تعداد مقالات: 432

An Investigation into the Differential Response of Pathogenic Bacteria to Ozonation in Skim Milk and Full Cream Milk

صفحه 1 - 8   دوره 15    شماره 1
Ramadhani, Gita Zulfie Radiati, Lilik Eka

The Function of Microalgae in Fermentation, Augmentation of Antioxidant Activity, and Enhancement of Probiotic Viability in Fermented Dairy Products

صفحه 9 - 18   دوره 15    شماره 1
Nowruzi, Bahareh EtminanZadeh, Narjes

Association of Myostatin Gene Polymorphism with Carcass Traits and Meat Characteristics of Iraqi Nuaimi Sheep

صفحه 19 - 25   دوره 15    شماره 1
Mohammed, Qais S. Al-Rubeii, Amera M.S.

Qazwān (Pistacia atlantica subsp. Kurdica) Nut as a Novel Source of Protein: Nutritional Composition, Fractionation, and Functional Properties

صفحه 26 - 35   دوره 15    شماره 1
Kamgar, Nooshin Mohammad Amini, Asad

Performance Analysis of a Latent Heat Storage System for Solar Cooking: An Energy and Exergy Study

صفحه 36 - 45   دوره 15    شماره 1
Hosseinzadeh, Mohammad Zamani, Hosein Mirzababaee, Seyyed Mahdi Alizadeh Momen, Saleh Kianifar, Ali

A Review on Sourdough Bread as an Advantageous Portion of a Healthy Diet for the Elderly

صفحه 53 - 64   دوره 15    شماره 1
Hosseininezhad, Marzieh Faghihi, Narges

Effect of Mentha x piperita L. and Mentha longifolia Flavoring on Physicochemical, Phenolic, Antioxidant, and Antimicrobial Properties of Algerian Apple Vinegar

صفحه 46 - 52   دوره 15    شماره 1
Belkhir, Safia Ameur, Dorea Heleili, Nouzha Merradi, Manel

Investigating the Effect of Dietary Supplementation with Echium amoenum and Linum usitatissimum Oil on Carcass Characteristics, Oxidative Stability, and Breast Meat Quality of Japanese Quail

صفحه 65 - 74   دوره 15    شماره 1
Salahi Kojur, Maryam Partovi, Razieh Seifi, Saeed Gavzan, Hakimeh

Synergistic Enhancement of Probiotic Yogurt: Dual Fortification with Chickpea and Sesame Proteins Improves Rheological, Nutritional, and Functional Properties

صفحه 239 - 250   دوره 14    شماره 4
Mulakhudair, Ali Raad Al-Suwidid, Mohammed. Q. Kareem Shati, Zahraa Reasan Al-Bedranic, Dhia Ibrahim Jerro

Investigation of the Physicochemical and Antimicrobial Properties of an Edible Film Based on Whey Protein-gelatin Containing Eucalyptus Extract

صفحه 251 - 256   دوره 14    شماره 4
Cheraghpour, Maryam Ahmadi, Elham Hosseini, Mohammadyar Nazari, Fatemeh

The Effect of Fermentation Temperature and the Sucrose Addition on Antibacterial Activity and Sensory Properties of Kefir Beverages made using Coconut Milk

صفحه 257 - 264   دوره 14    شماره 4
Koohsari, Hadi Sadegh Shesh Poli, Maryam Hemmatian, Hoda

The Potential of Symbiotic Culture of Bacteria and Yeast (SCOBY) as an Alternative Starter for Milk Fermentation: Physicochemical Development and Sensory Intensity Profile in Cow's and Goat's Milk

صفحه 265 - 272   دوره 14    شماره 4
Windyasmara, Ludfia Buditama, Indra Sukaryani, Sri Wardana, Dandy Kusuma Hasdar, Muhamad

Effect of Clarias gariepinus and Mocaf Flour Ratio on the Physicochemical Properties of Noodles as an Alternative Supplementary Food for Pregnant Women with Undernutrition

صفحه 273 - 280   دوره 14    شماره 4
Irawan, Andi Muh Asrul Sa'pang, Mertien Novianti, Titta Harna, Harna Sitoayu, Laras

Optimizing Roasting Conditions for Enhanced Quality of Macadamia Nuts and Butter: A Multivariate Analysis of Texture and Color

صفحه 281 - 290   دوره 14    شماره 4
Saraie, Zohre Hakimzadeh, Vahid Kashaninejad, Morteza

Enhancing Bioavailability and Stability of Bioactive Compounds in Foods: A Comprehensive Review of Complex Coacervation Encapsulation Strategies

صفحه 291 - 298   دوره 14    شماره 4
Sharon P., Angel Gurumoorthi, Parameswaran

Effects of Different Cereal Fibers on the Physicochemical and Sensory Properties of Rice-Based Gluten-Free Biscuits

صفحه 299 - 304   دوره 14    شماره 4
Fatollahi, Mahsa Gharekhani, Mehdi Bakhshabadi, Hamid

Probiotics in Gut Health and Functional Foods: A Comprehensive Review

صفحه 155 - 166   دوره 14    شماره 3
Vasudevan, Swetha Gada Chengaiyan, Jeevitha

Ice Cream Rich in Strawberry Phenolic Extract with a Melt-resistant Structure: Physicochemical and Sensory Properties

صفحه 177 - 188   دوره 14    شماره 3
Ghorani, Behrouz Modiri‐Dovom, Atena Naji Tabasi, Sara Farahmand, Atefeh

Fungal Contamination and Physicochemical Analysis of Algerian Dried Fig Varieties: Assessment of Aflatoxins and Ochratoxin A Levels

صفحه 167 - 176   دوره 14    شماره 3
Boukhalfa, Farid Teffane, Mohand Oufighou, Amira Kadi, Ahcene Feizy, Javad Arroul, Younes Riba, Amar Taibi, Abdeslem Mahmoodi, Fahimeh Hadjiabadi, Sare

The Impact of Adding Hemp, Chia, Flax and Basil Seed Mucilage on Characteristics of Gluten-Free Cake

صفحه 189 - 200   دوره 14    شماره 3
Nouri, Marjan

Formulation and Characterization of Yogurt Containing Different Herbs and Different Starters

صفحه 211 - 216   دوره 14    شماره 3
Kusnadi, Joni Saparianti, Ella Arumingtyas, Estri Laras Putri, Audry Naoni

Effect of Deuterium Oxide (D2O) on Foodborne Amino and Fatty Acid Stability Under Thermal and Irradiation Exposures

صفحه 201 - 210   دوره 14    شماره 3
Ekmekçi, Kübra Al-Baarri, Ahmad Nimatullah Tainsa, Marwa Tekiner, İsmail Hakkı Yalçın, Nesibe Nur Mehdizadehtapeh, Leila Çalık, Büşra

Optimizing the Production of Phosphated Distarch Phosphate (E1413) and Evaluating its Physicochemical Properties in Stirred Yogurt

صفحه 217 - 228   دوره 14    شماره 3
Saberian, Hamed Forouhar, Ali

Comparative Evaluation of Dusting dan Coating Methods for Calcium and Vitamin D Fortification in Soybean Sprout Drink Powder

صفحه 229 - 238   دوره 14    شماره 3
Sulistyaningrum, Hersanti Meikawati, Wulandari Pranata, Boby Aminah, Siti Yonata, Diode

Investigation the Physicochemical, Stability and Sensory Properties of Pistachio Butter Sweetened with Honey

صفحه 75 - 86   دوره 14    شماره 2
Dini, Ali Rajabzadeh, Ghadir Behmaram, Khosro Bostan, Aram Shakerardakani, Ahmad

Characteristics of Julung Julung Smoked Fillets (Hemiramphus sp.) using Liquid Smoke from Corn Cobs Waste

صفحه 87 - 96   دوره 14    شماره 2
Mandeno, Jefri Anthonius Tanod, Wendy Alexander Ansar, Novalina Maya Sari Palawe, Jaka Frianto Putra Cahyono, Eko Sambeka, Yana Rieuwpassa, Frets Jonas Riyadi, Putut Har

Bioactive Molecules Carotenoprotein: Generated from Penaeus Semisulcatus Shrimp Waste

صفحه 105 - 112   دوره 14    شماره 2
Roomiani, Laleh Tadayoni, Mehrnoosh Faleh Ali, Afrah

Preference Mapping as a Tool for Development of Plant-based Emulsion-type Sausages from Rice Protein and Konjac Gum

صفحه 97 - 104   دوره 14    شماره 2
Siriwong, Nongnuch Meedech, Oumaporn Waiprib, Yaowapha

A Comprehensive Review of Pesticide Elimination Methods from Fruits and Vegetables Over the Past Two Decades: Optimizing Produce Safety for Sustainable Food Systems

صفحه 113 - 128   دوره 14    شماره 2
Meghlaoui, Zoubeida Remini-Sahraoui, Yasmine Negrichi, Samira Allam, Ayoub Medouni-Haroune, Lamia Brahimi, Nassim Amrane-Abider, Meriem Brara, Zahia Remini, Hocine Mellal, Mohamed Khalil Boudalia, Sofiane Brahimi, Yasmine Messaoudene, Lynda Abbou, Amina Mahdeb, Amokrane Madani, Khodir

Investigation on Effect of Dried Garlic, Bell Pepper and Tomato Pieces on Oxidation of Extra Virgin Olive Oil and Optimization of the Process by Response Surface Methodology

صفحه 129 - 136   دوره 14    شماره 2
Salimi, Azadeh Jebelli Javan, Ashkan Shariatpanahi, Niloufar Mahdavi, Ali

Effect of Different Cooking Processes on the Proximate Composition, Fatty Acids and Nutritional Quality Indices of Labeo rohita from Loktak Lake in Manipur, India

صفحه 137 - 144   دوره 14    شماره 2
Sarojnalini, Chungkham Dayami, Heikham Khangembam, Bronson Kumar

The Impact of Heating on the Chemical Composition, Total Phenolic Content, Antioxidant and Antifungal Activities of the Essential Oil from Pistachio (Pistacia vera L.) Hull

صفحه 145 - 154   دوره 14    شماره 2
Golestani, Mozhdeh Pahlevanlo, Abolfazl Shahidi Noghabi, Mostafa Sarabi-Jamab, Mahboobe Salehi-Mobarakeh, Hamid

Determination of Some Water-soluble Compounds in Saffron Samples by Optimized Dispersive Liquid-liquid Microextraction Followed by Gas Chromatography-mass Spectrometry

صفحه 29 - 36   دوره 14    شماره 1
Karimi, Maryam Rafiei-Sarmazdeh, Zahra

Quality Traits of Three Bread Wheat Cultivars as Affected by Glutathione and Selenium Spray

صفحه 15 - 18   دوره 14    شماره 1
Ibraheem, Ibraheem Khalil Al-Razzaq Baqir, Hayder Abid

