List of Articles

• Open Access Article
  • Abstract Page
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  1 - The effect of different blanching methods on physical-chemical characteristics, bioactive compounds, and inactivation of peroxidase enzyme in green bell pepper
  I. Fathollahy Azita Khaghani
  10.71876/jfh.2025.4011439
• Open Access Article
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  2 - Evaluation of the accuracy of laboratories in measuring aflatoxins in foods
  Maryam Jalili Elham Hashemi Shaad
  10.71876/jfh.2025.1192931
• Open Access Article
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  3 - Ph.D. Student in Chemical Engineering, Faculty of Chemical Engineering, Noshirvani University of Technology, Babol, Iran
  mohammadebrahim mohammadpour mir
  10.71876/jfh.2025.1194555
• Open Access Article
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  4 - Optimization of melatonin concentrations and storage time on qualitative properties of Badami pistachio using response surface methodology
  Ali Asadian Ardakani Abdolmajid  Mirzaalian Dastjerdi Ahmad Shakerardekani Mansoureh Shamili
  10.71876/jfh.2025.1196626
• Open Access Article
  • Abstract Page
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  5 - Contamination of food with Campylobacter pathogenic species in Iran and its control strategies
  saeedS Khaledian Rahem Khoshbakht Parya Miri Esmaeel Abasee
  10.71876/jfh.2025.3111426
• Open Access Article
  • Abstract Page
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  6 - Production of Lighvan cheese from different mixtures of unpasteurized buffalo, sheep, and goat milk and comparison of its microbial properties with sheep Lighvan cheese
  Shirin Jabbarvand Behrouz Yahya Shafiei
  10.71876/jfh.2025.1125758