Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
Volume 4, Issue 1, June 2021, Pages 75-81
10.22059/jfabe.2021.301112.1049
Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens
Volume 5, Issue 1, June 2022, Pages 76-85
10.22059/jfabe.2022.338961.1110
Atefeh Niazi; Homa Torabizadeh
Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection
Volume 6, Issue 1, June 2023, Pages 81-86
10.22059/jfabe.2023.362869.1147
Saeed S. Albaseer; László Dören
Preparation and properties of ginger essential oil nanocapsules
Volume 4, Issue 1, June 2021, Pages 82-89
10.22059/jfabe.2021.312623.1071
Marjan Nouri; Faramarz Khodaiyan
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant
Volume 5, Issue 1, June 2022, Pages 86-92
10.22059/jfabe.2022.344430.1119
Habib Abbasi; Shady Sharifzadeh; Hossein Mahdie; Somaye Karimi; Safoora Karimi
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling
Volume 3, Issue 2, December 2020, Pages 87-94
10.22059/jfabe.2020.297658.1046
Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari; Hamidreza Ghomi; Alireza Rezaeinezhad
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability
Volume 6, Issue 1, June 2023, Pages 87-99
10.22059/jfabe.2023.364614.1153
Bahram Hasani; Fakhri Shahidi; Seyed Ali Mortazavi; Mohabbat Mohebi; Reza Farhoosh
An overview on the applications of nanotechnology for improving the safety of food products
Volume 4, Issue 1, June 2021, Pages 90-93
10.22059/jfabe.2021.318969.1084
Shahnaz Bohlooli; Soheyl Eskandari
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production
Volume 5, Issue 1, June 2022, Pages 93-98
10.22059/jfabe.2022.345145.1122
Majid Keyvani bostanabad; Marzieh Bolandi; Abdorreza Mohammadi Nafchi; Homa Baghaei
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
Volume 4, Issue 1, June 2021, Pages 94-98
10.22059/jfabe.2021.319703.1087
Zahra Khoshdouni Farahani
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Volume 3, Issue 2, December 2020, Pages 95-100
10.22059/jfabe.2020.306719.1057
Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
Volume 4, Issue 1, June 2021, Pages 99-104
10.22059/jfabe.2021.319085.1085
Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages
Volume 5, Issue 2, December 2022, Pages 99-108
10.22059/jfabe.2022.344339.1117
Sahra Farhadi; Majid Javanmarddakheli
Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation
Volume 6, Issue 1, June 2023, Pages 100-106
10.22059/jfabe.2023.363895.1149
Inioluwa Abosede Bamidele; Mathew Kolawole Bolade
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora
Volume 3, Issue 2, December 2020, Pages 101-109
10.22059/jfabe.2020.308833.1064
Safoora Karimi; Shady Sharifzadeh; Habib Abbasi
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
Volume 4, Issue 2, December 2021, Pages 105-111
10.22059/jfabe.2021.317525.1080
Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi
Spectral features fusion of effective criteria on wheat yield prediction
Volume 5, Issue 2, December 2022, Pages 109-114
10.22059/jfabe.2022.344819.1121
Adel Karami; Fatemeh Tabib Mahmoudi; Alireza Sharifi
Thermal aggregation of egg white proteins as affected by saccharides
Volume 3, Issue 2, December 2020, Pages 110-115
10.22059/jfabe.2020.307261.1060
Mahshad Nasabi; Mohsen Labbafi
RSM-CFD modeling for optimizing the apricot water evaporation
Volume 4, Issue 2, December 2021, Pages 112-119
10.22059/jfabe.2021.320809.1088
Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi
Edible coating for different types of cheeses: A review
Volume 5, Issue 2, December 2022, Pages 115-122
10.22059/jfabe.2022.344697.1120
Samaneh Jebraeili; Javad Hesari; Mahnaz Manafi Dizajyekan
TaqMan real-time PCR: a reliable method to detect meat species
Volume 3, Issue 2, December 2020, Pages 116-120
10.22059/jfabe.2020.310078.1065
Sahar Porzahmat Shirvan; Maryam Azizkhani; Maryam Torabi; Mahyar Sharifan
Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7
Volume 4, Issue 2, December 2021, Pages 120-124
10.22059/jfabe.2021.322351.1089
Zahra Khoshdouni Farahani
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods
Volume 3, Issue 2, December 2020, Pages 121-127
10.22059/jfabe.2020.308224.1061
Zarifeh Raji; Hossein Kiani
Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola
Volume 5, Issue 2, December 2022, Pages 123-128
10.22059/jfabe.2022.344416.1118
Olufunmilayo Oyenike Oyewale; Olubukola Adebowale Akangbe; Gabriel Tolulope Akinwale; Olakunle Danladi Oladipupo
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)
Volume 4, Issue 2, December 2021, Pages 125-134
10.22059/jfabe.2021.319103.1086
Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari
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