Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink

Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian

Volume 16, Issue 4 , September and October 2020, , Pages 453-464


  Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal ...  Read More

Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity

Fatemeh Farzaneh Moghaddam; Javad Sargolzaei; Shadi Bolourian

Volume 15, Issue 5 , November and December 2019, , Pages 529-542


  Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds ...  Read More

Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni

Fereshteh Hosseini; Mohammad Bagher Habibi Najafi; Majid Hashemi; Shadi Bolourian; Fereshteh Zaman Zade

Volume 7, Issue 1 , April 2011


  Macaroni is one of the favorite dishes in Iranian,s family food program. In this study, effects of using different level of curcumin as a natural and functional component extracted from Curcuma Longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric ...  Read More

Study on the Antimicrobial Effect of Thymus vulgaris Extract on the Log(CFU/g) Salmonella enteritidise PT4 in Mayonnaise

Fatemeh Zabetian Hosseini; Seyed Ali Mortazavi; Bibi Sedigheh Fazli Bazaz; Arash Koocheki; Shadi Bolourian

Volume 6, Issue 2 , July 2010


  Thymus vulgaris is a plant from Lamiasceae family. The antimicrobial activities of T. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. In this research the antimicrobial effect of ...  Read More