Acetic acidEffect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Achillea millefolium LMathematical, 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]
AcornInvestigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying [Volume 19, Issue 133, 2022, Pages 115-126]
AcrylamideThe effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
AcrylamideStudy of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Activated charcoalEffect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Activation energyChanges 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 energyDetermining 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]
Active filmOptimization 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 filmInvestigation 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 packagingProperties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Active packagingThe 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 packagingActive 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]
Adaptive Neuro-Fuzzy Inference SystemApplication 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 SystemApplication of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
AdsorptionEvaluation 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]
Aeromonas hydrophilaEvaluation 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]
Aflatoxin B1Evaluation 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]
AlmondEvaluation 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 milkEvaluation 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]
Aloe Vera- Shelf life-Penicillium expansum-Aspergillus nigreAssesment 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]
Alpha-amylaseThe 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-amylaseEffect 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]
Alyssum homolocarpum seed gumProduction of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
AmaranthThe effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Amaranth protein isolateInvestigation 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 starchPhysicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Amino acid compositionEffect 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 compositionsComparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Amylase enzymeEffect 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]
Analog cheeseComparison 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]
ANFISApplication of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
ANFISDetermining 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]
Annatto extractionOptimization 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]
ANNsEstimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
AnthocyaninThe 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]
AnthocyaninThermal 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]
AnthocyaninPhysical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Anti-AlzheimerEvaluation 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]
AntibacterialInvestigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
AntibacterialEvaluation 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]
AntibacterialEvaluation of the antibacterial activity of encapsulated d-limonene in β-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
Antibacterial activityThe 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 paperInvestigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Antibacterial propertiesEvaluation 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]
Anti-diabeticEvaluation 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-diabeticEvaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2022, Pages 51-63]
Antifungal activityInhibitory 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 propertiesStudy 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]
AntimicrobeInvestigation 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]
AntimicrobialEvaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
AntimicrobialInvestigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
AntimicrobialInvestigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Antimicrobial activityMentha 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 activityAntimicrobial 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 activityEvaluation 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 activityInvestigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Antimicrobial activityInvestigation 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 effectCapparis 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 effectEffect 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]
Anti-microbial propertiesEvaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Antimicrobial propertiesEvaluation 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 propertiesAntimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Antimicrobial propertiesEvaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Antimicrobial propertiesEvaluation 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]
AntioxidantEvaluation 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]
AntioxidantEvaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
AntioxidantEvaluation of Inhibitory Activity of α-Amylase and α-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]
AntioxidantThe 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]
AntioxidantInvestigation 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]
AntioxidantProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
AntioxidantInvestigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
AntioxidantOptimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
AntioxidantInvestigation 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]
AntioxidantChemical 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]
AntioxidantThe Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
AntioxidantInhibitory 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 activityEffect 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 activityInfluence 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 activityCapparis 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 activityEffect 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 activityEvaluation 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 activityEffect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Antioxidant activityThe effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Antioxidant activityProteolytic 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 activityEffect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Antioxidant activityProduction 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 activityThe 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 activityThe 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 capacityModeling 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 capacityEvaluation 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 capacityOptimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Antioxidant compoundsModeling 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 effectMentha 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 effectInhibitory 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 effectEvaluation 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 filmActive 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 propertiesOptimization 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 propertiesEvaluation 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 propertiesantioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Antioxidant propertiesEvaluation 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 propertiesThe 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 propertiesEvaluating 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 propertiesThe 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 propertiesHot 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 propertiesResponse 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]
AppleEvaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
AppleChemical 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]
AppleEvaluation 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 concentrateEffect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
Apple dryingChanges 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 juiceInvestigation 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 juiceEvaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Arabica coffeeEvaluation 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-gumAntioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
ArtichokeEvaluation 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]
Ascorbic acidEffect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Asparaginase enzymeStudy of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Aspergillus flavusApplication 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 moldStudying 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]
Atomic absorption spectrophotometryAssessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
AttenuationEvaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture [Volume 19, Issue 125, 2022, Pages 89-99]
B
Bacillus cereusInvestigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Bacillus coagulansEvaluation 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 licheniformisProduction of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
BacteriocinProduction of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Bakery yeastEffect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
Balangu seed gumExperimental 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]
Balangu Shirazi (Lallemantia Royleana) gumThe 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]
Barberry leatherThe effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
BasilEffect 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 gumThe 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 gumEffect 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 gumEncapsulation 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]
Bay laurelThe 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]
Beef filletEvaluation 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]
Bee pollenEffect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
Bee pollenEvaluating 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]
BeetrootPhysical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
BelugaThe 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]
Beneficial FoodsInvestigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Beta-cyclodextrinThe effect of using chitosan and β-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]
Betanin pigmentInvestigation 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]
Beverage powderThe 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]
Bifidobacterium animalis subsp. lactis BB-12In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2022, Pages 91-102]
Bighead carpOptimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
BioactiveCrocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Bioactive compoundEvaluation 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 compoundsComparison 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 compoundsOptimizing 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 compoundsThe 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 releaseProduction 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 extractMentha 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 extractEvaluation 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 extractEvaluation 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 peptidesIIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
Biochemical CharacteristicsEstimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Biodegradable filmComparison 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 filmProduction 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]
BioethanolInvestigation 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 filmEffect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
Biological activityConcept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
Biological controlInhibitory 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]
Bio-preservativeProduction of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
BiscuitInvestigating 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]
BiscuitsComparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran [Volume 19, Issue 132, 2022, Pages 107-115]
Black grapeResponse 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 grapeEffects 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 seedEvaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
BlanchedQualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
BlanchingThe effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Bleaching efficiencyOptimizing 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]
BlockchainBlockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Blood factorsStudy of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Blood orangeEstimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Bran of riceEffect 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]
BreadThe 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]
BreadInvestigating 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 doughEvaluation 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]
Breakfast cerealEvaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Breakfast creamThe effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
Broccoli sprout extractEvaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
BrowningPostharvest 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 indexRole 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 intensityThe 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]
Brown marine algaeEvaluation 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 algaeEvaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Brown riceImprove 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]
Buffalo’s YogurtEffects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Bunium persicumAntimicrobial 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]
Butter Essential OilProcessed 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]
C
CakeImprove 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]
CakeEvaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
CakeInvestigating 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]
Calcium chlorideInvestigation 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]
Calorie intakeAssessing 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]
Camelina oilAn 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 oilStudy of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Camel meatAntimicrobial 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 coliMolecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Campylobacter jejuniMolecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Cantaloupe Seed ProteinOptimization 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]
Capparis spinosaCapparis 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 LEffects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Carbonated juiceThe 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]
Carbon quantum dotsApplications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Carboxymethyl celluloseEffect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
CarboxymethylcelluloseProduction of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
CarboxymethylcelluloseOptimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Cardamom essencePhysicochemical 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 OilEffect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Carrier nanocapsulesUse 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 nanocapsulesProduction 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]
Carrot pomaceEvaluation 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 PowderEvaluation 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]
CarvacrolInhibitory 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]
CatalaseThe 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]
Cationic surfactantInvestigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
CeleryInvestigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
CeleryInvestigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
CeliacEvaluating 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]
CeliacInvestigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
CeliacEffect 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 diseaseImprove 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 diseaseOptimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
CelluloseOptimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Central composite designPhysicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Central composite rotatableThe 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]
CheeseUse 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-based beverageEvaluation 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]
ChemicalEvaluation 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 compositionStudy 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 indicatorsThe 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 modificationPhysicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Chemical propertiesInvestigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Chestnut fiberProduction 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]
Chia seedInvestigating 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 extractEncapsulation 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 mucilageInfluence 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 oilInfluence 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]
Chicken feet gelatinEffect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) [Volume 19, Issue 128, 2022, Pages 37-56]
ChickpeaEvaluation 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]
Chilling injuryThe 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]
ChitosanEffect 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]
ChitosanThe effect of using chitosan and β-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]
ChitosanEffect 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]
ChitosanResponse 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]
ChitosanEffects 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]
ChitosanEvaluation 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]
ChitosanStudy of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
ChitosanAntimicrobial 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 FilmProperties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Chitosan nanoparticlesEffect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Chitosan nanoparticlesPreparation 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]
ChitosomeProduction 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]
ChocolateEvaluation 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]
ChocolateThe Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
CinnamonProduction of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
CinnamonThe 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 essencePhysicochemical 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]
Citrus aurantiumProduction o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
CMCThe 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]
CMCOptimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
CoatingEffect 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]
CoatingEvaluation 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]
CoatingThe effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
CoatingEvaluation 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]
Co-culture lactic acid bacteriaInvestigation 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]
Cold storageEvaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Collagenantioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Collagen hydrolysateantioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Colloidal millInvestigation 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]
Color and TextureEstimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Color propertiesInvestigation 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 PurityOptimization 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 yieldOptimization 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]
Composite flourEffect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
CompritolEvaluating 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 dynamicModeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
ConcentrationOptimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
Conductive filmComparison 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]
Conjoint AnalysisBlockchain 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]
ConsistencyInvestigation 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 coefficientPhysicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Copper oxideComparison 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]
Cornelian cherryInvestigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Corn oilInvestigation 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 oilOptimizing 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 starchEffect 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]
Correlation CoefficientStudying 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]
CreamThe effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
CrocinCrocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Crystallinity percentageThe effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
CucurbitacinInvestigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Cultivated A. persicusEvaluation 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]
Culture mediumEvaluation 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]
CuOInvestigation 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]
CurcuminDesign of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
D
Dairy dessertPhysiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Dairy dessertFeasibility 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 sludgeEffect 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 sludgeProduction 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]
Date liquid sugarThe 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]
DATEMStudy 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]
DATEMEffect 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]
DATEMEffect 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]
Date wasteOptimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Dayri datesPhysical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
DBD plasmaProduction of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
DegummingEffect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Desorption extractThe 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]
DetectionInvestigation 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]
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]
DiabetesEvaluation of Inhibitory Activity of α-Amylase and α-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]
DiafiltrationPhysicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Diet JellyInvestigation 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]
D-limoneneEvaluation of the antibacterial activity of encapsulated d-limonene in β-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
DoinehEffect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
DooghInfluence 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]
Double emulsionProduction and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Double emulsionPreparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
DPPHThe 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]
DrinkEvaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
DryingEffect 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]
DryingInvestigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
DryingModification of the traditional grape drying place using control heating plates and evaluate its energy consumption [Volume 19, Issue 127, 2022, Pages 167-179]
DryingEvaluation 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]
DryingReverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2022, Pages 225-236]
DryingDetermining 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 MethodsEffect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Drying MethodsThe 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 modelOptimization 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 processEvaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Drying timeSelection 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]
DSCInvestigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
D-tagatoseThe Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Edible coatingEffect 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 coatingEffect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
Edible coatingEvaluation 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 coatingThe 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 coatingsEffect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) [Volume 19, Issue 128, 2022, Pages 37-56]
