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]
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