Food Research Journal - Articles List

Volume & Issue: Volume 22, Issue 2, August 2012, Pages 103-214

Effect of climatic factors on the oil content, physicochemical properties and fatty acids of castor oil

Pages 103-112

Using Iranian locust bean gum to produce ketchup sauce in comparison with commercial locust bean gum and tragacanth gum

Pages 113-122

Antagonistic effect of bacteriocines produced by lactobacilli isolated from West Azerbaijan’s Kuppeh cheese

Pages 123-130

Effect of storage at different temperatures on moisture content, total soluble solids, acidity and pH of dates (Kabkab variety)

Pages 131-140

Effect of hull-less barley beta-glucan as a fat mimetic on physicochemical, textural and sensory properties of low fat mayonnaise

Pages 141-154

Optimization of low-calorie quince jam production with Stevioside sweetener

Pages 155-164

The effect of type and amounts of three different stabilizers on stability, rheological and sensory properties of chocolate milks

Pages 165-173

Proper functional form selection to analyze meat demand in Iran

Pages 175-187

Effect of 1-methylcyclopropene treatment in α-farnesene production, its oxidation and antioxidant activity in Granny Smith apple fruit skin during storage

Pages 189-199

Effects of transglutaminase treatment on Lactobacillus casei viability, physicochemical and sensory properties of nonfat stirred yoghurt

Pages 201-214

Food Research Journal

Journal Archive

Volume 33 (2023)

Volume 32 (2022)

Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

Volume 28 (2018)

Volume 27 (2017)

Volume 26 (2016)

Volume 25 (2015)

Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)