Food Research Journal - Articles List

Volume & Issue: Volume 22, Issue 4, February 2013, Pages 361-497

Effects of NaCl concentration on native and acetylated wheat gluten

Pages 361-371

Study of the oxidation kinetic parameters affected by different concentrations of galic acid

Pages 373-382

Study on cholesterol removal by Lactobacillus reuteri and its survival in simulated gastrointestinal tract and yogurt

Pages 383-393

Optimizing quality characteristicsof semiwet kumquat with osmotic-ultrasonic methods

Pages 395-409

Effect of moisture contant, rotational speed and duration of test on breakage susceptibility of rice bulk sample by a modifieid centrafugal tester

Pages 411-420

Improvement of box cake quality using instant wheat starch

Pages 421-429

Comparing different methods for evaluating gassing power and

Pages 431-442

Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber

Pages 443-454

Study of staling phenomenon ingluten-free bread prepared from Iranian rice flour cultivars

Pages 455-464

temperature and time of acidic extraction on the yield and characterization of pectin obtained from pumpkin waste

Pages 465-475

Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811

Pages 477-486

Reduction of patulin in apple juice concentrates by using folic and pantothenic acids

Pages 487-497

Food Research Journal

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Volume 34 (2024)

Volume 33 (2023)

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Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

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Volume 27 (2017)

Volume 26 (2016)

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Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)