Food Research Journal - Articles List

Volume & Issue: Volume 24, Issue 4, April 2015

Effect of barley malt flour on the quality of Barbari dough and bread

Pages 489-497

Purification of conjugated linoleic acid isomers by selective esterification with Candida rugosa lipase

Pages 497-506

Effect of pasteurization and packaging on the physicochemical and sensory properties of pot (Kope) cheese

Pages 507-517

Physical and mechanical properties of carboxymethyl cellulose based films containing essential oil and effect of films on lamb-meat color using image processing

Pages 519-529

Survival of Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) and their effect on quality and microstructure of doogh

Pages 531-541

Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums

Pages 543-557

Some qualitative properties of functional macaroni with flaxseed powder

Pages 559-567

Study on time-dependent rheological behavior of bene butter (Pistacia atlantica)

Pages 569-578

Evaluation of hedonic pricing of dairy products

Pages 579-588

Production artemia enrichment liquid super selco with internal capacities

Pages 591-599

Milk pasteurization by induction heating and its effect on the microbiological quality of milk

Pages 599-612

Effect of spray dried sourdough containing a mixture of Lactobacillus species on flour quality and dough rheological properties

Pages 613-624

Food Research Journal

Journal Archive

Volume 34 (2024)

Volume 33 (2023)

Volume 32 (2022)

Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

Volume 28 (2018)

Volume 27 (2017)

Volume 26 (2016)

Volume 25 (2015)

Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)