Food Research Journal - Articles in Press

Articles in Press: ALL Accepted Manuscript Corrected Proof

Effect of Postharvest Putrescine and Nitric Oxide Application on some Quality Attributes and Total Content Phenolics on Table Grape (cv. Sefide

Volume 20, Issue 2, May 2010, Pages 61-72

Effect of Arabic gum and Tragacanth gum on viability of Lactobacillus casei and physicochemical and sensory properties of probiotic reconstituted yogurt

Volume 26, Issue 1, July 2016, Pages 61-74

f faraji; r porahmad; m hashemi

Preservation the quality of fresh cut persimmon by organic acids and 1-MCP

Volume 27, Issue 4, December 2017, Pages 61-72

M Ahmadi; J Erfani; O Khademi

Evaluation of physical and chemical characteristics of three Iranian barberry species

Volume 24, Issue 1, April 2014, Pages 63-76

Effect of carrageenan and carboxy methyl cellulose coating during osmotic dehydration on drying time and rehydration of Golden delicious apples

Volume 27, Issue 2, July 2017, Pages 63-74

SE S; SM J; M K; Sh B

Effect of freezing on rheological and textural properties of basil seed gum

Volume 25, Issue 1, July 2015, Pages 64-76

Evaluation of phenolic, flavonoid contents and antioxidant activity of queous and alcoholic extract of Rosa Canina L. fruits north of Iran

Volume 27, Issue 3, September 2017, Pages 65-76

s R; Z AR

Evaluation of the effect of harvest time and fruit cold storage period on some of qualitative characteristics of Cornelian cherry fruit

Volume 29, Issue 3, November 2019, Pages 69-84

N Esmaeili; R Naghshband; F Zare Nahandi

Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions

Volume 29, Issue 1, May 2019, Pages 71-82

S Mirarab Razi; A Motamadzadegan; SA Shahidi; A Rashidinezhad

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

Effect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin

Volume 27, Issue 1, April 2017, Pages 73-84

n G; Z AR; MR K

The study of phytochemical properties and antioxidant activity of different genotypes Rheum ribes L. collected from different regions of Iran

Volume 28, Issue 4, January 2019, Pages 73-88

Gh Ghasemi; M Fattahi; A Alirezalou

Determination of oleuropein of olive leaf using high performance liquid chromatography and optimizing the production of nano-structure lipid carriers containing it

Volume 29, Issue 2, July 2019, Pages 81-96

M Soleimani fard; AR Sadeghi Mahoonak; R Heidari; A Sepahvand

Effect of harvest time on some of antioxidant attributes of Cornus mas L. fruit during storage period

Volume 30, Issue 1, May 2020, Pages 81-97

N Esmaeli; R Naghshband; F Zare

Effect of freezing on raw and cooked beef quality during five month of storage

Volume 30, Issue 4, February 2021, Pages 81-93

10.22034/fr.2021.31888.1642

Sorur kalantari

Optimization of low-calorie quince jam production with Stevioside sweetener

Volume 22, Issue 2, August 2012, Pages 155-164

Effect of persian gum and xanthan on the quality of mayonnaise

Volume 26, Issue 2, September 2016, Pages 207-219

m barzgari; z raftani; a motamed zadegan; j mohamadzadeh

Extending bread shelf-life using polysaccharide coatings containnig potassium sorbate

Volume 21, Issue 2, July 2011, Pages 209-217

The effect of moisture content on some mechanical properties of three varieties of pistachio nuts

Volume 23, Issue 2, December 2013, Pages 211-221

Optimization of the production of protein hydrolysates from meat industry by products by response surface methodology

Volume 24, Issue 2, September 2014, Pages 215-225

The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise

Volume 25, Issue 2, November 2015, Pages 221-229

Effect of different concentration of Aloe vera gel on maintaining postharvest quality of strawberry

Volume 22, Issue 3, December 2012, Pages 272-285

Rheological properties of oil-in water heat stable emulsions made from different stabilizers

Volume 21, Issue 3, December 2011, Pages 329-341

Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream

Volume 23, Issue 3, December 2013, Pages 357-366

Improvement quality of barbari bread with potato puree

Volume 24, Issue 3, December 2014, Pages 363-373

Journal Archive

Volume 33 (2023)

Volume 32 (2022)

Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

Volume 28 (2018)

Volume 27 (2017)

Volume 26 (2016)

Volume 25 (2015)

Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)