A
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Abbasi, Hajar
Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
-
Afzalian, Zohreh
Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
-
Alami, M
Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]
-
Alibabaei, Zahra
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Alizadeh, homa
Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
-
Alizadeh behbahani, Behrooz
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Alizadeh Khaledabad, Mohammad
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Almasi, Hadi
Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
-
Almasi, Hadi
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Almasi, Hadi
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
AMINIFAR, MWHRNAZ
Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
-
Asefi, Narmela
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Ashouri, Mehrdad
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
B
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Babaei, Sedigheh
Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
-
Balvardi, Mohammad
The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
-
Beigmohammadi, Faranak
Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
-
Bodbodak, Samad
Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
D
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Dadashi, Saeed
The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
-
Dehghannya, Jalal
The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
E
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Ershadfarkar, Mahsa
The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
-
Eshaghi, Mohammad Reza
The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
F
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Fadavi, Abolfazl
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
-
Farahbaksh, Mitra
A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
-
Farmani, Boukaga
Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
-
Farmani, Jamshid
Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
-
Fathi, Nasim
Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
G
-
Ghaderi, Farideh
The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
-
Ghanbarzadeh, Babak
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Gharachorloo, Maryam
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Gharekhani, Mehdi
Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
-
Ghasemi, Ali
Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
-
Ghassabnejad, Mehdi
Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
-
Ghorbani, Ali
Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
-
Goli, Mohammad
Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
-
Golkar, Khalegh
The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
-
Gorgan, Hoda
Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]
H
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HEIDARZADEH, MARJAN
Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
-
Hojjati, Mohammad
Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
-
HOJJATI, MOHAMMAD
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Honarvar, Masoud
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Hosseini Ghaboos, Seyyed Hossein
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
J
-
Jafari, Maryam
The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
-
Jahangir Esfahani, Hamid
Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
-
Jalili, Maryam
To Investigate the Quality of Olive Oils Distributed in the Market Based on the Determined Specifications in the National Standard of Iran [Volume 31, Issue 1, 2021, Pages 161-176]
-
Jooyandeh, Hossein
Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
K
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Karamian, Ardeshir
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
KARBALAEI AMINI, SEYEDEH SAEIDEH
Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
-
Karimzadeghan, Hosein
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Kashaninejad, Mahdi
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Khakbaz Heshmati, Maryam
The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
-
KhalilianMovahed, mohammad
Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
-
Kheyabani, S
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Khodaei, Mehdi
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Khormali, Farhad
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
-
Khorshidi Rad, Arezo
Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
M
-
Maghsoudlou, Y
Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]
-
Mahrousi, Tahereh
Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
-
Maleki, Ramin
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Mirarab Razi, Saeed
The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
-
Mirhosseini, Setareh
Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
-
Moeininia, Maryam
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Mohamadi Alasti, Fariba
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Mohtarami, forogh
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Motamedzadegan, Ali
The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
-
Mousavi, Zahra
Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
-
Movahedi, ّFarnaz
Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
N
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Naseri, Mahmood
Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
-
Nateghi, Leila
The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
-
Nateghi, Leila
Evaluation the effect of pistacia atlantica gum essential oil on physicochemical, microbial and sensory properties of Jug cheese [Volume 31, Issue 2, 2021, Pages 67-87]
-
Nateghi, Leila
Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]
-
Nateghi, Leila
Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
-
Nazari, Elnaz
Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
-
Nejaatian, Mohammad
Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
-
Noshad, Mohammad
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
P
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Pourata, Rahmatollah
Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
R
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Raftani Amiri, Zaynab
Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
-
Rashidi, Ladan
To Investigate the Quality of Olive Oils Distributed in the Market Based on the Determined Specifications in the National Standard of Iran [Volume 31, Issue 1, 2021, Pages 161-176]
S
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Sadeghi, Morteza
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Salehipour, FARIDEH
Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
-
Shafieejam, Razieh
Investigation of the Synergistic Effect of Satureja Hortensis Essential Oil and Inulin on the Increase of the Shelf life and Quality of Taftoon Bread [Volume 31, Issue 2, 2021, Pages 89-100]
-
Shahabi-Ghahfarrokhi, Iman
Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
-
Shahbazi, Feizollah
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
Shahmaleki, Mostafa
Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
-
Shirmohammadi, Majid
Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]
V
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Vardizadeh, Farzaneh
Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
Y
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Yazdanpanah, Sedigheh
Extraction of pectin from skin and cap of pumpkin by microwave [Volume 31, Issue 1, 2021, Pages 177-190]
-
Yazdanpanah, Sedigheh
The effect of Transglutaminase Enzyme on the stability, thermogravimetry and rheological properties of low calorie white sauce [Volume 31, Issue 3, 2021, Pages 39-50]
-
YOUSEFI, SEYEDEH SHIMA
Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
Z
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Zamindar, Nafiseh
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Zarifneshat, Saeid
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Zeynali, Fariba
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Ziaiifar, Aman Mohammad
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
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