List of Articles

• Open Access Article
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  1 - An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films
  M. Mizani F. Rasouli Ghahroudi A. Zulfiqar A. R. Milaninejad H. Khanlarloo
• Open Access Article
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  2 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
  H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad
• Open Access Article
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  3 - Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice
  M. Gharachorloo A. Zulfiqar M. H. Bayat F. Bahrami
• Open Access Article
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  4 - Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil
  R. Pazhvand M. Khavarpour
• Open Access Article
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  5 - Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
  F. Salehi S. H. Hosseini Ghaboos
• Open Access Article
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  6 - Control Release from Low Acyle Gellan Gum Gels
  A. Rahman S. Bakalis
• Open Access Article
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  7 - The Occurrence of Acrylamide in Iranian Date Syrup
  M. Nasrolah M. Honarvar M. E. Bahrami A. Zulfiqar M. H. Bayat F. Bahrami H. Khanlarloo
• Open Access Article
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  8 - The Effect of Microwave on Migration of Styrene Monomer Polystyrene Food Packaging and Compared to other Thermal Processes
  M. Seyedalizadeh F. Abdolmaleki
• Open Access Article
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  9 - The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin
  A. Farrokh M. R. Ehsani N. Moayednia R. Azizi Nezhad
• Open Access Article
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  10 - Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate
  H. Alighaleh babakhani M. Ghavami M. Gharachorloo