University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Chemical, sensory and physical characteristics of low-fat White cheese, produced by standardized milk with milk protein concentrate
517
525
FA
https://foodresearch.tabrizu.ac.ir/article_4591.html
https://foodresearch.tabrizu.ac.ir/article_4591_5b78debc1db22b814347a7e0b6ead0a0.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Determination the antioxidant activity and characterization of phenolic compounds of Gundelia Tournefortii L. seed oil
527
541
FA
https://foodresearch.tabrizu.ac.ir/article_4592.html
https://foodresearch.tabrizu.ac.ir/article_4592_2a5d67aac2adf201f7f41bb1e21f1569.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Production of dairy permeate- based drink for individuals with phenylketonuria
543
549
FA
https://foodresearch.tabrizu.ac.ir/article_4593.html
https://foodresearch.tabrizu.ac.ir/article_4593_e4ea81164741756b4b3ee4cbfefaf128.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Carboxymethylcelloluse- oleic acid based emulsified nanocomposites containing TiO2nano-particle: study of microstructure and physical properties
551
561
FA
https://foodresearch.tabrizu.ac.ir/article_4594.html
https://foodresearch.tabrizu.ac.ir/article_4594_7c3ae18c2d790098d40354a52609fdf2.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Effect of harvest time and storage duration on some biochemical attributes of table grape cv ‘Bidaneh Sefid’
564
576
FA
https://foodresearch.tabrizu.ac.ir/article_4595.html
https://foodresearch.tabrizu.ac.ir/article_4595_8eb1407790f8892acf5ec598ca0651f2.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Isolation of campylobacter from poultry gizzards in urmia using PCR
578
584
FA
https://foodresearch.tabrizu.ac.ir/article_4596.html
https://foodresearch.tabrizu.ac.ir/article_4596_74405525fd7ee541bab6e75835715842.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Effect of packaging material on physicochemical properties of roasted pistachio nuts (Ohadi variety)
585
596
FA
https://foodresearch.tabrizu.ac.ir/article_4597.html
https://foodresearch.tabrizu.ac.ir/article_4597_241363ee49da03933739429ea2638bb4.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
597
612
FA
https://foodresearch.tabrizu.ac.ir/article_4598.html
https://foodresearch.tabrizu.ac.ir/article_4598_ee08b6b6fb8fcfc30a054cea110fe0b2.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Effect of osmotic pretreatment on quality characteristics of edible button mushroom during air drying
613
621
FA
https://foodresearch.tabrizu.ac.ir/article_4599.html
https://foodresearch.tabrizu.ac.ir/article_4599_a612711213a204be8e8a4f03be6ff2f8.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Effect of gum arabic and soybean soluble polysaccharide as coating agents on oil uptake and texture of French fries using Response Surface Methodology
623
638
FA
https://foodresearch.tabrizu.ac.ir/article_4600.html
https://foodresearch.tabrizu.ac.ir/article_4600_6cb75edcfdf56ddca83c006bfedfd567.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
The effect of grape fiber and chitosan on some of properties of the fruit probiotic yoghurt containing Lactobacillus fermentum during storage
639
653
FA
https://foodresearch.tabrizu.ac.ir/article_4604.html
https://foodresearch.tabrizu.ac.ir/article_4604_1195d1ca8807ef500d445c2cdccf00d1.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Production and evaluation of probiotic red grape juice by Latobacillus acidophilus LA5, and Lactobacillus casei
655
666
FA
https://foodresearch.tabrizu.ac.ir/article_4608.html
https://foodresearch.tabrizu.ac.ir/article_4608_ee2bda7af9b9f41c8b2d9e8520471808.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Production and evaluation of physicochemical characteristics of cellulose acetate porous film as an alternative for current tea bags
667
676
FA
https://foodresearch.tabrizu.ac.ir/article_4705.html
https://foodresearch.tabrizu.ac.ir/article_4705_3215d9ebd1fdfb8cc68abaa91a88cc6e.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
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
677
687
FA
https://foodresearch.tabrizu.ac.ir/article_4706.html
https://foodresearch.tabrizu.ac.ir/article_4706_fbedef5e545ed96fa956e45a0c32694c.pdf
University of Tabriz
Food Research Journal
2008-515X
2676-5691
25
4
2016
02
20
Acid activation of sepiolite clay to bleach edible oils
689
699
FA
https://foodresearch.tabrizu.ac.ir/article_4707.html
https://foodresearch.tabrizu.ac.ir/article_4707_7d15fb46ef60daff08b1cdbdc883cfcf.pdf