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Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C

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Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean

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The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples

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Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant

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antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization

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parva abdolahi; reza Esmaeilzadeh kenari; reza farahmandfar; Maryam Azizkhani

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Optimization of extraction yield and physicochemical and functional properties of Roman nettle

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Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life

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Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties

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Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method

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10.22034/fr.2023.53377.1849

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