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, Sedigheh Investigation of Changes in Physical Properties and Microstructure and Mathematical Modeling of Shrinkage of Onion during Hot Air Drying [Volume 7, Issue 1, 2011]

  • Abbaszadegan, Morteza Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Abdollahi, Mehdi Preparation and Characterization of Chitosan/clay Biodegradable Nanocomposite for Food Packaging Application [Volume 7, Issue 1, 2011]

  • Afsharnejad, Sima Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Ahmadi, Jafar Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content [Volume 7, Issue 2, 2011]

  • Alami, Mehran Study of Rheology and Sensory Properties of Frozen Yogurt Containing Different Levels of Guar Gum and Arabic Gum [Volume 7, Issue 1, 2011]

  • Alami, Mehran Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties [Volume 7, Issue 1, 2011]

  • Alami, Mehran Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour [Volume 7, Issue 2, 2011]

  • Alami, Mehran Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography [Volume 7, Issue 3, 2011]

  • Alami, Mehran Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets [Volume 7, Issue 4, 2012]

  • Alami, Mehran Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave [Volume 7, Issue 4, 2012]

  • Aminlari, Mahmoud Kinetic Studies on Protein Solubility and Electrophoretic Pattern of Soymilk Stored at Different Temperatures [Volume 7, Issue 3, 2011]

  • Arshadi, Mohammad Javad Determination of Reducing Sugar in Potato Using a Manual Glucose Determiner and Comparing With Enzymatic Procedure [Volume 7, Issue 4, 2012]

  • Assadpour, Elham Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties [Volume 7, Issue 1, 2011]

  • Azadmard Damirchi, Sodeif Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake [Volume 7, Issue 3, 2011]

  • Azadmard Damirchi, Sodeif Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Azizi, Mohammad Hossain Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties [Volume 7, Issue 1, 2011]

B

  • Baghaei, Homa Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream [Volume 7, Issue 2, 2011]

  • Bahrami, Ahmad Reza Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Bahrami, Bahman Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content [Volume 7, Issue 2, 2011]

  • Bahreini, Masoumeh Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Bassami, Mohammad Reza Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Beiraghi-Toosi, Shahram Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets [Volume 7, Issue 4, 2012]

  • Bolouri, Behdad Modeling of aroma compounds diffusion coefficient in polymeric films using artificial neural networks [Volume 7, Issue 1, 2011]

  • Bolourian, Shadi Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni [Volume 7, Issue 1, 2011]

D

  • Dadpour, Seyedeh Mahsa Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave [Volume 7, Issue 4, 2012]

  • Darabzadeh, Nazanin Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

  • Darabzadeh, Nazanin Kinetic Studies on Protein Solubility and Electrophoretic Pattern of Soymilk Stored at Different Temperatures [Volume 7, Issue 3, 2011]

  • Dehghanpour, Nafiseh Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010 [Volume 7, Issue 1, 2011]

  • Dordiee, Khodar Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

E

  • Ebrahimzadeh Mousavi, Seyed Mohammad Ali Modeling of aroma compounds diffusion coefficient in polymeric films using artificial neural networks [Volume 7, Issue 1, 2011]

  • Ehtiati, Ahmad Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana [Volume 7, Issue 4, 2012]

  • Ejtehadi, Hamidreza Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Elahi, Mohammad The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

  • Elsagh, Akbar Determination of Heavy Metals Ni, Cr, Mn and Co in Salt Obtained By Water Treatment and Its Comparison with Rock Salt [Volume 7, Issue 4, 2012]

  • Emadzadeh, Bahareh The Physico- Chemical Characteristics of Sheep Meat Post Mortem [Volume 7, Issue 2, 2011]

  • Emami, Shiva Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Eshraghi, Elahe Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets [Volume 7, Issue 4, 2012]

  • Eshtiaghi, Mohammad Naghi Comparison of Pulse Electric Field and Thermal Processing on Mass Transfer in Sugar Extraction from Sugar Beet [Volume 7, Issue 2, 2011]

  • Etemadian, Yasaman Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

F

  • Farahnaki, Asgar Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

  • Farhoosh, Reza Investigation on the Effect of CaCl2 and EDTA on Phosphorous Rejection and Permeate Flux during the Ultrafiltration of Canola Oil [Volume 7, Issue 1, 2011]

