Author Index

A

  • A., A. The survey accumulation of Zinc with chemical compositions in muscle of eight fish species, Iran [Volume 4, Issue 1, 2013, Pages 99-113]
  • A., M. Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • A., R. Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing [Volume 4, Issue 2, 2013, Pages 1-14]
  • A.A., M. Quality of probiotic yoghurt Prediction Using Intelligent Computing Expert System Models [Volume 4, Issue 1, 2013, Pages 47-64]

B

  • B., M. optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]

D

  • Dehghannya, Jalal Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose [Volume 4, Issue 2, 2013, Pages 85-102]

E

  • E., M. Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression [Volume 4, Issue 2, 2013, Pages 45-65]
  • E., M. Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]

G

  • G., M. Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing [Volume 4, Issue 2, 2013, Pages 1-14]
  • Gh., M. Application of conjugated diene value as a measure of walnut oxidation progress [Volume 4, Issue 1, 2013, Pages 1-13]
  • Ghanbarzadeh, Babak Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose [Volume 4, Issue 2, 2013, Pages 85-102]

H

  • H., H. Application of conjugated diene value as a measure of walnut oxidation progress [Volume 4, Issue 1, 2013, Pages 1-13]
  • H., H. An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems [Volume 4, Issue 1, 2013, Pages 15-35]
  • H., M.S. Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]

J

  • J., H. Quality of probiotic yoghurt Prediction Using Intelligent Computing Expert System Models [Volume 4, Issue 1, 2013, Pages 47-64]

K

  • K., M. Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • K., M. optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]
  • K., M.R. Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk [Volume 4, Issue 1, 2013, Pages 65-79]
  • K., P. Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing [Volume 4, Issue 2, 2013, Pages 1-14]
  • Kh., E. Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Kh., M. Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Kh., P. Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk [Volume 4, Issue 1, 2013, Pages 65-79]
  • Kh., S. Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk [Volume 4, Issue 1, 2013, Pages 65-79]

M

  • M., A. An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems [Volume 4, Issue 1, 2013, Pages 15-35]
  • M., H. Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • M., L. An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems [Volume 4, Issue 1, 2013, Pages 15-35]
  • M., M. Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • M., R. Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • M., Y. Application of conjugated diene value as a measure of walnut oxidation progress [Volume 4, Issue 1, 2013, Pages 1-13]

N

  • N., M. optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]

P

  • P., F. Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • P., S.S. Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]

R

  • R., A. Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression [Volume 4, Issue 2, 2013, Pages 45-65]
  • R., H. Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]
  • R.N., R. Quality of probiotic yoghurt Prediction Using Intelligent Computing Expert System Models [Volume 4, Issue 1, 2013, Pages 47-64]

S

  • S., A. Application of conjugated diene value as a measure of walnut oxidation progress [Volume 4, Issue 1, 2013, Pages 1-13]
  • S., Gh. Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk [Volume 4, Issue 1, 2013, Pages 65-79]
  • S., M. Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression [Volume 4, Issue 2, 2013, Pages 45-65]
  • S., V. An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems [Volume 4, Issue 1, 2013, Pages 15-35]
  • Sa., E. Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Seiiedlou-Heris, Seiied-Sadegh Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose [Volume 4, Issue 2, 2013, Pages 85-102]
  • Sh., Gh. Quality of probiotic yoghurt Prediction Using Intelligent Computing Expert System Models [Volume 4, Issue 1, 2013, Pages 47-64]
  • Sh., Z. Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • Shahidi, Fakhri Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Sharif, Niloufar Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]

T

  • T., H. Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • Tahmasebi-Pour, Monavar Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose [Volume 4, Issue 2, 2013, Pages 85-102]

V

  • V., M. The survey accumulation of Zinc with chemical compositions in muscle of eight fish species, Iran [Volume 4, Issue 1, 2013, Pages 99-113]

Z

  • Z., S. Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression [Volume 4, Issue 2, 2013, Pages 45-65]