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 Biotechnology

Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani

Articles in Press, Accepted Manuscript, Available Online from 18 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

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Articles in Press, Accepted Manuscript, Available Online from 18 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

Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Reza Vazifeshenas; Mohammad Hossein Mirjalili

Articles in Press, Accepted Manuscript, Available Online from 18 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

Asad Abbaspour Anbi; Masoud Seidgar; Masoud Neyriz Nagadehi

Articles in Press, Accepted Manuscript, Available Online from 18 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

Fatemeh Ghannadiasl; Zahra Jahdoust

Articles in Press, Accepted Manuscript, Available Online from 18 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

Mahdieh Mostafidi; Mohammad Reza Sanjabi; Naheed Mojgani; Sohyel Eskandari; Sepideh Arbabi Bidgoli

Articles in Press, Accepted Manuscript, Available Online from 18 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

Rezvan Shaddel; Shadi Rajabi Moghaddam

Articles in Press, Accepted Manuscript, Available Online from 18 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

Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad

Articles in Press, Accepted Manuscript, Available Online from 18 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

Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar

Articles in Press, Accepted Manuscript, Available Online from 18 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

Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh

Articles in Press, Accepted Manuscript, Available Online from 18 May 2024
[1]©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

Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh

Articles in Press, Accepted Manuscript, Available Online from 18 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

Bahareh Nowruzi

Articles in Press, Accepted Manuscript, Available Online from 18 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

Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

Articles in Press, Accepted Manuscript, Available Online from 18 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

Saeede Hamidi; Nafiseh Zamindar; Nayyere Gholipour Shahraki

Articles in Press, Accepted Manuscript, Available Online from 18 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

Soheyl Reyhani Poul; Sakineh Yeganeh; Zeynab Raftani Amiri

Articles in Press, Accepted Manuscript, Available Online from 18 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

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Articles in Press, Accepted Manuscript, Available Online from 18 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

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Articles in Press, Accepted Manuscript, Available Online from 18 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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