Journal of Food and Bioprocess Engineering

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, 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, Habib Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
Abbasi Rad, Sara Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
Abiri, Ana Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
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]
Adassooriya, Nadeesh Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
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]
Afshin, Faezeh Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
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 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]
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]
Akangbe, Olubukola Adebowale Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]
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]
Akinwale, Gabriel Tolulope Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]
Albaseer, Saeed S. Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]
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]
Alizadeh Behbahani, Behrooz Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
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]
Amanlou, Massoud Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
Amini, Khatereh Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
Amininasab, Mohammad Hossein Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City) [Volume 5, Issue 2, 2022, Pages 178-188]
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]
Anvar, Amirali Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
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]
Askari, Gholamreza Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
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]
Ataee, Maryam Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
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

Baghaei, Homa Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
Baghaei, Homa Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
Baghaie, Homa The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
Bagheri, Khadijeh The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
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]
Bahari, Abbas The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
Bahrami, Maryam Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
Baidhe, Emmanuel Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
Balimunsi, Hussein Kivumbi Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
Bamidele, Inioluwa Abosede Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation [Volume 6, Issue 1, 2023, Pages 100-106]
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]
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]
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, Mousa Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
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]
Bolade, Mathew Kolawole Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation [Volume 6, Issue 1, 2023, Pages 100-106]
Bolandi, Marzieh The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
Bolandi, Marzieh Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]

C

Carbonell-Barrachina, Angel Antonio Instrumental texture properties of Spanish turrón, Italian torrone and French nougat [Volume 1, Issue 2, 2018, Pages 91-96]
Chandrasekara, A. Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet) [Volume 6, Issue 1, 2023, Pages 34-42]
Chiranthika, N. N. G. Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet) [Volume 6, Issue 1, 2023, Pages 34-42]
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]
Dandago, Munir Abba Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
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, Samira Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
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]
Dören, László Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]

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]
Ekrami, Mohammad Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [(Articles in Press)]
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]
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]
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]
Emam-Djomeh, Zahra Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [(Articles in Press)]
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]
Esfahani, Azadeh Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
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]
Farahmand, Elham Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [(Articles in Press)]
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]
Farhadi, Sahra Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages [Volume 5, Issue 2, 2022, Pages 99-108]
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]
Farhoosh, Reza Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
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]
Fazlara, Ali Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
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 [Volume 4, Issue 2, 2021, Pages 146-152]

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]
Ghaffari-Moghaddam, Mansour Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
Ghamari, Fatemeh Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
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]
Ghiafehdavoodi, Mahdi Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
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]
Ghods-rohani, Mohsen Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
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]
Ghomi, Hamidreza Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
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]
Golmakani, Mohammad-Taghi Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
Golshan Tafti, Abolfazl Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
Gunathilake, Katugampalage Don Prasanna Priyantha Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
Gunathilake, Katugampalage Don Prasanna Priyantha Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
Gunathilake, Katugampalage Don Prasanna Priyantha Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
Gunathilake, KDPP Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]
Gunathilake, K. D. P. P. Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet) [Volume 6, Issue 1, 2023, Pages 34-42]

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]
Hagh Nazari, Simin The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
Hajiaghaei, Marziyeh Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
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, Bahram Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
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]
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]
Hematian, Fahimeh The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
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]
Hesari, Javad Edible coating for different types of cheeses: A review [Volume 5, Issue 2, 2022, Pages 115-122]
Hettiarachchi, Chalani Oshala Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, 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]
Hojjati, Mohammad Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
Hosseini, Ahmad Reza Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
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 Mohamad Hashem Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
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]

I

Iliyasu, Raliya Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
Illeperuma, Dona Chamara Kumari Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]

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]
Jafari Shad, Amin Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
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]
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]
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]
Janarny, Ganesamoorthy Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
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]
Javanmarddakheli, Majid Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages [Volume 5, Issue 2, 2022, Pages 99-108]
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]
Jebraeili, Samaneh Edible coating for different types of cheeses: A review [Volume 5, Issue 2, 2022, Pages 115-122]
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]
Jooyandeh, Hossein Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]

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, Adel Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
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, Mahdi Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
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]
Karimi, Safoora Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
Karimi, Safoora Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
Karimi, Somaye Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
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]
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]
Keshavarz Moghadam, Saeed Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
Keyvani bostanabad, Majid Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
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]
Khajeh, Mostafa Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
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]
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]
Khalili, Samaneh Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
Khatibi, Ali Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
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]
Khodaiyan, Faramarz Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
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 Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
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]
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]
Kigozi, Julia Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
Knezevic, Desimir The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
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 Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
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]
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]
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 [Volume 4, Issue 2, 2021, Pages 146-152]
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

