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The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient Shahram Mozaffar, رادی Radi, Sedigheh Amiri
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Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses Seyedeh Elham Mousavi Kalajahi,
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Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate setare pahlavanzade, dariush khademi shurmasti
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Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology Amir Daraei Garmakhany, Narjes Aghajani, Mohsen Dalvi-Isfahan
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Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria yasamin latifi, Maral Behzadinia, Sepide Qara, Pegah Parhizkar, Mohammad Abbasi, zahra jafari
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Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad Dinasadat Mousavian, Abdorreza Mohammadi Nafchi, Leila Nouri
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Antioxidant activity, α-amylase and α-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. Maryam Alavi, Tabarsa Mehdi, Hassan Ahmadi Gavlighi
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Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles Hooshang Kamelan, mostafa mazaheritehrani, Mohammad Reza edalatiane, Seyed Mohammad Ali Razavi, Mohammad hossein Haddad khodaparast
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Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3 Shila Berenjy, leila Nateghi
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Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt anis jafari, Mahsa Tabari, mojgan emtiyazjoo
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Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) Shiva Ghasemi, Mostafa Ghasemi, mohammad ali nejatian, Majid Golmohammadi
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Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods Ali Ganjloo, Mohsen Zandi, Mandana Bimakr, Samaneh Monajem
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Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage Marzieh Omidi-mirzaei, Mohammad Hojjati, Behrooz Alizadeh behbahani, Mohammad Noshad
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Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process mohsen Dalvi-Isfahan, Amir Daraei Garmakhany
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Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio Maryam Khamoushi, Mohammadreza Khani, Abdollah Ghasemi Pirbalouti
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Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage Roghayeh Soltani, Sodeif Azadmard Damirchi, Mehdi Gharakhani, Mohammadali Torbati
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The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries Fatemeh Erami, Elham Alehosseini, Seid Mahdi Jafari
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Role of glass transition temperature in color and textural changes of dried fig Fojan Badii
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investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods Parichehr Hanachi, Marjan Hosseinpoor
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Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from Buffalo´s colostrum & milk Shahram Salar, Sara Jafarian, Seyed Ali Mortazavi, Leila Roozbeh nasiraie
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Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake zahra rostami, yahya maghsoudlou, Mehran Ahami, mohammad ghorbani, sedighe tavasoli talarposhti
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Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it Maryam Nekoueian, Dornoush Jafarpour
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Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry Hasan Kiani, Babak BEHESHTI, Ali Mohamad Borghei, Mohammad Hashem Rahmati
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Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 Maryam Mazrae Sefidi, Seyed Ali Yasini Ardakani, Reyhaneh Ehterami, Nazgol Haghstan, mitra kimiaee, Somayeh Mousavi Nodoushan
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Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce Hayedeh Gorjian, Zeynab Raftani Amiri, Jafar Mohammadzadeh Milania, Nader Ghaffari Khaligh
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Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Noshad
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Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method zahra khodakaramifard, حسین زاده Hosseinzadeh, Alireza Shirazinejad
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Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) mahdis moradi, , , ,
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The study of moisture kinetics and mass transfer parameters during hot air frying in potato chips mahdieh hosseini, Habibollah Mirzaei, Aman Mohamad Ziaiifa, Hosseinali Tash shamsabadi, Ali Motamedzadegan
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A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing MASOUD KAZEMINIA, hamidreza shabani, ehsan aali, razzagh mahmodi
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