Food Research Journal - Author Index

A

A, A Investigating the effect of brewing additives on the antioxidant activity of black tea [Volume 26, Issue 3, 2017, Pages 481-490]
A, A Effect of transglutaminase and polysorbate 20 on foaming properties of egg white [Volume 26, Issue 3, 2017, Pages 531-541]
A, A Evaluation of artificial neural networks (ANNs) in predicting the effects of cleaning, moisture content, temperature and time on the physical and microbial characteristics of wheat [Volume 26, Issue 4, 2017, Pages 577-588]
A, A Effect of polysaccharide- based edible coating (starch and pectin) on quality of Mazafati date fruit [Volume 26, Issue 4, 2017, Pages 667-680]
A, A Production of whipping cream containing low calorie sweeteners stevia and isomalt [Volume 26, Issue 4, 2017, Pages 749-761]
A, E Evaluation of artificial neural networks (ANNs) in predicting the effects of cleaning, moisture content, temperature and time on the physical and microbial characteristics of wheat [Volume 26, Issue 4, 2017, Pages 577-588]
A, F Modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network [Volume 26, Issue 3, 2017, Pages 457-467]
A, H Comparison of direct addition and using of antioxidant active film containing nettle leaves extract in oxidative stability of soybean oil [Volume 26, Issue 3, 2017, Pages 411-427]
A, H Investigation of the physical and antimicrobial properties of sodium alginate – agar based bionanocomposite film containing nanosilver and cellulose nanofiber [Volume 26, Issue 4, 2017, Pages 601-613]
A, M Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology [Volume 26, Issue 3, 2017, Pages 563-576]
A, M Application of response surface methodology for optimization of hazelnut drying under infrared fluidized bed [Volume 26, Issue 4, 2017, Pages 639-657]
A, M Gum arabic- caseinate nanocomplexes bearing β-carotene (2): Studying of particle size distribution, zeta potential, morphology and encapsulation efficiency [Volume 26, Issue 4, 2017, Pages 763-778]
A, MH Production of whipping cream containing low calorie sweeteners stevia and isomalt [Volume 26, Issue 4, 2017, Pages 749-761]
A, R Application of response surface methodology for optimization of hazelnut drying under infrared fluidized bed [Volume 26, Issue 4, 2017, Pages 639-657]
Abedpour, l Influence of ultrasound and osmotic dehydration on apparent density of potato strips during frying [Volume 26, Issue 2, 2016, Pages 247-264]
Azadmard, S Application of ester mono-diglycerid citric acid (Citrem) in replacement of lecithin, on some qualitative characteristics of milk chocolate [Volume 26, Issue 2, 2016, Pages 265-276]
Azad mard, S Effects of adding palm oil on the physicochemical properties of high fat yoghurt [Volume 26, Issue 1, 2016, Pages 151-160]
AzarBad, H Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend [Volume 26, Issue 1, 2016, Pages 139-149]

B

B, M Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes [Volume 26, Issue 3, 2017, Pages 543-561]
B, MR Investigation of the physical and antimicrobial properties of sodium alginate – agar based bionanocomposite film containing nanosilver and cellulose nanofiber [Volume 26, Issue 4, 2017, Pages 601-613]
Bagheri, H Influence of ultrasound and microwave on apparent density of fried potato strips and its kinetic modeling [Volume 26, Issue 1, 2016, Pages 189-201]
Beyghi, H The effect of blanching, pre-drying and frying conditions on quality of fried potato strip [Volume 26, Issue 1, 2016, Pages 177-187]

