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• sadeghi mahoonak.Alireza Optimizing the conditions of frying chicken fillets using hot air by the response surface method [ Vol.21, Issue 1 - Winter Year 1402]
• sadeghi.mahnaz sadat Investigating the amino acid profile of the hydrolyzed protein obtained from Anabaena sp. and its antioxidant and antibacterial properties [ Vol.21, Issue 4 - Autumn Year 1403]
• Salehi.Fakhreddin The Application of Microwave to Improve the Quality and Reduce the Frying Time of Zucchini Slices [ Vol.21, Issue 3 - Summer Year 1403]
• Samary.Kimia Application of Microwave as Pretreatment before Drying of Orange Slices by Infrared Radiation [ Vol.21, Issue 2 - Spring Year 1403]
• samiei.kamran Isolation, identification and fingerprinting of lactobacillus bacteria in dairy and fermented products of Lorestan province and determination of genetic relationships between them using RAPD-PCR marker [ Vol.21, Issue 1 - Winter Year 1402]
• Seyedinardebili.Seyemahdi The effect of baking powder micro-encapsulated carnauba wax on the physicochemical and sensory characteristics of chicken coated with tempura powder during the storage period [ Vol.21, Issue 1 - Winter Year 1402]
• shabani.shahrokh Feasibility of Preparing Functional Cream cheese Using Alginic acid and Investigating Some of Its Chemical, Microbial, and Sensory properties [ Vol.21, Issue 4 - Autumn Year 1403]
• sirati.zoha Cold plasma hydrogenation of soybean oil using voltage of 15 kV and 50% hydrogen-50% nitrogen gas composition [ Vol.21, Issue 2 - Spring Year 1403]
• soltani firoz.mahmod Optimizing the conditions of frying chicken fillets using hot air by the response surface method [ Vol.21, Issue 1 - Winter Year 1402]