Journal of food science and technology(Iran)

Keyword Index

A

ABTS free radical Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Acorn sourdough Evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough [Volume 22, Issue 160, 2025, Pages 162-172]
Acrylamide Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Activated water Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water [Volume 22, Issue 161, 2025, Pages 215-228]
Active packaging Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
Active packaging The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Additives Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Agar-agar Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Agricultural The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Air Catering Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Alginate gum Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Allium cepa essential oil Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Almond Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Almond milk Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Aloe Vera gel Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Aloe vera yogurt Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Al- Suwaria markets Assessing Ozonated Water's Ability to Reduce Malondialdehyde in Red Meat Samples from Iraq's Wasit Markets [Volume 22, Issue 164, 2025, Pages 103-112]
Anethum graveolens essential oil nanoemulsion The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Animal Fat Academic Review: Biodiesel Production from Vegetable Oils and Animal Fats with the Help of Microorganisms [Volume 22, Issue 164, 2025, Pages 86-102]
Anisidine Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Anthemis nobilis essential oil Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Anthocyanin Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Anthocyanin The influence of composite edible coating of Balangu gum and whey protein on strawberry storability [Volume 22, Issue 165, 2025, Pages 276-288]
Antibacterial Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Antibacterial activity Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Antibacterial effect Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Antibiotic resistance Phenotypic and molecular identification of the non-pathogenic lactic acid bacteria isolated from the local sheep yogurt [Volume 22, Issue 160, 2025, Pages 1-12]
Antibiotic resistance Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Anti-browning agent Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Antifungal activity Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Antifungal agent Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Antifungal properties Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Antifungal properties Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Antimicrobial Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Antimicrobial Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Antimicrobial Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Antimicrobial Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Antimicrobial activity Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Antimicrobial activity Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Antimicrobial activity Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Antimicrobial activity Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Antimicrobial activity Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Antimicrobial agent Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Antimicrobial edible coating The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Antimicrobial effect Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough [Volume 22, Issue 165, 2025, Pages 225-237]
Antimicrobial properties Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
Antimicrobial properties Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Antioxidant Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Antioxidant Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Antioxidant Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Antioxidant Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Antioxidant Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Antioxidant Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Antioxidant Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Antioxidant Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme [Volume 22, Issue 165, 2025, Pages 135-149]
Antioxidant Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Antioxidant Optimization of the effect of pulsed electric field on antioxidant and phenolic properties of extract extracted from fragrant geranium leaves [Volume 22, Issue 166, 2025, Pages 115-124]
Antioxidant Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels [Volume 22, Issue 164, 2025, Pages 167-179]
Antioxidant The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Antioxidant activity Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Antioxidant activity Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Antioxidant activity Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Antioxidant activity Evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough [Volume 22, Issue 160, 2025, Pages 162-172]
Antioxidant activity Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Antioxidant activity Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Antioxidant activity Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Antioxidant activity Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Antioxidant activity A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Antioxidant activity Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Antioxidant activity Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Antioxidant and antiradical power The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]
Antioxidant capacity The fortification of hot chocolate with Jujube fruit powder [Volume 22, Issue 159, 2025, Pages 122-132]
Antioxidant film Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Antioxidant properties Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: âin vitroâ [Volume 22, Issue 159, 2025, Pages 55-64]
Antioxidant properties Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Antioxidant properties Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Apple jelly The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Apple peels · Chemical composition · biscuits The effect of adding apple peel powder on the physical and sensory properties of biscuits [Volume 22, Issue 160, 2025, Pages 290-298]
Aqueous-enzymatic extraction Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Artemisia kopetdaghensis Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Artemisia sieberi Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Ascorbic acid Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Aspergillus niger Evaluation of the effect of Daphne odora essential oil on reducing the number of Aspergillus niger inoculated colonies on red guava fruit [Volume 22, Issue 163, 2025, Pages 173-189]
Atomic force microscope Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Attitude Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Attitude Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]

B

Baguette bread Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Bambusa arundinacea Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Barberry The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics [Volume 22, Issue 161, 2025, Pages 286-296]
Barijeh Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Basil The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Basil seed gum Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Beef meat Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Beef Sausage Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Behnken design؛ Clarification Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme [Volume 22, Issue 165, 2025, Pages 44-60]
Besat market Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Bilayer film Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Bioactive compounds Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study [Volume 22, Issue 158, 2025, Pages 172-184]
Bioactive compounds Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Bioactive compounds Application of High Encapsulation of Nutritional and Bioactive Compounds from Black Bean (Cajanus sp.) in Functional Ice Cream [Volume 22, Issue 160, 2025, Pages 299-308]
Bioactive compounds Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Bioactive compounds Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Bioactive compounds Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Bioactive extract Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Bioactive peptides Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Bioactive peptides Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Bioavailability Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Biochemical Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Biofilm Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Biogenic amines Phenotypic and molecular identification of the non-pathogenic lactic acid bacteria isolated from the local sheep yogurt [Volume 22, Issue 160, 2025, Pages 1-12]
Biological properties Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Biosorption Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Biscuits Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Bistorta officinalis Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Bistorta officinalis Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Black rice bran PHYSICOCHEMICAL CHARACTERISTICS OF BLACK RICE BRAN OIL BASED ON STABILIZED OVEN WITH MACERATION EXTRACTION [Volume 22, Issue 164, 2025, Pages 30-39]
Black Tea Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Bolu cukke Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone [Volume 22, Issue 164, 2025, Pages 16-29]
B.persicum L. essential oil Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Brand Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Bread Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Broccoli Sprout Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Bromelain Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Brotchen Bread Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
B. subtilis Natto Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Bug-damaged Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Bug-damage wheat Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Bunium persicum essential oil Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Buyers behavior Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]

