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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 10, Issue 39 (2013)
Changes of oil content and total polyphenol in three varieties of olives during the course of maturation
P. 9-1
Abstract
(8619 Views)
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(4640 Downloads)
Olive oil in the diet of obese children
P. 11-17
Abstract
(8625 Views)
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Full-Text (PDF)
(3178 Downloads)
Effect of climate of the growth of the olives fruit on the pigments of the Irainian extra virgin olive oils
P. 19-29
Abstract
(9082 Views)
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Full-Text (PDF)
(2978 Downloads)
Physico-chemical properties and nutritional indexes of cultivars during table olive processing
P. 31-41
Abstract
(9754 Views)
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Full-Text (PDF)
(3242 Downloads)
Effect of the temperature on ∆ECN42 of Iranian olive oil
P. 41-48
Abstract
(8274 Views)
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Full-Text (PDF)
(3967 Downloads)
The effect of carotenoids content on the oxidative stability of Iranian extra virgin olive oils
P. 49-60
Abstract
(8491 Views)
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Full-Text (PDF)
(4347 Downloads)
Evaluation of oxidative stability of olive oil
P. 61-75
Abstract
(12995 Views)
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(12040 Downloads)
The role of national and international standards on quality and purity criteria for olive oil.
P. 77-83
Abstract
(8522 Views)
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Full-Text (PDF)
(6710 Downloads)
Effect of rosemary, oregano and mint powders on oxidative stability and fatty acid profile of olive oil
P. 85-95
Abstract
(8531 Views)
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Full-Text (PDF)
(3088 Downloads)
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