Author Index

A

  • Abdolnabipour, E Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide [Volume 29, Issue 2, 2019, Pages 169-180]
  • Abka Khajouei, R Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology [Volume 29, Issue 4, 2020, Pages 13-28]
  • Abroomand, A The impact of storage during on nutrients composition and organoleptic properties of fish Siganus javus in ice cover in Behbahan [Volume 29, Issue 1, 2019, Pages 113-123]
  • Ahmadpour, A Effect of modified atmosphere packaging on the microbial and sensory properties of Rogen bread [Volume 29, Issue 1, 2019, Pages 169-179]
  • Akbar, R Effect of using date molasses on the quality properties of set-type non-fat yoghurt [Volume 29, Issue 4, 2020, Pages 201-215]
  • Alizadeh, E Effect of aqueous and ethanolic extracts of Trigonella foenum-graecum seed on the quality of Cyprinus carpio fillet inoculated with Staphylococcus aureus [Volume 29, Issue 4, 2020, Pages 29-43]
  • Alizadeh, M Evaluation of the properties of microcapsules containing Ziziphora clinopodiodes extract stabilized by gum Arabic, whey protein isolate, guar gum and their combinations [Volume 29, Issue 4, 2020, Pages 101-123]
  • Almasi, H Microencapsulation of zinc micronutrient by spray drying method and its application in apple juice fortification [Volume 29, Issue 2, 2019, Pages 47-63]
  • Almasi, H Evaluation of the properties of microcapsules containing Ziziphora clinopodiodes extract stabilized by gum Arabic, whey protein isolate, guar gum and their combinations [Volume 29, Issue 4, 2020, Pages 101-123]
  • Aminifar, M Optimization of chocolate milk formulation containing gum tragacanthin using response surface method [Volume 29, Issue 3, 2019, Pages 131-144]
  • Arbab, M Effect of aqueous and ethanolic extracts of Trigonella foenum-graecum seed on the quality of Cyprinus carpio fillet inoculated with Staphylococcus aureus [Volume 29, Issue 4, 2020, Pages 29-43]
  • Ataei Salehi, E Evaluation of antioxidant effect of oregano (Origanum Vulgare) essence on oxidative stability of frying oil [Volume 29, Issue 3, 2019, Pages 1-11]
  • Ayoubi, A Possibility low sugar cupcake production by using date liquid sugar [Volume 29, Issue 2, 2019, Pages 1-16]
  • Azizi, V Synthesis of zeolite-iron oxide Nanocomposite using covalent method coated with carboxymethyl cellulose film and evaluation of its mechanical and electrical properties [Volume 29, Issue 3, 2019, Pages 27-71]

B

  • Badiei, F Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz [Volume 29, Issue 2, 2019, Pages 97-108]
  • Baesi, F The impact of storage during on nutrients composition and organoleptic properties of fish Siganus javus in ice cover in Behbahan [Volume 29, Issue 1, 2019, Pages 113-123]
  • Basiri, Sh The effect of osmotic dehydration and various methods of drying pumpkin on quality and color of final product [Volume 29, Issue 1, 2019, Pages 141-153]
  • Bastani, AR Evaluation of fatty acid profile, physicochemical properties and antioxidant activity of grape seed and sesame oil combinations [Volume 29, Issue 1, 2019, Pages 195-210]
  • Bimakr, M 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 [Volume 29, Issue 2, 2019, Pages 29-45]

C

  • Chenani, N Changes in the nutritional value of celery during preparation and maintenance as frozen [Volume 29, Issue 1, 2019, Pages 99-111]

D

  • Dehghannia, J The comparing study of antimicrobial and physicochemical properties of emulsified films based on carboxymethyl cellulose containing macro and nanoemulsion of cinnamon essential oil [Volume 29, Issue 4, 2020, Pages 45-57]

