List of Articles

• Open Access Article
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  1 - Isolation of Bacillus Soil Exopolysaccharides in Desert Areas and Their Effect on the Quality of Molded Yogurt During Cold Storage
  Seyyed Ebrahim Moosavi Mohammad Hossein Marhamatizadeh Gholamhossein Mohebbi
  10.30495/jfst.2021.1920420.1692
  20.1001.1.24234966.1402.15.4.1.5
• Open Access Article
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  2 - The Effect of Type And Concentration Of Various Inulin Sources On Physicochemical and Sensory Properties Of Low-Fat Cream
  Sanaz Pirayesh , Atoosa Farrokh
  10.30495/jfst.2021.1932663.1726
  20.1001.1.24234966.1402.15.4.2.6
• Open Access Article
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  3 - Comparison of Antibacterial Effects of Chitosan and Carboxy Methyl Cellulose Hydrogels Containing Garlic Extract on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa
  Mahdi Shahriarinour Faten Divsar Farimah Khoshabari Seyyedeh Marzieh Mirahmadi Zahra Babaei Kasmaei
  10.30495/jfst.2021.1923201.1701
  20.1001.1.24234966.1402.15.4.3.7
• Open Access Article
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  4 - Investigation into Physicochemical and Sensorial Properties of Malt Drink Produced with Millet and Barley Malts
  Mahsa Mozaffari Ebrahim Hosseini
  10.30495/jfst.2021.1930306.1721
  20.1001.1.24234966.1402.15.4.4.8
• Open Access Article
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  5 - Determination of Antibiotic Residues in Traditional and Industrial Raw Milks Produced in Fasa City During 2019-20
  Zeinab Askari Dornoush Jafarpour
  10.30495/jfst.2021.1931858.1724
  20.1001.1.24234966.1402.15.4.5.9
• Open Access Article
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  6 - Evaluation of Antioxidant Effect of Free and Nanoencapsulated Polyphenol of Sesame on Changes in Fatty Acid Profile of Kilka Fish Oil Under Accelerated Conditions
  Reza Esmaeilzadeh Kenari Razieh Razavi
  10.30495/jfst.2021.1935265.1734
  20.1001.1.24234966.1402.15.4.6.0
• Open Access Article
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  7 - Comparison and Evaluation of Functional Properties, Amino Acid Profiles and Chemical Index of Hydrolyzed Proteins Produced from Different Sources of Waste (Fish, Chicken and Shrimp) by Enzymatic Method
  Sohey Reyhani Poul Sakineh Yeganeh
  10.30495/jfst.2021.1936288.1739
  20.1001.1.24234966.1402.15.4.7.1
• Open Access Article
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  8 - Effect of Modified Atmosphere Packaging and Essential Oils of Ginger and Cuminum on Microbial Population and Organoliptic Properties of Traditional Muffin of Ahvaz
  Madia Khosravia Bakhtiyari Nazanin Zand
  10.30495/jfst.2021.1933783.1729
  20.1001.1.24234966.1402.15.4.8.2
• Open Access Article
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  9 - The Effect of Silver Nanoparticles Produced from Lactobacillus plantarum Supernatant on Pathogenic Bacteria
  Ali Sardarian Esmaeil Ataye Salehi Akram Arianfar Reza Safari
  10.30495/jfst.2021.1939295.1753
  20.1001.1.24234966.1402.15.4.9.3
• Open Access Article
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  10 - Identification of Chemical Compounds in the Essential Oil of Salvia reuterana Bioss. and Evaluation of Antioxidant Properties and the Aamount of Phenols and Flavonoids in the Whole Plant Extract
  Mohammad Hassan Mohammadi Behnam Mahdavi Hashem Akhlaghi Feiz Abad Hadis Farmanbar Jafar Abad
  10.30495/jfst.2021.1929013.1718
  20.1001.1.24234966.1402.15.4.10.4
• Open Access Article
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  11 - Investigation of Antimicrobial Activity and Properties of Hydrolyzed Indian Mackerel Waste Proteins Using Commercial Enzymes
  Komail Hasani Peiman Ariayi Mohammad Ahmadi
  10.30495/jfst.2022.1942820.1762
  20.1001.1.24234966.1402.15.4.11.5
• Open Access Article
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  12 - The Effects of Nanoemulsions Containing Lactobacillus Acidophilus La-5 on Formulation of Probiotic Mayonnaise Sauces Enriched by Broccoli Powder
  Marjan Rezakhan Toktam Mostaghim
  10.30495/jfst.2022.1901908.1646
  20.1001.1.24234966.1402.15.4.12.6
• Open Access Article
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  13 - Predication of Some Physiochemical Properties of Low Calorie Cake Containing Apple Fiber Using Artificial Neural Networks
  Maryam Sabet Ghadam Mohammad Reza Saeedi Asl Akram Sharifi Ahmad Pedram Nia Mohammad Armin
  10.30495/jfst.2022.1941986.1761
  20.1001.1.24234966.1402.15.4.13.7
• Open Access Article
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  14 - Microencapsulated Astaxanthinby Complex Coacervation of Gelatin and Gum Arabic
  Arina Ahmadi Nader Habibi
  10.30495/jfst.2021.1923468.1704
  20.1001.1.24234966.1402.15.4.14.8