Food Research Journal - 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]
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]
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]
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]
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]
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]
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 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 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 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 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]
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 Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
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]

B

Bakery Products Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
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]
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]
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]
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]
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]
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 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]
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

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]
Chamomile Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
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]
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]
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]
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]
Comsol Multiphysics CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
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]
Correlation coefficient Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]

D

Dairy beverage Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
Date Syrup CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
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]
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]
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 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]
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]
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]
Emulsion stability Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
Enrichment Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
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]
Ethanolic extract Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
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]
Extract Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]

F

Fennel Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
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]
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]
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]
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]
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]
Functional properties Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]

G

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 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 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]
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]

H

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]
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]
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]

K

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: 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]

L

Lavender Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
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]
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 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]

M

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]
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]
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]
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]
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]
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]
Modelling CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
Mucilage extraction Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]

N

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 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]
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]
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]
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 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

Oncorhynchus mykiss Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
Orange Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
Organoleptic Properties Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]

P

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]
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]
Plantago major Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
Prebiotic Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
Probiotic Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
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]
Protein hydrolyzed Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]

Q

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 control Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
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]

R

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]
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 Bran Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
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]
Roman nettle Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
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]
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]

S

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]
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]
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]
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]
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]
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 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]
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]
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]
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]
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]
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]
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]

T

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]
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]
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]
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]
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 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]

U

Ultrafiltration membrane Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]

W

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]
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]