E

  • Ebrahimi Jam, S Quinoa– based gluten– free fermented beverage Production using probiotic bacteria [Volume 29, Issue 1, 2019, Pages 27-42]
  • Ebrahimzadeh, A The effects of different chitosan concentrations on storage life and postharvest quality of cornelian cherry (Cornus mass L.) [Volume 29, Issue 4, 2020, Pages 139-152]
  • Emami, N 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, 2020, Pages 71-88]
  • Eshaghi, MR 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, 2020, Pages 71-88]
  • Eskandarnasab, MP Pasteurizing the milk with the induction heating energy and evaluating its organoleptic properties [Volume 29, Issue 1, 2019, Pages 125-140]
  • Esmaeili, N 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, 2019, Pages 69-84]
  • Esmaili, M The effects of different chitosan concentrations on storage life and postharvest quality of cornelian cherry (Cornus mass L.) [Volume 29, Issue 4, 2020, Pages 139-152]
  • Esmaili, M Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil [Volume 29, Issue 4, 2020, Pages 171-184]
  • Esmailzadeh, R Mechanical and anti-microbial properties of edible films based on sesame meal protein obtained by alkaline and saline extractions [Volume 29, Issue 3, 2019, Pages 115-130]
  • Esmailzadeh Kenari, R Effect of winterization process on properties of chicken skin fat [Volume 29, Issue 2, 2019, Pages 109-119]

F

  • Farhoosh, R Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi [Volume 29, Issue 1, 2019, Pages 43-54]
  • Farmani, J Effect of winterization process on properties of chicken skin fat [Volume 29, Issue 2, 2019, Pages 109-119]
  • Fatahi Moghaddam, J Changes in some physical, chemical, and antioxidant characteristics of two Lemons (Citrus limon Cvs. Lisbon & Eureka) during ripening process and shelf life in the north of Iran [Volume 29, Issue 3, 2019, Pages 99-144]
  • Fattahi, R The comparing study of antimicrobial and physicochemical properties of emulsified films based on carboxymethyl cellulose containing macro and nanoemulsion of cinnamon essential oil [Volume 29, Issue 4, 2020, Pages 45-57]

G

  • Ganemi, K 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 [Volume 29, Issue 2, 2019, Pages 151-167]
  • Ganjloo, A Quinoa– based gluten– free fermented beverage Production using probiotic bacteria [Volume 29, Issue 1, 2019, Pages 27-42]
  • Ganjloo, A 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 [Volume 29, Issue 2, 2019, Pages 29-45]
  • Ghanbarzadeh, B Effects of pectin-carboxymethyl cellulose-based coatings containing antibrowning agents on some physico-chemical properties of fresh-cut Red Delicious apples [Volume 29, Issue 1, 2019, Pages 181-194]
  • Ghanbarzadeh, B The comparing study of antimicrobial and physicochemical properties of emulsified films based on carboxymethyl cellulose containing macro and nanoemulsion of cinnamon essential oil [Volume 29, Issue 4, 2020, Pages 45-57]
  • Gheybi, F The effect of osmotic dehydration and various methods of drying pumpkin on quality and color of final product [Volume 29, Issue 1, 2019, Pages 141-153]
  • Ghorbani, M 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 [Volume 29, Issue 2, 2019, Pages 29-45]
  • Ghorbanpour, M Preparation and identification of carrageenan/nanoclay nanocomposite films containing Peganum harmala extract [Volume 29, Issue 1, 2019, Pages 1-14]
  • Golgolipor, S 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 [Volume 29, Issue 2, 2019, Pages 151-167]
  • Goli, AH Changes in the nutritional value of celery during preparation and maintenance as frozen [Volume 29, Issue 1, 2019, Pages 99-111]
  • Goodarzi, M Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert [Volume 29, Issue 1, 2019, Pages 83-98]
  • Gorjian, H Effect of cress seed mucilage on stabilization and rheological properties of non- fat doogh [Volume 29, Issue 3, 2019, Pages 145-156]

