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 nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Abdolhoseini, Mohammad Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

  • Abdolshahi, Anna Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Afsharipour, Mojtaba Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Akhoondzadeh, Hesam Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

  • Alami, Mehran Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Alami, Mehran Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

  • Alavi, Nasireh Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Albooftileh, Mahdi Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Albosharib, Dalal Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Alizadeh Behbahani, Behrooz Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Alizadeh Behbahani, Behrooz Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Alizadeh Behbahani, Behrooz Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Alizadeh Behbahani, Behrooz Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake [Volume 17, Issue 4, 2021, Pages 423-435]

  • Alizadeh Behbahani, Behrooz Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Alizadeh Behbahani, Behrooz Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot [Volume 17, Issue 5, 2021, Pages 691-700]

  • Alizadeh Behbahani, Behrooz Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Alizadeh Behbahani, Behrooz Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Alizadeh Firozeh, Roxana Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Alizadeh khaled abad, Mohammad Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Alizadeh khaled abad, Mohammad Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2022, Pages 85-102]

  • Almasi, Hadi Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Almasi, Hadi Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2022, Pages 85-102]

  • Amini, Ghazale Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

  • Aminpour Daphchahi, Elham The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Aminpour Daphchahi, Elham Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Amiri Chayjan, Reza Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2022, Pages 103-119]

  • Ansari, Sara Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage [Volume 17, Issue 5, 2021, Pages 673-689]

  • Ansarifar, Elham Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Arefkhani, Atefeh Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Arianfar, Akram The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method [Volume 17, Issue 5, 2021, Pages 803-817]

  • Arianfar, Akram Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Arjmand Fard, Laleh Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Asadi, Gholamhasan Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3 [Volume 17, Issue 5, 2021, Pages 905-918]

  • Asadolahzadeh, Mohammad javad Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Asadollahi, Simin Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

  • Assadpour, Elham Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

  • Ataei, Parisa Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Atayesalehi, Esmaeil Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Azadbakht, Mohsen Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2022, Pages 73-83]

B

  • Babakhani, Aria Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Bahrami, Sahar Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

  • Barmak, Fatemeh Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Barzegar, Hassan Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Barzegar, Hassan Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Barzegar, Hassan Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Bazazian, Nazanin The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method [Volume 17, Issue 5, 2021, Pages 803-817]

  • Bimakr, Mandana Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Bodaghi, Hojatollah Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

D

  • Dabiriyan, Shahriar Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Dakhteh, Reyhaneh Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Damirchi, Somayeh Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake [Volume 17, Issue 4, 2021, Pages 621-630]

  • Davati, Nafiseh Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

E

  • Edalatian Dovom, Mohammad Reza Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Ehtiati, Ahmad Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Ehtiati, Ahmad Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Eshaghi, Bahareh Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2022, Pages 73-83]

  • Eshaghi, Mohammad Reza Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

F

  • Fadaei Noghani, Vajiheh Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Fadavi, Abolfazl Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2022, Pages 121-136]

  • Faraji, Nasrin Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Faraji, Soheila Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Farhoosh, Reza The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

  • Farmani, Jamshid Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Fattahi, Shahnaz Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method [Volume 17, Issue 1, 2021, Pages 43-53]

  • Fazel, Mohammad The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

G

  • Ganjloo, Ali Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Ghandehari alavijeh, Somayeh Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

  • Gharachorloo, Maryam Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3 [Volume 17, Issue 5, 2021, Pages 905-918]

  • Ghasemi, Zhila Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2022, Pages 85-102]

  • Ghasemnezhad, Azim Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2022, Pages 73-83]

  • Ghasimi Hagh, Ziba Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

  • Ghavami, Mehrdad Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Ghazanfari, Negin Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Ghazvini, Arash Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Ghods rohani, Mohsen Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Gholamhosseinpour, Aliakbar The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2022, Pages 166-153]

  • Ghorani, Reza Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Ghorbani, Mohammad Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2022, Pages 137-152]

