A

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

  • Accelerated storage Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage [Volume 19, Issue 4, 2023, Pages 399-414]

  • ACE Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Acetaldehyde The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Acetic acid Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Aceticacid Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Acetobacter Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Acid hydrolysis Investigating the Quality and Safety Characteristics of Skin Collagen of Bighead (Hypophthalmichthys nobilis), Silver Carp (Hypophthalmichthys molitrix), Grass Carp (Ctenopharyngodon idella), and Common Carp (Cyprinus carpio) Cultured [Volume 19, Issue 3, 2023, Pages 33-47]

  • Acidification kinetics The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

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

  • Acidity None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Acidity Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

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

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

  • Acidity 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]

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

  • Acid-soluble collagen Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

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

  • Acoustic Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Acrylamide Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Acrylamide Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Acrylamide Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Activated carbon Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

  • Activation Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • 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]

  • Activation energy Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Activation energy Drying kinetics and optimization of microwave- assisted drying of quince pomace [Volume 12, Issue 6, 2016, Pages 750-757]

  • Activation energy Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Activation function Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • 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]

  • Active energy Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

  • Active Packaging Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Activity coefficient Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • 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]

  • Adhesion Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Adipate ester Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

  • Adsorbatey Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Adsorbent Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

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

  • Adulteration Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Adulteration Application of FT-IR spectroscopy with various classification and regression models for detection and quantification of Sodium Hydrosulfite in Iranian wheat flour [(Articles in Press)]

  • Aerogels Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Aflatoxigenic genes A molecular method for identification of aflatoxigenic fungi in pistachio of Khorasan region (Gonabad and Feyzabad) [Volume 12, Issue 2, 2016, Pages 318-329]

  • Aflatoxin A molecular method for identification of aflatoxigenic fungi in pistachio of Khorasan region (Gonabad and Feyzabad) [Volume 12, Issue 2, 2016, Pages 318-329]

  • Aflatoxin Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Aflatoxin B1 Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province [Volume 12, Issue 4, 2016, Pages 394-402]

  • Aflatoxin B1 The effect of some species of yeasts on reduction of aflatoxin B1 of Aspergillus flavus in simulated model of human stomach [Volume 15, Issue 4, 2019, Pages 441-452]

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

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

  • AFM The Effects of TiO2 and MontmorilloniteNanofillers on Structural, Thermal and Optical Properties of Starch based Nanobiocomposite Films [Volume 12, Issue 5, 2016, Pages 678-695]

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

  • Agar Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Agar Spot Evaluation of antimicrobial activities of lactic flora isolated from production stages of Maskeh against food indicator bacteria [Volume 12, Issue 4, 2016, Pages 438-452]

  • Aging An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Aging Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Aging temperature Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Aging time Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Agricultural wastes Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

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

  • Ahmad-aghai pistachio Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Air flow rate Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Air velocity Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin [Volume 12, Issue 2, 2016, Pages 226-238]

  • Ajwain essential oil Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Alcalase Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Alcalase Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Alcalase Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Alcalase The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Alicyclobacillus acidocaldarius Investigating of Tomato Pastes Microbial Contamination in Iran and Isolation and Identification of Alicyclobacillus acidocaldarius by PCR Method [Volume 19, Issue 5, 2023, Pages 745-755]

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

  • Almond Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Almond hull polysaccharides Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Aloe vera Dimensionless modeling of thin layer drying process of Aloe vera gel [Volume 12, Issue 3, 2016, Pages 362-370]

  • Aloe vera Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Aloe vera Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

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

  • Aloe vera Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Aloe vera The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Aloe vera gel The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

  • Aloe vera gel Evaluation of Antioxidant Effect of Ethanolic Extract of Aloe Vera Gel on the Stability of Soybean Oil [Volume 19, Issue 4, 2023, Pages 541-556]

  • Alosa Caspia Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

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

  • Alpha-resorcylic acid Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Althaea officinalis A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Aluminum Oxide Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Alveolab Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle [Volume 16, Issue 4, 2020, Pages 465-478]

  • Alyssum homolocarpum Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Alyssum homolocarpum seed gum The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

  • Alyssum homolocarpum seeds gum The Effect of Different Concentrations of Glycerol on Properties of Blend Films Based on Polyvinyl Alcohol-AllysumHomolocarpum Seed Gum [Volume 12, Issue 5, 2016, Pages 663-677]

  • Amaranth Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

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

  • Amino acids profile Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Amygdalus scoparia Spach Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

  • Amygdalus scoparia Spach Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Analogue cheese Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Analogue cheese The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2021, Pages 166-153]

  • Analysis of the protein structure Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • ANFIS Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) [Volume 12, Issue 6, 2016, Pages 767-779]

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

  • ANFIS model Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Angiotensin Converting Enzyme The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • ANN Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • ANN Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Annatto seed Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants [Volume 12, Issue 1, 2016, Pages 12-20]

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

  • Antagonistic Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Anthocyanin Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Anthocyanin Comparative Study on Some Physical and Chemical Properties of Three Native Seed Berberis Genotypes from Semnan Province [Volume 12, Issue 2, 2016, Pages 250-260]

  • Anthocyanin Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Anthocyanin Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Anthocyanins Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Anthocyanins Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Anthocyanins Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Antibacterial activity Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Antibacterial activity Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Antibacterial activity Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Antibacterial Effect Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Antibacterial Effect 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]

  • Antibacterial packaging Performance of antimicrobial bio active zein film against Escherichia coli and listeriainnocua during storage of Olivier salad [Volume 12, Issue 2, 2016, Pages 276-285]

  • Antibiotic Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Antifungal activity Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes) [Volume 19, Issue 4, 2023, Pages 477-489]

  • Antimicrobe Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Antimicrobial activity Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Antimicrobial activity Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

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

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

  • Antimicrobial activity Antimicrobial Property of Lycopene Oleoresin on some Food Pathogens Running Head: Lycopene oleoresin antibacterial potent [Volume 12, Issue 3, 2016, Pages 382-387]

  • Antimicrobial activity Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Antimicrobial activity Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Antimicrobial activity Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Antimicrobial activity Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

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

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

  • Antimicrobial activity Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study [Volume 19, Issue 4, 2023, Pages 415-425]

  • Antimicrobial activity Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B [Volume 19, Issue 1, 2023, Pages 79-93]

  • Antimicrobial effect Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Antimicrobial effect Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Antimicrobial effect Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Antimicrobial packaging Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

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

  • Antimicrobial peptides Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Antimicrobial properties Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Antimicrobial properties Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Antioxidant Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Antioxidant Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 11, Issue 2, 2015, Pages 200-210]

  • Antioxidant Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Antioxidant Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Antioxidant Using of dry ice for astringency removal in persimmon fruit [Volume 12, Issue 5, 2016, Pages 543-555]

  • Antioxidant Antioxidant activity of Para-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 565-571]

  • Antioxidant Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 588-595]

  • Antioxidant Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum) [Volume 12, Issue 6, 2016, Pages 742-749]

  • Antioxidant Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Antioxidant Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Antioxidant Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Antioxidant Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

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

  • Antioxidant Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Antioxidant Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Antioxidant Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Antioxidant Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Antioxidant The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Antioxidant Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Antioxidant Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ [Volume 19, Issue 5, 2023, Pages 607-616]

  • Antioxidant Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Antioxidant The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia) [Volume 19, Issue 3, 2023, Pages 79-94]

  • Antioxidant Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [(Articles in Press)]

  • Antioxidant Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes [Volume 19, Issue 6, 2023, Pages 95-109]

  • Antioxidant Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum) [(Articles in Press)]

  • Antioxidant activities Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Antioxidant activity Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

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

  • Antioxidant activity Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Antioxidant activity Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Antioxidant activity The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Antioxidant activity The determination of antioxidant activity, total polyphenols and microbial total count of functional flavored milk containing pomegranate peel extract and date datesyrup during cold storage [Volume 12, Issue 4, 2016, Pages 489-498]

  • Antioxidant activity Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese [Volume 13, Issue 2, 2017, Pages 346-362]

  • Antioxidant activity Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Antioxidant activity Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Antioxidant activity Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Antioxidant activity Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Antioxidant activity Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Antioxidant activity Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

  • Antioxidant activity Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Antioxidant activity Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil [Volume 15, Issue 6, 2019, Pages 81-88]

  • Antioxidant activity Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Antioxidant activity Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Antioxidant activity Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

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

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

  • Antioxidant activity The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

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

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

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

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

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

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

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

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

  • Antioxidant activity Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Antioxidant activity The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Antioxidant activity Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Antioxidant activity Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit [Volume 18, Issue 3, 2022, Pages 85-98]

  • Antioxidant activity Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes) [Volume 19, Issue 4, 2023, Pages 477-489]

  • Antioxidant activity Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Antioxidant activity Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Antioxidant activity Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B [Volume 19, Issue 1, 2023, Pages 79-93]

  • Antioxidant activity 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]

  • Antioxidant activity Evaluation of Antioxidant and Antibacterial Activities of Apis florea Fabricius (Hymenoptera: Apidae) Honey on Helicobacter pylori [Volume 19, Issue 3, 2023, Pages 49-63]

  • Antioxidant activity Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk [Volume 19, Issue 6, 2023, Pages 167-175]

  • Antioxidant activity 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]

  • Antioxidant activity Soybean oil Evaluation of Antioxidant Effect of Ethanolic Extract of Aloe Vera Gel on the Stability of Soybean Oil [Volume 19, Issue 4, 2023, Pages 541-556]

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

  • Antioxidant effect Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study [Volume 19, Issue 4, 2023, Pages 415-425]

  • Antioxidant effect Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Antioxidant؛ fish؛ Shelf Life؛ Surimi Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2018, Pages 127-138]

  • Antioxidant property Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Antioxidant property Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Antioxidant property Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Antioxidants Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder [Volume 19, Issue 5, 2023, Pages 593-606]

  • Anti-oxidative activity Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Anti-Pseudomonas Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Antiradical activity Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • A/O/W double emulsion Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry [Volume 19, Issue 6, 2023, Pages 177-195]

  • Apigenin Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum) [Volume 12, Issue 6, 2016, Pages 742-749]

  • Appearance properties Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Apple Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Apple Study of temporal variations of color and temperature on bruised apples from thermal and visible images [Volume 11, Issue 5, 2015, Pages 677-693]

  • Apple Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious [Volume 13, Issue 1, 2017, Pages 155-166]

  • Apple Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Apple Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Apple Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Apple Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

  • Apple Investigating the qualitative changes of Golden Delicious apple variety in storage conditions using X-ray imaging [(Articles in Press)]

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

  • Apple juice Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit [Volume 19, Issue 5, 2023, Pages 723-743]

  • Apricot The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

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

  • Aptamar Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Aqueous extract Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Aqueous extract Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk [Volume 19, Issue 6, 2023, Pages 167-175]

  • Aqueous extract of Trigonella foenum Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

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

  • Arabica coffee Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Arabic-Farsi gum The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Arabic gum Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Arabic gum Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

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

  • Arabic gum Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Arachidonic acid Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Ardeh oil The Mineral Content of Sesame Seed and Its Transition to Ardeh and Refined Sesame Oil [Volume 19, Issue 4, 2023, Pages 491-499]

  • Argon plasma The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch [Volume 19, Issue 2, 2023, Pages 217-229]

  • Aroos bean Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

  • Arrhenius model Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Arrhenius model Evaluation of physicochemical characterization of hawthorn (Crataegus pinnatifida) during various storage conditions and modeling of changes using kinetic models [Volume 16, Issue 5, 2020, Pages 507-523]

  • Artichoke Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Artificial Intelligence Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Artificial mouth Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions [Volume 19, Issue 1, 2023, Pages 43-56]

  • Artificial neural netw Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • 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]

  • 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]

  • Artificial neural network Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Artificial neural network Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Artificial neural network Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Artificial neural network Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Artificial neural network Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

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

  • Artificial neural networks Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

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

  • Ascorbic acid Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

  • Ascorbic acid The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Ascorbic acid Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Ascorbic acid Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

  • Ascorbil Palmitate Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ [Volume 19, Issue 5, 2023, Pages 607-616]

  • Aspergillus A molecular method for identification of aflatoxigenic fungi in pistachio of Khorasan region (Gonabad and Feyzabad) [Volume 12, Issue 2, 2016, Pages 318-329]

  • Aspergillus flavus Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese [Volume 12, Issue 2, 2016, Pages 286-295]

  • Aspergillus flavus Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province [Volume 12, Issue 4, 2016, Pages 394-402]

  • Aspergillus flavus The effect of some species of yeasts on reduction of aflatoxin B1 of Aspergillus flavus in simulated model of human stomach [Volume 15, Issue 4, 2019, Pages 441-452]

  • Aspergillus niger In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Aspergillus niger Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

  • Astaxanthin 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]

  • Astaxanthin 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]

B

  • Bacillus cereus Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Bacillus cereus Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus [Volume 15, Issue 2, 2019, Pages 257-266]

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

  • Back propagation Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Badrandjboie-Dennai Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging [Volume 19, Issue 6, 2023, Pages 125-141]

  • Baguette Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Baguette Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Baguette Bread The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • 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]

  • Banana Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Banana Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Banana Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • 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 Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • 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]

  • Barbari Bread Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

  • Barbari Bread Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Barbari Bread Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Barberries Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Barberry Comparative Study on Some Physical and Chemical Properties of Three Native Seed Berberis Genotypes from Semnan Province [Volume 12, Issue 2, 2016, Pages 250-260]

  • Barberry Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Barberry Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

  • Barley Flour Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Barley malt pulp Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise [Volume 19, Issue 2, 2023, Pages 247-258]

  • Basil seed gum Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

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

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

  • Basil seed gum Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Basil seed mucilage Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification [Volume 19, Issue 3, 2023, Pages 15-31]

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

  • Batter Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Batter Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

  • B-complex vitamin Vitamin protection by Alginate-Whey Protein Micro Gel (AL-WPC MG) as a novel microcapsule against gastrointestinal condition; case study: B-complex vitamins. [Volume 16, Issue 3, 2020, Pages 37-50]

  • 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]