D

D, J Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes [Volume 26, Issue 3, 2017, Pages 543-561]
D, J Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology [Volume 26, Issue 3, 2017, Pages 563-576]
D, J Gum arabic- caseinate nanocomplexes bearing β-carotene (2): Studying of particle size distribution, zeta potential, morphology and encapsulation efficiency [Volume 26, Issue 4, 2017, Pages 763-778]
D, R Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology [Volume 26, Issue 3, 2017, Pages 563-576]
D, R Gum arabic- caseinate nanocomplexes bearing β-carotene (2): Studying of particle size distribution, zeta potential, morphology and encapsulation efficiency [Volume 26, Issue 4, 2017, Pages 763-778]
Daneshi, m Investigating production of functional chocolate milk using sweetners rebaudioside A, inulin, oligofructose and isomalt [Volume 26, Issue 1, 2016, Pages 123-137]
Darikvand, F Thermoplastic starch-nanosilver-nanoclay nanocomposites: investigation of anti-bacterial effect against Escherichia coli, mechanical and permeability properties [Volume 26, Issue 1, 2016, Pages 161-175]

F

F, A Antibacterial effect of lemon verbena leaf extract against Escherichia coli and Staphylococcus aureus in traditional ice cream [Volume 26, Issue 4, 2017, Pages 737-747]
F, B Drying of apricot slices using osmotic dehydration process (sucrose – salt solutions) [Volume 26, Issue 3, 2017, Pages 491-506]
Fadaee, v Investigating production of functional chocolate milk using sweetners rebaudioside A, inulin, oligofructose and isomalt [Volume 26, Issue 1, 2016, Pages 123-137]

G

G, A Effect of different cooking methods on fatty acid composition of Abu mullet (Liza subviridis) oil treated with fennel alcoholic extract [Volume 26, Issue 3, 2017, Pages 507-518]
G, S Optimization of process parameters for decolorization of melanoidins using powdered activated carbon and determination of their molecular weight by Gel Permeation Chromatography [Volume 26, Issue 3, 2017, Pages 429-443]
G, v Production of starch film by photochemical reactions: Physicochemical characterization [Volume 26, Issue 3, 2017, Pages 519-530]
Gh, B Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology [Volume 26, Issue 3, 2017, Pages 563-576]
GH, B Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes [Volume 26, Issue 3, 2017, Pages 543-561]
Ghanbarzadeh, B Thermoplastic starch-nanosilver-nanoclay nanocomposites: investigation of anti-bacterial effect against Escherichia coli, mechanical and permeability properties [Volume 26, Issue 1, 2016, Pages 161-175]
Ghanbarzadeh, B Influence of ultrasound and microwave on apparent density of fried potato strips and its kinetic modeling [Volume 26, Issue 1, 2016, Pages 189-201]
Golestan, l Increasing of shelf-life of heated ham using natural preservative chitosan as replacing of sodium nitrite [Volume 26, Issue 1, 2016, Pages 99-112]

H

H, M Optimization of process parameters for decolorization of melanoidins using powdered activated carbon and determination of their molecular weight by Gel Permeation Chromatography [Volume 26, Issue 3, 2017, Pages 429-443]
H, M Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology [Volume 26, Issue 3, 2017, Pages 563-576]
H, N Optimization of process parameters for decolorization of melanoidins using powdered activated carbon and determination of their molecular weight by Gel Permeation Chromatography [Volume 26, Issue 3, 2017, Pages 429-443]
Hadad, MH Studying the efficiency of treatments of ozone gas, chitosan edible coating and temperature during palm date storage and optimizing storage conditions by the method of response surface [Volume 26, Issue 1, 2016, Pages 49-60]
Hamdami, N The effect of blanching, pre-drying and frying conditions on quality of fried potato strip [Volume 26, Issue 1, 2016, Pages 177-187]
Hashemi, H Evaluation of oven drying effects on physicochemical and nutritional properties of wheat germ as a functional food supplements [Volume 26, Issue 1, 2016, Pages 37-47]
Hedayati, m Increasing of shelf-life of heated ham using natural preservative chitosan as replacing of sodium nitrite [Volume 26, Issue 1, 2016, Pages 99-112]
Hosein Goli, a Evaluation of physical and antioxidant properties of biodegradable film of hydroxypropylmethylcellulose combined with clove essential oil [Volume 26, Issue 2, 2016, Pages 145-159]
Hosseini, H Comparison of enzymatic and alkaline treatment on hydrolysis yield and properties of tomato seed protein [Volume 26, Issue 2, 2016, Pages 333-343]

