University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget
The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget
293
303
101
FA
Journal Article
2012
08
27
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
Production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
305
317
102
FA
Journal Article
2012
04
11
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
The combined effect of Mentha spicata essential oil and nisin on the growth of Escherichia coli O157:H7
The combined effect of Mentha spicata essential oil and nisin on the growth of Escherichia coli O157:H7
319
328
103
FA
Journal Article
2013
02
13
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process
Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process
330
346
117
FA
Journal Article
2012
08
06
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Effects of addition of acetic acid on some physicochemical properties of wheat starch
Effects of addition of acetic acid on some physicochemical properties of wheat starch
347
355
118
FA
Journal Article
2013
01
02
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream
Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream
357
366
119
FA
Journal Article
2013
04
08
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh
Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh
367
380
120
FA
Journal Article
2012
04
19
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
The effect of polymer packaging containing antioxidant on soybean oil stability
The effect of polymer packaging containing antioxidant on soybean oil stability
381
391
121
FA
Journal Article
2012
10
27
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
Oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
393
410
122
FA
Journal Article
2012
08
06
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Application of image processing for determination of L*, a*and b*indices in color measurement of foods
Application of image processing for determination of L*, a*and b*indices in color measurement of foods
411
422
123
FA
Journal Article
2013
02
20
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt
Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt
423
434
124
FA
Journal Article
2012
09
15
University of Tabriz
Food Research Journal
2008-515X
23
3
2013
10
23
Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake
Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake
435
444
125
FA
Journal Article
2012
08
29