Keyword Index

A

  • Acid treatment Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
  • Acorn Flour Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Acoustic stiffness Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Acrylamide The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Acrylamide Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
  • Activated soybean flour The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
  • Active coating Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Active packaging Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
  • Airborne ultrasonic Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
  • Alcalase enzyme Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
  • Alkalase Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Alkalization The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Aloe vera The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
  • Aloe vera Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Aloe vera gel Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
  • Alyssum homolocarpum Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
  • Amino acids The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
  • Anise Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Anisidine Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Anisidine value The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Anthocyanin Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
  • Anthocyanin Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
  • Anthocyanin Production of smart film based on gelatin/chitosan nanofibers containing common poppy petals anthocyanins to monitor shrimp spoilage [Volume 34, Issue 2, 2024, Pages 15-30]
  • Anthocyanins Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
  • Anti-adhesion Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Anti-adhesion Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Antibacterial Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Antibacterial activity Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
  • Antibacterial activity Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Antimicrobial The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Antimicrobial Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Antimicrobial activity Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
  • Antimicrobial activity Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Antimicrobial coating Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
  • Antimicrobial effect Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Antioxidant Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
  • Antioxidant The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Antioxidant Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
  • Antioxidant The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Antioxidant Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Antioxidant Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Antioxidant Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Antioxidant Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Antioxidant Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Antioxidant active film Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
  • Antioxidant active nanofibers Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
  • Antioxidant Activity Effect of thyme and ginger metanoic extraction on the oxidative stability of sunflower oil [Volume 30, Issue 3, 2020, Pages 107-121]
  • Antioxidant Activity Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
  • Antioxidant Activity The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
  • Antioxidant Activity Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Antioxidant Activity Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Antioxidant Activity Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
  • Antioxidant Activity Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates [Volume 32, Issue 1, 2022, Pages 123-135]
  • Antioxidant Activity Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Antioxidant Activity antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
  • Antioxidant Activity Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Antioxidant Activity The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Antioxidant Activity The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]
  • Antioxidant Activity Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Antioxidant Activity Evaluation of physicochemical, antimicrobial, and antioxidant properties of the set yogurt containing anthocyanin extract of pomegranate peel during storage [Volume 35, Issue 3, 2025, Pages 73-87]
  • Antioxidant Activity Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Antioxidant activity، Extraction Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
  • Antioxidant power Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Antioxidant properties Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
  • Antioxidant properties production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
  • Anzali Wetland The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
  • Anzali Wetland Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
  • Apple Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Approximate compounds The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
  • Apricot fruit Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Aqueous Cinnamon Extract Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
  • Aromatic compounds Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
  • Artificial neural network Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
  • Artificial neural network Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
  • Artificial neural network Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Ascorbic acid Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
  • Ascorbic acid Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Aseptic Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
  • Astaxanthin Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Atmospheric pressure The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Azolla The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]

B

  • Bacillus coagulans Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
  • Bakery Products Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
  • Bakery Products Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Bakery quality Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Baking bed Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Baking machine Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Balangu Lallemantia native gum Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Balangu seed gum Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
  • Balsamic vinegar Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
  • Bamboo Fiber Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
  • Basil seed gum Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
  • Basil seed gum The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Basil seed gum The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Beef Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
  • Beefsteak Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
  • Beeswax Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
  • Beeswax Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Bell Pepper Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
  • Beta-carotene The effect of different ratios of lecithin-cholesterol on the encapsulation stability of beta-carotene loaded nanoliposomes [Volume 33, Issue 4, 2023, Pages 131-149]
  • Beta-cyclodextrin Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Bifidobacterium bifidum Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]
  • Bifidobacterium lactis Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
  • Bifidobacterium lactis BB12 Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
  • Bioactive compounds Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]
  • Bioactive compounds Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Bioactive peptide Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
  • Bioactive peptide Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
  • Biodegradability Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
  • Biot number Evaluation of kinetics and estimation of temperature-dependent mass transfer coefficients for pectin extraction from watermelon rind [Volume 35, Issue 4, 2025, Pages 39-56]
  • Biscuit Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Bitterness The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
  • Blackberry Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
  • Black Spot The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
  • Bleaching of beta-carotene: linoleic acid Evaluation of physicochemical, antimicrobial, and antioxidant properties of the set yogurt containing anthocyanin extract of pomegranate peel during storage [Volume 35, Issue 3, 2025, Pages 73-87]
  • Blended film Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
  • Brix The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Broccoli Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
  • Broccoli juice Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
  • Broiler Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
  • Browning Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
  • Browning The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Bruising Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Button mushroom Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
  • Button mushroom The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Butyric acid glyceride Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]