C

Cadmium Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Caffeine The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Cake Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]
Calcium Calcium Fortification of Bolu Cukke (Traditional Cakes of South Sulawesi, Indonesia) Using Threadfin Bream Fish Bone [Volume 22, Issue 164, 2025, Pages 16-29]
Camellia sinensis Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Cannabis extract Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Canned products Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Canola oil Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Canola oil Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Canthaxanthin Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Carboxymethyl cellulose Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Cardiovascular Disease The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Carrot juice Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Cellulose extraction Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Cell Viability.‎ The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Cheap fish Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Cheese The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Chemical composition Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Chemical composition Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Chemical composition Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Chia gums Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Chia seed mucilage Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Chia seed mucilage Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Chicken breast meat Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Chicken kebab Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Chicken nuggets Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets [Volume 22, Issue 159, 2025, Pages 316-329]
Chickpea protein Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Chitosan Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Chitosan Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]
Chitosan Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Chitosan Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Chitosan Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Chitosome Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Citrus aurantium Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Clove oil extract Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Coating Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Coating Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Cold Extraction Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Color indexes The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Color marker Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Color Parameters Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Compressibility of edible biofilms Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Consistency Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Consumers Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Cookware Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Coriander seed Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Corn Amylose Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Corn starch Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Corn Zein edible coating Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat [Volume 22, Issue 165, 2025, Pages 18-32]
Courgette flour Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Cucumber The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Curcuma longa essential oil Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.) [Volume 22, Issue 162, 2025, Pages 292-306]
Curcumin Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]
Cyperus Rotundus L Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Cytotoxicity Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Cytotoxicity Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]

D

Dairy dessert Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Dairy drink ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Daphne odora essential oil Evaluation of the effect of Daphne odora essential oil on reducing the number of Aspergillus niger inoculated colonies on red guava fruit [Volume 22, Issue 163, 2025, Pages 173-189]
Dark-red autumn leaves of Smilax excelsa L Physiological and Biological Potential of Dark-Red Autumn Leaves of Smilax Excelsa L. [Volume 22, Issue 164, 2025, Pages 51-61]
Date Kabkab Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Date kernel powder Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Datem Emulsifier Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Date pomace powder Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Date syrup Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Deep frying Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Degree of esterification Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Degree of hydrolysis Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Density Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
Dentrocalamus strictus Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Dietary fiber Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Dill Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Dill Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
DLLME Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Doogh Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
DPPH free radical Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Drying Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Drying time Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
DSPE Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]

E

Economies The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Edible coating Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Edible coating The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Edible film Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Edible film Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Edible film The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Edible film Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Edible films Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Edible flower The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Edible Oil Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Edible oils Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Edible Sodium Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Effective Compounds Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Effective moisture diffusivity coefficient Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Effective moisture diffusivity coefficient Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Eggplant Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Electrospinning method Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Electrospraying Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Emulsifying activity Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Emulsifying capacity Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Emulsion Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Emulsion Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Emulsion Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Emulsion stability Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Encapsulated starter culture Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Encapsulation Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Encapsulation Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Encapsulation ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Encapsulation The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Encapsulation Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Encapsulation Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Enivironment Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Enrichment Comparison of the effect of inulin and wheat fiber on the viability of probiotics in the sports drink enriched with calcium and vitamin D [Volume 22, Issue 167, 2025, Pages 16-27]
Enterococcus Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Environmental factors Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Enzymatic browning Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Enzymatic extraction Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Enzymatic Hydrolysis (EH) Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Enzymatic protein hydrolysis Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Escherichia coli Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Essential oil Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Essential oil A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Essential oil Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro [Volume 22, Issue 166, 2025, Pages 243-254]
Essential oils Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Essential oils Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Eucalyptus essential oil Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
Extract Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Extract Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Extract Optimization of cold plasma and pulsed ultrasound conditions in the extraction of phenolic compounds from pomegranate seed meal [Volume 22, Issue 167, 2025, Pages 219-234]
Extraction Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Extraction Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Extraction Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Extraction Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Extraction yield Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Extraction yield Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Extruded bran Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Extrusion Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]

F

Falafel Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Fast Food Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Fat replacement Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
Fenugreek seed extract Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Fenugreek seed gum Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Fermentation Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Fermentation activity Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Fermented Doughnut Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Fermented Doughnut Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Feta cheese Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
Fibers Comparison of the effect of inulin and wheat fiber on the viability of probiotics in the sports drink enriched with calcium and vitamin D [Volume 22, Issue 167, 2025, Pages 16-27]
Films Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Firmness The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Flavor index The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Flower Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Foam capacity Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Foaming ability Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Foam stability Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Foeniculum vulgar essential oil Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Folic acid The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Food additive Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Foodborne pathogens Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Food-pharmaceutica Optimization of distillation time in medicinal and industrial plants using chromatographic-spectrometric conditions and based on the chemical profile of compounds [Volume 22, Issue 166, 2025, Pages 213-227]
Food safety Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Food safety Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods [Volume 22, Issue 158, 2025, Pages 201-212]
Food safety Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Food Science The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Free radicals Assessment of the antioxidant and cytotoxic properties of 1,2,3-Benzenetriol and 1,5-Anhydro-6-deoxyhexo-2,3-diulose extracted from Camellia sinensis. [Volume 22, Issue 164, 2025, Pages 113-131]
Free radical scavenging Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Freeze drying Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod [Volume 22, Issue 161, 2025, Pages 104-120]
Freshness Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
FTIR Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Fucoidan Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Functional Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Functional Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Functional cake Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Functional cake Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Functional Food The fortification of hot chocolate with Jujube fruit powder [Volume 22, Issue 159, 2025, Pages 122-132]
Functional Food Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]
Functional Food Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Functional properties Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Functional properties Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Functional properties Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis [Volume 22, Issue 166, 2025, Pages 161-179]
Functional-structural properties Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Functional yogurt Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]

