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• saedi asl.mohammad reza Identification of Palm Oil in the Formulation of Yogurt by DNA- barcoding UsingReal – time PCR [ Vol.16, Issue 1 - Spring Year 1403]
• Safaeian.Shila Evaluation of Textural and Sensory Properties of Diet Processed Pizza Cheese Based on Modified Starch and Salt Extracted from Seaweed [ Vol.16, Issue 1 - Spring Year 1403]
• Salehi.Fakhreddin Investigation on the Color and Surface Changes Kinetics of Coated Eggplant Slices with Basil Seed Mucilage During Frying process [ Vol.16, Issue 1 - Spring Year 1403]
• shahdadi.fatemeh Effect of Aloe vera Gel and Lemon (Citrus aurantifolia) Peel Essential Oil on Qualitative Characteristics of Apricot (Prunus armeniaca) Fruit During Storage [ Vol.16, Issue 1 - Spring Year 1403]
• Shahiri Tabarestani.Hoda Production of Hydrolyzed Protein from Edible Mushroom Using Alcalase Enzyme:Investigation of the Effect of Hydrolysis Time and Concentration of Protein Hydrolysate on Its Antioxidant Capacity [ Vol.16, Issue 3 - Autumn Year 1403]
• Shahsavan Tabrizi.Azadeh Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology [ Vol.16, Issue 1 - Spring Year 1403]
• Sharayei.Parvin The Effect of Free and Microencapsulated Extract of Nepeta Binaludensis on Sensory and Microbial Properties of Doogh [ Vol.16, Issue 1 - Spring Year 1403]
• sharifi.mahniya The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties [ Vol.16, Issue 4 - Winter Year 1403]