Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province

Volume 15, Issue 3, July 2024, Pages 101-120

10.22069/fppj.2024.21950.1788

Alireza Ghodsvali

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Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period

Volume 15, Issue 4, January 2024, Pages 1-20

10.22069/fppj.2024.21660.1776

Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

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Investigating the influencing factors on the quality and authenticity of nutritional and natural honeys: the effect of type of region, type of nutrition and harvesting time

Volume 15, Issue 2, July 2023, Pages 19-48

10.22069/fppj.2023.21298.1755

Mahshid Rahbari; Saba Belgheisi; Fahimeh Moradi; Mohtaram Jani Ghorban; Hamed Hassanzadeh

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Quality evaluation of some edible fish sold in Chabahar fish market

Volume 15, Issue 1, June 2023, Pages 43-56

10.22069/fppj.2023.20973.1736

Yaser Sajedinia; Seraj Bita; Salim Sharifiyan

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Formulation of Functional Puffy Snack with Pumpkin Powder

Volume 11, Issue 1, July 2019, Pages 65-80

10.22069/ejfpp.2019.12487.1401

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Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina

Volume 10, Issue 2, February 2019, Pages 151-158

10.22069/ejfpp.2019.11157.1348

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Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese

Volume 10, Issue 1, July 2018, Pages 47-60

10.22069/ejfpp.2018.13341.1434

Farzaneh Hemati

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Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil

Volume 9, Issue 2, April 2018, Pages 51-68

10.22069/ejfpp.2018.10191.1313

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Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli

Volume 9, Issue 1, June 2017, Pages 13-22

10.22069/ejfpp.2017.10515.1324

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Evaluation of prebiotic activity of polysaccharides extracted from acorn

Volume 9, Issue 1, June 2017, Pages 53-66

10.22069/ejfpp.2017.11385.1360

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Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract

Volume 9, Issue 1, June 2017, Pages 67-84

10.22069/ejfpp.2017.8872.1242

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Investigation of Color Changes of Sour Orange Juice During Thermal Processing

Volume 8, Issue 2, January 2017, Pages 1-24

10.22069/ejfpp.2017.6486.1114

sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Yahya Maghsoudlou; Ebrahim Esmailzadeh

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Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella

Volume 8, Issue 2, January 2017, Pages 123-142

10.22069/ejfpp.2017.8964.1251

tahereh jahani; mahin azar

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Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluating the antioxidant activity of obtained extract

Volume 7, Issue 2, October 2016, Pages 39-60

Mohammad-Taghi Golmakani

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Evaluation of Lauroyl-l-arginine ethyl ester release and antibacterial properties of bio active zein films

Volume 7, Issue 2, October 2016, Pages 61-76

Mahboobeh Kashiri

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Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition

Volume 7, Issue 2, October 2016, Pages 77-96

marzieh raisi

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Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread

Volume 8, Issue 1, May 2016, Pages 1-22

10.22069/ejfpp.2016.3133

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Antioxidant effects of carboxymethyl cellulose edible coatings with antioxidant on the oxidative stability of the edible pine nut

Volume 8, Issue 1, May 2016, Pages 67-85

10.22069/ejfpp.2016.3136

razie razavi

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Effect of wrapping, chemical and thermal treatments on fruit shelf life and quality in pomegranate cv. Shirin Kolbad

Volume 8, Issue 1, May 2016, Pages 107-124

10.22069/ejfpp.2016.3138

Kosar Nikdel; Esmaeil Seifi; Mehdi Sharifani; Khodayar Hemmati

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Evaluation of the nutrients losses during the production of traditional concentrated Tuluq and Torba yoghurts

Volume 7, Issue 1, October 2015

10.22069/fppj.2015.6513

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The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yogurt

Volume 6, Issue 1, May 2014

10.22069/fppj.2014.6514

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Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties

Volume 5, Issue 2, January 2014, Pages 1-17

S. M.; M. M.; gh. m.; J. J.; Y. M.

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Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille

Volume 4, Issue 2, December 2013, Pages 15-28

Fakhri Shahidi; safie khalilian; M. M.; E. Kh.; H. M.

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Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage

Volume 4, Issue 2, December 2013, Pages 67-83

seyed hamid hosseinipour; S.S. P.; H. R.

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Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins

Volume 4, Issue 1, November 2013, Pages 37-46

R. M.; E. Sa.; M.S. H.

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