Food Research Journal - Author Index

A

A, A Analysis and comparison of nutrients and caloric values of fillets fish fresh and processed of Carangoides ferdau [Volume 27, Issue 2, 2017, Pages 17-23]
A, B Effect of transglutaminase enzyme and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream [Volume 27, Issue 1, 2017, Pages 13-26]
A, H Influence of microencapsulation of indigenous probiotic Lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions [Volume 27, Issue 1, 2017, Pages 183-191]
A, H Investigation of the physical and antioxidant properties of bacterial cellulose active film containing Scrophularia striata extract [Volume 27, Issue 2, 2017, Pages 51-62]
A, H Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt [Volume 27, Issue 3, 2017, Pages 77-89]
A, L Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique [Volume 27, Issue 1, 2017, Pages 159-170]
A, M Effect of ultrasound waves on the amount of ascorbic acid extraction from fennel seeds and potential of its extraction for improvement of antioxidant properties [Volume 27, Issue 1, 2017, Pages 59-71]
A, M Effect of storage conditions on non-enzymatic browning of white grape juice concentrate [Volume 27, Issue 1, 2017, Pages 151-158]
A, MH Investigation drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut drying process [Volume 27, Issue 1, 2017, Pages 127-139]
A, MH Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit [Volume 27, Issue 3, 2017, Pages 23-35]
A, N Assessment of Bifidobacterium bifidum ability to adsorption of Aflatoxin M1 in probiotic yoghurt [Volume 27, Issue 2, 2017, Pages 149-162]
A, S Evaluating performance of one-step method and ultrasonic waves in production of nano-liposomes containing vitamin C [Volume 27, Issue 2, 2017, Pages 103-119]
Abbaszadeh, R Evaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread [Volume 27, Issue 4, 2017, Pages 37-48]
Abdousi, V Effects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of two varieties of strawberries during shelf- life [Volume 27, Issue 4, 2017, Pages 87-102]
AH, A Effect of ultrasound waves on the amount of ascorbic acid extraction from fennel seeds and potential of its extraction for improvement of antioxidant properties [Volume 27, Issue 1, 2017, Pages 59-71]
Ahmadi, M Preservation the quality of fresh cut persimmon by organic acids and 1-MCP [Volume 27, Issue 4, 2017, Pages 61-72]
Akbarian Moghari, A Study on the effect of type and concentration of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh produced by separator method [Volume 27, Issue 4, 2017, Pages 11-22]
Alikord, M Identification in meat products authentication [Volume 27, Issue 4, 2017, Pages 73-86]
Alipour, M Effects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental models [Volume 27, Issue 4, 2017, Pages 1-10]
Alizadeh, M Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions [Volume 27, Issue 4, 2017, Pages 159-170]
Almasi, H Effect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storage [Volume 27, Issue 4, 2017, Pages 103-119]
AR, Z Effect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin [Volume 27, Issue 1, 2017, Pages 73-84]
AR, Z Evaluation of phenolic, flavonoid contents and antioxidant activity of queous and alcoholic extract of Rosa Canina L. fruits north of Iran [Volume 27, Issue 3, 2017, Pages 65-76]
Asefi, N Antioxidative effect of Urtica dioica extract on quality characteristics of rapeseed oil and comparison with TBHQ during deep frying SS Ryazi1 and N Asefi 2* [Volume 27, Issue 3, 2017, Pages 151-163]
Asefi, N Effect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spices [Volume 27, Issue 4, 2017, Pages 145-157]
Ayaseh, A Production of probiotic carrot juice with using of Lactococcus lactis [Volume 27, Issue 4, 2017, Pages 183-191]

B

B, H Effect of storage conditions on non-enzymatic browning of white grape juice concentrate [Volume 27, Issue 1, 2017, Pages 151-158]
B, H Study of chemical composition of Eriobotrya japonica L. and extraction of its polysaccharide as an antioxidant [Volume 27, Issue 1, 2017, Pages 171-181]
B, Sh Effect of carrageenan and carboxy methyl cellulose coating during osmotic dehydration on drying time and rehydration of Golden delicious apples [Volume 27, Issue 2, 2017, Pages 63-74]
B, SH The effect of green tea and lemon essential oils on the physicochemical, microbial and sensory properties of oily cake [Volume 27, Issue 3, 2017, Pages 125-137]
Basiri, AR Evaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread [Volume 27, Issue 4, 2017, Pages 37-48]

