Iranian Food Science and Technology Research Journal

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ALL

A

  • Abbasi, Hajar Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Abbasi, Hajar Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Abbasi, Reza Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Abbaspour-Gilandeh, Yousef Prediction of effective moisture diffusity and specific energy consumption of eggplant in continuous band drying using some novel methods [Volume 14, Issue 5, 2018, Pages 725-741]

  • Abbaspour Monjezi, Samira Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Abdi, Nazanin Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Abdollahi, Mehdi Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Abediyan, Meysam The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Afzali, Saeid Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Ahani Azari, Ania Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • Ahmadi Chenarbon, Hossein Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Ahmadi Chenarbon, Hossein The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Ahmadi Gavghili, Hassan The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Ahmadi Gavghili, Hassan Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Ahmadi Vavsari, Fahimeh Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2019, Pages 127-138]

  • Alami, Mehran Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Alishahi, Alireza Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Alizadeh Doughikollaee, Ebrahim Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Alizadeh khaled abad, Mohammad Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Almasi, Hadi Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Amiri Chayjan, Reza Prediction of effective moisture diffusity and specific energy consumption of eggplant in continuous band drying using some novel methods [Volume 14, Issue 5, 2018, Pages 725-741]

  • Amraie, Milad Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2019, Pages 75-85]

  • Asnaashari, Maryam Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2019, Pages 75-85]

  • Assadpour, Elham Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

  • Ataroudi, Mohammad Reza Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Attar, Battol The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Azarpazhooh, Elham Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Azhand, Azin Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Azimi, Olga Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Azizi, Hamed Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Azizi, Mohammad Hossain Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

B

  • Badii, Fujan Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Bahadoran, Sara The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake [Volume 14, Issue 4, 2018, Pages 671-684]

  • Bahrami Maghsudbeki, Fatemeh Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Bahreini, Masoumeh Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Bakhshabadi, Hamid Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Bakhshandeh, Tahmineh Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2019, Pages 127-138]

  • Barzegar, Mohsen The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Bassiri, Alireza Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]

  • Bazrafkan, Firooze Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Bazrafshan, Raheleh Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Beiraghi-Toosi, Shahram Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

C

  • Chaji, Hossein Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Cheraghi, Nader Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

D

  • Danesh, Ahmad Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • Davati, Nafiseh Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Davoodi, Mina Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Delfanian, Makan Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

E

  • Edalatian Dovom, Mohammad Reza Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Edalatian Dovom, Mohammad Reza Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Edalatian Dovom, Mohammad Reza Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Emadzadeh, Bahareh Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Eshaghabadi, Elham Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Esmaeilzadeh kenari, Reza Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Esmaeilzadeh kenari, Reza The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Etezazian, Sepideh Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Ezazi, Mohammad Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

F

  • Fadda, Anna Maria The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Farahmandfar, Reza Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2019, Pages 75-85]

  • Farahmandfar, Reza Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2019, Pages 127-138]

  • Farhadi Chitgar, Mohammad Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Farhoosh, Reza Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Farhoosh, Reza Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Fatemian, Hamed Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Fathi, Milad Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Fazel, Mohammad Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

G

  • Ganjeh, Mohammad Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Ganjeh, Mohammad Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Ganjloo, Ali Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Ghaem far, Elnaz Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Ghasemizadeh, Simin Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Ghassemi, Sanaz Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

  • Ghayomi, Hoda Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Gheibi, Farzad Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • GhiafeDavoodi, Mehdi Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Ghiassi Tarzi, Babak Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Ghiasvand, Zahra Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Ghodsvali, Alireza Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Ghorbani, Mohammad Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Ghorbani, Mohammad Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Ghorbani, Mohammad Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Ghorbani, Mohammad Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Gohari Ardabili, Ashraf Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Goli, Amir Hossein Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Goli, Mohammad Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Golmakani, Mohammad Taghi Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

H

  • Habibi Najafi, Mohammad Bagher Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Habibi Najafi, Mohammad Bagher In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Habibi Najafi, Mohammad Bagher Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Habibi Najafi, Mohammad Bagher Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Hadad Khodaparast, Mohammad Hossein Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Hadad Khodaparast, Mohammad Hossein Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Hakimzadeh, Vahid Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Hamidi-Esfahani, Zohreh The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Hasanpoor, Nasim Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Hassani, Farshid Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Hassanzadeh Rad, Farnaz Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Heidarinasab, Amir Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Hejrani, Toktam Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Hesami, Shohreh Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Heydari, Fatemeh Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2019, Pages 139-146]