H

  • Habibi NAjafi, MM Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi [Volume 29, Issue 1, 2019, Pages 43-54]
  • Haghighi, M Changes in the nutritional value of celery during preparation and maintenance as frozen [Volume 29, Issue 1, 2019, Pages 99-111]
  • Haghnazari, S Pasteurizing the milk with the induction heating energy and evaluating its organoleptic properties [Volume 29, Issue 1, 2019, Pages 125-140]
  • Hagh Nazari, S The effect of fermentation and baking with infrared and traditional methods on the reduction of aflatoxin in lavash bread [Volume 29, Issue 3, 2019, Pages 43-52]
  • Hajhoseini, M Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup [Volume 29, Issue 2, 2019, Pages 121-136]
  • Hamdami, N Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology [Volume 29, Issue 4, 2020, Pages 13-28]
  • Hamishehkar, H Synthesis of zeolite-iron oxide Nanocomposite using covalent method coated with carboxymethyl cellulose film and evaluation of its mechanical and electrical properties [Volume 29, Issue 3, 2019, Pages 27-71]
  • Hanifiyan, Sh Contamination rate, diversity and biofilm formation of the coliforms isolated from raw milk tankers and dairy processing equipment [Volume 29, Issue 2, 2019, Pages 16-28]
  • Hanifiyan, Sh Probiotic potential of Enterococcus species isolated from raw milk and traditional dairy products of Tabriz area [Volume 29, Issue 3, 2019, Pages 13-26]
  • Hasanpour, H The effects of different chitosan concentrations on storage life and postharvest quality of cornelian cherry (Cornus mass L.) [Volume 29, Issue 4, 2020, Pages 139-152]
  • Hashemi, M Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi [Volume 29, Issue 1, 2019, Pages 43-54]
  • Hassanpour Aghdam, MB The effects of different chitosan concentrations on storage life and postharvest quality of cornelian cherry (Cornus mass L.) [Volume 29, Issue 4, 2020, Pages 139-152]
  • Heidari, R 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, 2019, Pages 81-96]
  • Hojjati, M Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide [Volume 29, Issue 2, 2019, Pages 169-180]
  • Hoseini, M Effects of pectin-carboxymethyl cellulose-based coatings containing antibrowning agents on some physico-chemical properties of fresh-cut Red Delicious apples [Volume 29, Issue 1, 2019, Pages 181-194]
  • Hoseini, SE Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup [Volume 29, Issue 2, 2019, Pages 121-136]
  • Hoseini, SP Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup [Volume 29, Issue 2, 2019, Pages 121-136]
  • Hoseini Ghaboos, S H The effect of fat content changes on chemical and rheological properties of yogurt contains Jerusalem artichoke powder during storage [Volume 29, Issue 4, 2020, Pages 153-169]
  • Hoseinnia, M Evaluation of the properties of microcapsules containing Ziziphora clinopodiodes extract stabilized by gum Arabic, whey protein isolate, guar gum and their combinations [Volume 29, Issue 4, 2020, Pages 101-123]

J

  • Jafarizadeh-Malmiri, H Curcumin nanodispersion preparation using subcritical water and solvent displacement methods and evaluation of their physical-chemical, rheological, antioxidant and anti-bacterial properties [Volume 29, Issue 4, 2020, Pages 89-99]
  • Jafarzadeh, M Evaluation of fatty acid profile, physicochemical properties and antioxidant activity of grape seed and sesame oil combinations [Volume 29, Issue 1, 2019, Pages 195-210]
  • Jahangir, H Modification of hydrophilic properties of starch film by simultaneous use of oleic acid and UV ray [Volume 29, Issue 4, 2020, Pages 125-138]
  • Jalilzadeh, A Bamieh production with the use of whey protein coating and evaluating its qualitative characteristics during storage [Volume 29, Issue 4, 2020, Pages 59-69]
  • Jooyandeh, H Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert [Volume 29, Issue 1, 2019, Pages 83-98]

