Iranian Food Science and Technology Research Journal

Current Issue

By Issue

By Author

Author Index

Keyword Index

About Journal

Aims and Scope

Publication Ethics

Indexing and Abstracting

FAQ

Peer Review Process

Journal Metrics

Manuscript Structure

Download guide files

Article Submission Checklist

Reviewer Guide

Journal Reviewers List

Browse Keyword Index

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

  • Acidity Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

  • Active edible coating The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings [Volume 9, Issue 2, 2013]

  • Aflatoxin-producing fungi Study of Aflatoxin-producing Fungi Contamination of Raisins Varieties Produced in Khorasane Razavi Province [Volume 9, Issue 1, 2013]

  • Alpha Linolenic Acid (ALA) Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil [Volume 9, Issue 3, 2013]

  • Antimicrobial activity Evaluating Antioxidant and Antimicrobial Activities of Phenolic Essences Extracted from Evening Primrose (Oenothera biennis) Flowers [Volume 9, Issue 2, 2013]

  • Antioxidant activity Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran [Volume 9, Issue 1, 2013]

  • Antioxidant activity Evaluating Antioxidant and Antimicrobial Activities of Phenolic Essences Extracted from Evening Primrose (Oenothera biennis) Flowers [Volume 9, Issue 2, 2013]

  • Antioxidant compounds Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran [Volume 9, Issue 1, 2013]

  • Apricots Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots [Volume 9, Issue 3, 2013]

  • Artificial neural network Optimization of Orange Osmotic Dehydration Process Using Response Surface Method and Estimation of Dehydration Parameters by Artificial Neural Network [Volume 9, Issue 3, 2013]

  • Artificial neural network Investigation of Malting Process Using Artificial Neural Network [Volume 9, Issue 3, 2013]

  • Ascorbic acid Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots [Volume 9, Issue 3, 2013]

B

  • Banana flour Investigation of Rheological of Dough and Organoleptical Properties of Toast Breads Containing Banana Flour [Volume 9, Issue 4, 2013]

  • BaneH skin oil Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran [Volume 9, Issue 1, 2013]

  • Barbari Bread Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques [Volume 9, Issue 4, 2013]

  • Batter Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg [Volume 9, Issue 2, 2013]

  • Beach seine The Investigation of some Postmortem Changes in Kutum (Rutilus frisii kutum, Kamensky) Captured by Gillnet and Beach Seine [Volume 9, Issue 2, 2013]

  • Bene kernel oil Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • Beverage Evaluation of Physicochemical and Sensory Properties of Pomegranate Juice- Milk Drink During Storage [Volume 9, Issue 4, 2013]

C

  • Calibration Design and Calibration of a Software-based Food Colorimeter System [Volume 9, Issue 4, 2013]

  • Canola oil Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • Carbonyl value Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Casein- pectin nanocomplex Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior [Volume 9, Issue 1, 2013]

  • Cheese nugget Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg [Volume 9, Issue 2, 2013]

  • Citric acid Studies on Different Properties of Composite Thin Films Made from Waxy Starch-citric acid and Starch-methyl Cellulose [Volume 9, Issue 1, 2013]

  • Citric acid Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots [Volume 9, Issue 3, 2013]

  • Color The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus) [Volume 9, Issue 2, 2013]

  • Color Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter [Volume 9, Issue 3, 2013]

  • Color The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake [Volume 9, Issue 3, 2013]

  • Colorimetery The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings [Volume 9, Issue 2, 2013]

  • Colorimetry Design and Calibration of a Software-based Food Colorimeter System [Volume 9, Issue 4, 2013]

  • Color index Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Conjugated diene value Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Crude oil Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil [Volume 9, Issue 3, 2013]

D

  • Deep fat frying Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg [Volume 9, Issue 2, 2013]

  • Detoxification Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar [Volume 9, Issue 3, 2013]

  • Doogh Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh [Volume 9, Issue 4, 2013]

  • Dry matter Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

E

  • Edible film Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss [Volume 9, Issue 3, 2013]

  • Elasticity modulus Some Physical and Mechanical Properties of Ghasri Variety of Melon [Volume 9, Issue 2, 2013]

  • Emulsion stability Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound [Volume 9, Issue 1, 2013]

  • Enteric pathogenic bacteria Incidence Levels of Enteric Pathogens and Microbial Quality of Raw Vegetables in Mashhad, Iran [Volume 9, Issue 1, 2013]

  • Enzymatic browning The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus) [Volume 9, Issue 2, 2013]

  • Essential Fatty Acid Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil [Volume 9, Issue 3, 2013]