J

J, S Evaluation of artificial neural networks (ANNs) in predicting the effects of cleaning, moisture content, temperature and time on the physical and microbial characteristics of wheat [Volume 26, Issue 4, 2017, Pages 577-588]
Jahan bakhsh, M Effects of adding palm oil on the physicochemical properties of high fat yoghurt [Volume 26, Issue 1, 2016, Pages 151-160]

K

K, A Effect of packaging type and storage conditions on physicochemical characteristics, antioxidant activity and microbial load of "ready to eat" pomegranate arils [Volume 26, Issue 3, 2017, Pages 381-395]
K, H Antibacterial effect of lemon verbena leaf extract against Escherichia coli and Staphylococcus aureus in traditional ice cream [Volume 26, Issue 4, 2017, Pages 737-747]
K, M Modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network [Volume 26, Issue 3, 2017, Pages 457-467]
K, M Effect of different cooking methods on fatty acid composition of Abu mullet (Liza subviridis) oil treated with fennel alcoholic extract [Volume 26, Issue 3, 2017, Pages 507-518]
K, M Prediction of almond oxidation stability by determination of conjugated diene and thiobarbituric acid reactive substances [Volume 26, Issue 4, 2017, Pages 589-600]
K, M Phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment [Volume 26, Issue 4, 2017, Pages 659-665]
K, M Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour [Volume 26, Issue 4, 2017, Pages 725-736]

M

M, A Investigating the effect of brewing additives on the antioxidant activity of black tea [Volume 26, Issue 3, 2017, Pages 481-490]
M, A Effect of transglutaminase and polysorbate 20 on foaming properties of egg white [Volume 26, Issue 3, 2017, Pages 531-541]
M, A Evaluation of artificial neural networks (ANNs) in predicting the effects of cleaning, moisture content, temperature and time on the physical and microbial characteristics of wheat [Volume 26, Issue 4, 2017, Pages 577-588]
M, A Study rheological properties of the mixed basil seed gum with guar and salep gums [Volume 26, Issue 4, 2017, Pages 615-625]
M, A Gum arabic- caseinate nanocomplexes bearing β-carotene (2): Studying of particle size distribution, zeta potential, morphology and encapsulation efficiency [Volume 26, Issue 4, 2017, Pages 763-778]
M, B Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour [Volume 26, Issue 4, 2017, Pages 725-736]
M, E Effect of packaging type and storage conditions on physicochemical characteristics, antioxidant activity and microbial load of "ready to eat" pomegranate arils [Volume 26, Issue 3, 2017, Pages 381-395]
M, J Investigating the effect of brewing additives on the antioxidant activity of black tea [Volume 26, Issue 3, 2017, Pages 481-490]
M, M Use of image texture and fractal dimensions analysis for evaluation of the effects of Qudome Shahri and Xanthan on crumb structure of pan bread [Volume 26, Issue 3, 2017, Pages 397-409]
M, M Drying kinetic modelling of Kalle-Ghuchi cultivar pistachio nut using different methods: solar, sun and shade drying [Volume 26, Issue 4, 2017, Pages 627-63]
M, R Effects of shell citron essential oil on chemical and microbiological quality of rainbow trout fillets during refrigerated storage [Volume 26, Issue 3, 2017, Pages 369-379]
M, S Study rheological properties of the mixed basil seed gum with guar and salep gums [Volume 26, Issue 4, 2017, Pages 615-625]
Mohamadzadeh, j Quality features of Picolli pasta, which enriched with wheat bran [Volume 26, Issue 1, 2016, Pages 1-11]
Mohammadi, F Influence of different concentrations of Spirulina platensis on some physicochemical and sensory properties of probiotic spinach yoghurt [Volume 26, Issue 2, 2016, Pages 127-143]
Mortazavi, A Thermoplastic starch-nanosilver-nanoclay nanocomposites: investigation of anti-bacterial effect against Escherichia coli, mechanical and permeability properties [Volume 26, Issue 1, 2016, Pages 161-175]
Mzaheri, M Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend [Volume 26, Issue 1, 2016, Pages 139-149]

