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• Jafarpour.Dornoush Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac) [ Vol.14, Issue 3 - Autumn Year 1401]
• Jafarpour.Dornoush [ Vol.14, Issue 1 - Spring Year 1401]
• Jahed.J. Investigation the Characteristics of Dark Chocolate Containing White Tea Plant Extracts and Microcapsules [ Vol.14, Issue 4 - Winter Year 1401]
• Jalali.Mahdi [ Vol.14, Issue 1 - Spring Year 1401]
• jalili.sahar The Comparison of Vitamin C and Butyl Hydroxyl Anisole Activity on Control of Lipid Degradation Indices in Marine Fish Fillets( Diagramma Pictum )During Freezing (-18c) for 4 Months [ Vol.14, Issue 2 - Summer Year 1401]