K

  • Karazhian, H Effect of sucrose substitution with erythritol on physicochemical, textural and sensorial properties of biscuit [Volume 29, Issue 3, 2019, Pages 53-67]
  • Kasaei, MR Mechanical and anti-microbial properties of edible films based on sesame meal protein obtained by alkaline and saline extractions [Volume 29, Issue 3, 2019, Pages 115-130]
  • Keramat, J Changes in the nutritional value of celery during preparation and maintenance as frozen [Volume 29, Issue 1, 2019, Pages 99-111]
  • Keramat, J Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology [Volume 29, Issue 4, 2020, Pages 13-28]
  • Khakbaz, M Evaluation of fatty acid profile, physicochemical properties and antioxidant activity of grape seed and sesame oil combinations [Volume 29, Issue 1, 2019, Pages 195-210]
  • Khalifezadeh, F Investigation of the characteristics of polycaprolactone-TiO2 nanofibers as nano- oxygen scavenger in the food active packaging exposed to UV-C radiation [Volume 29, Issue 2, 2019, Pages 65-79]
  • Khani, A Low fat UF-feta cheese production containing xanthan gum [Volume 29, Issue 1, 2019, Pages 155-167]
  • Kheibar, S Effect of sucrose substitution with erythritol on physicochemical, textural and sensorial properties of biscuit [Volume 29, Issue 3, 2019, Pages 53-67]
  • Khodanazari, I 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 [Volume 29, Issue 2, 2019, Pages 151-167]
  • Kianfar, L Effect of Kombucha syrup on the survival of Bifidobacterium Bifidum and quality indexes of Doogh [Volume 29, Issue 3, 2019, Pages 85-97]

M

  • Maadani, S Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz [Volume 29, Issue 2, 2019, Pages 97-108]
  • Maftoon Azad, N Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz [Volume 29, Issue 2, 2019, Pages 97-108]
  • Maghsouzadeh, R Bamieh production with the use of whey protein coating and evaluating its qualitative characteristics during storage [Volume 29, Issue 4, 2020, Pages 59-69]
  • Mahdipour, L Changes in the nutritional value of celery during preparation and maintenance as frozen [Volume 29, Issue 1, 2019, Pages 99-111]
  • Mahini, A Preparation and identification of carrageenan/nanoclay nanocomposite films containing Peganum harmala extract [Volume 29, Issue 1, 2019, Pages 1-14]
  • Mazhari, MM Enhancement quality and storage time of apple concentrate by using L-ascorbic acid [Volume 29, Issue 1, 2019, Pages 15-26]
  • Mehdizadeh, N Replacement of wheat flour with carrot powder on qualitative parameters of cake [Volume 29, Issue 3, 2019, Pages 157-169]
  • Mehrban Sangatash, M Effect of sucrose substitution with erythritol on physicochemical, textural and sensorial properties of biscuit [Volume 29, Issue 3, 2019, Pages 53-67]
  • Memariyan, M Pasteurizing the milk with the induction heating energy and evaluating its organoleptic properties [Volume 29, Issue 1, 2019, Pages 125-140]
  • Milani, J Mechanical and anti-microbial properties of edible films based on sesame meal protein obtained by alkaline and saline extractions [Volume 29, Issue 3, 2019, Pages 115-130]
  • Mirarab Razi, S Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions [Volume 29, Issue 1, 2019, Pages 71-82]
  • Mirarab Razi, S Basil seed gum improves the gelling properties of egg white albumin under various temperature conditions [Volume 29, Issue 4, 2020, Pages 1-12]
  • Mohamadzadeh, J Effect of modified atmosphere packaging on the microbial and sensory properties of Rogen bread [Volume 29, Issue 1, 2019, Pages 169-179]
  • Mohtarami, F Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil [Volume 29, Issue 4, 2020, Pages 171-184]
  • Moradi, S Pasteurizing the milk with the induction heating energy and evaluating its organoleptic properties [Volume 29, Issue 1, 2019, Pages 125-140]
  • Moslehi Shad, M Effect of using date molasses on the quality properties of set-type non-fat yoghurt [Volume 29, Issue 4, 2020, Pages 201-215]
  • Motamadzadegan, A Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions [Volume 29, Issue 1, 2019, Pages 71-82]
  • Motamedzadegan, A Basil seed gum improves the gelling properties of egg white albumin under various temperature conditions [Volume 29, Issue 4, 2020, Pages 1-12]