Edible filmInvestigation 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 filmPackaging 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 filmCharacterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Effective CompoundsThe effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Effective moisture diffusivityChanges 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 diffusivitySelection 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]
EggModeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
EggplantComparing 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]
EggplantEvaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Egg whiteThe 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 powderSensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Electrical conductivityThe effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Electrochemical sensorFacil 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]
ElectrospinningEffect 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]
Electrostatic complexEffect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
EmulsifierEffect 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]
EmulsifierEvaluation 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]
EmulsionInvestigation 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 stabilityThe 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]
EncapsulationInfluence 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]
EncapsulationEncapsulation 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]
EncapsulationEvaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
EncapsulationInvestigation 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]
EncapsulationCrocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
EncapsulationEvaluation 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]
EncapsulationAntioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
EncapsulationEvaluation 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]
EncapsulationThermal 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]
EncapsulationEvaluation of the antibacterial activity of encapsulated d-limonene in β-cyclodextrin-based nanosponge [Volume 19, Issue 132, 2022, Pages 355-364]
EncapsulationPhysicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
EncapsulationEncapsulation 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 processEffect 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]
EnrichmentInvestigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread [Volume 19, Issue 132, 2022, Pages 161-172]
Enzymatic activityInvestigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread [Volume 19, Issue 131, 2022, Pages 161-172]
Enzyme activityThe 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]
Epinephelus coicoidesantioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Eryngium caeruleum TrautvEffect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Escherichia coliEvaluation 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]
Essential oilStudy 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 oilEffects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Essential oilThe 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 oilEvaluation 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 oilChemical 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 oilEffects 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 oilThe 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 oilThe 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 oilsInfluence 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]
Ethanolic extractEvaluation 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 extractEvaluation 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]
Exothermic reactionInvestigation 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]
Experimental designFacil 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]
ExtensographThe 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]
Extracellular folateScreening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
ExtractEvaluation 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]
ExtractCapparis 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]
ExtractInvestigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
ExtractInvestigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
ExtractInvestigation 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]
ExtractionThe effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
ExtractionOptimization 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]
ExtractionModeling 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]
ExtractionKinetic 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]
ExtractionOptimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
ExtractionEvaluation of the interaction of maize fiber gum with α-amylase and α-glucosidase enzymes and its effect on enzymes inhibition activity [Volume 19, Issue 132, 2022, Pages 51-63]
ExtractionApplication 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 of Active SubstancesEvaluation 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 proteinExtraction of protein from Tarom rice bran and its use in the production of gluten- free cakes [Volume 19, Issue 124, 2022, Pages 91-99]
ExtrusionEvaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
ExtrusionAntimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
ExtrusionEffect 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]
F
Falcaria vulgarisKinetic 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]
FarinographThe 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]
FatInvestigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Fat substituteEffect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Fatty acidInvestigating 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 acidEffect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
Fatty acid compositionAn 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 acidsEvaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Fatty acidsThe 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]
FermentationInvestigation 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]
Fermented beverageEnrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Fertilization MethodEvaluation 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 assa- foetidaEffect 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]
FiberThe effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts [Volume 19, Issue 132, 2022, Pages 387-395]
Fiber diameterEffect 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]
Ficus benghalensisEvaluation 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]
Fine coveringPreparation 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]
Fish FingerEvaluation 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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
FlaxseedQualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
FlaxseedEvaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Flaxseed gumProduction of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
Flaxseed oilPhysicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Flaxseed Protein ConcentratePhysicochemical, 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]
FlourThe 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]
FlourInvestigating the effects of adding glucose oxidase, α-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 replacementInvestigating 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 index behaviourPhysicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
FluorescenceApplications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
Foaming capacityOptimization 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]
Foam stabilityThe 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 stabilityEffect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Foeniculum Vulgare MillStudying 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]
Foodborne pathogensProduction of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties [Volume 19, Issue 131, 2022, Pages 319-330]
Food enrichmentComparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Food industry stock returnsModeling and the impact of economic shocks on food industry stock returns [Volume 19, Issue 124, 2022, Pages 315-326]
Food modelEvaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
Food simulantInvestigation 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]
FortificationEffects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Fourier Transform Infrared SpectroscopyOptimization 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]
Foxtail milletEffect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Freeze dryingEffect 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 dryingModeling 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]
FreezingEvaluation 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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Freezing pretreatmentThe effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Fresh cut button mushroomPostharvest 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]
FructooligosaccharideEvaluation 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]
FructooligosaccharideEncapsulation 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-OligosaccharideEffects 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 elementsThe 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 wasteEvaluating 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]
FunctionalConcept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
FunctionalEvaluation 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]
FunctionalSubstitution 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]
FunctionalEvaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache [Volume 19, Issue 127, 2022, Pages 333-344]
FunctionalEffect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake [Volume 19, Issue 128, 2022, Pages 315-327]
FunctionalEvaluating 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]
FunctionalEvaluation 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 beverageProduction 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 breadEvaluation 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 componentEvaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
Functional CompositionsInvestigation 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 drinkFormulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Functional FoodEvaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
Functional FoodProduction of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
Functional PastilleProduction o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Functional productEffect 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 propertiesComparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Functional propertiesExtraction 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 propertiesThe effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Functional propertiesantioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides) [Volume 19, Issue 126, 2022, Pages 387-400]
Functional propertiesEvaluation 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 propertiesPhysicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Fuzzy LogicMathematical, 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]
G
GABAPostharvest 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]
GalactomannanModeling 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]
GalactomannanUsing 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 acidEffect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
GarlicIsolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
GarlicSelection 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]
Gas chromatographyIdentification 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 chromatographyModeling 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]
GC / MSEffects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
GelComparison 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]
GelatinEvaluation 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]
GelatinCharacterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
GelatinEvaluation 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-sodium alginate active filmsInvestigation 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]
Genetic algorithm–artificial neural networkExperimental 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]
Germinated cloverEvaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
Germinated soybean flourEffect 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 wheatEffect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
GerminationEffect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
GhavootApplication 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]
Gleditsia caspicaUsing 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]