  • Beef meat Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • 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]

  • Berberis Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Berberis Integrrima×Vulgaris Comparison of anti-oxidative properties of fresh Berberis (integerrima × Vulgaris) in Aqueous and alcoholic solvents [Volume 12, Issue 2, 2016, Pages 296-307]

  • Berberis juice Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Betacyanine Optimization of Red Beet Color Extracted [(Articles in Press)]

  • Beta glucan Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Beta- Glucan Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia [Volume 15, Issue 1, 2019, Pages 181-198]

  • Betaxanthin Optimization of Red Beet Color Extracted [(Articles in Press)]

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

  • Beverage Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

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

  • B-glucan The effect of hydrothermal processing on rheological properties of oat β-glucan [Volume 16, Issue 2, 2020, Pages 271-286]

  • Biceps Femoris Evaluation of lactic acid on textural characteristics and proteolytic pattern of biceps femoris muscle of camel [Volume 15, Issue 1, 2019, Pages 37-54]

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

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

  • Bioactive extract Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes) [Volume 19, Issue 4, 2023, Pages 477-489]

  • Bioactive extract 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]

  • Bioactive Peptide Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Biochemical parameters Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Bio-control 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]

  • Biodegradable film Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Biodegradable film The Effect of Different Concentrations of Glycerol on Properties of Blend Films Based on Polyvinyl Alcohol-AllysumHomolocarpum Seed Gum [Volume 12, Issue 5, 2016, Pages 663-677]

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

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

  • Biodiversity Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Biofilm Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Biological yield point Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Biomass The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Bioplastic Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Bioplastic Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties [Volume 19, Issue 5, 2023, Pages 635-648]

  • Bio-polymer Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties [Volume 19, Issue 5, 2023, Pages 635-648]

  • Biorefinery Enhancement of antioxidant activity and bioactive compounds in soy whey fermented with Lactiplantibacillus plantarum and Weissella confusa [(Articles in Press)]

  • Biosensors Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Biosensors 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]

  • Biosilage Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Biosorption 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]

  • Biot number Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

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

  • Bitter gourd Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder [Volume 19, Issue 5, 2023, Pages 593-606]

  • Black Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Black cumin Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Black mulberry pomace Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

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

  • Black pepper Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Black pepper Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Black pepper Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B [Volume 19, Issue 1, 2023, Pages 79-93]

  • Black tea Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • 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]

  • Blanching Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Blanching Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Blanching Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Blanching The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Blanching Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Blanching Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum) [Volume 19, Issue 2, 2023, Pages 195-216]

  • Bleaching Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Bleaching earth Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • 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]

  • Boswellia serrata Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil [Volume 12, Issue 4, 2016, Pages 477-488]

  • Boswellia serrata Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Botrytis cinerea Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Bran Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Bread Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Bread The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • Bread An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Bread 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]

  • Breaded shrimp Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Breading Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

  • Bread specific volume Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

  • Breakfast cereal Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Brewing A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

  • Brewing Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Brine concentration Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Brined cheese 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]

  • Broken heating food Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food [Volume 13, Issue 1, 2017, Pages 129-140]

  • Browning Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing [Volume 19, Issue 4, 2023, Pages 527-540]

  • Browning index Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin [Volume 12, Issue 2, 2016, Pages 226-238]

  • Browning index Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Bruise Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

  • Bubbling 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]

  • Buck wheat sourdough Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Buffalo Meat Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • Bulk density Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Bulk Packaging Identification of bulk tomato paste fungal contaminations in [Volume 1, Issue 1, 2005]

  • 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]

  • Butter The Effect of polyolphine films coated with alpha - tocopherol in preventing the oxidation of traditional butter stored in the refrigerator [Volume 12, Issue 1, 2016, Pages 127-138]

  • Butter Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Butter Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Butter oil Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Butter Oxidation Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

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

  • Button white mushroom Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life [Volume 11, Issue 1, 2015, Pages 22-30]

C

  • Cabinet drier Study on Textural Properties of Pear Fruit during Drying in a Cabinet Dryer [Volume 12, Issue 2, 2016, Pages 214-225]

  • Cacao flavored milk Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

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

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

  • Cake Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Cake Effect of skim milk powder on the quality of Yazdi cake [Volume 13, Issue 4, 2017, Pages 436-445]

  • Cake Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Cake Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Cake Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Cake Evaluation of quality of gluten-free cake prepared from heat-treated millet seeds [Volume 16, Issue 5, 2020, Pages 607-619]

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

  • Cake 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]

  • Calcium lactate Study of osmotic dehydration of banana using calcium lactate and genetic algorithm optimization of process [Volume 12, Issue 1, 2016, Pages 139-151]

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

  • California Wander Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Callistemon citrinus leaf Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

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

  • Camel meat Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Camel meat burger Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

  • Camel milk cream Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • 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]

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

  • Canola oil Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Canola oil Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

  • Canola pod Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Cantaloupe pudding Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Caramel Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Carbohydrate Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Carbohydrate Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Carbonated soft drink Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Carbon dioxide fluid Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • 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]

  • Carbonyl value Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Carbonyl value Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • Carboxy methyl cellulose Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film [Volume 12, Issue 1, 2016, Pages 88-97]

  • Carboxy methyl cellulose Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Carboxy methyl cellulose Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Carboxymethylcellulose Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Carboxymethyl Cellulose The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Carboxymethyl Cellulose Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Carboxymethyl Cellulose Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Carboxymethyl Cellulose Effect of edible composite coatings on shelf life of roasted pistachio nuts [Volume 12, Issue 4, 2016, Pages 415-427]

  • Carboxymethyl Cellulose Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom [Volume 16, Issue 5, 2020, Pages 581-605]

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

  • Carboxymethyl Cellulose Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Carboxymethyl Cellulose The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • 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]

  • Carnauba wax Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Carotenoid Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • Carotenoid Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Carp cultured Investigating the Quality and Safety Characteristics of Skin Collagen of Bighead (Hypophthalmichthys nobilis), Silver Carp (Hypophthalmichthys molitrix), Grass Carp (Ctenopharyngodon idella), and Common Carp (Cyprinus carpio) Cultured [Volume 19, Issue 3, 2023, Pages 33-47]

  • Carrageenan Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Carrageenan gel Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Carrier agents Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Carrier nanocapsules 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]

  • Carrot The effect of some processing parameters on mechanical and image texture properties of fried carrot [Volume 12, Issue 3, 2016, Pages 340-349]

  • Carrot Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Carrot Pomace Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Carum copticum Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

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

  • Carvacrol Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch) [Volume 19, Issue 5, 2023, Pages 617-633]

  • Casein Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum [(Articles in Press)]

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

  • Catalase Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious [Volume 13, Issue 1, 2017, Pages 155-166]

  • C. copticum Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

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

  • Celiac Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

  • Celiac Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

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

  • Celiac 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]

  • Celiace disease 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]

  • Cell toxicity Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • 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]

  • Cellulose nanocrystal The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Central composite design Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

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

  • Cereals 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]

  • CFD simulation Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • Chain association Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Chan-Vese Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • Cheese Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese [Volume 12, Issue 2, 2016, Pages 286-295]

  • Cheese Study of frequency of eaeA, stx1 and stx2 genes in Escherichia coli isolated from local cheeses in Maragheh city by multiplex PCR [Volume 12, Issue 3, 2016, Pages 388-393]

  • Cheese The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Cheese Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

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

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

  • Cheese sauce Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [(Articles in Press)]

  • Cheese whey powder Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Chemical properties Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Chemical properties Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Chemical properties Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Chemical score Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Cherry tomato Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Chesse Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese [Volume 13, Issue 2, 2017, Pages 346-362]

  • Chia seed Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • Chia seed extract Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Chia Seed Oil The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

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

  • Chicken fillet Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Chicken nugget Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Chicken nugget Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates [Volume 12, Issue 4, 2016, Pages 512-525]

  • Chicken nugget Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

  • Chicken nugget Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

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

  • Chicken nugget 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]

  • Chicken waste Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Chickpeas The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice [(Articles in Press)]

  • 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]

  • Chips Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Chitosan Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Chitosan Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Chitosan Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Chitosan Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

  • Chitosan Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Chitosan The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Chitosan Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Chitosan The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Chitosan Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Chitosan Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Chitosan Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Chitosan Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage [Volume 16, Issue 4, 2020, Pages 493-505]

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

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

  • Chitosan Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Chitosan Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Chitosan 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]

  • Chitosan The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [Volume 19, Issue 4, 2023, Pages 511-525]

  • Chitosan Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Chitosan The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Chitosan Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [(Articles in Press)]

  • Chocolate milk Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Cholesterol Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Chromium Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Chubak extract The effect of Chubak extract on sponge cake as an egg white substitute [Volume 11, Issue 1, 2015, Pages 63-76]

  • 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]

  • Citric acid Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Citric acid Addition of Reducing Agents, Vitamin C and Citric Acid during Wheat Conditioning and their Effects on the Quality Characteristics of the Corresponding Flour and Dough [Volume 19, Issue 1, 2023, Pages 107-127]

  • Citrus The preharvest application of melatonin and postharvest xanthan coating maintain the quality of Orlando tangelo during storage [(Articles in Press)]

  • Citrus fiber Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Citrus limon Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice [Volume 13, Issue 4, 2017, Pages 480-490]

  • Clarification Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Clarification Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology [Volume 12, Issue 3, 2016, Pages 350-361]

  • Clarity The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch [Volume 19, Issue 2, 2023, Pages 217-229]

  • Classification Classification of Pomegranate Arils from Image Features Using Linear Discriminant Analysis [Volume 12, Issue 1, 2016, Pages 182-192]

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

  • Clorimetric Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Coating Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Coating Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Coating Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Coating Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Coating Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Coating Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Coating Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Coating The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

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

  • Coating Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

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

  • Coating Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [(Articles in Press)]

  • Coefficients of determination Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Coenzyme Q10 Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification [Volume 19, Issue 3, 2023, Pages 15-31]

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

  • Coffee Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • 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]

  • Cohesiveness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Cold Plasma Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Cold Plasma Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

  • Cold set emulsion filled gel Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [(Articles in Press)]

  • Cold storage Identification of bulk tomato paste fungal contaminations in [Volume 1, Issue 1, 2005]

  • Cold storage Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Cold storage Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Cold storage Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Color Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • 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]

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

  • Color Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • Color Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Color Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Color Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Color Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

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

  • Color Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener [Volume 19, Issue 1, 2023, Pages 125-143]

  • Colorant Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants [Volume 12, Issue 1, 2016, Pages 12-20]

  • Color Aspects The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

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

  • Color change Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Color Difference Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

  • 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]

  • Colorimetric parameters The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

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

  • Colorimetry Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal [Volume 19, Issue 5, 2023, Pages 711-721]

  • 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]

  • Color Measurment Determination of L*a*b* Parameters from RGB of Digital Image by Application of IMG-Pardazesh Color Measurement Instrument [Volume 12, Issue 5, 2016, Pages 556-564]

  • Combined design Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

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

  • Common carp (Cyprinus carpio) Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

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

  • Common storage Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Complex Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

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

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

  • Composite gel Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Compounds Chemical Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille [Volume 12, Issue 1, 2016, Pages 21-33]

  • Concentrate Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Concentrate Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

  • Concentration Rheological properties of Liquorice (Glycyrrhiza glabra) extract [Volume 12, Issue 1, 2016, Pages 193-200]

  • Concentration Polarization 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]

  • Concentration Polarization Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit [Volume 19, Issue 5, 2023, Pages 723-743]

  • Condensed milk Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • 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]

  • Conjugated diene value Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • Conjugation Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions [Volume 12, Issue 4, 2016, Pages 526-532]

  • Conjugation Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction [Volume 13, Issue 1, 2017, Pages 180-190]

  • Consumer acceptance Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Container geometry Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Contamination percentage The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions [Volume 19, Issue 1, 2023, Pages 95-106]

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

  • Controlled release Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Convective drying Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Convective drying Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Cooker Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • 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 Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

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

  • Cooking methods Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

  • Cook value Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

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

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

  • Coriander seed Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Cornelian cherry Changes of bioactive compounds and physico-chemical properties of cornelian cherry fruit during storage at ambient temperature (25˚C) [Volume 13, Issue 5, 2017, Pages 759-770]

  • Corn flour Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

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

  • Corn malt Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Cornus mas L. fruit The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

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

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

  • Cronobacter sakazakii The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells [Volume 19, Issue 4, 2023, Pages 557-575]

  • Cross linking Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

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

  • 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]

  • C. sorokiniana Increasing the Production of Carotenoids in Chlorella sorokiniana IG-W-96 by Changing the Concentration of Nutrients and Phytohormones [Volume 19, Issue 5, 2023, Pages 663-673]

  • Ctenopharyngodon idella Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

  • Ctenopharyngodon idella Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • CT number Investigating the qualitative changes of Golden Delicious apple variety in storage conditions using X-ray imaging [(Articles in Press)]

  • CT scan Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

  • Cubeb pepper Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Cucumber 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]

  • Cucurbit The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Cumin seed Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Cuminum cyminum Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum) [Volume 12, Issue 6, 2016, Pages 742-749]

  • Cupcake Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Cupcake A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

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

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

  • Curcumin The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Curcumin A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Curcumin Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions [Volume 19, Issue 1, 2023, Pages 57-78]

  • Cuttlefish Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

D

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

  • 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 Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Date Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Date Kernel Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [(Articles in Press)]

  • DATEM Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Date palm Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Date scrap Formulation of Dates Gel and Condensed whey and Analysis of its Sensory and Chemical Properties [Volume 12, Issue 1, 2016, Pages 61-78]

  • Date seed Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Date storage Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Date syrup Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Date syrup Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage [Volume 13, Issue 4, 2017, Pages 637-646]

  • Date syrup Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

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

  • Deep fat frying Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Deep-fat frying Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Deep-fat frying Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • 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]

  • Deep frying Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Deep frying Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates [Volume 12, Issue 4, 2016, Pages 512-525]

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

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

  • Degradation kinetics Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Degree of Elasticity Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Degree of esterification The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Degree of esterification Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Degree of milling Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • Dehydration Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Density Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk [Volume 1, Issue 1, 2005, Pages 1-10]