D

D, J Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique [Volume 27, Issue 1, 2017, Pages 159-170]
D, M The effect of temperature and freezing rates on the quality and morphology of ice crystals in frozen lamb meat [Volume 27, Issue 1, 2017, Pages 141-150]
D, R Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt [Volume 27, Issue 3, 2017, Pages 77-89]
Danesh, E Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology [Volume 27, Issue 4, 2017, Pages 193-207]
Dhanbarzadeh, B Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology [Volume 27, Issue 4, 2017, Pages 193-207]
Dolatabadi, M Assessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oil [Volume 27, Issue 4, 2017, Pages 23-35]

E

E, h Studying of the effect of nanoclay and citric acid on the physical and antioxidant properties of Thyme extract loaded starch-CMC active film [Volume 27, Issue 1, 2017, Pages 85-98]
E, M The effect of temperature and amplitude of pulsed ultrasound on yield, kinetics and extraction thermodynamics of solvent extraction of grape (Siah-Sardasht cv.) seed oil [Volume 27, Issue 2, 2017, Pages 41-50]
Ebrahimi, M Evaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread [Volume 27, Issue 4, 2017, Pages 37-48]
Erfani, J Preservation the quality of fresh cut persimmon by organic acids and 1-MCP [Volume 27, Issue 4, 2017, Pages 61-72]
Esmailzadeh, R Assessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oil [Volume 27, Issue 4, 2017, Pages 23-35]
Ezazi, M Study on the effect of type and concentration of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh produced by separator method [Volume 27, Issue 4, 2017, Pages 11-22]

F

F, B Comparing the effect of osmotic, hot air oven and microwave methods of drying on physicochemical and sensory properties of strawberry [Volume 27, Issue 2, 2017, Pages 187-202]
F, MH Technological properties of the Lactobacilli isolated from traditional sourdoughs for bread making [Volume 27, Issue 3, 2017, Pages 13-22]
F, P Evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea Flour [Volume 27, Issue 1, 2017, Pages 99-110]
Farahnaki, A Effects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental models [Volume 27, Issue 4, 2017, Pages 1-10]

G

G, A Technological properties of the Lactobacilli isolated from traditional sourdoughs for bread making [Volume 27, Issue 3, 2017, Pages 13-22]
G, B Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique [Volume 27, Issue 1, 2017, Pages 159-170]
G, H Investigation drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut drying process [Volume 27, Issue 1, 2017, Pages 127-139]
G, M Evaluation of physicochemical and functional properties of wheat, sugar beet and potato dietary fiber [Volume 27, Issue 1, 2017, Pages 1-12]
G, M Effect of ultrasound waves on the amount of ascorbic acid extraction from fennel seeds and potential of its extraction for improvement of antioxidant properties [Volume 27, Issue 1, 2017, Pages 59-71]
G, M Effect of ultrasound waves on the amount of ascorbic acid extraction from fennel seeds and potential of its extraction for improvement of antioxidant properties [Volume 27, Issue 1, 2017, Pages 59-71]
G, n Effect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin [Volume 27, Issue 1, 2017, Pages 73-84]
GhanbariAsl, H Effect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spices [Volume 27, Issue 4, 2017, Pages 145-157]
Gheisari, HR Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]

