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

  • Accelerated storage Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach [Volume 10, Issue 4, 2014, Pages 307-317]

  • Activation energy Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations [Volume 10, Issue 3, 2014]

  • Adaptive Nero Fuzzy Inference System (ANFIS) Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) [Volume 10, Issue 2, 2014]

  • Adulteration Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Aflatoxin M1 Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model [Volume 10, Issue 3, 2014]

  • Agar Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties [Volume 10, Issue 1, 2014]

  • Antagonism Antioxidant Interactions of Green Tea and Rosemary Extracts Combination [Volume 10, Issue 3, 2014]

  • Antimicrobial activity Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice [Volume 10, Issue 1, 2014]

  • Antioxidant activity Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat [Volume 10, Issue 1, 2014]

  • Apple juice Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice [Volume 10, Issue 1, 2014]

  • Artificial neural network Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) [Volume 10, Issue 2, 2014]

B

  • Baker's yeast Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production [Volume 10, Issue 1, 2014]

  • Bezhi Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying [Volume 10, Issue 1, 2014]

  • Biodetoxification Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model [Volume 10, Issue 3, 2014]

  • Black nightshade Black nightshade oil Extraction Using Supercritical Fluid Carbon Dioxide [Volume 10, Issue 4, 2014, Pages 387-393]

  • Black zira essential oil The inhibitory Effect of Black zira Essential Oil on Listeria monocytogenes Growth in Simulated Broth Culture Models and Fillet of Kutum (Rutilus frisii kutum) [Volume 10, Issue 2, 2014]

  • Body composition Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation [Volume 10, Issue 3, 2014]

  • Butter Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Butter Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

C

  • Cake Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake [Volume 10, Issue 3, 2014]

  • Camel meat Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat [Volume 10, Issue 4, 2014, Pages 291-298]

  • Canola oil Antioxidant Effect of Pimppinella affinis Ledeb Plant Methanolic Extract on Stability of Canola Oil during Storage Condition [Volume 10, Issue 2, 2014]

  • Carcass Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation [Volume 10, Issue 3, 2014]

  • Cellulose nanocrystal Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles [Volume 10, Issue 3, 2014]

  • Chiffon cake Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake [Volume 10, Issue 4, 2014, Pages 375-386]

  • Coffee silver skin The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [Volume 10, Issue 2, 2014]

  • Color Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat [Volume 10, Issue 4, 2014, Pages 291-298]

  • Color change Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying [Volume 10, Issue 1, 2014]

  • Cooking Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations [Volume 10, Issue 3, 2014]

  • Cooking loss Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology [Volume 10, Issue 3, 2014]

  • Crude oil Effect of Solvent Oil Extracting Parameters on Phosphatides, Preoxide Value and Free Fatty Acids in Crude Oil in Industrial Scale [Volume 10, Issue 2, 2014]

  • Crude phenolic compounds Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat [Volume 10, Issue 1, 2014]

D

  • Dark chocolate The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [Volume 10, Issue 2, 2014]

  • Date Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production [Volume 10, Issue 1, 2014]

  • Date varieties Kaluteh Clarification of date varieties Kaluteh juice using bentonite and gelatin [Volume 10, Issue 3, 2014]

  • Decolorization and clarification Clarification of date varieties Kaluteh juice using bentonite and gelatin [Volume 10, Issue 3, 2014]

  • Deep-Fried Crust Model System Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System [Volume 10, Issue 3, 2014]

  • Disinfection Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

  • DPPH radical scavenging activity Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM) [Volume 10, Issue 2, 2014]

  • Dryer Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology [Volume 10, Issue 3, 2014]

  • Drying Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations [Volume 10, Issue 3, 2014]

  • Drying Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology [Volume 10, Issue 4, 2014, Pages 327-336]

E

  • E. coli O157:H7 Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

  • Entropy The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [Volume 10, Issue 2, 2014]

  • Escherichia coli The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

  • Essential fatty acids Production of Grape Molasses Fortified with Flaxseed Powder and Evaluation of Some of Its Chemical Properties [Volume 10, Issue 1, 2014]

  • Evening primrose leaves (Oenothera biennis) Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice [Volume 10, Issue 1, 2014]

  • Expander Effect of Solvent Oil Extracting Parameters on Phosphatides, Preoxide Value and Free Fatty Acids in Crude Oil in Industrial Scale [Volume 10, Issue 2, 2014]

  • Extraction Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil [Volume 10, Issue 2, 2014]