  • Density Effects of temperature and soluble solid content on the thermo-physical properties of malt extract [Volume 12, Issue 5, 2016, Pages 706-715]

  • Density Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

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

  • Dessert Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis [Volume 12, Issue 6, 2016, Pages 730-741]

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

  • Diacetyl Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Diacetyl Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Die Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

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

  • Dietary fiber Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Dietary fiber Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying [Volume 14, Issue 1, 2018, Pages 207-217]

  • Dietary fiber Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Dietary fiber Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Dietary fiber Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

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

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

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

  • Dietetic sesame paste cream Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol) [Volume 19, Issue 1, 2023, Pages 17-30]

  • Differential Scanning Calorimetry Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread [Volume 19, Issue 4, 2023, Pages 427-450]

  • Different manufacturing methods Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [Volume 12, Issue 3, 2016, Pages 371-381]

  • Diffusion coefficient Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Diffusion coefficient Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

  • Diffusion coefficient Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Digital Image Determination of L*a*b* Parameters from RGB of Digital Image by Application of IMG-Pardazesh Color Measurement Instrument [Volume 12, Issue 5, 2016, Pages 556-564]

  • Digital image processing Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • 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]

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

  • DNA sequencing Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Donut Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Donut Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Donut Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Donut Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Donut, Pre-teratment Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Donuts Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [(Articles in Press)]

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

  • Doogh The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Doogh Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Doogh Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Doogh 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]

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

  • Doped nanoparticles Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus [Volume 15, Issue 2, 2019, Pages 257-266]

  • Dough consistency Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

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

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

  • Doughnut Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Dough Rheology The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • DPPH Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • DPPH Comparison of anti-oxidative properties of fresh Berberis (integerrima × Vulgaris) in Aqueous and alcoholic solvents [Volume 12, Issue 2, 2016, Pages 296-307]

  • DPPH Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • 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]

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

  • Drinking Yogurt Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • 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 Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Drying Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • Drying Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • 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]

  • Drying Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Drying Study on Textural Properties of Pear Fruit during Drying in a Cabinet Dryer [Volume 12, Issue 2, 2016, Pages 214-225]

  • Drying Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin [Volume 12, Issue 2, 2016, Pages 226-238]

  • Drying Effect of cultivar,osmos,packaging and storage temperature on quantitative and qualitative characteristics of dried melon [Volume 12, Issue 4, 2016, Pages 403-414]

  • Drying Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Drying Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Drying Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Drying Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Drying Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing [Volume 19, Issue 4, 2023, Pages 527-540]

  • Drying Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Drying condition Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • Drying kinetics Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Drying process Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Drying rate Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin [Volume 12, Issue 2, 2016, Pages 226-238]

  • Drying rate Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Drying time Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

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

  • DSC Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • DSC Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Dynamic rheological The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

E

  • E.angustifolia Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

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

  • 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]

  • Edible Coating The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Edible Coating Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Edible Coating Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Edible Coating Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Edible Coating Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Edible Coating Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

  • Edible Coating Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom [Volume 16, Issue 5, 2020, Pages 581-605]

  • Edible Coating 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]

  • Edible Coating Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch) [Volume 19, Issue 5, 2023, Pages 617-633]

  • Edible Coating Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging [Volume 19, Issue 6, 2023, Pages 125-141]

  • Edible coatings The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [Volume 19, Issue 4, 2023, Pages 511-525]

  • Edible coatings The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia) [Volume 19, Issue 3, 2023, Pages 79-94]

  • Edible film Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • 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]

  • Edible film Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film [Volume 12, Issue 1, 2016, Pages 88-97]

  • Edible film Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Edible film Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Edible film Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Edible films Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Edible Vegetable Oil Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Effective moisture diffusivity Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Effective moisture diffusivity Drying kinetics and optimization of microwave- assisted drying of quince pomace [Volume 12, Issue 6, 2016, Pages 750-757]

  • Effective moisture diffusivity coefficient Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Effective moisture diffusivity coefficient Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Egg Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Eggpalnt peel Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Eggplant waste Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Elangase Gene Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

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

  • Elastic modulus Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Electrical conductivity Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Electronic microscope Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Electron microscopy Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Electrospinning Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • ELISA Antimicrobial Property of Lycopene Oleoresin on some Food Pathogens Running Head: Lycopene oleoresin antibacterial potent [Volume 12, Issue 3, 2016, Pages 382-387]

  • Empirical model Moisture Loss Kinetics Modeling during Deep-Fat Frying of Potato Strips Pretreated with Ultrasound and Microwave [Volume 12, Issue 1, 2016, Pages 109-126]

  • Emulgel Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Emulsifier Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

  • Emulsifier The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Emulsifier The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Emulsifiers Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Emulsifying activity Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Emulsifying properties The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Emulsifying properties Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Emulsion Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Emulsion Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Emulsion The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Emulsion Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Emulsion Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Emulsion Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

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

  • Emulsion Sausage Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • 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]

  • Encapsulation Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

  • Encapsulation Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Encapsulation Vitamin A palimitate-loaded nanoliposomes: study of particle size, zeta potential, efficiency and stability of encapsulation [Volume 12, Issue 2, 2016, Pages 261-275]

  • Encapsulation Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Encapsulation Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Encapsulation Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

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

  • Encapsulation Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Encapsulation Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Encapsulation Preparation of Liposomal Nanoparticles Containing Ziziphora tenuir Essential Oil and Evaluation of its Antimicrobial Effects [Volume 19, Issue 2, 2023, Pages 231-245]

  • Encapsulation Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Encapsulation Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Encapsulation Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification [Volume 19, Issue 3, 2023, Pages 15-31]

  • Energy and exergy Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Enoki mushroom A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Enriched yogurt Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Enrichment Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

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

  • Enrichment Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

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

  • Enterobacteriaceae Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • 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]

  • 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]

  • Enzymatic extraction A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Enzymatic hydrolysis Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Enzymatic hydrolysis Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein [Volume 19, Issue 1, 2023, Pages 181-194]

  • Enzymatic hydrolysis Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum) [(Articles in Press)]

  • Enzymatic method The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Enzymatic properties Identification of Bioactive Compounds in the Extracts of Brown Algae Sargassum (Sargassum angustifulium) and Padina )Padina distromatic( and Evaluation of Antimicrobial, Antioxidant and Enzymatic Properties [Volume 19, Issue 2, 2023, Pages 259-277]

  • Enzymatic technique Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment [Volume 19, Issue 5, 2023, Pages 649-661]

  • Enzyme Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Enzyme The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Eremurus spectabilis Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

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

  • Erythritol Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol) [Volume 19, Issue 1, 2023, Pages 17-30]

  • 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]

  • Escherichia coli Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Escherichia coli Study of frequency of eaeA, stx1 and stx2 genes in Escherichia coli isolated from local cheeses in Maragheh city by multiplex PCR [Volume 12, Issue 3, 2016, Pages 388-393]

  • Essence of baneh Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

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

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

  • Essential oil Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Essential oil Performance of antimicrobial bio active zein film against Escherichia coli and listeriainnocua during storage of Olivier salad [Volume 12, Issue 2, 2016, Pages 276-285]

  • Essential oil Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Essential oil Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Essential oil Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • Essential oil Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Essential oil Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Essential oil Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage [Volume 19, Issue 4, 2023, Pages 399-414]

  • Essential oil Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Essential oil of thyme Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Essential oils Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Essential oils Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Essential oils 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]

  • Ethanolic extract Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Ethanolic extract Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Ethanol treatment Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

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

  • Ethyl oleate Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum) [Volume 19, Issue 2, 2023, Pages 195-216]

  • Eucalyptus globolus essential oil Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

  • Eudragit The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

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

  • Evaporation Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

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

  • 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]

  • Ewe Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

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

  • 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]

  • Experimental model Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Experimental results Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Exrtraction Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • Extensograph Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

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

  • 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]

  • Extraction Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Extraction The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Extraction Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants [Volume 12, Issue 1, 2016, Pages 12-20]

  • Extraction Investigation of functional properties of quince seed mucilage extracted by ultrasound [Volume 12, Issue 1, 2016, Pages 163-181]

  • Extraction Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Extraction Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly [Volume 13, Issue 2, 2017, Pages 322-332]

  • Extraction Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Extraction Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

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

  • Extraction Identification of Bioactive Compounds in the Extracts of Brown Algae Sargassum (Sargassum angustifulium) and Padina )Padina distromatic( and Evaluation of Antimicrobial, Antioxidant and Enzymatic Properties [Volume 19, Issue 2, 2023, Pages 259-277]

  • Extraction of pectin The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Extract of lemongrass The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Extruded snacks Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Extruder Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

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

  • Extrusion Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

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

  • Extrusion Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Extrusion Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa [Volume 19, Issue 4, 2023, Pages 451-462]

  • Extrusion The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice [(Articles in Press)]

  • Extrusion Cooking Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Exudate gum Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

F

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

  • Factorial Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • FAHP-TOPSIS An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Farinograph Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Farsi gum Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Farsi seed gum Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

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

  • Fat acidity Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Fat Binding Capacity Optimization of alkaline fiber extraction from rice bran using response surface methodology [Volume 12, Issue 5, 2016, Pages 696-705]

  • Fat replacement The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

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

  • Fat replacers Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Fat substitute Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake [Volume 15, Issue 1, 2019, Pages 55-65]

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

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

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

  • Fatty acid composition Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks [Volume 11, Issue 4, 2015, Pages 408-419]

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

  • Fatty acids profile Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Fenneropenaeus merguiensis 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]

  • Fermentation Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Fermentation Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

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

  • Fermentation Enhancement of antioxidant activity and bioactive compounds in soy whey fermented with Lactiplantibacillus plantarum and Weissella confusa [(Articles in Press)]

  • Fermentation conditions Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Fermentation time Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Fermented beverage Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Fermented Fruit and Vegetable Juices Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Ferulago angulata Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage [Volume 19, Issue 4, 2023, Pages 399-414]

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

  • Ferula gummosa Boiss Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

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

  • FFA Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

  • Fiber Optimization of alkaline fiber extraction from rice bran using response surface methodology [Volume 12, Issue 5, 2016, Pages 696-705]

  • Fiber Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Fiber Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

  • Fiber Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

  • Fiber Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise [Volume 19, Issue 2, 2023, Pages 247-258]

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

  • Fick law Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Fig The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Fig Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Fig Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Film The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • Firmness Using of dry ice for astringency removal in persimmon fruit [Volume 12, Issue 5, 2016, Pages 543-555]

  • Firmness Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Firmness Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Firmness Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Firmness The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Firmness of fruit texture Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch) [Volume 19, Issue 5, 2023, Pages 617-633]

  • First harvest rice Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice [Volume 19, Issue 4, 2023, Pages 501-510]

  • Fish finger Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Fish gelatin Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Fish nugget Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Fish nugget Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Fish oil Antioxidant activity of Para-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 565-571]

  • Fish oil Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 588-595]

  • Fish oil Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • 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]

  • Fish protein isolate A comparative study on stability and functional properties of the proteins isolated from yellowfin tuna (Thunnus albacares) dark muscle by acid-aided and alkaline-aided processes [Volume 12, Issue 4, 2016, Pages 463-476]

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

  • Fix bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Flavonoid Comparison of anti-oxidative properties of fresh Berberis (integerrima × Vulgaris) in Aqueous and alcoholic solvents [Volume 12, Issue 2, 2016, Pages 296-307]

  • Flavonoid Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

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

  • Flavored milk The determination of antioxidant activity, total polyphenols and microbial total count of functional flavored milk containing pomegranate peel extract and date datesyrup during cold storage [Volume 12, Issue 4, 2016, Pages 489-498]

  • Flavor index Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

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

  • Flaxseed The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake [Volume 14, Issue 4, 2018, Pages 671-684]

  • Flaxseed Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Flaxseed Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum) [(Articles in Press)]

  • Flaxseed Oil Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Flaxseed oil cake Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Fleawort Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Floral origin Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

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

  • Flow behavior Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Flow behavior Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based [Volume 12, Issue 1, 2016, Pages 34-48]

  • Flow behavior Extraction of hull-less barley (cultivar Lut) ß-glycan using hot water: Optimization using response surface methodology [Volume 12, Issue 5, 2016, Pages 572-587]

  • 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]

  • Fluid bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Fluidized bed dryer Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

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

  • Foam Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Foam Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • 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]

  • Foaming properties Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Foam mat drying Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Foam mat drying Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

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

  • Foam mat drying Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Foam properties Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Foam properties Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

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

  • Food chain Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Food color Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Food Cover The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Food packaging Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

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

  • Food preservative Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes [Volume 19, Issue 6, 2023, Pages 95-109]

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

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

  • Food Safety 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]

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

  • Formulation Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • 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]

  • Fortification Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

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

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

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

  • Fortification Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

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

  • Fouling Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit [Volume 19, Issue 5, 2023, Pages 723-743]

  • Fourier series Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Fourier transform infrared spectroscopy Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

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

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

  • FPH Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage [Volume 16, Issue 4, 2020, Pages 493-505]

  • Fractal Dimension Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Fractal Dimension Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Fractional conversion Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Fractional conversion model Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Frankincense Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • FRAP Comparison of anti-oxidative properties of fresh Berberis (integerrima × Vulgaris) in Aqueous and alcoholic solvents [Volume 12, Issue 2, 2016, Pages 296-307]

  • Free fatty acids Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Free radical Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Free radical Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Freeze drier Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Freeze drying Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Freeze-thaw stability The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch [Volume 19, Issue 2, 2023, Pages 217-229]

  • Freezing Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

  • Freezing Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

  • Freezing Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • French fries Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • 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]

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

  • Fried breaded shrimp The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Frozen soy yogurt Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Frozen yogurt Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Fructan Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Fruit juices Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Fruit quality Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

  • Fruit rot Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Fruit softening Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Frying Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Frying Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • 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]

  • 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]

  • Frying Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Frying The effect of some processing parameters on mechanical and image texture properties of fried carrot [Volume 12, Issue 3, 2016, Pages 340-349]

  • Frying Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Frying Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Frying Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

