Abbasi, Hajar Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta [Volume 20, Issue 6, 2025, Pages 119-136]
Abdollahi, Farzin The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]
Ahmadi, Mohaddese Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]
Akbari, Mozhgan Investigation of Thermal Stability of Sunflower and Olive Triacylglycerols under the Influence of Gallic Acid and Methyl Gallate [Volume 20, Issue 2, 2024, Pages 217-227]
Akrami Mohajeri, Fateme Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]
Alizadeh Behbahani, Behrooz Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]
Alizadeh khaled abad, Mohammad Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]
Arbabi Bidgoli, Sepideh Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]
Arianfar, Akram Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]
Arianfar, Akram Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]
Asadi, Gholamhasan Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]
Askari, Elaheh Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]
Atashgahi, Shadi Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]
Azarpazhooh, Elham Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]
B
Bahri, Amir Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]
Beheshti, Babak Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]
Bonyadian, Mojtaba Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]
D
Daraei Garmakhany, Amir Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2025, Pages 105-118]
Dashti, Mehrdad The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]
Dehghan, Zahra The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]
E
Ebrahimi, Maryam Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]
Einizadeh, Shahriyar The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]
Entezari, Asma Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]
Erfani Moghadam, Vahid Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]
Eskandari, Sohyel Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]
Esmaeili, Yasaman Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]
F
Fallah, Aziz A. Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]
Fallahpour Sichani, Farnaz Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta [Volume 20, Issue 6, 2025, Pages 119-136]
Fallahzadeh, Hossein Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]
Farahmandfar, Reza Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil [Volume 20, Issue 5, 2024, Pages 573-585]
Farasat, Massoumeh Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2025, Pages 137-153]
Farhoosh, Reza Investigation of Thermal Stability of Sunflower and Olive Triacylglycerols under the Influence of Gallic Acid and Methyl Gallate [Volume 20, Issue 2, 2024, Pages 217-227]
Fattahi, Seyyed Hossein Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]
Feizi, Parisa Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]
Forghani, Samaneh Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil [Volume 20, Issue 5, 2024, Pages 573-585]
G
Ghaeni, Mansoreh Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]
Ghasemi, Ali The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]
Ghazvineh, Sara Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]
Ghods rohani, Mohsen The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]
Gholamhosseinpour, Aliakbar Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]
Gholamhosseinpour, Aliakbar Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]
Gholipour Shahraki, Nayyere Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]
Ghorbani, Mohammad Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]
Ghorbani, Mohammad Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]
Ghorbanpour, Fatemeh Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]
Gohari Ardabili, Ashraf Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]
Goharpour, Kimia Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2025, Pages 105-118]
H
Hadaegh, Haleh Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]
Hadian, Mohammad The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]
Haghighat-Kharazi, Sepide Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]
Hajinia, Fahimeh Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]
Hakimzadeh, Vahid Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]
Hakimzadeh, Vahid Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]
Hakimzadeh, Vahid Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]
Hamidi, Saeede Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]
Hashemi, Maryam Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]
Hashemi, Neda The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]
Hashemi Shaktai, Ali Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]
Hassanzadeh, Hamed Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]
Heidarisoltanabadi, Mohsen Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]
Hekmatian, Ehsan Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]
Hosseini Ghaboos, Seyyed Hossein Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]
I
Inanloodoghouz, Moein Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]
Inanloodoghouz, Moein Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]
J
Jafari, Leila The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]
Jafari, Seyed Mahdi Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]
Jafarpour, Dornoush Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion [Volume 20, Issue 5, 2024, Pages 607-620]
Jamshidi, Aniseh Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]
K
Karami, Mostafa Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]
Karami, Mostafa Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]
Karimi Davijani, Ali Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]
Kashiri, Mahboobeh Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]
Kashiri, Mahboobeh Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]
Kashiri, Mahboobeh Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2025, Pages 155-169]
Kazemi, Amir Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]
Kazemi, Amir Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2025, Pages 201-224]
Khalili Sadrabad, Elham Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]
Khanagaei, Fatemeh Sadat Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]
Khodakaramifard, Zahra Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province [Volume 20, Issue 4, 2024, Pages 409-416]
Khojasteh Najand, Mostafa Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2025, Pages 201-224]
Khojastehnazhand, Mostafa Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]
Khomeiri, Marteza Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2025, Pages 155-169]
Khomeiri, Morteza Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]
Khomeiri, Morteza Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]
Khosravani, Maryam Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]
L
Lashkari, Hannan Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province [Volume 20, Issue 4, 2024, Pages 409-416]
Lavarsetagh, Mahshad Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]
M
Maghsoudlou, Yahya Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]
Mahmoudi, Asghar Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]
