Food Research Journal - Articles List

Author = gh, B

Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method

Volume 33, Issue 1, February 2023, Pages 143-164

10.22034/fr.2023.53377.1849

Babak Ghanbarzadeh; leila Hoseinipour; Mostafa Soltani; Vahid Mofid; Hedayat Hosseini

Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape

Volume 31, Issue 4, October 2021, Pages 51-63

10.22034/fr.2021.24833.1526

S Kheyabani; Babak Ghanbarzadeh; mohammadyar hoseini

Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt

Volume 30, Issue 4, February 2021, Pages 123-135

10.22034/fr.2021.22065.1475

M Hoseini; Fariba lashkari

The effect on titanium dioxide and silver nanoparticles on the mechanical and thermophysical properties of nanocomposite used in the food packaging

Volume 28, Issue 3, August 2018, Pages 101-110

J Soleimani; B Ghanbarzadeh; J Dehghannia

Influence of potato processing with ultrasound and microwave pretreatments on oil uptake during frying

Volume 28, Issue 1, March 2018, Pages 161-182

J Dehghannya; H Bagheri D; B Ghanbarzadeh

Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology

Volume 27, Issue 4, December 2017, Pages 193-207

I Orouji; B Dhanbarzadeh; E Danesh

Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique

Volume 27, Issue 1, April 2017, Pages 159-170

L R; B G; M R; J D; L A

Gum arabic- caseinate nanocomplexes bearing β-carotene (2): Studying of particle size distribution, zeta potential, morphology and encapsulation efficiency

Volume 26, Issue 4, March 2017, Pages 763-778

M A; B gh; f p; A M; R D; J D

Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes

Volume 26, Issue 3, January 2017, Pages 543-561

M B; J D; B GH

Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology

Volume 26, Issue 3, January 2017, Pages 563-576

M A; B Gh; R D; J D; M H

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

Thermoplastic starch-nanosilver-nanoclay nanocomposites: investigation of anti-bacterial effect against Escherichia coli, mechanical and permeability properties

Volume 26, Issue 1, July 2016, Pages 161-175

T ostad ali; B Ghanbarzadeh; F Darikvand; A Mortazavi; L abolgasemi

Influence of ultrasound and microwave on apparent density of fried potato strips and its kinetic modeling

Volume 26, Issue 1, July 2016, Pages 189-201

j dehgan niya; H Bagheri; B Ghanbarzadeh

Food Research Journal

Journal Archive

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)