Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
307
314
https://foodresearch.tabrizu.ac.ir/article_3298_d91eecbeb9011b383691c2a8e70a28c6.pdf
Effect of titanium dioxide nanoparticles on three varieties of table grapes (BidaneSefid, Gezel Ozom and Rish Baba) shelf life and controlling postharvest decay properties
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
315
324
https://foodresearch.tabrizu.ac.ir/article_3299_462c123b8e49355d80093f1e6093f0f2.pdf
Properties of blueberry nanoparticle encapsulation by inulin and β cyclodextrin
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
325
334
https://foodresearch.tabrizu.ac.ir/article_3300_10fe81de24c97a2d00ad799d0290e132.pdf
Isolation, biochemical and molecular identification of probiotic bacteria from traditional buffalo milk and yogurt of Khoi city
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
335
349
https://foodresearch.tabrizu.ac.ir/article_3302_5112b20949f8bd7e9a941fd7fdc7eae5.pdf
Efficacy evaluation of ozon on microbial quality and annihilate of larvae on saffron
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
351
361
https://foodresearch.tabrizu.ac.ir/article_3303_8ec2c3efd57b372f7d3363a11d60e264.pdf
Improvement quality of barbari bread with potato puree
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
363
373
https://foodresearch.tabrizu.ac.ir/article_3305_09dbcd273976c9d1baa56c11003d7591.pdf
A functional biscuit prepared by addition of phenolic extracts of mint
(Mentha spicata L.) and mulberry (Morus indica L.) leaves
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
375
386
https://foodresearch.tabrizu.ac.ir/article_3306_8686c62cf47670ac265422a6a38c7dc4.pdf
Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
387
398
https://foodresearch.tabrizu.ac.ir/article_3307_13a16d910ad51d5ccd7d3ad38830d0c1.pdf
Evaluation of toxicogenic potential of Aspergillus tubingensis isolates from grape and raisin in southern regions of East Azarbaijan province
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
399
411
https://foodresearch.tabrizu.ac.ir/article_3308_4367f8d7ecee9541605940afb499cb60.pdf
Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
413
423
https://foodresearch.tabrizu.ac.ir/article_3309_6bb2d82ef3d4dc0ef7bc619f608281aa.pdf
Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
425
437
https://foodresearch.tabrizu.ac.ir/article_3310_e5eccc835dc943d39487c9fd2caa8169.pdf
Application of starch foams containing cinnamon essential oils to prevent mold growth and improve shelflife of packaged bread
text
article
2015
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2015
439
452
https://foodresearch.tabrizu.ac.ir/article_3312_dbc3d51a018ca7d8a9990e2c9c645011.pdf
Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
453
462
https://foodresearch.tabrizu.ac.ir/article_3352_addef4419e3a6dad436fafa2c4694e9c.pdf
Influence of microencapsulation of indigenous probiotic lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
463
472
https://foodresearch.tabrizu.ac.ir/article_3353_c4e846ce4c4b035f5a073f1b3833410f.pdf
Evaluation of the methyl gallate effect on oxidation kinetic of purified kilka fish oil using sensitivity analysis based on artificial neural networks modeling
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
24
v.
3
no.
2014
473
485
https://foodresearch.tabrizu.ac.ir/article_3354_eea1ce3b51655991271958dae700cc97.pdf