2019, Pages 347-356]
Vanillin Chitosan and Vanillin as Preservatives to Prolong the Shlef Life of Strawberry [Volume 9, Issue 34, 2012, Pages 77-83]
Vanillin Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization [Volume 19, Issue 126, 2022, Pages 283-296]
Vanillin The effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Varieties The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Variety Comparison of mineral compositions in seeds of different native and imported date cultivars [Volume 21, Issue 147, 2024, Pages 60-69]
Varner test Investigating the effect of cold plasma on the disinfection and quality of Iranian white cheese during the storage period [Volume 21, Issue 147, 2024, Pages 84-99]
VBNC Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Veal Microwave and Salt The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
Vegetable Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
Vegetable oil Loss in the Caustic Refining of Edible Oils and the Necessity of its Control [Volume 4, Issue 12, 2007, Pages 35-44]
Vegetable oil A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Vegetable oil Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Vegetable oil Academic Review: Biodiesel Production from Vegetable Oils and Animal Fats with the Help of Microorganisms [Volume 22, Issue 164, 2025, Pages 86-102]
VGG16 Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Viability The effect of different factors on probiotics viability during probiotic potato chips storage [Volume 11, Issue 44, 2014, Pages 105-115]
Viability 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 [Volume 13, Issue 55, 2016, Pages 13-22]
Viability Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Viability Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Viability Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days [Volume 18, Issue 121, 2021, Pages 185-201]
Viability Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Viability Investigating the physical and mechanical properties of polylactic acid-nanocellulose nanocomposite film containing Lactobacillus casei probiotic bacteria [Volume 21, Issue 147, 2024, Pages 34-44]
Viability of probiotic bacteria Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Vibration frequency Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Vibrio cholerae Non-O1 Evaluation of the prevalence of Vibrio cholerae isolated from water and vegetables and the presence of virulence genes and antibiotic resistance pattern in Qom province [Volume 21, Issue 154, 2024, Pages 128-138]
Vibrio spp Prevalence of Vibrio spp. in marine shrimp (Paeneus monodon) caught off the Persian Gulf coast of Iran [Volume 8, Issue 33, 2011, Pages 21-26]
Vinegar Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Vinegar Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Vinegar Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi) [Volume 19, Issue 125, 2022, Pages 183-194]
Vinegar The effect of ultrasound and pure apple vinegar as pretreatments on the functional and antibacterial properties of dried garlic slices in the hot air [Volume 21, Issue 146, 2024, Pages 57-67]
Virgin olive oil [Volume 13, Issue 52, 2016, Pages 173-184]
Virgin olive oil Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Virgin olive oil Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Virgin olive oil Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Virgin olive oil Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil [Volume 19, Issue 132, 2022, Pages 365-375]
Virgin olive oil Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region [Volume 20, Issue 139, 2023, Pages 180-189]
Virulence genes Evaluation of the prevalence of Vibrio cholerae isolated from water and vegetables and the presence of virulence genes and antibiotic resistance pattern in Qom province [Volume 21, Issue 154, 2024, Pages 128-138]
Viscoelastic Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
Viscoelastic Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
Viscoelastic Investigation on the rheological properties of fortified yogurt containing pumpkin powder [Volume 18, Issue 114, 2021, Pages 349-358]
Viscoelasticity Model Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
Viscoelastic properties Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
Viscoelastic properties Effect of somatic cell counts on viscoelastic properties of strained yoghurt [Volume 9, Issue 35, 2012, Pages 57-66]
Viscosity Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
Viscosity Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process [Volume 5, Issue 16, 2008, Pages 13-19]
Viscosity Laboratory scale production of soy yogurt with strawberry Flavor [Volume 5, Issue 19, 2008, Pages 1-9]
Viscosity Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. [Volume 8, Issue 30, 2011, Pages 113-125]
Viscosity Use of gelatin as a fat replacer for low fat cream production [Volume 8, Issue 32, 2011, Pages 45-52]
Viscosity The effect of protein on viscosity properties of Iranian rice varieties Habibi, F. 1 ïª, Foroughi, M. 2 [Volume 11, Issue 44, 2014, Pages 47-57]
