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)

Food Technology

Zeinab Mohkami; Hasan Ghorbani Ghouzhdi; Fateme Bidarnamani; Yasub Shiri

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

S. Mostafa Sadeghi; Mandana Tayefe; Leili Fadayi Eshkiki; Kambiz Ghiasvand

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Engineering

Seyed Mohammad Ali Razavi; Morteza Kashaninejad

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Chemistry

Zeinab Ghasemi Arshad; Abdollah Ehtesham Nia; Eisa Hazbavi; Hassan Mumivand; Morteza Soleimani Aghdam

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Parisa Dianat; Mahdi Haji Abdolrasouli; Morteza Yousefzadi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Reza Safari; Soheil Reyhani Poul

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

Zohre Noruzi Motlagh; Mahmoud A. Mahdavi; Reza Gheshlaghi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Ali Hosseini; Nafiseh Zamindar; Yasaman Esmaeili

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Chemistry

Iysan Izanloo; Alireza Sadeghi Mahoonak

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Elham Safaei; Hannan Lashkari; Sara Ansari; Alireza Shirazinejad

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Engineering

Sima Yassari; Hossein Mirsaeedghazi; Leila Roozbeh Nasiraie; Ali Fadavi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

Masume Atharinia; Nasrin Zonourian; Sare Davarzani

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Elham Ghiami; Arash Koocheki; Elnaz Milani

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Chemistry

Negar Soleimanpoor Tamam; Akram Arianfar; Vahid Hakimzadeh; Bahareh Emadzadeh

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Chemistry

Somaye Kheirati Rounizi; Fateme Akrami Mohajeri; Hamdollah Moshtaghi Broujeni; Sara Jambarsang; Hossaein Kiani; Elham Khalili Sadrabad

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Chemistry

Zeinab Soltan Touyeh; Shiva Dehghan Abkenar; Nazanin Khakipour

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Azade Farazmand; Hossein Jalali; Ali Najafi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

Saeedeh Fatemizadeh; Mohammad Bagher Habibi Najafi; Dennis Sandris Nielsen

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Marjan Karami; Leila Nateghi; Simin Asadollahi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Engineering

Javad Safari; Jafar Hashemi; Azadeh Ranjbar Nedamani

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

Nasim Najafi; Hajar Abbasi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
 ©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Technology

Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
 ©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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Food Biotechnology

َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr

Articles in Press, Accepted Manuscript, Available Online from 04 May 2024
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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