FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4591
Research Paper
Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate
20
02
2016
25
4
517
525
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4591.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4592
Research Paper
Determination the antioxidant activity and characterization of phenolic compounds of Gundelia Tournefortii L. seed oil
20
02
2016
25
4
527
541
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4592.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4593
Research Paper
Production of dairy permeate- based drink for individuals with phenylketonuria
20
02
2016
25
4
543
549
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4593.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4594
Research Paper
Carboxymethylcelloluse- oleic acid based emulsified nanocomposites containing TiO2nano-particle: study of microstructure and physical properties
20
02
2016
25
4
551
561
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4594.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4595
Research Paper
Effect of harvest time and storage duration on some biochemical attributes of table grape cv ‘Bidaneh Sefid’
20
02
2016
25
4
564
576
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4595.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4596
Research Paper
Isolation of campylobacter from poultry gizzards in urmia using PCR
20
02
2016
25
4
578
584
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4596.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4597
Research Paper
Effect of packaging material on physicochemical properties of roasted pistachio nuts (Ohadi variety)
20
02
2016
25
4
585
596
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4597.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4598
Research Paper
Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
20
02
2016
25
4
597
612
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4598.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4599
Research Paper
Effect of osmotic pretreatment on quality characteristics of edible button mushroom during air drying
20
02
2016
25
4
613
621
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4599.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4600
Research Paper
Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology
20
02
2016
25
4
623
638
14
03
2016
14
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4600.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4604
Research Paper
The effect of grape fiber and chitosan on some of properties of the fruit probiotic yoghurt containing Lactobacillus fermentum during storage
20
02
2016
25
4
639
653
15
03
2016
15
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4604.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4608
Research Paper
Production and evaluation of probiotic red grape juice by Latobacillus acidophilus LA5, and Lactobacillus casei
20
02
2016
25
4
655
666
15
03
2016
15
03
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4608.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4705
Research Paper
Production and evaluation of physicochemical characteristics of cellulose acetate porous film as an alternative for current tea bags
20
02
2016
25
4
667
676
23
04
2016
23
04
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4705.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4706
Research Paper
The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties
20
02
2016
25
4
677
687
23
04
2016
23
04
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4706.html
unavailable
FRJ
دانشگاه تبریز
Food Research Journal
2008-515X
دانشگاه تبریز
4707
Research Paper
Acid activation of sepiolite clay to bleach edible oils
20
02
2016
25
4
689
699
23
04
2016
23
04
2016
2016
https://foodresearch.tabrizu.ac.ir/article_4707.html
unavailable