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