Aalami, Mehran
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Abbasi, Azam
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
Abbasi, Habib
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora[Volume 3, Issue 2, 2020, Pages 101-109]
Abbasi Rad, Sara
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
Aboonajmi, Mohammad
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
Afshari Jouibari, Hassan
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
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]
Aghajanzadeh, Sara
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Aghajanzadeh, Sara
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
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 nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]
Ahmadi, Nadia
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
Ahmadi, Sima
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
Akangbe, Olubukola Adebowale
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
Akbari, Akram
Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]
Alhooei, Dina
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
Aliasghari Aghdam, Morteza
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
Almasi, Hadi
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
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]
Amini, Khatereh
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
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 nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]
Askari, Gholamreza
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
Askari, Gholamreza
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
Atai Salehi, Esmail
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
Azadmard-Damirchi, Sodeif
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
Azarpazhooh, Elham
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
Azghandi Fardaghi, Akram
Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
Azhdarzadeh, Fatemeh
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
Azizi, Aslan
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
Azizi, Samira
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
Azizi-lalabadi, Maryam
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
Azizi-lalabadi, Maryam
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
Azizi-Lalabadi, Maryam
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
Azizkhani, Maryam
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
B
Bagheri, Roya
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
Baghi, Mehdi
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
Bahrami, Maryam
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
Barzegar, Hassan
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
Barzegar, Mohsen
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
Basiri, Alireza
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
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]
Behmadi, Homa
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
Behmadi, Homa
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
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]
Bitaraf, Mona Sadat
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
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]
C
Carbonell-Barrachina, Angel Antonio
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat[Volume 1, Issue 2, 2018, Pages 91-96]
Chobert, Jean-Marc
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
D
Dabbagh Moghaddam, Arasb
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
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]
Dalvandi, Fereshteh
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
Dehghan, Parvin
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
Dehghani, Sara
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
Didar, Zohreh
Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol [Volume 2, Issue 2, 2019, Pages 113-118]
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]
Ebrahimzadeh Mousavi, Zeinab
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
Edalatian, Mohammad Reza
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [Volume 1, Issue 1, 2018, Pages 21-26]
Ehsani, Ali
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
Ekrami, Mohammad
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae[Volume 1, Issue 1, 2018, Pages 47-52]
Elhamirad, Amir Hossein
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
Emam-Djomeh, Zahra
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
Emam-Djomeh, Zahra
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
Esfandyari, Changiz
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
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]
Eslami, Behnoud
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
Esmaiili, Mohsen
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
F
Fadavi, Ghasem
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
Fallah, Amir
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
Famil Momen, Reza
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
Farahmandfar, Reza
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]
Farhadi, Sahra
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Farhoodi, Mehdi
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
Farhoodi, Mehdi
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
Farshadfar, Sholeh
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
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 activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
Feizy, Javad
A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]
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 [(Articles in Press)]
G
Ganjeh, Mohammad
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
Ghanbarzadeh, Babak
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
Ghandehari Yazdi, Amir Pouya
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
Ghani, Shima
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
Gharachorloo, Maryam
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
Ghiasi Tarzi, Babak
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
Ghiassi Tarzi, Babak
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
Ghollasi, Atefeh
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
Ghorbani, Khalil
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Golshan Tafti, Abolfazl
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
H
Habibi Najafi, Mohammad Bagher
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [Volume 1, Issue 1, 2018, Pages 21-26]
Hadi, Saeid
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
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]
Haertlé, Thomas
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
Hakimi Rad, Maryam
Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]
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]
Heidari, Reza
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
Hejrani, Toktam
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
Hemmati, Ali
Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students [Volume 2, Issue 1, 2019, Pages 19-24]
Hesari, Javad
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
Hojjati, Mohammad
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
Hojjati, Mohammad
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat[Volume 1, Issue 2, 2018, Pages 91-96]
Hojjati, Mohammad
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
Hojjati, Mohammad
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
Hosseini, Hedayat
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
Hosseini, Seyed Saeid
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
Hosseini, Seyed Saeid
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
Hosseini, Seyed Saeid
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
Hosseini, Seyed Saeid
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
Hosseini Mazhari, Seyed Ziaeddin
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
J
Jafari, Ali
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
Jafari, Seid Mahdi
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
Jahani, Moslem
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
Jahani, Moslem
A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]
Jalilzadeh, Abbas
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
Javadikia, Hossein
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
Javanmard, Majid
Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]
Javanmarddakheli, Majid
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Javidipour, Issa
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
K
Kamali, Zahra
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
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]
Karami, Mostafa
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
Karami, Mostafa
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
Karaminia, Ahmad
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
Karimi, Hadi
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
Karimi, Mahdi
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
Karimi, Mahdi
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
Karimi, Safoora
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora[Volume 3, Issue 2, 2020, Pages 101-109]
Karimian Khosroshahi, Nader
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
Kashaninejad, Mahdi
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Kashaninejad, Mahdi
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
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]
Kavakebi, Elham
The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]
Keshavarz Moghadam, Saeed
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