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

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

  • Frying oil Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • Frying: olive oil: oxidative stability: Rancimat Evaluation of oxidative stability of frying olive oil during thermal and frying processes [Volume 15, Issue 2, 2019, Pages 235-243]

  • FT-IR The Effects of TiO2 and MontmorilloniteNanofillers on Structural, Thermal and Optical Properties of Starch based Nanobiocomposite Films [Volume 12, Issue 5, 2016, Pages 678-695]

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

  • FTIR Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • FTIR Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • FTIR A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • FTIR Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • FTIR Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B [Volume 19, Issue 1, 2023, Pages 79-93]

  • FTIR spectroscopy Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions [Volume 12, Issue 4, 2016, Pages 526-532]

  • 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]

  • Functional Comparative Study on Some Physical and Chemical Properties of Three Native Seed Berberis Genotypes from Semnan Province [Volume 12, Issue 2, 2016, Pages 250-260]

  • Functional Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Functional Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

  • Functional Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [(Articles in Press)]

  • Functional drink A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Functional Jelly Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Functional properties Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Functional properties Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate [Volume 11, Issue 5, 2015, Pages 521-534]

  • Functional properties Investigation of functional properties of quince seed mucilage extracted by ultrasound [Volume 12, Issue 1, 2016, Pages 163-181]

  • Functional properties Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates [Volume 12, Issue 4, 2016, Pages 453-462]

  • Functional properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Functional properties Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction [Volume 13, Issue 1, 2017, Pages 180-190]

  • Functional properties Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

  • Functional properties Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Functional properties Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

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

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

  • Functional properties Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa [Volume 19, Issue 4, 2023, Pages 451-462]

  • Functional properties The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice [(Articles in Press)]

  • Functional properties and antioxidant activity of hydrolyzates Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Fungi Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

  • Fungicidal Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

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

  • Fungi Contaminations Identification of bulk tomato paste fungal contaminations in [Volume 1, Issue 1, 2005]

  • Fuzzy controller Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

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

G

  • GA-ANN Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) [Volume 12, Issue 6, 2016, Pages 767-779]

  • Gaduma Shirazi Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum [(Articles in Press)]

  • Galacturonic acid The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Gallic acid Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • Gamma Aminobutyric Acid Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds [Volume 19, Issue 2, 2023, Pages 333-347]

  • Gamma Aminobutyric Acid Enhancement of antioxidant activity and bioactive compounds in soy whey fermented with Lactiplantibacillus plantarum and Weissella confusa [(Articles in Press)]

  • Gamma irradiation Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

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

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

  • Ganoderma lucidum Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Garlic Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Garlic essential oil Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • Gas Chromatography Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Gas Chromatography Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Gas Chromatography Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Gas Chromatography The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Gas Chromatography Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Gas Chromatography Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

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

  • Gaseous beverage Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Gaussian process regression Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

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

  • GC Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • GC-Mass Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process [Volume 19, Issue 3, 2023, Pages 65-77]

  • GC-MS Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • GC-MS Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • GC-MS Identification of Bioactive Compounds in the Extracts of Brown Algae Sargassum (Sargassum angustifulium) and Padina )Padina distromatic( and Evaluation of Antimicrobial, Antioxidant and Enzymatic Properties [Volume 19, Issue 2, 2023, Pages 259-277]

  • GC/MS Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Gel The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

  • Gel Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Gelatin The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

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

  • Gelatin Effect of edible composite coatings on shelf life of roasted pistachio nuts [Volume 12, Issue 4, 2016, Pages 415-427]

  • Gelatin Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly [Volume 13, Issue 2, 2017, Pages 322-332]

  • Gelatin Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

  • Gelatin Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Gelatin A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

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

  • Gelatin The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Gelatin Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade [Volume 19, Issue 4, 2023, Pages 463-476]

  • Gelatin Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • Gelatin Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification [Volume 19, Issue 3, 2023, Pages 15-31]

  • Gelatinization Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Gel emulsifier Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Gel Emulsifire Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • 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]

  • Gel structure Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [Volume 19, Issue 1, 2023, Pages 1-15]

  • Gene Experssion Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Generalized Maxwell model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

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

  • Genetic algorithm Study of osmotic dehydration of banana using calcium lactate and genetic algorithm optimization of process [Volume 12, Issue 1, 2016, Pages 139-151]

  • Genetic programming Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Gentamicin antibiotic Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Gentisic acid Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • 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]

  • Glass transition temperature Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Gluten Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Gluten Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Gluten Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

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

  • Gluten free Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa [Volume 19, Issue 4, 2023, Pages 451-462]

  • Gluten free 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]

  • Gluten free The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice [(Articles in Press)]

  • Gluten free bread Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

  • Gluten free bread Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Gluten-free bread 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]

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

  • Gluten-free Sponge Cake Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Glycerol The Effect of Different Concentrations of Glycerol on Properties of Blend Films Based on Polyvinyl Alcohol-AllysumHomolocarpum Seed Gum [Volume 12, Issue 5, 2016, Pages 663-677]

  • Glyceryl monoestearate Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Glycosylation Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Glycyrrhiza glabra Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Glycyrrhizic acid Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • GMDH Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Godume shahri seed gum Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates [Volume 12, Issue 4, 2016, Pages 512-525]

  • Golden delicious apple Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Gold Nanoparticles Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Gold striped sardine Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Golestan province Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Grading Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Grading Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

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

  • Gram-positive and Gram-negative bacteria Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Grape Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Grape Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Grape Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Grapefruit essential oil Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study [Volume 19, Issue 4, 2023, Pages 415-425]

  • Grape Juice Concentrate The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

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

  • Grape pomace Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Grape syrup Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Greenhouse Cucumber Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Green tea A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

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

  • Green tea Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Green tea Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes) [Volume 19, Issue 4, 2023, Pages 477-489]

  • Green tea extract Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

  • Green tea extract Combined effect of green tea extract and vacuum packaging on quality changes Scomberomorus guttatus during refrigerated storage [Volume 12, Issue 5, 2016, Pages 533-542]

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

  • Guar Study on physicochemical properties of gluten-free sponge cake [Volume 13, Issue 2, 2017, Pages 295-306]

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

  • Guar gum Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Guar gum Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

  • Guar gum Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Gum tragacanth Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Gutting Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

H

  • Haematococcus microalgae 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 [(Articles in Press)]

  • Ham Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Hardness Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Hardness Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

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

  • Hardness Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

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

  • Hardness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Harvest losses Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Head rice yield Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Head rice yield Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Heat penetration parameter Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Heat Reflux Extraction(HRE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Heat transfer Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Heat transfer Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

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

  • Heavy metal Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

  • Heavy metals Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Heavy metals Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Heavy metals Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice [Volume 19, Issue 4, 2023, Pages 501-510]

  • Heavy metals Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Heavy metals 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]

  • Hemicellulase Enzyme Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Hemicellulose Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Hemp seed oil Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Hen egg white lysozyme Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • 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 intensity ultrasound Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • 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]

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

  • 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]

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

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

  • Hot air drying Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • 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]

  • HPMC 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]

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

  • H. pylori Evaluation of Antioxidant and Antibacterial Activities of Apis florea Fabricius (Hymenoptera: Apidae) Honey on Helicobacter pylori [Volume 19, Issue 3, 2023, Pages 49-63]

  • HT29 cell viability Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

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

  • Hulless Barley Extraction of hull-less barley (cultivar Lut) ß-glycan using hot water: Optimization using response surface methodology [Volume 12, Issue 5, 2016, Pages 572-587]

  • Humulune Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Humulus lupulus Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Hydrochloride material Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Hydrocolloids The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Hydrocolloids Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [Volume 19, Issue 1, 2023, Pages 1-15]

  • Hydrodistillaion Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Hydrodistillaion Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

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

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

  • Hydrogen peroxide The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

  • Hydrolysis The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Hydrolysis Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Hydrophobicity Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Hydrosol Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Hydroxy methyl furfural The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Hydroxy propyl methyl cellulose Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

  • 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]

  • Hysteresis Loss Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

I

  • IC50 Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Ice cream Effect of guar and basil seed gums on physical properties of low fat and light ice cream [Volume 11, Issue 5, 2015, Pages 696-706]

  • Ice cream Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

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

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

  • Ice storage Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Image processing Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • 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]

  • 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 processing Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA) [Volume 11, Issue 4, 2015, Pages 361-371]

  • Image processing Formulation of Dates Gel and Condensed whey and Analysis of its Sensory and Chemical Properties [Volume 12, Issue 1, 2016, Pages 61-78]

  • Image processing Classification of Pomegranate Arils from Image Features Using Linear Discriminant Analysis [Volume 12, Issue 1, 2016, Pages 182-192]

  • Image processing Detection of surface defects caused by mechanical damages on Mangos of Kelk-e Sorkh variety with the use of color image processing [Volume 12, Issue 5, 2016, Pages 652-662]

  • Image processing The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Image processing Freshness detection of Veal using image processing and Response Surface Method [Volume 13, Issue 2, 2017, Pages 251-261]

  • Image processing None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Image processing Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Image processing Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

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

  • Image processing Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Image processing Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing [Volume 19, Issue 4, 2023, Pages 527-540]

  • 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]

  • Imazalil Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Imitation pizza cheese Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese [Volume 19, Issue 6, 2023, Pages 143-166]

  • Immersion Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Immersion ohmic thawing Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • Immobilized glucose oxidae Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

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

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

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

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

  • Indian jujube fruit The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage [(Articles in Press)]

  • Induction Period Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil [Volume 12, Issue 4, 2016, Pages 477-488]

  • Industrial scale Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Infrared Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Infrared Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Infrared Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Infrared The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Infrared Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

  • Infrared Combination Dryer - Hot Air Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Infrared drying Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Infrared irradiation Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Infrared radiation Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Infrared radiation Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Instant coffee powder Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Instant drink powder Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Intermittent heating Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

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

  • Inulin Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Inulin Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Inulin Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Inulin The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Inulin Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Inulin Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • Inulin Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese [Volume 19, Issue 6, 2023, Pages 143-166]

  • Ion exchange chromatography Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

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

  • Iranian flours Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

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

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

  • Iron Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

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

  • Iron 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]

  • Isolate soy protein Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • Isomalt Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol) [Volume 19, Issue 1, 2023, Pages 17-30]

  • Ispharzeh and Basil hydrocolloid's Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce [Volume 13, Issue 2, 2017, Pages 307-321]

J

  • Japanese quail Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Javashir Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

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

  • Jet Impingement Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

  • Juice None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Juice purification Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology [Volume 8, Issue 1, 2012]

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

K

  • Kaluteh Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Kefir The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Ketogenic diet Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

  • Key words: annatto In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Keywords: Fermented dairy products Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase [Volume 12, Issue 4, 2016, Pages 428-437]

  • Khinjuk Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks [Volume 11, Issue 4, 2015, Pages 408-419]

  • Khorasan Razavi Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

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

  • Kilka Oxidative stability of Purified Common Kilka (Clupeonella cultiventris caspia) triacylglycerols as affected by the Bene kernel and hull oils and their Unsaponifiable matters [Volume 12, Issue 2, 2016, Pages 239-249]

  • Kilka fish Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

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

  • Kilka oil Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Kinetic The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Kinetic Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

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

  • Kinetic model Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

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

  • Kinetics of rice drying Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Kiwifruit Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Kiwifruit juice Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • 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]

  • Kiwi Pastille Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille [Volume 12, Issue 1, 2016, Pages 21-33]

  • Kiwi skin Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • K-NN Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

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

  • Konjac gum Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

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

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

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

  • 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]

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

  • Kurdish cheese؛ Physicochemical Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics [Volume 11, Issue 2, 2015, Pages 140-151]

L

  • L*a*b* Determination of L*a*b* Parameters from RGB of Digital Image by Application of IMG-Pardazesh Color Measurement Instrument [Volume 12, Issue 5, 2016, Pages 556-564]

  • L*a*b* Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • L*a*b* Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • LAB bacteria 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]

  • L. acidophilus Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Lactic acid bacteria Evaluation of antimicrobial activities of lactic flora isolated from production stages of Maskeh against food indicator bacteria [Volume 12, Issue 4, 2016, Pages 438-452]

  • Lactic acid bacteria Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Lactic acid bacteria Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

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

  • Lactic acid bacteria Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Lactic acid bacteria The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2021, Pages 166-153]

  • Lactic acid bacteria Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Lactic acid bacteria Enhancement of antioxidant activity and bioactive compounds in soy whey fermented with Lactiplantibacillus plantarum and Weissella confusa [(Articles in Press)]

  • 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]

  • Lactic sourdough Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Lactiplantibacillus plantarum Isolation and Characterization of Lactiplantibacillus plantarum Bacteriocin from Fruit-based Fermented Products and its Comparison with Commercial Nisin [Volume 19, Issue 2, 2023, Pages 311-331]

  • Lactiplantibacillus plantarum The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells [Volume 19, Issue 4, 2023, Pages 557-575]

  • Lactobacillus acidophilus Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

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

  • Lactobacillus brevis Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Lactobacillus casei Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Lactobacillus casei ATCC 393 Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

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

  • Lactobacillus paracasei Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

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

  • Lactobacillus plantarum Study the effect ofLactobacillus plantarumstrains isolated fromdifferent stages of productionLighvan cheese on Rodotorulamucilaginosa as a spoilage indicator in fruit juice [Volume 12, Issue 5, 2016, Pages 596-608]

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

  • Lactobacillus plantarum Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds [Volume 19, Issue 2, 2023, Pages 333-347]

  • Lactobacillus reuteri Developing probiotic bread using Lactobacillus reuteri part 1: Evaluation of fluidized bed microencapsulation on viability of Lactobacillus reuteri in simulated gastrointestinal conditions [Volume 13, Issue 5, 2017, Pages 844-857]

  • Lactobacillus reuteri Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]

  • Lactobacillus rhamnosus Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Lactobacillus spp The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Lactose Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Lactose The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Lactose Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Lawn on the spot method Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Lawn on the spot method Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Layer cake Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • L. Casei Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • L. Casei Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Lead Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Learning rate Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

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

  • Lemon juice Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Lemon juice Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Lemon juice beverage Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Lemon juice stimulant Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