H

H, A Physio-chemical and textural attributes of Frankfurter sausage formulate with Talang queenfish (Scomberoides commersonnianus) fillet mince [Volume 27, Issue 3, 2017, Pages 47-64]
H, F Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
H, M Study of chemical composition of Eriobotrya japonica L. and extraction of its polysaccharide as an antioxidant [Volume 27, Issue 1, 2017, Pages 171-181]
H, M Increasing oxidative stability of walnut kernel by whey protein isolate coating [Volume 27, Issue 3, 2017, Pages 91-102]
H, N The effect of temperature and freezing rates on the quality and morphology of ice crystals in frozen lamb meat [Volume 27, Issue 1, 2017, Pages 141-150]
H, S Study of chemical composition of Eriobotrya japonica L. and extraction of its polysaccharide as an antioxidant [Volume 27, Issue 1, 2017, Pages 171-181]
H, S Evaluation of the variability in proximate composition of Macrobrachium nipponense during spawning season [Volume 27, Issue 3, 2017, Pages 115-124]
H, SH Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
H, SJ Performance evaluation of an automatic solar dryer for grape, fig and plum [Volume 27, Issue 2, 2017, Pages 91-102]
H, SMB The effect of temperature and amplitude of pulsed ultrasound on yield, kinetics and extraction thermodynamics of solvent extraction of grape (Siah-Sardasht cv.) seed oil [Volume 27, Issue 2, 2017, Pages 41-50]
Hamdami, N Effect of freezing and final frying conditions on physical properties of chicken nugget [Volume 27, Issue 3, 2017, Pages 165-173]
Hanifiyan, Sh Effect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spices [Volume 27, Issue 4, 2017, Pages 145-157]
Hasanzadeh, H Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions [Volume 27, Issue 4, 2017, Pages 159-170]
HassanFAmyan, F Production of conjugated linoleic acid nano emulsion by spontaneous method and enrichment of low-fat pasteurized milk by it [Volume 27, Issue 4, 2017, Pages 135-145]
Hojati, M The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt [Volume 27, Issue 4, 2017, Pages 171-181]
Homayooni Rad, A Identification in meat products authentication [Volume 27, Issue 4, 2017, Pages 73-86]

I

I, J Evaluation of the variability in proximate composition of Macrobrachium nipponense during spawning season [Volume 27, Issue 3, 2017, Pages 115-124]

J

J, F Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit [Volume 27, Issue 3, 2017, Pages 23-35]
J, H Study of chemical composition of Eriobotrya japonica L. and extraction of its polysaccharide as an antioxidant [Volume 27, Issue 1, 2017, Pages 171-181]
J, P Comparison of different milk permeate concentration (mineralized and demineralized) effect on oily cake quality characteristics [Volume 27, Issue 3, 2017, Pages 103-113]
J, SA Biochemical, textural properties and sensory evaluation of incorporated red meat and Common carp surimi burger during frozen storage at -18ºC [Volume 27, Issue 1, 2017, Pages 37-58]
J, SA Physio-chemical and textural attributes of Frankfurter sausage formulate with Talang queenfish (Scomberoides commersonnianus) fillet mince [Volume 27, Issue 3, 2017, Pages 47-64]
J, SH Evaluation of the variability in proximate composition of Macrobrachium nipponense during spawning season [Volume 27, Issue 3, 2017, Pages 115-124]
J, SM Effect of carrageenan and carboxy methyl cellulose coating during osmotic dehydration on drying time and rehydration of Golden delicious apples [Volume 27, Issue 2, 2017, Pages 63-74]
Jahanbakhshian, N Effect of freezing and final frying conditions on physical properties of chicken nugget [Volume 27, Issue 3, 2017, Pages 165-173]
Javanmard, M Evaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread [Volume 27, Issue 4, 2017, Pages 37-48]
Jooyandeh, H The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt [Volume 27, Issue 4, 2017, Pages 171-181]

