The Production of Functional White- Brined Cheese by the Replacement of Milk Fat with Grape Seed Oil

Volume 12, Issue 2, April 2021, Pages 1-12

10.22069/ejfpp.2021.11276.1357

B. Atashzaban; A. jalilzadeh; J. Hesary

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The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method

Volume 11, Issue 2, January 2020, Pages 21-34

10.22069/ejfpp.2020.14277.1461

Javad Hesari; Laila hooshyar; Sodeif AzadmardDamirchii; Memnune Şengül

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Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures

Volume 10, Issue 2, February 2019, Pages 45-61

10.22069/ejfpp.2019.10452.1319

Javad Hesari

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Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese

Volume 9, Issue 2, April 2018, Pages 1-16

10.22069/ejfpp.2018.10354.1317

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Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk

Volume 7, Issue 2, October 2016, Pages 1-16

Javad Hesari

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Study of contribution of Plasmin system in Ultra-filtered white cheese proteolysis

Volume 5, Issue 2, January 2014, Pages 59-73

S. K.; J. H.

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Antioxidant effect of olive leaf on stability of butter

Volume 5, Issue 1, January 2013, Pages 81-94

E. K.; Javad Hesari; S. A.; M. N.

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