List of articles (by subject) food microbiology

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  1 - The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste)
  somayeh Ranjbar-Shamsi Anousheh Sharifan Mozhgan Emtyazjoo Maryam Moslehishad
  10.30495/jfbt.2023.72992.10305
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  2 - Growth and Activity of Selected Probiotic Strains in UHT Milk
  
• Open Access Article
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  3 - Isolation and Identification of Ginger Essential Oil
  
• Open Access Article
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  4 - Evaluation of the Non Saponifiable Matter of Oils Extracted from Nine Varieties of Sunflower Seeds
  
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  5 - Determination of Insulin Concentration in Camel Milk Using Ultra Violet –Visible Absorption Spectroscopy
  
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  6 - Modeling and Optimization of Ultrasound-Assisted Osmotic Dehydration with Finished Freeze Drying on Black Cherries – The Effect on Antioxidant Activities
  
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  7 - Occurrence of Ochratoxin A in Some Dried Fruit Products Marketed in Iran
  
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  8 - Fractionation of Iranian Beef Tallow - Chemical and Physical Evaluations of the Fractions
  
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  9 - Determination of Acrylamide in Selected Types of Iranian Breads by SPME Technique
  
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  10 - Pulsed Vacuum Osmotic Dehydration of Garlic Bulbs Followed by Microwave Drying
  
• Open Access Article
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  11 - Chemical Evaluation of Oils Extracted from Five Different Varieties of Iranian Pomegranate Seeds
  
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  12 - The Effect of Different Somatic Cell Levels on Calcium and Phosphorus Contents of Milk
  
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  13 - Comparative Studies in the Manufacturing of Acidophilus, Bifidus and Acido-bifidus Milks
  
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  14 - Oil Extraction from Millet Seed – Chemical Evaluation of Extracted Oil
  G. Ghodsizad, A. A. Safekordi
• Open Access Article
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  15 - Evaluation of Physicochemical Changes and Survival of Probiotic Bacteria in Synbiotic Yoghurt
  
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  16 - Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread
  
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  17 - Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation
  
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  18 - Chemical Composition and Antibacterial Activity of the Essential Oil of Lavandula angustifolia Isolated by Solvent Free Microwave Assisted Extraction and Hydrodistillation
  
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  19 - Cadmium and Lead Content in Several Brands of Black Tea (Camellia sinensis) in Iran
  
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  20 - Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings
  M. Javanmard
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  21 - Rheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
  
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  22 - Application of the Response Surface Methodology for the Optimization of the Aqueous Enzymatic Extraction of Pistacia Khinjuk Oil
  
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  23 - The Stabilising and Chelating Effects of Green and Roasted Coffee Extracts
  
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  24 - Comparative Study on the Main Chemical Composition of Button Mushrooms (Agaricus bisporus) Cap and Stipe
  
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  25 - The Stabilizing Effect of Dill Extract on Sunflower Seed Oil
  
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  26 - Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology
  
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  27 - Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
  
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  28 - Evaluation of Flavor and Aroma Compounds Present in Kefir
  
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  29 - The Shifts of Acidophilus Milk at the Refrigerator
  N. Moayednia, A. F. Mazaheri
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  30 - The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn
  
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  31 - Evaluation of Changes in Fatty Acid Composition in Three Different Varieties of Olives During the Course of Maturation
  
