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Open Access Article
1 - Application of Novel Nano-biopackaging Based on Cassava Starch/Bovine Gelatin / Titanium oxide nanoparticle/Fennel Essential Oil to Improve Quality of the Raw Fresh Pistachio
Nastaran Chavoshi Mohammad Mehdi Marvizadeh Neda Fallah Negin Rezaei-savadkouhi Abdorreza Mohammadi Nafchi -
Open Access Article
2 - Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
Ahmad shakerardekani Abdolhossein Mohamadi -
Open Access Article
3 - Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods
Ahmad shakerardekani Mahin Rahdari -
Open Access Article
4 - The Effect of Spirulina Algae Enrichment on the Quality of Pistachio Butter
Ahmad Shakerardekani Farzaneh Etemadi -
Open Access Article
5 - Novel Bio-nanopackaging Based on Polylactic Acid/Roselle Calyx Extract/ to Enhance Quality of Hazelnut
Narmin Nabeghvatan Sahar Kabiri Neda Sadat Aghayan Somayyeh Farhang Holighi Davoud Jafarzadeh Rose Leson -
Open Access Article
6 - Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach
Toktam Mohammadi Moghaddam Fakhreddin Salehi Seyed M.A. Razavi -
Open Access Article
7 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology
B Emadzadeh S. M. A Razavi M Hashemi M Nassiri Mahallati R Farhoosh -
Open Access Article
8 - Application of Polylactic Acid/Roselle Calyx Extrcat/Halloysite Nanoclay film for Improving Sensory and Chemical Quality of Almond Kernel
Neda Sadat Aghayan Shima Vahedi Maryam Bagheri Barmas Mahtab Shirazian Emilia Pereira