Food Research Journal - Author Index

A

Ababaf, Khadijeh Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
Abbasi, H Physical and chemical properties of β-sitosterol containing nanoliposomes [Volume 30, Issue 1, 2020, Pages 125-136]
Aghamohseni, Heliya The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
Aghazadeh, S Use of Ohmic heating system in peeling tomato and its effect on physicochemical properties of the product [Volume 30, Issue 2, 2020, Pages 57-68]
Ahmadi Gavlighi, hassan Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
Akbari, B Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2021, Pages 39-51]
Alirezalou, K Effect of adding lycopene on the physico-chemical and sensory properties of white cheese [Volume 30, Issue 2, 2020, Pages 163-174]
Alizadeh Khaledabad, Mohammad Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
Amirabadi, Sepideh Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2021, Pages 85-107]
Amiri, S Application of whey as a medium for cultivation of Donalia salina microalgae [Volume 30, Issue 2, 2020, Pages 13-28]
Amiri, Saber Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
Arab, kh Evaluation of physicochemical properties of emulsified nanobiocomposite films based on carboxymethyl cellulose-nano silver [Volume 30, Issue 2, 2020, Pages 87-99]
Asdagh, A Investigation the physicochemical and mechanical properties of biodegradable film based on pectin /Carum copticum essential oil/ Beta-carotene [Volume 30, Issue 1, 2020, Pages 211-226]
Ataei, Davood Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
Atashbar, B Application of whey as a medium for cultivation of Donalia salina microalgae [Volume 30, Issue 2, 2020, Pages 13-28]
Ataye Salehi, Esmaeil The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
Aziminezhad, H The effect of extraction of probe ultrasound on antioxidant properties of bounded and free phenols of Hyssop (Hyssopus officinalis) extract [Volume 30, Issue 2, 2020, Pages 101-129]

B

Baghban, H Drying of potato using hybrid method (microwave- infrared- convective hot air) and study on quality attributes of dehydrated products [Volume 30, Issue 2, 2020, Pages 143-161]
Bakhshabadi, Hamid Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2021, Pages 151-167]
Barin, V Optimization of doogh production contains transglutaminase and sodium caseinate [Volume 30, Issue 1, 2020, Pages 1-14]
Barzgar, H Effect of replacement of sugar with grape syrup powder on characteristics of cup cake [Volume 30, Issue 2, 2020, Pages 175-188]
Beigmohammadi, Faranak Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2021, Pages 169-179]
Belgheisi, S Effect of floral origin on the physicochemical and microbial characteristics [Volume 30, Issue 1, 2020, Pages 113-124]
Bimakr, M Development of quality grading system based on image processing for hawthorn classification during various storage condition (cold, refrigerator and room) [Volume 30, Issue 1, 2020, Pages 195-209]

C

Charmchiyan, M Effect of different cooking methods on phenolic compounds and antioxidant properties of Cirsium vulgare stem [Volume 30, Issue 1, 2020, Pages 43-59]

D

Dadpour, Mohammad Reza Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2021, Pages 109-121]
Dehghani, H Drying of potato using hybrid method (microwave- infrared- convective hot air) and study on quality attributes of dehydrated products [Volume 30, Issue 2, 2020, Pages 143-161]
Dehghannia, J Drying of potato using hybrid method (microwave- infrared- convective hot air) and study on quality attributes of dehydrated products [Volume 30, Issue 2, 2020, Pages 143-161]
Didar, Z Investigation the effect of pulsed electric field treatment on Kluyveromyces marxianus of Doogh [Volume 30, Issue 2, 2020, Pages 29-40]

E

Eksiri, Mahbobe Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2021, Pages 137-149]
Ershadi, Ahmad Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2021, Pages 83-80]
Eskandarli, H Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 2, 2020, Pages 1-12]
Eskandarli, Habibeh Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 4, 2021, Pages 15-25]
Esmaeilzadeh kenari, reza Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
Esmaeli, N Effect of harvest time on some of antioxidant attributes of Cornus mas L. fruit during storage period [Volume 30, Issue 1, 2020, Pages 81-97]
Esmailzadeh, R Comparative effect of thermo sonication and conventional heat process on lipid oxidation, vitamins and microbial count of milk [Volume 30, Issue 1, 2020, Pages 167-182]
Esmailzadeh Kenari, R The effect of extraction of probe ultrasound on antioxidant properties of bounded and free phenols of Hyssop (Hyssopus officinalis) extract [Volume 30, Issue 2, 2020, Pages 101-129]