  • Heydari, Sakineh Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying [Volume 14, Issue 1, 2018, Pages 207-217]

  • Heydari Ashkezari, Mahin Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Hizomi Shirejini, Samaneh Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Hojjati, Seyed Mahmoud Reza Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Hojjatoleslami, Mohammad The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake [Volume 14, Issue 4, 2018, Pages 671-684]

  • Hoseinnejad, Mohammad Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Hosseini, Fereshteh In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Hosseini, Fereshteh Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2019, Pages 87-100]

  • Hosseini Bahri, Mahdi The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Hosseini Ghaboos, Seyyed Hossein Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

I

  • Izadi, Farshad Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

J

  • Jafapour, Seyed Ali Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Jafari, Seyed Mahdi Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Jafari, Seyed Mahdi Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Jafari, Seyed Mahdi Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Jafari, Seyed Mahdi Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

  • Jahed, Eisa Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Jajarmi, Amir Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Jalali, Hossein Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Jalali, Safura Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Jamehdor, Sara Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Jamshidi, Aniseh Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Jamshidi, Mahboubeh Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Joodi Attar, Samaneh Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Jorjani, Sara The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

K

  • Kadkhodaee, Rassoul Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Karazhyan, Reza In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Karimi, Mahdi Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Kashani-Nejad, Mahdi Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Kashani-Nejad, Mahdi Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Kashani-Nejad, Mahdi Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Kashani-Nejad, Mahdi Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Kaveh, Mohammad Prediction of effective moisture diffusity and specific energy consumption of eggplant in continuous band drying using some novel methods [Volume 14, Issue 5, 2018, Pages 725-741]

  • Keramat, Javad The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake [Volume 14, Issue 4, 2018, Pages 671-684]

  • Keramat, Malihe Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Kheradmand, Anegol Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • Khomeiri, Morteza Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

  • Khosravi rad, Tandis Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Koocheki, Arash Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Koocheki, Arash Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Koocheki, Arash Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Koohsari, Hadi Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

L

  • Lotfi Shirazi, Sorour Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

M

  • Maftoonazad, Neda Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Maghsoudlou, Yahya Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Maghsoudlou, Yahya Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Malekizadeh, Nasrin Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Manafzadeh, Ataallah Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Maqsoudlou, Atefe Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Mardani Ghahfarokhi, Azadeh Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Mazaheri Tehrani, Mostafa Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Mazaheri Tehrani, Mostafa Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Mehdizadeh, Tooraj The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage [Volume 14, Issue 2, 2018, Pages 371-382]

  • Mesri Gundoshmian, Tarahom Prediction of effective moisture diffusity and specific energy consumption of eggplant in continuous band drying using some novel methods [Volume 14, Issue 5, 2018, Pages 725-741]

  • Milani, Elnaz Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Milani, Elnaz Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Mirshamsi, Amin Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Mirzaaghaei, Marzieh Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Mirzaee, Habibollah Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Mirzaee, Habibollah Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Moghaddasi, Ryhaneh The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Mohammadi, Zahra Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Mohammad Razdari, Ayat Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Mohebbi, Mohebbat Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Mohebbi, Mohebbat Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Mohebbi, Mohebbat Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Mohebbi, Mohebbat Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Mohebbi, Mohebbat Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Mohebbi, Mohebbat Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Mohebbi, Mohebbat Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Mohebbi, Mohebbat Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2019, Pages 139-146]

  • Mojaddar Langroodi, Ali The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage [Volume 14, Issue 2, 2018, Pages 371-382]

  • Moosavi-Nasab, Marzieh Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Mortazavi, Seyed Ali Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Motamedzadegan, Ali Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Movahhed, Sara Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Movahhed, Sara The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Movahhed, Sara Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

N

  • Nabati, Jafar Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Najafi, Ali The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Najafi, Mohammad Ali Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Nasehi, Behzad Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Nassiry, Mohammadreza Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Nejatbakhsh, Roya Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Niakosari, Mehrdad Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Niknia, Somayeh Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2019, Pages 101-111]

