University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality
Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality
1
13
8409
FA
S
Bagherzadeh
J
Milani
MR
Kasaei
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8409_ec9e9ce766b103d6ee64c68b6c99914b.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of inlet air temperature and carrier type and concentration on physicochemical and antioxidant properties of microencapsulated Marjoram extract by spray drying
Effect of inlet air temperature and carrier type and concentration on physicochemical and antioxidant properties of microencapsulated Marjoram extract by spray drying
15
30
8410
FA
Z
Akbarbaglou
SH
Peighanbardoust
A
Oladgaffari
Kh
Sarabandi
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8410_a388d7a78854a15078fc1379e730e678.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Extraction of Okra plant gum and evaliation of its physico-chemical properties
Extraction of Okra plant gum and evaliation of its physico-chemical properties
31
43
8411
FA
M
Sokoni
N
Asefi
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8411_f7aee9dd51818c2b1f826c9be02c0e47.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas
The effect of date syrup and pectin gum on the color, textural and sensory properties of fruit pastilles based on bananas
45
55
8412
FA
H
Mohammadi
Sh
Zomorrodi
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8412_b73673d906266947455d0ec5ca660269.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Evaluation of compounds containing antioxidant activity in peel and pulp of medlar fruit by methanol and acetone extracts
Evaluation of compounds containing antioxidant activity in peel and pulp of medlar fruit by methanol and acetone extracts
57
72
8413
FA
B
Ayobnezhadghan Jermi
H
Hasanpour
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8413_22b7146a37c2926a75aefc0761aee2fd.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
The study of phytochemical properties and antioxidant activity of different genotypes Rheum ribes L. collected from different regions of Iran
The study of phytochemical properties and antioxidant activity of different genotypes Rheum ribes L. collected from different regions of Iran
73
88
8414
FA
Gh
Ghasemi
M
Fattahi
A
Alirezalou
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8414_a537ca7462f7f1ec59165dda8d3e8d44.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Optimization of watermelon powder production in a spray dryer
Optimization of watermelon powder production in a spray dryer
89
102
8415
FA
Z
Heydari
R
Amiri
0000-0002-2119-7776
M
Esnaashari
MA
Zolfi Gol
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8415_627d8683d516458cdc961a2531e6b462.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality
Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality
103
112
8416
FA
M
Momeni
S
Zaringhalami
A
Ganjloo
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8416_de6808b56fcec11c558104a2c9b0e3a4.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL.) essential oil on shelf life of (Oncorhynchus mykiss)
Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL.) essential oil on shelf life of (Oncorhynchus mykiss)
113
128
8417
FA
E
Golabian
L
Romiani
Journal Article
2019
01
08
https://foodresearch.tabrizu.ac.ir/article_8417_be5fc9d435dc2496d5d12366c0698501.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘Sanguinello’ and ‘Moro’) during storage
The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘Sanguinello’ and ‘Moro’) during storage
129
141
8421
FA
J
Fattahi
A
Hashempour
Y
Hamidoghli
R
Fotouhi
Journal Article
2019
01
09
https://foodresearch.tabrizu.ac.ir/article_8421_a4b1f64daf5cadee5d5e515e03a639cb.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of sucrose replacement with rebaudioside A and isomalt on viability of probiotic bacteria and physicochemical and sensory properties of kefir ice cream
Effect of sucrose replacement with rebaudioside A and isomalt on viability of probiotic bacteria and physicochemical and sensory properties of kefir ice cream
143
154
8422
FA
M
Sheybani
R
Porahmad
MR
Eshaghi
Journal Article
2019
01
09
https://foodresearch.tabrizu.ac.ir/article_8422_21daf11b7d06c43a3b328044e325c211.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Enrichment of low-fat pasteurized milk using conjugated linoleic acid (CLA) nanoliposome
Enrichment of low-fat pasteurized milk using conjugated linoleic acid (CLA) nanoliposome
157
165
8423
FA
A
Marandi
M
Mohammadi
E
Fatolahhi
A
Pezeshki
Journal Article
2019
01
09
https://foodresearch.tabrizu.ac.ir/article_8423_a8fa8a044eb9bf0196faa4b41022f033.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Effect of maltodextrin dextrose equivalent and inlet air temperature on physicochemical properties of barberry fruit powder produced by spray drying
Effect of maltodextrin dextrose equivalent and inlet air temperature on physicochemical properties of barberry fruit powder produced by spray drying
167
177
8424
FA
N
Nadali
A
Pahlavanlou
M
Sarabi
0000-0002-7145-0426
A
Balandari
Journal Article
2019
01
09
https://foodresearch.tabrizu.ac.ir/article_8424_e6c14d6d3b4c84f598f8bd3ed921165f.pdf
University of Tabriz
Food Research Journal
2008-515X
28
4
2018
12
22
Modification and validation of quantitative measurements of blankit in traditional bread by spectrophotometry
Modification and validation of quantitative measurements of blankit in traditional bread by spectrophotometry
179
187
8425
FA
M
Shafaghi
OL
Molavi
J
Valipour
AA
Hamidi
Journal Article
2019
01
09
https://foodresearch.tabrizu.ac.ir/article_8425_e3c685ce97fc9e69e05286a62e4e743f.pdf