  • Evening primrose Evaluating Antioxidant and Antimicrobial Activities of Phenolic Essences Extracted from Evening Primrose (Oenothera biennis) Flowers [Volume 9, Issue 2, 2013]

  • Exopolysaccharide Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh [Volume 9, Issue 4, 2013]

  • Extraction Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract [Volume 9, Issue 1, 2013]

F

  • Fatty acid composition Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Fatty acids profile Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

  • Flow properties Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound [Volume 9, Issue 1, 2013]

  • Flux Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water [Volume 9, Issue 2, 2013]

  • Foaming properties The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus) [Volume 9, Issue 2, 2013]

  • Food stuff Design and Calibration of a Software-based Food Colorimeter System [Volume 9, Issue 4, 2013]

  • Fortification Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques [Volume 9, Issue 4, 2013]

  • Fouling Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water [Volume 9, Issue 2, 2013]

  • Friction coefficient Some Physical and Mechanical Properties of Ghasri Variety of Melon [Volume 9, Issue 2, 2013]

  • Frying Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • FTIR Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior [Volume 9, Issue 1, 2013]

  • Full-fat soy flour Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) [Volume 9, Issue 4, 2013]

  • Fungi contamination Study of Aflatoxin-producing Fungi Contamination of Raisins Varieties Produced in Khorasane Razavi Province [Volume 9, Issue 1, 2013]

G

  • Gel Improver Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques [Volume 9, Issue 4, 2013]

  • Geometrical properties Some Physical and Mechanical Properties of Ghasri Variety of Melon [Volume 9, Issue 2, 2013]

  • Ghasi melon Some Physical and Mechanical Properties of Ghasri Variety of Melon [Volume 9, Issue 2, 2013]

  • Gill net The Investigation of some Postmortem Changes in Kutum (Rutilus frisii kutum, Kamensky) Captured by Gillnet and Beach Seine [Volume 9, Issue 2, 2013]

H

  • High intensity ultrasound Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound [Volume 9, Issue 1, 2013]

  • High performance liquid chromatography(HPLC) Extraction and Determination of Pesticids in Honey by High Performance Liquid Choromatography Using Homogenous Liquid- Liquid Extraction [Volume 9, Issue 2, 2013]

  • High-performance size-exclusion chromatography Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • Homogeneous liquid-liquid extraction Extraction and Determination of Pesticids in Honey by High Performance Liquid Choromatography Using Homogenous Liquid- Liquid Extraction [Volume 9, Issue 2, 2013]

  • Hull Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar [Volume 9, Issue 3, 2013]

I

  • Image processing Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques [Volume 9, Issue 4, 2013]

  • Improved cultivar Determination of some Physical Properties of Four Iranian Improved Rice Cultivars [Volume 9, Issue 1, 2013]

  • Incidence level Incidence Levels of Enteric Pathogens and Microbial Quality of Raw Vegetables in Mashhad, Iran [Volume 9, Issue 1, 2013]

  • Internal friction coefficient Determination of some Physical Properties of Four Iranian Improved Rice Cultivars [Volume 9, Issue 1, 2013]

  • Ions rejection Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water [Volume 9, Issue 2, 2013]

K

  • Khorasan Razavi province Study of Aflatoxin-producing Fungi Contamination of Raisins Varieties Produced in Khorasane Razavi Province [Volume 9, Issue 1, 2013]

  • Kolkhoung skin oil Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran [Volume 9, Issue 1, 2013]

  • Koozeh cheese Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles [Volume 9, Issue 2, 2013]

L

  • Lactic flora Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles [Volume 9, Issue 2, 2013]

  • Lemon fruit Investigating Physical Properties of Kernel and Bulk of Lemon and the Effect of Moisture Content on them [Volume 9, Issue 3, 2013]

  • Low-fat butter Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) [Volume 9, Issue 4, 2013]

  • Low-Nitrite Sausage Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter [Volume 9, Issue 3, 2013]

M

  • Malt Investigation of Malting Process Using Artificial Neural Network [Volume 9, Issue 3, 2013]

  • Mass transfer Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg [Volume 9, Issue 2, 2013]

  • Meat Products Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter [Volume 9, Issue 3, 2013]

  • Mechanical properties Studies on Different Properties of Composite Thin Films Made from Waxy Starch-citric acid and Starch-methyl Cellulose [Volume 9, Issue 1, 2013]

  • Methylcellulose Studies on Different Properties of Composite Thin Films Made from Waxy Starch-citric acid and Starch-methyl Cellulose [Volume 9, Issue 1, 2013]