  • Gohargani, Maryam The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Goli, Mohammad Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Goli, Mohammad Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Goli, Mohammad Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Golieh, Mohammad Javad Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Golmakani, Mohammad Taghi The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

  • Golmakani, Mohammad Taghi Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

H

  • Habibi Najafi, Mohammad Bagher Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Hajimohammadi Farimani, Reza Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Hajinia, Fahimeh Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Hakimzadeh, Vahid Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Hami, Delaram Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Hamzeh-Kalkenari, Seyfoallah Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

  • Hasani, Maryam Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Hashemi, Neda Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Heidarian, Morteza Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Hesarinejad, Mohammad Ali Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Hesarinejad, Mohammad Ali Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Heydari, Fatemeh Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Hojjati, Mohammad Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Hojjati, Mohammad Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Hojjati, Mohammad Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Hosseini, Fereshteh Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Hosseinzade Farbudi, Azita Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

I

  • Irankhah, Atefeh Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

  • Isvand Heydari, Elahe Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

J

  • Jacobsen, Charlotte Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2022, Pages 137-152]

  • Jafari, Seyed Mahdi Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

  • Jafari Naeimi, Kazem Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Jafarpour, Dornoush Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Jaldani, Shima Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Javidi, Fatemeh Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Jebelli, Ashkan Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Jooyandeh, Hossein Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Jooyandeh, Hossein Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

K

  • KalilianMovahed, Mohammad Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Kamali Sarvestani, Mahsa Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Karani, Fatemeh Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Karazhyan, Reza Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Kashani, Ali Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Kashani, Parvin Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Kashaninejad, Morteza The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Kashaninejad, Morteza Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Kashiri, Mahboobeh Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Khaloo Kermani, Paniz Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Khani, Mohammadreza Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Khani, Mohammadreza Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Khodabakhshian, Azadeh Evaluation of temperature and storage time on oxidation of peanut butter [Volume 17, Issue 5, 2021, Pages 773-783]

  • Khojastehpour, Mehdi Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Kholoosi, Zahra Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Khomeiri, Morteza Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Khomeiri, Morteza Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Khouri, Vahid Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2022, Pages 137-152]

  • Koohsari, Hadi Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2022, Pages 121-136]

L

  • Lashkari, Hannan The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

M

  • Maghsoudlou, Yahya Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Maghsoudlou, Yahya Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Maghsoudlou, Yahya Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

  • Mahdian, Elham Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Mahjoub, Raheleh Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Mahpour, Homa The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Majdi, Bahareh Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Maqsoudlou, Atefe Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Mazaheri Tehrani, Mostafa Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Mazaheri Tehrani, Mostafa The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2022, Pages 166-153]

  • Mehraban Sangatash, Massoumeh Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Mehraban Sangatash, Massoumeh Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Mehrnia, Mohammad Amin Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Mehrnia, Mohammad Amin Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Mesbahi, Gholam Reza Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Milani, Elnaz Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Mirehsanpazir, Shaghayegh Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3 [Volume 17, Issue 5, 2021, Pages 905-918]

  • Mirzaei, Mahta Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Mirzaei, Mahta Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Moayedi, Ali Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Mobini, Elham Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Moeenfard, Marzieh Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Mohammadi, Morteza Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Mohammadi, Seyed Ali Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Mohebbi, Mohebbat Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Mohebbi, Mohebbat Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Mohebbi, Mohebbat Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Mohebodini, Hossein Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Momenzadeh, Sara Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Moosavi, Maryam Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Moradi, Negar Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Mortazavi, Seyed Ali Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Mortazavi, Seyed Ali Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Mostaghim, Toktam The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Motevali, Ali Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2022, Pages 73-83]

N

  • Najafi, Nasim Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Najaf Najafi, Masoud The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Najaf Najafi, Masoud Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Naji-Tabasi, Sara Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Naji-Tabasi, Sima Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Nassiri, Mohammad Reza Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Nateghi, Leila Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

  • Nateghi, Leila Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Nateghi, Leila Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Nazari, Zahra Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Nazemi, Maryam Alsadat Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage [Volume 17, Issue 5, 2021, Pages 673-689]

