Author Index

A

  • 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 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]
  • 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]
  • Ahmadi, Nadia Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
  • 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]
  • Amini, Khatereh Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
  • 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]
  • 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]

B

  • 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]
  • 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]
  • 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]

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]
  • 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

  • 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]
  • 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]
  • 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]

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]
  • 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]

G

  • Ghani, Shima Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
  • 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]
  • 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]
  • 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]
  • 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, 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

  • 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]

K

  • 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, 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]
  • 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]
  • 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 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]
  • 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]
  • 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]
  • Mincione, Antonio Instrumental texture properties of Spanish turrón, Italian torrone and French nougat [Volume 1, Issue 2, 2018, Pages 91-96]
  • 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]
  • 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, 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]
  • 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]
  • 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, 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]
  • 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]
  • 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]
  • 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]
  • 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]

P

  • Panahi, Bahman Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
  • 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]
  • Piravi-vanak, Zahra MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
  • 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]

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]
  • 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]
  • 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]

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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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, 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]
  • Sheikholeslami, Zahra Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
  • 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]
  • 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]

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]
  • 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]
  • 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]