  • Extraction Black nightshade oil Extraction Using Supercritical Fluid Carbon Dioxide [Volume 10, Issue 4, 2014, Pages 387-393]

  • Extrusion Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology [Volume 10, Issue 3, 2014]

F

  • FAA Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese [Volume 10, Issue 3, 2014]

  • Fatty acid Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Fatty acid composition Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil [Volume 10, Issue 2, 2014]

  • FFA Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese [Volume 10, Issue 3, 2014]

  • Fish peptone broth The inhibitory Effect of Black zira Essential Oil on Listeria monocytogenes Growth in Simulated Broth Culture Models and Fillet of Kutum (Rutilus frisii kutum) [Volume 10, Issue 2, 2014]

  • Flaxseed Production of Grape Molasses Fortified with Flaxseed Powder and Evaluation of Some of Its Chemical Properties [Volume 10, Issue 1, 2014]

  • Food Safety Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model [Volume 10, Issue 3, 2014]

  • Fresh-cut vegetables Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

  • Frying Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm [Volume 10, Issue 1, 2014]

  • Frying Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying [Volume 10, Issue 1, 2014]

  • Frying Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System [Volume 10, Issue 3, 2014]

  • Frying Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process [Volume 10, Issue 4, 2014, Pages 349-362]

G

  • Gamma-oryzanol Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology [Volume 10, Issue 1, 2014]

  • GC Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Gelatin Clarification of date varieties Kaluteh juice using bentonite and gelatin [Volume 10, Issue 3, 2014]

  • Genetic algorithm Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm [Volume 10, Issue 1, 2014]

  • Grape Molasses Production of Grape Molasses Fortified with Flaxseed Powder and Evaluation of Some of Its Chemical Properties [Volume 10, Issue 1, 2014]

  • Green tea Antioxidant Interactions of Green Tea and Rosemary Extracts Combination [Volume 10, Issue 3, 2014]

  • Guar Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties [Volume 10, Issue 1, 2014]

H

  • HPLC Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat [Volume 10, Issue 1, 2014]

  • HPLC Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Hypneahamulosa Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM) [Volume 10, Issue 2, 2014]

I

  • Image processing Identification and classification of three Iranian rice seed varieties in mixed samples by morphological features using image processing and Learning Vector Quantization neural network [Volume 10, Issue 3, 2014]

  • Image texture The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [Volume 10, Issue 2, 2014]

K

  • Kiwi Pastille Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties [Volume 10, Issue 1, 2014]

  • Kurdish cheese Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese [Volume 10, Issue 3, 2014]

L

  • Lactobacillus acidophilus Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model [Volume 10, Issue 3, 2014]

  • Lactobacillus plantarum Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice [Volume 10, Issue 1, 2014]

  • Lepidium perfoliatum gum Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake [Volume 10, Issue 4, 2014, Pages 375-386]

  • Lettuce Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

  • L. monocytogenes The inhibitory Effect of Black zira Essential Oil on Listeria monocytogenes Growth in Simulated Broth Culture Models and Fillet of Kutum (Rutilus frisii kutum) [Volume 10, Issue 2, 2014]

M

  • Margarine Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

  • Meat Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation [Volume 10, Issue 3, 2014]

  • Mechanical properties Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles [Volume 10, Issue 3, 2014]

  • Microwave Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology [Volume 10, Issue 4, 2014, Pages 327-336]

  • Microwave Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process [Volume 10, Issue 4, 2014, Pages 349-362]

  • Microwave-assisted extraction Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM) [Volume 10, Issue 2, 2014]

  • Milk Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) [Volume 10, Issue 2, 2014]

  • Milk components Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) [Volume 10, Issue 2, 2014]

  • Mincing Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat [Volume 10, Issue 4, 2014, Pages 291-298]

  • Modified cellulose nanofibers Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film [Volume 10, Issue 4, 2014, Pages 337-348]

  • Modified heating method Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology [Volume 10, Issue 1, 2014]

  • Molasses Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production [Volume 10, Issue 1, 2014]

  • Morphological properties Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film [Volume 10, Issue 4, 2014, Pages 337-348]

  • MPC Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

N

  • Nanoliposome Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology [Volume 10, Issue 1, 2014]

  • Neural Networks Identification and classification of three Iranian rice seed varieties in mixed samples by morphological features using image processing and Learning Vector Quantization neural network [Volume 10, Issue 3, 2014]

O

  • Oil Production of Grape Molasses Fortified with Flaxseed Powder and Evaluation of Some of Its Chemical Properties [Volume 10, Issue 1, 2014]