N

N, A Modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network [Volume 26, Issue 3, 2017, Pages 457-467]
N, F Effect of tragacanth gum and exopolysaccharide producing starter on quality, textural and microstructural properties of cheddar cheese [Volume 26, Issue 3, 2017, Pages 357-367]
N, S Optimization of production low-calorie muffin with natural sweetener stevia and maltodextrin [Volume 26, Issue 4, 2017, Pages 715-724]

P

P, B Effects of shell citron essential oil on chemical and microbiological quality of rainbow trout fillets during refrigerated storage [Volume 26, Issue 3, 2017, Pages 369-379]
P, R Production of whipping cream containing low calorie sweeteners stevia and isomalt [Volume 26, Issue 4, 2017, Pages 749-761]

R

R, A Effect of different cooking methods on fatty acid composition of Abu mullet (Liza subviridis) oil treated with fennel alcoholic extract [Volume 26, Issue 3, 2017, Pages 507-518]
R, H Application of MPC and Lactobacillus paracasei in the manufacturing of low-fat Lactic cheese and determination of chemical, sensory and physical characteristics [Volume 26, Issue 3, 2017, Pages 469-479]
R, M Prediction of almond oxidation stability by determination of conjugated diene and thiobarbituric acid reactive substances [Volume 26, Issue 4, 2017, Pages 589-600]
R, R Phytic acid reduction in four brans through fermentation, hydration and hydrothermal treatment [Volume 26, Issue 4, 2017, Pages 659-665]
Rashidi, H Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend [Volume 26, Issue 1, 2016, Pages 139-149]

S

S, AR Prediction of almond oxidation stability by determination of conjugated diene and thiobarbituric acid reactive substances [Volume 26, Issue 4, 2017, Pages 589-600]
S, F Modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network [Volume 26, Issue 3, 2017, Pages 457-467]
S, F Effects of temperature and moisture content on some mechanical characteristics of soybeans Under Quasi-static Loading [Volume 26, Issue 4, 2017, Pages 705-714]
S, M Effect of tragacanth gum and exopolysaccharide producing starter on quality, textural and microstructural properties of cheddar cheese [Volume 26, Issue 3, 2017, Pages 357-367]
S, M Optimization of production low-calorie muffin with natural sweetener stevia and maltodextrin [Volume 26, Issue 4, 2017, Pages 715-724]
S, MR Effect of different cooking methods on fatty acid composition of Abu mullet (Liza subviridis) oil treated with fennel alcoholic extract [Volume 26, Issue 3, 2017, Pages 507-518]
S, N Effect of packaging type and storage conditions on physicochemical characteristics, antioxidant activity and microbial load of "ready to eat" pomegranate arils [Volume 26, Issue 3, 2017, Pages 381-395]
Shobar, r Effect of green tea extract and vacuum packaging on shelf life of shrimp during 10 days of refrigerated storage [Volume 26, Issue 1, 2016, Pages 203-215]

T

T, H Drying kinetic modelling of Kalle-Ghuchi cultivar pistachio nut using different methods: solar, sun and shade drying [Volume 26, Issue 4, 2017, Pages 627-63]
T, H Antibacterial effect of lemon verbena leaf extract against Escherichia coli and Staphylococcus aureus in traditional ice cream [Volume 26, Issue 4, 2017, Pages 737-747]

V

V, R Effects of shell citron essential oil on chemical and microbiological quality of rainbow trout fillets during refrigerated storage [Volume 26, Issue 3, 2017, Pages 369-379]