C

  • Caffeine Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Calcium Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
  • Camarosa cultivar The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
  • Caraway The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Carbon dioxide Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
  • Carboxy methyl cellulose Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Carboxymethyl cellulose Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
  • Carotenoid extract quinoa antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
  • Carrot The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Carrot juice Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • Carrot powder Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
  • Catechin hydrate Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • CCP Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Chamomile Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
  • Chamomile Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]
  • Cheese Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Cheese whey Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
  • Chemical Characteristics The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Chemical composition Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
  • Chemical composition Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
  • Chemical composition The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Chia seeds Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Chicken Egg Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Chitosan The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
  • Chitosan Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Chitosan Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
  • Chitosan Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
  • Chitosan The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
  • Chitosan The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
  • Chitosan / Ag nanocomposite Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
  • Cholesterol Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Cholesterol The effect of different ratios of lecithin-cholesterol on the encapsulation stability of beta-carotene loaded nanoliposomes [Volume 33, Issue 4, 2023, Pages 131-149]
  • Cholesterol Absorption Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • CIELAB colorimetric system Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Cinnamon The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
  • Citron peel Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
  • Coating The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
  • Coating Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Coating Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
  • Coating The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste [Volume 35, Issue 4, 2025, Pages 57-72]
  • Cocoa powder The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Coffee Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
  • Coffee Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Color The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
  • Color Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Color Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Colorimetry Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Color loss Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
  • Color parameters Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Color values Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Colour The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Common mallow Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
  • Compressed tablet Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
  • Comsol Multiphysics CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
  • Condensation The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Conservation laws of momentum Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Copigmentation Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
  • Cordierite Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Cordierite-mullite Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Cornelian cherry Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Corn Tassel Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Correlation coefficient Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
  • Cowpea Seed Extract The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
  • Cress seed gum The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Crocin The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Crustacean wastes Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Crust hardness Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Cucumber Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
  • Cumin Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
  • Cumin Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Cumin The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
  • Cydonia Oblong native gum Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Cyprinus carpio Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]

D

  • Dairy beverage Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Dairy beverage Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
  • Date kernel Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
  • Date seed Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Date Syrup CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
  • Decontamination Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
  • Density Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Density Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Desorption isotherms Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
  • Dielectric barrier discharge Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
  • Diet Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
  • Diet Luz Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Digestibility Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
  • Donuts Investigate the properties of donuts prepared with vaseline cinnamon portulaca seed powder [Volume 32, Issue 2, 2022, Pages 15-30]
  • Doogh Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • D-optimal mixed design 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 [Volume 33, Issue 1, 2023, Pages 143-164]
  • Double tube heat exchanger Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
  • Dried apricot Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
  • Drought tolerance Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Drying Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
  • Drying The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
  • Drying Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Drying Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
  • Drying Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
  • Drying kinetics The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Drying kinetics Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]
  • Drying time Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]

E

  • Earthenware Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Echinophora platyloba essential oil Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Edible coating Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
  • Edible coating Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Edible coating The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Edible coating The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Edible Film Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Edible Film production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
  • Edible Film Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Effective moisture diffusion coefficient The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Effective moisture diffusivity coefficient Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
  • Effective moisture diffusivity coefficient Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Effective moisture diffusivity coefficient Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat [Volume 28, Issue 1, 2018, Pages 145-160]
  • Egg Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Eggplant slices Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
  • Electric field strength. Mutton Impact of high voltage electric field thawing on the quality properties of frozen mutton [Volume 32, Issue 3, 2022, Pages 129-140]
  • Electrodes Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • Electrospinning Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
  • Electrospinning Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Emulsion stability Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
  • Emulsion stability Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Encapsulation Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
  • Encapsulation Stability Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Enrichment Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
  • Enrichment The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste [Volume 35, Issue 4, 2025, Pages 57-72]
  • Enzymatic system Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
  • Equilibrium moisture content Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
  • Escherichia coli Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
  • Essential Oil Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
  • Essential Oil Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]
  • Essential Oil Evaluation the effect of pistacia atlantica gum essential oil on physicochemical, microbial and sensory properties of Jug cheese [Volume 31, Issue 2, 2021, Pages 67-87]
  • Essential Oil Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Essential Oil The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
  • Essential Oil Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]
  • Essential Oil Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Ethanol Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
  • Ethanolic extract Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
  • Ethylene Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
  • Ethylene absorbers Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
  • Eugenol Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
  • Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times [Volume 25, Issue 1, 2015, Pages 15-24]
  • Extract Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
  • Extract Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
  • Extrusion Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]