  • Farzi, Gholam Ali Preparation and Characterization of Chitosan/clay Biodegradable Nanocomposite for Food Packaging Application [Volume 7, Issue 1, 2011]

  • Fathi, Milad Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity [Volume 7, Issue 2, 2011]

  • Fathi, Milad Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana [Volume 7, Issue 4, 2012]

  • Fazilati, Mohammad Evaluation of Fatty Acids and Triacylglycerols Composition and Physicochemical Properties of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum, and Pennisetum typhoides) Arable of Iran [Volume 7, Issue 2, 2011]

G

  • Garoosi, Ghasem Ali Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content [Volume 7, Issue 2, 2011]

  • Ghaderi, Maryam Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography [Volume 7, Issue 3, 2011]

  • Ghods rohani, Mohsen The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration [Volume 7, Issue 3, 2011]

  • Gholamhosseinpour, Aliakbar The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties [Volume 7, Issue 2, 2011]

  • Ghorbani, Mohammad Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties [Volume 7, Issue 1, 2011]

  • Ghorbani, Mohammad Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties [Volume 7, Issue 1, 2011]

  • Ghorbani, Mohammad Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour [Volume 7, Issue 2, 2011]

H

  • Habibi Najafi, Mohammad Bagher Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni [Volume 7, Issue 1, 2011]

  • Habibi Najafi, Mohammad Bagher Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach [Volume 7, Issue 3, 2011]

  • Hadad Khodaparast, Mohammad Hossein Feasibility Assessment of Protein Concentrate From Tomato Processing Wastes and Determination of Its Functional Properties [Volume 7, Issue 2, 2011]

  • Hashemi, Majid Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni [Volume 7, Issue 1, 2011]

  • Hesari, Javad Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake [Volume 7, Issue 3, 2011]

  • Hesari, Javad Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Hoseinpoor, Sara Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

  • Hosseini, Fereshteh Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni [Volume 7, Issue 1, 2011]

J

  • Jafari, Mahmoud Reza Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Jafari, Seyed Mahdi Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties [Volume 7, Issue 1, 2011]

  • Jafari, Seyed Mahdi Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour [Volume 7, Issue 2, 2011]

K

  • Kadivar, Mehdi Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010 [Volume 7, Issue 1, 2011]

  • Kadkhodaee, Rassoul Microencapsulation of Limonene by Freeze Drying: Effect of Type and Concentration of Wall Material [Volume 7, Issue 3, 2011]

  • Kadkhodaee, Rassoul Influence of Some Variables on the Particle Size and Stability of Limonene-In-Water Emulsion [Volume 7, Issue 4, 2012]

  • Kalbasi Oshtari, Ahmad Chemical and Microbial Properties of Apple Leather [Volume 7, Issue 4, 2012]

  • Karimi, Mahdi Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread [Volume 7, Issue 1, 2011]

  • Karimi, Mahdi Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology [Volume 7, Issue 4, 2012]

  • Kashani-Nejad, Mahdi Study of Rheology and Sensory Properties of Frozen Yogurt Containing Different Levels of Guar Gum and Arabic Gum [Volume 7, Issue 1, 2011]

  • Kashani-Nejad, Mahdi Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets [Volume 7, Issue 4, 2012]

  • Khalilian, Safie Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity [Volume 7, Issue 2, 2011]

  • Khalilian, Safie The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

  • Khazaie, Hamideh Determination of Reducing Sugar in Potato Using a Manual Glucose Determiner and Comparing With Enzymatic Procedure [Volume 7, Issue 4, 2012]

  • Khomeiri, Morteza Study of Rheology and Sensory Properties of Frozen Yogurt Containing Different Levels of Guar Gum and Arabic Gum [Volume 7, Issue 1, 2011]

  • Khomeiri, Morteza Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography [Volume 7, Issue 3, 2011]

  • Khomeiri, Morteza Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave [Volume 7, Issue 4, 2012]

  • Koocheki, Arash Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread [Volume 7, Issue 1, 2011]

L

  • Lame, Hassan Modeling of aroma compounds diffusion coefficient in polymeric films using artificial neural networks [Volume 7, Issue 1, 2011]

  • Layegh, Behnaz Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

M

  • Maghsoudlou, Yahya Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets [Volume 7, Issue 4, 2012]