Evaluating the Effectiveness of Blanching as a Pre-treatment to Minimize Surface White Discoloration on Pickled Carrots

صفحه 1 - 14   دوره 14    شماره 1
Madurangi, Alujjage Dona Ridma Marapana, Rajapaksha Arachchilage Upul Janapriya

Antibacterial Activity of Honey and Bee Pollen Collected from Bee Hives from Three Climatic Regions of Golestan Province Against some Clinical Isolates with High Antibiotic Resistance

صفحه 19 - 28   دوره 14    شماره 1
Koohsari, Hadi Sadegh Shesh Poli, Maryam Yazdani, Amin

Exploring Commercially Available Camel Milk Dairy Products: Medicinal, Nutritional and Antimicrobial Properties

صفحه 37 - 48   دوره 14    شماره 1
Rabbani, Ahmad Khaliq, Ayman

Synthesis and Evaluation of Shirazi Thyme-third-generation Dendrimer for Preservation of Mayonnaise

صفحه 49 - 54   دوره 14    شماره 1
Ghasemi, Rohallah Mehdikhani, Shadi Khani, Mohammadreza

The Effect of Green Tea Extract on the Quality of Perch Fish Fillet During Storage in the Refrigerator

صفحه 65 - 74   دوره 14    شماره 1
Sakifar, Yasaman Karami, Babak

Effects of Confectionery Sunflower Seed Kernels and Processing Parameters on the Properties of Expanded Snacks

صفحه 55 - 64   دوره 14    شماره 1
Salehipour, Farideh Beiraghi-Toosi, Shahram Dehghani, Samira Mohebbi, Mohebbat

Investigation of Antioxidant Potential of the Ethanolic Extract from Nelumbo Nucifera by Immersion and Ultrasound-assisted Extraction Techniques

صفحه 187 - 200   دوره 13    شماره 4
Rabiepour, Alireza Zakipour Rahimabadi, Eshagh Babakhani, Aria

Enhancing White Pand Bread Excellence: Optimizing Dough Properties and Quality using Wheat and Extruded Cassava Flour Blends

صفحه 201 - 210   دوره 13    شماره 4
Ibrahim, Umar Jiddum, Fatima Abdullahi Yunusa, Bello Mohammed

Effect of African Yam Bean and Carrot Flour Blends Supplementation on the Physicochemical and Microbial Quality of Malted Pearl Millet Flour

صفحه 219 - 226   دوره 13    شماره 4
Bello, Florence A. Udo, Gideon F.

Effect of Storage Conditions on Astaxanthin and Total Microbial Count of Dried Sergestid Shrimp (Acetes species) Product

صفحه 211 - 218   دوره 13    شماره 4
Tran, Thanh Truc Ho, Thi Ngoc Tram Vu, Ngoc Duc Thuy, Cao Xuan Tran, Thi Yen Nhi Tran, Bach Long Pham, Binh An

Effect of In vitro Digestion on the Bioaccessibility of Antioxidants Capacity in Boiled and Brewed Bidara Leaf Tea (Ziziphus spina-christi)

صفحه 227 - 234   دوره 13    شماره 4
Rialdi, Azzahra Putri Prangdimurti, Endang Saraswati, Saraswati

Characterization of Collagen Extracted from Chicken and Duck Eggshell Membrane

صفحه 235 - 242   دوره 13    شماره 4
Malahayati, Nura Wardhani Widowati, Tri

Identifying the Sensory Characteristics and Determining the Consumer Acceptance of Torch Ginger (Etlingera elatior) Flower Tea

صفحه 243 - 248   دوره 13    شماره 4
Naufalin, Rifda Rizki, Nabilla Mutia Arsil, Poppy

Cold Plasma Pretreatment of Rosemary before Air Drying: Impact on Phenols, Flavonoids, Antioxidants and Antibacterial Properties

صفحه 249 - 256   دوره 13    شماره 4
Ranjbar Nedamani, Azadeh Mohkami, Zaynab Elikae, Zahra

Study of Nutritional Value and Shelf life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 °C

صفحه 117 - 128   دوره 13    شماره 3
Kaviani, Parvin Karami, Babak

Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization Based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties

صفحه 129 - 134   دوره 13    شماره 3
Yulianti, Risda Shih, Yang-Chia

Biodegradable Polyesters for Food Packaging: An Overview on Classification, Biosynthesis, and Recent Applications

صفحه 135 - 142   دوره 13    شماره 3
Mohammadzadeh Milani, Jafar Dehghan, Bahareh

Recombinant Glutamate Decarboxylase to Increase Gamma-aminobutyric Acid Production

صفحه 143 - 154   دوره 13    شماره 3
Mortazavi, Seyed Ali Yavarmanesh, Masoud Javadmanesh, Ali Yarabbi, Hanieh Roshanak, Sahar

Microencapsulation of Rosemary Essential Oil by Electrospraying: An Evaluation of Characteristics and Antifungal Properties

صفحه 155 - 162   دوره 13    شماره 3
Sarani, Shirahmad Ganjali, Ali Pirnia, Mahdi Miri, Mohammad Amin Keykha Saber, Mojtaba

Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates

صفحه 171 - 180   دوره 13    شماره 3
Rafe, Ali Shekarchizadeh, Hajar Jamshidian Ghale Shahi, Hamed Emadzadeh, Bahareh

The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream

صفحه 163 - 170   دوره 13    شماره 3
Al-Younisa, Zena Kadhim Al-Hatim, Raqad R. Fadhal Abbas, Sheren Hesarinejad, Mohammad Ali Altemimi, Ammar B. Younis, Mohamed Ibrahim Abedelmaksoud, Tarek Gamal

Optimizing the Biomass Production of Pleurotus ostreatus (oyster) in Shake-Flask and Bioreactor

صفحه 181 - 186   دوره 13    شماره 3
Ziaratnia, Seyed Mahdi Sarabi-Jamab, Mahboobe Rajabzadeh Shandiz, Safieh Pahlevanloo, Abolfazl

Optimization of Nisin and EDTA Concentration in Antimicrobial Film Based on Psyllium Seed Hydrocolloid by Response Surface Methodology

صفحه 49 - 56   دوره 13    شماره 2
Shahidi Noghabi, Mostafa Heydari, Shokoufe Abdollahi Moghaddam, Mohammad Reza

Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack

صفحه 57 - 64   دوره 13    شماره 2
Winarti, Sri Wijayanti, Dian Rosa Jariyah, Jariyah Sarofa, Ulya

Comparison of Two Extraction Methods from Sargassum angustifolium and Padina distromatic on their Pharmaceutical Applications

صفحه 79 - 88   دوره 13    شماره 2
Safaeian, Shila Rahimifard, Nahid Shirani Bidabadi, Khadijeh Mousavi Nodoshan, Rezvan

Image Analysis for Detection of Crocin Content and Growth Index of Saffron Corm Derived Cells Under Different Physiological and Chemical Conditions

صفحه 65 - 78   دوره 13    شماره 2
Hemmati, Khodayar Amini, Somaye Ziaratnia, Seyed Mahdi

Phenolics and Bioactivities of Symplocos cochinchinensis Leaf Extracts Obtained by Conventional Solvent, Enzyme and Ultrasound Assisted Extractions

صفحه 89 - 94   دوره 13    شماره 2
Nguyen, Trang H.D.

Investigation Effect of Liquid Arenga Sugar’s Evaporation Temperature under Vacuum Pressure

صفحه 95 - 100   دوره 13    شماره 2
Maulana Yusuf, Hilmi Erwin, Erwin Wiyono, Slamet

Simultaneous Heat and Mass Transfer Modeling for Frozen Hamburger: Investigation of Cooking Parameters and Microbial Inactivation Kinetics

صفحه 109 - 116   دوره 13    شماره 2
Dalvi-Isfahan, Mohsen Mokhtarian, Mohsen

Concentration and Risk Assessment Analysis of Polycyclic Aromatic Hydrocarbons Associated with Consuming Procambarus Clarkii (Cray fish) in Nigeria

صفحه 101 - 108   دوره 13    شماره 2
Chukwuma, Ifeoma Felicia Apeh, Victor O. Ezeorba, Timothy Prince Chidike Nweze, Ekene John Nworah, Florence Nkechi

Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry

صفحه 1 - 4   دوره 13    شماره 1
Chakraborty, Subhadip Revu, Nalanda Baby Surisetty, Gita

Box-Wilson Design and Analysis for Extraction of Gelatin from Black Kingfish Skin

صفحه 5 - 10   دوره 13    شماره 1
Sivamani, Selvaraju Naveen Prasad, Balakrishna Pillai Sankari Cuento, Azucena

Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for the Elderly in a Post-Vaccination Program

صفحه 11 - 16   دوره 13    شماره 1
Adi, Annis Catur Salisa, Wizara Sutthiwong, Nuthathai Rachmawati, Heni Ishaura, Emyr Reisha Farapti, Farapti Rasyidi, Mohammad Fahmi

Kinetic modelling of Okra and Gracilaria corticata hydrocolloid mucilage polysaccharides

صفحه 17 - 22   دوره 13    شماره 1
Pushparaj, Charumathi Subramani, Ramesh Ganesan, Archana

Occurrence of Enterobacteriaceae in Raw Chicken Meat Samples with Identification of Salmonella enterica subsp. Diarizonae as the First Report in Iraq

صفحه 23 - 26   دوره 13    شماره 1
Al-Salami, Zeina Taleb Salman, Khawlah Abdallah Al-Esawi, Ameer Salem Al-Jannah, Salah Mahdi

Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata

صفحه 27 - 36   دوره 13    شماره 1
Kumarakuru, K. Paarree, Vasanthakumari Sundar, K. Javith Hussain, A.