G

Ganoderma ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Garlic powder Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Gas chromatography Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Gas chromatography–mass spectrometry Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
GC-MS Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
GC-MS The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
GC-MS Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
Gel Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Gelatin Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Gelatin Evaluation of antibacterial and antioxidant activity of gelatin-chitosan coating containing emulsion and nanoemulsion of Bunium persicum essential oil on beef meat [Volume 22, Issue 163, 2025, Pages 90-101]
Gelatin Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute [Volume 22, Issue 165, 2025, Pages 86-116]
Gelatin Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Gelatination Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Gelatine The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Gel strength Enzymatic assisted extraction of gelatin from Thunnus tonggol skin [Volume 22, Issue 166, 2025, Pages 56-74]
Glaze Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Gluten free Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Gluten-free Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Gluten-free cake Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour [Volume 22, Issue 161, 2025, Pages 42-55]
Grapefruit peel essential oil Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Grape pomace powder Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Green chicken Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Green synthesis Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
Green Tea Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Gum arabic Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]

H

Hardness Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Health The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Health benefit Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Heat Transfer Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Heat Transfer Coefficient Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Heavy metals Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology [Volume 22, Issue 159, 2025, Pages 195-206]
Heavy metals Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Hexadecanoic acid Antioxidant activity study and GC-MS Profiling of Bamboo Seed Variety [Volume 22, Issue 160, 2025, Pages 13-34]
Hibiscus Sabdariffa Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Homogenization Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Hot air frying Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Hot air frying Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
HPLC Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Hydrogen peroxide Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water [Volume 22, Issue 161, 2025, Pages 215-228]
Hydrolysis Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Hydrolyzed protein Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Hydrolyzed protein Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Hydrolyzed protein Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme [Volume 22, Issue 165, 2025, Pages 135-149]
Hydroponics The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]

I

Identification Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]
Image processing Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Inactivation Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Incubation time Using Encapsulated Starter Culture to Prepare Semi-Prepared Yogurt Powder: Evaluation of Fermentation Activity and Sensory Characteristics of Set Yogurt During Storage [Volume 22, Issue 166, 2025, Pages 94-111]
Indigenous Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Infant formula Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Inflammasome The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Intractance Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Inulin The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Inulin The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Inulin Fiber Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein [Volume 22, Issue 161, 2025, Pages 182-197]

L

LAB Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
L. acidophilus Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Lactic acid isolate Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
Lactobacillus Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Lacto bacillus acidophilus The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Lactobacillus acidophilus Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Lactobacillus acidophilus The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Lactobacillus acidophilus PTCC1643 Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Lactobacillus casei ØªÙÙÛØ¯ ÙÙØ´ÛØ¯ÙÛ ÙØ¨ÙÛ ÙØ±Ø§Ø³ÙØ¯ÙÙØ¯ Ø³ÛÙ Ø¨ÛÙØªÛÚ© Ø¨Ø± Ù¾Ø§ÛÙ Ø´ÛØ±Ø Ø¹ØµØ§Ø±Ù Ú¯Ø§ÙÙØ¯Ø±ÙØ§ Ù ÙØ§Ú©ØªÙØ¨Ø§Ø³ÛÙÙØ³ Ú©Ø§Ø²ÛÛ Ø¢Ø²Ø§Ø¯ Ù Ú©Ù¾Ø³ÙÙÙ [Volume 22, Issue 158, 2025, Pages 283-297]
Lactobacillus plantarum Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Lactobacillus plantarum Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Lallemantia royleana seed mucilage Lallemantia royleana seed mucilage-based active edible films: The effects of zinc oxide nanoparticles and zoulang plantâs essential oil [Volume 22, Issue 160, 2025, Pages 110-130]
L-carnitine Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Lemon fiber The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Lettuce (Lactuca sativa Linn.) Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Lighvan cheese Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Lignin Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Lipid oxidation Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Lipid oxidation Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Liquid Infant Formula Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Listeria monocytogenes The antimicrobial effect of edible alginate-gelatin coating containing emulsion and nanoemulsion of dill (Anethum graveolens) essential oil against Listeria monocytogenes inoculated into turkey meat [Volume 22, Issue 163, 2025, Pages 121-136]
Local dairy products Evaluation the impact of lactic isolates from local dairy products as adjunct culture and ripening period on physico-chemical properties of Feta cheese [Volume 22, Issue 167, 2025, Pages 293-315]
Low calorie Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
Low Calorie Mayonnaise Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Low Fat A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]

