دوره و شماره: دوره: 3 شماره: 2
تعداد مقالات: 12

Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling

صفحه 87 - 94   دوره 3    شماره 2
Askari, Gholamreza Ghomi, Hamidreza Tabibian, Seyed Abolfazl Labbafi, Mohsen Rezaeinezhad, Alireza

Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora

صفحه 101 - 109   دوره 3    شماره 2
Karimi, Safoora Sharifzadeh, Shady Abbasi, Habib

Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

صفحه 95 - 100   دوره 3    شماره 2
Jafari, Seid Mahdi Kashaninejad, Mahdi Aghajanzadeh, Sara Ganjeh, Mohammad Ziaiifar, Aman Mohammad

Thermal aggregation of egg white proteins as affected by saccharides

صفحه 110 - 115   دوره 3    شماره 2
Labbafi, Mohsen Nasabi, Mahshad

Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

صفحه 121 - 127   دوره 3    شماره 2
Kiani, Hossein Raji, Zarifeh

TaqMan real-time PCR: a reliable method to detect meat species

صفحه 116 - 120   دوره 3    شماره 2
Azizkhani, Maryam Sharifan, Mahyar Porzahmat Shirvan, Sahar Torabi, Maryam

Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

صفحه 128 - 137   دوره 3    شماره 2
Tirgarian, Behraad Farahmandfar, Reza

Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

صفحه 138 - 146   دوره 3    شماره 2
Rahebi Bardi, Rahim Tabari, Mahsa Tavakolipor, Hamid

Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

صفحه 160 - 167   دوره 3    شماره 2
Nasehi, Behzad

An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract

صفحه 147 - 159   دوره 3    شماره 2
Labbeiki, Ghazal Kamali, Zahra Moazzezi, Shima

The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

صفحه 168 - 177   دوره 3    شماره 2
Hesari, Javad Javidipour, Issa Jalilzadeh, Abbas Peighambardoust, Seyed Hadi

Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates

صفحه 178 - 184   دوره 3    شماره 2
Salajegheh, Fereshteh Panahi, Bahman Karimi, Hadi Tajeddin, Behjat
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس