A

  • Academic research A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

  • Acidic extraction Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

  • Acidified vegetables Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Acrylamide Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]

  • Activation energy Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

  • Active film 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]

  • Aloe Vera Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]

  • Aloe vera gel Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]

  • Alveograph Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]

  • ANN 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]

  • Antibacterial Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]

  • Antibacterial Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]

  • Antidiabetic 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]

  • Antimicrobial Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]

  • Antimicrobial Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]

  • Antimicrobial The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

  • Antimicrobial activity 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]

  • Antimicrobial activity 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]

  • Antimicrobial activity The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]

  • Antimicrobial activity 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]

  • Antioxidant Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]

  • Antioxidant The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

  • Antioxidant 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]

  • Antioxidant activity Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]

  • Antioxidant activity Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

  • Antioxidant activity Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • Antioxidant activity Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]

  • Antioxidant activity Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]

  • Antioxidant activity Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

  • Antioxidant activity 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]

  • Antioxidant activity 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]

  • Anti-proliferation Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]

  • Artificial Intelligence Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]

  • Artificial rosewater 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]

  • Atomic absorption spectrophotometer Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]

  • Atomic Absorption Spectroscopy Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

B

  • Bagasse 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]

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

  • Balangu gum 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]

  • Barbari bread Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

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

  • Barberry juice 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]

  • Basil seed gum 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]

  • Basil seed mucilage 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]

  • Beef meat 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]

  • Bioactive compounds Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]

  • Bioactive peptides 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]

  • Biocomposite The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • Bioconversion 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]

  • Black mulberry pomace Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]

  • Bleaching The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • Box-Behnken A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]

  • Bulk density 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]

C

  • Canning Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Canola Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • Canonical Ensemble Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]

  • Carboxy methyl cellulose Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]

  • Cardamom 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]

  • Carvacrol Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]

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

  • Chemical and microbial profile 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]

  • Chemical composition Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]

  • Chemical composition Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]

  • Chicken breast 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]

  • Chicken nugget 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]

  • Chocolate milk 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]

  • Citron Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]

  • Coating 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]

  • Cold plasma Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Consumer health An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]

  • Controlled storage Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]

  • Cookie 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]

  • CPP A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]

  • Crosslinking Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • Crystallization PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]

  • Curcumin 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]

  • Curcumin The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]

  • Curcumin Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • Cytotoxicity Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]

D

  • Date juice Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]

  • Date seed Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]

  • Date seed oil Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]

  • Degradation and Dissolution rate Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

  • Delivery systems Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • Diffusion coefficient Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Dough Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • DPPH Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]

  • Drug Carrier 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]

  • Drying Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Drying models Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

E

  • Edible active coating 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]

  • Edible coating 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]

  • Edible coating 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]

  • Edible film Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]

  • Edible film Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]

  • Edible film Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]

  • Effective diffusivity Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

  • Egg white 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]

  • Egg white Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Egg white proteins 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]

  • Emergency food rations 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]

  • Emulsion stability 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]

  • Environmental impact Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]

  • Enzymatic hydrolysis 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]

  • Essential oil Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]

  • Essential oil Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]

  • Essential oil Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]

  • Essential oil Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]

  • Extraction methods Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]

  • Extraction rate Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]

F

  • Farinograph Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • Fatty acid composition Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]

  • Fatty acids Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]

  • Fennel extract 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]

  • Fermented vegetables Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Fish The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]

  • Flat bread 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]

  • Flavored yogurt Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]

  • Flocculation 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]

  • Fluorescence spectroscopy 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]

  • Food Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]

  • Food adulteration A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]

  • Food packaging Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]

  • Food safety An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]

  • Formalin Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]

  • Fresh fruit 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]

  • Frying Oil Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • Functional The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

  • Functional Food 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]

  • Functional foods Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]

G

  • Gas chromatography-mass spectrometer Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]

  • GC-Mass 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]

  • GC-MS Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]

  • GC-MS Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]

  • GC-MS Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]

  • GC–MS 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]

  • Genetic Algorithm 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]

  • Ginger Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]

  • Gluten-free cakes Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]

  • Green biosynthesis The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]

H

  • Health benefits Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • Hoover Thermostat Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]

  • Hot air convective drying Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]

  • Hydrocolloid Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [Volume 4, Issue 1, 2021, Pages 94-98]

  • Hydrolytic activities 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]

I

  • Industry A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

  • Infrared heating 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]

  • Infrared radiation 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]

  • Inhibition Zone (IZ) Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]

  • Innovation A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

  • Inulin 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]

  • IRQWI 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]

  • IR thermal processing 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]

J

  • Juice 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]

K

  • Kalutah date Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]

  • Kebab TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • Kefiran Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]

  • Ketchup The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

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

  • Kinetic models Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

L

  • LDPE The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • Lipase enzyme 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]

  • Lipid oxidation 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]

