List of Articles

• Open Access Article
  • Abstract Page
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  1 - Investigation of Physicochemical, Rheological and Microbial Properties of Symbiotic Tomato Sauce
  Mohsen Vazifedoost
  10.30495/jfst.2021.1920450.1693
  20.1001.1.24234966.1402.15.3.1.3
• Open Access Article
  • Abstract Page
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  2 - Development of a Graphite Pencil Electrode for Detection of Aflatoxin M1 in Camel Milk Using Differential Pulse Voltammetry
  Seyyedeh Fatemeh Ahmadi Mohammad Hojjatoleslami Hossein Kiani Hooman Molavi
  10.30495/jfst.2021.1906980.1661
  20.1001.1.24234966.1402.15.3.2.4
• Open Access Article
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  3 - Evaluation of Replacing Sodium Nitrate With Lutein Extract and Pistacia Atlantica Essential Oil in Chicken 40% Sausage
  Bahram Bagheri Mohammad Shokrzadeh Leila Nateghi Alireza Maleki Kahki
  10.30495/jfst.2021.1892973.1611
  20.1001.1.24234966.1402.15.3.3.5
• Open Access Article
  • Abstract Page
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  4 - Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum
  Sara Naji Tabasi Mostafa Shahidi Noghabi Marzieh Hosseini Nezhad Hossein Zamani Toktam Hejrani
  10.30495/jfst.2021.1916953.1689
  20.1001.1.24234966.1402.15.3.4.6
• Open Access Article
  • Abstract Page
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  5 - Evaluation of Physical, Mechanical and Antimicrobial Properties of Pullulan Films Enriched with Free and Encapsulated Tragopogon graminifolius DC. Extract for Use in Food Packaging
  Seyyed Rasoul Shah Hosseini
  10.30495/jfst.2021.1922457.1700
  20.1001.1.24234966.1402.15.3.5.7
• Open Access Article
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  6 - Study the Profile of Fatty Acids in Different Varieties of Quinoa Sseed (Chenopodium quinoa willd) for Improving Food Safety and Food Quality
  Zahra Farajzadeh Amir Shakerian Ebrahim Rahimi Mahmoud Bagheri
  10.30495/jfst.2021.1917624.1690
  20.1001.1.24234966.1402.15.3.6.8
• Open Access Article
  • Abstract Page
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  7 - The Effect of Relative Replacing of Wheat Flour with Elaeagnus Flour on Qualitative Properties of Sangak Bread
  Aazam Khodaeyan Karim Esmaeil Ataye Salehi
  10.30495/jfst.2021.1923919.1706
  20.1001.1.24234966.1402.15.3.7.9
• Open Access Article
  • Abstract Page
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  8 - Effect of Enzyme Type and Hydrolysis Time on Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein
  Masoomeh Alvand Alireza Sadeghi Mahoonak Mohammad Ghorbani Hoda Shahiri Tabarestani Shima Kaveh
  10.30495/jfst.2021.1922237.1698
  20.1001.1.24234966.1402.15.3.8.0
• Open Access Article
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  9 - Designing an Automatic System for Grading Raisins and Determining its Tailing Percentage Using Image Processing Techniques
  Masoud khazaee Fadafen Seyyed Hossein Estiri
  10.30495/jfst.2021.1925643.1708
  20.1001.1.24234966.1402.15.3.9.1
• Open Access Article
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  10 - Replacement of Wheat Flour with Germinated Quinoa Flour and Adding Lepidium Sativum Seed Gum on Quality of Frozen Par-baked Strudel
  Sara Niasti Bahareh Sahraiyan Fatemeh Pourhaji
  10.30495/jfst.2021.1896965.1633
  20.1001.1.24234966.1402.15.3.10.2
• Open Access Article
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  11 - Investigation of the Possibility Dietary Komaj Production Based on Stevia Sweetener
  Atousa Kokabian Amir Daraei Garmekhani Solmaz Sarem Nezhad
  10.30495/jfst.2022.1909304.1668
  20.1001.1.24234966.1402.15.3.11.3
• Open Access Article
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  12 - Improving ShelF-life of Rainbow Trout Fish Fillet by Free or Encapsulated Saffron Petal Extract Encapsulation (Crocus sativus L.) During Storage in Refrigerator
  Alia Khalili Hamid Tavakkolipour Leila Roozbeh-Nasiraie Ahmad Kalbasi-Ashtari
  10.30495/jfst.2021.1927899.1716
  20.1001.1.24234966.1402.15.3.12.4
• Open Access Article
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  13 - Evaluation of Antioxidant and Antibacterial Properties of Licorice Root Extract in Liquid Chocolate
  Mina Mirzaei Seyyed Ali Yassini Ardakani
  10.30495/jfst.2021.1913391.1682
  20.1001.1.24234966.1402.15.3.13.5
• Open Access Article
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  14 - Investigation of the Applications of By-Products and Sugar Waste in the Production of Rodenticide: The Case Study in Mice
  Faezeh Lotfi haghighat Masoud Honarvar Negar Panahi
  10.30495/jfst.2021.1916945.1688
  20.1001.1.24234966.1402.15.3.14.6