List of Articles

• Open Access Article
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  1 - 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
  10.30495/jfbt.2022.66836.10287
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis
  E. Nouri H. Abbasi
  10.30495/jfbt.2022.28179.10151
• Open Access Article
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  3 - 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
  10.30495/jfbt.2022.69606.10298
• Open Access Article
  • Abstract Page
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  4 - An Overview of Kermanshahi Oil as a Functional Food
  B. Mehraban Kh. Safaei M. Chalabi
  10.30495/jfbt.2022.67267.10291
• Open Access Article
  • Abstract Page
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  5 - 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
  • Abstract Page
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  6 - Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread
  S. Zeidvand S. Movahhed P. Rajaei
  10.30495/jfbt.2023.61182.10272