Effect of In Ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile

صفحه 37 - 42   دوره 13    شماره 1
Partovi, Razieh Marzban Abbasabadi, Behrokh Alian Samakkhah, Shohreh Balvayeh, Sara

Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour

صفحه 43 - 48   دوره 13    شماره 1
Ardyati, Tri Hosokawa, Keizo Ohara, Akihiro Siswoyo, Tri Agus

Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines

صفحه 259 - 272   دوره 12    شماره 3
Mohebbi, Mohebbat Taghizadeh, Masoud Takallouzadeh, Meghdad

Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper

صفحه 305 - 312   دوره 12    شماره 3
Iravani, Samin Jahadi, Mahshid Nourani, Moloud

Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep

صفحه 273 - 290   دوره 12    شماره 3
Mohebbi, Mohebbat Varidi, Mahdi Samanian, Nargess Razavi, Seyed Mohammad Ali Abolfazl Esfahani, Javad

The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread

صفحه 291 - 304   دوره 12    شماره 3
Mazhari, Najmeh Sadeghian, Alireza Zamani, Hosein Yeganehzad, Samira Afrasiabi, Abbas

Effect of Zein Nanofiber Containing Barije Essential Oil on Increasing the Storage Time of shrimp (Litopenaeus vannamei) at Refrigerated Temperature (4±1 °C)

صفحه 313 - 328   دوره 12    شماره 3
Heydari-Majd, Mojtaba Shafeghat, Mahdieh Ghofran-Makshouf, Fatemeh

Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment

صفحه 329 - 342   دوره 12    شماره 3
Ranjbar Nedamani, Azadeh

Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream

صفحه 343 - 354   دوره 12    شماره 3
Radnia, Mohammad Reza Mohammadi Sani, Ali Mahdian, Elham Hesarinejad, Mohammad Ali

Investigating the Effect of Heat Treatment on the Compounds and Antimicrobial Properties of Shirazi Thyme and Cinnamon Essential Oils

صفحه 355 - 368   دوره 12    شماره 3
Hosseini, Sayyed Javad Sarabi-Jamab, Mahboobe Zamani, Hossein Shahidi Noghabi, Mostafa Zohuri, Gholam Hossein

Prediction of Shelf life of Vannamei Shrimp (Litopenaeus vannamei) Fillet in Freezing Conditions Based on Arrhenius Model and Artificial Neural Network

صفحه 369 - 384   دوره 12    شماره 3
Esvand Heydari, Elham Roomiani, Laleh

Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol

صفحه 385 - 396   دوره 12    شماره 3
Nami, Behnam Yadi, Akram Molaveisi, Mohammad

Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test

صفحه 121 - 136   دوره 12    شماره 2
Mirzababaee, Seyyed Mahdi TOKER, Omer Said Hesarinejad, Mohammad Ali Yeganehzad, Samira

Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil

صفحه 137 - 154   دوره 12    شماره 2
Arianfar, Akram Naji-Tabasi, Sara Heydari Gharehcheshmeh, Masoumeh Mahdian, Elham

Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi

صفحه 169 - 180   دوره 12    شماره 2
Shabanpour, Bahareh Pourashori, Parastoo Hamidian, Najmeh Hossen Khezri, Parisa

A Modified QuEChERS Method for the Extraction of Imidacloprid Insecticide from Date Fruit

صفحه 155 - 168   دوره 12    شماره 2
Hosseinpour, Ziba Talebpour, Zahra Madadi, Asiyeh Abedi, Ghazaleh Mahdavi, Vahideh

The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

صفحه 181 - 190   دوره 12    شماره 2
Borhani Esfahani, Mehrnoush Goli, Mohammad Toghyani, Majid

The Effect of Ultrasound Pretreatment on Hydrolysis Time of Edible Mushroom (Agaricus bisporus) Proteins by Pancreatin to Produce of Antioxidant Peptides

صفحه 191 - 204   دوره 12    شماره 2
Izanloo, Isan Sadeghi Mahoonak, Alireza

The Effect of Gelatin and Nanoliposome Citrus (Citrus latifolia) Essential Oil on the Quality Characteristics of Surimi

صفحه 215 - 230   دوره 12    شماره 2
Roomiani, Laleh Esmipour Norabadi, Sahar

Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour

صفحه 205 - 214   دوره 12    شماره 2
Raftani Amiri, Zeynab Aghakeshipour, Zaker

Production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques

صفحه 231 - 244   دوره 12    شماره 2
Kaveh, Mona Pahlevanloo, Abolfazl Sarabi-Jamab, Mahboobeh Ziaratnia, Seyed Mahdi

Optimization of the Effect of Halloysite Nanoclay and Bene Extract Concentration on Properties of Rice Starch- Halloysite Nanoclay Nanocomposite Antioxidant Film by Response Surface Methodology

صفحه 245 - 258   دوره 12    شماره 2
Abdollahi Moghaddam, Mohammad Reza Shahidi Noghabi, Mostafa

Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store

صفحه 1 - 14   دوره 12    شماره 1
Sharayei, Parvin Jahani, Moslem Azarpazhooh, Elham Abdollahi Moghaddam, Mohammad Reza Niazmand, Razieh

Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method

صفحه 15 - 28   دوره 12    شماره 1
Sayadi, Azadeh Bostan, Aram Kadkhodaee, Rassoul

Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio

صفحه 39 - 54   دوره 12    شماره 1
Sahbaei Ejlali, Mohsen Razavi, Seyed Mohammad Ali

Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.)

صفحه 29 - 38   دوره 12    شماره 1
Mahdian, Elham Mohamadi Sani, Ali Sepahi, Azar Ataye Salehi, Esmaeil

Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese

صفحه 55 - 76   دوره 12    شماره 1
Iry, NiKan Nowruzi, Bahareh Ghazi, Shokoofeh

Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria

صفحه 77 - 93   دوره 12    شماره 1
Torabi, Mahshad Abdolmaleki, Farzaneh

Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

صفحه 93 - 104   دوره 12    شماره 1
Jannat, Behrooz Mokhtarian, Mohsen Koushki, Fatemeh

Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix)

صفحه 105 - 120   دوره 12    شماره 1
Seifzadeh, Mina

Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream

صفحه 335 - 350   دوره 11    شماره 4
Kashaninejad, Morteza Razavi, Seyed Mohammad Ali Salahi, Mohammad Reza

Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables

صفحه 351 - 366   دوره 11    شماره 4
Hosseininezhad, Marzieh Ghoddusi, Hamid Bahador Noktehsanj Avval, Mahsa Pahlavanlo, Abolfazl

The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

صفحه 367 - 382   دوره 11    شماره 4
Fathima, Saba Kumari, Vasantha P.

Performance and Energy Saving Analysis of Improved Cooking Vessel

صفحه 383 - 396   دوره 11    شماره 4
Waghmode, Amol Tukaram Pandit, Aniruddha Bhalchandra Kale, Dhanaji Mahadeo

Investigating the Characteristics of Basil Seed Gum-based Film Enriched with Echinophora platyloba Extract and Its Preservative Effect on the Quality of Silver Carp

صفحه 397 - 414   دوره 11    شماره 4
Shirkhorshidi, Shayesteh Daneshniya, Milad Abdolmaleki, Farzaneh

Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria

صفحه 415 - 422   دوره 11    شماره 4
Shakeri, Monir-sadat Shakeri, Maryam Sadat

Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology

صفحه 423 - 436   دوره 11    شماره 4
Jafarian, Sara Hosseini Ghaboos, Seyyed Hossein Roozbeh Nasiraie, Leila Golchin, Negar

Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies

صفحه 437 - 450   دوره 11    شماره 4
Aneke, Nneoma Nkem Anyanwu, Cosmas Ngozichukwu Okonkwo, Wilfred Ifeanyichukwu Ezeoha, Sunday Louis Okafor, Gabriel Ifeanyi

Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties

صفحه 233 - 246   دوره 11    شماره 3
Abdanan Mehdizadeh, Saman Azarikia, Fatemeh

Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties

صفحه 247 - 256   دوره 11    شماره 3
Mirmoghtadaie, Leila Shojaee_Aliabadi, Saeedeh Bahmanyar, Fereshte Hosseini, Seyede Marzieh

Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris)

صفحه 223 - 232   دوره 11    شماره 3
Johnson, Christopher Akharaiyi, Fred Coolborn Ozolua, Phebean Onosen

Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel

صفحه 257 - 274   دوره 11    شماره 3
Razavi, Seyed Mohammad Ali Salahi, Mohammad Reza Mohebbi, Mohebbat

The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars

صفحه 275 - 290   دوره 11    شماره 3
Taheri, Fatemeh Jafar Daghighi, Asma Bodaghi, Hojatollah Ebrahimi, Amin Ghasimi Hagh, Ziba

Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

صفحه 303 - 318   دوره 11    شماره 3
Naji-Tabasi, Sara Shahidi-Noghabi, Mostafa Pourfarzad, Amir Shahbazizadeh, Saeedeh

Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract

صفحه 291 - 302   دوره 11    شماره 3
Khademi Pour, Najmeh Sharifan, Anousheh Bakhoda, Hosein

Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices

صفحه 319 - 334   دوره 11    شماره 3
Sundari, AR. Umayal E., Veeramanipriya

Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties

صفحه 109 - 122   دوره 11    شماره 2
Haghdoost, Amir Golestan, Leila Shahidi Noghabi, Mostafa Hasani, Maryam Shahidi, Seyed Ahmad

Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology

صفحه 123 - 140   دوره 11    شماره 2
Mohammadalami, Bita Arianfar, Akram Mohammadisani, Ali Naji-Tabasi, Sara

Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax

صفحه 155 - 168   دوره 11    شماره 2
Salehifar, Mania Rahman, Alireza Hanifi-Vahed, Fatemeh

Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet

صفحه 141 - 154   دوره 11    شماره 2
Armin, Mohammad Heydari-Majd, Mojtaba Bahrami, Zohreh Pedram Nia, Ahmad Saeidi-Asl, Mohammadreza

Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature

صفحه 169 - 182   دوره 11    شماره 2
Anvar, Amirali Ghanbari, Maryam Motallebi, Abbasali Rokni, Noordahr

Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun

صفحه 183 - 198   دوره 11    شماره 2
Abdolmaleki, Farzaneh Kalhor, Fatemeh

The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva

صفحه 199 - 208   دوره 11    شماره 2
Hemmati Nejad, Ali Akbar Karimi, Mohammad Yavari, Elham

The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis

صفحه 209 - 222   دوره 11    شماره 2
Urajeh, Sanaz Pourashouri, Parastoo Shabanpour, Bahareh Hoseini, Seyed Vali

Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties

صفحه 1 - 16   دوره 11    شماره 1
Parseh, Sara Mohammadi-Moghaddam, Toktam Sabbaghi, Hassan Mohebbi, Mohebbat

Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

صفحه 17 - 28   دوره 11    شماره 1
Sadeghi, Aghdas Rashidi, Hasan Hakimzadeh, Vahid Ataye Salehi, Esmaeil

Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties

صفحه 29 - 42   دوره 11    شماره 1
Adibpour, Nasim Hosseininezhad, Marzieh Pahlevanloo, Abolfazl

Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration

صفحه 43 - 54   دوره 11    شماره 1
BaratianGhorghi, Zohreh Faezian, Ali Yeganehzad, Samira Hesarinejad, Mohammad Ali

Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves

صفحه 55 - 66   دوره 11    شماره 1
Azizkhani, Maryam Ebrahim Khasi, Ramazan

Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network

صفحه 67 - 82   دوره 11    شماره 1
Roomiani, Laleh Khalafpour, Mohammad Javad

Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon

صفحه 83 - 94   دوره 11    شماره 1
Pourabbasgholi, Zahra Ghane, Masood Ghiyamirad, Mehdi Kaboosi, Hami Khoshbakht, Rahem

Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

صفحه 95 - 108   دوره 11    شماره 1
Farhadi, Naeme Meshkini, Saeid Mehdizadeh, Tooraj

The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp

صفحه 341 - 350   دوره 10    شماره 4
Abedelmaksoud, Tarek Gamal Hesarinejad, Mohammad Ali Shokrollahi Yancheshmeh, Behdad

Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans

صفحه 350 - 358   دوره 10    شماره 4
Elahianfiroz, Zahra Baserisalehi, Majid Ghane, Masood

Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene

صفحه 359 - 368   دوره 10    شماره 4
Gharghi, Maryam Bahador, Nima Rowshan-Ghasrodashti, Abbas

Stability Enhancement of Natural Food Colorants- A Review

صفحه 369 - 388   دوره 10    شماره 4
Ranjbar Nedamani, Azadeh

The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus

صفحه 389 - 398   دوره 10    شماره 4
Amiri Hooseini, Sara Habibi, Nader

Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.)