Viscosity Assessment of probable application of full fat soy flour in cream formulation [Volume 12, Issue 49, 2015, Pages 103-112]
Viscosity Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Viscosity Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Viscosity Effect of xanthan gum and pectin on stability of suspension orange juice with pulp [Volume 15, Issue 80, 0, Pages 13-23]
Viscosity The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh [Volume 15, Issue 85, 0, Pages 437-446]
Viscosity Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
Viscosity Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
Viscosity Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
Viscosity Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
Viscosity The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
Viscosity The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Viscosity Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Viscosity Effect of fruit nectar on physicochemical and sensory characteristic of goat's milk [Volume 17, Issue 102, 2020, Pages 11-21]
Viscosity Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Viscosity Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Viscosity Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Viscosity Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Viscosity Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Viscosity The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Viscosity Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Viscosity Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Viscosity Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Viscosity Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage [Volume 19, Issue 131, 2022, Pages 59-70]
Viscosity Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices [Volume 20, Issue 137, 2023, Pages 19-34]
Viscosity The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Viscosity Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life [Volume 21, Issue 152, 2024, Pages 17-29]
Viscosity A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Viscosity Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Visible and near infrared spectroscopy Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Visible blue-LED light Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces [Volume 19, Issue 126, 2022, Pages 333-341]
Visible Spectrophotometry Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Visual and NIR Spectroscopy Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Visual appearance Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Visual appearance Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Visual characteristics [Volume 13, Issue 61, 2016, Pages 164-151]
Visual factor The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 ïª, Hashemzade, A. 2, Moradi, V. 5 [Volume 11, Issue 42, 2014, Pages 31-42]
Vitamin Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Vitamin The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Vitamin B12 Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Vitamin B12 Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Vitamin B3 In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Vitamin B6 In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Vitamin C Evaluation of physicochemical and sensory properties of PET containers packed lemon juice [Volume 8, Issue 28, 2011, Pages 93-100]
Vitamin C Effects of Methylcellulose-wax as combined coating materials on physico-chemical and sensorial characteristics of Thomson navel orange [Volume 12, Issue 49, 2015, Pages 113-122]
Vitamin C [Volume 13, Issue 61, 2016, Pages 15-1]
Vitamin C The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
Vitamin C Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
Vitamin C Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
Vitamin C Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Vitamin C The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
Vitamin C Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Vitamin C The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics [Volume 22, Issue 161, 2025, Pages 286-296]
Vitamin C Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Vitamin C The influence of composite edible coating of Balangu gum and whey protein on strawberry storability [Volume 22, Issue 165, 2025, Pages 276-288]
Vitamin D3 Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
Vitamin D3 Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Vitamin E ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
Vitamin E Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Vitex agnus-castus Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Volatile compounds Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Volatile compounds The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese [Volume 21, Issue 152, 2024, Pages 165-180]