Mahmoudi, Asghar Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2025, Pages 201-224]
Marashi, Seyyed Samih The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]
Mazaheri Tehrani, Mostafa The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]
Mehrabi, Elnaz Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]
Milani, Elnaz Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]
Milani, Elnaz The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]
Milani, Jafar Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2025, Pages 171-200]
Mirzaalian Dastjerdi, Abdolmajid The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]
Mirzaalian Dastjerdi, Abdolmajid The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]
Moayedi, Ali Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]
Moayedi, Ali Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]
Moayedi, Ali Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2025, Pages 155-169]
Modiri Dovom, Atena Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]
Moeenfard, M. Investigation of Thermal Stability of Sunflower and Olive Triacylglycerols under the Influence of Gallic Acid and Methyl Gallate [Volume 20, Issue 2, 2024, Pages 217-227]
Mohammadzadeh Milani, Jafar Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]
Mohebbi, Mohebbat Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]
Mohebbi, Mohebbat Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]
Mojgani, Naheed Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]
Molaei Mohammad Abadi, Sakineh Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]
Moradi, Yazdan Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]
Moradkhani, Parisa Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]
Mostafidi, Mahdieh Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]
Motamedzadegan, Ali Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]
Motamedzadegan, Ali Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]
N
Naji-Tabasi, Sara Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]
Nazari, Seyyed Moein Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]
Nikkhah, Shohreh Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]
Nooshi Manjili, Zeinab Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]
Noshad, Mohammad Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]
Nowruzi, Bahareh A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials [Volume 20, Issue 1, 2024, Pages 165-181]
P
Pourashouri, Parastoo Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]
Pourghayoumi, Mohammadreza The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]
R
Raei, Parisa Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]
Rafaathaghighi, Aliehsadat The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]
Raftani Amiri, Zeynab Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]
Rahmani, Fatemeh Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2025, Pages 155-169]
Rahmani farah, Kaveh Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]
Rahmati-Joneidabad, Mostafa Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]
Rajabi Moghaddam, Shadi Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]
Ramezani, Pouya Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]
Rashidi, Hassan Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]
Rasoulifar, Mina Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]
Rastegar, Somaye The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]
Rastegar, Somaye Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]
Razavi, Seyed Mohammad Ali Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]
Razavi, Seyed Mohammad Ali Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]
Reyhani Poul, Soheyl Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]
Reyhani Poul, Soheyl Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]
Rezakhani, Dara The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]
S
Sadeghi, Alireza Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]
Sadeghi, Alireza Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]
Sadeghi Mahoonak, Alireza Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]
Sadeghi Mahoonak, Alireza Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]
Sadeghi Mahoonak, Alireza Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]
Safari, Reza Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]
Sahraee, Samar Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2025, Pages 171-200]
Salahi, Mohammad Reza Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]
Salami, Payman Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]
Salehi, Fakhreddin Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]
Salehi, Fakhreddin Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]
Salehi, Fakhreddin Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2025, Pages 105-118]
Samimi Akhijahani, Hadi Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]
Sanjabi, Mohammad Reza Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]
Sedaghat, Nasser Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]
Seraj, Abolghasem Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]
Shabanpour, Bahareh Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]
Shaddel, Rezvan Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]
Shahidi, Fakhri Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]
Shahidi Noghabi, Mostafa Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]
Shahiri Tabarestani, Hoda Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]
Shahiri Tabarestani, Hoda Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]
Shahiri Tabarestani, Hoda Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]
Shahrampour, Dina Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]
Shakeri, Golshan Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]
Shekari, Ghazal Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]
Shojaee Barjouee, Mona Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2025, Pages 137-153]
Shokouhian, Ali Akbar The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]
Soleymani, Mosatfa Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]
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Tabatabaei Yazdi, Farideh Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]
Tadayoni, Mehrnoosh Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2025, Pages 137-153]
Taghizadeh, Ebrahim Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]
Taghvatalab, Hadis Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion [Volume 20, Issue 5, 2024, Pages 607-620]
Tahani, Behshad Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]
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Vejdan Taleshmikaeil, Akbar Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]
Y
Yeganeh, Sakineh Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]
Yeganeh, Sakineh Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]
Yousefi, Rahman The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]
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Zamindar, Nafiseh Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]
Zamindar, Nafiseh Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]
Zare, Saeed Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]