  • Lysozyme immobilization 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]

  • Lysozyme-Xanthan conjugate 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]

M

  • M5 decision tree Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]

  • Machine Vision Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]

  • Mathematical Modeling Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Maxwell model 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]

  • Mazafati date Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]

  • Mazafati date 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]

  • MCPD analysis MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]

  • Mechanical properties Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]

  • Mechanical properties Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]

  • Mechanical properties Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]

  • Mechanical properties Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]

  • Mechanical properties The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • Membrane 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]

  • Microbial changes Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Microbial decontamination 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]

  • Microbial properties 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]

  • Microcapsules Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [(Articles in Press)]

  • Microfiltration 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]

  • Microwave assisted extraction Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]

  • Microwave associated extraction Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]

  • Milk-fat A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]

  • Mineral Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

  • Minimum inhibitory concentration (MIC) Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]

  • Modification Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]

  • Mohammadi rose flower 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]

  • Monofloral honey Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

N

  • Nanocapsules Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]

  • Nanocarrier Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • Nanocomposite Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]

  • Nanocomposite The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]

  • Nano composite PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]

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

  • Nanostructures An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]

  • Nanotechnology An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]

  • Natural antioxidants 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]

  • Natural food colors The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]

  • Natural Polymer 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]

O

  • Olive extract 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]

  • Optimization 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]

  • Optimization A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]

  • Optimization Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]

  • Oral drug delivery 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]

  • Original rosewater 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]

  • Ozone 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]

P

  • Palm Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]

  • Particle size 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]

  • Particle size 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]

  • Pasta 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]

  • Pectin Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]

  • Pectin A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]

  • Perturbation Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]

  • Phenyl ethyl alcohol 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]

  • Physical properties 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]

  • Physical properties 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]

  • Physicochemical Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

  • Physicochemical properties Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]

  • Physicochemical properties 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]

  • Pistachio peel 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]

  • Plant extract Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]

  • Poly ethylene terephthalate PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]

  • Polyphenols Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [(Articles in Press)]

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

  • Potato Chips Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]

  • Pressure Tensor Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]

  • Probiotic 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]

  • Probiotics Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]

  • Protein aggregation Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Protein beverage 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]

Q

  • Quality and shelf life 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]

  • QuEChERS method 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]

  • Quince puree Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]

R

  • Radical scavenging activity 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]

  • Raisin concentrate 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]

  • Recognizing algorithms Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]

  • Reducing power 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]

  • Relaxation test 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]

  • Response surface Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]

  • Rheological properties 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]

  • Rheological properties 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]

  • Rheological properties Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

  • Rheology Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]

  • Rheology Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]

  • Rhubarbs slices Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

  • Roman Anise 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]

  • Rosemary 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]

  • RSM Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]

S

  • Saccharides Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Saffron Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]

  • Saffron Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [(Articles in Press)]

  • Saffron stigma Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Sagez 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]

  • Sensitivity analysis Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]

  • Sensory properties Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]

  • Shelf life The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [(Articles in Press)]

  • Shortening Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]

  • Silver carp 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]

  • Sinapic acid 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]

  • Sitosterol A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]

  • Smoked dried 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]

  • Sodium caseinate 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]

  • Somas if MAE PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]

  • Sour cherry Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]

  • Species detection TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • Spray dryer 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]

  • Stamen Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]

  • Storage studies Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Submerge fermentation 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]

  • Sugar free beverage Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]

  • Sumac 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]

  • Sun dried 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]

  • Sunflower meal 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]

  • Sweet lemon 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]

  • Synergistic effect The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]

  • Synthetic antioxidant 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]

T

  • TaqMan probe TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • Technology transfer A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

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

  • Thermal characteristics Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Thermal processing Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]

  • Thermal processing Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • Thermal properties Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]

  • Thermal treatment Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]

  • Thin-layer drying Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

  • Thousand Island dressing Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]

  • Total flavonoid content Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

  • Total phenol content Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

  • Trans fatty acids Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]

  • Transgenic products 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]

  • Transglutaminase Enzyme Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • Transmission Electron Microscopy PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]

  • Trout farm 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]

  • Trout fish waste Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]

U

  • UF Cheese 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]

  • Ultrafiltrated white cheese 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]

  • Ultra-filtration Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]

  • Ultrasound 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]

  • Ultrasound assisted extraction Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

  • University A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

V

  • Vacuum packaging 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]

  • Virgin Olive Oil Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

W

  • Walnut green husk The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

  • Water extracts 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]

  • Watermelon peel Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

  • Water quality 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]

  • Water-vapor permeability Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]

  • Wheat flour Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]

  • Whey protein isolate 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]

  • Whey proteins 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]

  • White brined cheese 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]

X

  • Xanthan 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]

Z

  • Zein 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]

  • Zoulang Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]