N

  • Naghshband, R 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, 2019, Pages 69-84]
  • Najafabadi, T The effect of fat content changes on chemical and rheological properties of yogurt contains Jerusalem artichoke powder during storage [Volume 29, Issue 4, 2020, Pages 153-169]
  • Nalbandi, H Effect of the drying air temperature variation on the energy consumption and quality preservation of garlic slices [Volume 29, Issue 4, 2020, Pages 185-200]
  • Nasehi, B Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide [Volume 29, Issue 2, 2019, Pages 169-180]
  • Nateghi, L 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, 2020, Pages 71-88]
  • Nikkhah, M Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi [Volume 29, Issue 1, 2019, Pages 43-54]
  • Nouraddini, M Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil [Volume 29, Issue 4, 2020, Pages 171-184]

P

  • Pashaei, V The effect of fermentation and baking with infrared and traditional methods on the reduction of aflatoxin in lavash bread [Volume 29, Issue 3, 2019, Pages 43-52]
  • Pezeshki, A Evaluation of fatty acid profile, physicochemical properties and antioxidant activity of grape seed and sesame oil combinations [Volume 29, Issue 1, 2019, Pages 195-210]
  • Piravi, Z Optimization of chocolate milk formulation containing gum tragacanthin using response surface method [Volume 29, Issue 3, 2019, Pages 131-144]
  • Pirsa, S Enhancement quality and storage time of apple concentrate by using L-ascorbic acid [Volume 29, Issue 1, 2019, Pages 15-26]
  • Piruozpour, N Probiotic potential of Enterococcus species isolated from raw milk and traditional dairy products of Tabriz area [Volume 29, Issue 3, 2019, Pages 13-26]
  • Pourabolghasem, M Possibility low sugar cupcake production by using date liquid sugar [Volume 29, Issue 2, 2019, Pages 1-16]
  • Pourata, R Modification of hydrophilic properties of starch film by simultaneous use of oleic acid and UV ray [Volume 29, Issue 4, 2020, Pages 125-138]

R

  • Raftani Amiri, Z Effect of cress seed mucilage on stabilization and rheological properties of non- fat doogh [Volume 29, Issue 3, 2019, Pages 145-156]
  • Rahimi, M Synthesis of zeolite-iron oxide Nanocomposite using covalent method coated with carboxymethyl cellulose film and evaluation of its mechanical and electrical properties [Volume 29, Issue 3, 2019, Pages 27-71]
  • Rashidinezhad, A Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions [Volume 29, Issue 1, 2019, Pages 71-82]
  • Rashidizadeh, A Basil seed gum improves the gelling properties of egg white albumin under various temperature conditions [Volume 29, Issue 4, 2020, Pages 1-12]
  • Razpour, M Effect of winterization process on properties of chicken skin fat [Volume 29, Issue 2, 2019, Pages 109-119]
  • Rezaei Mokarram, R Synthesis of zeolite-iron oxide Nanocomposite using covalent method coated with carboxymethyl cellulose film and evaluation of its mechanical and electrical properties [Volume 29, Issue 3, 2019, Pages 27-71]
  • Rostamabadi, H Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert [Volume 29, Issue 1, 2019, Pages 83-98]
  • Roufegari-Nejad, L Low fat UF-feta cheese production containing xanthan gum [Volume 29, Issue 1, 2019, Pages 155-167]
  • Roufegari Nejhad, L Replacement of wheat flour with carrot powder on qualitative parameters of cake [Volume 29, Issue 3, 2019, Pages 157-169]