Glucose oxidaseEffect 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 oxidaseInvestigating the effects of adding glucose oxidase, α-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 syrupProduction 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]
GlutenOptimization 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]
GlutenInvestigation 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 freeImprove 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-freeExtraction 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-freeEvaluation 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 breadOptimization 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 breadInvestigation 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 cakeEffect 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 cakeEffect 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 cakeEvaluating 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 cakeInvestigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Gluten-free cakeEffect 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]
GMOInvestigation 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 milkPhysicochemical 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]
Grape pomaceThe effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Grape seed essential oilInvestigation 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]
Greater lizardfish SausageModeling 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 lentilsEvaluation 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 OlivesComparison 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 tea extractEvaluation 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]
Guar dialdehydeProperties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Guar GumEffect 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 and Kappa carrageenanThe effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
GumOptimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Gum arabicEvaluation 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]
Gut MicrobiotaThe 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
Haematococcus microalgaeProduction 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]
Health effectConcept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
HeatingEvaluation 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]
Heat seal abilityCharacterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Heat stabilityThe 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]
Heavy metalsAssessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
Heavy metalsInvestigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Heracleum persicum essential oilOptimization 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 extractInvestigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
High-pressure processingEffect 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]
Hot oven dryingHot 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]
HPLCDetermination 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]
Humulus lupulus extractInvestigation 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]
Hyaluronic acidComparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Hydroalcoholic extractInhibitory 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]
HydrocolloidEffect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
HydrocolloidComparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Hydrolyzed proteinThe effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
Hypericum perforatumInvestigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Hypericum perforatumOptimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology [Volume 19, Issue 130, 2022, Pages 227-244]
I
Ice creamPhysicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
Ice creamNanoencapsulation 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 creamPhysicochemical 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]
Image processingEvaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Image processingEstimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs [Volume 19, Issue 125, 2022, Pages 157-170]
Income compensation policyAssessing 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 shockAssessing 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]
Infant formulaInvestigation 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]
InfraredInvestigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Infrared dryingResponse 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]
Intelligent PackagingDesign of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Interfacial activityThe 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]
InulinThe effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt [Volume 19, Issue 123, 2022, Pages 27-40]
InulinUse 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]
InulinThe 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]
InulinSensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
InulinEffect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
InulinFormulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
InulinEvaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
InulinThe 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]
InulinOptimization 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]
InulinEffects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
Inverse numerical methodModeling 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 methodUsing 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]
Iranian Native GumsImprove 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 shallotModeling 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 cheeseStudy 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]
Isobutyl isothiosyanateEffects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Isolated Soy ProteinComparing 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]
IsolationIsolation 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]
J
JujubeInvestigation 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]
K
Kappa CaraginnanEffect 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]
KClModeling 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]
KefiranEffect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
Kernel oil percentThe 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]
Keywords: antioxidant compoundsThe 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]
Keywords: ExtrusionThe 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]
Keywords: Pizza Processed CheeseProcessed 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]
Kinetic modelEvaluation 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 modelsEncapsulation 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]
KineticsInvestigation 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]
KiwifruitEvaluation 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]
Kohgiluyeh and BoyerahmadEffects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa [Volume 19, Issue 127, 2022, Pages 113-123]
Konjac HydrocolloidPhysicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer [Volume 19, Issue 123, 2022, Pages 93-104]
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]
Laccase enzymeOptimization 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]
Lactic cheeseThe 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]
LactobacillusIsolation 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]
LactobacillusEvaluation 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 acidophilusInvestigation 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 PTCC 1643Encapsulation 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 caseiEffect 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 caseiProduction 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 delbroki subspecies bulgaricusScreening 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 lactisScreening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Lactobacillus delbrueckiiEvaluation of Inhibitory Activity of α-Amylase and α-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 helveticusAntimicrobial 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 helveticusScreening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Lactobacillus paracaseiProteolytic 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 plantarumInvestigation 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 plantarumInvestigation 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 ATCC 14917In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis [Volume 19, Issue 133, 2022, Pages 91-102]
Lactobacillus reuteriThe 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 rhamnosus GGProteolytic 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]
LC-MS/MSEvaluation 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]
LemonEvaluating 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 oilThe Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
Lemon Verbena ExtractEvaluation 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]
LentilOptimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
L-glutamateProduction 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]
Linoleic acidThe 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]
LinseedEvaluation 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]
LipolyticEvaluation 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]
Liposomal systemProduction of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
LiposomeCrocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
LiposomeThe 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]
Listeria monocytogenesAntimicrobial 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]
Low-calorie cakeOptimization 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 doughnutEvaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Low caloriesEvaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Low-fatThe 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 CreamOptimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
Low fat dairy dessertExtraction 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 mozzarella cheeseEffect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
Low sugarThe Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate [Volume 19, Issue 132, 2022, Pages 149-160]
LubricationEvaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
LukomOptimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
M
Maillard conjugateThe 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]
Malt ExtractInvestigation 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 flourInvestigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
MaltodextrinStudy of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
MaltodextrinStudy 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]
MaltodextrinEvaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
MaltodextrinResponse 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]
MaltodextrinProduction 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]
MaltodextrinApplication 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]
MaltodextrinOptimization 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]
Mango juiceEffect 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]
MarjoramComparison 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]
MarjoramInhibitory 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 OilInvestigation 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]
MarmaladeEvaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
MasinehInvestigation the biopreservative, physicochemical and sensory properties of Masineh drink [Volume 19, Issue 132, 2022, Pages 295-311]
Mathematical modelDetermining 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]
Meat AnalogPhysicochemical, 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 productsDesign of colorimetric indicator based on curcumin for detection of trout spoilage [Volume 19, Issue 122, 2022, Pages 155-169]
Meat productsDetermination 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 QualityThe effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet [Volume 19, Issue 133, 2022, Pages 281-295]
Mechanical propertiesInvestigation 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 propertiesCharacterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Mechanical propertiesProperties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Melissa officinalis L. extractAntimicrobial 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]
Mentha aquaticaMentha 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 pulegiumInvestigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
MerinadeEffect 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]
MetaboliteEvaluation of Inhibitory Activity of α-Amylase and α-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]