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

  • 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]

  • Lepidium perfoliatum seed gum Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

  • Lethrinus nebulosus The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • 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]

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

  • Levisticum officinale Koch Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Licorice The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Licorice Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Licorice extract Rheological properties of Liquorice (Glycyrrhiza glabra) extract [Volume 12, Issue 1, 2016, Pages 193-200]

  • Licorice root Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Light ice cream Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Lighvan cheese Study the effect ofLactobacillus plantarumstrains isolated fromdifferent stages of productionLighvan cheese on Rodotorulamucilaginosa as a spoilage indicator in fruit juice [Volume 12, Issue 5, 2016, Pages 596-608]

  • Lignan Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [(Articles in Press)]

  • Lignocellulose nanofibers Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Lime juice Evaluation of chemical parameters for authenticity of commercial lime juice [Volume 15, Issue 4, 2019, Pages 497-506]

  • Limonene Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • Limonene Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Limonene Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions [Volume 19, Issue 1, 2023, Pages 43-56]

  • Linear Discriminant Analysis Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Linoleic acid Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province [Volume 12, Issue 4, 2016, Pages 394-402]

  • Linoleic acid Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Linseed powder Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Lipid Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Lipid (fat) Oxidation Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Liposome The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Liposome Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions [Volume 19, Issue 1, 2023, Pages 57-78]

  • Listeria innocua Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Listeria monocytogenes Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Listeria monocytogenes Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

  • Listeria monocytogenes Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese [Volume 12, Issue 2, 2016, Pages 286-295]

  • Listeria monocytogenes Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • L. lactis subsp. lactis Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets [Volume 19, Issue 6, 2023, Pages 111-124]

  • 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]

  • Loading Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Loading Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Loading Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Loading-Unlodin Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Loaf bread Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Locust bean gum Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake [Volume 15, Issue 1, 2019, Pages 55-65]

  • Locust bean gum Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum [Volume 19, Issue 2, 2023, Pages 365-381]

  • Low calorie Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Low calorie cream Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Low density polyethylen Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Low fat Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise [Volume 19, Issue 2, 2023, Pages 247-258]

  • Low fat Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

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

  • Low-fat jug cheese Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia [Volume 15, Issue 1, 2019, Pages 181-198]

  • Low fat mayonnaise Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Low-fat mayonnaise Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based [Volume 12, Issue 1, 2016, Pages 34-48]

  • Low-fat mayonnaise Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Low-fat mayonnaise Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Low fat mozzarella Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Low- fat probiotic yogurt Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Low fat products The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

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

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

  • Low fat ultrafiltrated cheese Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization [Volume 13, Issue 2, 2017, Pages 282-294]

  • 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]

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

  • L. plantarum Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • L. plantarum Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

  • Lycopene Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Lycopene purity Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Lysozyme enzyme Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment [Volume 19, Issue 5, 2023, Pages 649-661]

M

  • Machine vision Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Machine vision Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing [Volume 19, Issue 4, 2023, Pages 527-540]

  • Machin vision Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Magnesium Oxide Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Magnetic nanoparticles Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Maillard reaction Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates [Volume 12, Issue 4, 2016, Pages 453-462]

  • Maillard reaction Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions [Volume 12, Issue 4, 2016, Pages 526-532]

  • Maillard reaction Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • Maillard reaction Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Maillard reaction Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

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

  • Malthodextrin/Arabic gum Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method [Volume 12, Issue 4, 2016, Pages 499-511]

  • Maltodextrin Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Maltodextrin Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Maltodextrin Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

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

  • Maltodextrin 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]

  • Maltodextrin Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

  • Malva neglecta Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

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

  • Mango Detection of surface defects caused by mechanical damages on Mangos of Kelk-e Sorkh variety with the use of color image processing [Volume 12, Issue 5, 2016, Pages 652-662]

  • Mango Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • MAP packaging Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Margarine Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • 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]

  • Margarine Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Marinade Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Masa flour Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • Mass transfer Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

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

  • Mass transfer Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates [Volume 12, Issue 4, 2016, Pages 512-525]

  • Mass transfer Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Mass transfer Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • Mass transfer Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Mass transfer parameters Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Mathematical modeling Mathematical modeling of kiwi fruits vacuum drying [Volume 11, Issue 4, 2015, Pages 382-391]

  • Mathematical modeling Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions [Volume 13, Issue 5, 2017, Pages 704-719]

  • Math Model Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Mayonnaise sauce Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Mayonnaise sauce Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum [(Articles in Press)]

  • Mazafati date Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • MBC/MFC Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process [Volume 19, Issue 3, 2023, Pages 65-77]

  • 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]

  • Meat alternatives Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [Volume 19, Issue 1, 2023, Pages 31-41]

  • Meat analog products Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [Volume 19, Issue 1, 2023, Pages 31-41]

  • 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]

  • Meat quality Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Meat tenderness Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

  • 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]

  • 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]

  • Mechanical properties Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film [Volume 12, Issue 1, 2016, Pages 88-97]

  • Mechanical properties The Effect of MAPE and PEG Compatibilizer physical and mechanical properties of Wheat straw-Low density polyethylene Biocomposite [Volume 12, Issue 1, 2016, Pages 98-108]

  • Mechanical properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Mechanical properties Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • Mechanical properties Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Mechanical properties Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Mechanical properties The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Medicinal plants Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder [Volume 19, Issue 5, 2023, Pages 593-606]

  • Melanoidin Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Melanoidins Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Melatonin The preharvest application of melatonin and postharvest xanthan coating maintain the quality of Orlando tangelo during storage [(Articles in Press)]

  • Melon seed flour Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Melting point The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

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

  • Membrane clarification Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit [Volume 19, Issue 5, 2023, Pages 723-743]

  • Membrane proteins The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Mentha piperita Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Mentha piperita Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Menthol Limonene Microcapsules Microencapsulation of Spearmint (Mentha Spicata) Oil By Modified Starch [Volume 12, Issue 5, 2016, Pages 639-651]

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

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

  • Metal catalyst The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Metal ions Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

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

  • Methionine Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Methyl cellulose Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

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

  • Methyl gallate Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • Mexican lime The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia) [Volume 19, Issue 3, 2023, Pages 79-94]

  • MIC In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Microalgae 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]

  • Microalgae 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]

  • Microbial contamination Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • Microbial count The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Microbial lethality Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Microbial Parameters Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

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

  • Microbial Transglutaminase Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase [Volume 12, Issue 4, 2016, Pages 428-437]

  • Microbial Transglutaminase Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Microbiological analysis Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging [Volume 19, Issue 6, 2023, Pages 125-141]

  • Microbiological Characteristics Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • Microemulsion Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Microemulsion Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method [Volume 15, Issue 3, 2019, Pages 61-68]

  • Microencapsulation Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method [Volume 12, Issue 4, 2016, Pages 499-511]

  • Microencapsulation Developing probiotic bread using Lactobacillus reuteri part 1: Evaluation of fluidized bed microencapsulation on viability of Lactobacillus reuteri in simulated gastrointestinal conditions [Volume 13, Issue 5, 2017, Pages 844-857]

  • Microencapsulation Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Microencapsulation The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Microencapsulation The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

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

  • Microencapsulation Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Microstructure The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Microstructure Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Microstructure Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Microstructure Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Microstructure Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal [Volume 19, Issue 5, 2023, Pages 711-721]

  • Microwave Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • 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 Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Microwave Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Microwave Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Microwave Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Microwave Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Microwave The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

  • Microwave Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

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

  • Microwave Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Microwave Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • 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]

  • Microwave Assisted Extraction(MAE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Microwave-assisted hydrodistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Microwave dryer Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Microwave drying Drying kinetics and optimization of microwave- assisted drying of quince pomace [Volume 12, Issue 6, 2016, Pages 750-757]

  • Microwave drying Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

  • Microwave-grill drying Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

  • Microwave pre-treatment Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Microwave pretreatment Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Microwave pretreatment 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]

  • Migration Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Migration Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

  • Migration The Effect of polyolphine films coated with alpha - tocopherol in preventing the oxidation of traditional butter stored in the refrigerator [Volume 12, Issue 1, 2016, Pages 127-138]

  • Milk Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk [Volume 1, Issue 1, 2005, Pages 1-10]

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

  • 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 Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

  • Milk Chocolate Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • 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]

  • Milk protein concentrate Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Milk protein concentrate Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Milk protein concentrate Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Milk proteins Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

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

  • Mineral elements The Mineral Content of Sesame Seed and Its Transition to Ardeh and Refined Sesame Oil [Volume 19, Issue 4, 2023, Pages 491-499]

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

  • Minimum inhibitory concentration Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Minitab Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

  • Mixture design Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Mixture design Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli [Volume 12, Issue 2, 2016, Pages 201-213]

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

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

  • Modeling Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Modeling Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Modeling Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Modeling Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) [Volume 12, Issue 6, 2016, Pages 767-779]

  • Modeling Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Modeling Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Modeling Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Modeling Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Modelling Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • 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]

  • Modified quinoa An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Modified starch Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Modular Neural Networks Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Moisture Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Moisture Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • Moisture Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

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

  • Moisture content Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Moisture content Mathematical modeling of kiwi fruits vacuum drying [Volume 11, Issue 4, 2015, Pages 382-391]

  • Moisture content Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Moisture content Moisture Loss Kinetics Modeling during Deep-Fat Frying of Potato Strips Pretreated with Ultrasound and Microwave [Volume 12, Issue 1, 2016, Pages 109-126]

  • Moisture content Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Moisture content Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

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

  • Moisture ratio Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

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

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

  • Moisture removal Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Moisture Sorption The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

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

  • Mold contamination Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

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

  • Montemorillonite The Effects of TiO2 and MontmorilloniteNanofillers on Structural, Thermal and Optical Properties of Starch based Nanobiocomposite Films [Volume 12, Issue 5, 2016, Pages 678-695]

  • Montmorillonite Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Moringa Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities [Volume 13, Issue 2, 2017, Pages 405-414]

  • Moringa oleifera Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

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

  • Mortierella alpine Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Motal cheese Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Mousse The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Mousse Chocolate Study of organoleptic and rheological properties of chocolate mousse incorporating sodium caseinate and gelatin [Volume 12, Issue 2, 2016, Pages 330-339]

  • Mozzarella cheese Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [Volume 12, Issue 3, 2016, Pages 371-381]

  • Mozzarella cheese Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • 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]

  • MTG Study on physicochemical properties of gluten-free sponge cake [Volume 13, Issue 2, 2017, Pages 295-306]

  • Mucilage Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • Mucilage Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

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

  • Muffin Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Muffins Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Mulberry pastille Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

  • Multilayer microcapsules Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Multilayer microcapsules Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions [Volume 19, Issue 1, 2023, Pages 43-56]

  • Multiplex PCR Study of frequency of eaeA, stx1 and stx2 genes in Escherichia coli isolated from local cheeses in Maragheh city by multiplex PCR [Volume 12, Issue 3, 2016, Pages 388-393]

  • Multiplex PCR Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Mung flour Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • 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]

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

  • Mushroom powder The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein [Volume 19, Issue 5, 2023, Pages 693-709]

N

  • NaCl Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

  • Nanocapsules carrying astaxanthin 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 [(Articles in Press)]

  • Nanoclay The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Nanoclay Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Nanoclay Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • Nanoclay Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Nanocomposite The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Nanocomposite Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Nanocomposite The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Nanocomposite Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

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

  • Nano-Composite Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Nanocomposite film Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Nanocomposite film Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Nanocomposites Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Nanocomposites The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Nano emulsion Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum [(Articles in Press)]

  • Nanoemulsion Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

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

  • Nanoemulsion The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Nanoemulsion Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study [Volume 19, Issue 4, 2023, Pages 415-425]

  • Nanoemulsion Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

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

  • Nanoencapsulation Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions [Volume 12, Issue 2, 2016, Pages 308-317]

  • Nanoencapsulation Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Nanoencapsulation Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Nanofiber cellulose Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Nanofibers Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

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

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

  • Nanoliposome Vitamin A palimitate-loaded nanoliposomes: study of particle size, zeta potential, efficiency and stability of encapsulation [Volume 12, Issue 2, 2016, Pages 261-275]

  • Nanoliposome Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Nanoliposome Preparation of Liposomal Nanoparticles Containing Ziziphora tenuir Essential Oil and Evaluation of its Antimicrobial Effects [Volume 19, Issue 2, 2023, Pages 231-245]

  • Nanoliposome Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract [Volume 19, Issue 1, 2023, Pages 169-180]

  • Nano liposomes Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Nano- packaging Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Nanoparticle Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Nanoparticle Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade [Volume 19, Issue 4, 2023, Pages 463-476]

  • Nanoparticles Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

  • Nano-sized Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

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

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

  • Natural Antioxidant Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

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

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

  • Natural extracts Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Natural preservative Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes) [Volume 19, Issue 4, 2023, Pages 477-489]

  • Natural preservative Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Natural preservative Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Natural sweetener Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Neural Network Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Neural Network Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Neural Network Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Neural Network Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • 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]

  • Neural Networks Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Neural Networks Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Neurospora sitophila In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Neutrase Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • Newtonian fluid Rheological properties of Liquorice (Glycyrrhiza glabra) extract [Volume 12, Issue 1, 2016, Pages 193-200]

  • Next-Generation Sequencing Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Nigella Sativa Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Niger seeds The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

  • Nisin Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Nisin Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

  • Nisin Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Nisin Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Nitrate Increasing the Production of Carotenoids in Chlorella sorokiniana IG-W-96 by Changing the Concentration of Nutrients and Phytohormones [Volume 19, Issue 5, 2023, Pages 663-673]

  • Nitrate Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice [Volume 19, Issue 4, 2023, Pages 501-510]

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

  • Nitrite Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice [Volume 19, Issue 4, 2023, Pages 501-510]

  • 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]

  • Nitrogen recovery Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Nixtamalization Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • Nonaqueous foam Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Non-destructive Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

  • Nonfat yoghurt Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Nose electronics Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Novel technologies Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Nozzle-less electrospinning Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Numerical model Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Numerical modeling Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • Numerical Solution Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Nussinovitch model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

