دوره و شماره: دوره: 2 شماره: 2
تعداد مقالات: 12

Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

صفحه 85 - 92   دوره 2    شماره 2
Abbasi Rad, Sara Askari, Gholamreza

The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

صفحه 93 - 100   دوره 2    شماره 2
Nouri, Marjan Baghi, Mehdi Dehghani, Sara

Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

صفحه 101 - 106   دوره 2    شماره 2
Salmanian, Hanie Khodaiyan, Faramarz Hosseini, Seyed Saeid

The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

صفحه 107 - 112   دوره 2    شماره 2
Alhooei, Dina Salami, Maryam Moslehi Shad, Maryam Chobert, Jean-Marc Haertlé, Thomas

Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

صفحه 113 - 118   دوره 2    شماره 2
Didar, Zohreh

Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil

صفحه 119 - 126   دوره 2    شماره 2
Karami, Mostafa Salimi, Maryam

Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

صفحه 133 - 138   دوره 2    شماره 2
Bahrami, Maryam Hosseini Mazhari, Seyed Ziaeddin Ebrahimzadeh Mousavi, Zeinab

Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation

صفحه 127 - 132   دوره 2    شماره 2
Khakzad, Shller Tabandeh, Mohammad Reza Rahmani, Fatemeh Hojjati, Mohammad

Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

صفحه 139 - 146   دوره 2    شماره 2
Ziaiifar, Aman Mohammad Kashaninejad, Mahdi Aalami, Mehran Saberi, Mehdi Mirzaei, Habib Ollah Ghorbani, Khalil Aghajanzadeh, Sara

Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin

صفحه 147 - 154   دوره 2    شماره 2
Ghani, Shima Noshad, Mohammad Barzegar, Hassan Hojjati, Mohammad

Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

صفحه 155 - 162   دوره 2    شماره 2
Zaki Dizaji, Hassan Javadikia, Hossein Naderloo, Leila Azizi, Samira

A review on the relationship between university and industry and the effect of significant parameters

صفحه 163 - 170   دوره 2    شماره 2
Mousavi, Mir-Michael Azizi-lalabadi, Maryam Dehghan, Parvin
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس