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Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design hadiseh cheraghian, masoomeh Mehraban sangatash
*, Reza Karazhyan, Zahra Nazari
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The formulation of low-fat cupcake by using Plantago major L. gum SHIRIN RAHIMI, zahra sheikholeslami
*, Seyed Mahdi Seyedain Ardebili
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Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa Arefeh Kordjazi, Reza Farahmandfar
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Extraction of pentosans from wheat bran by conventional and combined methods Mina Emamiyan, رادی Radi, Sedigheh Amiri, Hamidreza Akhavan
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Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake Mohhamad Hani Ashoori, Sara Movahed
*, Orang Eyvazzadeh
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Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme Sedigheh Yazdanpanah
*, Shadi Jokar
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Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro Hadi Tanavar, Hassan Barzegar
*, Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia
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Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate Behrooz Alizadeh behbahani, Fereshteh Falah, Alireza Vasiee, farideh tabatabaei yazdi
*, Seyed Ali Mortazavi
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Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar Seyedeh Elham Mousavi Kalajahi
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Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging sanae mousapour balegh
*, Seyed Ali Yassini Ardakani
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Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology Hojjat Bakeshlou
*, Mir Khalil Pirouzifard, Mohammad Alizadeh, Saber Amiri
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Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake maral rajabi, zahra sheikholeslami
*, morteza Almasi
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The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf Leila Haghjoo, Hassan Barzegar
*, Hossein Jooyandeh
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The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties Atefeh sadat Hashemi garmdareh, Mohammad Goli
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The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits Sona Torabı, Forogh Mohtarami
*, Mohammad Reza Dabbagh Mazhary
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