F

  • Farmed A. persicus fillet Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
  • Fat replacer Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Fat substitutes Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]
  • Fatty acid The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Fatty acid profile Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Fennel Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
  • Fennel Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Fermentation Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
  • Fermentation time Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
  • Fermented dairy beverage Investigation the effects of the native probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus on the chemical, microbial and sensory properties of doogh during storage [Volume 32, Issue 3, 2022, Pages 77-91]
  • Ferulago angulate Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Fiber Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
  • Film Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
  • Finite difference Comparison of efficiency between two different numerical modeling methods to predict tomato paste temperature during pasteurization process. [Volume 31, Issue 1, 2021, Pages 83-94]
  • Finite element Comparison of efficiency between two different numerical modeling methods to predict tomato paste temperature during pasteurization process. [Volume 31, Issue 1, 2021, Pages 83-94]
  • Fish The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Fish fillet Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
  • Fishing method Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
  • Fish oil Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Fish sauce Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
  • Flatbread Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Flatbread Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
  • Flow behavior Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
  • Foaming ability Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
  • Foam mat Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
  • Foam mat drying The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Foam mat drying Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]
  • Food additive The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
  • Food safety Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Food security Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Fortified Puffed snack Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
  • Fouman Cookie Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
  • Freezing Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
  • Freezing Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
  • Fresh cut Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
  • Fruit quality Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
  • Fruit taste Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
  • Frying The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Frying The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Frying Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
  • FT-IR Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
  • Functional Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Functional Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
  • Functional Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Functional Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Functional Cake powder production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
  • Functional products Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
  • Functional properties The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Functional properties Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
  • Functional property Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
  • Functional set yogurt Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

G

  • Gamma Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Ganoderma lucidum Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Garlic slices Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
  • Gas chromatography Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
  • Gas chromatography Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
  • Gelatin Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
  • Gelatin Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Gelatin Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
  • Gelatin production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
  • Gelatin Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Ginger essential oil Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
  • Ginseng The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
  • Glucose Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
  • Gluten free bread Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • Gluten free cake Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
  • Gluten free cake Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Gluten-free cake Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Gluten-free cake Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake [Volume 34, Issue 3, 2024, Pages 117-132]
  • Gluten-free cake Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Glycerol monostearate Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Grape Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
  • Grape seed oil Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
  • Grape seed oil Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
  • Green tea Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
  • Grilling The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Guar Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
  • Guar gum Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Guar gum Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
  • Gummy candy Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]

H

  • Hardness Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Hardness Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Hazard analysis Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Heating system Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Heavy metals The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Herbal distillates Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
  • Herbal tea Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
  • Hibiscus saddariffa Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
  • Homogenized milk Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Hot air Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
  • Hot-air Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Hot chocolate The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]
  • Hydrocolloid Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Hydrogel Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Hydrogen peroxide Effect of Power Ultrasound Treatment on The shelf Life of Edible Mushroom [Volume 32, Issue 2, 2022, Pages 139-152]
  • Hydrogen sulfide The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Hydrolysis Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Hydrophilicity Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
  • Hyssopus officinalis The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]

I

  • Image processing Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
  • Indicators of corruption Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
  • Industrial backing Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Industrial frying oil Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Infrared Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Infrared Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Infrared radiation Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
  • Inulin Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
  • Inulin A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
  • Inulin Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
  • Inulin Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]
  • Inulin Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Inulin Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Iota-Carrageenan Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Irradiation Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • ISO22000:2018 Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Isomalt production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]

J

  • Jug cheese Evaluation the effect of pistacia atlantica gum essential oil on physicochemical, microbial and sensory properties of Jug cheese [Volume 31, Issue 2, 2021, Pages 67-87]
  • Juice extraction Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

K

  • Kefir Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Kefiran Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Kefir beverages Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
  • Keywords: Atmospheric pressure cold plasma The effect of non-thermal plasma on physicochemical and microbial properties of ginger and sumac powder [Volume 34, Issue 2, 2024, Pages 1-13]
  • Keywords: Clove Extract The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
  • Keywords: Conjugated linoleic acid Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Keywords: Doogh Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]
  • Keywords: Essential oil Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
  • Keywords: Green Tea Drink Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
  • Key words: lactic acid bacteria Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
  • Kilka fish The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]