  • Microbial quality Incidence Levels of Enteric Pathogens and Microbial Quality of Raw Vegetables in Mashhad, Iran [Volume 9, Issue 1, 2013]

  • Milk Evaluation of Physicochemical and Sensory Properties of Pomegranate Juice- Milk Drink During Storage [Volume 9, Issue 4, 2013]

  • Modeling Investigating Physical Properties of Kernel and Bulk of Lemon and the Effect of Moisture Content on them [Volume 9, Issue 3, 2013]

  • Moisture content Determination of some Physical Properties of Four Iranian Improved Rice Cultivars [Volume 9, Issue 1, 2013]

  • Mushroom The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus) [Volume 9, Issue 2, 2013]

N

  • Nanofiltration Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water [Volume 9, Issue 2, 2013]

  • Nitrite Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter [Volume 9, Issue 3, 2013]

  • Nitrite-Free Sausage Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter [Volume 9, Issue 3, 2013]

  • Nuts Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar [Volume 9, Issue 3, 2013]

O

  • Oat β-glucan The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake [Volume 9, Issue 3, 2013]

  • Ohadi cultivar Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar [Volume 9, Issue 3, 2013]

  • Optimization Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) [Volume 9, Issue 4, 2013]

  • Organoleptical Investigation of Rheological of Dough and Organoleptical Properties of Toast Breads Containing Banana Flour [Volume 9, Issue 4, 2013]

  • Osmosis Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets [Volume 9, Issue 4, 2013]

  • Osmotic Dehydration The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings [Volume 9, Issue 2, 2013]

  • Osmotic Dehydration Optimization of Orange Osmotic Dehydration Process Using Response Surface Method and Estimation of Dehydration Parameters by Artificial Neural Network [Volume 9, Issue 3, 2013]

  • Oxidative Stability Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil [Volume 9, Issue 3, 2013]

  • Oxidative stability index Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

P

  • Particle size Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior [Volume 9, Issue 1, 2013]

  • Peroxide value Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

  • Pesticides residue Extraction and Determination of Pesticids in Honey by High Performance Liquid Choromatography Using Homogenous Liquid- Liquid Extraction [Volume 9, Issue 2, 2013]

  • Phase separation Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh [Volume 9, Issue 4, 2013]

  • Phenolic extract Evaluating Antioxidant and Antimicrobial Activities of Phenolic Essences Extracted from Evening Primrose (Oenothera biennis) Flowers [Volume 9, Issue 2, 2013]

  • Photoshop Design and Calibration of a Software-based Food Colorimeter System [Volume 9, Issue 4, 2013]

  • Polar compounds Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • Pomegranate juice Evaluation of Physicochemical and Sensory Properties of Pomegranate Juice- Milk Drink During Storage [Volume 9, Issue 4, 2013]

  • Postmortem changes The Investigation of some Postmortem Changes in Kutum (Rutilus frisii kutum, Kamensky) Captured by Gillnet and Beach Seine [Volume 9, Issue 2, 2013]

  • Pressure drop Investigating Physical Properties of Kernel and Bulk of Lemon and the Effect of Moisture Content on them [Volume 9, Issue 3, 2013]

  • Pretreatments Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots [Volume 9, Issue 3, 2013]

Q

  • Qodumeh shahri Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound [Volume 9, Issue 1, 2013]

R

  • Raisin Study of Aflatoxin-producing Fungi Contamination of Raisins Varieties Produced in Khorasane Razavi Province [Volume 9, Issue 1, 2013]

  • Raw milk cheese Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles [Volume 9, Issue 2, 2013]

  • Raw vegetables Incidence Levels of Enteric Pathogens and Microbial Quality of Raw Vegetables in Mashhad, Iran [Volume 9, Issue 1, 2013]

  • Rehydration Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets [Volume 9, Issue 4, 2013]

  • Resistance to airflow Investigating Physical Properties of Kernel and Bulk of Lemon and the Effect of Moisture Content on them [Volume 9, Issue 3, 2013]

  • Response surface methodology The Effect of Whey Protein Isolates, Sodium Caseinate and Carboxymethyl Celloluse on Sensory and Oscillatory Rheological Properties of Salad Dressing [Volume 9, Issue 2, 2013]

  • Response surface methodology The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings [Volume 9, Issue 2, 2013]

  • Response surface methodology Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques [Volume 9, Issue 4, 2013]

  • Response Surface Methodology (RSM) Optimization of Orange Osmotic Dehydration Process Using Response Surface Method and Estimation of Dehydration Parameters by Artificial Neural Network [Volume 9, Issue 3, 2013]