  • Oil seed preparation Effect of Solvent Oil Extracting Parameters on Phosphatides, Preoxide Value and Free Fatty Acids in Crude Oil in Industrial Scale [Volume 10, Issue 2, 2014]

  • Oil uptake Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm [Volume 10, Issue 1, 2014]

  • Oil uptake Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process [Volume 10, Issue 4, 2014, Pages 349-362]

  • Optimization Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm [Volume 10, Issue 1, 2014]

  • Optimization Effect of Roasting and Blanching on Physicochemical and Sensory Properties of Sesame Milk [Volume 10, Issue 2, 2014]

  • Organic solvent Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil [Volume 10, Issue 2, 2014]

  • Osmotic Dehydration Effects of Different Concentrations of Sucrose Solution on Quantitative and Qualitative Properties of Osmo-dehydrated Pear Slices by Reconstituted Osmotic Solutions [Volume 10, Issue 2, 2014]

  • Osmotic Dehydration Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process [Volume 10, Issue 4, 2014, Pages 349-362]

  • Ostrich Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation [Volume 10, Issue 3, 2014]

  • Ostrich meat Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat [Volume 10, Issue 4, 2014, Pages 291-298]

  • Oxidation products Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach [Volume 10, Issue 4, 2014, Pages 307-317]

  • Oxidative Stability Antioxidant Effect of Pimppinella affinis Ledeb Plant Methanolic Extract on Stability of Canola Oil during Storage Condition [Volume 10, Issue 2, 2014]

  • Oxidative Stability Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach [Volume 10, Issue 4, 2014, Pages 307-317]

  • Ozone The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

  • Ozone Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

P

  • Pear slices Effects of Different Concentrations of Sucrose Solution on Quantitative and Qualitative Properties of Osmo-dehydrated Pear Slices by Reconstituted Osmotic Solutions [Volume 10, Issue 2, 2014]

  • Peleg-Normand model Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests [Volume 10, Issue 4, 2014, Pages 318-326]

  • Phenolic compounds Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM) [Volume 10, Issue 2, 2014]

  • Phosphatide Effect of Solvent Oil Extracting Parameters on Phosphatides, Preoxide Value and Free Fatty Acids in Crude Oil in Industrial Scale [Volume 10, Issue 2, 2014]

  • Physical properties Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film [Volume 10, Issue 4, 2014, Pages 337-348]

  • Physicochemical properties Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying [Volume 10, Issue 1, 2014]

  • Pimppinella affinis Ledeb Antioxidant Effect of Pimppinella affinis Ledeb Plant Methanolic Extract on Stability of Canola Oil during Storage Condition [Volume 10, Issue 2, 2014]

  • Pistachio oil Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil [Volume 10, Issue 2, 2014]

  • Poly(lactic acid) Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film [Volume 10, Issue 4, 2014, Pages 337-348]

  • Poultry Carcass The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

  • Processing method Effect of Roasting and Blanching on Physicochemical and Sensory Properties of Sesame Milk [Volume 10, Issue 2, 2014]

Q

  • Quality Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake [Volume 10, Issue 3, 2014]

R

  • Raisin Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production [Volume 10, Issue 1, 2014]

  • Raspberry Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology [Volume 10, Issue 4, 2014, Pages 327-336]

  • Reconstitution Effects of Different Concentrations of Sucrose Solution on Quantitative and Qualitative Properties of Osmo-dehydrated Pear Slices by Reconstituted Osmotic Solutions [Volume 10, Issue 2, 2014]

  • Response sorface methodology Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm [Volume 10, Issue 1, 2014]

  • Response surface method Black nightshade oil Extraction Using Supercritical Fluid Carbon Dioxide [Volume 10, Issue 4, 2014, Pages 387-393]

  • Response surface methodology Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM) [Volume 10, Issue 2, 2014]

  • Response surface methodology Clarification of date varieties Kaluteh juice using bentonite and gelatin [Volume 10, Issue 3, 2014]

  • Response surface methodology Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology [Volume 10, Issue 4, 2014, Pages 327-336]

  • Rice Identification and classification of three Iranian rice seed varieties in mixed samples by morphological features using image processing and Learning Vector Quantization neural network [Volume 10, Issue 3, 2014]

  • Rosemary Antioxidant Interactions of Green Tea and Rosemary Extracts Combination [Volume 10, Issue 3, 2014]

