List of Articles Quality

• Open Access Article
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  1 - Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder
  M. Afshar B. Ghiasi Tarzi A. Seyed Yagoubi
  10.30495/jfbt.2022.61135.10271
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens
  M. El-Kholy S.H. El-Shinawy A. M. S. Meshref A. M. Korny
• Open Access Article
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  • Full-Text
  
  3 - An Overview on Edible Oils with Integrity Approach
  Z. Piravi Vanak
• Open Access Article
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  4 - Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable
  B. Tajeddin H. Behmadi
• Open Access Article
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  5 - Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage
  Sh. Hasani S.M. Ojagh M. Ghorbani M. Hasani
• Open Access Article
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  6 - Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods
  B. Karami Y. Moradi Sh. Safi
  10.30495/jfbt.2022.19334
• Open Access Article
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  7 - Development of a New Model to Estimate the Technical Quality of Sugar Beet in the Semi – Arid Climate
  M. Honarvar I. Alimoradi
• Open Access Article
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  8 - The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
  F. Shekar A. Javadi