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]
Khakzad, Shller
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
Khezerlou, Arezou
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
Khodaiyan, Faramarz
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
Khodaiyan, Faramarz
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
Khodaiyan, Faramarz
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
Khodaiyan, Faramarz
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
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]
Kiani, Hossein
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
Kianmehr, Mohammad Hossein
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
Koocheki, Arash
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [Volume 1, Issue 1, 2018, Pages 21-26]
L
Labbafi, Mohsen
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
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
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
Labbeiki, Ghazal
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
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 [(Articles in Press)]
Lotfian, Fahimeh
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
M
Mahdizadeh Barzoki, Zahra
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
Mahmoudi, Razzagh
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
Mehdipour Biregani, Zeinab
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
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]
Mincione, Antonio
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat[Volume 1, Issue 2, 2018, Pages 91-96]
Mirarab Razi, Saeed
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
Mirsaeedghazi, Hossein
Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River [Volume 1, Issue 1, 2018, Pages 13-20]
Mirsaeedghazi, Hossein
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
Mirzaei, Habib Ollah
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Mirzakhani, Marziye
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae[Volume 1, Issue 1, 2018, Pages 47-52]
Mirzakhani, Marziye
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
Moazzezi, Shima
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
Moeini, Sohrab
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
Mohammadian, Amir Hossein
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
Mohammadian, Mehdi
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
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]
Mohebbi, Mohebbat
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
Moini, Sohrab
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae[Volume 1, Issue 1, 2018, Pages 47-52]
Moini, Sohrab
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
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]
Moosavi Movahedi, Ali Akbar
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
Moradi, Elaheh
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [(Articles in Press)]
Moradi, Samira
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
Moradi, Vahideh
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
Mortazavian, Elaheh
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
Mosayebi, Vahid
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
Moslehishad, Maryam
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
Moslehi Shad, Maryam
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
Motalebi, Abasali
The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]
Motamedzadegan, Ali
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
Motedayen, Ali Akbar
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
Mousavi, Mir-Michael
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
Mousavi, Mir-Michael
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
Mousavi, Mir-Michael
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
Mousavi, Mohammad
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
Mousavi, Seyed Mohammad
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
Mousavi, Zeinab
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
N
Naderloo, Leila
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
Nasabi, Mahshad
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
Nasehi, Behzad
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review [Volume 3, Issue 2, 2020, Pages 160-167]
Naseri Khalkhali, Farnaz
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
Niakousari, Mehrdad
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
Noshad, Mohammad
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
Nouri, Marjan
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
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
Oyewale, Olufunmilayo Oyenike
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
P
Panahi, Bahman
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
Panahi, Bahman
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
Parseh, Hoda
Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria [Volume 2, Issue 1, 2019, Pages 7-12]
Pasandide, Bahare
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
Peighambardoust, Seyed Hadi
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
Piravi-vanak, Zahra
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
Pooyanmehr, Mehrdad
Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students [Volume 2, Issue 1, 2019, Pages 19-24]
Porzahmat Shirvan, Sahar
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
Pourahmad, Rezvan
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
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
Rafiee-Tehrani, Morteza
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
Rahati Noveir, Maliheh
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
Rahebi Bardi, Rahim
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
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]
Rahmani, Fatemeh
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
Raji, Zarifeh
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
Rashidinejad, Ali
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
Razavi, Seyed Hadi
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
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]
Rigi, Sadegh
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
Rigi, Sadegh
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
S
Saberi, Mehdi
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Sadeghi, Alireza
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
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]
Sahari, Mohammad Ali
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
Salajegheh, Fereshteh
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
Salami, Maryam
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
Salimi, Maryam
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
Salmanian, Hanie
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
Sarani, Atena
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
Sarshar, Mohammad
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
Seyedi, Somaye
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Shahablavasani, Alireza
Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria [Volume 2, Issue 1, 2019, Pages 7-12]
Shahidi, Seyed Ahmad
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
Sharifan, Anoosheh
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
Sharifan, Anoosheh
Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
Sharifan, Anousheh
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
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]
Sharifan, Mahyar
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
Sharifi, Akram
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
Sharifi, Akram
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
Sharifzadeh, Shady
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora[Volume 3, Issue 2, 2020, Pages 101-109]
Shavandi, Mahdi
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
Shavandi, Mahdi
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Sheikholeslami, Zahra
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
Shekarabi, Azade
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Speziale, Marisa
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat[Volume 1, Issue 2, 2018, Pages 91-96]
T
Tabandeh, Mohammad Reza
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
Tabari, Mahsa
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
Tabatabaei Yazdi, Farideh
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
Tabatabaei Yazdi, Farideh
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
Tahmuzi Didehban, Saeed
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
Tajeddin, Behjat
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
Tajeddin, Behjat
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
Tavakolipor, Hamid
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
Tirgarian, Behraad
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]
Torabi, Maryam
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
V
Vázquez-Araújo, Laura
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat[Volume 1, Issue 2, 2018, Pages 91-96]
Vahidi, Roghayeh
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
Varidi, Mehdi
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
Y
Yosefzadeh sani, Sepideh
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
Z
Zaki Dizaji, Hassan
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
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]
Ziaiifar, Aman Mohammad
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
Ziaiifar, Aman Mohammad
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
Zomorodi, Shahin
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]