L

  • Lactic acid Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
  • Lactic acid bacteria Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Lactiplantibacillus plantarum Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Lactiplantibacillus plantarum Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Lactobacillus acidophilus LA5 Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
  • Lactobacillus casei Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
  • Lactobacillus paracasei Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
  • Lactobacillus plantarum Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
  • Lactobacillus plantarum Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Lavender Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
  • Leishmania major parasite Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Lemon beverage Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
  • Lentil sprout Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Lethality Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
  • Levilactobacillus brevis Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Lightness The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
  • Linseed oil Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
  • Low calorie The effect of Transglutaminase Enzyme on the stability, thermogravimetry and rheological properties of low calorie white sauce [Volume 31, Issue 3, 2021, Pages 39-50]
  • Low calorie dessert 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 [Volume 33, Issue 1, 2023, Pages 143-164]
  • Low fat Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Low-fat yogurt Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
  • Low temperature storage Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
  • Lutein Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • L* value Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]
  • Lycopene Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]

M

  • Maceration method Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
  • Macrobrachium nipponense Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
  • Magnetic field Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Mahyaveh Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
  • Maillard reaction Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Malondialdehyde Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]
  • Mayonnaise Sauce The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
  • Meal Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
  • Meat analog Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Meat sausage Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Mechanical damage Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Melanoidins Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Melanosis The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
  • Melatonin Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
  • Membrane Process Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Mentha aquatica Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
  • Mentha pulegium Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
  • Mentha pulegium (L.) Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
  • MFV Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Microbial activity Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Microbial characteristics The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Microbial quality Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
  • Microencapsulate The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
  • Microencapsulation Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
  • Microwave radiation Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
  • Microwaves Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Microwave treatment Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
  • Migliol Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Milk permeate Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
  • Milk Powder Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Milky dessert Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Millet Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
  • Mitschka method Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
  • MMF model The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
  • Modeling Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
  • Modelling Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Modelling CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
  • Modified atmosphere Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
  • Modified atmosphere Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
  • Modified Atmosphere Packaging Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
  • Moisture content Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
  • Morphology Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
  • Morphology Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
  • Mucilage extraction Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
  • Mung bean flour Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]

N

  • Nanocapsulation Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • NanoClay Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
  • Nanoemulsion Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
  • Nanoemulsion The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
  • Nanoencapsulation Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Nanomulsion Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Natural pigment The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
  • Natural pigments Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
  • Net isosteric heat Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
  • Non-enzymatic browning reaction Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
  • Noodles Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
  • Numerical simulation Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
  • Nutritional properties Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
  • Nutritional Value Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]

O

  • Oak flour Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Ohmic heating Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • Oil Physical and chemical properties of oils extracted from fat tissues of ostrich (Canadian black neck breed) [Volume 32, Issue 2, 2022, Pages 43-57]
  • Oil migration Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
  • Oil oxidation Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Oil quality indicators Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
  • Okra gum The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Oleic acid Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Oleogels Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
  • Oligofructose Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]
  • Olive Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
  • Oncorhynchus mykiss Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
  • Oncorhynchus mykiss Fish Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
  • Onion The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
  • OPRP Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Orange Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
  • Orange peel The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
  • Organoleptic Properties Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
  • Osmotic dehydration The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
  • Osmotic dehydration Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Overall acceptance Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Oxidation The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Oxidation Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
  • Oxidative deterioration Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Oxygen Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]

