Effect of yeast types on aflatoxin B1 during bread making process
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
339
346
https://foodresearch.tabrizu.ac.ir/article_4434_d793702af41be07a9f2a25b1906ecc66.pdf
Influence of osmotic dehydration on shrinkage air-dried potato with image processing
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
347
357
https://foodresearch.tabrizu.ac.ir/article_4435_a4e9285420e4dfcad2644d8045075b1d.pdf
Identification of effective factors on antioxidant production and extraction from apple residue using two subvarietes of Rhizopus oligosporus
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
359
368
https://foodresearch.tabrizu.ac.ir/article_4436_8cc3417aa4145bd8be4561a8fc253f22.pdf
Investigating of growth and pigment production by Penicillium aculeatum in whey
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
369
377
https://foodresearch.tabrizu.ac.ir/article_4437_3a4429f5266a74700b1b0c7494e9f429.pdf
Evaluation of textural and color properties of sweet cherry (cv. Syaahe Mashhad) during ripening period
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
379
389
https://foodresearch.tabrizu.ac.ir/article_4438_77564b9f2956fb866201a4a9565042f5.pdf
Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spread during storage
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
391
405
https://foodresearch.tabrizu.ac.ir/article_4439_c9d906748a9a64a34806cdb3b65f9cd8.pdf
Effect of consumers characteristics on consumer preferences for milk in Tabriz city
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
407
417
https://foodresearch.tabrizu.ac.ir/article_4440_3f629dd5fcd5cad1a35c5f420ead3e41.pdf
Investigation on total poly phenols and caffeine contents in green and black tea and instant powder of them
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
419
426
https://foodresearch.tabrizu.ac.ir/article_4441_ad264689e799440677ea0d241908ae1a.pdf
Liposomal encapsulation of flavourzyme and its impact on kinetic properties
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
427
439
https://foodresearch.tabrizu.ac.ir/article_4442_322b4bd446066a969b44e16bdee0e7ef.pdf
Conjugated linoleic acid loaded nanostructured lipid carriers (NLC): optimization of particle size by response surface methodology
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
441
456
https://foodresearch.tabrizu.ac.ir/article_4448_280c4ef12658f6554c0300433227c506.pdf
Stability of formed calcium carbonate crystals during the second carbonation at purification of sugarbeet raw juice
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
458
465
https://foodresearch.tabrizu.ac.ir/article_4449_1efffd0643e859b5b2aab6cfbc0d6647.pdf
Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
467
477
https://foodresearch.tabrizu.ac.ir/article_4475_4eae70c88a46a7602176dae17f7cd3bb.pdf
Investigation on the antimicrobial effects of Portulaca oleracea leaves essence and extract on Staphylococcus aureus to reduce nitrate used in meat products
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
479
490
https://foodresearch.tabrizu.ac.ir/article_4491_c7e113877a34cb014032b6b13471dd86.pdf
The effect of flavor compounds and coatings on Physicial, organoleptic and mcrobial characteristic of novel "date arde"product
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
491
502
https://foodresearch.tabrizu.ac.ir/article_4499_6dd98f6780d9c1fbb34dfe64ddb59849.pdf
Processing of basil with an extended shelf life using a novel disinfecting method
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
25
v.
3
no.
2015
503
516
https://foodresearch.tabrizu.ac.ir/article_4508_d109095190b27006acf00d021128c9e2.pdf