  • Nejatdarabi, Saeid Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Nejat Pirsaraii, Ensieh The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Nejat Pirsaraii, Ensieh Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Nikoo, Mehdi Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2022, Pages 85-102]

  • Nikoomanesh, Narges Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Norouzi, Neda Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Noshad, Mohammad Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Noshad, Mohammad Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Noshad, Mohammad Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

O

  • Otadi, Maryam Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

P

  • Pirsa, Sajad Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Pourhaji, Fatemeh Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake [Volume 17, Issue 4, 2021, Pages 423-435]

R

  • Rafe, Ali Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Rahman, Alireza Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

  • Rahmati-Joneidabad, Mostafa Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot [Volume 17, Issue 5, 2021, Pages 691-700]

  • Ranjbar Nedamani, Azadeh The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation [Volume 17, Issue 3, 2021, Pages 39-52]

  • Ranjbar Nedamani, Elham Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2022, Pages 137-152]

  • Rasouli, Majid Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

  • Ravaghi, Maryam Evaluation of temperature and storage time on oxidation of peanut butter [Volume 17, Issue 5, 2021, Pages 773-783]

  • Razavi, Seyed Mohammad Ali Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Razavi, Seyed Mohammad Ali The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2022, Pages 166-153]

  • Rezaei, Masoud Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Rezaie, Amir Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Roshanak, Sahar Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Roshanak, Sahar Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Rostamzad, Hanieh The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Rouhi, Elham Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

S

  • Sabahi, Sahar Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Sabbaghi, Hassan Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Sabbaghi, Hassan Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [Volume 17, Issue 5, 2021, Pages 919-940]

  • Sadeghi, Alireza Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Sadeghi, Alireza Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

  • Sadeghi, Farzad Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Sadeghian, Alireza Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Sadeghi Mahoonak, Alireza Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Sadeghi Mahoonak, Alireza Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

  • Sadeghi Mahoonak, Alireza Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2022, Pages 137-152]

  • Sadrnia, Hassan Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Sahraiyan, Bahareh Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake [Volume 17, Issue 4, 2021, Pages 423-435]

  • Salami, Marzieh Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Salehi, Fakhreddin Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

  • Salehifar, Mania Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake [Volume 17, Issue 4, 2021, Pages 621-630]

  • Salehipour, Farideh Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Samimi Akhijahani, Hadi Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Samimi Akhijahani, Hadi Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes [Volume 17, Issue 5, 2021, Pages 717-728]

  • Sargolzaei, Javad Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Savari, Moslem Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Shadidi, Behdad Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2022, Pages 103-119]

  • Shahidi, Fakhri Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Shahidi, Fakhri Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Shahidi, Fakhri Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Shahidi, Fakhri Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Shahriari, Shahla Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Shahriari, Shahla The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Sharif, Ali The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

  • Sharif, Ali Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Shateri, Haminreza The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Shirazinejad, Alireza The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Shokrollahi, Behdad Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

T

  • Tabatabae, Khadije Sadat The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Tabatabaei Yazdi, Farideh Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Tabatabaei Yazdi, Farideh Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Tabatabaei Yazdi, Farideh Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Taghizadeh, Masoud Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

  • Taghizadeh, Masoud Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Tahmasbi, Rana Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Thibault, Jules Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Toorani, Mohammad Reza The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

V

  • Valiyan, Fateme Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2022, Pages 121-136]

  • Varidi, Mehdi Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Varidi, Mohammad Javad Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Vasiee, Alireza Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Vasiee, Alireza Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

Y

  • Yousofi, Negin Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Yousofi Mojir, Zahra Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

Z

  • Zakipour Rahimabadi, Eshagh The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Zakipour Rahimabadi, Eshagh Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Zamani, Zahra Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

  • Zamani, Zahra Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Zamanian, Maryam Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Zamindar, Nafiseh Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method [Volume 17, Issue 1, 2021, Pages 43-53]

  • Zandi, Mohsen Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Zangeneh, Negin Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]