List of Articles

• Open Access Article
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  1 - Investigation of the Effect of Pre-dryer Types (Wheelchair and Stacking) on Quality Properties of Kale-Ghuchi Pistachio Cultivar During Storage
  Ahmad Shaker Ardekani Faeze Karami Robati
  10.30495/jfst.2021.684142
  20.1001.1.24234966.1401.14.3.1.6
• Open Access Article
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  2 - Extraction and Microencapsulation of Hyssop Extract and Its Influence on Oxidative Stability of Food Model System (Soybean Oil)
  Negin Rezaei Savadkouhi Peiman Ariayi Mehdi Charmchian Langeroodi
  10.30495/jfst.2021.684144
  20.1001.1.24234966.1401.14.3.2.7
• Open Access Article
  • Abstract Page
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  3 - The Effect of Storage Temperature on Microbial and Physicochemical Properties of Shrimp Powder that was Made Using foam Mat Drying
  Shabnam Hamzeh Ali Motamedzadegan Seyyed-Ahmad Shahidi Mohammad Ahmadi Joe Mack Regenstein
  10.30495/jfst.2020.580767.1447
  20.1001.1.24234966.1401.14.3.3.8
• Open Access Article
  • Abstract Page
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  4 - The Effect of the Antioxidant Properties of Chitosan and Chitosan Nanoparticles on the Physicochemical Properties of Peanuts
  Nader Habibi Sara Amiri Hoseini
  10.30495/jfst.2021.684146
  20.1001.1.24234966.1401.14.3.4.9
• Open Access Article
  • Abstract Page
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  5 - Comparison of Bio- active Compounds of Iranian Black, Green and White Tea
  Monireh Ranjbar Maryam Alinaghiyan
  10.30495/jfst.2021.684147
  20.1001.1.24234966.1401.14.3.5.0
• Open Access Article
  • Abstract Page
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  6 - Effects of fish Protein Hydrolysate of Caspian Sprat (Clupeonella engrauliformis)on Oxidative Stability and Functional Properties of Its Mince During Frozen Storage
  Bahareh Shabanpour Parastoo Pourashouri Zahra Besharati
  10.30495/jfst.2021.684148
  20.1001.1.24234966.1401.14.3.6.1
• Open Access Article
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  7 - Application of a Dispersive liquid-liquid Microextraction Coupled to Gas Chromatography for Determination of rganophosphorous Pesticides in Fruit Juice
  MohammadReza Afshar Moghaddam Jalil Khandaghi
  10.30495/jfst.2021.684149
  20.1001.1.24234966.1401.14.3.7.2
• Open Access Article
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  8 - Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life
  Shima Kaveh Alireza Sadeghi Mahoonak Mojtaba Raeisi
  10.30495/jfst.2021.684150
  20.1001.1.24234966.1401.14.3.8.3
• Open Access Article
  • Abstract Page
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  9 - Effect of Spirulina Algae as a Substitute for Soy Protein on the Physicochemical and Qualitative Properties of Hamburger
  Fatemeh Sadat Hashemi Doolabi Dariush Khademi Shurmasti
  10.30495/jfst.2021.684151
  20.1001.1.24234966.1401.14.3.9.4
• Open Access Article
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  10 - The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake
  Marjan Hajizadeh Sara Ansari Bahram Bahri
  10.30495/jfst.2021.684152
  20.1001.1.24234966.1401.14.3.10.5
• Open Access Article
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  11 - Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac)
  Dornoush Jafarpour Raziyeh Didar
  10.30495/jfst.2021.684153
  20.1001.1.24234966.1401.14.3.11.6
• Open Access Article
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  12 - Optimization of Dietary Gaz Formulation Containing Stevioside-Isomalt Sweeteners and Corchorus olitorius L. by Response Surface Methodology
  Maryam Haftbaradaran Mohammad Goli
  10.30495/jfst.2021.684154
  20.1001.1.24234966.1401.14.3.12.7