List of Articles

• Open Access Article
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  1 - Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese
  H. Golkari H.R. Gheisari S.S. Shekarforoush M. Aminlari M. Raeisi
• Open Access Article
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  2 - Antibacterial property of silica-supported Zinc Oxide prepared by molten salt
  M. Ghorbanpour
• Open Access Article
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  3 - The removal of Tartrazine dye by modified Alumina with sodium dodecyl sulfate from aqueous solutions: equilibrium and thermodynamic studies
  A. Parchebaf Jadid S. Sadeghi
• Open Access Article
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  4 - Effect of ozone treatment on quality features and microbial load of sumac, cumin and pepper spices
  A. Hemmati Moghadam N. Asefi S. Hanifian
• Open Access Article
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  5 - Analysis of chemical properties and determination of two preservatives in industrial Dough consumed in Shiraz
  M. Abbasvali H. Taleb Najafabadi A. Falah Mehrjerdi
• Open Access Article
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  6 - Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio
  Askary Sary A., Askary Sary A., S. Hosseini Nezhad M. Chelemal Dezfoul Nezhad M. Velayatzadeh
• Open Access Article
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  7 - Thermal processing optimization of honey using physicochemical properties and hydroxymethylfurfural content
  S. Seyyedi Mansoor L. Roufegari-Nejad
• Open Access Article
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  8 - A survey on aflatoxin M1 contamination in pasteurized milk samples in Tabriz, Iran (Short Communication)
  P. Farshi M. Khakpour M. Tabibiazar