M

Maceration Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Magnetic Field Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Maillard reaction product Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Malted barley flour Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Mango Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels [Volume 22, Issue 164, 2025, Pages 167-179]
Marine products Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Mayonnaise Sauce A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Mayweed Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes [Volume 22, Issue 159, 2025, Pages 43-54]
Mazandaran Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
MDA Assessing Ozonated Water's Ability to Reduce Malondialdehyde in Red Meat Samples from Iraq's Wasit Markets [Volume 22, Issue 164, 2025, Pages 103-112]
Meat products Perception and attitude towards meat products among consumers in Tehran [Volume 22, Issue 162, 2025, Pages 137-155]
Meat Quality Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Meat Quality The effect of adding calcium salts of unsaturated fatty acids to the diet on the meat quality of Sangsari male lambs [Volume 22, Issue 163, 2025, Pages 202-215]
Meat Quality Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Mechanical properties Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Mechanical properties Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil [Volume 22, Issue 165, 2025, Pages 196-211]
Mechanical properties Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Medicinal Plant Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Medicinal Plant A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica [Volume 22, Issue 165, 2025, Pages 238-248]
Mediterranean food pattern Dietary intake patterns and risk of irritable bowel syndrome [Volume 22, Issue 167, 2025, Pages 78-90]
Melon Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design [Volume 22, Issue 165, 2025, Pages 150-162]
Metal release Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food [Volume 22, Issue 167, 2025, Pages 156-171]
Microbial and Chemical indicators Study the biodegradable bilayer film based on hydrolyzed protein and its effect on the shelf life of Penaeus semisulcatus [Volume 22, Issue 166, 2025, Pages 75-93]
Microbiological tests Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Microencapsulation An overview of the application of advanced non-thermal technologies in the food industry [Volume 22, Issue 159, 2025, Pages 27-42]
Microencapsulation Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Microencapsulation Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Microencapsulation The application of Vicia ervilia protein isolate - Launaea acanthodes gum nanocomposite film containing Silybum marianum extract microcapsule and graphene oxide nanoparticle for packing Koupeh cheese [Volume 22, Issue 167, 2025, Pages 44-64]
Micronutrients Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Microorganisms Academic Review: Biodiesel Production from Vegetable Oils and Animal Fats with the Help of Microorganisms [Volume 22, Issue 164, 2025, Pages 86-102]
Microwave Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Microwave-assisted extraction Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Microwave irradiation Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Midilli model Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Milk Thistle Seeds The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Millard Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Minerals Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract [Volume 22, Issue 159, 2025, Pages 157-168]
Minimum Bactericidal Concentration Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Minimum Inhibitory Concentration Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions [Volume 22, Issue 165, 2025, Pages 249-260]
Minimum Inhibitory Concentration Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Minimum Inhibitory Concentration Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh [Volume 22, Issue 167, 2025, Pages 235-248]
Mirabelle plum Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Modified Starch A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise [Volume 22, Issue 160, 2025, Pages 91-109]
Moisture content Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Moisture effective diffusivity Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Molecular weight Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Morocco The Economic and Agricultural Significance of Phoenix dactylifera: Challenges and Opportunities for Sustainable Development in Moroccoâs Date Palm Sector [Volume 22, Issue 160, 2025, Pages 202-226]
Morphological traits The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Mullet Fish Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Mutton fillet Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]

N

Nano chelated iron Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Nanocomposite film Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Nanoemulsion Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Nanoencapsulation Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nanofiber Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Nanoparticles Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nano-safety Nanoencapsulation in food industry: technology, applications and challenges; a review [Volume 22, Issue 165, 2025, Pages 212-224]
Nattokinase Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]
Natural antioxidant Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Natural Honey Evaluation of probiotic and antifungal properties of predominant yeast isolated from honey [Volume 22, Issue 158, 2025, Pages 185-200]
Natural preservatives Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study [Volume 22, Issue 165, 2025, Pages 164-187]
Natural preservatives Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
NLRP3 The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Nutrition The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Nutritional Supplementation Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]
Nutritional system Investigating the effect of foliar application of nano chelated iron on the amounts of metabolites and nutritional value of lettuce (Lactuca sativa Linn.) [Volume 22, Issue 163, 2025, Pages 1-15]
Nutritional Value Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]

O

Oat bran Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake [Volume 22, Issue 163, 2025, Pages 78-89]
Oat extract Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Ohmic heating Investigating the effect of ohmic and water bath heating on surviving of Escherichia coli [Volume 22, Issue 158, 2025, Pages 50-62]
Oil Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Oil absorption Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Oil aromatization Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Oil content Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant [Volume 22, Issue 163, 2025, Pages 16-30]
Oleogel Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Oleoresin Investigating the properties of barija gum oleoresin extracted by the method of deep eutectic solvents [Volume 22, Issue 167, 2025, Pages 204-218]
Olive kernel extract Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties [Volume 22, Issue 162, 2025, Pages 1-15]
Optimization Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea [Volume 22, Issue 158, 2025, Pages 31-47]
Optimization Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Optimization Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Oral The Role of Nutrition in Oral and Systemic Health: Bridging Food Science and Medicine [Volume 22, Issue 160, 2025, Pages 311-321]
Orange Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage [Volume 22, Issue 158, 2025, Pages 144-154]
Orange peel Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates [Volume 22, Issue 159, 2025, Pages 232-250]
Osmotic dehydration The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Osmotic extraction Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Oxidation Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts [Volume 22, Issue 159, 2025, Pages 1-26]
Oxidation Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Oxidative damage Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Oxidative stability The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Oxidative stability Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality [Volume 22, Issue 163, 2025, Pages 257-269]

