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• Karimian Sichani.Bahareh The Effect of Persian Gum, Whey Protein Concentrate, Temperature and Frying Time on Fried Turkey Meat Characteristics [ Vol.18, Issue 4 - Autumn Year 1400]
• Khajavi.Heliya The Effect of Essential Oil of Thyme (Zataria multiflora boiss) on the Sensory Properties and Oxidative Stability of Mayonnaise [ Vol.18, Issue 1 - Winter Year 1399]
• khaki Arani.Samane Effect of Using Hydroxy Propyl Methyl Cellulose With Extract of Royal Oil (Lepidium sativum) in Reducing Oil Absorption and Quality of Fried Common Carp Fish Fillet (Cyprinus carpio( [ Vol.18, Issue 3 - Summer Year 1400]
• khayambashi.babak Optimization of Enzymatic Protein Extraction Conditions and Identification of Microalgae Proteins [ Vol.18, Issue 2 - Spring Year 1400]
• khorshidpour.bizhan Effect of Polydextrose and Galactofructose on the Viability of Probiotic Bacteria and Physicochemical and Sensory Properties of Synbiotic Kefir Drink [ Vol.18, Issue 1 - Winter Year 1399]
• khoshkhoo.zhaleh Effect of Microliposomes Containing Phenolic and Tocopherol Compounds of (Pistacia atlantica) Kernel Oil on the Butter Stability [ Vol.18, Issue 4 - Autumn Year 1400]