Microbial and tissue characteristicsUse 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 assayScreening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Microbial contaminationThe 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 DecayEffect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Microbial InactivationComparison 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 loadEffect 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 populationThe 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 propertiesInvestigation 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 qualityThe 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]
MicrocapsulationStudy of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
Microcrystalline CellulosePhysicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Micro-dilution brothIdentification 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]
MicroencapsulationEffect 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]
MicroencapsulationPackaging 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]
MicroencapsulationProduction 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 efficiencyModeling 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]
MicrostructureEvaluation the effect of whole oleaster and oat flours in breakfast cereals formulation [Volume 19, Issue 123, 2022, Pages 355-367]
MicrostructureThe 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]
MicrowaveComparison 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]
MicrowaveUsing 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]
MicrowaveChanges 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]
MicrowaveThe 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 extractionOptimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Microwave roastingThe 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 roastingEvaluation 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]
Midilli modelSelection 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]
MilkProduction of functional milk containing cinnamon using a nanoliposome system [Volume 19, Issue 124, 2022, Pages 53-66]
MilkEffect 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]
MilkThe 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 proteinsProduction 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]
Millard reactionStudy of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Millet flourPhysiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Milling Efficiency ManagementInvestigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
MinceEvaluation 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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Minced meat of fishThe effect of using chitosan and β-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 kineticInvestigation 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]
Minimum Inhibitory ConcentrationIdentification 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]
Mint leavesHot 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 leavesResponse 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]
ModelingModeling 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]
ModelingStudy of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
ModelingInvestigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
ModelingApplication of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
ModelingModeling 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]
ModelingUsing 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]
ModificationInvestigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Modified atmosphere packagingEffect 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 packagingEvaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Modified StarchEffect 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 StarchEffect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate [Volume 19, Issue 130, 2022, Pages 61-71]
Moisture contentComparison 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 diffusivityDetermining 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]
Molecular weightComparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
MontmorilloniteInvestigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Morphological propertiesThe effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Morphological propertiesEffect 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]
Mountain teaEvaluation 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 cheeseEffect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese [Volume 19, Issue 126, 2022, Pages 297-306]
MucilageProduction 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]
MuffinApplication 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]
Multi market modelAssessing 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]
Mung beanProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
Mung bean sproutThe effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
MushroomThe 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 oilEncapsulation 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]
MycotoxinEffect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
N
NaClEffect 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]
Nano capsulesInvestigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
NanocomplexEvaluation 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]
NanocompositeComparison 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]
NanocompositeAntimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
NanocompositePackaging 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]
NanocompositeActive 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 filmEvaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Nano-edible coatingEffect 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]
NanoemulsionSurveying 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]
NanoemulsionEvaluation 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]
NanoemulsionModeling 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]
NanoemulsionEvaluation 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]
NanoemulsionAntimicrobial 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]
NanoencapsulationNanoencapsulation 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]
NanoencapsulationEvaluation 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]
NanoencapsulationInvestigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Nano-liposomeEncapsulation 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]
NanoliposomeEnrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
NanoliposomesThe 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 containing antioxidant extractThe effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
NanosensorApplications of carbon quantum dots in detection and packaging of foods [Volume 19, Issue 127, 2022, Pages 193-209]
NanosorbentThe 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]
Native acorn starchInvestigating 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 seed gumEffect 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 additiveCharacterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Natural antifungalEvaluation 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 antioxidantEffect 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 antioxidantEvaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
NiosomeCrocin encapsulation in niosome and liposome carriers and investigation of their properties [Volume 19, Issue 128, 2022, Pages 171-182]
Non-dairy dessertEvaluation 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]
NuggetOptimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
Nutritional propertiesEffect 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 propertiesAn 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 propertiesPhysical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
Nutritional ValueInvestigating 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]
O
Oat milkFormulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
ObesityThe 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]
Ohmic heatingModeling 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 heatingKinetic 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]
OilInvestigating 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]
OilInvestigation 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 absorptionEffect 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 powderPhysicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
Oil typeEffect 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 uptakeOptimizing the consumption of CMC gum in different parts of Bighead carp nugget [Volume 19, Issue 131, 2022, Pages 199-210]
OkraSubstitution 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]
OleogelPreparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
OliveInvestigating 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 leafQualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves [Volume 19, Issue 127, 2022, Pages 125-137]
Olive leaf extractResponse 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 OilInvestigation 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 OilActive 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]
Oliveria decumbens VentEffect 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-3Evaluation 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]
Omega3Modeling 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]
Onion essential oilIdentification 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]
OptimizationEvaluation 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]
OptimizationStudy 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]
OptimizationOptimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
OptimizationOptimization 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]
OptimizationOptimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
OptimizationOptimization 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]
OptimizationPhysicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Oral bacterial countEvaluation 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]
OrangeEvaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
Orange juiceEffect 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 juiceEvaluation 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]
Organic AcidThe 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 materialsThe 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]
Osmotic dehydrationInfluence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
OsteoarthritisComparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
OvenEffect 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]
OxidationEffect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
OxidationEvaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
Oxidative stabilityThe 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 stabilityThe effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Oxidative stabilityOptimizing 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 stabilityEvaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
Oxidative stabilityEvaluation 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 indexAn 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]
OzoneEffect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
P
Packaging filmEvaluating 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]
Palm kernelOptimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
PasteurizationModeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique [Volume 19, Issue 127, 2022, Pages 305-316]
PastilleOptimization 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]
PathogenAntimicrobial 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]
Pathogenic bacteriaInvestigation 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]
PathogenicityEvaluation 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]
PatulinEffect of Ozone and Activated Charcoal on Patulin in Apple Concentrate [Volume 19, Issue 123, 2022, Pages 189-200]
PCRMolecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
PCRIsolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities [Volume 19, Issue 127, 2022, Pages 385-394]
Pea Protein IsolatePhysicochemical, 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]
PearAssesment 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]
PectinComparison 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]
PectinEffect 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]
PectinEffects 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]
PectinProduction o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
PectinApplication 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]