S

  • Sadeghi, S Mechanical and anti-microbial properties of edible films based on sesame meal protein obtained by alkaline and saline extractions [Volume 29, Issue 3, 2019, Pages 115-130]
  • Sadeghi Mahoonak, AR 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, 2019, Pages 81-96]
  • Salehi, F Modeling of apricot weight loss during drying with infrared dryer using genetic algorithm-artificial neural network optimization methods [Volume 29, Issue 1, 2019, Pages 55-69]
  • Salehi, F Study of heat transfer and kinetic modeling of color changes during frying process of eggplant [Volume 29, Issue 2, 2019, Pages 137-149]
  • Sardarifar, I Microencapsulation of zinc micronutrient by spray drying method and its application in apple juice fortification [Volume 29, Issue 2, 2019, Pages 47-63]
  • Sayyar, Z Curcumin nanodispersion preparation using subcritical water and solvent displacement methods and evaluation of their physical-chemical, rheological, antioxidant and anti-bacterial properties [Volume 29, Issue 4, 2020, Pages 89-99]
  • Seidlou, SS Effect of the drying air temperature variation on the energy consumption and quality preservation of garlic slices [Volume 29, Issue 4, 2020, Pages 185-200]
  • Seied Ghasemi, SE Changes in some physical, chemical, and antioxidant characteristics of two Lemons (Citrus limon Cvs. Lisbon & Eureka) during ripening process and shelf life in the north of Iran [Volume 29, Issue 3, 2019, Pages 99-144]
  • Sepahvand, A 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, 2019, Pages 81-96]
  • Shahabi, I Investigation of the characteristics of polycaprolactone-TiO2 nanofibers as nano- oxygen scavenger in the food active packaging exposed to UV-C radiation [Volume 29, Issue 2, 2019, Pages 65-79]
  • Shahabi, I Modification of hydrophilic properties of starch film by simultaneous use of oleic acid and UV ray [Volume 29, Issue 4, 2020, Pages 125-138]
  • Shahamirian, M Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz [Volume 29, Issue 2, 2019, Pages 97-108]
  • Shahidi, SA Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions [Volume 29, Issue 1, 2019, Pages 71-82]
  • Shahidi, SA Basil seed gum improves the gelling properties of egg white albumin under various temperature conditions [Volume 29, Issue 4, 2020, Pages 1-12]
  • Shahriari Moghadam, M Effect of aqueous and ethanolic extracts of Trigonella foenum-graecum seed on the quality of Cyprinus carpio fillet inoculated with Staphylococcus aureus [Volume 29, Issue 4, 2020, Pages 29-43]
  • Soleimani fard, M 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, 2019, Pages 81-96]
  • Soleimanpour, N Evaluation of antioxidant effect of oregano (Origanum Vulgare) essence on oxidative stability of frying oil [Volume 29, Issue 3, 2019, Pages 1-11]
  • Soltani, M Effect of using date molasses on the quality properties of set-type non-fat yoghurt [Volume 29, Issue 4, 2020, Pages 201-215]
  • Sowti, M Synthesis of zeolite-iron oxide Nanocomposite using covalent method coated with carboxymethyl cellulose film and evaluation of its mechanical and electrical properties [Volume 29, Issue 3, 2019, Pages 27-71]

T

  • Tagizadeh, A Effects of pectin-carboxymethyl cellulose-based coatings containing antibrowning agents on some physico-chemical properties of fresh-cut Red Delicious apples [Volume 29, Issue 1, 2019, Pages 181-194]
  • Tale Moghaddam, M Effect of modified atmosphere packaging on the microbial and sensory properties of Rogen bread [Volume 29, Issue 1, 2019, Pages 169-179]

Z

  • Zahedinia, Sh Contamination rate, diversity and biofilm formation of the coliforms isolated from raw milk tankers and dairy processing equipment [Volume 29, Issue 2, 2019, Pages 16-28]
  • Zarabadipour, F Optimization of chocolate milk formulation containing gum tragacanthin using response surface method [Volume 29, Issue 3, 2019, Pages 131-144]
  • Zare Nahandi, F 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, 2019, Pages 69-84]
  • Zarringhalami, S Quinoa– based gluten– free fermented beverage Production using probiotic bacteria [Volume 29, Issue 1, 2019, Pages 27-42]