List of Articles

• Open Access Article
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  1 - The Feasibility Study of Cheese Production from Whey and Evaluatation of Physicochemical, Textural and Sensory Properties of the Whey Cheese
  maryam Moslehishad Atiyeh Habibi Hamid Reza  Esfandiari Mahnaz  Khodaei
  https://handle.test.datacite.org/10.83078/nutfood.2025.783480
• Open Access Article
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  • Full-Text
  
  2 - Evaluation of Antioxidant Activity and Total Phenolic Content of Salvia rosmarinus, Heracleum persicum, Lavandula, Citrus aurantium and Crocus sativus Extracts
  Saeedeh Karimlar Neda Kabiri
  https://doi.org/10.82262/nutfood.2025.0783496
• Open Access Article
  • Abstract Page
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  3 - The Effects of Cold Plasma on Physicochemical and Microbial Properties of Mint and Echium
  Soheila Abdi Arash Jazayeri
  https://doi.org/10.82262/NUTFOOD.2025.1106361
• Open Access Article
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  4 - The Effect of Shirazi Thyme Extract on Extending the Shelf Life of Chicken Meat Stored at Refrigerator Temperature
  Maryam Moghaddas kosar Shirzadi Mokhles mohaddese Shirzadi Mokhles
  https://doi.org/10.82262/NUTFOOD.2025.1121263
• Open Access Article
  • Abstract Page
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  5 - Functional Food Safety and Product Liability in Iranian Legal System
  Farnaz Forouzan Boroojeni
  https://doi.org/10.82262/NUTFOOD.2025.1127213
• Open Access Article
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  6 - Effects of Flaxseed and Wheat Bran Flour Addition on Texture and Sensory Properties of Taftoon Bread
  Sepideh  Bahrami Ghazaleh Ghamari
  https://doi.org/10.82262/NUTFOOD.2025.7783641