  • Majzoobi, Mahsa Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

  • Maskooki, Abdolmajid Comparison of Pulse Electric Field and Thermal Processing on Mass Transfer in Sugar Extraction from Sugar Beet [Volume 7, Issue 2, 2011]

  • Mazaheri Tehrani, Mostafa The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties [Volume 7, Issue 2, 2011]

  • Mazaheri Tehrani, Mostafa The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration [Volume 7, Issue 3, 2011]

  • Mazaheri Tehrani, Mostafa Effect of Whole Soy Flour as a Fat Replacer and Refining Time on Textural, Rheological and Sensory Properties of Milk Chocolate [Volume 7, Issue 4, 2012]

  • Mesbahi, Gholam Reza Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics [Volume 7, Issue 3, 2011]

  • Milani, Elnaz Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread [Volume 7, Issue 1, 2011]

  • Milani, Elnaz Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream [Volume 7, Issue 2, 2011]

  • Mirvaghefi, Alireza Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

  • Modanlow, Maryam Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

  • Moeini, Sohrab Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

  • Mohebbi, Mohebbat Investigation of Changes in Physical Properties and Microstructure and Mathematical Modeling of Shrinkage of Onion during Hot Air Drying [Volume 7, Issue 1, 2011]

  • Mohebbi, Mohebbat Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity [Volume 7, Issue 2, 2011]

  • Mohebbi, Mohebbat The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

  • Mohebbi, Mohebbat Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana [Volume 7, Issue 4, 2012]

  • Mortazavi, Seyed Ali Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread [Volume 7, Issue 1, 2011]

  • Mortazavi, Seyed Ali Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream [Volume 7, Issue 2, 2011]

  • Mortazavi, Seyed Ali Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Mortazavi, Seyed Ali Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology [Volume 7, Issue 4, 2012]

  • Motamedzadegan, Ali Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

  • Mousavi, Seyed Mahmoud Investigation on the Effect of CaCl2 and EDTA on Phosphorous Rejection and Permeate Flux during the Ultrafiltration of Canola Oil [Volume 7, Issue 1, 2011]

  • Mousavi, Seyed Mahmoud Investigation of Changes in Physical Properties and Microstructure and Mathematical Modeling of Shrinkage of Onion during Hot Air Drying [Volume 7, Issue 1, 2011]

  • Mousavi Nasab, Sahar Sadat Kinetic Studies on Protein Solubility and Electrophoretic Pattern of Soymilk Stored at Different Temperatures [Volume 7, Issue 3, 2011]

N

  • Najaf Najafi, Masoud Microencapsulation of Limonene by Freeze Drying: Effect of Type and Concentration of Wall Material [Volume 7, Issue 3, 2011]

  • Najaf Najafi, Masoud Influence of Some Variables on the Particle Size and Stability of Limonene-In-Water Emulsion [Volume 7, Issue 4, 2012]

  • Nasiri mahalati, Mehdi The Physico- Chemical Characteristics of Sheep Meat Post Mortem [Volume 7, Issue 2, 2011]

  • Nasiri mahalati, Mehdi Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Nasiri Mahallati, Marzieh Determination of Reducing Sugar in Potato Using a Manual Glucose Determiner and Comparing With Enzymatic Procedure [Volume 7, Issue 4, 2012]

  • Nasirpour, Ali Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content [Volume 7, Issue 2, 2011]

  • Nikzadeh, Vajiheh Feasibility Assessment of Protein Concentrate From Tomato Processing Wastes and Determination of Its Functional Properties [Volume 7, Issue 2, 2011]

  • Noshad, Mohammad Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana [Volume 7, Issue 4, 2012]

  • Nourmohammadi, Elham Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake [Volume 7, Issue 3, 2011]

O

  • Oromiehie, Abdulrasoul Modeling of aroma compounds diffusion coefficient in polymeric films using artificial neural networks [Volume 7, Issue 1, 2011]

  • Ovissipour, Mahmoudreza Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

P

  • Peighambardoust, Seyed Hadi Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake [Volume 7, Issue 3, 2011]

  • Peighambardoust, Seyed Hadi Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Piraieshfar, Behrouz Feasibility Assessment of Protein Concentrate From Tomato Processing Wastes and Determination of Its Functional Properties [Volume 7, Issue 2, 2011]

R

  • Radmard Ghadiri, Gholamhossein Chemical and Microbial Properties of Apple Leather [Volume 7, Issue 4, 2012]