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  32 - Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM
  B. Maheshwari R. Saravanathamizhan N. Balasubramanian
• Open Access Article
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  33 - Influence of Some Hydrocolloids on Textural Properties of UF Cheese
  Sh Zomorodi E. Azarpazhooh H. Behmadi
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  34 - Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
  M. Faramarzi M. Goli
  10.30495/jfbt.2022.18964
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  35 - The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
  F. Salehi M. Kashaninejad
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  36 - Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens
  M. El-Kholy S.H. El-Shinawy A. M. S. Meshref A. M. Korny
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  37 - Characterization of a Traditional Egg-Free Crème Caramel Dessert Containing Chlorella protothecoides
  F. Ziaziabari V. Fadaei
  10.30495/jfbt.2022.19331
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  38 - Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches
  M Mizani M. Yaghoti Moghaddam M. Alimi M. Salehifar
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  39 - Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake
  F. Salehi M. Kashaninejad
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  40 - Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)
  N. Soleymanzadeh S. Mirdamadi M. Kianirad
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  41 - Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey
  N. Karimi R. Pourahmad S. Taheri O. Eyvazzadeh
  10.30495/jfbt.2022.19726
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  42 - The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba)
  M. Mizani M. Yousefi S. Rasouli A. Sharifan M. Bamani Moghaddam
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  43 - The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin
  N. Ahmadi Kamazani S. A. Mortazavi M. Ebrahimi Tajabadi , M. Hasani M. Ghotbi
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  44 - Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods
  A. Yasser K. Rezaei M. Salami
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  45 - An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films
  M. Mizani F. Rasouli Ghahroudi A. Zulfiqar A. R. Milaninejad H. Khanlarloo
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  46 - The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile
  Z. هادی زاده N. موراکی S. معینی
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  47 - Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study
  L. E. Yahaya C. O. Jayeola S. O. Ogunwolu A. Olalekan-Adeniran A. F. Okunade
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  48 - The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices
  M. Satorabi F. Salehi M. Rasouli
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  49 - Oil Extraction from Pistacia Khinjuk - Experimental and Prediction by Computational Intelligence Models
  Y. Vasseghian Gh Zahedi M Ahmadi
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  50 - Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
  H. Bagheri M. Kashaninejad
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  51 - Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater
  S. Azari S. Amiri M. Radi
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  52 - The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat
  Y. Ramezam M. Ghavami M. Bahmaei M. H. Givianrad A. H. Hemmasi
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  53 - Molecular Identification of Gelatin Origin in Pastilles and Jelly Products Collected from Tehran Markets
  N. Kamandi M. Ghobadi Dana M. Ghavami
  10.30495/jfbt.2022.18965
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  54 - Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality
  S. Ghazizadeh R. Pourahmad L. Nateghi
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  55 - Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM
  S. H. Erfani M. Ghavami S. Shoeibi H. Rastegar A. Zand Moghaddam
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  56 - Measurement of Morphological Characteristics of Raw Cane Sugar Crystals Using Digital Image Analysis
  M.E. Bahrami M. Honarvar
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  57 - Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples
  S. A. Shahidi P. Ebrahimi T. Zabihpour S. Naghizadeh Raeisi
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  58 - The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils
  M. Azizi A. Ghavami
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  59 - Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
  H. Hadaegh S. M. Seyyedain Ardabili M. Tajabadi Ebrahimi M. Chamani R. Azizi Nezhad
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  60 - An Overview on Edible Oils with Integrity Approach
  Z. Piravi Vanak
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  61 - The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten
  A. Allameh M. Kadivar M. Shahedi
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  62 - A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR)
  S. Minaei H. Bagherpour M. Abdollahian Noghabi M.E. Khorasani Fardvani F. Forughimanesh
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  63 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
  M. Jafari S. H. Hosseini Ghaboos
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  64 - Iodine Determination in Raw Cow's Milk in Iran
  A. Shakerian
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  65 - Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation
  S. Naga Sivudu B. Ramesh K. Umamahesh O. Vijaya Sarathi Reddy
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  66 - Modeling Red Monascus Pigment Production on Date Waste Substrate Using Submerged Cultivation
  F. Bakhshi M. Jahadi N. Ghasemisepro S. Jahanfar
  10.30495/jfbt.2022.19727
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  67 - Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate
  Z.S. Moosavi S. Mirdamadi M. Mirzaei M. Laripoor
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  68 - Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying
  F. Salehi A. Haseli A. Roustaei
  10.30495/jfbt.2022.19332
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  69 - The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
  M. Khezri Sh. Shahriari L. Shahsavani
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  70 - Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
  M. Yahyaei A. Ghavami M. Gharachorloo K. Larijani S. Z. Mazhari
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  71 - Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread
  R. Moghaddasi S. Movahhed H. Ahmadi Chenarbon
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  72 - Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method
  N. Jannati M. Honarvar M. Gharachorloo
  10.30495/jfbt.2022.18966
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  73 - Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film
  F Hedayati Rad F. Khodaiyan S. E. Hossaini A. Sharifan
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  74 - Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice
  M. Gharachorloo A. Zulfiqar M. H. Bayat F. Bahrami
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  75 - Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection
  M. E. Bahrami M. Honarvar
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  76 - Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus
  M. Mirzaeia S. Mirdamadi M.R. Ehsani M. Aminlari S.E. Hoseini
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  77 - Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage
  M. Mohseni A. Rahmani F. Soleimany
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  78 - Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable
  B. Tajeddin H. Behmadi
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  79 - The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
  M. H. Naji Z Hashemi M Hoseini
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  80 - Statistical Modelling of a Preliminary Process for Depolymerisation of Cassava Non-starch Carbohydrate Using Organic Acids and Salt
  B. Daramola
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  81 - Physical Properties of Fermented Milk Tablets
  Z. Barzegar M. Jahadi M. A. Hanifpour
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  82 - Preliminary Studies on Antioxidative Potentials of Extracts of Defatted Locust Bean Condiment
  B. Daramola
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  83 - Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production
  S.S. Mirzamani A.R. Bassiri H. Tavakolipour M.H. Azizi M. Kargozari
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  84 - Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice
  L. Nateghi S. Paidari
  10.30495/jfbt.2022.19333
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  85 - Chemical Analysis and Characteristics of Black Tea Produced in North of Iran
  F. Abdolmaleki
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  86 - The Application of Neural Network Method for the Prediction of the Osmotic Factors of Crookneck Squash
  M. Mokhtarian H. Tavakolipour
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  87 - The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage
  N. Shokraneh P. Ariaii F. Rasouli Ghahrodi F. Hasannia S. Sabbaghpour
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  88 - Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation
  M. Khaki M. Mizani M. Alimi
• Open Access Article
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  89 - The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles
  L. Shahsavani T. Mostaghim
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  90 - Evaluation of Solvent Extraction Efficiency –Chemical Analysis of the Oil Extracted from Apple Seeds
  M. Azizi A. A. Safekordi
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  91 - Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions
  A. Ghorbani A.H. Elhamirad L. Nateghi M.H. Haddad Khodaparast F. Zarei
  10.30495/jfbt.2022.19728
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  92 - Prediction of Methyl Salicylate Effects on Pomegranate Fruit Quality and Chilling Injuries using Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network
  M. Sayyari F. Salehi D. Valero
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  93 - The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom
  P. Rezaee Sh. Shahriari T. Mostaghim
• Open Access Article
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  94 - Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile
  S. Khorsandmanesh M. Gharachorloo M. Bahmaie A. Zand Moghaddam R. Azizinezhad
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  95 - Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
  S. Movahhed H. Ahmadi Chenarbon Gh. Rooshenas
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  96 - Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage
  S. Moazzezi A. H. Elhamirad L. Nateghi M. H. Haddad Khodaparast F. Zarei
  10.30495/jfbt.2022.18967
• Open Access Article
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  97 - Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
  F. Ardestani S. E. Hosseini
• Open Access Article
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  98 - The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow
  J Jafari M Gharachorloo M. H. Hemmaci
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  99 - Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
  Z. Nilchian A. Sharifan E. Rahimi N. Mazid Abadi
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  100 - Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii
  M.A. Khosravi Zanjani N. Mohammadi M. Zojaji H. Bakhoda
• Open Access Article
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  101 - Chemical Components and Antibacterial Activities of Essential Oils Obtained from Iranian Local Lavandula officinalis and Thymus vulgaris against Pathogenic Bacteria Isolated from Human
  
