List of Articles cream Open Access Article Abstract Page Full-Text 1 - Effects of cooling rate and aging process on crystallographic structure, whipping, rheological, textural and thermal properties of frozen minarine Leyla Alizadeh Khadije Abdolmaleki Kooshan Nayebzadeh Open Access Article Abstract Page Full-Text 2 - Evaluation of Microbial Quality of Traditional Ice Cream Sold in East Azerbaijan Province رضا Mohammadzadeh Khalkhali , M Fardin احمد Sabzi Balkhkanlu, , F Farhadi , R Abri Open Access Article Abstract Page Full-Text 3 - The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA) A. Taherian M. Rahbari A. R. Sadeghi Mahonak Open Access Article Abstract Page Full-Text 4 - The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream M. Golestani R. Pourahmad H. R. Mahdavi Adeli Open Access Article Abstract Page Full-Text 5 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream P. Habibi M. A. Ziaiifar F. Khodayean Chegini Open Access Article Abstract Page Full-Text 6 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D M. Tahery T. Mostaghim Open Access Article Abstract Page Full-Text 7 - Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM B. Maheshwari R. Saravanathamizhan N. Balasubramanian Open Access Article Abstract Page Full-Text 8 - Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality S. Ghazizadeh R. Pourahmad L. Nateghi Open Access Article Abstract Page Full-Text 9 - Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice L. Nateghi S. Paidari 10.30495/jfbt.2022.19333 Open Access Article Abstract Page Full-Text 10 - The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin A. Farrokh M. R. Ehsani N. Moayednia R. Azizi Nezhad Open Access Article Abstract Page Full-Text 11 - Presenting and explaining a model to create the value of the company according to the role of accounting standards management, financial reporting quality and audit quality using meta-innovative models saman khorshid yahya kamyabi mehdi khalilpour Open Access Article Abstract Page Full-Text 12 - Comparative Critique of Three Contemporary Iranian Travelogues at Linguistic Level from Fairclough's Model Bahador Bagheri Mojgan Dibaj Open Access Article Abstract Page Full-Text 13 - Effect of modified atmosphere packaging and cinnamon and ginger essential oils on microbial growth and sensory properties of creamy donuts Nazanin Zand Mohammad Reza Eshaghi Hiva Abolghasem Open Access Article Abstract Page Full-Text 14 - Prevalence of Staphylococcus aureus, Escherichia coli and Salmonella in cream sweets in Isfahan city and antibiotic resistance of the isolates Ebrahim Rahimi Najmeh Vahed dehkordi mohammad amin heidarzadi 10.30495/qafj.2023.1976591.1050 Open Access Article Abstract Page Full-Text 15 - Evalution bacterial contamination of E. coli and Staphylococcous aureus in Cream Filled Pastries in West Tehran city Nazanin Khakipour Behrouz Dastpeyman 10.30495/qafj.2021.1943940.1014 Open Access Article Abstract Page Full-Text 16 - The effect of beta-glucan as a fat substitute on the sensory and physico-chemical properties of low-fat ice cream Fariba Shibani Simin Asadollahi Mohamadreza Eshaghi Open Access Article Abstract Page Full-Text 17 - The effect of combining mord (Myrtus communis) leaf extract and olive oil (Olea europaea) in comparison with 1% silver sulfadiazine cream on skin wound healing in Balb/c mice Farkhondeh Nemati Ramin Ataee Fatemeh Gorji Seyed Taleb Houseini Amin Lotfvarzi Ali Bagheri hashem abad Open Access Article Abstract Page Full-Text 18 - Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream S. Rouhzadeh S. Bahramian 10.30495/jfh.2020.1874901.1224 Open Access Article Abstract Page Full-Text 19 - Determination of tylosin, gentamicin, and neomycin residues in distributed milk and ice-cream in Tehran by HPLC method in 2019 A. Khatami M.H. Movassagh 10.30495/jfh.2022.1961856.1361 Open Access Article Abstract Page Full-Text 20 - Investigating of the bacteriological contamination in traditionally manufactured ice creams in Urmia city حسن Hassanzadazar رضا Abdollahi GH Haj Gholizadeh محمد Dalir Rad تورج Mehdizadeh Open Access Article Abstract Page Full-Text 21 - The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market مریم Ekhtelat زهرا Zaheripour بهاره Shekar riz Open Access Article Abstract Page Full-Text 22 - Prevalence and antibiotic profile of Escherichia coli in traditionally made ice cream in retails of Khoy حامد