Voltametric Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Volume Evaluation effect of tragacanth gum on quality properties of sponge cake Hajmohammadi, A. 1 ïª, Keramat, J. 2, Hojjatoleslami, M. 3, Molavi, H. 4 [Volume 11, Issue 42, 2014, Pages 1-8]
Volume Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Volume of damage Examination Potato Damage Under Impact Loading [Volume 5, Issue 17, 2008, Pages 69-80]
Volus Analysis of three shrimps species and two fresh and canned tuna fishes for determination of nutritive values Aberoumand, A. [Volume 11, Issue 45, 2014, Pages 175-182]

W

Walnut green husks Comparison of total phenols and antioxidant properties of walnut (Juglans regia L.) green husk of three regions of northern Iran (Shahrood, Bandar Gaz and Hzargarib) [Volume 11, Issue 45, 2014, Pages 183-192]
Walnut green peel Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Walnut kernel Oil The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil [Volume 19, Issue 123, 2022, Pages 257-274]
Washing Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Washing The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
Washing Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Washing Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry [Volume 19, Issue 126, 2022, Pages 343-359]
Washing methods Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
Waste Effect of drying temperature and final grain moisture content on milling waste of the multiple rice varieties [Volume 10, Issue 38, 2013, Pages 127-137]
Waste The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate [Volume 19, Issue 133, 2022, Pages 155-165]
Waste An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Waste The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Waste Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Waste extract Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit [Volume 19, Issue 130, 2022, Pages 11-22]
Waste Management Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Water Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
Water Evaluation of the prevalence of Vibrio cholerae isolated from water and vegetables and the presence of virulence genes and antibiotic resistance pattern in Qom province [Volume 21, Issue 154, 2024, Pages 128-138]
Water Absorption [Volume 14, Issue 64, 2017, Pages 71-61]
Water activity Adsorption and desorption equilibrium moisture content and isosteric heat of estamaran date [Volume 8, Issue 28, 2011, Pages 19-30]
Water activity Effect of different levels of gum tragacanth on bread quality [Volume 10, Issue 38, 2013, Pages 103-112]
Water activity [Volume 13, Issue 50, 2016, Pages 207-218]
Water activity Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. [Volume 13, Issue 53, 2016, Pages 71-78]
Water activity Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
Water activity Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
Water activity Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM) [Volume 18, Issue 112, 2021, Pages 299-308]
Water activity Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Water and Oil holding Capacity The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal [Volume 19, Issue 127, 2022, Pages 359-370]
Water chiller Effects of Water Chiller on Listeria Monocytogenes Contamination of Poultry Carcasses in Industrial Slaughterhouses of Western Azerbaijan Province [Volume 4, Issue 14, 2007, Pages 71-76]
Water content Optimization of essential oil extraction from Satureja sahendica Bornm. [Volume 21, Issue 148, 2024, Pages 103-111]
Water deficit Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Watering Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Watermelon Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Water-methanol extract Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds Soleimanifar, M. 1, Niazmand, R. 2 ïª, Shahidi Noghabi, M. 3 [Volume 12, Issue 46, 2015, Pages 105-118]
Water phase [Volume 13, Issue 50, 2016, Pages 219-226]
Water vapor permeability Improving the physical properties of starch and starch â carboxymethyl cellulose composite biodegradable films [Volume 6, Issue 22, 2009, Pages 1-11]
Water vapor permeability Effect of physical properties and optimized formulation of edible film with using from chickpea protein isolated(Cicer arietinum L.) [Volume 9, Issue 36, 2012, Pages 109-117]
Water vapor permeability Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology [Volume 9, Issue 37, 2012, Pages 123-134]
Water vapor permeability Effect of glycerol content and thickness on certain characteristics of methylcellulose films Ahmadi, E. 1, Azizi, M. H. 2 ïª, Abbasia, S. 2, Sareminezhad, S. 3 [Volume 11, Issue 43, 2014, Pages 113-118]
Water vapor permeability Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein [Volume 12, Issue 47, 2015, Pages 43-52]
Water vapor permeability Effects of olive oil on physial, mechanical and moisture barrier properties of caseinate â based edible film [Volume 12, Issue 49, 2015, Pages 155-166]
Water vapor permeability [Volume 13, Issue 50, 2016, Pages 229-241]