P

Paenibacillus polymyxa Screening of effective factors in the growth of Paenibacillus polymyxa using Plackett - Burman experimental desig [Volume 22, Issue 158, 2025, Pages 213-226]
Page model Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Palm kernel Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Palm Seed Powder Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
P-Anisidine Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Paste products Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Pasteurization The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Pasteurized milk Determination of aflatoxin M1 and ochraoxin A in pasteurized milk and evaluation the effect of microwave irradiations on their reduction [Volume 22, Issue 162, 2025, Pages 42-57]
Pasting Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Pathogenic bacteria Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films [Volume 22, Issue 165, 2025, Pages 118-134]
Pathogenic bacteria The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Pectin Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Pectin Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Pectin Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Pectin Investigation of physicochemical and sensory properties of jelly produced from pectin extracted from ripe and unripe grape pomace under optimal conditions using traditional and ultrasonic methods [Volume 22, Issue 166, 2025, Pages 307-318]
Pectinase enzyme؛ black carrot juice؛ Kinetics؛ Box&ndash Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme [Volume 22, Issue 165, 2025, Pages 44-60]
Pelargonium Extract Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Pepsin Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Peptides Production of Chitosan and Fucoidan Extracted from Brown Seaweed Sargassum latifolium Composite Films with Hydrolyzed Fish Protein from Carassius (Carassius carassius) [Volume 22, Issue 167, 2025, Pages 172-187]
Phosphorylation Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Phosphorylation Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Physical characteristics The effect of adding apple peel powder on the physical and sensory properties of biscuits [Volume 22, Issue 160, 2025, Pages 290-298]
Physical properties Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Physicochemical Physicochemical and Mechanical Properties of Edible Sodium Alginate Films [Volume 22, Issue 160, 2025, Pages 131-141]
Physicochemical Characteristics Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Physicochemical properties Physicochemical, antioxidant and sensory properties of stirred yogurt enriched with aqueous-alcoholic extract of Fenugreek seed [Volume 22, Issue 158, 2025, Pages 238-253]
Physicochemical properties Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets [Volume 22, Issue 159, 2025, Pages 316-329]
Physicochemical properties Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Physicochemical properties Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat [Volume 22, Issue 164, 2025, Pages 40-51]
Physicochemical properties Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder [Volume 22, Issue 166, 2025, Pages 192-212]
Physiological traits The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Phytochemicals Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Pickering nanoemulsion Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Pistachio oil Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Plackett -Burman Screening of effective factors in the growth of Paenibacillus polymyxa using Plackett - Burman experimental desig [Volume 22, Issue 158, 2025, Pages 213-226]
Plantago ovata The Effect of Plantago Ovata seed gum as an edible coating on postharvesting time of cucumber [Volume 22, Issue 167, 2025, Pages 1-15]
Plant protein Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Polycaprolactone The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Polylactic acid The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Polyphenol The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Polyphenol Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands [Volume 22, Issue 160, 2025, Pages 242-257]
Polyphenol Identification of chemical compounds, antioxidant potential, total phenols and flavonoids, and the cytotoxic effect of dill on HT29 and HeLa cell lines [Volume 22, Issue 163, 2025, Pages 231-241]
Polyphenol Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Polyphenolic and flavonoid compounds The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]
Polyphenol oxidase Antioxidative effect of Maillard reaction products of spermineâsugar system on partially purified plum polyphenol oxidase [Volume 22, Issue 160, 2025, Pages 227-241]
Polyphenol oxidase Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings [Volume 22, Issue 164, 2025, Pages 1-15]
Pomegranate Investigation of Biochemical Properties and Antifungal Activity of Pomegranate Peel Extract Using Different Solvents [Volume 22, Issue 162, 2025, Pages 223-234]
Pomegranate peel extract Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Pomegranate seed meal Optimization of cold plasma and pulsed ultrasound conditions in the extraction of phenolic compounds from pomegranate seed meal [Volume 22, Issue 167, 2025, Pages 219-234]
Post-harvest decay Evaluation of the chemical characteristics and antifungal effect of Zhumeria majdae essential oil on molds causing orange fruit rot and spoilage during storage [Volume 22, Issue 158, 2025, Pages 144-154]
Postharvest losses The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Poulk extract Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Prebiotic Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Preservative Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity [Volume 22, Issue 158, 2025, Pages 130-143]
Probiotic Investigation of probiotic potential of lactic acid bacteria isolated from Lighvan cheese [Volume 22, Issue 158, 2025, Pages 270-282]
Probiotic Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Probiotic Traces and fate of lactobacillus plantarum isolated from indigenous Iranian dairy product: a comprehensive review. [Volume 22, Issue 160, 2025, Pages 258-289]
Probiotic Optimization of physicochemical, textural and sensory properties of low-fat yogurt by adding fenugreek and basil seeds gum and investigating its effect on Bifidobacterium bifidum viability [Volume 22, Issue 162, 2025, Pages 73-89]
Probiotic Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Probiotic Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Probiotic Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Probiotic juice Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643 [Volume 22, Issue 165, 2025, Pages 61-70]
Probiotic yogurt Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Prosopis juliflora Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Protamex Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Protein The effect of melatonin on nutritional value and antioxidant activity of Pansy (Viola Ã wittrockiana) flowers [Volume 22, Issue 167, 2025, Pages 265-277]
Protein isolate Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity [Volume 22, Issue 160, 2025, Pages 63-77]
Public Health Production challenges, nutritional quality, consumer market outlook of Antibiotic-free (Green) chicken meat [Volume 22, Issue 163, 2025, Pages 104-120]
Pulsed electric field Optimization of the effect of pulsed electric field on antioxidant and phenolic properties of extract extracted from fragrant geranium leaves [Volume 22, Issue 166, 2025, Pages 115-124]
Pumpkin Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Pumpkin Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method [Volume 22, Issue 165, 2025, Pages 180-195]
Purification Structural Investigation and Antioxidant Activity of Purified Carbohydrate from the Roots of Amygdalus elaeagnifolia Spach [Volume 22, Issue 166, 2025, Pages 180-191]