K

K, A Comparison of different milk permeate concentration (mineralized and demineralized) effect on oily cake quality characteristics [Volume 27, Issue 3, 2017, Pages 103-113]
K, D Performance evaluation of an automatic solar dryer for grape, fig and plum [Volume 27, Issue 2, 2017, Pages 91-102]
K, M Influence of microencapsulation of indigenous probiotic Lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions [Volume 27, Issue 1, 2017, Pages 183-191]
K, M Effect of primary preparation on Cyprinus carpio quality during refrigerated storage [Volume 27, Issue 2, 2017, Pages 1-15]
K, M Effect of carrageenan and carboxy methyl cellulose coating during osmotic dehydration on drying time and rehydration of Golden delicious apples [Volume 27, Issue 2, 2017, Pages 63-74]
K, M Effects of salt addition during wheat conditioning on rheological properties of dough [Volume 27, Issue 3, 2017, Pages 37-46]
K, MR Effect of xanthan and guar gum on intensity of crystalline and coldness of dietetic ice cream containing stevia and inulin [Volume 27, Issue 1, 2017, Pages 73-84]
K, MR Evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea Flour [Volume 27, Issue 1, 2017, Pages 99-110]
Keramat, J Identification in meat products authentication [Volume 27, Issue 4, 2017, Pages 73-86]
Kh, A Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt [Volume 27, Issue 3, 2017, Pages 77-89]
Kh, M Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices [Volume 27, Issue 1, 2017, Pages 111-126]
Kh, N Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit [Volume 27, Issue 3, 2017, Pages 23-35]
Kh, T Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
Khadem, M Effect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storage [Volume 27, Issue 4, 2017, Pages 103-119]
Khademi, O Preservation the quality of fresh cut persimmon by organic acids and 1-MCP [Volume 27, Issue 4, 2017, Pages 61-72]
Khakbaz, M The investigation of rheological and physicochemical characteristics of new formulation of juice produced by combination of sour cherry and red grape, fortified with inulin dietary fibre as a prebiotic product [Volume 27, Issue 4, 2017, Pages 121-134]
Khishgadam, H The investigation of rheological and physicochemical characteristics of new formulation of juice produced by combination of sour cherry and red grape, fortified with inulin dietary fibre as a prebiotic product [Volume 27, Issue 4, 2017, Pages 121-134]

L

L, M Effect of chitosan and calcium chloride on trend of Quantitative and qualitative changes of Indian jujube (Zizphus Mauritinia) during storage [Volume 27, Issue 2, 2017, Pages 163-173]
Lak, V Effects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storage [Volume 27, Issue 4, 2017, Pages 49-60]

M

M, B Effects of salt addition during wheat conditioning on rheological properties of dough [Volume 27, Issue 3, 2017, Pages 37-46]
M, E Influence of microencapsulation of indigenous probiotic Lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions [Volume 27, Issue 1, 2017, Pages 183-191]
M, J Evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea Flour [Volume 27, Issue 1, 2017, Pages 99-110]
M, M Preparation and study of permeability and water-related properties of squash-based edible sheets using response surface methodology [Volume 27, Issue 2, 2017, Pages 25-39]
M, mh Study on the effect of Ziziphora clinopodioides essential oil and methanolic pomegranate peel extract on physical, mechanical and antibacterial properties of edible chitosan film [Volume 27, Issue 2, 2017, Pages 121-134]
MA, HR Effect of transglutaminase enzyme and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream [Volume 27, Issue 1, 2017, Pages 13-26]
Majzoobi, M Effects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental models [Volume 27, Issue 4, 2017, Pages 1-10]
Mesbahi, Gh Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]
Meshkini, S Effect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storage [Volume 27, Issue 4, 2017, Pages 103-119]
MM, J Increasing oxidative stability of walnut kernel by whey protein isolate coating [Volume 27, Issue 3, 2017, Pages 91-102]
Mohammadi, M Effects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storage [Volume 27, Issue 4, 2017, Pages 49-60]
Momtaz, H Identification in meat products authentication [Volume 27, Issue 4, 2017, Pages 73-86]
Moosavi Nasab, m Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]
Mozafari, AA Effects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of two varieties of strawberries during shelf- life [Volume 27, Issue 4, 2017, Pages 87-102]

N

N, E Evaluation of the variability in proximate composition of Macrobrachium nipponense during spawning season [Volume 27, Issue 3, 2017, Pages 115-124]
N, L The effect of green tea and lemon essential oils on the physicochemical, microbial and sensory properties of oily cake [Volume 27, Issue 3, 2017, Pages 125-137]
Nasiri, SM Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]
Niakosari, M Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]

O

Orouji, I Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology [Volume 27, Issue 4, 2017, Pages 193-207]

P

P, M Effect of storage conditions on non-enzymatic browning of white grape juice concentrate [Volume 27, Issue 1, 2017, Pages 151-158]
P, M Investigation of the physical and antioxidant properties of bacterial cellulose active film containing Scrophularia striata extract [Volume 27, Issue 2, 2017, Pages 51-62]
P, S Investigation of the physical and antioxidant properties of bacterial cellulose active film containing Scrophularia striata extract [Volume 27, Issue 2, 2017, Pages 51-62]
P, SH Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder [Volume 27, Issue 2, 2017, Pages 75-90]
P, SH Technological properties of the Lactobacilli isolated from traditional sourdoughs for bread making [Volume 27, Issue 3, 2017, Pages 13-22]
PA, R Effect of transglutaminase enzyme and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream [Volume 27, Issue 1, 2017, Pages 13-26]
Pezeshzi, A Production of conjugated linoleic acid nano emulsion by spontaneous method and enrichment of low-fat pasteurized milk by it [Volume 27, Issue 4, 2017, Pages 135-145]