Molaabaszadeh مسعود Molaazadeh نادر Hajizadeh نادر Mohammadzadeh Gheshlaghi Open Access Article Abstract Page Full-Text 23 - The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz حشمت Saderi Oskui افسانه Tavakkolii Open Access Article Abstract Page Full-Text 24 - Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams مجید Hashemi H.R Gheisari S.S Shekarforoush Open Access Article Abstract Page Full-Text 25 - Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream مجید Hashemi H.R Gheisari S.S Shekarforoush Open Access Article Abstract Page Full-Text 26 - Detailed study and molecular identification of bacteria spp. causing bitter flavour in pasteurized cream Hoda Dezhkhi Sajjad Yazdansetad Nazila Arbabsoleymani Reza Najafpour Seyed Mohammad Gheibi hayat الیکا فرج تبریزی Open Access Article Abstract Page Full-Text 27 - The Antibacterial Activity of Lemon Juice in laboratory prepared Ice cream سلطان محمد قاسمی هادی کوهساری ابوالفضل فدوی Open Access Article Abstract Page Full-Text 28 - The study of the production of mixture of Carrot juice and ice cream containing Bifidobacterium lactis and Lactobacillus casei hanieh ghandali Alireza Shahab Lavasani sara movahhed Open Access Article Abstract Page Full-Text 29 - Prevalence and antibiotic resistance profile of enterotoxin-producing S. aureus isolated from creamy pastries Zahra Hashemi Mojtaba Bonyadian Hamdallah Moshtaghi Open Access Article Abstract Page Full-Text 30 - Genotypic and Phenotypic Pattern of Antibiotic Resistance of Acinetobacter baumannii Isolated from Traditional Butter and Cream in Isfahan Nahal Salimi Mohammad Ahmadi Ebrahim Rahimi 10.30495/jfm.2022.683636 Open Access Article Abstract Page Full-Text 31 - Study of microbial contamination in traditional ice cream (Case study: City of Urmia) Nahid Navidjoy Sima KarimzadehSadegh Anahita Dehghani Farshad BahramiAsl Open Access Article Abstract Page Full-Text 32 - عملکرد اجزای اصلی در یک فرمول گیاهی به عنوان ماده محافظ ضدمیکروبی محدثه محبوبی مریم معمار کرمانی حسن کرباسی زاده 10.18869/JHD.2017.116 Open Access Article Abstract Page Full-Text 33 - Optimizing methods of identifying Escherichia coli strains from ice cream on 16S rDNA Maryam Ranjbar Mohammad Goli Gholamreza Ghalamkari Mostafa Manian Mohammad Reza Meracy Reza Nedaeinia Open Access Article Abstract Page Full-Text 34 - Frequency of Listeria species from raw milk, traditional cheese and ice-cream in Shahrekord and Shiraz Ebrahim Rahimi Asma Behzadnia Amir Shakerian Hassan Momtaz Open Access Article Abstract Page Full-Text 35 - Enhancing the Lipid Profile of Heavy Whipping Cream through Fortification with Pecan Nut and Almond Powder: A Chemical Characteristics Study S.A. Turdiyev Ali Hamid Abdul Hussein Nader A. Salman Sada Ghalib Al- Musawi Ibrahim Mourad Mohammed Talib Kh. Hussein Ameer Hassan Idan Zainab Samir Zokir Rasulov Tadjibaeva Muyassar Karimbaevna I.B. Sapaev Shakhloxon Yusupova 10.60680/jon.2024.1251 Open Access Article Abstract Page Full-Text 36 - Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology Seyed Hamidreza Ziaolhagh Mostafa Mazaheri Tehrani Mohammad Ali Razavi Hassan Rashidi 10.22034/jon.2017.530390 Open Access Article Abstract Page Full-Text 37 - Aflatoxin M1 Contamination in Ice-Cream R. Kazemi Darsanaki M. Azizollahi Aliabadi M. Mohammad Doost Chakoosari 10.22034/jchr.2018.544019 Open Access Article Abstract Page Full-Text 38 - Red Sugar versus Polyethylene Glycol 3350 in Pediatric Functional Constipation: A randomized and Active-Controlled Trial Elaheh Hajiarabi Pantea Tajik Bahar Taherkhanchi Shamsollah Nouripoor Ali Gohari Bahador Bagheri 10.22034/jchr.2020.1895413.1112 Open Access Article Abstract Page Full-Text 39 - Evaluating the Artificial and Microbial Contamination (Pathogenic Bacteria, Molds, Yeasts) of Confectionery Products in Iran: A Systematic Review Hajar Khedmati Morasa Razzagh Mahmoudi Zahra Hosseinabadi Ali Mehrabi 10.22034/jchr.2020.1883030.1064 Open Access Article Abstract Page Full-Text 40 - Estimation of Daily Intake and Mineral Content of Ice Cream in Bangladesh Palash Kumar Dhar Muhammad Sarwar Hossain Md. Nazim Uddin 10.22034/jchr.2020.1904397.1156 Open Access Article Abstract Page Full-Text 41 - Prevalence of Staphylococcus aureus in Traditional Ice Cream in Iran: A Systematic Review and Meta-analysis Nasim Ansari Razzagh Mahmoudi Mehdi Yaseri Omid Khosravizadeh Nabi Shariatifar Saeed Shahsavari 10.22034/jchr.2022.1915266.1222