Water vapor permeability [Volume 13, Issue 60, 2016, Pages 37-47]
Water vapor permeability Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
Water vapor permeability Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Water vapor permeability (WVP) Effect of tragacanth, glycerol and sunflower oil on potato starch-based edible films [Volume 9, Issue 34, 2012, Pages 106-97]
Water vapor transmission rate Effect of glycerol addition on the mechanical and physical properties of soy protein isolate film [Volume 6, Issue 20, 2009, Pages 1-10]
Water vapor transmission rate Evaluating the properties of edible pea protein-based films using response surface methodology [Volume 10, Issue 38, 2013, Pages 89-101]
Water vapour permeability Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Wax Effect of edible and nano biocompatibility coating on quality property of golden delicious apple during different storage conditions Movahednejad, M. H. 1, Khoshtaghaza, M. H. 2 , Zohouriyan Mehr, M. J. 3, Minaee, S. 2, [Volume 11, Issue 45, 2014, Pages 13-24]
Weibull hazard analysis Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Weight Change The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice [Volume 19, Issue 126, 2022, Pages 269-282]
Weight loss Assessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Weight loss Effect of Calcium Chloride and Salicylic Acid on Quantitative and Qualitative Features of Strawberry Fruit CV. Gavita [Volume 15, Issue 85, 0, Pages 49-59]
Weight loss Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
Weight loss Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Weight loss Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Weight loss Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period [Volume 19, Issue 131, 2022, Pages 1-16]
Weight loss Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth [Volume 21, Issue 149, 2024, Pages 114-128]
Weight loss Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Weight loss Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Weight loss percentage Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method [Volume 19, Issue 124, 2022, Pages 31-38]
Weight loss percentage Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Weight reduction Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Well Diffusion Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Wettability Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Wheat Study on physico-chemical properties of starch from potato cultivars in Golestan province [Volume 2, Issue 7, 2005, Pages 71-79]
Wheat Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
Wheat Comparison of Some of Physical and Mechanical Properties of Sound and Sunn Pest-Damaged Wheat Kernel of Salary Variety (for Identification) [Volume 4, Issue 14, 2007, Pages 21-30]
Wheat Application of farinograph quality number (FQN) in evaluating baking quality of wheat. [Volume 6, Issue 21, 2009, Pages 23-33]
Wheat A study on relation between the amount and rheological characteristics of glutenin macro-polymer (GMP) gel and breadmaking quality of wheat. [Volume 6, Issue 22, 2009, Pages 21-34]
Wheat Some physical properties of Avena fatua and wheat (Alvand Variety) [Volume 9, Issue 34, 2012, Pages 107-116]
Wheat The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
Wheat Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Wheat Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Wheat The effect of wheat storage time on physicochemical and rheological properties of dough [Volume 17, Issue 102, 2020, Pages 117-126]
Wheat bran Effect of short bran and cross-linked wheat starch on characteristics of dough and Barbari bread (Iranian flat bread) [Volume 8, Issue 30, 2011, Pages 69-79]
Wheat bran [Volume 13, Issue 50, 2016, Pages 11-21]
Wheat bran Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
Wheat bran A feasibility study of fiber solid foam based on food by products (Spent coffee â wheat bran) [Volume 17, Issue 103, 2020, Pages 67-81]
Wheat bran The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Wheat bran Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2022, Pages 107-115]
Wheat bran The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Wheat bran Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder [Volume 21, Issue 151, 2024, Pages 162-173]
Wheat bran Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Wheat bran protein Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Wheat bug The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
Wheat flour Evaluation of the effect of using glucose oxidase and xylanase enzymes on Toast bread flours characteristics. Salehifar, M. 1, Shafisoltani, M. 2 ïª, Hashemi, M. 3 [Volume 11, Issue 43, 2014, Pages 135-147]
Wheat flour Characteristics of the chemical, sensory and microbial of flours in Khuzestan Nasehi, B. 1 ïª, Tahanejad, M. 2 [Volume 11, Issue 45, 2014, Pages 77-84]
Wheat flour The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology [Volume 12, Issue 47, 2015, Pages 197-206]
