@article { author = {}, title = {Identification of Polyphenolic and Flavonoid Compounds in ‘Zonouz’ and ‘Gala’ Apple Fruits by Means of High-Performance Liquid Chromatography}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {1-12}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {شناسایی ترکیبات پلی فنلی و فلاونوئیدی میوه سیب ارقام’ زنوز‘ و’ گالا‘ با استفاده از کروماتوگرافی مایع با عملکرد بالا}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1309.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1309_79d2c753d7abaef3883fed1f3912ee9b.pdf} } @article { author = {}, title = {Optimization of Pectinlyase Production from Date Pulp by Aspergillus niger Using Response Surface Methodology}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {13-23}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بهینه سازی تولید پکتین لیاز از تفاله خرما توسط آسپرژیلوس نایجر با کار برد روش سطح پاسخ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1310.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1310_37642971b4c7611b8051991bb18f916e.pdf} } @article { author = {}, title = {Effect of Ascorbic Acid and CaCl2 Treatments on Quality Attributes and Shef-life of Fresh-cut ‘Golden Delicious’ Apples}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {23-32}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر کاربرد اسیدآسکوربیک و کلرید کلسیم بر خواص کیفی و ماندگاری میوه تازه بریده سیب زرد لبنانی (گلدن دلشیوز)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1311.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1311_da987f64def82af47bdfa19038ecfcd1.pdf} } @article { author = {}, title = {Changes on Texture of Golden Delicious Apple during Storage in a Commercial Cooling Room Affected by Harvesting Date}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {33-43}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تغییرات بافت سیب زرد لبنانی در طی نگهداری در سردخانه تجاری تحت تاثیر تاریخ برداشت}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1312.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1312_37c11bc45344850c338cc602b290350e.pdf} } @article { author = {}, title = {Numerical Heat Transfer Modeling in Ultrafilterated White Cheese}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {45-60}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مدل سازی عددی انتقال حرارت در پنیر سفید فراپالایش شده}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1313.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1313_1edcbf0fe8abaf30ca743f1f92144de6.pdf} } @article { author = {}, title = {Effect of Postharvest Putrescine and Nitric Oxide Application on some Quality Attributes and Total Content Phenolics on Table Grape (cv. Sefide}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {61-72}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر کاربرد پس از برداشت پوتریسین و نیتریک اکسید بر برخی خواص کیفی و محتوای فنلی کل میوه انگور رقم سفید بی دانه}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1314.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1314_c2421d9119111890443f09f04e484ecd.pdf} } @article { author = {}, title = {Effect of Postharvest Putrescine and Nitric Oxide Application on some Quality Attributes and Total Content Phenolics on Table Grape (cv. Sefide}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {61-72}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر کاربرد پساز برداشت پوتریسین و نیتریک اکسید بر برخی خواصکیفی و محتوای فنلی کل میوه انگور رقم سفید بی دانه}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1315.html}, eprint = {} } @article { author = {}, title = {Major Food Articles Price Forecasting in Iran}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {73-84}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {پیش بینی قیمت گروههای اصلی مواد غذایی در ایران}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1316.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1316_e55cca727d4cf4541cd1242b255a1ffd.pdf} } @article { author = {}, title = {Effect of Pectin, Guar and Carrageenan on the Quality of Gluten Free Bread}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {75-98}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر افزودن پکتین، گوار و کاراگینان بر روی ویژگیهای کیفی نان حجیم بدون گلوتن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1317.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1317_f9ebea523b87711e2cbde8ced750e0a1.pdf} } @article { author = {}, title = {Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {99-111}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر روش « اسفنج و خمیر» و روش « مستقیم » تهیه خمیر بر خواص خمیر و کیفیت نان قالبی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1318.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1318_e08df1e6b990e906701a48e0be0f856e.pdf} } @article { author = {}, title = {Apple Core Rot in East and West Azerbaijan Provinces of Iran and Fungal Groups Involved in this Disease}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {113-124}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {پوسیدگی مغز سیب در استان های آذربایجان غربی و شرقی و شناسایی قارچ های همراه با این عارضه}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1319.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1319_9fadbb93117191b42a9c2cc029b420e2.pdf} } @article { author = {}, title = {Monitoring of Antibiotic Residue in Raw and Pasteurised Milk in East Azerbaijan of Iran by Delvotest Method}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {125-131}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی باقیمانده آنتی بیوتیک در شیرهای خام و پاستوریزه استان آذربایجان شرقی به روش دلوتست}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1320.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1320_8feadf6032b3b7a9a6bfdb0b5ae7d424.pdf} } @article { author = {}, title = {Changes in Viscoelastic Properties of Thompson Seedless Grapes During Ripening}, journal = {Food Research Journal}, volume = {20}, number = {2}, pages = {133-145}, year = {2010}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تغییرات خواص ویسکو الاستیک انگور سفید بیدانه در طی رسیدن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1321.html}, eprint = {} }