R

R, L Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique [Volume 27, Issue 1, 2017, Pages 159-170]
R, L Influence of microencapsulation of indigenous probiotic Lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions [Volume 27, Issue 1, 2017, Pages 183-191]
R, L Effect of xanthan and arabic gum on quality characteristics of Nougat sweet [Volume 27, Issue 2, 2017, Pages 175-186]
R, M Investigation of DEHA plasticizer migration from PET into lemon juice model system by optimized liquid–liquid microextraction technique [Volume 27, Issue 1, 2017, Pages 159-170]
R, s Evaluation of phenolic, flavonoid contents and antioxidant activity of queous and alcoholic extract of Rosa Canina L. fruits north of Iran [Volume 27, Issue 3, 2017, Pages 65-76]
R, S Studying of the effect of nanoclay and citric acid on the physical and antioxidant properties of Thyme extract loaded starch-CMC active film [Volume 27, Issue 1, 2017, Pages 85-98]
R, S The effect of temperature and amplitude of pulsed ultrasound on yield, kinetics and extraction thermodynamics of solvent extraction of grape (Siah-Sardasht cv.) seed oil [Volume 27, Issue 2, 2017, Pages 41-50]
R, S Effect of chitosan and calcium chloride on trend of Quantitative and qualitative changes of Indian jujube (Zizphus Mauritinia) during storage [Volume 27, Issue 2, 2017, Pages 163-173]
Raftani, Z Assessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oil [Volume 27, Issue 4, 2017, Pages 23-35]
Rahimi, R Effects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of two varieties of strawberries during shelf- life [Volume 27, Issue 4, 2017, Pages 87-102]
Rajaei, M Effects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storage [Volume 27, Issue 4, 2017, Pages 49-60]
RB, M Evaluating performance of one-step method and ultrasonic waves in production of nano-liposomes containing vitamin C [Volume 27, Issue 2, 2017, Pages 103-119]
Rezazad Bari, M Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions [Volume 27, Issue 4, 2017, Pages 159-170]
Riazi, ss Antioxidative effect of Urtica dioica extract on quality characteristics of rapeseed oil and comparison with TBHQ during deep frying SS Ryazi1 and N Asefi 2* [Volume 27, Issue 3, 2017, Pages 151-163]

S

S, A Application of intermittent microwave – convective hot air technique on quality and nutritional characteristics of dried kiwi slices [Volume 27, Issue 1, 2017, Pages 111-126]
S, Kh Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder [Volume 27, Issue 2, 2017, Pages 75-90]
S, M Assessment of Bifidobacterium bifidum ability to adsorption of Aflatoxin M1 in probiotic yoghurt [Volume 27, Issue 2, 2017, Pages 149-162]
S, P Effect of xanthan and arabic gum on quality characteristics of Nougat sweet [Volume 27, Issue 2, 2017, Pages 175-186]
S, S Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
S, SE Effect of carrageenan and carboxy methyl cellulose coating during osmotic dehydration on drying time and rehydration of Golden delicious apples [Volume 27, Issue 2, 2017, Pages 63-74]
S, Sh Investigation of the physical and antioxidant properties of bacterial cellulose active film containing Scrophularia striata extract [Volume 27, Issue 2, 2017, Pages 51-62]
Safaei, Z Study on surimi chips and fish chips production as alternatives for low nutritional value snacks [Volume 27, Issue 3, 2017, Pages 175-187]
Seidi, M Effects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storage [Volume 27, Issue 4, 2017, Pages 49-60]
Sh, B Effect of primary preparation on Cyprinus carpio quality during refrigerated storage [Volume 27, Issue 2, 2017, Pages 1-15]
Sh, F Preparation and study of permeability and water-related properties of squash-based edible sheets using response surface methodology [Volume 27, Issue 2, 2017, Pages 25-39]
Sh, M Biochemical, textural properties and sensory evaluation of incorporated red meat and Common carp surimi burger during frozen storage at -18ºC [Volume 27, Issue 1, 2017, Pages 37-58]
Sh, N Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
Sh, SA Evaluation of concentrating method on physicochemical properties and flow behavior of tangerine juice concentrate [Volume 27, Issue 3, 2017, Pages 1-12]
Sh, Sh Comparing the effect of osmotic, hot air oven and microwave methods of drying on physicochemical and sensory properties of strawberry [Volume 27, Issue 2, 2017, Pages 187-202]
Sh, Y Study on the effect of Ziziphora clinopodioides essential oil and methanolic pomegranate peel extract on physical, mechanical and antibacterial properties of edible chitosan film [Volume 27, Issue 2, 2017, Pages 121-134]
Shahedi, m Effect of freezing and final frying conditions on physical properties of chicken nugget [Volume 27, Issue 3, 2017, Pages 165-173]
S N, L Comparison of different milk permeate concentration (mineralized and demineralized) effect on oily cake quality characteristics [Volume 27, Issue 3, 2017, Pages 103-113]

