List of articles (by subject) food science
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Open Access Article
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
2 - Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow
Z. Nilchian M. R. Ehsani Z. Piravi-vanak S. Soha -
Open Access Article
3 - Effect of Fennel (Foeniculum Vulgare) on Appetite Hormone; Ghrelin and Adiponectin
S. M. Amiri M. Rahmani M. Barati L. Kooshesh F. Golab M. Movahedi M. Yadegari -
Open Access Article
4 - Producing Diet Strained Kefir Using Aloe vera and Dill Powders
R. Hadadi S. H. Hosseini Ghaboos N. Akbari -
Open Access Article
5 - The evaluation of amino acid profiles in sugar beet industry
F. Sahraei M. Honarvar -
Open Access Article
6 - Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage
H. Pourjavid M. Ataee R. Pourahmad A. A. Anvar H. Behmadi -
Open Access Article
7 - The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating
F. Salehi M. Satorabi -
Open Access Article
8 - Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat
S. BagheriKakash M. Hojjatoleslamy G. Babaei H. Molavi -
Open Access Article
9 - Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring
F. Mirmohammadmakki M. Gharachorloo M. Ghavami V. Abdossi R. Azizinezhad -
Open Access Article
10 - An Overview of Kermanshahi Oil as a Functional Food
B. Mehraban Kh. Safaei M. Chalabi -
Open Access Article
11 - Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder
M. Afshar B. Ghiasi Tarzi A. Seyed Yagoubi -
Open Access Article
12 - Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum
M. Jalili A. Sharifi -
Open Access Article
13 - Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane
M. Varaee M. Honarvar M. H. Eikani M. R. Omidkhah N. Mooraki -
Open Access Article
14 - Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil
N. Moradi M. Gharachorloo P. Ghasemi Afshar -
Open Access Article
15 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread
S. Zeidvand S. Movahhed P. Rajaei -
Open Access Article
16 - Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin
S. Bazrafshan M. Mizani Gh. Pazuki Sh. Shahriari -
Open Access Article
17 - Prediction of Drying Time and Moisture Content of Wild Sage Seed Mucilage during Drying by Infrared System Using GA-ANN and ANFIS Approaches
Ghazale Amini Fakhreddin Salehi Majid Rasouli -
Open Access Article
18 - Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of Elaeagnus protein: a comparison study
Sepideh Hesamizadeh S. Askari محمدرضا حسین پور -
Open Access Article
19 - 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 -
Open Access Article
20 - Effect of Basil Seed Mucilage Coating on the Oil Absorption and Physical Characteristics of Fried Zucchini Slices
Fakhreddin Salehi Alireza Haseli Amirreza Roustaei -
Open Access Article
21 - Optimization of the ultrasound-assisted extraction process of aspartic acid from molasses and its anti-scaling capability in sugar industry evaporators
Morassa Mokhtarian M. Honarvar maryam mizani M. Ghavami -
Open Access Article
22 - Phytochemical and antioxidant screening of Lepidium latifolium L. extract: Function in fish product preservation
Nastaran Samadian M. Nouri -
Open Access Article
23 - Preparation and Characterization of Micro Cellulose Moisture Absorbent Pad for Food Packaging Applications
Zahra Ebadi Behjat Tajeddin -
Open Access Article
24 - Saffron Nanoemulsions: an emphasis on the two recent patents for ultrasonic Nanoemulsion of saffron
H. Ahari Sima Moradi A. A. Anvar Sara Allahyaribeik -
Open Access Article
25 - The Effect of Olive Leaf Extract on Physicochemical, Microbial and Shelf-life Characteristics of Chicken Nuggets
Maryam Pourhoseini Alireza Rahman -
Open Access Article
26 - Impact of substituting sugar with date juice on the sensory and physicochemical characteristics of uncoated chewing gum
Maryam Karimi Alireza Rahman -
Open Access Article
27 - Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
Banafsheh Hejazi Maryam Mizani -
Open Access Article
28 - Comparative study of aflatoxin detection and quantification methods
hosnie hoseini -
Open Access Article
29 - 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 -
Open Access Article
30 - Innovative Chitosan-Based Coating for Enhance Preservation and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Using Microencapsulated Milk Thistle (Silybum marianum) Extract
Mohammad Ali Fakheri zhaleh khoshkhoo Mohammad Jouki