The effect of soaking method on the amount of bioactive compounds and antimicrobial properties of Punica granatum

Volume 33, Issue 1, February 2023, Pages 1-15

10.22034/fr.2023.47254.1799

Leila Nateghi; peiman rajaei; alirezaa maleki kahaki

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Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method

Volume 32, Issue 3, June 2022, Pages 1-16

10.22034/fr.2022.41555.1760

Roghieh Sadat Mousavi; Leila Nateghi; mostafa soltani; Jinous Asgarpanah

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Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh)

Volume 32, Issue 1, December 2021, Pages 13-30

10.22034/fr.2021.40973.1753

Leila Nateghi; Fatemeh Kaviyan; Mohammad Reza Eshaghi; ُSara Movahed

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Study of possibility of gummy candy fortification with vitamin D3 and calcium

Volume 31, Issue 4, October 2021, Pages 79-95

10.22034/fr.2021.38561.1718

Shila berenjy; shima rahbarinejad; Leila Nateghi

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Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3

Volume 31, Issue 3, July 2021, Pages 1-21

10.22034/fr.2021.37051.1706

Leila Nateghi; Hoda Gorgan; shila berenji

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Evaluation the effect of pistacia atlantica gum essential oil on physicochemical, microbial and sensory properties of Jug cheese

Volume 31, Issue 2, July 2021, Pages 67-87

10.22034/fr.2021.38004.1714

Leila Nateghi

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The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties

Volume 31, Issue 1, May 2021, Pages 115-128

10.22034/fr.2021.36461.1703

Leila Nateghi; Mohammad Reza Eshaghi; amir yosef ardalan

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Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols

Volume 30, Issue 4, February 2021, Pages 137-149

10.22034/fr.2021.39570.1736

Mahbobe Eksiri; Seyed-Ahmad Shahidi; Leila Nateghi

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Investigation physical, chemical characteristics of functional drink based on apple juice and Aloe vera containing pigment of Echium Amoenum petal

Volume 30, Issue 2, September 2020, Pages 41-55

E Yousefi; L Nateghi; N Zand

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Influence of tragacanth gum and oat bran fiber on physicochemical, and sensory properties of toast

Volume 30, Issue 1, May 2020, Pages 61-80

L Nateghi

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The study of the effect of sucrose replacement by sucralose- isomalt mixture on the qualitative characteristics of kermanshah's traditional baklava

Volume 29, Issue 4, February 2020, Pages 71-88

N Emami; L Nateghi; MR Eshaghi

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Feasibility of functional ice cream on the basis of green coffee fiber and kefir seeds

Volume 28, Issue 2, June 2018, Pages 161-177

N Taghavi; L Nateghi; Sh Berenji

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The effect of green tea and lemon essential oils on the physicochemical, microbial and sensory properties of oily cake

Volume 27, Issue 3, September 2017, Pages 125-137

z T; L N; SH B

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