Wheat flour Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour [Volume 13, Issue 51, 2016, Pages 89-102]
Wheat flour [Volume 13, Issue 60, 2016, Pages 199-208]
Wheat flour Modeling and optimization of the influence of accelerated ageing condition on physicochemical characteristics of wheat flour [Volume 15, Issue 83, 0, Pages 367-377]
Wheat flour Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
Wheat flour The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Wheat flour Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Wheat flour Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Wheat flour Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Wheat flour Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage [Volume 21, Issue 152, 2024, Pages 117-131]
Wheat flour The Effect of Substituting Wheat Flour with Rice Bran and Red Ginger (Zingiber officinale var. rubrum) on the Texture Profile of Cookies [(Articles in Press)]
Wheat flour paste Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Wheat flour substitute Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Wheat germ [Volume 14, Issue 62, 2017, Pages 122-115]
Wheat germ Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
Wheat germ Prolonging the shelf life of wheat germ with Guar, Carboxymethyl cellulose and Persian gum by freeze-drying encapsulation method [Volume 21, Issue 146, 2024, Pages 28-41]
Wheat germ flour Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
Wheat germ powder Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Wheat germ protein isolate Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3 [Volume 12, Issue 46, 2015, Pages 131-143]
Wheat sprout Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Wheat starch Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2 [Volume 10, Issue 41, 2013, Pages 23-33]
Wheat starch Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Wheat starch Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Wheat starch Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Wheat variety The Effect of Leavening Agents and Fermentation Time on Decreasing of Phytic Acid of Loaf Bread [Volume 4, Issue 12, 2007, Pages 27-34]
Whey Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Whey Optimization of Indigenous Fermented Milk Drink by Industrial Method Using Maximum Amount of Fresh Whey [Volume 4, Issue 13, 2007, Pages 19-29]
Whey Efficiency of Air Lift Reactor in Producing Single Cell Protein from Cheese Whey [Volume 4, Issue 13, 2007, Pages 47-56]
Whey Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Whey Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM) [Volume 18, Issue 112, 2021, Pages 299-308]
Whey isolate protein Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Whey Less yoghourt Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 ïª, Salmasnia, A. 2, Kouhestani, B. 3 [Volume 11, Issue 42, 2014, Pages 55-72]
Whey permeate Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Whey permeate Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Whey Permeate Powder Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
Whey Powder Cream microencapsulation by using spray drayer technique [Volume 1, Issue 1, 2004, Pages 1-6]
Whey Powder An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
Whey powder concentrate Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Whey protein Application of edible coatings incorporated Sage (Salvia officinalis) alcoholic extract for inhibition of Aspergillus flavus growth on pistachio kernel [Volume 9, Issue 34, 2012, Pages 85-95]
Whey protein The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage [Volume 12, Issue 49, 2015, Pages 11-20]
Whey protein [Volume 14, Issue 64, 2017, Pages 102-93]
Whey protein [Volume 14, Issue 64, 2017, Pages 142-127]
Whey protein The effect of adding pomegranate juice on physicochemical, microbial and sensory properties of whey less Feta cheese [Volume 15, Issue 83, 0, Pages 299-314]
Whey protein Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
Whey protein Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Whey protein Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Whey protein Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature [Volume 19, Issue 128, 2022, Pages 271-281]
Whey protein Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â [Volume 19, Issue 132, 2022, Pages 17-31]
Whey protein Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems [Volume 21, Issue 151, 2024, Pages 174-185]
Whey protein Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Whey protein Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Whey Protein" Optimization of whey protein hydrolysate production process by alcalase enzyme [Volume 15, Issue 77, 0, Pages 144-135]
Whey protein concentrate (WPC) Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
Whey protein concentrate (WPC) Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
Whey protein concentrate (WPC) Effect of different levels of whey protein concentrate on the physicochemical and sensory properties of muffin cake [Volume 8, Issue 30, 2011, Pages 81-88]