  • Nutraceutical Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract [Volume 19, Issue 1, 2023, Pages 169-180]

  • Nutrients Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Nutritional Properties Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [(Articles in Press)]

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

  • Nutritional quality indices The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

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

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

O

  • Oat bran Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

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

  • Ochratoxin A Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Ocimum basilicum Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese [Volume 12, Issue 2, 2016, Pages 286-295]

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

  • Ohmic-assisted hydrodistillation Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Ohmic-assisted hydrodistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Ohmic heating Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

  • Ohmic heating The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Ohmic pre-treatment Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

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

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

  • Oil absorption Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Oil absorption Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [(Articles in Press)]

  • Oil content Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Oil oxidation Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • 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 Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • 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]

  • Oil uptake Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Oil uptake The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Oil uptake Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

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

  • Oil uptake The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [Volume 19, Issue 4, 2023, Pages 511-525]

  • Oily cake Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

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

  • Okra mucilage The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [Volume 19, Issue 4, 2023, Pages 511-525]

  • Oleaster 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]

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

  • Oleic acid Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province [Volume 12, Issue 4, 2016, Pages 394-402]

  • Oleic acid Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Oleic acid Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Oleic acid The effect of xanthan-based edible coatings enriched with oleic acid on the storage quality and antioxidant properties of sapodilla (Manilkara zapota) fruit [(Articles in Press)]

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

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

  • Oleogum Resin Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Oleoresin Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Oligofructose Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Olive leaf Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Olive leaf polysaccharide Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Olive oil Oxidative Stability of Iranian Commercial Olive Oils [Volume 8, Issue 3, 2012]

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

  • Oliveria decumbens Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process [Volume 19, Issue 3, 2023, Pages 65-77]

  • Oliveria decumbens essential oil Effect of Edible Coatings of Alginate and Oliveria decumbens Essential Oil on Physicochemical, Microbial and Sensory Properties of Grated Carrots During Shelf Life [Volume 19, Issue 5, 2023, Pages 675-692]

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

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

  • Omega 3, Physiochemical properties Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Oncorhynchus mykiss Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Oncorhynchus mykiss Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets [Volume 19, Issue 6, 2023, Pages 111-124]

  • Operating parameters Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

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

  • 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]

  • Optimization Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants [Volume 12, Issue 1, 2016, Pages 12-20]

  • Optimization Possibility of using Tragacanth gum and whey powder as an egg substitute in mayonnaise [Volume 12, Issue 1, 2016, Pages 49-60]

  • Optimization Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli [Volume 12, Issue 2, 2016, Pages 201-213]

  • Optimization Drying kinetics and optimization of microwave- assisted drying of quince pomace [Volume 12, Issue 6, 2016, Pages 750-757]

  • Optimization Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Optimization Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Optimization Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

  • Optimization Optimization of tomato paste powder efficiency production by spray dryer and evaluation of its quality characteristics [Volume 13, Issue 5, 2017, Pages 647-662]

  • Optimization Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Optimization Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Optimization Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Optimization Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Optimization Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Optimization Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Optimization The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Optimization Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Optimization Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Optimization Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Optimization Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method [Volume 16, Issue 4, 2020, Pages 423-435]

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

  • Optimization Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

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

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

  • Optimization Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions [Volume 19, Issue 1, 2023, Pages 57-78]

  • Optimization Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade [Volume 19, Issue 4, 2023, Pages 463-476]

  • Optimization Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese [Volume 19, Issue 6, 2023, Pages 143-166]

  • Optimiziation Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Orange Effect of storage time on some quality parameters (physical and mechanical) Valencia orange [Volume 11, Issue 2, 2015, Pages 181-190]

  • Orange Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Orange Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Oregano leaf Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Organic Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Organic acids Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

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

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

  • Organoleptic Characteristics Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

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

  • Osmotic-air drying Dimensionless modeling of thin layer drying process of Aloe vera gel [Volume 12, Issue 3, 2016, Pages 362-370]

  • Osmotic Dehydration The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • 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]

  • 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]

  • Osmotic Dehydration Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Osmotic Dehydration Study of osmotic dehydration of banana using calcium lactate and genetic algorithm optimization of process [Volume 12, Issue 1, 2016, Pages 139-151]

  • Osmotic Dehydration Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Osmotic Dehydration Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions [Volume 13, Issue 5, 2017, Pages 704-719]

  • Osmotic Dehydration Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Osmotic Dehydration The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Osmotic Dehydration Study on the effect of osmotic pretreatment on the quality of air-dried potato sticks using response surface methodology [Volume 15, Issue 2, 2019, Pages 355-367]

  • 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 Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

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

  • Oven Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Overall acceptability Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

  • O. vulgare Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • O/W emulsion Antioxidant activity of Para-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 565-571]

  • O/W emulsion Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 588-595]

  • O/W emulsions Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

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

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

  • Oxidation stability Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage [Volume 19, Issue 4, 2023, Pages 399-414]

  • Oxidative spoilage 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 [(Articles in Press)]

  • Oxidative Stability Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

  • Oxidative Stability Oxidative Stability of Iranian Commercial Olive Oils [Volume 8, Issue 3, 2012]

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

  • 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]

  • Oxidative Stability Oxidative stability of Purified Common Kilka (Clupeonella cultiventris caspia) triacylglycerols as affected by the Bene kernel and hull oils and their Unsaponifiable matters [Volume 12, Issue 2, 2016, Pages 239-249]

  • Oxidative Stability Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Oxidative Stability Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Oxidative Stability The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Oxidative Stability The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Oxidative Stability Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • 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]

  • Ozonation 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]

  • 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

  • Paddy dryer Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Palm Kabkab Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Palm kernel Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Palm syrup The determination of antioxidant activity, total polyphenols and microbial total count of functional flavored milk containing pomegranate peel extract and date datesyrup during cold storage [Volume 12, Issue 4, 2016, Pages 489-498]

  • Pancreatin Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum) [(Articles in Press)]

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

  • Papaw Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) [Volume 12, Issue 6, 2016, Pages 767-779]

  • Papaya Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • Papaya fruit Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Parboiled rice Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

  • Partial least squares regression Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

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

  • Partial least squares regression Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression [Volume 19, Issue 5, 2023, Pages 577-591]

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

  • Particle size Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Particle size Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Particle swarm algorithm Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression [Volume 19, Issue 5, 2023, Pages 577-591]

  • Parus variety Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

  • Pasteurization Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

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

  • Pastilles Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Pathogen bacteria 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]

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

  • PCA Study of organoleptic and rheological properties of chocolate mousse incorporating sodium caseinate and gelatin [Volume 12, Issue 2, 2016, Pages 330-339]

  • PCA Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • PCR Investigating of Tomato Pastes Microbial Contamination in Iran and Isolation and Identification of Alicyclobacillus acidocaldarius by PCR Method [Volume 19, Issue 5, 2023, Pages 745-755]

  • PDI Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Pea Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Peach Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Peanut Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province [Volume 12, Issue 4, 2016, Pages 394-402]

  • Peanut Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Peanut kernels The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Pear Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Pear Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

  • Pear Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Pear fruit Study on Textural Properties of Pear Fruit during Drying in a Cabinet Dryer [Volume 12, Issue 2, 2016, Pages 214-225]

  • Pears’ internal contents Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • 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]

  • Pectinase Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Pectinase enzyme Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Pectin extraction Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Pectin extraction Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Pectin Methylesterase The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Peleg model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

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

  • Pepsin Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Pepsin Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum) [(Articles in Press)]

  • Pepsin enzyme Investigating the Quality and Safety Characteristics of Skin Collagen of Bighead (Hypophthalmichthys nobilis), Silver Carp (Hypophthalmichthys molitrix), Grass Carp (Ctenopharyngodon idella), and Common Carp (Cyprinus carpio) Cultured [Volume 19, Issue 3, 2023, Pages 33-47]

  • Pepsin-soluble collagen Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Permeate Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Peroxidase enzyme The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions [Volume 19, Issue 1, 2023, Pages 95-106]

  • Peroxide Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Peroxide Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough [Volume 19, Issue 2, 2023, Pages 279-290]

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

  • Peroxide value Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Peroxide value The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Peroxide value Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Peroxide value Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

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

  • Persian gum Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • Persian gum Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

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

  • Persian gum Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • Persimmon fruit Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Persimmon fruits Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Persimon Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

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

  • PET Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • PGE Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

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

  • Phase change materials 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]

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

  • Phenol Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Phenolic acid Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 588-595]

  • Phenolic compound A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

  • Phenolic compound Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • 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]

  • Phenolic compounds Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil [Volume 12, Issue 4, 2016, Pages 477-488]

  • Phenolic compounds Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Phenolic compounds Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Phenolic compounds Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Phenolic compounds Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Phenolic compounds Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

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

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

  • Phenolic compounds Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Phenolic compounds Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract [Volume 19, Issue 1, 2023, Pages 169-180]

  • Phenolic compounds 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]

  • Phenolic content Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

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

  • Phosphate buffer The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • 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]

  • Phosphatidyl ethanol amine Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Photocatalytic disinfection Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Photoshop Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

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

  • Phthalate ester Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

  • Phycocyanin extraction Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment [Volume 19, Issue 5, 2023, Pages 649-661]

  • Physical and chemical properties Comparative Study on Some Physical and Chemical Properties of Three Native Seed Berberis Genotypes from Semnan Province [Volume 12, Issue 2, 2016, Pages 250-260]

  • Physical And Textural Properties Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Physical modification 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]

  • Physical properties Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

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

  • Physical properties Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA) [Volume 11, Issue 4, 2015, Pages 361-371]

  • Physical properties Effect of guar and basil seed gums on physical properties of low fat and light ice cream [Volume 11, Issue 5, 2015, Pages 696-706]

  • Physical properties Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film [Volume 12, Issue 1, 2016, Pages 88-97]

  • Physical properties Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Physical properties Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Physical properties Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Physical properties The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load [Volume 19, Issue 3, 2023, Pages 1-14]

  • Physicochemical Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Physicochemical Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [Volume 12, Issue 3, 2016, Pages 371-381]

  • Physicochemical Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Physicochemical Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Physicochemical characterizations Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification [Volume 19, Issue 3, 2023, Pages 15-31]

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

  • Physicochemical properties Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

  • Physicochemical properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Physicochemical properties Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Physicochemical properties Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Physicochemical properties Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Physicochemical properties The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Physicochemical properties Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Physicochemical properties Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Physicochemical properties Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

  • Physicochemical properties Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Physicochemical properties The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

  • Physicochemical properties A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

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

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

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

  • Physicochemical properties An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

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

  • Physicochemical properties Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert [Volume 19, Issue 2, 2023, Pages 291-309]

  • Physicochemical properties 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]

  • Physicochemical properties Investigating the qualitative changes of Golden Delicious apple variety in storage conditions using X-ray imaging [(Articles in Press)]

  • Physico-Chemical properties Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Physico-Chemical properties Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

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

  • Physicochemical property Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Physiochemical properties Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates [Volume 12, Issue 4, 2016, Pages 453-462]

  • Phytosterol Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Piarom Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Pickering Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum [(Articles in Press)]

  • Pickle Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

  • Pigment Increasing the Production of Carotenoids in Chlorella sorokiniana IG-W-96 by Changing the Concentration of Nutrients and Phytohormones [Volume 19, Issue 5, 2023, Pages 663-673]

  • Pimento Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • 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]

  • Pishmeh Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Pistachio A molecular method for identification of aflatoxigenic fungi in pistachio of Khorasan region (Gonabad and Feyzabad) [Volume 12, Issue 2, 2016, Pages 318-329]

  • Pistachio Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Pistachio Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Pistachio Hull Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Pistachio nuts Effect of edible composite coatings on shelf life of roasted pistachio nuts [Volume 12, Issue 4, 2016, Pages 415-427]

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

  • Pistachio peel powder Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Pistacia atlantica gum Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process [Volume 19, Issue 3, 2023, Pages 65-77]

  • Pistacia atlantica gum essential oil Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Plantago major L Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • Plant-based burger Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [Volume 19, Issue 1, 2023, Pages 31-41]

  • Plasma treatment Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • Plasticized starch The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • PLS regression The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • PLS regression Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Plum fruit Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Plum Pastille Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Polar compounds Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • 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]

  • Polar paradox Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion [Volume 12, Issue 5, 2016, Pages 588-595]

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

  • Polyamine The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load [Volume 19, Issue 3, 2023, Pages 1-14]

  • Polyethylene Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Polyethylene Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

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

  • Polyethylen terphthalate Migration of Phthalate Esters from Polyethylene Terephthalate into a Lemon Juice Simulant [Volume 12, Issue 1, 2016, Pages 79-87]

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

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

  • Polymerase chain reaction A molecular method for identification of aflatoxigenic fungi in pistachio of Khorasan region (Gonabad and Feyzabad) [Volume 12, Issue 2, 2016, Pages 318-329]

  • Polymeric Film Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Polyphenol The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Polyphenol Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes [Volume 19, Issue 6, 2023, Pages 95-109]

  • Polyphenol compounds Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Polyphenol oxidase enzyme The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions [Volume 19, Issue 1, 2023, Pages 95-106]

  • Polypropylene Effect of Edible Coatings of Alginate and Oliveria decumbens Essential Oil on Physicochemical, Microbial and Sensory Properties of Grated Carrots During Shelf Life [Volume 19, Issue 5, 2023, Pages 675-692]

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

  • Polysaccharide Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties [Volume 19, Issue 5, 2023, Pages 635-648]

  • Poly vinyl alcohol The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Poly vinyl alcohol The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

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

  • Polyvinyl alcohol Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Polyvinyl alcohol The Effect of Different Concentrations of Glycerol on Properties of Blend Films Based on Polyvinyl Alcohol-AllysumHomolocarpum Seed Gum [Volume 12, Issue 5, 2016, Pages 663-677]

  • Polyvinyl Polypyrolidone Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Pomegranate Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes [Volume 19, Issue 6, 2023, Pages 95-109]

  • Pomegranate arils Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

  • Pomegranate Flower Extract Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

