University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Possibility low sugar cupcake production by using date liquid sugar
Possibility low sugar cupcake production by using date liquid sugar
1
16
9158
FA
A
Ayoubi
M
Pourabolghasem
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Contamination rate, diversity and biofilm formation of the coliforms isolated from raw milk tankers and dairy processing equipment
Contamination rate, diversity and biofilm formation of the coliforms isolated from raw milk tankers and dairy processing equipment
16
28
9159
FA
Sh
Zahedinia
Sh
Hanifiyan
0000-0001-8862-8756
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Study the effect of different drying methods and solvent type on kinetics of phenolic compounds extraction from green pea pod and evaluation of its antiradical activity
Study the effect of different drying methods and solvent type on kinetics of phenolic compounds extraction from green pea pod and evaluation of its antiradical activity
29
45
9160
FA
A
Ganjloo
0000-0002-3298-4492
M
Bimakr
M
Ghorbani
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Microencapsulation of zinc micronutrient by spray drying method and its application in apple juice fortification
Microencapsulation of zinc micronutrient by spray drying method and its application in apple juice fortification
47
63
9161
FA
I
Sardarifar
H
Almasi
L
Roufegarinezhad
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Investigation of the characteristics of polycaprolactone-TiO2 nanofibers as nano- oxygen scavenger in the food active packaging exposed to UV-C radiation
Investigation of the characteristics of polycaprolactone-TiO2 nanofibers as nano- oxygen scavenger in the food active packaging exposed to UV-C radiation
65
79
9162
FA
F
Khalifezadeh
I
Shahabi
0000-0001-6224-9977
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Determination of oleuropein of olive leaf using high performance liquid chromatography and optimizing the production of nano-structure lipid carriers containing it
Determination of oleuropein of olive leaf using high performance liquid chromatography and optimizing the production of nano-structure lipid carriers containing it
81
96
9163
FA
M
Soleimani Fard
AR
Sadeghi Mahoonak
R
Heidari
A
Sepahvand
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz
Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz
97
108
9164
FA
F
Badiei
N
Maftoon Azad
S
Maadani
M
Shahamirian
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Effect of winterization process on properties of chicken skin fat
Effect of winterization process on properties of chicken skin fat
109
119
9165
FA
M
Razpour
0000-0002-3749-3721
J
Farmani
R
Esmailzadeh Kenari
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup
Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup
121
136
9166
FA
M
Hajhoseini
SP
Hoseini
SE
Hoseini
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Study of heat transfer and kinetic modeling of color changes during frying process of eggplant
Study of heat transfer and kinetic modeling of color changes during frying process of eggplant
137
149
9167
FA
F
Salehi
0000-0002-6653-860X
Journal Article
2019
07
28
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Effectiveness of fried in different plant oils including olive oil, corn oil and grape seed oil on fatty acid profile, lipid oxidation and sensory properties of grass carp (Ctenopharyngodon idella) fillet compared with raw fish
Effectiveness of fried in different plant oils including olive oil, corn oil and grape seed oil on fatty acid profile, lipid oxidation and sensory properties of grass carp (Ctenopharyngodon idella) fillet compared with raw fish
151
167
9250
FA
S
Golgolipor
I
Khodanazari
K
Ganemi
Journal Article
2019
09
08
University of Tabriz
Food Research Journal
2008-515X
29
2
2019
07
23
Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide
Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide
169
180
9251
FA
E
Abdolnabipour
B
Nasehi
M
Hojjati
0000-0001-9873-0914
Journal Article
2019
09
08