Whey protein concentration Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Whey Protein Isolate Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Whey Protein Isolate Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Whey Protein Isolate The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Whey Protein Isolate Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Whey protein isolate and inulin Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Whey Protein Isolate (WPI) Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Whey Proteins Enzymatic hydrolysis optimization of whey proteins for reducing phenylalanine using membrane filtration Hasibi, F. 1ïª, Nasirpour, A 2, Keramat, J. 3 [Volume 12, Issue 46, 2015, Pages 15-26]
White and brown rice Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
White bean Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.) [Volume 19, Issue 125, 2022, Pages 23-34]
White Button Mushroom – osmotic drying The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
Whitecheeck shark [Volume 13, Issue 50, 2016, Pages 159-169]
White Cheese Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties [Volume 19, Issue 122, 2022, Pages 313-333]
White Cheese Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
White Cheese Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
White Cheese Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
White Iranian cheese Investigation of effect of identified isolates from Lighvan cheese on organoleptic characteristics of white Iranian cheese. [Volume 6, Issue 21, 2009, Pages 75-81]
White mulberry Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 ïª, Zarein M.3, Khoshtaghaza M. H.4 [Volume 11, Issue 45, 2014, Pages 143-150]
White mulberry Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
White mulberry juice Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
White onion Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
White sesame flour Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
White shrimp Study of effect of Grape seed extract herbal antioxidant on chemical and sensory quality and blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 10, Issue 40, 2013, Pages 69-79]
White Sugar The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
Whole meal flour Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Wholemeal flour Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Whole wheat bread Comparison Between Wheat Enrichment in the Farm with Flour Fortification in the Factory in Promoting Society's Health Level [Volume 6, Issue 22, 2009, Pages 117-130]
Wild oat Some physical properties of Avena fatua and wheat (Alvand Variety) [Volume 9, Issue 34, 2012, Pages 107-116]
Wild Oat Flour Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
Wild sage seed gum Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Withania coagulans Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Withania coagulans Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties [Volume 19, Issue 124, 2022, Pages 271-284]
Withania somnifera Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]
Withania somnifera Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Withania Somnifera extracts Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]
W/O emulsion Influence of different levels of aqueous phase, proteins and emulsifiers on rheological properties of low-fat butter [Volume 12, Issue 48, 2015, Pages 191-201]
W.P.C Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count [Volume 12, Issue 49, 2015, Pages 209-218]
WVP [Volume 15, Issue 83, 0, Pages 183-193]

X

Xanthan Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1 [Volume 10, Issue 41, 2013, Pages 127-139]
Xanthan Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Xanthan Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Xanthan Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum [Volume 16, Issue 88, 2019, Pages 109-121]
Xanthan Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
Xanthan Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Xanthan Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Xanthan Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Xanthan Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM) [Volume 18, Issue 112, 2021, Pages 299-308]
Xanthan Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Xanthan The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream [Volume 18, Issue 115, 2021, Pages 143-155]
Xanthan Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Xanthan The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches [Volume 19, Issue 132, 2022, Pages 77-89]
Xanthan Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Xanthan Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
XanthanGum [Volume 13, Issue 60, 2016, Pages 173-186]
XRD Study on Starch Gelatinization in Barbary Bread by X-ray Diffraction (XRD) [Volume 4, Issue 14, 2007, Pages 15-20]
XRD The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