Penicillium digitatumEffect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Penicillium digitatumEvaluation 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 italicumEvaluation 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]
Perovskia abrotanoidesEvaluation 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]
PeroxideInvestigating 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]
Persian gumCharacterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Persian gumThe effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Persian Gum Sensory propertisesOptimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 387-399]
PesticideEvaluation 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]
PhenolicInvestigation 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 acidsThe effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
PhycocyaninNanoencapsulation 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]
PhycocyaninEvaluation 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]
PhycocyaninEvaluation 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]
PhycocyaninOptimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
PhysicalEvaluation 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 mechanical propertiesEffect 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 propertiesInvestigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
Physical propertiesThe 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 propertiesPhysical and nutritional properties of Iraqi Dayri dates [Volume 19, Issue 129, 2022, Pages 67-76]
Physical propertiesInvestigation 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 propertiesProduction 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 propertiesStudy of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
Physical stabilityPreparation 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]
PhysicochemicalSelection 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]
PhysicochemicalEffect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
PhysicochemicalThe 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]
PhysicochemicalProduction o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties [Volume 19, Issue 132, 2022, Pages 1-15]
Physico chemical propertiesOptimization 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 propertiesEffect 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]
Physicochemical propertiesProcessed 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 propertiesEffect 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 propertiesProduction and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
Physicochemical propertiesAn 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 propertiesFeasibility 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 propertiesEffect 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 propertiesProduction 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 propertiesInvestigation 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 propertiesThe 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 propertiesOptimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Physicochemical properties and sensory evaluationProduction 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]
Phytase enzymeEffect 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 acidThe effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Phytic acidEffect 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 kineticInvestigation 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]
PhytosterolThe 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]
PhytosterolsPreparation 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]
PhytosterolsEvaluation 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]
Pickering double emulsionPreparation 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 emulsionInvestigation 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]
Plant proteasesUse 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]
PlasticizerEffect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
PolyanilineComparison 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]
Polylactic acidPhysical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Polyphenol oxidase enzymeThe 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]
PolypyrroleComparison 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]
PolypyrroleOptimization 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]
PolysaccharideEffect 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]
PomegranateStudy of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
PomegranateThe 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]
PomegranateInvestigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
Pomegranate fresh arilsEffect 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 clarificationRole of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants [Volume 19, Issue 128, 2022, Pages 1-10]
PorosityThe 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]
PorosityEvaluation 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]
PostbioticsConcept and potential applications of postbiotics in the food industry [Volume 19, Issue 126, 2022, Pages 87-101]
PostbioticsProduction 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]
Post-HarvestInhibitory 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]
Post-harvest contaminationChemical 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 QualityEffect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Potato StarchThe effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase [Volume 19, Issue 128, 2022, Pages 183-191]
Potato stripsInvestigation 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 ratioEffect 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]
PrebioticEffect 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]
PrebioticProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
PrecirolEvaluating 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]
Price shockAssessing 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 methodApplication 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]
ProbioticEffect 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]
ProbioticIsolation 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]
ProbioticEvaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed [Volume 19, Issue 123, 2022, Pages 299-315]
ProbioticEvaluation 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]
ProbioticEvaluation 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]
ProbioticThe 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]
ProbioticInvestigation 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]
ProbioticProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
ProbioticEffects 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 survivalProduction 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 viabilityInvestigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Probiotic yogurtThe 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 yogurtInvestigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Prob ultrasoundEffect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Prob ultrasoundThe 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 cheeseSensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
ProteinEvaluation 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]
ProteinThe 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]
ProteinInvestigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
ProteinOptimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Protein ExtractionPhysicochemical and Functional Properties of Protein Extracted from Potato [Volume 19, Issue 130, 2022, Pages 269-281]
Protein hydrolysateThe 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 isolateThe effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Protein solubilityOptimization 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 solubilityThe 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]
ProteolyticEvaluation 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 activityProteolytic 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]
Pseudomonas aeruginosaInvestigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin [Volume 19, Issue 130, 2022, Pages 97-109]
Pulsed electric fieldOptimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
PumpkinEffect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
PurificationInvestigation of physico-chemical properties of montmorillonite modified with cationic surfactant [Volume 19, Issue 124, 2022, Pages 347-357]
Q
QanacheEvaluation 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]
Qualitative characteristicsEffect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
Qualitative characteristicsEffect 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 propertiesThe 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]
QualityEvaluation 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]
QualityEvaluation 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]
QualityInvestigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions [Volume 19, Issue 127, 2022, Pages 395-407]
QualityStudy on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
QualityEvaluation 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 and microbial propertiesThe 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 characteristicsStudy of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Quality characteristicsInvestigating 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 characteristicsInfluence 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 parametersEvaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Quince seedOptimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology [Volume 19, Issue 131, 2022, Pages 101-115]
Quince seed gumApplication 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 gumInvestigation 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 musillageEffect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
QuinoaEvaluation 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 flourOptimization 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 flourOptimizing the formula of cracker biscuits prepared from quinoa flour and corn flour [Volume 19, Issue 130, 2022, Pages 73-83]
Quinoa maltInvestigation 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 seedEffects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
Quinoa starchComparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
R
RadiationExperimental 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]
Rainbow troutThe 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 troutEvaluation 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 filletEffect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) [Volume 19, Issue 128, 2022, Pages 37-56]
Rasheh GrapeEffect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. [Volume 19, Issue 123, 2022, Pages 133-143]
Real-time PCRInvestigation 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]
Red cabbagePhysical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Red grapeInvestigating 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]
Reduced sugarApplication 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]
Refrigerator TemperatureEvaluation 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]
ReleaseStudy of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models [Volume 19, Issue 122, 2022, Pages 297-311]
ReleaseEncapsulation 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]
RespirationSelection 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]
Response surfacePreparation 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 surfaceOptimization of permeate-based orange beverage foam production by response surface methodology [Volume 19, Issue 129, 2022, Pages 55-65]
Response surfaceOptimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method [Volume 19, Issue 133, 2022, Pages 69-78]
Response surfaceOptimization 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 surfacePhysicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion [Volume 19, Issue 133, 2022, Pages 265-280]
Response surface methodHot 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 methodResponse 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]
RheologicalEffect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior [Volume 19, Issue 124, 2022, Pages 359-369]
Rheological characteristicsComparison 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 propertiesInvestigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Rheological propertiesComparison 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 propertiesThe 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 propertiesThe 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 propertiesInvestigating the effects of adding glucose oxidase, α-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]
RheologyInvestigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
RheologyThe 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]
RiceAssessment of heavy metals in different rice samples by atomic absorption [Volume 19, Issue 122, 2022, Pages 247-255]
RiceEvaluation 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 branExtraction 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 branThe effect of rice bran addition on bread acrylamide content and textural properties [Volume 19, Issue 124, 2022, Pages 101-111]
Rice branComparison 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 proteinExtraction 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 flourEffect 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 starchEffect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese [Volume 19, Issue 122, 2022, Pages 365-375]
RicottaProcessed 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]
RipeningInvestigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
RipeningEvaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture [Volume 19, Issue 125, 2022, Pages 89-99]
Rooster combComparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods [Volume 19, Issue 127, 2022, Pages 79-89]
Rose hipOptimization of the extraction of the functional components of Rosehip to produce food âsupplement [Volume 19, Issue 131, 2022, Pages 357-371]
RosemaryPhysicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves [Volume 19, Issue 123, 2022, Pages 201-211]
RosemaryInvestigating 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 oilSurveying 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 extractProperties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging [Volume 19, Issue 125, 2022, Pages 135-146]
Rosemary plantThe 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]
Row milkMolecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
RSMSensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
RSMProduction 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]
R softwareDetermining 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]
RyeProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
S
Saccharomyces cerevisiaeEvaluation 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]
Saffron petalThermal 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]
Salmonella sppMolecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province [Volume 19, Issue 125, 2022, Pages 101-108]
Salmonella typhimuriumEvaluation 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]
SalmonellosisEvaluation 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]
Saltiness perceptionPreparation 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 reductionPreparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
SalviaThe 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 mirzayaniiChemical 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 rhytidea BenthEvaluation 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]
SausagesProducing 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]
SausagesUse 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]
Scomberomorus commersonThe effect of using chitosan and β-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]
Seidlitzia rosmarinusInhibitory 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]
Self-heatingInvestigation 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]
Sensorial propertiesPhysiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour [Volume 19, Issue 123, 2022, Pages 329-340]
Sensory characteristicsEffect 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 characteristicsOptimization 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 evaluationEvaluation 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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
Sensory evaluationFormulation of functional drink based on barley milk containing inulin and apple juice concentrate [Volume 19, Issue 128, 2022, Pages 283-291]
Sensory evaluationEvaluation 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 propertiesCharacterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Sensory propertiesInvestigation of physicochemical and organoleptic properties of diet celery yogurt [Volume 19, Issue 124, 2022, Pages 137-145]
Sensory propertiesThe effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu [Volume 19, Issue 125, 2022, Pages 59-72]
Sensory propertiesSensory properties of processed cheese enriched with inulin and egg white powder [Volume 19, Issue 126, 2022, Pages 163-173]
Sensory propertiesSubstitution 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 propertiesThe effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Sensory propertiesEvaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Sensory qualityEffect 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]
Sesame oilEvaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Sesame oilInvestigation 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 protein IsolateThe 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]
Shelf-lifeThe effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
Shop pressEvaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
ShrinkageInvestigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
Silver and Copper nanoparticlesAntimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus [Volume 19, Issue 126, 2022, Pages 193-204]
Silver carpThe 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]
SistanInvestigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Smart filmPhysical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot [Volume 19, Issue 132, 2022, Pages 91-106]
Smoked filletEvaluation 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]
Sodium alginateComparing 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 alginateThe 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 alginateEncapsulation 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 CaseinateInvestigation 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 CaseinateThe 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 glutamateEffect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat [Volume 19, Issue 128, 2022, Pages 83-91]
Sodium hydroxideOptimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Sodium monochloroacetic acidOptimization of carboxy methyl cellulose (CMC) production conditions from palm kernel [Volume 19, Issue 131, 2022, Pages 373-386]
Sodium nitriteUse 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-seleniteAntioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Solid gainInfluence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
Solid lipid nanoparticlesEvaluating 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 surfacesEvaluation 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]
SolubilityComparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis [Volume 19, Issue 130, 2022, Pages 213-226]
Soluble Dietary FiberEvaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed [Volume 19, Issue 130, 2022, Pages 47-59]
Soluble tanninInvestigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
SonicationApplication of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method [Volume 19, Issue 125, 2022, Pages 243-253]
SonicationThe effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean [Volume 19, Issue 125, 2022, Pages 283-301]
Sonication powerInfluence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
SorbitolEffect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage [Volume 19, Issue 132, 2022, Pages 199-210]
SourcherrySelection 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]
Sour Cherry JuiceInvestigation 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]
SourdoughThe effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread [Volume 19, Issue 122, 2022, Pages 101-113]
SourdoughEvaluation 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]
Sour lemon peel extractFacil 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]
SoxhletInvestigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
Soybean mealProduction 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 oilEffect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
Soybean oilEffect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil [Volume 19, Issue 124, 2022, Pages 231-240]
Soybean oilThe effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil [Volume 19, Issue 125, 2022, Pages 171-182]
Soybean oilAntioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage [Volume 19, Issue 130, 2022, Pages 283-305]
Soybean oilEvaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C [Volume 19, Issue 131, 2022, Pages 211-222]
Soy cheeseEffect 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 proteinThe 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 proteinProduction of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma [Volume 19, Issue 126, 2022, Pages 257-268]
Soy protein isolateEffect 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 isolateStudy of some qualitative and organoleptic properties of enriched apple leather [Volume 19, Issue 133, 2022, Pages 175-186]
Soy protein isolateEncapsulation 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 wheyIIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey [Volume 19, Issue 125, 2022, Pages 329-343]
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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
SpirulinaNanoencapsulation 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]
SpirulinaEvaluation 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 platensisOptimization 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 platensisFeasibility 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 platensisOptimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Sponge cakeExtraction 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 cakeSubstitution 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]
Spontaneous EmulsificationModeling 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]
Spray dryingEffect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods [Volume 19, Issue 124, 2022, Pages 217-230]
StabilityProduction and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose [Volume 19, Issue 123, 2022, Pages 381-391]
StabilityEffect 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]
StabilityThe effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Stachys lavandulifoliaModeling 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]
StailingEffect 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]
StalingInvestigating 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]
StandardInvestigation of physicochemical properties of seven honey samples in Sistan region [Volume 19, Issue 126, 2022, Pages 13-23]
Staphylococcus auerusEvaluation 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]
StarchThe effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream [Volume 19, Issue 127, 2022, Pages 371-384]
StarchThe 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]
SteamingReverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption [Volume 19, Issue 133, 2022, Pages 225-236]
SteviaStudy on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
SteviaInvestigation 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]
SteviaEvaluation of physicochemical and textural properties of low calorie eggplant marmalade [Volume 19, Issue 133, 2022, Pages 359-368]
Stevia extractThe 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]
SteviosideOptimization 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]
SteviosideFeasibility 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]
Stirred YogurtEffects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt [Volume 19, Issue 131, 2022, Pages 233-246]
StorageEffect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit [Volume 19, Issue 123, 2022, Pages 243-255]
StorageEvaluation 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]
StorageInvestigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
StorageEvaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
StoragePostharvest 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]
StorageInvestigating 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 lifeEffect 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]
StrawberryEvaluation 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]
StrawberryInvestigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C [Volume 19, Issue 127, 2022, Pages 255-266]
StrawberryThe effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
StrawberryEvaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film [Volume 19, Issue 132, 2022, Pages 341-354]
Streptococcus thermophilusScreening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production [Volume 19, Issue 130, 2022, Pages 37-46]
Structural propertiesEffect 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]