R

Radiation power Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer [Volume 22, Issue 165, 2025, Pages 289-300]
Raisin Nano Zinc Oxide Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Rapeseed meal Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction [Volume 22, Issue 159, 2025, Pages 251-266]
Raw pistachio Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios [Volume 22, Issue 162, 2025, Pages 104-121]
Reflectance Comparison of reflectance and intractance modes of near-infrared spectroscopy in the feasibility of non-destructive detection of Garlic powder freshness [Volume 22, Issue 162, 2025, Pages 265-277]
Reheating Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Rehydration Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation [Volume 22, Issue 163, 2025, Pages 190-201]
Response surface Optimization of composition of probiotic stirred yogurt containing lactobacillus acidophilus LA5 by response surface methodology [Volume 22, Issue 162, 2025, Pages 278-291]
Rheological properties Physical properties of starch from saffron onion and using it in a dairy dessert formulation [Volume 22, Issue 163, 2025, Pages 151-172]
Rheological properties Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Rheological properties Evaluation of the rheological characteristics of processed cheese produced from sodium caseinate, pea protein and corn oil [Volume 22, Issue 167, 2025, Pages 28-43]
Rheology Effect of ultraturrax speed on properties of grapefruit peel essential oil microencapsulated with alginate gum [Volume 22, Issue 162, 2025, Pages 156-170]
Rice Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Rice bran oil PHYSICOCHEMICAL CHARACTERISTICS OF BLACK RICE BRAN OIL BASED ON STABILIZED OVEN WITH MACERATION EXTRACTION [Volume 22, Issue 164, 2025, Pages 30-39]
Rice husk sourdough Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life. [Volume 22, Issue 161, 2025, Pages 151-164]
Ricotta The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese [Volume 22, Issue 162, 2025, Pages 185-198]
Roasting Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour [Volume 22, Issue 161, 2025, Pages 42-55]
RSM Utilization of Red Lentil Flour Substrate for the Production of Nattokinase Enzyme by Bacillus subtilis Natto [Volume 22, Issue 160, 2025, Pages 173-186]