XRD Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Xylanase Evaluation of the effect of using glucose oxidase and xylanase enzymes on Toast bread flours characteristics. Salehifar, M. 1, Shafisoltani, M. 2 ïª, Hashemi, M. 3 [Volume 11, Issue 43, 2014, Pages 135-147]
Xylanase Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method [Volume 19, Issue 131, 2022, Pages 131-142]
Xylanase enzyme Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Xylitol The study of xylitol production by Rhodotorula mucilaginosa isolated from nature [Volume 12, Issue 47, 2015, Pages 21-30]
Xylitol Investigating the Effect of Sugar Replacement with Xylitol and Sucralose as Low-caloric Sweeteners on the Physicochemical and Sensory Characteristics of Sour Cherry Jam [Volume 15, Issue 83, 0, Pages 227-236]
Xylose The study of xylitol production by Rhodotorula mucilaginosa isolated from nature [Volume 12, Issue 47, 2015, Pages 21-30]

Y

Yarrow essential oil Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants [Volume 19, Issue 122, 2022, Pages 183-198]
Yarrowia lipolytica Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Yazd Study of Level and Sources of Pollution in Yazd's White Cheese in Brine by Some Metals [Volume 4, Issue 12, 2007, Pages 1-7]
Yazdi cake Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Yeast The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
Yeast Improving storage of sugar beet to reduction of microbial flou in silo Behzad, Kh. 1, Mazaheri Tehrani, M. 1 , Mortazavi, S. A. 1, , Shahidi Noghabi, M.2ïª Behzad, R. 3 [Volume 11, Issue 45, 2014, Pages 111-122]
Yeast Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Yeast [Volume 14, Issue 62, 2017, Pages 75-67]
Yeast Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
Yeast The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
Yeast The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
Yeasts Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Yellow apple The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Yellowness index Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Yellow spots Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Yield of extraction Olive Oil Extraction From Three Olive Varieties Using Enzyme Processing [Volume 4, Issue 12, 2007, Pages 45-53]
Yoghurt Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
Yoghurt Effects of Milk Total Solids on the Growth of Starter Cultures and Quality of Yoghurt [Volume 4, Issue 14, 2007, Pages 61-69]
Yoghurt Optimization of Direct Production Method of Concentrated Yoghurt [Volume 4, Issue 15, 2007, Pages 45-52]
Yoghurt Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties [Volume 15, Issue 82, 0, Pages 95-103]
Yoghurt Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
Yoghurt Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Yoghurt Starter Culture Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
Yogurt Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
Yogurt [Volume 13, Issue 50, 2016, Pages 91-99]
Yogurt [Volume 14, Issue 64, 2017, Pages 115-103]
Yogurt Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
Yogurt Production of Functional Orange Juice Based on Yogurt Whey Powder [Volume 16, Issue 88, 2019, Pages 377-384]
Yogurt Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
Yogurt Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Yogurt The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Yogurt Investigation on the rheological properties of fortified yogurt containing pumpkin powder [Volume 18, Issue 114, 2021, Pages 349-358]
Yogurt The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics [Volume 18, Issue 115, 2021, Pages 213-224]
Yogurt Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Yogurt The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Yogurt Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Yogurt Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time [Volume 19, Issue 132, 2022, Pages 237-249]
Yogurt Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Yogurt Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Yogurt Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Yogurt Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Yogurt Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei [Volume 21, Issue 152, 2024, Pages 77-93]
Yogurt DETERMINATION OF TEXTURE PROFILE ANALYSIS AND MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED BY COMMERCIAL AND HEIRLOOM CULTURE [Volume 21, Issue 155, 2024, Pages 137-147]
Yogurt Investigating the chemical and microbial characteristics of some local yogurt samples prepared from traditional dairy products stores in Tuyserkan city [Volume 21, Issue 156, 2024, Pages 63-79]
Yogurt Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Yogurt drink Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Yogurt starter bacteria Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Yogurt Whey Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]

Z

Zabol Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration [Volume 19, Issue 130, 2022, Pages 329-341]
