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• Mashayekh.Somayeh Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage [ Vol.13, Issue 4 - Autumn Year 2024]
• Mehraban.Bahman An Overview of Kermanshahi Oil as a Functional Food [ Vol.13, Issue 2 - Spring Year 1402]
• Misaghi.A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [ Vol.13, Issue 1 - Winter Year 1402]
• mizani.maryam Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin [ Vol.13, Issue 4 - Autumn Year 2024]
• Moradi.Nilofar Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil [ Vol.13, Issue 1 - Winter Year 1402]
• moslehishad.maryam The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste) [ Vol.13, Issue 4 - Autumn Year 2024]
• Movahhed.Sara Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread [ Vol.13, Issue 2 - Spring Year 1402]