List of Articles

• Open Access Article
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  1 - Preparation of Propolis Hydroalcoholic Extract Nanoemulsion by Freeze Drying Technique and Evaluation of Its Physicochemical Properties as a Food Preservative
  Farhan  Ahadi Afshin Javadi Hoda Jafarizadeh Malmiri Navideh Anarjan Hamid Mirzaie
  10.30495/jfst.2023.1973945.1836
• Open Access Article
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  2 - Antioxidant and Antimicrobial Properties of Ethyl Acetate and n-butanol Extracts of Red-Onion (Allium Cepa) Skin Using Maceration and Ultrasonic Mmethods
  Samaneh Khalili Mohammad Reza Saeidi Asl Maryam Khavarpour seyyed Mohammad Vahdat Maedeh Mohammadi
  10.30495/jfst.2022.1955626.1788
• Open Access Article
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  3 - Optimization of Phycocyanin Production by Spirulina platensis Microalgae in Different Conditions of Temperature, Light Intensity, Culture Methods and Type of Carbon Source
  Zahra Latifi Habibollah Shahryari Mohammad Hosein Marhamati Zadeh Atefeh Arjmandian Maryam Modamiyan Farshbafi Leila Roozbeh Nasiraie
  10.30495/jfst.2022.1944465.1765
• Open Access Article
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  4 - The Natural Grape Antioxidant is a Natural Antioxidant in the Quality Properties and Oxidative Stability of Animal Oils
  Ghazaleh Eghbal Mehrdad Ghavami Maryam Gharachorloo
  10.30495/jfst.2022.1959677.1800
• Open Access Article
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  5 - Evaluation of Formulation of Spreadable Processed Cheese Using Chickpea Protein Isolate and Lor Cheese
  Behzad Ardalan Moharram Vaziri Seyyed Ali Mortazavi
  10.30495/jfst.2022.1959034.1797
• Open Access Article
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  6 - Isolation of Aflatoxin-producing Species Based on Detection of afl R and ver 1 Genes and Sspecies Identification by Determination of ITS Sequences in Edible Rice of Mashhad, Khorasan
  Hamed Faraji Farideh Tabatabaee Yazdi Nematollah Razmi
  10.30495/jfst.2022.1959801.1801
• Open Access Article
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  7 - The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties
  Elham Azadfar Zohreh Bahrami Mahniya Sharifi
  10.30495/jfst.2022.1966040.1817
• Open Access Article
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  8 - The Effect of Starch Coating and Hot Water Treatment on the Quality and Shelf Life of Tomatoes (Solanum lycopersicum)
  Saeid Gelyani Elham Danaiee
  10.30495/jfst.2022.1965400.1813
• Open Access Article
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  9 - Determination of the Effect of Different Level of Maltodextrin and whey Protein Concentrate on the Quality Characteristics of Low-fat Oil Cake
  Maryam Abedi Mania Salehifar Babak Ghiassi Tarzi
  10.30495/jfst.2022.1965132.1812
• Open Access Article
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  10 - Investigating the Physicochemical, Microbial and Sensory Properties of Probiotic Doogh Containing Grassillaria salicornia Algae
  Anita Naeimi Marjaneh Sedaghati Nargess Mooraki
  10.30495/jfst.2022.1966938.1819
• Open Access Article
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  11 - Optimization of Physico-chemical Properties and Release of Microencapsulated Curcumin in Gum Mastic Biopolymer
  Ehsan Fayzi Karim Abadi Alireza Sadeghi Mahoonak Mohammad Ghorbani‬ Hoda Shahiri Tabarestani Zahra Atae
  10.30495/jfst.2023.1974806.1839
• Open Access Article
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  12 - The Effect of Hydrolysis Time and Enzyme Type on Antioxidant and Anti-cancer Activity of Hydrolyzed Clover Sprout Protein
  Dina Mirsadeghi Darabi Peiman Ariayi Reza Safari Mohammad Ahmadi
  10.71810/jfst.2024.1004741