Subcritical waterApplication 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]
Submerged fermentationOptimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Subtractive clusteringApplication 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 clusteringApplication of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
SucraloseEvaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
SucroseInfluence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
SucroseThe 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]
Sugar beetThe 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]
Sugarcane NutrientsInvestigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Sugar substituteEvaluation of physicochemical characteristics of gluten-free cup cake containing inulin [Volume 19, Issue 130, 2022, Pages 111-120]
Supply ChainBlockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Surface Response MethodologOptimization 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]
SurimiEvaluation 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 (-18°C) [Volume 19, Issue 128, 2022, Pages 93-104]
SurvivalEffect 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]
SweetenerStudy on the effect of sucrose replacement with stevia sweetener on sweet bread properties [Volume 19, Issue 131, 2022, Pages 31-44]
SweetenerInvestigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake [Volume 19, Issue 131, 2022, Pages 247-259]
Sweet lemon peelThe 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]
Swelling powerPhysicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
SymbioticProduction and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts [Volume 19, Issue 127, 2022, Pages 31-45]
SynbioticProduction of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum [Volume 19, Issue 122, 2022, Pages 257-268]
SynbioticEffects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt [Volume 19, Issue 133, 2022, Pages 237-247]
SynersisInvestigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
Synthetic filmCharacterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
T
TabrizDetermination 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 BreadStudy of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
TaguchiPhysicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
TarragonThe 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]
TartcherrySelection 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]
Taste contrast systemPreparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion [Volume 19, Issue 132, 2022, Pages 281-294]
Technology AdoptionBlockchain Technology for Efficient Management of Vegetable Oil Supply Chain [Volume 19, Issue 133, 2022, Pages 309-325]
Temperature ChangesEvaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography [Volume 19, Issue 128, 2022, Pages 353-362]
Tensile strengthCharacterization and optimization of Gelatin-Persian gum-based edible film [Volume 19, Issue 129, 2022, Pages 1-12]
Termal treatmentEffect 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]
Textural CharacteristicsOptimization 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 featuresEvaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System [Volume 19, Issue 125, 2022, Pages 11-21]
Textural propertiesEffect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt [Volume 19, Issue 122, 2022, Pages 377-392]
Texture analysisOptimization of probiotic Lukom formulation based on grape juice [Volume 19, Issue 124, 2022, Pages 67-78]
Texture propertiesUse 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 propertiesOptimization 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]
Thermal propertiesPhysicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture [Volume 19, Issue 130, 2022, Pages 197-212]
Thermal SonicationComparison 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 stabilityEvaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz [Volume 19, Issue 122, 2022, Pages 47-58]
Thermal stabilizationThermal 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]
ThickenerThe 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]
Thiobarbituric acidEffect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil [Volume 19, Issue 130, 2022, Pages 343-354]
ThomsonEvaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
ThymeThe effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme [Volume 19, Issue 123, 2022, Pages 69-80]
Thyme extractThe 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]
ThymolInvestigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles [Volume 19, Issue 130, 2022, Pages 131-142]
Thymus vulgaris essential oilModeling 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]
Titanium nanoxideInvestigation 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]
ToastStudy of the effect of asparaginase enzyme and toast of taftan bread on acrylamide [Volume 19, Issue 126, 2022, Pages 361-371]
Toast breadEffect 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-grainEffect 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]
TocopherolThe 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]
TofuThe effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu [Volume 19, Issue 125, 2022, Pages 59-72]
TomatoStudy of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Tomato pasteInvestigation 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 peelInvestigation 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 wasteOptimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste [Volume 19, Issue 125, 2022, Pages 109-119]
Total flavonoidThe 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 flavonoidThe 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 PhenolThe 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 PhenolEffect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.) [Volume 19, Issue 127, 2022, Pages 317-331]
Total tanninThe effect of drying method on some active ingredients of the extract of two species of Salvia [Volume 19, Issue 128, 2022, Pages 339-352]
Traditional Ice CreamThe 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 Kope cheeseInvestigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese [Volume 19, Issue 123, 2022, Pages 275-288]
TragacanthThe effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream [Volume 19, Issue 127, 2022, Pages 91-99]
Trans-glutaminaseInvestigating the effects of adding glucose oxidase, α-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]
TruffleEffect 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]
Turkey meatEffect 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 OilEffect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil [Volume 19, Issue 122, 2022, Pages 335-348]
TurnipEffect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh [Volume 19, Issue 133, 2022, Pages 197-209]
TylosinDetermination 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 diabetesEffect 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]
U
Ultrafiltered cheesePackaging 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]
Ultra-refined cheese and meatInvestigation 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]
UltrasonicInvestigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract [Volume 19, Issue 133, 2022, Pages 103-113]
UltrasoundEvaluation 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]
UltrasoundEvaluating 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]
UltrasoundInvestigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying [Volume 19, Issue 123, 2022, Pages 15-26]
UltrasoundEvaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts [Volume 19, Issue 123, 2022, Pages 81-91]
UltrasoundInvestigation 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]
UltrasoundInfluence of sonication power and time on the osmotic dehydration process efficiency of banana slices [Volume 19, Issue 124, 2022, Pages 197-206]
UltrasoundInvestigation 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]
UltrasoundEvaluating 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]
UltrasoundEvaluation 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]
UltrasoundEffect 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]
Unsaturated fatty acidModeling 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 acidsStudy of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters [Volume 19, Issue 133, 2022, Pages 327-336]
Urtica dioica leafEvaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study [Volume 19, Issue 125, 2022, Pages 147-156]
Uta CaraginnanEffect 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 irradiationEffect 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 radiationEvaluation 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]
V
Vacuum DryingThe effect of drying method on the qualitative and microbial properties of barberry leather [Volume 19, Issue 128, 2022, Pages 161-170]
Vacuum fryingStudy of vacuum frying process of tomato slices and determination of optimal conditions [Volume 19, Issue 124, 2022, Pages 303-313]
Vacuum ovenInvestigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods [Volume 19, Issue 126, 2022, Pages 307-320]
Vacuum packingEvaluation 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]
ValenciaEvaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage [Volume 19, Issue 128, 2022, Pages 57-68]
VanillinFacil 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]
VanillinThe effect of edible persian gum coating on the shelf life of strawberry fruit [Volume 19, Issue 131, 2022, Pages 71-81]
VinegarEffect 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]
Virgin olive oilInvestigating 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]
ViscosityEvaluation 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]
Visible blue-LED lightEvaluation 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]
Vitamin B12Optimization of spirulina platensis and natural pigment production by response surfaces production [Volume 19, Issue 131, 2022, Pages 343-355]
Vitamin CEnrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
Vitamin D3Evaluation 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 EEnrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes [Volume 19, Issue 128, 2022, Pages 193-205]
W
Walnut kernel OilThe 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]
WashingEvaluation 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]
WasteThe 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 extractInvestigating 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 ManagementInvestigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran [Volume 19, Issue 128, 2022, Pages 23-36]
Water and Oil holding CapacityThe 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 vapour permeabilityCharacterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation [Volume 19, Issue 123, 2022, Pages 369-380]
Weight ChangeThe 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 lossResponse 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 percentageExperimental 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 percentageApplication of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer [Volume 19, Issue 131, 2022, Pages 83-90]
Wheat branComparison 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 starchComparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches [Volume 19, Issue 123, 2022, Pages 175-187]
Whey proteinEvaluation 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 proteinThermal 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 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]
White beanEffect 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 CheeseProcessed 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 CheeseEffect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese [Volume 19, Issue 127, 2022, Pages 267-280]
White CheeseInvestigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum [Volume 19, Issue 128, 2022, Pages 259-270]
Withania coagulansUse 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]
X
XanthanThe 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]
XylanaseInvestigating the effects of adding glucose oxidase, α-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]
Y
Yarrow essential oilInvestigation 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]
YoghurtInvestigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder [Volume 19, Issue 130, 2022, Pages 397-409]
YogurtInfluence 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]
Z
ZabolComparison 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]
Zein hydrolysateEvaluation 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]
Ziziphora clinopodioidesEvaluation 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 LamStudying 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]
ZizphoraThe 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]
ZoonosisEvaluation 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]
