Author Index
A
  • Aghajani, Abdoreza Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
  • Ahari, Hamed Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
  • Ahari, Hamed The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
  • Akangbe, Olubukola Adebowale Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
  • Almasi, Hadi Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
  • Almasi, Laleh The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
  • Amanlou, Massoud Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Amiri, Saber Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
  • Anvar, Amirali The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
  • Askari, Gholamreza Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
  • Azghandi Fardaghi, Akram Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
B
  • Bassiri, Ali Reza Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments [Volume 4, Issue 2, 2021, Pages 168-174]
  • Bayazidi, Pashew Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
  • Bigdelian, Ehsan Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
  • Bohlooli, Shahnaz The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
  • Bohlooli, Shahnaz An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
D
  • Dabbagh Moghaddam, Arasb The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
  • Dandago, Munir Abba Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
E
  • Ebrahimi, Behzad Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
  • Emadi, Rahmatollah Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
  • E. Mousavi, Zeinab The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
  • Es-haghi, Ali Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
  • Eskandari, Soheyl An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
  • Esmaiili, Mohsen Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
F
  • Farhadi, Sahra Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • Farshidi, Maryam Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
  • Feizy, Javad Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
  • Feizy, Javad Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
H
  • Hadi Razavi, Sayed Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
  • Hasani, Mahdieh Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
  • Hashemi, Seyed Jafar RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
  • Heidari, Reza Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
I
  • Iliyasu, Raliya Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
J
  • Jafari, Ali Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
  • Jahanmard, Elham Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
  • Javanmarddakheli, Majid Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • Jibril, Hassana Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
  • Jooyandeh, Hossein Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
K
  • Kamali Shojaei, Asa Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
  • Kashaninejad, Mahdi Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
  • Kashaninejad, Morteza Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
  • Kavakebi, Elham The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
  • Keramat, Javad Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
  • Khademipour, Najmeh Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
  • Khaji, Fatemeh The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
  • Khodaiyan, Faramarz Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
  • Khoshdouni Farahani, Zahra Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [Volume 4, Issue 1, 2021, Pages 94-98]
  • Khoshdouni Farahani, Zahra Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 [Volume 4, Issue 2, 2021, Pages 120-124]
  • Kiani, Hossein The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
L
  • Labbafi, Mohsen Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
  • Labbafi, Mohsen Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
  • Lakshmipathy, Rajasekhar Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
  • Lakshmipathy, Rajasekhar Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
M
  • Mehdipour Biregani, Zeinab Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
  • Mehdipour Biregani, Zeinab Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
  • Minhas, Kuldip Singh Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
  • Mirdamadi, Saeed Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Mohammadian, Mehdi The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
  • Mohebbi, Ali Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
  • Moludi, Jalal Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
  • Moradi, Elaheh Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
  • Moradi Marnilo, Sepideh Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Moslehishad, Maryam Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Mostafavi, Yasaman Sadat Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Motalebi, Abasali The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
  • Muhammad, Abdulkarim Sabo Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
N
  • Najaf Najafi, Masoud Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
  • Nasirpour, Ali Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
  • Nobahari, Simin Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments [Volume 4, Issue 2, 2021, Pages 168-174]
  • Nouri, Marjan Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
  • Nwalor, John Uju Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
O
P
  • Purfathi, Behbood Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
R
  • Rahimi, Delasa Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
  • Ranjbar Nedamani, Azadeh RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
  • Razavi, Sayed Hadi The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
  • Rezaei, Karamatollah Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
S
  • Safari, Mohammad Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
  • Salami, Maryam Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Seyedi, Somaye Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • Sharifan, Anoosheh Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
  • Sharifan, Anousheh The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
  • Shateri, Alireza Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
  • Shavandi, Mahdi Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • Shekarabi, Azade Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
T
  • Tabibian, Seyed Abolfazl Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
Z
  • Zarei Jelyani, Aniseh Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]