صفحه 399 - 412   دوره 10    شماره 4
Hien, Tran Thien Truc, Thanh Tran Muoi, Nguyen Van

Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread

صفحه 413 - 426   دوره 10    شماره 4
Gorizpa, Mohammad Bahmanyar, Fereshte Mirmoghtadaie, Leila Shafaei, Faezeh

Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey

صفحه 427 - 438   دوره 10    شماره 4
Le, Hoang Thien Nguyen, Quang Vinh Tran, Quoc Toan Tran, Minh Phat Pham, Tri Nhut

Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers

صفحه 235 - 248   دوره 10    شماره 3
Komijani, Meysam Mohebbi, Mohebbat Ghorani, Behrouz

Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor

صفحه 261 - 272   دوره 10    شماره 3
Torabi, Sajjad Jahadi, Mahshid Ghasemisepro, Nafiseh

Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants

صفحه 249 - 260   دوره 10    شماره 3
Maqamikia, Hamideh Rajabzade, Qadir Shahidi-Noghabi, Mostafa Hakimzadeh, Vahid Arianfar, Akram

Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt

صفحه 273 - 284   دوره 10    شماره 3
Tavakoli, Sheyda Mokhtarian, Mohsen

Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period

صفحه 285 - 298   دوره 10    شماره 3
Alizadeh Behbahani, Behrooz Ebrahimi Hemmati Kaykha, Mohsen Jooyandeh, Hossein Noshad, Mohammad

Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment

صفحه 299 - 310   دوره 10    شماره 3
Gord Noshahri, Najme Ehtiati, Ahmad Karazhian, Reza Ameri, Maryam

Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

صفحه 311 - 324   دوره 10    شماره 3
Norooz, Manoochehr Goli, Mohammad

Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink

صفحه 325 - 340   دوره 10    شماره 3
Saberian, Hamed Pasban Noghabi, Vahid

The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

صفحه 107 - 126   دوره 10    شماره 2
Mardani, Marie Yeganehzad, Samira Niazmand, Razieh

Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers

صفحه 127 - 140   دوره 10    شماره 2
Jamdar, Fahimeh Mortazavi, Seyed Ali Saeedi Asl, Mohamad Reza Sharifi, Akram

Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration

صفحه 155 - 168   دوره 10    شماره 2
Kashaninejad, Morteza Razavi, Seyed Mohammad Ali

Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule

صفحه 141 - 154   دوره 10    شماره 2
Rezaei, Zeinab Mohebbi, Mohebbat Amiryousefi, Mohammad Reza

Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions

صفحه 169 - 180   دوره 10    شماره 2
Seiiedlou Heris, Seiied Sadegh Ebrahimzadegan, Samaneh Asefi, Narmela Maleki, Ramin

A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries

صفحه 181 - 198   دوره 10    شماره 2
Anvar, Seyed Amir Ali Nowruzi, Bahareh

Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet

صفحه 199 - 216   دوره 10    شماره 2
Sadeghii, Samar Honarvar, Masoud Mooraki, Nargess

Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil

صفحه 217 - 234   دوره 10    شماره 2
Noshad, Mohammad Rahmati Joneidabad, Mostafa Ghodsi Sheikhjan, Mitra Alizadeh Behbahani, Behrooz Jooyandeh, Hossein Ebrahimi Hemmati Kaykha, Mohsen

Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS

صفحه 1 - 10   دوره 10    شماره 1
Niazmand, Razieh Jafarian Asl, Parisa Jahani, Moslem

The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces

صفحه 11 - 28   دوره 10    شماره 1
Varidi, Mehdi Momen-nezhad, Mehdi Alamatian, Samaneh Mohebbi, Mohebbat

Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method

صفحه 29 - 42   دوره 10    شماره 1
Razavizadeh, Bibi Marzieh Shahidi Noghabi, Mostafa Hashemi, Sahar Yeganehzad, Samira

Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method

صفحه 43 - 58   دوره 10    شماره 1
Ghaffary, Samane Rashidi, Hassan Kashaninejad, Morteza Bolandy, Marzieh

Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss

صفحه 59 - 70   دوره 10    شماره 1
Sharifan, Anoushe Bakhoda, Hosein Khademi Pour, Najmeh

Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method

صفحه 71 - 82   دوره 10    شماره 1
Rezadoost, Hassan Mirjalili, Mohammad Hossein Manzari Tavakoli, Maryam Nejad Ebrahimi, Samad

Experimental Investigation of Fish Fillet Drying Process using IR Radiation

صفحه 83 - 94   دوره 10    شماره 1
Farokhpour, Farokh Roomiani, Laleh Zarinabadi, Sorosh

Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial

صفحه 95 - 106   دوره 10    شماره 1
Eslamizad, Samira Kobarfard, Farzad Naderi, Nima Yazdanpanah, Hassan

Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS

صفحه 351 - 362   دوره 9    شماره 4
Jafraian Asl, Parisa Sherazi, Syed Tufail Hussain Niazmand, Razieh

Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum

صفحه 363 - 374   دوره 9    شماره 4
Mousakhani-Ganjeh, Hamidreza Goli, Mohammad

Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment

صفحه 375 - 388   دوره 9    شماره 4
Armin, Mohamad Shayanmehr, Mohamad-Reza Elhamirad, Amir-Hossein

A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite

صفحه 389 - 398   دوره 9    شماره 4
Fooladi, Ebrahim Ebrahimi, Mahmoud Nakhaei, Niloofar Asadi, Kimia

Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon

صفحه 423 - 432   دوره 9    شماره 4
Bahador, Nima Ghane, Masood Falahchay, Sara

The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk

صفحه 399 - 410   دوره 9    شماره 4
Ajam, Fahime Koohsari, Hadi

Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink

صفحه 433 - 444   دوره 9    شماره 4
Hasanzade, Shamim Bahmani, Zabih Alh Farmani, Jamshid

Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling

صفحه 411 - 422   دوره 9    شماره 4
Mokhtarian, Mohsen Heidari Majd, Mojtaba Zaerzadeh, Elham Daraei Garmakhany, Amir

The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties

صفحه 237 - 254   دوره 9    شماره 3
Mohebbi, Mohebbat Akbarian, Mina Koocheki, Arash Milani, Elnaz Khalilian Movahhed, Mohammad

Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus

صفحه 255 - 268   دوره 9    شماره 3
Davoudi Moghadam, Hediyeh Shahidi, Fakhri Tabatabaei Yazdi, Farideh Sarabi-Jamab, Mahbobeh Es'haghi, Zarrin

Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream

صفحه 269 - 282   دوره 9    شماره 3
Naji-Tabasi, Sima Mahdian, Elham Naji-Tabasi, Sara Arianfar, Akram

Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology

صفحه 283 - 294   دوره 9    شماره 3
Kashaninejad, Morteza Nowrouzi, Samira Ghods Rohani, Mohsen Rashidi, Hassan

Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration

صفحه 295 - 306   دوره 9    شماره 3
Motamedzadegan, Ali Fahim, Hoda Razavi, Razieh Yousefi, Hossein

The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage

صفحه 307 - 322   دوره 9    شماره 3
Alishahi, Alireza Taghani, Tahereh Shabanpour, Bahareh Pourashouri, Parastoo

Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil

صفحه 339 - 350   دوره 9    شماره 3
Kashi, Maryam Talebpour, Zahra Jannat, Behrooz

Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions

صفحه 323 - 338   دوره 9    شماره 3
Yekta, Matina Hakimzadeh, Vahid

The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM)

صفحه 113 - 126   دوره 9    شماره 2
Sarabi-Jamab, Mahbobeh Kaveh, Mona Modarres, Masoomeh

The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period

صفحه 127 - 142   دوره 9    شماره 2
Mohammadi-Sani, Ali Kadkhodaee, Rassoul Najaf Najafi, Masoud Nemati, Sara

The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology

صفحه 143 - 160   دوره 9    شماره 2
Zamani, Zahra Razavi, Seyed Mohammad Ali Amiri, Mohammad Sadegh

The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production

صفحه 161 - 174   دوره 9    شماره 2
Asefi, Narmela Maleki, Ramin Seiiedlou Heris, Seiied Sadegh Mohamadi Alasti, Fariba

The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet

صفحه 175 - 188   دوره 9    شماره 2
Mirsadeghi, Hojat Alishahi, Alireza Ojagh, Mahdi Pourashouri, Parastoo

Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan

صفحه 189 - 202   دوره 9    شماره 2
Abbasi, Hajar Pourdavoud, Zeynab

The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage

صفحه 203 - 220   دوره 9    شماره 2
Mogharabi, Atoosa Ghorbani, Zahra Zamindar, Nafiseh Khosravi, Elham

The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage

صفحه 221 - 236   دوره 9    شماره 2
Alirezalu, Kazem Yaghoubi, Milad Malayeri, Haidar Hesari, Javad Besharati, Maghsoud Nemati, Zabihollah

Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin

صفحه 1 - 10   دوره 9    شماره 1
Sadeghi Mahoonak, Alireza Samaei, Seyedeh Parya Ghorbani, Mohammad Aalami, Mehran

Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying

صفحه 11 - 26   دوره 9    شماره 1
Khoshakhlagh, Khadijeh Koocheki, Arash Mohebbi, Mohebbat

Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province

صفحه 27 - 40   دوره 9    شماره 1
Niazmand, Razieh Akbari, Ehsan Razavizadeh, Bi Bi Marzieh Hajinezhad, Somayeh

Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process

صفحه 41 - 56   دوره 9    شماره 1
Noshad, Mohammad Kakaei, Kowsar Ghodsi Sheikhjan, Mitra Jooyandeh, Hossein

Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva

صفحه 57 - 72   دوره 9    شماره 1
Shahidi Noghabi, Mostafa Molaveisi, Mohammad

A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder

صفحه 73 - 84   دوره 9    شماره 1
Mirchouli Borazgh, Abdolreza Mazaheri Tehrani, Mostafa Mortazavi, Seyed Ali Razavi, Seyed Mohammad Ali

Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

صفحه 85 - 98   دوره 9    شماره 1
Goli, Mohammad Moshtaghi, Sepideh

The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features

صفحه 99 - 112   دوره 9    شماره 1
Mohammadi, Yasamin Rajaei, Peyman Eshaghi, Mohammadreza

Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1

صفحه 314 - 325   دوره 8    شماره 4
Rajabzadeh Shandiz, Safieh Ziaratnia, Seyed Mahdi Pahlevanloo, Abolfazl Sarabi Jamab, Mahboobe

Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM)

صفحه 325 - 340   دوره 8    شماره 4
Ghahremani, Hossein Rigi, Mohammad Ataye Salehi, Esmaeil

The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life

صفحه 357 - 368   دوره 8    شماره 4
Salajegheh, Freshteh Tajeddin, Behjat

The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread

صفحه 341 - 356   دوره 8    شماره 4
Mirahmadi, Mahbobeh Sadat Naghipour, Fariba Seyedin Ardebili, Seyed Mehdi

Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method

صفحه 379 - 390   دوره 8    شماره 4
Zarif, Forogh Roomiani, Laleh Zarinabadi, Sorosh

The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups

صفحه 369 - 378   دوره 8    شماره 4
Zamankhani, Mahshid Abdolahi, Moshkan

Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage

صفحه 391 - 404   دوره 8    شماره 4
Tooryan, Fahimeh Amiri, Mohamad Reza

Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread

صفحه 405 - 414   دوره 8    شماره 4
Sahraiyan, Bahareh Sheikholeslami, Zahra Karimi, Mahdi

Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation

صفحه 213 - 224   دوره 8    شماره 3
Abbasi Monfared, Ameneh Zarghar, Mohsen Abedini Naeini, Mahdi

Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage

صفحه 225 - 234   دوره 8    شماره 3
Jannasari, Nafiseh Abbaspourrad, Alireza Fathi, Milad Moshtaghian, Seyed Jamal

The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process

صفحه 235 - 244   دوره 8    شماره 3
Goli, Mohammad Hashemi Garmdarreh, Atefeh Sadat

Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period

صفحه 245 - 258   دوره 8    شماره 3
Abdollahi, Farzin Yousefzadi, Morteza Rezaei, Mahboobeh Mirzaalian Dastjerdi, Abdolmajid

Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp

صفحه 259 - 268   دوره 8    شماره 3
Abbasi Monjezi, Milad Hosseini, Seyed Ebrahim Hosseini Shekarabi, Seyed Pezhman

The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali

صفحه 269 - 284   دوره 8    شماره 3
Dehghan, Mahbubeh Mehrzad, Jamshid

The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

صفحه 285 - 296   دوره 8    شماره 3
Zandi, Mohsen

Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method

صفحه 297 - 314   دوره 8    شماره 3
Gharibi Tehrani, Mehranush Azarpazhooh, Elham Yazdanfar, Hediyeh Elhamirad, Amirhossein Sharayei, Parvin Pedramnia, Ahmad

Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions

صفحه 111 - 124   دوره 8    شماره 2
Varidi, Mehdi Noshad, Mohammad Khalilian Movahhed, Mohammad Mohebbi, Mohebbat

Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method

صفحه 125 - 136   دوره 8    شماره 2
Zarei, Mahdi Mazaheri Tehrani, Mostafa Rashidi, Hassan Fathi Najafi, Mohsen

Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life

صفحه 151 - 164   دوره 8    شماره 2
Shahidi Noghabi, Mostsfa Sarraf, Mozhdeh Shahidi Noghabi, Mahnaz Niazmand, Razieh

Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin

صفحه 137 - 150   دوره 8    شماره 2
Torabi, Fereshteh Barzegar, Hassan Jooyandeh, Hossein Noshad, Mohammad

Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate

صفحه 165 - 176   دوره 8    شماره 2
Asefi, Narmela Esmali, Abdolali Yeganehzad, Samira

Application of Artificial Neural Network and Non-Destructive CT scan Test in Estimating the Amount of Pear Bruise Due To External Loads

صفحه 177 - 188   دوره 8    شماره 2
Azadbakht, Mohsen Vahedi Torshizi, Mohammad

Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms

صفحه 189 - 200   دوره 8    شماره 2
Bakhshipour, Adel Zareiforoush, Hemad Bagheri, Iraj

The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator

صفحه 201 - 212   دوره 8    شماره 2
Salari, Amir Shabani, Elham Shahsavani, Davar Baghishani, Hasan

The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut

صفحه 1 - 14   دوره 8    شماره 1
Fazeli, Arezo Koocheki, Arash Mazaheri Tehrani, Mostafa Karimi, Mahdi Sadeghian, Alireza

The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers

صفحه 15 - 30   دوره 8    شماره 1
Salarkarimi, Vahideh Varidi, Mohammad Javad Varidi, Mehdi

The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme

صفحه 31 - 44   دوره 8    شماره 1
Hasani, Shirin Ojagh, Seyed Mehdi Shahidi, Mostsfa

The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology

صفحه 45 - 52   دوره 8    شماره 1
Ghorbani, Mohammad Mousavi Nasab, Azra Sadeghi Mahoonak, Alireza Alami, Mehran Meshginfar, Nasim

Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM)

صفحه 53 - 66   دوره 8    شماره 1
Mirzaei, Fatemeh Jafarpour, Seyed Ali

Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design

صفحه 67 - 78   دوره 8    شماره 1
Hakimzadeh, Vahid Arasteh Nodeh, Ali Khosroyar, Susan

Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties

صفحه 79 - 90   دوره 8    شماره 1
Pirsa, Sajad Shamusi, Tohid Moghaddas Kia, Ehsan

Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum

صفحه 91 - 110   دوره 8    شماره 1
Modiri, Atena Jahani, Moslem Niazmand, Razieh Naji-Tabasi, Sara

An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot

صفحه 353 - 364   دوره 7    شماره 4
Zamani, Hosein Hashemian, Seyyed Majid Mirzababaee, Seyyed Mahdi

The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread

صفحه 365 - 376   دوره 7    شماره 4
Safavi, Nesa Gharekhani, Mehdi

Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry

صفحه 377 - 392   دوره 7    شماره 4
Tabatabaekoloor, Reza Khankeshi, Laleh Hashemi, Seyed Jafar

Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil

صفحه 393 - 408   دوره 7    شماره 4
Ranjbar, Milad Sajadi, Kazhal

Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey

صفحه 419 - 430   دوره 7    شماره 4
Faal, Saeed Kamgar, Saadat Golmakani, Mohammad Taghi Loghavi, Mohammad Raoufat, Mohammad Hoseyn

Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods

صفحه 409 - 418   دوره 7    شماره 4
Akbari, Ehsan Beigbabaei, Adel Shahidi Noghabi, Mostafa

The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese

صفحه 431 - 444   دوره 7    شماره 4
Mehdizadeh, Tooraj Razavi, Mina Esmaeili Koutamehr, Mahmoud

Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity

صفحه 445 - 458   دوره 7    شماره 4
Zakeri, Kosar Sadeghi Mahoonak, Alireza Ghorbani, Mohammad Maghsodlou, Yahya Moayedi, Ali

Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt

صفحه 241 - 254   دوره 7    شماره 3
Matini, Sara Sharifi, Akram Mortazavi, Seyed Ali Sadeghian, Ali Reza

The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella)

صفحه 269 - 280   دوره 7    شماره 3
Rafatinia, Atena Roomiani, Laleh

Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production

صفحه 255 - 268   دوره 7    شماره 3
Pezeshky Najafabadi, Akram Marandi, Afra Gharedaghi, Khadije Hashemi, Fattemeh Sadat Jalali, Seyed Hosein

Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity

صفحه 281 - 296   دوره 7    شماره 3
Peighambardoust, Seyed Hadi Oladghaffari, Aref Malekizadeh, Nasrin Sarabandi, Khashayar

Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology

صفحه 309 - 322   دوره 7    شماره 3
Razavi, Seyed Mohammad Ali Jahani, Yousef Abdollahi Moghaddam, Mohammad Reza

The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder

صفحه 297 - 308   دوره 7    شماره 3
Yousefi, Atefeh Nasehi, Behzad Barzegar, Hasan

Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake

صفحه 323 - 336   دوره 7    شماره 3
Mojarrabi, Seyyed Danial Mohammadzade Milani, Jafar

A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread

صفحه 337 - 352   دوره 7    شماره 3
Abedfar, Abbas Hosseininezhad, Marzieh

Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology

صفحه 133 - 148   دوره 7    شماره 2
Haddad Khodaparast, Mohammad Hossein Niasti, Sara Milani, Elnaz Koocheki, Arash

The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell

صفحه 119 - 132   دوره 7    شماره 2
Raei, Masoumeh Farhoodi, Majid Jafari, Seid Mahdi Shahidi, Fakhri Rafe, Ali

Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae

صفحه 167 - 176   دوره 7    شماره 2
Jafarpour, Seyed Ali Nematzadeh, Ghorban-Ali Mehrabi, Farzaneh

The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)

صفحه 149 - 166   دوره 7    شماره 2
Asadi Farsani, Omid Shabanpour, Bahareh Ojagh, Seyed Mahdi Kordjazi, Moazameh Jamshidi, Aniseh

The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties

صفحه 197 - 212   دوره 7    شماره 2
Aliabadi, Majid Jarrahiferiz, Jalil Khorsand, Mandana

Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute

صفحه 177 - 196   دوره 7    شماره 2
Yeganehzad, Samira Mohebbi, Mohebbat Zayerzadeh, Elham Mazaheri Tehrani, Mostafa

The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer

صفحه 213 - 224   دوره 7    شماره 2
Behroozi-Khazaei, Nasser Omari, Amin Sharifian, Faroogh

Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids

صفحه 225 - 240   دوره 7    شماره 2
Ghasemian, Samaneh Abedini, Reza

Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices

صفحه 1 - 12   دوره 7    شماره 1
Arianfar, Akram Keshavarz, Zahra Niazmand, Razieh

The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil

صفحه 13 - 28   دوره 7    شماره 1
Shabanpour, Bahare Mehrad, Bahar Pourashouri, Parastoo Jafari, Seid Mahdi

Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly

صفحه 49 - 64   دوره 7    شماره 1
Sadeghi Mahoonak, Alireza Toldra, Fidel Maqsoudlou, Atefe Ghorbani, Mohammad

Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour

صفحه 29 - 48   دوره 7    شماره 1
Fiuzy, Behnam Milani, Elnaz Varidi, Mohammad Javad Shahidi, Fakhri Haddad Khodaparast, Mohammad Hossein

