Food Research Journal - Articles List

Curcumin nanodispersion preparation using subcritical water and solvent displacement methods and evaluation of their physical-chemical, rheological, antioxidant and anti-bacterial properties

Volume 29, Issue 4, February 2020, Pages 89-99

Z Sayyar; H Jafarizadeh-Malmiri

Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz

Volume 29, Issue 2, July 2019, Pages 97-108

F Badiei; N Maftoon Azad; S Maadani; M Shahamirian

The effect of flaxseed powder (linum usitalissmum) and DATEM as emulsifier on the qualitative and sensory properties of Doughnut

Volume 30, Issue 1, May 2020, Pages 99-111

Sh Zomorrodi; S Faramarzi

The effect of type and amounts of three different stabilizers on stability, rheological and sensory properties of chocolate milks

Volume 22, Issue 2, August 2012, Pages 165-173

The effects of acetic acid and sodium chloride solutions on accelerated ripening of Mazafati date

Volume 21, Issue 2, July 2011, Pages 219-227

Empirical modeling of oil uptake and investigating the influence of ultrasound and edible coating during frying of potato strips

Volume 26, Issue 2, September 2016, Pages 221-245

t ronagi; j dehgan niya; b ganbarzadeh

Production of biodegradable edible films from corn based products and investigation of their physical and mechanical properties

Volume 23, Issue 2, December 2013, Pages 223-225

Influence of modified atmosphere packaging and xanthan gum on shelf life of sangak bread

Volume 24, Issue 2, September 2014, Pages 227-238

Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying

Volume 25, Issue 2, November 2015, Pages 231-238

Hydroxypropylation of wheat and oat starches and evaluation of someof their properties

Volume 22, Issue 3, December 2012, Pages 287-299

Changes in the mechanical properties of white seedless grapes during different maturity stages

Volume 21, Issue 3, December 2011, Pages 343-354

Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh

Volume 23, Issue 3, December 2013, Pages 367-380

A functional biscuit prepared by addition of phenolic extracts of mint (Mentha spicata L.) and mulberry (Morus indica L.) leaves

Volume 24, Issue 3, December 2014, Pages 375-386

Effect of consumers characteristics on consumer preferences for milk in Tabriz city

Volume 25, Issue 3, January 2016, Pages 407-417

Comparing different methods for evaluating gassing power and

Volume 22, Issue 4, February 2013, Pages 431-442

The effect of nanoemulsion properties produced from high pressure homogenization on properties of microcapsules resulted from microencapsulation process by spray drying technique

Volume 26, Issue 3, January 2017, Pages 445-456

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Application of chitosan edible coating containing grape seed extract on the quality and shelf life of refrigerated chicken meat

Volume 21, Issue 4, March 2011, Pages 467-482

Determination of glycyrrhizin content and some chemical compounds of glycyrrhiza varieties in Ardabil province

Volume 23, Issue 4, February 2014, Pages 521-532

Some qualitative properties of functional macaroni with flaxseed powder

Volume 24, Issue 4, April 2015, Pages 559-567

Effect of packaging material on physicochemical properties of roasted pistachio nuts (Ohadi variety)

Volume 25, Issue 4, March 2016, Pages 585-596

Phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment

Volume 26, Issue 4, March 2017, Pages 659-665

R R; M K; M sh

Major Food Articles Price Forecasting in Iran

Volume 20, Issue 2, May 2010, Pages 73-84

Effects of calcium chloride and salicylic acid on quality and shelf life of plum "golden drop" cultivar

Volume 22, Issue 1, May 2012, Pages 75-85

Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation

Volume 23, Issue 1, May 2013, Pages 81-95

Effect of Guar and Arabic Gum on the Physicochemical Properties of Frozen Yogurt R Rezaei1, M Khomeiri*2, M Kashaninejad3 and M Aalami3

Volume 21, Issue 1, June 2011, Pages 83-91

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)