@article { author = {}, title = {Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {307-314}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مقدار ترکیبات فنلی برگ‌ واریته‌های مختلف زیتون و اثر آن بر پایداری روغن کلزا}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3298.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3298_d91eecbeb9011b383691c2a8e70a28c6.pdf} } @article { author = {}, title = {Effect of titanium dioxide nanoparticles on three varieties of table grapes (BidaneSefid, Gezel Ozom and Rish Baba) shelf life and controlling postharvest decay properties}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {315-324}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر نانو ذرات تیتانیوم دی اکسید در ویژگی‌های انبار مانی و کنترل پوسیدگی پس از برداشت سه رقم انگورتازه خوری (سفید بی‌دانه، قزل اوزوم و ریش بابا)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3299.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3299_462c123b8e49355d80093f1e6093f0f2.pdf} } @article { author = {}, title = {Properties of blueberry nanoparticle encapsulation by inulin and β cyclodextrin}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {325-334}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی‌های نانو ذرات بلوبری پوشینه دار توسط اینولین و بتا-سیکلودکسترین}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3300.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3300_10fe81de24c97a2d00ad799d0290e132.pdf} } @article { author = {}, title = {Isolation, biochemical and molecular identification of probiotic bacteria from traditional buffalo milk and yogurt of Khoi city}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {335-349}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {جداسازی و شناسایی بیوشیمیایی و مولکولی باکتری‌های پروبیوتیک از شیر و ماست سنتی گاومیش شهرستان خوی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3302.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3302_5112b20949f8bd7e9a941fd7fdc7eae5.pdf} } @article { author = {}, title = {Efficacy evaluation of ozon on microbial quality and annihilate of larvae on saffron}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {351-361}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر ازن بر کیفیت میکروبی و نابودی لاروهای زنده در زعفران}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3303.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3303_8ec2c3efd57b372f7d3363a11d60e264.pdf} } @article { author = {}, title = {Improvement quality of barbari bread with potato puree}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {363-373}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بهبود ویژگی های کیفی نان بربری با استفاده از پوره سیب زمینی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3305.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3305_09dbcd273976c9d1baa56c11003d7591.pdf} } @article { author = {}, title = {A functional biscuit prepared by addition of phenolic extracts of mint (Mentha spicata L.) and mulberry (Morus indica L.) leaves}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {375-386}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید بیسکویت فراسودمند با استفاده از عصاره فنولی برگ گیاهان شاتوت (Morus indica L.) و نعنا (Mentha spicata L.)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3306.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3306_8686c62cf47670ac265422a6a38c7dc4.pdf} } @article { author = {}, title = {Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {387-398}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر افزودن پودر دانه بزرک بر برخی ویژگی‌های فیزیکی- شیمیایی و حسی سس مایونز کم-چرب}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3307.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3307_13a16d910ad51d5ccd7d3ad38830d0c1.pdf} } @article { author = {}, title = {Evaluation of toxicogenic potential of Aspergillus tubingensis isolates from grape and raisin in southern regions of East Azarbaijan province}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {399-411}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی پتانسیل توکسین‌زایی جدایه‌های Aspergillus tubingensis جدا شده از انگور و کشمش در نواحی جنوبی استان آذربایجان‌شرقی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3308.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3308_4367f8d7ecee9541605940afb499cb60.pdf} } @article { author = {}, title = {Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {413-423}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی‌های فیزیکی‌شیمیایی و حسی پنیر گوسفندی پاستوریزه با افزودن سویه‌های لاکتوباسیلوس کازئی و لاکتوباسیلوس پلانتاروم جداسازی شده از پنیر سنتی لیقوان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3309.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3309_6bb2d82ef3d4dc0ef7bc619f608281aa.pdf} } @article { author = {}, title = {Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {425-437}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثرات هیدروکلوئیدهای مختلف بر خصوصیات بافتی و ریزساختاری ژل سوریمی ماهی شوریده دهان سیاه (Atrobucca nibe)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3310.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3310_e5eccc835dc943d39487c9fd2caa8169.pdf} } @article { author = {}, title = {Application of starch foams containing cinnamon essential oils to prevent mold growth and improve shelflife of packaged bread}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {439-452}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بکارگیری فوم نشاسته حاوی اسانس روغنی دارچین برای جلوگیری از رشد کپک نان بسته بندی شده}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3312.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3312_dbc3d51a018ca7d8a9990e2c9c645011.pdf} } @article { author = {}, title = {Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {453-462}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر خمیرترش و اسیدی‌کردن شیمیایی خمیر بر الگوی الکتروفورزی پروتئین‌های پلیمری گلوتن گندم}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3352.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3352_addef4419e3a6dad436fafa2c4694e9c.pdf} } @article { author = {}, title = {Influence of microencapsulation of indigenous probiotic lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {463-472}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر میکروانکپسولاسیون بر زنده مانی باکتری پروبیوتیک بومی لاکتوباسیلوس پلانتاروم در شرایط شبیه سازی شده معده و روده}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3353.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3353_c4e846ce4c4b035f5a073f1b3833410f.pdf} } @article { author = {}, title = {Evaluation of the methyl gallate effect on oxidation kinetic of purified kilka fish oil using sensitivity analysis based on artificial neural networks modeling}, journal = {Food Research Journal}, volume = {24}, number = {3}, pages = {473-485}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی اثر متیل‌گالات بر سینتیک اکسایش روغن ماهی کیلکای تخلیص شده با استفاده از تحلیل حساسیت مدل شبکه عصبی مصنوعی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3354.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3354_eea1ce3b51655991271958dae700cc97.pdf} }