A
-
Aalami, Mehran
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Abbasi Rad, Sara
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
-
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]
-
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]
-
Askari, Gholamreza
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Askari, Gholamreza
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
-
Atai Salehi, Esmail
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
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]
-
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
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Azizi-Lalabadi, Maryam
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
B
-
Baghi, Mehdi
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Bahrami, Maryam
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
-
Barzegar, Hassan
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Behmadi, Homa
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
C
-
Chobert, Jean-Marc
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
D
-
Dabbagh Moghaddam, Arasb
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Dehghan, Parvin
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Dehghani, Sara
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Didar, Zohreh
Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol [Volume 2, Issue 2, 2019, Pages 113-118]
E
-
Ebrahimzadeh Mousavi, Zeinab
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
-
Ehsani, Ali
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
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]
G
-
Ghani, Shima
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Ghorbani, Khalil
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Golshan Tafti, Abolfazl
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
H
-
Hadi, Saeid
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Haertlé, Thomas
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Hemmati, Ali
Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students [Volume 2, Issue 1, 2019, Pages 19-24]
-
Hojjati, Mohammad
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
Hojjati, Mohammad
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Hosseini, Seyed Saeid
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Hosseini, Seyed Saeid
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
-
Hosseini Mazhari, Seyed Ziaeddin
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
J
-
Javadikia, Hossein
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
K
-
Karami, Mostafa
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Karami, Mostafa
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Karaminia, Ahmad
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Karimi, Mahdi
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
-
Kashaninejad, Mahdi
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Khakzad, Shller
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
Khezerlou, Arezou
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Khodaiyan, Faramarz
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
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]
L
-
Lotfian, Fahimeh
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
M
-
Mahdizadeh Barzoki, Zahra
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
-
Mahmoudi, Razzagh
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
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]
-
Moeini, Sohrab
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Mohammadian, Mehdi
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
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]
-
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]
-
Moslehi Shad, Maryam
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Motedayen, Ali Akbar
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Mousavi, Mir-Michael
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Mousavi, Mir-Michael
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]
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]
-
Noshad, Mohammad
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Nouri, Marjan
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
P
-
Panahi, Bahman
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Parseh, Hoda
Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria [Volume 2, Issue 1, 2019, Pages 7-12]
-
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]
-
Pourahmad, Rezvan
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
R
-
Rafiee-Tehrani, Morteza
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
-
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]
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]
-
Salami, Maryam
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Salimi, Maryam
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Salmanian, Hanie
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
-
Shahablavasani, Alireza
Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria [Volume 2, Issue 1, 2019, Pages 7-12]
-
Sharifan, Anousheh
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Sheikholeslami, Zahra
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
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]
V
-
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]
Y
-
Yosefzadeh sani, Sepideh
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
Z
-
Zaki Dizaji, Hassan
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
-
Ziaiifar, Aman Mohammad
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Zomorodi, Shahin
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
Your query does not match with any item