F

Faramarzi, S The effect of flaxseed powder (linum usitalissmum) and DATEM as emulsifier on the qualitative and sensory properties of Doughnut [Volume 30, Issue 1, 2020, Pages 99-111]
Farhosh, R Mechanism of antioxidant activity of gentisic acid in olive and soybean oils [Volume 30, Issue 1, 2020, Pages 151-166]
Farmani, Mahmood Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2021, Pages 151-167]
Fathi, B Effect of adding lycopene on the physico-chemical and sensory properties of white cheese [Volume 30, Issue 2, 2020, Pages 163-174]
Fathi, M Effect of different cooking methods on phenolic compounds and antioxidant properties of Cirsium vulgare stem [Volume 30, Issue 1, 2020, Pages 43-59]
Freydoni, Sima Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2021, Pages 109-121]

G

Ghadiri, H Use of Ohmic heating system in peeling tomato and its effect on physicochemical properties of the product [Volume 30, Issue 2, 2020, Pages 57-68]
Ghaffari, H Evaluation of some mechanical properties of two varieties persimmon in order to improve post-harvest systems at different ripening stages [Volume 30, Issue 1, 2020, Pages 183-194]
Ghanbarzadeh, M Evaluation of physicochemical properties of emulsified nanobiocomposite films based on carboxymethyl cellulose-nano silver [Volume 30, Issue 2, 2020, Pages 87-99]
Ghanjloo, A Development of quality grading system based on image processing for hawthorn classification during various storage condition (cold, refrigerator and room) [Volume 30, Issue 1, 2020, Pages 195-209]
Ghannadi Asl, F Effect of adding lycopene on the physico-chemical and sensory properties of white cheese [Volume 30, Issue 2, 2020, Pages 163-174]
Gharakhani, M Effect of different conditions of subcritical water extraction on antioxidant capacity and amount of phenolic compounds of pomegranate pulp extract [Volume 30, Issue 2, 2020, Pages 129-141]
Ghasemi, Ali Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2021, Pages 83-80]
Ghiasvand, Zahra Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 4, 2021, Pages 15-25]
Ghorbani, M Use of Ohmic heating system in peeling tomato and its effect on physicochemical properties of the product [Volume 30, Issue 2, 2020, Pages 57-68]
Giasvand, Z Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 2, 2020, Pages 1-12]
Gohari, Gholamreza Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2021, Pages 109-121]

H

Hamidi, Z Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
Hassanpor, H Evaluation of some mechanical properties of two varieties persimmon in order to improve post-harvest systems at different ripening stages [Volume 30, Issue 1, 2020, Pages 183-194]
Hojati, M Effect of replacement of sugar with grape syrup powder on characteristics of cup cake [Volume 30, Issue 2, 2020, Pages 175-188]
Hoseini, M Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2021, Pages 123-135]
Hosseini Ghaboos, Seyyed Hossein Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]

J

Jafari, Fatemeh Jafar The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
Jafarzadeh Moghaddam, Maryam Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2021, Pages 27-38]
Javadi, Afshin The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
Jooyandeh, H Effect of replacement of sugar with grape syrup powder on characteristics of cup cake [Volume 30, Issue 2, 2020, Pages 175-188]
Jooyandeh, Hossein Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]

K

Karimi, Sh Evaluation of physicochemical properties of emulsified nanobiocomposite films based on carboxymethyl cellulose-nano silver [Volume 30, Issue 2, 2020, Pages 87-99]
Karimiyan, N The effect of the lupine flour and corn starch on the rheological properties of dough, texture and organoleptical properties of gluten-free cake [Volume 30, Issue 2, 2020, Pages 69-86]
Khakbaz Heshmati, M Drying of potato using hybrid method (microwave- infrared- convective hot air) and study on quality attributes of dehydrated products [Volume 30, Issue 2, 2020, Pages 143-161]
Khakbaz Heshmati, Maryam Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2021, Pages 27-38]
Khodai Jouyari, Mahnaz The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
Khodanazary, A Prediction of shelf life and correlation of quality properties peeled white shrimp (Metapenaeus affinis) during chilling [Volume 30, Issue 1, 2020, Pages 29-41]
Khosrowshahi Asl, A Investigation the physicochemical and mechanical properties of biodegradable film based on pectin /Carum copticum essential oil/ Beta-carotene [Volume 30, Issue 1, 2020, Pages 211-226]

