Food Research Journal - Articles List

Volume & Issue: Volume 24, Issue 3, December 2014

Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil

Pages 307-314

Effect of titanium dioxide nanoparticles on three varieties of table grapes (BidaneSefid, Gezel Ozom and Rish Baba) shelf life and controlling postharvest decay properties

Pages 315-324

Properties of blueberry nanoparticle encapsulation by inulin and β cyclodextrin

Pages 325-334

Isolation, biochemical and molecular identification of probiotic bacteria from traditional buffalo milk and yogurt of Khoi city

Pages 335-349

Efficacy evaluation of ozon on microbial quality and annihilate of larvae on saffron

Pages 351-361

Improvement quality of barbari bread with potato puree

Pages 363-373

A functional biscuit prepared by addition of phenolic extracts of mint (Mentha spicata L.) and mulberry (Morus indica L.) leaves

Pages 375-386

Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise

Pages 387-398

Evaluation of toxicogenic potential of Aspergillus tubingensis isolates from grape and raisin in southern regions of East Azarbaijan province

Pages 399-411

Evaluation of physicochemical and sensory properties of pasteurized cheese produced using sheep Lactobacillus csei and Plantarum strains isolated from traditional Lighvan cheese

Pages 413-423

Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel

Pages 425-437

Application of starch foams containing cinnamon essential oils to prevent mold growth and improve shelflife of packaged bread

Pages 439-452

Effect of sourdough and chemical acidification on electrophoretic pattern of polymeric proteins of wheat gluten

Pages 453-462

Influence of microencapsulation of indigenous probiotic lactobacillus plantarum on bacterial survival in simulated gastrointestinal conditions

Pages 463-472

Evaluation of the methyl gallate effect on oxidation kinetic of purified kilka fish oil using sensitivity analysis based on artificial neural networks modeling

Pages 473-485

Food Research Journal

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Volume 33 (2023)

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