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

  • Pomegranate juice concentrate Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Pomegranate Peel Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Pomegranate Peel Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Pomegranate peel extract The determination of antioxidant activity, total polyphenols and microbial total count of functional flavored milk containing pomegranate peel extract and date datesyrup during cold storage [Volume 12, Issue 4, 2016, Pages 489-498]

  • Pomegranate powder Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Pomegranate seed Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

  • Pomegranate seed Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein [Volume 19, Issue 1, 2023, Pages 181-194]

  • Pontogammarus maeoticus 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]

  • Pooneh essential oil Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Post harvest Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Post-harvest Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Postharvest The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia) [Volume 19, Issue 3, 2023, Pages 79-94]

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

  • 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]

  • Potassium 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]

  • Potato Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Potato Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Potato Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Potato The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [Volume 19, Issue 4, 2023, Pages 511-525]

  • Potato Modified Starch Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Potato puree Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

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

  • Potato strip Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • Potato strips Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Potato strips Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • 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]

  • Powder properties Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Prebiotic Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Prebiotics The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Prebiotics The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Prebiotics Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Prebiotics Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Pre-frying Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Pre-gelatinized starch Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese [Volume 19, Issue 6, 2023, Pages 143-166]

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

  • Pretreatment The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein [Volume 19, Issue 5, 2023, Pages 693-709]

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

  • Prickly pear Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers [Volume 19, Issue 1, 2023, Pages 31-41]

  • Principal component analysis Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis [Volume 12, Issue 6, 2016, Pages 730-741]

  • Principal component analysis Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Principal component analysis Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

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

  • Principal component analysis Investigation of Quality and Shelf Life of Marinated Chicken Meat by Asymmetric and Symmetric Multivariate Methods [Volume 19, Issue 2, 2023, Pages 349-364]

  • Probiotic Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Probiotic Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase [Volume 12, Issue 4, 2016, Pages 428-437]

  • Probiotic Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

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

  • Probiotic Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Probiotic The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells [Volume 19, Issue 4, 2023, Pages 557-575]

  • Probiotic bacteria Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Probiotic drinking yogurt Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Probiotic film Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

  • Probiotics Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Probiotics Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Processed wheat germ Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ [Volume 19, Issue 5, 2023, Pages 607-616]

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

  • Propolis Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk [Volume 19, Issue 6, 2023, Pages 167-175]

  • Prosity Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Prosopis farcta 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]

  • Protein Study of organoleptic and rheological properties of chocolate mousse incorporating sodium caseinate and gelatin [Volume 12, Issue 2, 2016, Pages 330-339]

  • Protein Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Protein Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Protein Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

  • Protein The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein [Volume 19, Issue 5, 2023, Pages 693-709]

  • Protein hydro-lysate Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Protein hydro-lysate Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Protein hydrolysate Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • Protein hydrolysate Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Protein hydrolysate Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

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

  • Protein hydrolysate Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Protein hydrolysates Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Protein hydrolysates 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]

  • Protein isolate Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

  • Protein purification Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • Protein solubility Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • Proteolysis Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Proteus mirabilis and Antimicrobial Effect The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Pseudomonas spp Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Pseudo polymer Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

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

  • Pulp Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Pulpy Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Pulsed Electric Field The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Pulsed Electric Field The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

  • Pumpkin Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

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

  • Pumpkin seed The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Pumpkin seeds 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]

  • Puncture test Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Putrescine Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

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]

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

  • Qualitative characteristics Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Qualitative characteristics The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Qualitative properties Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Qualitative properties Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Qualitative properties Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

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

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

  • Quality Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Quality Combined effect of green tea extract and vacuum packaging on quality changes Scomberomorus guttatus during refrigerated storage [Volume 12, Issue 5, 2016, Pages 533-542]

  • Quality Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Quality Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Quality Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Quality Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Quality A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Quality change Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Quality characteristics Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Quality characteristics The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Quality characteristics Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Quality characteristics Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

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

  • Quality properties Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

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

  • Quince Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Quince fruit Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Quince fruit Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Quince pomace Drying kinetics and optimization of microwave- assisted drying of quince pomace [Volume 12, Issue 6, 2016, Pages 750-757]

  • Quince pomace Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

  • Quince seed gum Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Quinoa Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa [Volume 19, Issue 4, 2023, Pages 451-462]

  • Quinoa 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]

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

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

  • Quinoa flour Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [(Articles in Press)]

  • Quinone Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds [Volume 19, Issue 2, 2023, Pages 333-347]

R

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

  • Rainbow trout (Oncorhynchus mykiss) Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

  • Rainbow trout (Oncorhynchus mykiss) Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Rainbow trout (Oncorhynchus mykiss) Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Rainbow trout viscera Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Raisin Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

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

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

  • Raisin Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

  • Raisin Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Raisin Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin [Volume 12, Issue 2, 2016, Pages 226-238]

  • Rancimat Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • 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]

  • Raw dried pistachio (ohadi variety) Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Raw milk Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Raw milk Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk [Volume 19, Issue 6, 2023, Pages 167-175]

  • 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]

  • Ready to eat Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Real time PCR Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Reaponse surface methodology Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Rebaudioside a Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol) [Volume 19, Issue 1, 2023, Pages 17-30]

  • Recirculation system 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]

  • Reconstituted milk Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • 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]

  • Red Beet Optimization of Red Beet Color Extracted [(Articles in Press)]

  • Red Beet Puree Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Red beetroot Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Reducing sugar generation Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Reducing sugars Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Regression Investigation of Quality and Shelf Life of Marinated Chicken Meat by Asymmetric and Symmetric Multivariate Methods [Volume 19, Issue 2, 2023, Pages 349-364]

  • Re-harvest Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice [Volume 19, Issue 4, 2023, Pages 501-510]

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

  • Rehydration ratio Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves [Volume 12, Issue 6, 2016, Pages 716-729]

  • Release Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions [Volume 12, Issue 2, 2016, Pages 308-317]

  • Release Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions [Volume 19, Issue 1, 2023, Pages 43-56]

  • Release behavior Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions [Volume 19, Issue 1, 2023, Pages 57-78]

  • Resilience Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • 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]

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

  • Resistant Starch The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Respiration The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage [(Articles in Press)]

  • 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 Freshness detection of Veal using image processing and Response Surface Method [Volume 13, Issue 2, 2017, Pages 251-261]

  • Response surface design Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

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

  • Response surface method Extraction of hull-less barley (cultivar Lut) ß-glycan using hot water: Optimization using response surface methodology [Volume 12, Issue 5, 2016, Pages 572-587]

  • Response surface method Optimization of alkaline fiber extraction from rice bran using response surface methodology [Volume 12, Issue 5, 2016, Pages 696-705]

  • Response surface method The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Response surface method Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization [Volume 13, Issue 2, 2017, Pages 282-294]

  • Response surface method Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method [Volume 16, Issue 4, 2020, Pages 423-435]

  • Response surface method Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Response surface method Optimization of Red Beet Color Extracted [(Articles in Press)]

  • Response surface methodology Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Response surface methodology Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology [Volume 8, Issue 1, 2012]

  • Response surface methodology Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Response surface methodology Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Response surface methodology Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • 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 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]

  • Response surface methodology Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Response surface methodology Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Response surface methodology Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Response surface methodology Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants [Volume 12, Issue 1, 2016, Pages 12-20]

  • Response surface methodology Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology [Volume 12, Issue 3, 2016, Pages 350-361]

  • Response surface methodology Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • Response surface methodology Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Response surface methodology Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Response surface methodology Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Response surface methodology Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Response surface methodology Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Response surface methodology Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Response surface methodology Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Response surface methodology Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

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

  • Response surface methodology Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Response surface methodology Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum) [Volume 19, Issue 2, 2023, Pages 195-216]

  • Response surface methodology Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Response surface methodology Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread [Volume 19, Issue 4, 2023, Pages 427-450]

  • Response surface methodology Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener [Volume 19, Issue 1, 2023, Pages 125-143]

  • Response surface methodology Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging [Volume 19, Issue 6, 2023, Pages 125-141]

  • 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]

  • Respons Surface Methodology Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • RGB Determination of L*a*b* Parameters from RGB of Digital Image by Application of IMG-Pardazesh Color Measurement Instrument [Volume 12, Issue 5, 2016, Pages 556-564]

  • RGB Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • Rheolo Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

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

  • Rheological Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Rheological behaviors A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Rheological Properties Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • 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]

  • Rheological Properties Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

  • Rheological Properties Rheological properties of Liquorice (Glycyrrhiza glabra) extract [Volume 12, Issue 1, 2016, Pages 193-200]

  • Rheological Properties Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

  • Rheological Properties Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Rheological Properties Determination of rheological properties of tomato under quasi static loading conditions [Volume 13, Issue 5, 2017, Pages 858-866]

  • Rheological Properties Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Rheological Properties Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Rheological Properties The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

  • Rheological Properties Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Rheological Properties The effect of hydrothermal processing on rheological properties of oat β-glucan [Volume 16, Issue 2, 2020, Pages 271-286]

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

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

  • Rheological Properties Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert [Volume 19, Issue 2, 2023, Pages 291-309]

  • Rheological Properties Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry [Volume 19, Issue 6, 2023, Pages 177-195]

  • Rheology Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Rheology Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Rheology Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis [Volume 12, Issue 6, 2016, Pages 730-741]

  • Rheology The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Rheology Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Rheology Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Rheology Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Rheology Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum [Volume 19, Issue 2, 2023, Pages 365-381]

  • Rheology 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]

  • Rheology Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [(Articles in Press)]

  • Rhizopus stolonifer In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

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

  • 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]

  • Rice Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

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

  • Rice Bran Optimization of alkaline fiber extraction from rice bran using response surface methodology [Volume 12, Issue 5, 2016, Pages 696-705]

  • Rice flour Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Rice quality Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • 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]

  • Ripening؛ Lactic acid bacteria؛ Pathogenic bacteria Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics [Volume 11, Issue 2, 2015, Pages 140-151]

  • Roasting The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Roasting Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Roasting Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Roasting Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough [Volume 19, Issue 2, 2023, Pages 279-290]

  • Roasting process Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

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

  • Rodotorula mucilaginosa Study the effect ofLactobacillus plantarumstrains isolated fromdifferent stages of productionLighvan cheese on Rodotorulamucilaginosa as a spoilage indicator in fruit juice [Volume 12, Issue 5, 2016, Pages 596-608]

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

  • Rosehip extract Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

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

  • Rosemary Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Rosemary Extract Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Rough rice variety Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • RSM Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • RSM The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

  • RSM Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

  • RSM design Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • 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

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

  • Saccharomyces cerevisiae Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Saccharomyces cerevisiae Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds [Volume 19, Issue 2, 2023, Pages 333-347]

  • Saffron Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions [Volume 12, Issue 2, 2016, Pages 308-317]

  • Saffron extract Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Sage Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

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

  • 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]

  • 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]

  • Salmonella enteritidis Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Salmonella Typhimurium Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Salt Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Salting Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Salting Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

  • Salvia sclarea Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese [Volume 12, Issue 2, 2016, Pages 286-295]

  • Sangak Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Sapodilla The effect of xanthan-based edible coatings enriched with oleic acid on the storage quality and antioxidant properties of sapodilla (Manilkara zapota) fruit [(Articles in Press)]

  • Saponin The effect of Chubak extract on sponge cake as an egg white substitute [Volume 11, Issue 1, 2015, Pages 63-76]

  • Saponinization Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [(Articles in Press)]

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

  • Satureja hortensis Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Sauce Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Sausage The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

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

  • Sausage 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 [(Articles in Press)]

  • Sausage Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

  • Scales Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Scanning electron microscopy Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread [Volume 19, Issue 4, 2023, Pages 427-450]

  • Scanning electron microscopy (SEM) Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein [Volume 19, Issue 1, 2023, Pages 181-194]

  • Scomberomorus guttatus Combined effect of green tea extract and vacuum packaging on quality changes Scomberomorus guttatus during refrigerated storage [Volume 12, Issue 5, 2016, Pages 533-542]

  • Scraped surface Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit [Volume 19, Issue 5, 2023, Pages 723-743]

  • Screw Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • 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]

  • Screw rotational speed Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • SDS-PAGE A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • SDS-PAGE electrophoresis Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein [Volume 19, Issue 1, 2023, Pages 181-194]

  • Secant modulus Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Self heating can(Hot can) Effect of Type and Amount of Heat-Producing Compositions on the Amount of Heat-Producedand Temperature Profiles of Self Heating Cans [Volume 12, Issue 1, 2016, Pages 1-11]

  • SEM Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • SEM Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • SEM/EDX 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]

  • SEM electron microscope Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Semi fluid bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Semi rigid aluminum container Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]

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

  • Sensorial Atribiute The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

  • Sensorial properties Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener [Volume 19, Issue 1, 2023, Pages 125-143]

  • Sensory Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Sensory Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Sensory Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis [Volume 12, Issue 6, 2016, Pages 730-741]

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

  • Sensory analysis The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

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

  • Sensory analysis Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Sensory analyzer Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Sensory attribute Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [Volume 12, Issue 3, 2016, Pages 371-381]

  • 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 Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

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

  • 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]

  • Sensory evaluation Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille [Volume 12, Issue 1, 2016, Pages 21-33]

  • Sensory evaluation The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Sensory evaluation Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Sensory evaluation Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

  • Sensory evaluation Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Sensory evaluation Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

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

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

  • Sensory evaluation Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Sensory evolution Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • 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 Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

  • Sensory Properties Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Sensory Properties Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Sensory Properties Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

  • Sensory Properties A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

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

  • Sensory Properties Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Sensory Properties 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]

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

  • Sensory quality Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Sensory quality Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Sepiolite Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Sequencing Isolation and Characterization of Lactiplantibacillus plantarum Bacteriocin from Fruit-based Fermented Products and its Comparison with Commercial Nisin [Volume 19, Issue 2, 2023, Pages 311-331]

  • Sesame An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Sesame flour Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

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

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

  • Sesame oil The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Sesame oil Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Sesame oil The Mineral Content of Sesame Seed and Its Transition to Ardeh and Refined Sesame Oil [Volume 19, Issue 4, 2023, Pages 491-499]