M

Mardani, A Mechanism of antioxidant activity of gentisic acid in olive and soybean oils [Volume 30, Issue 1, 2020, Pages 151-166]
Marghoub, N Evaluation of some mechanical properties of two varieties persimmon in order to improve post-harvest systems at different ripening stages [Volume 30, Issue 1, 2020, Pages 183-194]
Mazidi, Davood Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
Mirzaei, A The effects of ethanol extract of red mangrove and eucalyptus leaves on antioxidant capacity, enzyme activity and malondialdehyde of fresh banana fruit [Volume 30, Issue 1, 2020, Pages 15-28]
Mohaddesi, Nafiseh Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2021, Pages 199-210]
Mohajer khorasani, Sima Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
Mohammadi, Kh Evaluation of some mechanical properties of two varieties persimmon in order to improve post-harvest systems at different ripening stages [Volume 30, Issue 1, 2020, Pages 183-194]
Mohammadi, Reza Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2021, Pages 169-179]
Mohammadzadeh Milani, Jafar Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2021, Pages 85-107]
Mousavivand, H Effect of replacement of sugar with grape syrup powder on characteristics of cup cake [Volume 30, Issue 2, 2020, Pages 175-188]
Mozaffari, Mansoureh Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]

N

Nabizadeh, A Application of whey as a medium for cultivation of Donalia salina microalgae [Volume 30, Issue 2, 2020, Pages 13-28]
Naghshband, R Effect of harvest time on some of antioxidant attributes of Cornus mas L. fruit during storage period [Volume 30, Issue 1, 2020, Pages 81-97]
Najafian, L Effect of different cooking methods on phenolic compounds and antioxidant properties of Cirsium vulgare stem [Volume 30, Issue 1, 2020, Pages 43-59]
Nasehi, Behzad Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
Naseri, Hamid Reza Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2021, Pages 169-179]
Naseri, Naser Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2021, Pages 27-38]
Nateghi, L Influence of tragacanth gum and oat bran fiber on physicochemical, and sensory properties of toast [Volume 30, Issue 1, 2020, Pages 61-80]
Nateghi, L Investigation physical, chemical characteristics of functional drink based on apple juice and Aloe vera containing pigment of Echium Amoenum petal [Volume 30, Issue 2, 2020, Pages 41-55]
Nateghi, Leila Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2021, Pages 137-149]

P

Panahirad, Sima Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2021, Pages 109-121]
PARSA, JAVAD The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
Peyrovani, M The effect of the lupine flour and corn starch on the rheological properties of dough, texture and organoleptical properties of gluten-free cake [Volume 30, Issue 2, 2020, Pages 69-86]
Pirsa, S Investigation the physicochemical and mechanical properties of biodegradable film based on pectin /Carum copticum essential oil/ Beta-carotene [Volume 30, Issue 1, 2020, Pages 211-226]
Pourjahed, A Physical and chemical properties of β-sitosterol containing nanoliposomes [Volume 30, Issue 1, 2020, Pages 125-136]
Pourmohammad, Y Effect of different conditions of subcritical water extraction on antioxidant capacity and amount of phenolic compounds of pomegranate pulp extract [Volume 30, Issue 2, 2020, Pages 129-141]