S

Saffron corm Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Saffron (Crocus sativus L.) stigma Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Salinity stress The role of Selenium in mitigating salt-induced effects on growth, Chlorophyll content, and antioxidant enzyme activity in garlic production [Volume 22, Issue 160, 2025, Pages 187-201]
Salvia hispanica Investigation of Functional Properties and Antioxidant of Hydrolyzed Protein from Chia Seed Under the Influence of Hydrolysis Time and Enzyme Type [Volume 22, Issue 167, 2025, Pages 120-134]
Salvia macrosiphon L Studying the production of composite nanofibers from the hydrocolloid compounds of Salvia macrosiphon L. seeds by electrospinning method in order to cover vitamin D3 [Volume 22, Issue 158, 2025, Pages 155-171]
Sauce Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Scanning electron microscopy Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion [Volume 22, Issue 159, 2025, Pages 221-231]
Secondary metabolites Physiological and Biological Potential of Dark-Red Autumn Leaves of Smilax Excelsa L. [Volume 22, Issue 164, 2025, Pages 51-61]
Selenium Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Sensomaker Optimizing gluten-free biscuit formulation using date syrup and date kernel powder [Volume 22, Issue 161, 2025, Pages 198-213]
Sensory characteristics Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing [Volume 22, Issue 161, 2025, Pages 165-180]
Sensory evaluation Develop functional chicken patties with incorporation peel Citrus aurantium powder [Volume 22, Issue 164, 2025, Pages 157-166]
Sensory properties Determination of reheating time and optimum thickness of cooked and cooled food in basis of chicken meat (breast) during flight [Volume 22, Issue 158, 2025, Pages 1-14]
Sensory properties Study of different levels of Cannabis Sativa extract on quality properties and viability of probiotic bacteria in Aloe vera yoghurt [Volume 22, Issue 166, 2025, Pages 1-11]
Sesame Evaluation of the Effect of Aqueous-Enzymatic Extraction Using Cellulase and Pepsin Enzymes on Phytochemical Compounds and Physicochemical Properties of Sesame Oil [Volume 22, Issue 166, 2025, Pages 143-160]
Sheep's milk Studying the effect of cold plasma process on physical, chemical and antioxidant properties of sheep milk [Volume 22, Issue 163, 2025, Pages 288-301]
Shrimp Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Shrimp Analysis of heat and mass transfer during hot air frying and deep frying of shrimp [Volume 22, Issue 161, 2025, Pages 86-103]
Shrimp Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model [Volume 22, Issue 161, 2025, Pages 121-136]
Smart Scaffold The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture âunder normal physiologic conditions and varying pH levels [Volume 22, Issue 159, 2025, Pages 301-315]
Snack Investigating the possibility of increasing the shelf life of fermented doughnut by edible cellulose films [Volume 22, Issue 163, 2025, Pages 242-256]
Sodium alginate Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Sodium carboxymethyl cellulose Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films [Volume 22, Issue 161, 2025, Pages 260-274]
Sodium Caseinate Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions [Volume 22, Issue 159, 2025, Pages 144-156]
Soft cheese The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Solar drying Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Solubility Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides [Volume 22, Issue 163, 2025, Pages 31-49]
Soluble solids Investigating the effect of selenium nanoparticles on the quality and shelf life of cherry tomato (Solanum lycopersicum L. cv Roma) [Volume 22, Issue 162, 2025, Pages 122-136]
Sorbitan Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute [Volume 22, Issue 162, 2025, Pages 199-222]
Sorbitol Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Sourdough Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough [Volume 22, Issue 165, 2025, Pages 225-237]
Sourdough Investigating the Effect of Adding Lactobacillus plantarum and Oat Flour on the Quality Characteristics of Barbari Bread [Volume 22, Issue 166, 2025, Pages 30-41]
Sour Tea Extract Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract [Volume 22, Issue 158, 2025, Pages 63-79]
Soybean oil The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Soy milk Investigating the effect of adding soy, barley and almond milk on the physicochemical and sensory properties of probiotic yogurt [Volume 22, Issue 162, 2025, Pages 90-103]
Soy milk Evaluation the physicochemical and sensory properties of functional yogurt prepared from soy milk and hazelnut milk [Volume 22, Issue 167, 2025, Pages 65-77]
Specific moisture extraction rate Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Spinach Evaluation of Nutritional Value and Phytochemical Properties of Spinach (Spinacia oleraceae L.) in Different Habitats of Khuzestan Province [Volume 22, Issue 166, 2025, Pages 125-142]
Spirulina Algae Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae [Volume 22, Issue 161, 2025, Pages 69-85]
Spoilage monitoring Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii) [Volume 22, Issue 159, 2025, Pages 169-194]
Sponge cake Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Staling Evaluation of the Performance of Gel Emulsifier and Polyols on Improving the Technological, Sensory and Shelf-life Properties of Gluten-free Fermented Doughnut [Volume 22, Issue 167, 2025, Pages 247-264]
Starch Investigating the characteristics of lignin, carboxymethyl cellulose and starch extracted from wastes and residues of saffron corms and corn [Volume 22, Issue 167, 2025, Pages 135-155]
Stearic acid Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
Sterilization Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Stirred Yogurt The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Storage Evaluation of antioxidant and antimicrobial effects of free and nanoencapsulated extracts of pelargonium graveolens leaves and flowers on the shelf life and sensory properties of mutton fillet during storage [Volume 22, Issue 163, 2025, Pages 270-287]
Storage The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Storage life Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Storage period Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Strawberry The Effect of Beeswax and Aloe Vera Gel Combined with Clove (Syzygium aromaticum) Nanoemulsion and Salicylic Acid on the Shelf Life and Quality Characteristics of Strawberry Fruit (Fragaria Ã ananassa) [Volume 22, Issue 166, 2025, Pages 255-277]
Streptococci Investigating the inhibitory effect of poulk extract (Stachys schtschegleevii) on biofilm forming Streptococcus in vitro [Volume 22, Issue 163, 2025, Pages 138-150]
Subcritical water Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods [Volume 22, Issue 163, 2025, Pages 50-64]
Sugarcane bagasse Optimization of cellulose extraction from sugarcane bagasse and comparison of its quantity and quality with other cellulosic waste sources [Volume 22, Issue 166, 2025, Pages 290-306]
Sulfur Dioxide Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin [Volume 22, Issue 161, 2025, Pages 56-68]
Sunflower oil Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]
Supply model Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software [Volume 22, Issue 159, 2025, Pages 207-220]
Synbiotic The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber [Volume 22, Issue 161, 2025, Pages 137-151]
Synbiotic Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]
Synbiotic jelly The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan [Volume 22, Issue 159, 2025, Pages 267-286]
Synergistic effect Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro [Volume 22, Issue 166, 2025, Pages 278-289]
Syrian cephalaria seed extract The effect of Cephalaria syriaca L. seed extract, produced in different planting dates and irrigation conditions, on the quality of kefir drink [Volume 22, Issue 166, 2025, Pages 42-55]