  • Noori Hashemabad, Zeinab Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Noori Hashemabad, Zeinab Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Noshad, Mohammad Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

O

  • Ojagh, Seyed Mahdi Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Ojagh, Seyed Mahdi Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Ojagh, Seyed Mahdi Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Oladghaffari, Aref Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Oladghaffari, Aref Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Omidbakhsh Amiri, Elahe Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Omranifar, Fatemeh Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Osia, Sarvenaz Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

P

  • Payandan, Elham Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Peighambardoust, Seyed Hadi Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Peighambardoust, Seyed Hadi Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Pourashouri, Parastoo Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying [Volume 14, Issue 1, 2018, Pages 207-217]

  • Pourashouri, Parastoo Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Pourhaji, Fatemeh Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Pourmahdi, Atefeh Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

R

  • Rafe, Ali Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Raftani Amiri, Zeynab Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

  • Raftani Amiri, Zeynab Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

  • Raftani Amiri, Zeynab Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2019, Pages 87-100]

  • Rahimi, Somaye Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]

  • Rahnama, Mohammad Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Ranjbar Nedamani, Azadeh Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2019, Pages 113-125]

  • Rashidi, Hassan Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Rasouli, Majid Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Rastegar, Somayeh Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Rastegar, Somayeh The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Ravaghi, Maryam The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Razavi, Seyed Mohammad Ali Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Razavi, Seyed Mohammad Ali Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2019, Pages 101-111]

  • Reyhani Poul, Soheyl Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Rezaei, Samaneh In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

S

  • Saadatmand, Mahdi Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Sabbaghi, Hassan Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Sabbaghi, Hassan Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Sabbaghi, Hassan Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Saberian, Hamed The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Sadeghi Mahoonak, Alireza Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Sadeghi Mahoonak, Alireza Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Safari, Reza Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Safari, Reza Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2019, Pages 127-138]

  • Salahi, Mohammad Reza Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Salahi, Mohammad Reza Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Salehi, Mohammad Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2019, Pages 75-85]

  • Salehifar, Mania Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Sarabandi, Khashayar Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Seyed Alangi, Seyedeh Zahra The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Seyed Alangi, Seyedeh Zahra Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Shabanpour, Bahareh Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Shabanpour, Bahareh Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying [Volume 14, Issue 1, 2018, Pages 207-217]

  • Shabanpour, Bahareh Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Shabanpour, Bahareh Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Shahidi, Fakhri Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Shahriari, Farajollah Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Shahriari Moghadam, Mohsen Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Shamloofar, Mahshid Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Sharayei, Parvin Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Sharayei, Parvin Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Sharif, Ali Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Shashavani Mojarrad, Lida Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Sheikholeslami, Zahra Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Shekarchizadeh, Hajar Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

  • Shojaee, Azam The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Shokooh Saremi, Elham Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Siyamiyan, Azam Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Soltani, Mohammad Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Soltanizadeh, Nafiseh Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

T

  • Tabatabaei Yazdi, Farideh Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Taghavi, Najimeh Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Tajeddin, Behjat The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Tajik, Hossein The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage [Volume 14, Issue 2, 2018, Pages 371-382]

  • Tamaddon, Ali-Mohammad Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Tamsen, Maryam Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

  • Tash Shamsabadi, Hossein-Ali Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Toldta, Fidel Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

V

  • Varidi, Mehdi Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Varidi, Mehdi Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Varidi, Mehdi Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2019, Pages 101-111]

  • Varidi, Mehdi Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2019, Pages 139-146]

  • Varidi, Mohammad Javad Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2019, Pages 139-146]

  • Vejdan Taleshmikaeil, Akbar Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

Y

  • Yoosefian, Seyedeh Hoda Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

Z

  • Zaghari, Layla Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]

  • Zarbakhsh, Saeedeh Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Zarringhalami, Soheila Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Ziaiifar, Aman Mohammad Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Ziaiifar, Aman Mohammad Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Ziaiifar, Aman Mohammad Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Ziaiifar, Aman Mohammad Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Ziaiifar, Aman Mohammad Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Ziaiifar, Aman Mohammad Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Ziaolhagh, Seyed Hamidreza The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Zonousi, Ali Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]