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• Ghaempanah.mahnam Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae [ Vol.17, Issue 2 - Spring Year 1399]
• ghandehari.fereshte Antioxidant Effects of Camel Milk in Rats Infected with Salmonella typhimurium [ Vol.17, Issue 4 - Autumn Year 1399]
• ghasemi.hajar Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties [ Vol.17, Issue 2 - Spring Year 1399]
• Ghiassi Tarzi.Babak The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread [ Vol.17, Issue 4 - Autumn Year 1399]
• Ghiassi Tarzi.Babak Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil [ Vol.17, Issue 3 - Summer Year 1399]
• Ghiassi Tarzi.Babak Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk [ Vol.17, Issue 2 - Spring Year 1399]
• Ghobadi Dana.Maryam Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat [ Vol.17, Issue 4 - Autumn Year 1399]
• Gholamsaghaee.Sahar Effect of Deep Frying on Fatty Aid Composition and Sterol Content of Grape Seed Oil [ Vol.17, Issue 1 - Winter Year 1398]
• Goli.Mohammad The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber [ Vol.17, Issue 4 - Autumn Year 1399]