T

T, A Preparation and study of permeability and water-related properties of squash-based edible sheets using response surface methodology [Volume 27, Issue 2, 2017, Pages 25-39]
T, F Assessment of Bifidobacterium bifidum ability to adsorption of Aflatoxin M1 in probiotic yoghurt [Volume 27, Issue 2, 2017, Pages 149-162]
T, K Investigation drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut drying process [Volume 27, Issue 1, 2017, Pages 127-139]
T, z The effect of green tea and lemon essential oils on the physicochemical, microbial and sensory properties of oily cake [Volume 27, Issue 3, 2017, Pages 125-137]
Taban, H Production of probiotic carrot juice with using of Lactococcus lactis [Volume 27, Issue 4, 2017, Pages 183-191]
T Y, F Preparation and study of permeability and water-related properties of squash-based edible sheets using response surface methodology [Volume 27, Issue 2, 2017, Pages 25-39]

V

V, A Investigation drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut drying process [Volume 27, Issue 1, 2017, Pages 127-139]
V, M Evaluation of physicochemical and functional properties of wheat, sugar beet and potato dietary fiber [Volume 27, Issue 1, 2017, Pages 1-12]
V, MJ Evaluation of physicochemical and functional properties of wheat, sugar beet and potato dietary fiber [Volume 27, Issue 1, 2017, Pages 1-12]

Y

Y, G Technological properties of the Lactobacilli isolated from traditional sourdoughs for bread making [Volume 27, Issue 3, 2017, Pages 13-22]
Y, M Correlation of rheological properties of flour from some commercial Iranian wheat cultivars with mechanical attributes of bscuit [Volume 27, Issue 3, 2017, Pages 23-35]
Y, S Comparison of different milk permeate concentration (mineralized and demineralized) effect on oily cake quality characteristics [Volume 27, Issue 3, 2017, Pages 103-113]
Y, Z Investigation drying kinetic, effective diffusivity coefficient and activation energy in shelled hazelnut drying process [Volume 27, Issue 1, 2017, Pages 127-139]
Yadegarfar, Gh Identification in meat products authentication [Volume 27, Issue 4, 2017, Pages 73-86]
YAdmellat, M The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt [Volume 27, Issue 4, 2017, Pages 171-181]
Yari, A Production of probiotic carrot juice with using of Lactococcus lactis [Volume 27, Issue 4, 2017, Pages 183-191]

Z

Z, M Investigation of the physical and antioxidant properties of bacterial cellulose active film containing Scrophularia striata extract [Volume 27, Issue 2, 2017, Pages 51-62]
Z, S Analysis and comparison of nutrients and caloric values of fillets fish fresh and processed of Carangoides ferdau [Volume 27, Issue 2, 2017, Pages 17-23]
Z, Y Preparation and study of permeability and water-related properties of squash-based edible sheets using response surface methodology [Volume 27, Issue 2, 2017, Pages 25-39]
Zeinali, F Study on the effect of type and concentration of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh produced by separator method [Volume 27, Issue 4, 2017, Pages 11-22]