List of Articles Sensory Properties

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  1 - The Effect of Partial Replacement of Meat with Gelatin on the Physicochemical and Sensory Properties of Sausage
  نادیا Shokraneh مریم Mizani S. E. Hosseini عسگر Farahnaki عباس Gerami
• Open Access Article
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  2 - Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly
  M. Mohammadi GH. Mohebbi M. Bolourian A. Barmak E. Ehsandoost
• Open Access Article
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  3 - Effect of Konjac Gum as a Fat Replacer on Rheological and Sensory Properties of Low Fat Mayonnaise
  M. Jarangi F. Abdolmaleki B. Ghiassi Tarzi
  10.30495/jftn.2021.19174
• Open Access Article
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  4 - The Effect of Ozonation on the Chemical, Microbial and Sensory Properties of Rice Flour
  M. Arvanaghi A. Javadi
• Open Access Article
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  5 - The Effect of Inulin and Galactooligosaccharides on Physicochemical and Sensory Properties of Prebiotic Ketchup
  S. Mansouripour M. Mizani S. Rasouli A. Gavahee A. Sharifan
• Open Access Article
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  6 - Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake
  M. E. Nasrabadi H. Nori topkanloo E. Azadfar Z. Ghazi
• Open Access Article
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  7 - The Effect of Microencapsulation on Survival of lactobacillus acidophilus and on the Quality Characteristics of Apple Juice During Storage at Ambient Temperature
  shohreh sheikh ghasemi shahin zomorodi
• Open Access Article
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  8 - The Effect of Heracleum persicum Essential Oil on Shelf-Life and Sensory Properties of Broiler Chicken Breast During Refrigerated Storage
  F. Mohammadi M.R. Khani
• Open Access Article
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  9 - Producing Diet Strained Kefir Using Aloe vera and Dill Powders
  R. Hadadi S. H. Hosseini Ghaboos N. Akbari
  10.30495/jfbt.2022.68533.10295
• Open Access Article
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  10 - Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage
  S. Mashayekh R. Pourahmad B. Akbari-Adergani M. R. Eshaghi
  10.30495/jfbt.2023.74071.10309
• Open Access Article
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  11 - Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
  F. Ardestani S. E. Hosseini
• Open Access Article
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  12 - Investigation of the Effect of Adding Bahar Narang (Citrus aurantium) Extract on Chemical, Sensory and Biological Properties of Doogh
  Rasoul Rezaei Afsaneh Azimi Mahalleh Azam Azimi Mahalleh
  10.30495/sarj.2022.1958575.1070
• Open Access Article
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  13 - The effect of modified atmosphere packaging and multi-layer flexible films on the growth of aerobic and anaerobic bacteria s and sensory properties of fresh cherry tomato
  Nazanin Zand Ahmad Zaki leila nateghi
• Open Access Article
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  14 - Effect of heat drying on the biochemical compound, quality and sensory properties of rainbow trout (Oncorhynchus mykiss)
  Hadi Alemi
• Open Access Article
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  15 - Study of astaxanthin and garlic essential oil effects in the diet of rainbow trout and evaluation of biometric indicators, antioxidant and organoleptic properties of the meat
  S. Alireza Mortazavi Tabrizi Asshin Javadi Navideh Anarjan جاوید Mortazavi H. Mirzaei
  10.30495/jfh.2022.1964791.1366
• Open Access Article
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  16 - Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese
  K. Sajadi S. Bahramian
• Open Access Article
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  17 - Using micellar casein concentrate (MCC) on efficiency and physicochemical properties of Iranian white brine cheese
  somayeh Aghaei Ali Reza Shahab Lavasani peyman Rajaei
• Open Access Article
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  18 - Study of the effect of incorporation of Lactococcus lactis on the shelf life of rainbow trout fillet in glacial condition
  Asad Abbaspour Anbi Vadood Razavilar Moslem Neyriz Naghadehi Yoseif Ali Asadpour Osalou
• Open Access Article
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  19 - Effect of different levels of somatic cell count of cow milk and lipase enzyme on free fatty acids composition and sensory properties of White brined cheese
  Hamed Zarei Ali Reza Shahab Lavasani
• Open Access Article
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  20 - Application of Novel Nano-biopackaging Based on Cassava Starch/Bovine Gelatin / Titanium oxide nanoparticle/Fennel Essential Oil to Improve Quality of the Raw Fresh Pistachio
  Nastaran Chavoshi Mohammad Mehdi Marvizadeh Neda Fallah Negin Rezaei-savadkouhi Abdorreza Mohammadi Nafchi
  10.22034/jon.2022.1968539.1198
• Open Access Article
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  21 - Novel Bio-nanopackaging Based on Polylactic Acid/Roselle Calyx Extract/ to Enhance Quality of Hazelnut
  Narmin  Nabeghvatan Sahar  Kabiri Neda Sadat Aghayan Somayyeh  Farhang Holighi Davoud Jafarzadeh Rose  Leson
  10.60680/jon.2024.1260
• Open Access Article
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  22 - The Application of Microwave to Improve the Quality and Reduce the Frying Time of Zucchini Slices
  Fakhreddin Salehi Mostafa Amiri Sara Ghazvineh