R

Raftani Amiri, Z The effect of extraction of probe ultrasound on antioxidant properties of bounded and free phenols of Hyssop (Hyssopus officinalis) extract [Volume 30, Issue 2, 2020, Pages 101-129]
Raftani Amiri, Zaynab Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
Rahimi, S Effect of fermentation on concentration of functional compounds in malted brown rice flour [Volume 30, Issue 1, 2020, Pages 137-150]
Rashidi, Manoochehr Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2021, Pages 83-80]
Razavi, R Comparative effect of thermo sonication and conventional heat process on lipid oxidation, vitamins and microbial count of milk [Volume 30, Issue 1, 2020, Pages 167-182]
Rezaei, Rahil Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2021, Pages 151-167]
Rezaei Mokarram, Reza Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
Rezazad BAri, M Application of whey as a medium for cultivation of Donalia salina microalgae [Volume 30, Issue 2, 2020, Pages 13-28]
Rezazade Bari, Mahmoud Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
Roufegarinezhad, L Optimization of doogh production contains transglutaminase and sodium caseinate [Volume 30, Issue 1, 2020, Pages 1-14]

S

Sadeghi, Ehsan Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
Sadeghi, Ehsan Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2021, Pages 169-179]
Saffarian, N Physical and chemical properties of β-sitosterol containing nanoliposomes [Volume 30, Issue 1, 2020, Pages 125-136]
Saghali, Marjan Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2021, Pages 151-167]
Salehi, S Prediction of shelf life and correlation of quality properties peeled white shrimp (Metapenaeus affinis) during chilling [Volume 30, Issue 1, 2020, Pages 29-41]
Salehifar, M The effect of the lupine flour and corn starch on the rheological properties of dough, texture and organoleptical properties of gluten-free cake [Volume 30, Issue 2, 2020, Pages 69-86]
Salehifar, M Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2021, Pages 39-51]
Saramnezhad, S Effect of fermentation on concentration of functional compounds in malted brown rice flour [Volume 30, Issue 1, 2020, Pages 137-150]
Sayyed-Alangi, SZ Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 2, 2020, Pages 1-12]
Sayyed-Alangi, S. Zahra Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties [Volume 30, Issue 4, 2021, Pages 15-25]
Sepehri, Nasrin Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2021, Pages 109-121]
Shahi, A The effects of ethanol extract of red mangrove and eucalyptus leaves on antioxidant capacity, enzyme activity and malondialdehyde of fresh banana fruit [Volume 30, Issue 1, 2020, Pages 15-28]
Shahidi, Seyed-Ahmad Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2021, Pages 137-149]
Shahiri Tabarestani, Hoda Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
Shahsavna Tabrizi, Azadeh The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
Sharif, A Mechanism of antioxidant activity of gentisic acid in olive and soybean oils [Volume 30, Issue 1, 2020, Pages 151-166]
Sheikholeslami, Zahra The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
Sohbatzadeh, Farshad Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2021, Pages 85-107]
Solaimani mehr, Somayeh Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
Soleimani, Jaber Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
Sowti Khiabani, Mahmood Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]

V

V, I Prediction of shelf life and correlation of quality properties peeled white shrimp (Metapenaeus affinis) during chilling [Volume 30, Issue 1, 2020, Pages 29-41]

Y

Yousefi, E Investigation physical, chemical characteristics of functional drink based on apple juice and Aloe vera containing pigment of Echium Amoenum petal [Volume 30, Issue 2, 2020, Pages 41-55]

Z

Zaki, H Effect of replacement of sugar with grape syrup powder on characteristics of cup cake [Volume 30, Issue 2, 2020, Pages 175-188]
Zand, N Investigation physical, chemical characteristics of functional drink based on apple juice and Aloe vera containing pigment of Echium Amoenum petal [Volume 30, Issue 2, 2020, Pages 41-55]
Zandi, M Development of quality grading system based on image processing for hawthorn classification during various storage condition (cold, refrigerator and room) [Volume 30, Issue 1, 2020, Pages 195-209]
Zare, F Effect of harvest time on some of antioxidant attributes of Cornus mas L. fruit during storage period [Volume 30, Issue 1, 2020, Pages 81-97]
Ziaifar, AM Use of Ohmic heating system in peeling tomato and its effect on physicochemical properties of the product [Volume 30, Issue 2, 2020, Pages 57-68]
Zomorrodi, Sh The effect of flaxseed powder (linum usitalissmum) and DATEM as emulsifier on the qualitative and sensory properties of Doughnut [Volume 30, Issue 1, 2020, Pages 99-111]