  • Response Surface Methodology (RSM) Evaluation of Physicochemical and Sensory Properties of Pomegranate Juice- Milk Drink During Storage [Volume 9, Issue 4, 2013]

  • Rheological Investigation of Rheological of Dough and Organoleptical Properties of Toast Breads Containing Banana Flour [Volume 9, Issue 4, 2013]

  • Rheological Properties Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract [Volume 9, Issue 1, 2013]

  • Rheological Properties The Effect of Whey Protein Isolates, Sodium Caseinate and Carboxymethyl Celloluse on Sensory and Oscillatory Rheological Properties of Salad Dressing [Volume 9, Issue 2, 2013]

  • Rice Determination of some Physical Properties of Four Iranian Improved Rice Cultivars [Volume 9, Issue 1, 2013]

  • Rice Bran Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract [Volume 9, Issue 1, 2013]

  • Ripening Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles [Volume 9, Issue 2, 2013]

  • Ropy starter Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh [Volume 9, Issue 4, 2013]

  • Rutilus frisii kutum The Investigation of some Postmortem Changes in Kutum (Rutilus frisii kutum, Kamensky) Captured by Gillnet and Beach Seine [Volume 9, Issue 2, 2013]

S

  • Salad dressing The Effect of Whey Protein Isolates, Sodium Caseinate and Carboxymethyl Celloluse on Sensory and Oscillatory Rheological Properties of Salad Dressing [Volume 9, Issue 2, 2013]

  • Sensory characteristics Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) [Volume 9, Issue 4, 2013]

  • Sensory evaluation Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

  • Sensory Properties The Effect of Whey Protein Isolates, Sodium Caseinate and Carboxymethyl Celloluse on Sensory and Oscillatory Rheological Properties of Salad Dressing [Volume 9, Issue 2, 2013]

  • Sensory properties of sponge cake The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake [Volume 9, Issue 3, 2013]

  • Sesame oil Evaluating Antioxidant Activity of Kolkhung Skin Oil as a New Edible Source in Iran [Volume 9, Issue 1, 2013]

  • Shell Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar [Volume 9, Issue 3, 2013]

  • Sodium caseinate Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss [Volume 9, Issue 3, 2013]

  • Sodium metabisulite Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots [Volume 9, Issue 3, 2013]

  • Sodium metabisulphite The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus) [Volume 9, Issue 2, 2013]

  • Storage period Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

  • Subcritical Water Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract [Volume 9, Issue 1, 2013]

  • Sugar beet press water Potential of Nanofiltration in Ions Removal from Sugar Beet Press Water [Volume 9, Issue 2, 2013]

  • Synersis Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

T

  • TBA value Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

  • TEM and steady rheology Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior [Volume 9, Issue 1, 2013]

  • Texture analysis The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings [Volume 9, Issue 2, 2013]

  • Thermal treatment Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Thermo-oxidative and hydrolytic degradations Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process [Volume 9, Issue 1, 2013]

  • Toast bread Investigation of Rheological of Dough and Organoleptical Properties of Toast Breads Containing Banana Flour [Volume 9, Issue 4, 2013]

  • Toughness Some Physical and Mechanical Properties of Ghasri Variety of Melon [Volume 9, Issue 2, 2013]

U

  • Ultrasound Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets [Volume 9, Issue 4, 2013]

  • Ultraviolet absorption Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

V

  • Virgin olive oil Effect of Thermal Treatment on Chemical Changes and Oxidative Stability of Iranian Common Virgin Olive Oil of Roodbar Region: A Study on Zard, Mari and Phishomi [Volume 9, Issue 4, 2013]

  • Viscosity Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

  • Volume index The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake [Volume 9, Issue 3, 2013]

W

  • Walnut Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut [Volume 9, Issue 4, 2013]

  • Walnut Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

  • Water in oil emulsion Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) [Volume 9, Issue 4, 2013]

  • Water Vapor permeability Studies on Different Properties of Composite Thin Films Made from Waxy Starch-citric acid and Starch-methyl Cellulose [Volume 9, Issue 1, 2013]

  • Waxy Starch Studies on Different Properties of Composite Thin Films Made from Waxy Starch-citric acid and Starch-methyl Cellulose [Volume 9, Issue 1, 2013]

  • White egg Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg [Volume 9, Issue 2, 2013]

  • WPC Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh [Volume 9, Issue 4, 2013]

Y

  • Yoghurt Production of Yoghurt Fordified With Walnut Powder [Volume 9, Issue 4, 2013]

Z

  • Zataria Moltiflora Boisss essential oil Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss [Volume 9, Issue 3, 2013]

  • Zeta potential Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior [Volume 9, Issue 1, 2013]