• Open Access Article
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  102 - The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt
  A. R. Aghajani R. Pourahmad H. R. Mahdavi Adeli
• Open Access Article
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  103 - Chemical Composition, Antibacterial and Antioxidant Activities of the Essential Oil Isolated from Verbena officinalis
  M. Gharachorloo M. Amouheidari
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  104 - Formulation of Trans Free Shortening Based on Canola, Palm Olein and Fully Hydrogenated Soybean Oils Blends; The Application on Biscuit
  S. Laghaei M. Gharachorloo
• Open Access Article
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  105 - The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
  F. Salehi M. Kashaninejad
• Open Access Article
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  106 - Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content
  M. Ramzi M. Kashaninejad F. Salehi A. R. Sadeghi Mahoonak M. A. Razavi
• Open Access Article
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  107 - Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil
  R. Pazhvand M. Khavarpour
• Open Access Article
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  108 - An Overview on Panela
  S. Kouhestani M. Honarvar
• Open Access Article
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  109 - Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage
  Sh. Hasani S.M. Ojagh M. Ghorbani M. Hasani
• Open Access Article
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  110 - Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans
  H. Korbekandi D. Abedi M. Maracy M. Jalali N. Azarman S. Iravani
• Open Access Article
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  111 - The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
  M. H. Marhamatizadeh E. Ehsandoost P. Gholami
• Open Access Article
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  112 - Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods
  B. Karami Y. Moradi Sh. Safi
  10.30495/jfbt.2022.19334
• Open Access Article
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  113 - Antimicrobial Effects of Grape and Pomegranate Waste Extracts against two Foodborne Pathogens
  M. Javanmard
• Open Access Article
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  114 - Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen
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  116 - The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri
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• Open Access Article
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• Open Access Article
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• Open Access Article
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• Open Access Article
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  120 - Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation
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• Open Access Article
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• Open Access Article
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  122 - The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils
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• Open Access Article
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  123 - Comparison of Bath and Probe Sonication for Osmotic Dehydration of Peach Slices: Study on the Qualitative and Nutritional Properties
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• Open Access Article
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  124 - Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube
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• Open Access Article
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• Open Access Article
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  126 - Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
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• Open Access Article
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  127 - Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
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• Open Access Article
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  128 - Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology
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  129 - The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince
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• Open Access Article
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  130 - The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils
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• Open Access Article
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  131 - Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process
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• Open Access Article
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  132 - The Effects of Zataria Multiflora Essential Oil on Some Characteristics of Sultana Table Grapes Contaminated with Botrytis cinerea
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• Open Access Article
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  133 - Antioxidant Activities and Several Bioactive Substances of Different Extracts of Vitis vinifera L.
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• Open Access Article
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• Open Access Article
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  136 - Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf
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  137 - Antimicrobial Peptides Derived from Milk: A Review
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  140 - Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses
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• Open Access Article
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• Open Access Article
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  143 - Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets
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  144 - Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
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  145 - Control Release from Low Acyle Gellan Gum Gels
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• Open Access Article
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  146 - Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils
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• Open Access Article
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  147 - The Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder
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• Open Access Article
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• Open Access Article
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• Open Access Article
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• Open Access Article
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  152 - Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage
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  153 - Quality Evaluation of New Developed Symbiotic Yogurt over the Storage at Refrigerator
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  156 - Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples
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• Open Access Article
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  157 - The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
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  158 - Eco-Friendly Synthesis of Magnetic Iron Oxide Nanoparticles Using Achillea Nobilis Extract and Evaluation of Their Antioxidant and Antibacterial properties
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• Open Access Article
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  164 - Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi
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• Open Access Article
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