List of Articles Dough Open Access Article Abstract Page Full-Text 1 - Diversity and Evolution of War Projectiles During the Islamic Period محمد نورمحمدی حسین بیاتلو Open Access Article Abstract Page Full-Text 2 - Application of Artificial Neural Network and Genetic Algorithm for Predicting three Important Parameters in Bakery Industries H. Abbasi Z. Emam-Djomeh S. M. Seyedin Open Access Article Abstract Page Full-Text 3 - The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread M. Sarparast B. Ghiassi Tarzi Open Access Article Abstract Page Full-Text 4 - The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake Banafsheh Aghamohammadi Masoud Honarvar Babak Ghiassi Tarzi Babak Delkhosh Open Access Article Abstract Page Full-Text 5 - The Effect of Carob Seed Gum on Reducing Two-Phase and Physicochemical, Rheological and Sensory Properties of Dough E. Azadfar Z. Bahrami M. Sharifi R. Jeblaha 10.30495/jftn.2021.19176 Open Access Article Abstract Page Full-Text 6 - Evaluation of the Chemical and Microbial Characteristics of Pasteurized Yoghurt Drink and Milk Products in Zanjan Province During the Years of 2012 to 2014 A. Mirza Alizadeha J. Tajkey N. Satei A. A. Zamani J. Hejazi Open Access Article Abstract Page Full-Text 7 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad Open Access Article Abstract Page Full-Text 8 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread M. Jafari S. H. Hosseini Ghaboos Open Access Article Abstract Page Full-Text 9 - Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour F. Ardestani S. E. Hosseini Open Access Article Abstract Page Full-Text 10 - Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method M. Karamirad S. Movahhed A.R. Shahab Lavasani Open Access Article Abstract Page Full-Text 11 - Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality Z. Sheikholeslami M. Karimi T. Hejrani Open Access Article Abstract Page Full-Text 12 - Influence of Natural Humectants on Rheological Properties and Staling of Bread Z. Sheikholeslami M. Karimi T. Hejrani Open Access Article Abstract Page Full-Text 13 - Identification and Molecular Detection of Microbial Flora of Fermentation Agent of Different types of Traditional Dough Products of Kerman Province Mohadeseh Tajalli Mohammad Mehdi Motaghi Ashraf Kariminik 10.30495/qafj.2021.685561 Open Access Article Abstract Page Full-Text 14 - A review of factors affecting texture and rheology of bread dough to improve food safety Asiyeh Hasanzadeh Zahra Salehi Open Access Article Abstract Page Full-Text 15 - Effect of Heracleum persicum (Golpar) essential oil on some microbial, chemical and sensory characteristics of heat treated Dough A.R. Yousefi H. Sheikhloie Bonab J. Seyfi Hachesou M. Hatami Open Access Article Abstract Page Full-Text 16 - Effects of pH, temperature and salt on antagonistic activity of barley sourdough lactic acid bacteria on Bacillus subtilis and evaluation of serum parameters and liver enzymes in mice fed with LAB isolates M. Ebrahimi Maryam Khashaie Farzaneh KiaDaliri Alireza Sadeghi 10.30495/jfh.2019.667055 Open Access Article Abstract Page Full-Text 17 - Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough Fahimeh Hajinia A. Sadeghi A. Sadeghi Mahoonak M. Khomeiri Y. Maghsoudlou A. Moayedi 10.30495/jfh.2020.671043 Open Access Article Abstract Page Full-Text 18 - Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality M. Gharekhani M. Aalami M.A. Hejazi Y. Maghsoudlou M. Khomeiri G. Najafian Open Access Article Abstract Page Full-Text 19 - Analysis of chemical properties and determination of two preservatives in industrial Dough consumed in Shiraz M. Abbasvali H. Taleb Najafabadi A. Falah Mehrjerdi Open Access Article Abstract Page Full-Text 20 - Phylogenetic relationship and probiotic properties of dominant lactic acid bacteria isolated from whole barley sourdough Maryam Ebrahimi Alireza Sadeghi Balal Sadeghi Open Access Article Abstract Page Full-Text 21 - Evaluating the potential of Lactobacillus isolated from whole wheat sourdough in reduction of Aflatoxin B1 علیرضا صادقی Maryam Ebrahimi مجتبی رئیسی Open Access Article Abstract Page Full-Text 22 - Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs Masoumeh Ehsanbakhsh علیرضا صادقی Mojtaba Raeisi Maryam Ebrahimi Mahdi Kashani nejad Open Access Article Abstract Page Full-Text 23 - Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life meysameh Ahmadi maryam moslehishad Open Access Article Abstract Page Full-Text 24 - Evaluation of probiotic and antimicrobial properties of the predominant yeast isolated from barley sourdough Sara Shahryari Fahimeh Hajinia Hossein purabdolah Maryam Ebrahimi Alireza Sadeghi Open Access Article Abstract Page Full-Text 25 - The position and role of Ali Akbar Ghaffari in preserving and conveying Shia culture to the future generation by following Sheikh Sadough omolbanin movaggar Muhammad Ghasemi mahryar shababe javad alaelmohadesin Open Access Article Abstract Page Full-Text 26 - Isolation, molecular identification and evaluation of the probiotic properties of dominant Lactobacillus in whole wheat sourdough Alireza Sadeghi Maryam Ebrahimi Open Access Article Abstract Page Full-Text 27 - Molecular characterization and evaluation of the antibacterial properties of Pediococcus pentosaceus isolated from whole barley sourdough Alireza Sadeghi Mojtaba Raeisi Maryam Ebrahimi Balal Sadeghi Open Access Article Abstract Page Full-Text 28 - Presentation of Suitable Model to Estimate Vegetation Fraction Using Satellite Images in Arid Region (Case Study: Sadough- Yazd, Iran) Gholamreza Zehtabian Hossein Azarnivand Hasan Ahmadi Saeideh Kalantari Open Access Article Abstract Page Full-Text 29 - Investigating the Use of Chestnut Shells to Improve Brioche Characteristics Khlood Waheeb Hussein S.H. Ridha Mais Mazin Al-Hamdani Thair L. Mizal Hayder Tariq Hanan Askar Hussny Mustafa Abdulkareem Mustaf 10.22034/jon.2023.1989375.1227 Open Access Article Abstract Page Full-Text 30 - Effect of Bread Making Process on Aflatoxin Level Changes Jafar Milani Seyed Saman Seyed Nazari Elmira Bamyar Gisou Maleki 10.22034/jchr.2018.544078 Open Access Article Abstract Page Full-Text 31 - The effect of potassium and zinc sulfate spraying at different developing stages of vegetative characteristics and yield of barley under drought stress conditions in the last periods of the cropping season جواد مرادلو sasan rezadust