S

  • Saccharomyces cerevisiae Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice [Volume 10, Issue 1, 2014]

  • Salmonella Efficacy of Ozone on Microbial Quality and Reduction of Inoculated of E. coli O157:H7 and Salmonella on Leaf Lettuce [Volume 10, Issue 2, 2014]

  • Screw press Effect of Solvent Oil Extracting Parameters on Phosphatides, Preoxide Value and Free Fatty Acids in Crude Oil in Industrial Scale [Volume 10, Issue 2, 2014]

  • Semolina Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology [Volume 10, Issue 3, 2014]

  • Sensory evaluation Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties [Volume 10, Issue 1, 2014]

  • Sesame milk Effect of Roasting and Blanching on Physicochemical and Sensory Properties of Sesame Milk [Volume 10, Issue 2, 2014]

  • Sheep tail oil Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat [Volume 10, Issue 1, 2014]

  • Shelf Life Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake [Volume 10, Issue 4, 2014, Pages 375-386]

  • Simulated broth culture The inhibitory Effect of Black zira Essential Oil on Listeria monocytogenes Growth in Simulated Broth Culture Models and Fillet of Kutum (Rutilus frisii kutum) [Volume 10, Issue 2, 2014]

  • Slaughter conditions Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation [Volume 10, Issue 3, 2014]

  • Slaughter house chiller The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

  • Solution Effects of Different Concentrations of Sucrose Solution on Quantitative and Qualitative Properties of Osmo-dehydrated Pear Slices by Reconstituted Osmotic Solutions [Volume 10, Issue 2, 2014]

  • Sorghum grain Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat [Volume 10, Issue 1, 2014]

  • Sour cherry Quality and Microbial Changes of Four Dried Sour Cherry by Osmosis Process through One Year Storage [Volume 10, Issue 4, 2014, Pages 363-374]

  • Soy milk Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

  • Spectroscopy Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles [Volume 10, Issue 3, 2014]

  • Stability Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology [Volume 10, Issue 1, 2014]

  • Staphilococcusaureus The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

  • Starch Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles [Volume 10, Issue 3, 2014]

  • Storage condition Antioxidant Effect of Pimppinella affinis Ledeb Plant Methanolic Extract on Stability of Canola Oil during Storage Condition [Volume 10, Issue 2, 2014]

  • Stress relaxation test Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests [Volume 10, Issue 4, 2014, Pages 318-326]

  • Supercritical carbon dioxide Black nightshade oil Extraction Using Supercritical Fluid Carbon Dioxide [Volume 10, Issue 4, 2014, Pages 387-393]

  • Synergism Antioxidant Interactions of Green Tea and Rosemary Extracts Combination [Volume 10, Issue 3, 2014]

T

  • Tarkhineh Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations [Volume 10, Issue 3, 2014]

  • Tert-butylhydroquinone Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film [Volume 10, Issue 4, 2014, Pages 337-348]

  • Texture Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake [Volume 10, Issue 4, 2014, Pages 375-386]

  • Texture Profile Analysis Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties [Volume 10, Issue 1, 2014]

  • Titanium dioxide Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles [Volume 10, Issue 3, 2014]

  • Tocopherol Detection of Margarine in Butter [Volume 10, Issue 1, 2014]

  • Total Count Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology [Volume 10, Issue 3, 2014]

  • Total count microorganisms The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 10, Issue 1, 2014]

U

  • UF-Feta cheese analogue Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

  • Ultrasound Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process [Volume 10, Issue 4, 2014, Pages 349-362]

V

  • Viral RNA Prediction of Milk Components Impact on Recovery and Extraction of Enteric Viruses Genome Using Artificial Neural Networks and Adaptive Nero Fuzzy Inference System (ANFIS) [Volume 10, Issue 2, 2014]

  • Viscoelastic behavior Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests [Volume 10, Issue 4, 2014, Pages 318-326]

  • Volume Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying [Volume 10, Issue 1, 2014]

W

  • Walnut Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach [Volume 10, Issue 4, 2014, Pages 307-317]

  • Water activity The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [Volume 10, Issue 2, 2014]

  • Wheat dough Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests [Volume 10, Issue 4, 2014, Pages 318-326]

  • Wheat germ Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake [Volume 10, Issue 3, 2014]

  • Whey Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production [Volume 10, Issue 1, 2014]

  • WPC Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology [Volume 10, Issue 2, 2014]

X

  • Xanthan Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake [Volume 10, Issue 4, 2014, Pages 375-386]