The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds

صفحه 65 - 74   دوره 7    شماره 1
Moghimi, Masoumeh Bakhshabadi, Hamid Rashidzadeh, Shilan Beig Babaei, Adel Mohamadi, Morteza

Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment

صفحه 89 - 104   دوره 7    شماره 1
Mohebbi, Mohebbat Kashaninejad, Morteza

Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method

صفحه 75 - 88   دوره 7    شماره 1
Kashaninejad, Mahdi Sabbaghi, Hassan Ziaiifar, Aman Mohammad

Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar

صفحه 105 - 118   دوره 7    شماره 1
Asgari, Enseih Goli, Mohammad

The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil

صفحه 321 - 334   دوره 6    شماره 4
Sardarodiyan, Maryam Arianfar, Akram

The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage

صفحه 335 - 350   دوره 6    شماره 4
Kazemi, Mohsen Shabanpour, Bahare Pourashouri, Parastoo

Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties

صفحه 351 - 360   دوره 6    شماره 4
Gholami Dehnayebi, Mohsen Ghorbani, Mohammad Sadeghimahoonak, Alireza Aalami, Mehran Kashiri, Mahboobeh

Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer

صفحه 361 - 374   دوره 6    شماره 4
Jafari, Hassan Kalantari, Davood Azadbakht, Mohsen

The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie

صفحه 375 - 388   دوره 6    شماره 4
Koocheki, Arash Mohebbi, Mohebbat Milani, Elnaz Hasanpoor, Nasim

Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough

صفحه 403 - 412   دوره 6    شماره 4
Alizadeh Khaledabad, Mohamad Almasi, Hadi Hamidi, Mahsa Pirozifard, Mir Khalil

The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety)

صفحه 389 - 402   دوره 6    شماره 4
Molavi, Homan Hojjatoleslamy, Mohammad Aghili Dehnavi, Farzaneh Golkar, Abdolkhalegh

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet

صفحه 413 - 422   دوره 6    شماره 4
Asefi, Narmela Mollazadeh, Saber

Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment

صفحه 221 - 234   دوره 6    شماره 3
Bakhshabadi, Hamid Bigbabaie, Adel Mirzaei, HabibOllah Ghodsvali, Alireza Jafari, Seid Mahdi Ziaiifar, Aman Mohammad

Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse

صفحه 235 - 244   دوره 6    شماره 3
Moradi, Farzaneh Nasehi, Behzad

Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit

صفحه 261 - 276   دوره 6    شماره 3
Zamani, Saeedeh Abbasi, Hajar

Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs

صفحه 245 - 260   دوره 6    شماره 3
Sadeghi, Alireza Raeisi, Mojtaba Ebrahimi, Maryam Ehsanbakhsh, Masoumeh Kashaninejad, Mahdi

Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex

صفحه 291 - 300   دوره 6    شماره 3
Tabibiazar, Mahnaz Andishmand, Hashem Roufegari-nejad, Leila

Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy

صفحه 277 - 290   دوره 6    شماره 3
Motevali, Ali Zabihnia, Fatemeh

Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White

صفحه 301 - 312   دوره 6    شماره 3
Yeganehzad, Samira Dabestani, Mohsen

Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network

صفحه 313 - 320   دوره 6    شماره 3
Mohammadigol, Reza Azadshahraki, Farzad Lotfi, Valiollah

The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability

صفحه 127 - 140   دوره 6    شماره 2
Akbari, Mahdieh Ghorbani, Mohammad Sadeghi Mahoonak, Alireza Kashaninejad, Mehdi Sarabandi, Khashayar

The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure

صفحه 115 - 126   دوره 6    شماره 2
Jafarian, Parisa Peighambardoust, Seyed Hadi Ayramloo, Ayla

Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil

صفحه 157 - 170   دوره 6    شماره 2
Khajehie, Nastaran Golmakani, Mohammad-Taghi Eblaghi, Marzieh Eskandari, Mohammad Hadi

Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology

صفحه 141 - 156   دوره 6    شماره 2
Fadavi, Abolfazl Samadloiy, Hamid Reza

The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips

صفحه 171 - 184   دوره 6    شماره 2
Naji Tabasi, Sima Mahdian, Elham

Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)

صفحه 185 - 198   دوره 6    شماره 2
Hosseininezhad, Marzieh Abedfar, Abbas Abedfar Anvari, Hamed Zhiani, Mahnaz

Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network

صفحه 199 - 210   دوره 6    شماره 2
Moghimi, Masoumeh Bakhshabadi, Hamid Bazrafshan, Masoud

The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger)

صفحه 211 - 220   دوره 6    شماره 2
Fahim, Hoda Motamedzadegan, Ali Hamzeh, Shabnam

Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil

صفحه 1 - 10   دوره 6    شماره 1
Rashidi, Sareh Niazmand, Razieh Arianfar, Akram

Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification

صفحه 39 - 52   دوره 6    شماره 1
Qavami, Ramyar Maleki, Afshin Daraei, Hiua

Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features

صفحه 11 - 24   دوره 6    شماره 1
Bahrami, Mohammad Erfan Honarvar, Masoud

Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil

صفحه 25 - 38   دوره 6    شماره 1
Panahi, Marzieh Barzegar, Hassan Hojjati, Mohammad

An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef

صفحه 53 - 70   دوره 6    شماره 1
Varidi, Mohammad Javad Varidi, Mehdi Sabzi, Fereshteh

The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator

صفحه 71 - 86   دوره 6    شماره 1
Hosseini, Seyed Mehdi Saki, Javaher Khodanazary, Ainaz

Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique

صفحه 87 - 102   دوره 6    شماره 1
Khorshidi, Younes Asghari, Ali Kalantari, Davood

The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening

صفحه 103 - 114   دوره 6    شماره 1
Mohammadzadeh Milani, Jafar Ghorbani Hasansarai, Azadeh Khedmati, Shohreh Golkar, Abdolkhalegh

Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks

صفحه 325 - 336   دوره 5    شماره 4
Hosseinnejad, Mahmod Jafari, Seid Mahdi Ganje, Mohammad

Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel

صفحه 337 - 346   دوره 5    شماره 4
Khoshnevis, Negar Hakimzadeh, Vahid Abedi, Mohammad Reza

Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene

صفحه 347 - 358   دوره 5    شماره 4
Karami, Shima Bagheri, Khadije Jafarian, Vahab

Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak

صفحه 359 - 368   دوره 5    شماره 4
Farrokh, Seyedeh-Asal Baghaei, Homa

The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

صفحه 369 - 382   دوره 5    شماره 4
Ghods Rohani, Mohsen Mahrooghi, Mostafa Rashidi, Hassan

Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat

صفحه 383 - 394   دوره 5    شماره 4
Kadivar, Mahdi Talebi, Majid Kiumarsi, Maryam Zareie, Reza

Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread

صفحه 395 - 404   دوره 5    شماره 4
Hejrani, Toktam Ghiafeh Davoodi, Mehdi Fatemian, Hamed Sheikholeslami, Zahra Karimi, Mahdi

The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten

صفحه 405 - 416   دوره 5    شماره 4
Heshmati, Vajiheh Kasaei, Mohamadreza

The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

صفحه 265 - 278   دوره 5    شماره 3
Khoshakhlagh, Khadije Mohebbi, Mohebbat Khalilian Movahhed, Mohammad

Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology

صفحه 235 - 248   دوره 5    شماره 3
Rostamabadi, Hadis Hojjati, Mohammad Jooyandeh, Hossein

The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread

صفحه 221 - 234   دوره 5    شماره 3
Ahmadi Gavlighi, Hassan Azizi, Mohammad Hossein Ebrahimian, Mansureh

Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit)

صفحه 249 - 264   دوره 5    شماره 3
Heydari, Fatemeh Varidi, Mehdi Shokrolahi Yancheshmeh, Behdad

Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology

صفحه 279 - 290   دوره 5    شماره 3
Naghavi, Enayat-Allah Rigi, Sadegh Bagherzadeh, Samira

Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM)

صفحه 291 - 302   دوره 5    شماره 3
Zamani, Hosein Shahidi Noghabi, Mostafa Mamourian, Mojtaba

Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks

صفحه 303 - 314   دوره 5    شماره 3
Lashgari, Majid Mohammadigol, Reza

Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro

صفحه 315 - 324   دوره 5    شماره 3
Foroughi, Marjan Sarabi Jamab, Mahbobeh Keramat, Javad Najaf Najafi, Masoud

Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties

صفحه 119 - 130   دوره 5    شماره 2
Emadi, Bagher Hosseini, Fereshteh Sadrnia, Hassan Aghili Moghaddam, Hamideh Sadat

Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming

صفحه 131 - 140   دوره 5    شماره 2
Dehghani Mohammad Abadi, Malihe Mahdian, Elham

Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours

صفحه 153 - 170   دوره 5    شماره 2
Sadeghi, Alireza Abedfar, Abbas

Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product

صفحه 141 - 152   دوره 5    شماره 2
Hossininezhad, Marzieh Barzegar, Mohsen Mohammadzadeh, Behrooz Rezaei, Masoud

The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut

صفحه 171 - 182   دوره 5    شماره 2
Samavati, Vahid Abdanan Mehdizadeh, Saman Nouri, Mehran Nasehi, Behzad

The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods

صفحه 183 - 196   دوره 5    شماره 2
Kashaninejad, Mahdi Aghajanzadeh Suraki, Sara Ziaiifar, Aman Mohammad

Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells

صفحه 197 - 210   دوره 5    شماره 2
Ghayoor Kazemi, Maryam Rajabian, Majid Ziaratnia, Seyed Mahdi

The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse

صفحه 211 - 220   دوره 5    شماره 2
Varidi, Mohammad Javad Tabatabaii Yazdi, Farideh Kazemi Taskooh, Naeimeh Haddad Khodaparast, Mohammad Hosein

Optimization of Sponge Cake Formulation Containing Okara

صفحه 1 - 14   دوره 5    شماره 1
Mortazavi Nejad, Saba Abbasi, Hajar Jahadi, Mahshid

Determining the area of sugar beet using digital image processing method and its correlation with the technological factors

صفحه 15 - 26   دوره 5    شماره 1
Ansari, Keivan Bahrami, Mohammad Erfan Bahadorbaigy, Ahmad Honarvar, Masoud

Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat

صفحه 27 - 38   دوره 5    شماره 1
Shokrpour Roodbari, Reihaneh Motamedzadegan, Ali Hosseiniparvar, Seyed Hashem Ovissipour, Mahmoodreza

Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)

صفحه 39 - 54   دوره 5    شماره 1
Ahmadian-Kouchaksaraie, Zahra Najaf Najafi, Masoud Niazmand, Razieh

Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method

صفحه 87 - 104   دوره 5    شماره 1
Eshtavad, Rahmatollah Kalantari, Davood Hashemi, SeyedJafar Pirdashti, Hematollah

Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast

صفحه 73 - 86   دوره 5    شماره 1
Mohammadzadeh, Jalal Kadkhodaee, Rassoul Mortazavi, Ali Tabatabaee, Farideh Koocheki, Arash

Investigation of Emulsifying Properties of OSA Modified Persian Gum

صفحه 55 - 72   دوره 5    شماره 1
Mohammadi, Somayeh Abbasi, Soleiman

Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils

صفحه 105 - 118   دوره 5    شماره 1
Ghassemi, Armin Eskandari, Mohammad Hadi Niakosari, Mehrdad Golmakani, Mohammad-Taghi

Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut

صفحه 283 - 298   دوره 4    شماره 4
Niazmand, Razieh Ghaeini, Zohreh Shahidi Noghabi, Mostafa

Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability

صفحه 299 - 314   دوره 4    شماره 4
Pezeshky, Akram Hamishehkar, Hamed Fathollahi, Isa Ghanbarzadeh, Babak Moghadam, Mohammad

Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product

صفحه 315 - 324   دوره 4    شماره 4
Borghei, Monire Al Sadat Baghaei, Homa Motamedi, Amir

Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties

صفحه 325 - 342   دوره 4    شماره 4
Karimi, Mehdi Karazhiyan, Hojjat Keyhani, Vahid Mortazavi, Seyed Ali Sheikholeslami, Zahra

Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)

صفحه 343 - 354   دوره 4    شماره 4
Shorideh, Hadi Abdollahian-Noghabi, Mohammad Kadkhodaee, Rassoul Balandari, Ahmad Darjani, Pegah Hosseini Nezhad, Marzieh Milani, Elnaz

Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market

صفحه 355 - 364   دوره 4    شماره 4
Yeganeh Faal, Ali

Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation

صفحه 365 - 382   دوره 4    شماره 4
Bashiri, Sahra Ghanbarzadeh, Babak Hamishekar, Hamed Dehghannya, Jalal

Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate

صفحه 197 - 208   دوره 4    شماره 3
Niazmand, Razieh Khechumian, Arpa Shahidi Noghabi, Mostafa

Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column

صفحه 209 - 218   دوره 4    شماره 3
Jalili, Maryam

Extraction and encapsulation of capsaicinoids of red pepper oleoresin

صفحه 219 - 232   دوره 4    شماره 3
Razavizadeh, Bibi Marzieh Kadkhodaee, Rasoul Zaferani, Zeinab

Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese

صفحه 233 - 246   دوره 4    شماره 3
Roshani, Sahar Gohari Ardebili, Ashraf Arianfar, Akram

Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants

صفحه 247 - 256   دوره 4    شماره 3
Hosseini Nezhad, Marzieh Balandari, Ahmad Darjani, Pegah Kadkhodaee, Rassoul Milani, Elnaz

Production and study on antioxidant activity of protein hydrolysate from whey protein

صفحه 271 - 282   دوره 4    شماره 3
Piri, Shima Ghorbani, Mohammad Sadeghimahoonak, Alireza Alami, Mehran

A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil

صفحه 257 - 270   دوره 4    شماره 3
Shad, Ehsan Hashemi Gahruie, Hadi Golmakani, Mohammad-Taghi Mazidi, Sara

Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage

صفحه 97 - 116   دوره 4    شماره 2
Zahedi, Younes Varidi, Mehdi Varidi, Mohammad Javad

Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles

صفحه 117 - 130   دوره 4    شماره 2
Mohammadigol, Reza Malekfar, Rasoul Mirabolfathi, Mansoureh Behmadi, Homa

Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage

صفحه 131 - 142   دوره 4    شماره 2
Heydarian, Mohammad Taghi Jebelli Javan, Ashkan Jokar, Maryam

Study on α-amino azote changes with height of storage and sugar beets size during storage in silos

صفحه 143 - 152   دوره 4    شماره 2
Behzad, Khalil Mazaheri Tehrani, Mostafa Behzad, Rohollah Shahidi Noghabi, Mostafa Mortazavi, Seyed Ali

Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake

صفحه 153 - 172   دوره 4    شماره 2
Keyhani, Vahid Mortazavi, Seyed Ali Karimi, Mahdi Karazhiyan, Hojjat Sheikholeslami, Zahra

Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product

صفحه 173 - 182   دوره 4    شماره 2
Mazaheri Tehrani, Mostafa Baratian Ghorghi, Zohreh Yeganehzad, Samira

Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process

صفحه 183 - 196   دوره 4    شماره 2
Dehghannya, Jalal Bagheri-Darvish-Mohammad, Hamed Ghanbarzadeh, Babak

Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin

صفحه 1 - 18   دوره 4    شماره 1
Ayoubi, Azam Sedaghat, Naser Kashaninejad, Mehdi

Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel

صفحه 19 - 34   دوره 4    شماره 1
Zahedi, Hanieh Fadaei Noghani, Vajiheh Khalafi, Lida

Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration

صفحه 35 - 52   دوره 4    شماره 1
Ghorban, Rasoul Dehghannya, Jalal Seiiedlou-Heris, Seiied-Sadegh Ghanbarzadeh, Babak

Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method

صفحه 53 - 64   دوره 4    شماره 1
Ardestani, Fatemeh Hosseini, Elham Sadat

Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt

صفحه 65 - 74   دوره 4    شماره 1
Elahi, Mohammad Hosseini Nezhad, Marzieh Mohtashami, Maryam Kamali, Sara

A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer

صفحه 87 - 96   دوره 4    شماره 1
Dardmeh, Nazila Zandi, Mohsen Niakousari, Mehrdad

Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying

صفحه 75 - 86   دوره 4    شماره 1
Keivani Nahr, Fatemeh Rezaei Mokarram, Reza Hejazi, Amin Mohammad Ghanbarzadeh, Babak Sowti, Mahmoud Zoroufchi Benis, Khaled

The effect of active packaging on quantity, quality properties and shelf life of button mushroom

صفحه 347 - 360   دوره 3    شماره 4
Mosharaf, Laleh Karimi, Nayereh Ghazvini, Hamid Reza

The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel

صفحه 361 - 374   دوره 3    شماره 4
Khomeiri, Morteza Ziaiifar, Aman Mohammad Sabaghi, Moslem Maghsoudlou, Yahya

Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate

صفحه 375 - 388   دوره 3    شماره 4
Mirarab Razi, Saeed Mohebbi, Mohebbat Haddad Khodaparast, Mohammad Hosein Koocheki, Arash

Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt

صفحه 197 - 210   دوره 3    شماره 3
Rezazad Bari, Mahmoud Alizadeh, Mohammad Moghaddas Kia, Ehsan Zarrin, Rasoul Ghasempour, Zahra

Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder

صفحه 211 - 226   دوره 3    شماره 3
Mohammadzadeh, Jalal Mortazavi, Seyed Ali Tabatabaee, Farideh Tabatabaee Kadkhodaee, Rassoul Koocheki, Arash

Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers

صفحه 227 - 244   دوره 3    شماره 3
Faraji Kafshgari, Samaneh Aalami, Mehran Khomeiri, Morteza Moetamedzadegan, Ali Akbarian Meymand, Mohammad Javad

Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate

صفحه 245 - 254   دوره 3    شماره 3
Piri, Shima Alami, Mehran Sadeghi Mahoonak, Ali Reza Ghorbani, Mohamad

Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt

صفحه 255 - 266   دوره 3    شماره 3
Behnia, Armita Karazhiyan, Hojjat Niazmand, Razieh Mohammadi Nafchi, Abdol Reza

Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice

صفحه 267 - 282   دوره 3    شماره 3
Ayaseh, Ali Esmaiili, Mohsen Javadzadeh, Yousef Alizadeh, Mohammad Mehrdad, Abbas

Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method

صفحه 283 - 296   دوره 3    شماره 3
Shahidi Noghabi, Mahnaz Razavi, Seyed Mohammad Ali Shahidi Noghabi, Mostafa

Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying

صفحه 97 - 114   دوره 3    شماره 2
Razavizadeh, Bi Bi Marzieh Khan Mohammadi, Faeze Azizi, Seyed Naser

Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12

صفحه 115 - 128   دوره 3    شماره 2
Mehraban Sangeatash, Masoomeh Karazhian, Reza Vaghei, Tahereh Mahdian, Elham

Optimization of spray drying of pomegranate juice using response surface methodology

صفحه 129 - 142   دوره 3    شماره 2
Noshad, Mohammad Noshad, Mohammad Shahidi, Fakhri Varidi, Mehdi Mohebbi, Mohebbat

Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad

صفحه 143 - 156   دوره 3    شماره 2
Afrasiabi, Abbas Mirzakhanzadeh, Ziba Maskooki, Abdolmajid Zia Hoseinpoor, Mehrdad Ayyoubi Far, Mohammad Siadati, Seyed Moosa

Influence of chemical modification on solubility of insoluble fraction of Persian gum

صفحه 171 - 184   دوره 3    شماره 2
Samari Khalaj, Masume Abbasi, Soleiman

Study of possibility low calorie biscuit production by using stevioside sweetener

صفحه 157 - 170   دوره 3    شماره 2
Elhami Rad, Amir Hossein Nadian, Narges Vatankhah, Mehdi Yaghbani, Masoud Akbarian Meymand, Mohammad Javad

Application of sweet almond meal and xanthan gum in the production of gluten-free cake

صفحه 185 - 196   دوره 3    شماره 2
Aalami, Mehran Sadeghimahoonak, Alireza Avazsufiyan, Abdulsattar Ghorbani, Mohammad Ziaiifar, Aman Mohammad

Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix)

صفحه 1 - 10   دوره 3    شماره 1
Sedaghat, Mehdi Ahmadifard, Ehsan Zakipour Rahimabadi, Eshagh

Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology

صفحه 11 - 24   دوره 3    شماره 1
Sharifi, Akram Mortazavi, Seyed Ali Maskooki, Abdolmajid Niakousari, Mehrdad Elhamirad, Amir Hossein

The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker

صفحه 25 - 36   دوره 3    شماره 1
Zamani, Hossein Moghiman, Mohammad Kianifar, Ali

Optimization of anthocyanin extraction in Saffron's petal with response surface methodology

صفحه 37 - 50   دوره 3    شماره 1
Mahdavee Khazaei, Katayon Jafari, Seyed Mehdi Ghorbani, Mohammad Hemmati Kakhki, Abbas

Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties

صفحه 51 - 66   دوره 3    شماره 1
Mokhtarian, M. Tavakolipour, Hamid Jafari Savareh, Shadi Amiri, Maryam

Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide

صفحه 67 - 78   دوره 3    شماره 1
Rahimi, Narges Mortazavi, Seyed Ali Maskooki, Abdolmajid Elhamirad, Amir Hossein Rajabzade, Qadir

Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel

صفحه 79 - 96   دوره 3    شماره 1
Varidi, Mohammad Javad Zahedi, Younes Varidi, Mahdi

Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts

صفحه 295 - 310   دوره 2    شماره 4
Khoshnoudinia, Sara Sedaghat, Naser Radmard Ghadiri, Gholam-Hossein

Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7

صفحه 311 - 322   دوره 2    شماره 4
Kamali, Sara Hosseini Nezhad, Marzieh Elahi, Mohammad Yavarmanesh, Masoud

The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato

صفحه 323 - 338   دوره 2    شماره 4
Dehghannya, Jalal Ghanbarzadeh, Babak Razzagh Pour, Elham

Effect of potato paste on stalling of Barbari flat bread

صفحه 339 - 350   دوره 2    شماره 4
Akbari, Nastaran Mohammadzadeh Milani, Jafar Alaedini, Behzad

Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius)

صفحه 351 - 364   دوره 2    شماره 4
Ghorbani, Mohammad Aalami, Mehran Kamali, Faeze Mehregan Nikoo, Alireza Sadeghimahoonak, Alireza Taheri, Ali

Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant

صفحه 365 - 380   دوره 2    شماره 4
Mousavi, Seyed Mohmoud Hakimzadeh, Vahid Elahi, Mohammad Razavi, Seyed Mohammad Ali

The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise

صفحه 381 - 392   دوره 2    شماره 4
Raftani Amiri, Zeinab Mohamadzadeh Milani, Jafar Motamedzadehgan, Ali Barzegari, Milad

Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging

صفحه 205 - 218   دوره 2    شماره 3
Almasi, Hadi Dehghannia, Jalal Khosrowshahi Asl, Asghar Ghanbarzadeh, Babak Entezami, Ali Akbar

Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design

صفحه 219 - 228   دوره 2    شماره 3
Habibi Najafi, Mohammad Bagher Pourfarzad, Amir Haddad Khodaparast, Mohammad Hossein Hassanzadeh Khayyat, Mohammad

Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites

صفحه 229 - 242   دوره 2    شماره 3
Dehnad, Danial Emam D-Jomeh, Zahra Jafari, Seid Mahdi Dadashi, Saeed Mirzaei, Habib

Design, construction and evaluation performance of spouted bed dryer

صفحه 243 - 252   دوره 2    شماره 3
Zandi, Mohsen Niakousari, Mehrdad Eskandari, Mohamad Hadi Sarshar, Mohammad

Cholesterol reduction of raw and homogenized milk using betacyclodextrin

صفحه 253 - 264   دوره 2    شماره 3
Maskooki, Abdolmajid Beheshti, Reza Valibeigi, Saeedeh Kheradmand, Azra Feizy, Javad

Evaluation of chemical composition and oxidative stability of khinjuk kernel oils

صفحه 265 - 278   دوره 2    شماره 3
Hamedani, Fatemeh Haddad Khodaparast, Mohammad Hossein

Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages

صفحه 279 - 294   دوره 2    شماره 3
Asgharpoor, Athar Ariaiee, Peyman Maghsoudlou, Yahya

Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion

صفحه 109 - 120   دوره 2    شماره 2
Najaf Najafi, Masoud Mohammadi Sani, Ali Hosseini, Vahideh Sadat Koocheki, Arash

Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour

صفحه 121 - 138   دوره 2    شماره 2
Feyzi, Samira Varidi, Mehdi Zare, Fatemeh Varidi, Mohammadjavad

Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion

صفحه 139 - 152   دوره 2    شماره 2
Sadeghian, Ali Reza Farhoosh, Reza Koocheki, Arash Kadkhodaee, Rassoul Najaf Najafi, Masoud

Functional components and some chemical characteristics changes in cakes fortified with wheat germ

صفحه 153 - 166   دوره 2    شماره 2
Nemati, Mahboob Rafat, Seyed Abas Zarenejad, Foroug Azadmard-Damirchi, Sodeif Peighambardoust, Seyed Hadi

Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate

صفحه 167 - 178   دوره 2    شماره 2
Barzegar, Hasan Barzegar, Mohsen Azizi, Mohammad Hossein Hamidi, Zohre

Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar

صفحه 179 - 192   دوره 2    شماره 2
Shahidi, Seyed Ahmad Motamedzadegan, Ali Ziaiifar, Aman Mohammad Abolfazli Esfahani, Javad Mohebbi, Mohebbat Mortazavi, Seyed Ali

Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts

صفحه 193 - 204   دوره 2    شماره 2
Jamson, Masoume Tabatabaee Amid, Bita Salmanian, Shahla Sadeghimahoonak, Alireza

Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum

صفحه 1 - 16   دوره 2    شماره 1
Maghsoudlou, Y. Kashaninejad, M. Rahbari, M. Aalami, M.

Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE

صفحه 17 - 36   دوره 2    شماره 1
Varidi, M.J. Es´haghi, Z. Baghaei, H. Varidi, Mehdi

Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying

صفحه 37 - 50   دوره 2    شماره 1
Kaviani, M. Niazmand, R. Shahidi Noghabi, M.

Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt

صفحه 51 - 62   دوره 2    شماره 1
Esmailzadeh Nasiri, M. Abbasi, S. Seyedein Ardebili, S.M.

Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model

صفحه 63 - 78   دوره 2    شماره 1
Shahidi Noghabi, M. Mousavi, S.M. Razavi, S.M.A. Elahi, M.

nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum

صفحه 79 - 92   دوره 2    شماره 1
Ziaratnia, S.M. Bagheri, A. Khosravinia, S. Marashi, S.H.

Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate

صفحه 93 - 108   دوره 2    شماره 1
Jafarpour, S.A. Hajidon, H. Rezaei, M.

Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids

صفحه 229 - 240   دوره 1    شماره 4
Abbasi, S. Sheikhshoaei, F.

Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying

صفحه 241 - 254   دوره 1    شماره 4
Kamali, A. Niazmand, R. Sharayei, P. Eynafshar, S.

Cloning of prochymosin gene in lactococcus lactis bacteria

صفحه 273 - 282   دوره 1    شماره 4
Aminlari, L. Eskandari, M.H. Hosseini, A.

Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles

صفحه 255 - 272   دوره 1    شماره 4
Khoshmanzar, M. Ghanbarzadeh, Babak Hamishekar, H. Sowti, M. Rezayi Mokarram, R.

The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower

صفحه 283 - 294   دوره 1    شماره 4
Niazmand, R. Sharayei, P. Shoormij, M. Eynafshar, S.

Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality

صفحه 295 - 306   دوره 1    شماره 4
Shabanpour, B. Rahmanifarah, K, Peighambari, S.Y. Jamshidi, A. Rostamzad, H. Azaribeh, M. Barzegar, L.

The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage

صفحه 153 - 164   دوره 1    شماره 3
Mohtadi Niya, J. Arefhosseini, S.R. Asghari Jafarabadi, M. Tolouie, H.

Evaluation of oil extracted from potato chips samples in Iranian market

صفحه 165 - 174   دوره 1    شماره 3
Saeidiasl, M.R. Irajifar, M. Fahimdanesh, M.

Properties of gluten free bread prepared from Iranian rice cultivars

صفحه 187 - 198   دوره 1    شماره 3
Lashkari, F. Moetamedzadegan, A. Mohammadzade Milani, J. Maleki, G.

Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM)

صفحه 175 - 186   دوره 1    شماره 3
Tabatabaie Yazdi, F. Mortazavi, A. Afsharian, S. Koocheki, A.

Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer

صفحه 199 - 218   دوره 1    شماره 3
Yousefi, F. Ezzatpanah, H.R. Abbasi, S.

The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit

صفحه 219 - 228   دوره 1    شماره 3
Sadeghi Mahoonak, A. Khomeiri, M. Mamashloo, S. Ghorbani, M. Alami, M.

Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts

صفحه 87 - 98   دوره 1    شماره 2
Maghsoudlou, A. Maghsoudlou, Y. Khomeiri, M. Ghorbani, M.

Evaluation of bene hull extraction antioxidant activity by superheated water method

صفحه 75 - 86   دوره 1    شماره 2
Shaddel, R. Haddad-Khodaparast, M. H. Maskooki, A. Azadmard-Damirchi, S. Sharif, A.

Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran

صفحه 99 - 116   دوره 1    شماره 2
Ghobadi Dana, M. Hatef Salmanian, A. Yakhchali, B.

Utilization of maize and chickpea flour for gluten-free bread making

صفحه 117 - 128   دوره 1    شماره 2
Maleki, G. Rostamian, M. Milani, J.

Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20)

صفحه 129 - 138   دوره 1    شماره 2
Mirzaei, H. Ghodsvali, A. Ziaiifar, A. Aidani, E. Bakhshabadi, H. Mohammadi, M.

Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer

صفحه 139 - 152   دوره 1    شماره 2
Abbasi, S. Hamidi, Z. Ghaderi, A.

Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

صفحه 1 - 10   دوره 1    شماره 1
Mohammadzade Milani, J. Maleki, G.

Quality changes of palm oil and sun flower oil blends by enzymatic interestrification

صفحه 11 - 22   دوره 1    شماره 1
Kouchak Yazdi, Z. Alemzadeh, I.

Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea

صفحه 23 - 38   دوره 1    شماره 1
Amiri Aghdaei, S.S. Rezaei, R. Aalami, M. Dadpour, M. Khomeiri, M.

Characterization of inulin extract from Iranian native chicory in comparison with some other sources

صفحه 39 - 46   دوره 1    شماره 1
Hosseini Nezhad, M. Nahardani, M. Elhami Rad, A. H.

Lethal and inhibitory effects of titanium oxide (TiO2) nanoparticles on harmful microorganisms of food

صفحه 47 - 60   دوره 1    شماره 1
Jaderi, Z. Maskooki, A. Mortazavi, S. A.

Estimation of tomato drying parameters using artificial neural networks

صفحه 61 - 74   دوره 1    شماره 1
Mokhtarian, M. Koushki, F.

Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time

صفحه 307 - 316   دوره 3    شماره 4
Elahi, Mohammad Mohebbi, Mohebbat Ghaitaranpour, Arash Najaf Najafi, Masoud

Application of voice processing and artificial neural network in the separation of hazelnuts, based on size

صفحه 297 - 306   دوره 3    شماره 4
Akbarian Meymand, Mohammad Javad Vatankhah, Mehdi Mahmoudi, Ehsan Jafari, Seid Mahdi Rahmanian Jahromi, Neda

Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum

صفحه 317 - 330   دوره 3    شماره 4
Kasaei, Mohamadreza Esmaili, Sara Milani, Jafar

A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion

صفحه 331 - 346   دوره 3    شماره 4
Tabatabaee, Farideh Mortazavi, Ali Kadkhodaee, Rassoul Mohammadzadeh, Jalal Koocheki, Arash
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس