List of Articles Evaluation

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
  Ahmad shakerardekani Abdolhossein Mohamadi
  10.22034/jon.2019.1877513.1067
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - The Effect of Spirulina Algae Enrichment on the Quality of Pistachio Butter
  Ahmad Shakerardekani Farzaneh Etemadi
  10.22034/jon.2023.1967656.1196
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach
  Toktam Mohammadi Moghaddam Fakhreddin Salehi Seyed M.A. Razavi
  10.22034/jon.2011.515749
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Evaluation of a Walnut Huller
  G.R. Chegini A.R. Makarichian
  10.22034/jon.2015.515645