T

Tannin Feasibility of producing a functional energy drink containing tannin-linoleic acid conjugated chitosome [Volume 22, Issue 158, 2025, Pages 99-118]
Taste index Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Tea The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea [Volume 22, Issue 159, 2025, Pages 288-300]
Textural properties Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties [Volume 22, Issue 161, 2025, Pages 24-41]
Texture analyzer The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Theory of planned behavior Explaining the pattern of consumption and evaluating behavior of canned tuna buyers and consumers in Mazandaran province using the theory of planned behavior [Volume 22, Issue 158, 2025, Pages 15-30]
Therapeutic Advancements The Role of NLRP3 Inflammasome in Cardiovascular Disease Progression: Integrating Food Science and Technology for Therapeutic Advancements [Volume 22, Issue 164, 2025, Pages 62-85]
Thermal stability Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil [Volume 22, Issue 162, 2025, Pages 58-72]
Titanium dioxide The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
Total acceptance Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum [Volume 22, Issue 165, 2025, Pages 72-85]
Total flavonoid Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Total phenolic content Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract [Volume 22, Issue 158, 2025, Pages 119-129]
Total soluble phenolics The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
TOTOX Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Traditional cookies Investigation of the effect of bug-damaged wheat and ascorbic acid on the physicochemical and sensory characteristics of Zabol traditional cookie [Volume 22, Issue 158, 2025, Pages 254-269]
Traditional cookies Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]
Traditional medicine Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study [Volume 22, Issue 161, 2025, Pages 275-285]
Tragacanth gum Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design [Volume 22, Issue 161, 2025, Pages 229-243]
Transglutaminase enzyme Production of Functional Yogurt Enriched with Oat Extract Using Microbial Transglutaminase Enzyme [Volume 22, Issue 167, 2025, Pages 278-292]

U

UF cheese The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese [Volume 22, Issue 161, 2025, Pages 297-308]
UHT Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, âFurosine, and Vitamin C in Liquid Infant Formula [Volume 22, Issue 158, 2025, Pages 80-95]
Ultrafilter Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Ultrafiltration cheese Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles [Volume 22, Issue 163, 2025, Pages 216-230]
Ultrasonic pre-treatment The effect of ultrasonic pretreatment and osmotic dehydration on antioxidant and antimicrobial properties of yellow apple [Volume 22, Issue 162, 2025, Pages 235-249]
Ultrasonic pretreatment Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods [Volume 22, Issue 161, 2025, Pages 244-259]
Ultrasonics The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese [Volume 22, Issue 160, 2025, Pages 50-62]
Ultrasound An overview of the application of advanced non-thermal technologies in the food industry [Volume 22, Issue 159, 2025, Pages 27-42]
Ultrasound The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil [Volume 22, Issue 162, 2025, Pages 250-264]
Ultrasound-assisted extraction Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods [Volume 22, Issue 160, 2025, Pages 142-161]

W

Waste Investigating the antioxidant properties of hydrolyzed protein with different molecular weights obtained from Caspian Sea mullet wastes [Volume 22, Issue 162, 2025, Pages 29-41]
Weight loss Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life [Volume 22, Issue 165, 2025, Pages 1-17]
Weight loss Phytochemical Properties of Zarrin-Giah (Dracocephalum Kotschyi): Application as a Natural Antioxidant to Enhance Oxidative Stability of Cupcakes During Storage at low temperature [Volume 22, Issue 166, 2025, Pages 12-29]
Wheat bran Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread [Volume 22, Issue 161, 2025, Pages 1-23]
Wheat bran protein Optimization of emulsifying capacity and stability of wheat bran protein [Volume 22, Issue 165, 2025, Pages 33-43]
Wheat flour substitute Substitution of wheat flour with watermelon peel flour in the production of baguette bread [Volume 22, Issue 165, 2025, Pages 261-275]
Wheat starch Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods [Volume 22, Issue 159, 2025, Pages 65-91]
Wheat starch Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces [Volume 22, Issue 159, 2025, Pages 92-121]
Whey permeate Whey permeate-based isotonic beverage formulation containing whey protein probiotic and peptides co-encapsulated in alginate Matrix [Volume 22, Issue 162, 2025, Pages 16-28]
Whey permeate Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate [Volume 22, Issue 163, 2025, Pages 65-77]
Whey protein Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology [Volume 22, Issue 158, 2025, Pages 227-237]
Whey protein Investigating physical and mechanical properties of edible film based on pectin and whey protein, containing thyme essential oil using Pickering nanoemulsion method [Volume 22, Issue 164, 2025, Pages 132-156]
Whey Protein Isolate Evaluation of the Effects of Amylose-Stearic Acid-Whey Protein Ternary Complex on the Rheological, Sensory, and Stability Properties of Low-Fat Mayonnaise [Volume 22, Issue 167, 2025, Pages 91-103]
White Cheese Enhancement of white cheese quality and shelf life using green synthesized zinc oxide nanoparticles (ZnO NPs) in combination with Bunium persicum L. essential oil [Volume 22, Issue 167, 2025, Pages 188-203]
White onion Optimizing the drying process of white onion in a heat pump assisted photovoltaic-thermal solar dryer [Volume 22, Issue 167, 2025, Pages 104-119]
Whole meal flour Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation [Volume 22, Issue 162, 2025, Pages 171-184]
Wholemeal flour Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates [Volume 22, Issue 166, 2025, Pages 230-423]

Journal of food science and technology(Iran)

Keyword Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z