  • Rafat, Seyed Abbas Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake [Volume 7, Issue 3, 2011]

  • Rafat, Seyed Abbas Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Rafiee, Gholamreza Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores) [Volume 7, Issue 2, 2011]

  • Ramezani, Roghaieh Kinetic Studies on Protein Solubility and Electrophoretic Pattern of Soymilk Stored at Different Temperatures [Volume 7, Issue 3, 2011]

  • Ramezani, Yosouf Evaluation of Some Chemical Properties of Butter Enriched With Hazelnut and Walnut Powders [Volume 7, Issue 4, 2012]

  • Raoufi, Nasim Effect of Whole Soy Flour as a Fat Replacer and Refining Time on Textural, Rheological and Sensory Properties of Milk Chocolate [Volume 7, Issue 4, 2012]

  • Rashidi, Hassan The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration [Volume 7, Issue 3, 2011]

  • Razavi, Seyed Mohammad Ali Investigation on the Effect of CaCl2 and EDTA on Phosphorous Rejection and Permeate Flux during the Ultrafiltration of Canola Oil [Volume 7, Issue 1, 2011]

  • Razavi, Seyed Mohammad Ali The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration [Volume 7, Issue 3, 2011]

  • Razavizadegan Jahromi, Seyed Hossein Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology [Volume 7, Issue 4, 2012]

  • Rezaei, Masoud Preparation and Characterization of Chitosan/clay Biodegradable Nanocomposite for Food Packaging Application [Volume 7, Issue 1, 2011]

  • Rezaei, Rahil Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography [Volume 7, Issue 3, 2011]

  • Rofigari Haghighat, Shiva Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave [Volume 7, Issue 4, 2012]

  • Roshan Nejad, Mansoureh The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

S

  • Sadeghi Mahoonak, Alireza Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties [Volume 7, Issue 1, 2011]

  • Sadeghi Mahoonak, Alireza Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties [Volume 7, Issue 1, 2011]

  • Sadeghi Mahoonak, Alireza Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour [Volume 7, Issue 2, 2011]

  • Sadeghi Mahoonak, Alireza Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography [Volume 7, Issue 3, 2011]

  • Sadeghi Mahoonak, Alireza Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

  • Sadeghi Pour, Hamidreza Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave [Volume 7, Issue 4, 2012]

  • Sarmad, Majid The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

  • Sedaghat, Nasser The Evaluation of the Quality Properties of Pistacia atlantica var mutica (Bene) Nuts under Different Storage Conditions and Packagings [Volume 7, Issue 1, 2011]

  • Shabani, Ali Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

  • Shabanpour, Bahareh Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

  • Shahidi, Fakhri Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread [Volume 7, Issue 1, 2011]

  • Shahidi, Fakhri The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree [Volume 7, Issue 3, 2011]

  • Shahidi, Fakhri Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana [Volume 7, Issue 4, 2012]

  • Shams, Najmeh Evaluation of Fatty Acids and Triacylglycerols Composition and Physicochemical Properties of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum, and Pennisetum typhoides) Arable of Iran [Volume 7, Issue 2, 2011]

  • Shekarchizadeh, Hajar Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010 [Volume 7, Issue 1, 2011]

  • Soltanizadeh, Nafiseh Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010 [Volume 7, Issue 1, 2011]

T

  • Tabatabaei Yazdi, Farideh Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Tabatabaei Yazdi, Farideh Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology [Volume 7, Issue 4, 2012]

  • Talei, Asra Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour [Volume 7, Issue 2, 2011]

  • Tavakoli, Javad The Evaluation of the Quality Properties of Pistacia atlantica var mutica (Bene) Nuts under Different Storage Conditions and Packagings [Volume 7, Issue 1, 2011]

V

Y

  • Yahyaee, Mohsen Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice [Volume 7, Issue 4, 2012]

  • Yeganeh zad, Samira Effect of Whole Soy Flour as a Fat Replacer and Refining Time on Textural, Rheological and Sensory Properties of Milk Chocolate [Volume 7, Issue 4, 2012]

Z

  • Zaerzadeh, Elham Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF) [Volume 7, Issue 3, 2011]

  • Zaman Zade, Fereshteh Evaluation of Antimicrobial Activities and Color Strength of Curcumin in Macaroni [Volume 7, Issue 1, 2011]