A
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Aghajanzadeh Suraki, Sara
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
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Ahmadi Chenarbon, Hossein
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]
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Alami, Mehran
Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
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AzadmardDamirchii, Sodeif
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2020, Pages 21-34]
B
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Bagheri, Hadiseh
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
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Basiri, Shadi
The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2020, Pages 149-156]
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Beigmohammadi, Faranak
Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
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Bolourian, shadi
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
D
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Daneshi, Mohammad
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
F
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Farhoosh, Reza
Effect of NaCl and KCl salts and pH on properties of fenugreek seed gum [Volume 11, Issue 1, 2019, Pages 49-64]
G
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Ghasrehamidi, samira
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
-
Ghorbani, Mohamad
Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
-
Golkar, Abdolkhalegh
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
-
Golmohammadzadeh, Shiva
Effect of NaCl and KCl salts and pH on properties of fenugreek seed gum [Volume 11, Issue 1, 2019, Pages 49-64]
H
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Haqani, Sahar
Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
-
Hesari, Javad
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2020, Pages 21-34]
-
Hosseini, Hamed
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
J
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Jalali, Hossein
Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]
K
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Kadkhodaee, Rassoul
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]
-
Kanudan, Sadaf
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Kashaninejad, Mahdi
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Kazemi Alamuti, Mohammad
Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]
-
Khomeiri, Morteza
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
L
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Loghman, Shahram
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
M
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Maghsodi, Sara
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
-
Maghsoudlou, Yahya
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Mahmoudi, Mandana
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
-
Maleki, Mohammad
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
-
Moayedi, Ali
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
-
Morammazi, Salim
Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2020, Pages 49-62]
-
Motamedzadeghan, Ali
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
-
Movahed, Sara
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]
N
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Najaf Najafi, Masoud
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]
-
Naseri Monfared, Elham
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]
O
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Oujifard, Amin
Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2020, Pages 49-62]
P
-
Porshayegan, Mehdi
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
R
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Rafiei, Flora
Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
-
Raoufi, Nassim
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]
S
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Saberian, Hamed
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
-
Sadeghi Mahoonak, Ali Reza
Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
-
Shahidi, Fakhri
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
-
Shariat, Farnaz
Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2020, Pages 63-76]
Z
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Ziaiifar, Aman Mohammad
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Ziaolhagh, Seyedhamidreza
Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]
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