Zabol Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Zanjan city Evaluation of some effective factors on traditional bread wastage in Zanjan [Volume 10, Issue 40, 2013, Pages 37-45]
Zataria multifliora The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Zataria multiflora Antiaflatoxigenic activity of pistachio kernel coated by whey protein based edible film incorporated with zataria multiflura essential oil [Volume 9, Issue 36, 2012, Pages 11-19]
Zataria multiflora Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
Zataria multiflora Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Zataria multiflora Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Zearalenone Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils [Volume 21, Issue 157, 2024, Pages 31-49]
Zedo gum Ø§Ø±ØªÙØ§ Ø®ØµÙØµÛØ§Øª ÙÛØ²ÛÚ©ÙØ´ÛÙÛØ§ÛÛ Ù¾Ø±ÙØ¨ÛÙØªÛÚ© ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ø±Ø§ÙÙÙØ³ÙØ³ Ø¨ÙâÙØ³ÛÙÙ Ø±ÛØ²âÙ¾ÙØ´Ø§ÙÛ Ø§Ú©Ø³ØªØ±ÙÚÙ Ø¯ÙÙØ§ÛÙ Ø¨Ø§ Ø¢ÙÚÛÙØ§Øª Ø³Ø¯ÛÙ Ù ØµÙØº Ø²ÙØ¯Ù [Volume 15, Issue 80, 0, Pages 335-348]
Zedo gum Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
Zedo gum Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Zein [Volume 13, Issue 50, 2016, Pages 195-206]
Zein Electrospun zein nanofibers as nanocarrier of vancomycin: Characterization, release and antibacterial properties [Volume 15, Issue 80, 0, Pages 199-212]
Zein Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
Zein Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties [Volume 20, Issue 143, 2023, Pages 91-107]
Zein carrier Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Zein hydrolysate Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice [Volume 19, Issue 131, 2022, Pages 17-29]
Zeleny index Characteristics of the chemical, sensory and microbial of flours in Khuzestan Nasehi, B. 1 ïª, Tahanejad, M. 2 [Volume 11, Issue 45, 2014, Pages 77-84]
Zeta potential Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Zeta potential Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
Zeta potential The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Zhumeria majdae essential oil Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage [Volume 22, Issue 158, 2025, Pages 144-154]
Zinc Evaluation of phytic acid and zinc content in breads produced in Ahwaz [Volume 12, Issue 47, 2015, Pages 9-19]
Zinc Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Zinc and Calcium The Effect of Fortification with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh Wheat Flour [Volume 4, Issue 15, 2007, Pages 33-43]
Zinc nanoxide [Volume 13, Issue 50, 2016, Pages 139-151]
Zinc oxide Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
Zinc oxide Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Zinc-oxide Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet [Volume 18, Issue 114, 2021, Pages 169-180]
Zincoxide nanoparticles Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Ziro-one model Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4 [Volume 10, Issue 41, 2013, Pages 141-148]
Ziziphora clinopodioides Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
Ziziphora clinopodioides Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Ziziphora clinopodioides essential oil (ZEO) Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Ziziphora clinopodioides Lam Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks [Volume 19, Issue 132, 2022, Pages 327-340]
Ziziphora clinopodioides Lam Investigating Physicochemical and Sensory Properties of Tomato Paste Using Fennel Seed Extract and Ziziphora clinopodioides Lam. and Predicting the Results Using Artificial Neural Network [Volume 20, Issue 141, 2023, Pages 1-16]
Ziziphora extract Survival of Bifidobacterium lactis and Lactobacillus acidophilus in Iranian doogh flavored by ziziphora extract Voosogh, A. S. 1, Khomeiri, M. 2 *, Kashani Nijad, M. 3, Jafari, S. M. 2 [Volume 6, Issue 23, 2009, Pages 77-85]
Ziziphus jujuba Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Ziziphus jujube Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [Volume 17, Issue 107, 2020, Pages 185-195]
Zizphora The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator [Volume 19, Issue 128, 2022, Pages 249-258]
ZnO Investigation of barrier properties of the coated and treated papers with polycaprolactone/cellulose nanocrystals/ZnO nanoparticles [Volume 17, Issue 107, 2020, Pages 91-105]
ZnO nanoparticles Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
ZnO nanoparticles Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
Zoonosis Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro [Volume 19, Issue 130, 2022, Pages 355-370]
Zoulang plant Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
Zucchini Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini [Volume 12, Issue 47, 2015, Pages 75-85]
Zucchini The effect of different types of fertilizers on plant growth and yield and nutritional value of zucchini [(Articles in Press)]
Zucchini powder Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]