  • 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 Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • 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]

  • Shelf Life Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Shelf Life Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Shelf Life Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Shelf Life Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Shelf Life Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Shelf Life Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Shelf Life Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • Shelf Life Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Shelf Life Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Shelf Life Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Shelf Life Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Shelf Life Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

  • Shelf Life Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Shelf Life Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Shelf Life 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]

  • Shelf Life Investigation of Quality and Shelf Life of Marinated Chicken Meat by Asymmetric and Symmetric Multivariate Methods [Volume 19, Issue 2, 2023, Pages 349-364]

  • Shelf Life Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch) [Volume 19, Issue 5, 2023, Pages 617-633]

  • Shelf Life Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets [Volume 19, Issue 6, 2023, Pages 111-124]

  • Shelf Life Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [(Articles in Press)]

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

  • Shirazi thyme essential oil Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Shirazi thyme essential oil The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage [(Articles in Press)]

  • Shrimp Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

  • Shrimp nugget Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Shrinkage Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Shrinkage Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

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

  • Shrinkage Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing [Volume 19, Issue 4, 2023, Pages 527-540]

  • Shrinkage Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

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

  • Silicagel Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life [Volume 11, Issue 1, 2015, Pages 22-30]

  • Silver carp skin hydrolysate The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Silver nanoparticles The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Silver nanoparticles Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • 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]

  • Single PCR Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Skin Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • 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]

  • Slowest heating zone Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]

  • Smart packaging 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]

  • Snack Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • SO2 replacement Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Soaking method Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Sodium acetate Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Sodium Alginat-Whey Protein Concentration encapsulation Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Sodium benzoate Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • 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 caseinate Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Sodium caseinate Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Sodium Chloride Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum) [Volume 19, Issue 2, 2023, Pages 195-216]

  • 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]

  • Sodium metabisulphite Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice [Volume 13, Issue 4, 2017, Pages 480-490]

  • Sodium nitrite 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 [(Articles in Press)]

  • Sodium selenite The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Soft drink Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

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

  • Sol-gel Synthesis and study of structural, physical and anti-microbial properties of ZnO nanoparticles and polymer nanocomposite (PVA/ZnO) for food packaging [Volume 11, Issue 2, 2015, Pages 191-199]

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

  • Solids uptake Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

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

  • Solubility The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch [Volume 19, Issue 2, 2023, Pages 217-229]

  • Solubility Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum [Volume 19, Issue 2, 2023, Pages 365-381]

  • Soluble Protein Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

  • Soluble solids Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Solute rejection Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression [Volume 19, Issue 5, 2023, Pages 577-591]

  • 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]

  • Solvent The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

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

  • Sorghum Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • 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]

  • Sorption isotherm Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • 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]

  • Sourcherry Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Sourdough Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Sourdough Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Sour orange Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology [Volume 12, Issue 3, 2016, Pages 350-361]

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

  • Soy An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Soya protein isolate Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates [Volume 12, Issue 4, 2016, Pages 512-525]

  • Soy-based ice-cream Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Soybean oil Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil [Volume 12, Issue 4, 2016, Pages 477-488]

  • Soybean oil Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Soybean oil The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Soybean oil Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage [Volume 19, Issue 4, 2023, Pages 399-414]

  • Soybeans Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Soy flour Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • 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]

  • Soymilk Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Soymilk Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Soy protein Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates [Volume 12, Issue 4, 2016, Pages 453-462]

  • Soy protein concentrate Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Soy protein extrudate The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • Soy protein isolat Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Soy protein isolated fibril Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Soy proteins Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions [Volume 12, Issue 4, 2016, Pages 526-532]

  • Spaghetti Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Spearmint oil Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method [Volume 12, Issue 4, 2016, Pages 499-511]

  • Specific area Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Specific heat Effects of temperature and soluble solid content on the thermo-physical properties of malt extract [Volume 12, Issue 5, 2016, Pages 706-715]

  • Specific heat Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Specific starter culture Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

  • 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]

  • Spectroscopy Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Spectroscopy Application of FT-IR spectroscopy with various classification and regression models for detection and quantification of Sodium Hydrosulfite in Iranian wheat flour [(Articles in Press)]

  • Spice adulteration Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spice authentication Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spice contaminants Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spirulina Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Spirulina 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]

  • Spirulina microalgae Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment [Volume 19, Issue 5, 2023, Pages 649-661]

  • Spirulina platensis The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Spirulina platensis Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille [Volume 12, Issue 1, 2016, Pages 21-33]

  • Spirulina platensis Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

  • Spirulina platensis Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Sponge cakes Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

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

  • Spray Dring Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method [Volume 12, Issue 4, 2016, Pages 499-511]

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

  • Spraying The preharvest application of melatonin and postharvest xanthan coating maintain the quality of Orlando tangelo during storage [(Articles in Press)]

  • Springiness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

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

  • SSC and ascorbic acid) None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Stability Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

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

  • Stability Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Stability Vitamin A palimitate-loaded nanoliposomes: study of particle size, zeta potential, efficiency and stability of encapsulation [Volume 12, Issue 2, 2016, Pages 261-275]

  • Stability Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities [Volume 13, Issue 2, 2017, Pages 405-414]

  • Stability Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Stability Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Stability The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

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

  • Stability Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Stability And Density Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Stainless steel Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

  • Stamen of Saffron Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • 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]

  • Staphylococcus aureus Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • 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]

  • Starch The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Starch The Effects of TiO2 and MontmorilloniteNanofillers on Structural, Thermal and Optical Properties of Starch based Nanobiocomposite Films [Volume 12, Issue 5, 2016, Pages 678-695]

  • Starch Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • Starch Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Starch Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Starch Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Starch Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Starch Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [Volume 19, Issue 1, 2023, Pages 1-15]

  • Starch dispersion Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Starch syrup Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • State diagram Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Static coefficient of friction Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Steamdistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Stevia Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Stevia Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Stevia Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

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

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

  • Stevia Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

  • Stiffness Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Stiffness Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Storage condition Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

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

  • Storage life The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions [Volume 19, Issue 1, 2023, Pages 95-106]

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

  • Storage period Effect of storage time on some quality parameters (physical and mechanical) Valencia orange [Volume 11, Issue 2, 2015, Pages 181-190]

  • Storage period 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]

  • Storage period The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Storage Red Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Storage time Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

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

  • Storage time and temperature The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Storing period Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • Strain energy Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Strawberry Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Strawberry Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Strawberry classification Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

  • Stress relaxation Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

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

  • Stress relaxation test Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Structure Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Structure Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Structured oils Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

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

  • Subcritical Water Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Subcritical water extraction The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

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

  • Sucrose Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Sucrose concentration Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Sucrose replacers Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol) [Volume 19, Issue 1, 2023, Pages 17-30]

  • Sugar Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Sugar Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose [Volume 19, Issue 1, 2023, Pages 1-15]

  • Sugar beet Study of effect of blade edge on sucrose extraction of sugar beet and quality of raw juice [Volume 13, Issue 1, 2017, Pages 191-201]

  • Sugar beet Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

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

  • Sugarcane Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Sugar Free Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

  • Sulfated polysaccharide Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Sumac Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Sumac extract Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Sunflower oil Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

  • Sunflower oil Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Supercritical Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

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

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

  • Surface coefficient of heat transfer Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Surface hydrophobicity Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein [Volume 19, Issue 1, 2023, Pages 181-194]

  • Surface tension Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • Surimi Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Surimi The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

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

  • Survival Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Survival Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

  • Suspensions Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • SVR Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

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

  • Sweet pepper (Capsicum annum) Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum) [Volume 19, Issue 2, 2023, Pages 195-216]

  • Symbiotic Yogurt Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Synbiotic Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

  • Synbiotic Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

  • Synbiotic Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Synbiotic Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

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

  • Synergistic effects Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

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

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

  • Synthetic antioxidant Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

T

  • Tahini Meal Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Tarhana Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

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

  • TBA Effect of different cooking methods on changes of free fatty acids, thiobarbitoric acid, heavy metal (Ni, Cr, Co, Cd, Pb) and sensory properties of grass carp (Ctenopharyngodonidella) [Volume 12, Issue 5, 2016, Pages 630-638]

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

  • TBHQ Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli [Volume 19, Issue 2, 2023, Pages 383-397]

  • Tea extract Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Technological properties Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Technological properties Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

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

  • Temperature variations Study of temporal variations of color and temperature on bruised apples from thermal and visible images [Volume 11, Issue 5, 2015, Pages 677-693]

  • Tempering Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • Tenderize Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Tensile Strength Production and Investigation of physical and mechanical properties of soy protein isolate - tragacanth based composite film [Volume 12, Issue 5, 2016, Pages 620-629]

  • Tensile Strength Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal [Volume 19, Issue 5, 2023, Pages 711-721]

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

  • Textural attributes The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Textural attributes Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Textural properties Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese [Volume 12, Issue 3, 2016, Pages 371-381]

  • Textural properties Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Textural properties Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Textural properties Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

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

  • Texture Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • 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 Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis [Volume 12, Issue 6, 2016, Pages 730-741]

  • Texture Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Texture Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Texture Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Texture Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Texture Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

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

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

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

  • Texture Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [(Articles in Press)]

  • 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]

  • Texture analysis of dough Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Texture firmness Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Texture measurement Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Texture profile Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

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

  • 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]

  • Texture Profile Analysis Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille [Volume 12, Issue 1, 2016, Pages 21-33]

  • Texture Profile Analysis Formulation of Dates Gel and Condensed whey and Analysis of its Sensory and Chemical Properties [Volume 12, Issue 1, 2016, Pages 61-78]

  • Texture Profile Analysis Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Texture Profile Analysis Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle [Volume 16, Issue 4, 2020, Pages 465-478]

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

  • Texture properties Study on Textural Properties of Pear Fruit during Drying in a Cabinet Dryer [Volume 12, Issue 2, 2016, Pages 214-225]

  • Texture properties Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

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

  • Thawing Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Thermal Analysis Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Thermal conductivity Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Thermal conductivity Effects of temperature and soluble solid content on the thermo-physical properties of malt extract [Volume 12, Issue 5, 2016, Pages 706-715]

  • Thermal conductivity coefficient Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Thermal diffusivity coefficient Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Thermal efficiency 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]

  • Thermal Stabilization Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • 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]

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

  • Thermodynamic Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • 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]

  • Thermo-soniation Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

  • Thin layer Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

  • Thomson orange Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Thunnus tonggol Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Thyme Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2018, Pages 127-138]

  • Thyme essential oil Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Timol Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • TiO2 Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • TiO2 The Effects of TiO2 and MontmorilloniteNanofillers on Structural, Thermal and Optical Properties of Starch based Nanobiocomposite Films [Volume 12, Issue 5, 2016, Pages 678-695]

  • TiO2 Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • TiO2 Nanoparticles Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • TiO2 Nanoparticles The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Tissue browning Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • 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]

  • Titanium dioxide Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

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

  • Toast bread Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Toast bread Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

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

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

  • Tofu cheese Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Tomato compressed tablet Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Tomatoes Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Tomato Juice The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Tomato paste Identification of bulk tomato paste fungal contaminations in [Volume 1, Issue 1, 2005]

  • Tomato paste 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]

  • Tomato paste Investigating of Tomato Pastes Microbial Contamination in Iran and Isolation and Identification of Alicyclobacillus acidocaldarius by PCR Method [Volume 19, Issue 5, 2023, Pages 745-755]

  • Tomato pomace Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Tomato waste Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Tortilla Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • 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]

  • Total flavonoid content Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • Total flavonoids Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Total phenol Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Total phenol Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Total phenol content Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Total phenolic compounds Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Total polyphenol Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk [Volume 19, Issue 6, 2023, Pages 167-175]

  • Total soluble solids 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]

  • Total sugar 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]

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

  • Tragacanth Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Tragacanth Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film [Volume 12, Issue 1, 2016, Pages 88-97]

  • Tragacanth Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • Tragacanth Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Tragacanth Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert [Volume 19, Issue 2, 2023, Pages 291-309]

  • Tragacanth gum Possibility of using Tragacanth gum and whey powder as an egg substitute in mayonnaise [Volume 12, Issue 1, 2016, Pages 49-60]

  • Tragacanth gum Production and Investigation of physical and mechanical properties of soy protein isolate - tragacanth based composite film [Volume 12, Issue 5, 2016, Pages 620-629]

  • Transglutaminase Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Transglutaminase 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]

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

  • Triticale flour Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Ttexture analysis Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

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

  • Tuna fish Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • Tuna viscera Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • Turmeric Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • TVB-N Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • Two-step desolvation method Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade [Volume 19, Issue 4, 2023, Pages 463-476]

U

  • UF Cheese Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

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

  • 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]

  • Ultasound Assisted Extraction(UAE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Ultrafiltration Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk [Volume 1, Issue 1, 2005, Pages 1-10]

  • Ultrafiltration Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology [Volume 12, Issue 3, 2016, Pages 350-361]

  • Ultrafiltration The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Ultrafiltration Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression [Volume 19, Issue 5, 2023, Pages 577-591]

  • Ultrafiltration 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]

  • Ultrasonic Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Ultrasonic Modeling the Ultrasonic Atomization Process of Milk and Powder Production Using Spray Drying Method [Volume 19, Issue 1, 2023, Pages 145-168]

  • Ultrasound Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

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

  • 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]

  • Ultrasound Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Ultrasound Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Ultrasound The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Ultrasound Investigation of functional properties of quince seed mucilage extracted by ultrasound [Volume 12, Issue 1, 2016, Pages 163-181]

  • Ultrasound Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Ultrasound Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Ultrasound The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

  • Ultrasound Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Ultrasound Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Ultrasound Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Ultrasound Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Ultrasound Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Ultrasound Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

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

  • Ultrasound Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum [Volume 19, Issue 2, 2023, Pages 365-381]

  • Ultrasound bath Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Ultrasound method Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment [Volume 19, Issue 5, 2023, Pages 649-661]

  • Ultrasound probe Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Ultrasound waves Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Ultraviolet Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

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

  • Ultraviolet ray Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • UNIFAC Evaluation of the Changes of