List of Articles

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• Open Access Article
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  1 - Preparation of Propolis Hydroalcoholic Extract Nanoemulsion by Freeze Drying Technique and Evaluation of Its Physicochemical Properties as a Food Preservative
  Farhan  Ahadi Afshin Javadi Hoda Jafarizadeh Malmiri Navideh Anarjan Hamid Mirzaie
  10.30495/jfst.2023.1973945.1836
• Open Access Article
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  2 - خواص‌آنتی‌اکسیدانی و ضد میکروبی عصاره‌های ان-بوتانولی و اتیل استاتی پوست پیاز قرمز با استفاده از روش‌های خیساندن و فراصوت
  Samaneh Khalili Mohammad Reza Saeidi Asl Maryam Khavarpour seyyed Mohammad Vahdat Maedeh Mohammadi
  10.30495/jfst.2022.1955626.1788
• Open Access Article
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  3 - بهینه‌سازی تولید فایکوسیانین توسط ریز جلبک اسپیرولینا پلاتنسیس در شرایط‌های مختلف دما، شدت نور، روش‌های‌کشت و نوع منبع‌کربنی
  Zahra Latifi Habibollah Shahryari Mohammad Hosein Marhamati Zadeh Atefeh Arjmandian Maryam Modamiyan Farshbafi Leila Roozbeh Nasiraie
  10.30495/jfst.2022.1944465.1765
• Open Access Article
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  4 - The Natural Grape Antioxidant is a Natural Antioxidant in the Quality Properties and Oxidative Stability of Animal Oils
  Ghazaleh Eghbal Mehrdad Ghavami Maryam Gharachorloo
  10.30495/jfst.2022.1959677.1800
• Open Access Article
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  5 - Evaluation of Formulation of Spreadable Processed Cheese Using Chickpea Protein Isolate and Lor Cheese
  Behzad Ardalan Moharram Vaziri Seyyed Ali Mortazavi
  10.30495/jfst.2022.1959034.1797
• Open Access Article
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  6 - Isolation of Aflatoxin-producing Species Based on Detection of afl R and ver 1 Genes and Sspecies Identification by Determination of ITS Sequences in Edible Rice of Mashhad, Khorasan
  Hamed Faraji Farideh Tabatabaee Yazdi Nematollah Razmi
  10.30495/jfst.2022.1959801.1801
• Open Access Article
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  7 - The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties
  Elham Azadfar Zohreh Bahrami Mahniya Sharifi
  10.30495/jfst.2022.1966040.1817
• Open Access Article
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  8 - The Effect of Starch Coating and Hot Water Treatment on the Quality and Shelf Life of Tomatoes (Solanum lycopersicum)
  Saeid Gelyani Elham Danaiee
  10.30495/jfst.2022.1965400.1813
• Open Access Article
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  9 - Determination of the Effect of Different Level of Maltodextrin and whey Protein Concentrate on the Quality Characteristics of Low-fat Oil Cake
  Maryam Abedi Mania Salehifar Babak Ghiassi Tarzi
  10.30495/jfst.2022.1965132.1812
• Open Access Article
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  10 - Investigating the Physicochemical, Microbial and Sensory Properties of Probiotic Doogh Containing Grassillaria salicornia Algae
  Anita Naeimi Marjaneh Sedaghati Nargess Mooraki
  10.30495/jfst.2022.1966938.1819
• Open Access Article
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  11 - Optimization of Physico-chemical Properties and Release of Microencapsulated Curcumin in Gum Mastic Biopolymer
  Ehsan Fayzi Karim Abadi Alireza Sadeghi Mahoonak Mohammad Ghorbani‬ Hoda Shahiri Tabarestani Zahra Atae
  10.30495/jfst.2023.1974806.1839
• Open Access Article
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  12 - The Effect of Hydrolysis Time and Enzyme Type on Antioxidant and Anti-cancer Activity of Hydrolyzed Clover Sprout Protein
  Dina Mirsadeghi Darabi Peiman Ariayi Reza Safari Mohammad Ahmadi