List of Articles

• Open Access Article
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  1 - Evaluation of Physicochemical and Sensory Properties of Labneh Process Cheese Based on Carrageenan and Pectin
  Mahya Bakhtiari Akram Sharifi
  10.30495/jfst.2020.1904276.1653
• Open Access Article
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  2 - The Effect Ef Tragopogon Collinus Extract On Physicochemical, Microbial And Sensory Properties Of Probiotic Yogurt Containing Lactobacillus Casei
  Mohammad Maleki Peiman Ariayi Mahdi Sharifi Soltani
  10.30495/jfst.2021.1911998.1678
• Open Access Article
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  3 - Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology
  Azadeh Shahsavan Tabrizi Esmaeil Ataye Salehi Akram Ariyanfar Zahra Sheikholesalami
  10.30495/jfst.2021.1927126.1712
• Open Access Article
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  4 - Optimization of the Effect of Green Tea, White Tea and Ginger Extracts on Physicochemical characterization of Sponge Cake by Response Surface Methodology (RSM)
  Zohreh Pourzafar , Amirhossein ElhamiRad Masoud Shaffafi Zenozian Mohammad Armin
  10.30495/jfst.2021.1935032.1731
• Open Access Article
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  5 - Investigation on the Color and Surface Changes Kinetics of Coated Eggplant Slices with Basil Seed Mucilage During Frying process
  محمدامین اسدنهال فخرالدین صالحی مجید رسولی
  10.30495/jfst.2023.1920587.1694
• Open Access Article
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  6 - Effect of Percolation and Microwave-assisted Extractions on Bioactive Compounds of Red Alga Gracilariacorticata
  Atoosa Shaeri Masoud Honarvar Nargess Mooraki
  10.30495/jfst.2021.1923459.1702
• Open Access Article
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  7 - The Effect of Nano-liposomes and Microcoating Bacteria at Different Levels of Microencapsulation on Bacterial Viability During Storage
  Naeimeh Karamooz Ali Mohammadi Sani Elham Mahdian Akram Arianfar
  10.30495/jfst.2021.1934534.1730
• Open Access Article
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  8 - Evaluation Of The Effect Of Icing With Pullulan and Bay Leaf Extract On The Shelf Life of Rainbow Trout During Storage In The Freezer
  Oriana Zarabi Mohammad Ahmadi Masoud Hedayati Fard Leila Golestan Ayyoub Farhadi
  10.30495/jfst.2021.1931047.1722
• Open Access Article
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  9 - Investigation of the Effect of Cocoa Roasting Temperature and Time on Total Polyphenols, Chemical Properties and Sensory Properties of Cocoa Powder
  Samaneh Ebrahimzadegan Narmela Asefi Ramin Maleki Seyyed Sadegh Seyyed lou Heris
  10.30495/jfst.2021.1938631.1748
• Open Access Article
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  10 - Evaluation of Textural and Sensory Properties of Diet Processed Pizza Cheese Based on Modified Starch and Salt Extracted from Seaweed
  Motahhareh Nasiri Hamid Tavakkolipour Shila Safaeian Rezvan Mousavi Nadoshan
  10.30495/jfst.2021.1927399.1715
• Open Access Article
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  11 - The Effect of Free and Microencapsulated Extract of Nepeta Binaludensis on Sensory and Microbial Properties of Doogh
  Afsaneh Azimi Mahalleh Parvin Sharayeei Elham Azarpazhooh Azam Azimi Mahalleh
  10.30495/jfst.2021.1935781.1737
• Open Access Article
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  12 - Effect of Aloe vera Gel and Lemon (Citrus aurantifolia) Peel Essential Oil on Qualitative Characteristics of Apricot (Prunus armeniaca) Fruit During Storage
  Fatemeh Shahdadi Azam Seyyedi Shahnaz Fathi
  10.30495/jfst.2021.1941584.1759
• Open Access Article
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  13 - The Effect of Some Growth Regulators, Chitosan and Cinnamon Essential Oil on Improving Nutritional Quality and Postharvest Life of Thomson Navel Cultivar
  Behrooz Alijoo Vahid Abdossi Vahid Zarrin Nia Sepideh Kalateh Jari Mohammad Chamani
  10.30495/jfst.2021.1941763.1760
• Open Access Article
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  14 - Identification of Palm Oil in the Formulation of Yogurt by DNA- barcoding UsingReal – time PCR
  Mohammad Dowlat Abadi Seyyed Ali Mortazavi Hasan Ravansalar Mohammad Reza Saeidi Asl Ahmad Pedram Nia
  10.30495/jfst.2021.1935354.1736