List of Articles chemical

• Open Access Article
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  1 - Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
  Neda Mazid Abadi Anousheh Sharifan Mohammad Hossein  Azizi H. Behmadi
• Open Access Article
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  2 - Producing Diet Strained Kefir Using Aloe vera and Dill Powders
  R. Hadadi S. H. Hosseini Ghaboos N. Akbari
  10.30495/jfbt.2022.68533.10295
• Open Access Article
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  3 - Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics
  Z. Kaveh S. Askari G. Ghaffari Asl R. Marandi
  10.30495/jfbt.2022.20316
• Open Access Article
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  4 - Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation
  soheila kamyab Maryam Gharachorloo Masoud Honarvar Mehrdad Ghavami
  10.30495/jfbt.2023.70605.10303
• Open Access Article
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  5 - The Nutritional Effect of Incorporating Different Percentages of Pistachio By-products Silages into the Diet of Sheep on the Quantitative and Qualitative Characteristics of Meat
  Zahra Ebadi Ali Mahdavi
  10.30495/jfbt.2023.70090.10300
• Open Access Article
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  6 - The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin
  N. Ahmadi Kamazani S. A. Mortazavi M. Ebrahimi Tajabadi , M. Hasani M. Ghotbi
• Open Access Article
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  7 - Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples
  S. A. Shahidi P. Ebrahimi T. Zabihpour S. Naghizadeh Raeisi
• Open Access Article
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  8 - Chemical Analysis and Characteristics of Black Tea Produced in North of Iran
  F. Abdolmaleki
• Open Access Article
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  9 - Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile
  S. Khorsandmanesh M. Gharachorloo M. Bahmaie A. Zand Moghaddam R. Azizinezhad
• Open Access Article
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  10 - Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
  Z. Nilchian A. Sharifan E. Rahimi N. Mazid Abadi
• Open Access Article
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  11 - 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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  12 - Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran
  S. Sanayei M. Jahadi M. Fazel M. Janigorban
• Open Access Article
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  13 - Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods
  Z. Nilchian E. Rahimi S.H. Razavi M. Momeni Shahraki
• Open Access Article
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  14 - The Effect of Modified Starch Based Fat Replacer on Milk Properties
  A. Hajibabaei F. Abdolmaleki
• Open Access Article
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  15 - Synthesis and Characterization of Silver Nanocomposite as a Food Packaging
  M. Pooyamanesh H. Ahari A. A. Anvar G. Karim
• Open Access Article
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  16 - Evaluation of Physicochemical Properties of Nettle Leaf Oil
  S. Kamyab A. Zamani P. Mahasti M. Zojaji
• Open Access Article
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  17 - Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces
  K. Keyghobadi M. Golabadi M. Khozaei A. Rezaei
• Open Access Article
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  18 - Impact of substituting sugar with date juice on the sensory and physicochemical characteristics of uncoated chewing gum
  Maryam Karimi Alireza Rahman
• Open Access Article
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  19 - Evaluation of oak fruit flour effect on baguettes properties using texture, color, porosity, chemical compositions and sensory properties analysis
  Mohammad Hojat Al Eslami احسان یزدان پناه