P

  • Packaging Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
  • Packaging Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
  • Packaging production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
  • Packaging Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
  • Packaging Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Page model Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
  • Page model Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Pan bread The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
  • Particle size The effect of moist and dry heating in different particle sizes of wheat flour on the quality characteristics of bread [Volume 34, Issue 4, 2024, Pages 91-107]
  • Pasteurized Cream The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
  • Pathogenic Bacteria Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • PDI Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
  • Peach Spermidine Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Peppermint essential oil The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
  • Peppermint extract Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
  • Peptide Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Permeate flux Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Peroxidase Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Peroxide Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Peroxide Safflower oil Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
  • Peroxide value The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Peroxide value Investigating the chemical and microbial characteristics of Kermanshahi ghee and Azerbaijan yellow ghee during the storage period [Volume 34, Issue 3, 2024, Pages 53-68]
  • Pesticide residue Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
  • Phenol Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
  • Phenolic Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Phenolic Compounds Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
  • Phenolic Compounds Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • Phenolic Compounds Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
  • Phenolic Compounds The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]
  • Physical and chemical properties Physical and chemical properties of oils extracted from fat tissues of ostrich (Canadian black neck breed) [Volume 32, Issue 2, 2022, Pages 43-57]
  • Physical properties Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
  • Physico-chemical properties Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Pickering emulsion Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Pickering emulsion Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Picrocrocin The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Pistachio The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
  • Plantago major Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
  • Plant-based burger Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Polar compounds Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Poly(caprolactone) Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
  • Polydextrose Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
  • Polyphenol The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Pomegranate Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Pomegranate juice clarification Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Porosity Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
  • Postharvest Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Postharvest quality Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Potato Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Prebiotic Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
  • Prebiotic A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
  • Prebiotic Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
  • Prebiotic Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of ‎‎probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
  • Prebiotic Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Prediction Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Principal component analysis Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Probiotic Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
  • Probiotic Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
  • Probiotic Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Probiotic Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
  • Probiotic Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of ‎‎probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
  • Probiotic Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Probiotic Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Probiotic Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Probiotic chocolate Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
  • Probiotic Potential Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
  • Process by-product The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
  • Proline Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Promastigote Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Properties Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Protease inhibitor The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
  • Protein hydrolyzed Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
  • Pumpkin Extraction of pectin from skin and cap of pumpkin by microwave [Volume 31, Issue 1, 2021, Pages 177-190]
  • Pumpkin Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]

Q

  • Qualitative traits Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Quality Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
  • Quality Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
  • Quality Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
  • Quality The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Quality and durability The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Quality change Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
  • Qual-ity characteristics Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Quality control Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
  • Quality properties Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • Quinoa Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Quinoa Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates [Volume 32, Issue 1, 2022, Pages 123-135]
  • Quinoa The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
  • Quinoa flour Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Quinoa Seed Flour production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]

R

  • Rainbow trout Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Raisin Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Raspberry powder The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Redness The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
  • Rehydration Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Rehydration Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
  • Rehydration Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Rehydration ratio Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Relaxation time Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
  • Respiration Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
  • Response surface methodology Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Response surface methodology Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Response surface methodology Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
  • Rheological properties Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
  • Rheological properties Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Rheological properties The effect of enrichment mint-flavored beverage with rice bran extract on physicochemical and rheological properties [Volume 35, Issue 1, 2025, Pages 33-43]
  • Rheology Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
  • Rheology 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 [Volume 33, Issue 1, 2023, Pages 143-164]
  • Rice Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
  • Rice Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • Rice Bran Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
  • Rice Bran Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
  • Rice bran wax Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Rice cookies The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
  • Rice flour Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Rice flour Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake [Volume 34, Issue 3, 2024, Pages 117-132]
  • Rice flour Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Rigor mortis Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
  • Roasting Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
  • Roasting The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Roman nettle Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
  • Roselle seed Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Rosemary essential oil Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
  • Rot The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
  • Rotative oven Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
  • RSM Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]

S

  • Saffron The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Safranal The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Sage seed gum Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Salvia officinalis essential oil production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
  • Sangak bread Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
  • Saturated fatty acids Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
  • Savory essential oil Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
  • Sea bream Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
  • Semnan Traditional Cheese Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
  • Sensitivity analysis Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
  • Sensorial properties The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
  • Sensorial properties Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Sensory evaluation Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
  • Sensory evaluation Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Sensory evaluation Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Sensory Properties production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
  • Sensory Properties 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 [Volume 33, Issue 1, 2023, Pages 143-164]
  • Sensory Properties The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Sensory Properties Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Separation of Impurities Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Serine protease Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
  • Sesame cake Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
  • Sesame oil Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
  • Sesame oil The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
  • Sesame oil The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Sesame paste The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
  • Shallot A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
  • Shelf life Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
  • Shelf life Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
  • Shelf life Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
  • Shelf life Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
  • Shelf life The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Shelf life The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
  • Shelf life Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Shelf life Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Shelf life Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Shrimp sauce Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
  • Shrinkage Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
  • Shrinkage Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Siahmazgi cheese Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Sigmoid activation function Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
  • Silver carp The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Silver carp The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Silver nanoparticles Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Simulation Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
  • Smart packing Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
  • Sodium alginate Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Sodium alginate Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
  • Solids gain Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
  • Solvent retention capacity Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
  • Sono-clevenger Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Sour lemon Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Soybean oil Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
  • Soybean oil Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
  • Soybean oil antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
  • Soybean Seed Extract The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
  • Soy-kefir Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Soy Milk Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Soy protein isolate Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Soy protein isolate Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity [Volume 35, Issue 3, 2025, Pages 89-103]
  • Soy protein nanoparticles Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Soy yogurt Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
  • Spermidine Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Spices The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
  • Spray Dryer Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Sprouted flour Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • SSPS Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Stability Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Stability factors Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
  • Staling The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
  • Staphylococcus aureus Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
  • Staphylococcus aureus Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]
  • Starch Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Stevioside-Isomalt Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Storage method Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
  • Storage period Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Storage time Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
  • Strach Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
  • Straw Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
  • Strawberry The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
  • Sucrose Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
  • Sunflower Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2020, Pages 151-167]
  • Supercritical CO2 Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
  • Supercritical fluid antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
  • Syneresis Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
  • Syneresis Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

T

  • Tabletting Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
  • Tahini The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
  • Tanacetum balsamita Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
  • Tannic acid Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity [Volume 35, Issue 3, 2025, Pages 89-103]
  • TBHQ Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
  • Tenderness Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
  • Texture The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
  • Texture Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Texture Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Texture analyzer Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Texture profile Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Thawing Impact of high voltage electric field thawing on the quality properties of frozen mutton [Volume 32, Issue 3, 2022, Pages 129-140]
  • Thermal process The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
  • Thermal stability Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
  • Thermophysical properties CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
  • Thunnus albacares Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
  • Thunnus tonggol Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
  • Tiger squid Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
  • Tissue firmness The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
  • Titratable acidity The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
  • Tomato Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
  • Total color difference Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
  • Total flavonoid Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Total Phenol Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
  • Total phenolic content Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Total Soluble Solids The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
  • Totox value The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Traditional breads Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
  • Traditional extraction method Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Traditional Iranian drink Investigation the effects of the native probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus on the chemical, microbial and sensory properties of doogh during storage [Volume 32, Issue 3, 2022, Pages 77-91]
  • Traditional oven Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
  • Transglutaminase enzyme Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
  • Transglutaminase enzyme The effect of Transglutaminase Enzyme on the stability, thermogravimetry and rheological properties of low calorie white sauce [Volume 31, Issue 3, 2021, Pages 39-50]
  • Triticale Flour Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Turkey meat Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
  • Turnip The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Twin 80 Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]

U

  • Ultrafiltration membrane Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
  • Ultrasonic bath Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Ultrasound Effect of cold plasma and ultrasound pretreatments on the chemical compositions and antioxidant properties of the hydroalcoholic extract of Quince leaves [Volume 34, Issue 1, 2024, Pages 67-84]
  • Ultrasound Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Ultraviolet ray Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Unsaturated fatty acids Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
  • UVB irridation Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]

V

  • Vacuum packaging Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
  • Viscosity Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
  • Viscosity Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
  • Viscosity Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Vitamin C Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
  • Vitamin C Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Vitamin D2 Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Voltage gradients Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]

W

  • Walnut leaf The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
  • Water in oil emulgel Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Watermelon Evaluation of kinetics and estimation of temperature-dependent mass transfer coefficients for pectin extraction from watermelon rind [Volume 35, Issue 4, 2025, Pages 39-56]
  • Water soluble polysaccharides Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
  • Wheat flour The effect of moist and dry heating in different particle sizes of wheat flour on the quality characteristics of bread [Volume 34, Issue 4, 2024, Pages 91-107]
  • Wheat Genotypes Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Whey protein and Maltodextrin Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Whey protein concentrate Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
  • Whey protein microgel Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • White button mushroom Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • White sauce The effect of Transglutaminase Enzyme on the stability, thermogravimetry and rheological properties of low calorie white sauce [Volume 31, Issue 3, 2021, Pages 39-50]
  • Wild sage seed gum Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]

X

  • Xanthan Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
  • Xanthan gum Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
  • Xanthan gum The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
  • Xanthan gum Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Xanthan gum Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]
  • Xylooligosaccharide Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]

Y

  • Yellowness The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
  • Yoghurt A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
  • Yogurt Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
  • Yogurt Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]

Z

  • Zinc oxide The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]