Maghsoudi, Ali Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
Mahdie, Hossein Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
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]
Manafi Dizajyekan, Mahnaz Edible coating for different types of cheeses: A review [Volume 5, Issue 2, 2022, Pages 115-122]
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]
Mehdipour Biregani, Zeinab Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
Mincione, Antonio Instrumental texture properties of Spanish turrón, Italian torrone and French nougat [Volume 1, Issue 2, 2018, Pages 91-96]
Minhas, Kuldip Singh Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
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]
Mirdamadi, Saeed Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
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, Amir Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
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, Ata Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
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]
Mohammadi, Shabnam Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
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]
Mohammadi Nafchi, Abdorreza The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
Mohammadi Nafchi, Abdorreza Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
Mohammadi Nafchi, Abdorreza Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
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]
Mohebi, Mohabbat Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
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]
Mojani-Qomi, Mansooreh Sadat Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
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]
Monazami, Hosein The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
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 [Volume 4, Issue 2, 2021, Pages 146-152]
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]
Moradi Marnilo, Sepideh Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
Mortazavi, Seyed Ali Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
Mortazavi, Seyed Ali Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
Mortazavi, Seyed Ali Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
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]
Moslehishad, Maryam Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
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]
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]
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]
Motamedzadegan, Ali Health impacts and functional properties of lycopenes: A Review [Volume 5, Issue 1, 2022, Pages 24-33]
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]
Mozafari, Ali Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
Muhammad, Abdulkarim Sabo Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
Munaweera, Imalka Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]

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]
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]
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]
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]
Nemati, Azita Health impacts and functional properties of lycopenes: A Review [Volume 5, Issue 1, 2022, Pages 24-33]
Niakousari, Mehrdad Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
Niakousari, Mehrdad Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
Niazi, Atefeh Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
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]
Noshad, Mohammad Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
Noshad, Mohammad Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
Noshad, Mohammad Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
Nouri, Leila Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
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

Oladipupo, Olakunle Danladi Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]
Oyewale, Olufunmilayo Oyenike Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
Oyewale, Olufunmilayo Oyenike Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]

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]
Payandeh, Khoshnaz Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City) [Volume 5, Issue 2, 2022, Pages 178-188]
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]
Perera, Niranjalie Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
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]
Rakabizadeh, Bahareh Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan [Volume 5, Issue 2, 2022, Pages 136-140]
Ranaweera, Kamburawala Kankanamge Don Somathilaka Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
Ranaweera, KKDS Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]
Ranjbar Nedamani, Azadeh RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
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]
Rastegarzadeh, Saadat Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
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]
Razavi, Sayed Hadi Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [(Articles in Press)]
Razavi, Sayed Hadi Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
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]
Razavi, Seyed Mohammad Ali Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
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]
Rezaeinezhad, Alireza Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
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]
Rownaghi, Marzieh Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]

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]
Sadeghi, Alireza The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
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]
Sahari, Mohammad Ali Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
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]
Salami, Maryam Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
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]
Samarasinghe, Haththotuwa Gamage Amal Sudaraka Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
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]
Sarani, Atena The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
Sarmasti, Maryam Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
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]
Sethunga, Maheshika Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]
Seyedi, Somaye Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
Sffari Samani, Elnaz Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
Shafiee, Mojtaba Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
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, Fakhri Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
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]
Sharifi, Akram Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
Sharifi, Akram Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
Sharifi, Alireza Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
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]
Sharifzadeh, Shady Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
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 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]
Shavandi, Mahdi The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
Sheibani, Nader Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
Sheikhnejad, Reza Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
Sheikholeslami, Zahra Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
Sheikholeslami, Zahra Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
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]
Tabibian, Seyed Abolfazl Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
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]
Tabib Mahmoudi, Fatemeh Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
Tadayoni, Mehrnoosh Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan [Volume 5, Issue 2, 2022, Pages 136-140]
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]
Thaksala, Haloluwe Kankanamge Shanthi Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
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]
Torabizadeh, Homa Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]

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]
Velayatzadeh, Mohammad Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City) [Volume 5, Issue 2, 2022, Pages 178-188]

W

Wanigasinghe, Hasini Geethma Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]

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]
Zolfaghari, Mahbobeh Sadat Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
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]

Journal of Food and Bioprocess Engineering

Author Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

R

S

T

V

W

Y

Z