Food Research Journal - Articles List

Effectiveness of fried in different plant oils including olive oil, corn oil and grape seed oil on fatty acid profile, lipid oxidation and sensory properties of grass carp (Ctenopharyngodon idella) fillet compared with raw fish

Volume 29, Issue 2, July 2019, Pages 151-167

S Golgolipor; I Khodanazari; K Ganemi

Mechanism of antioxidant activity of gentisic acid in olive and soybean oils

Volume 30, Issue 1, May 2020, Pages 151-166

A Mardani; R Farhosh; A Sharif

The effect of fat content changes on chemical and rheological properties of yogurt contains Jerusalem artichoke powder during storage

Volume 29, Issue 4, February 2020, Pages 153-169

T Najafabadi; S H Hoseini Ghaboos

Effects of acorn flour on the properties of dough and Barbari bread

Volume 23, Issue 2, December 2013, Pages 271-280

Effect of dry and moist heat treatment of flour on dough rheological characteristics

Volume 25, Issue 2, November 2015, Pages 271-281

The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream

Volume 24, Issue 2, September 2014, Pages 279-290

The effect of packaging atmosphere and edible coating on texture and color parameters (sensory and instrumental) of raisin

Volume 26, Issue 2, September 2016, Pages 289-300

najme usef tabar; n sedaghat; s khoshNudi

Effect of Lactobacillus plantarum and Bifidobacterium bifidum on the proteolysis profile of the Iranian white cheese produced by ultrafiltration

Volume 22, Issue 3, December 2012, Pages 337-346

Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage

Volume 21, Issue 3, December 2011, Pages 391-399

Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt

Volume 23, Issue 3, December 2013, Pages 423-434

Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel

Volume 24, Issue 3, December 2014, Pages 425-437

Stability of formed calcium carbonate crystals during the second carbonation at purification of sugarbeet raw juice

Volume 25, Issue 3, January 2016, Pages 458-465

Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811

Volume 22, Issue 4, February 2013, Pages 477-486

Drying of apricot slices using osmotic dehydration process (sucrose – salt solutions)

Volume 26, Issue 3, January 2017, Pages 491-506

B F; j h

Application of Universal Testing Machine (Instron) for evaluation of yoghurt rheological properties

Volume 21, Issue 4, March 2011, Pages 525-537

Influence of ultrafiltered milk permeate and zedo gum on qualitative properties of doogh

Volume 23, Issue 4, February 2014, Pages 567-580

Milk pasteurization by induction heating and its effect on the microbiological quality of milk

Volume 24, Issue 4, April 2015, Pages 599-612

The effect of grape fiber and chitosan on some of properties of the fruit probiotic yoghurt containing Lactobacillus fermentum during storage

Volume 25, Issue 4, March 2016, Pages 639-653

Effects of temperature and moisture content on some mechanical characteristics of soybeans Under Quasi-static Loading

Volume 26, Issue 4, March 2017, Pages 705-714

F S; D gh

Monitoring of Antibiotic Residue in Raw and Pasteurised Milk in East Azerbaijan of Iran by Delvotest Method

Volume 20, Issue 2, May 2010, Pages 125-131

Effect of Type of Hydrocolloid Coating and Soy Flour Addition on Physiochemical Properties of Donut

Volume 21, Issue 1, June 2011, Pages 127-139

Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt

Volume 23, Issue 1, May 2013, Pages 133-142

The effect of the cress seed gum and pectin on the rheological properties of dough and gluten-free pasta texture

Volume 28, Issue 2, June 2018, Pages 137-148

AH Saraf; M Salehifar; L Shahsavani Mojarad

Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend

Volume 26, Issue 1, July 2016, Pages 139-149

H AzarBad; M Mzaheri; H Rashidi

Application of calorimeter for detection of adulteration of extra virgin olive oil mixed with rapeseed oil as a substitute for gas chromatography. A Pashaie1 and F Shavakhi2*

Volume 27, Issue 3, September 2017, Pages 139-149

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Journal Archive

Volume 34 (2024)

Volume 33 (2023)

Volume 32 (2022)

Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

Volume 28 (2018)

Volume 27 (2017)

Volume 26 (2016)

Volume 25 (2015)

Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)