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Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants Boukaga Farmani, Samad Bodbodak
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Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs ELAHE BANAIE, Mojtaba Mojaverian, Seyed ali Hosseini yekani, Abbas Mirzaei
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Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran Morteza Norozi, Abolfazl Danayi
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Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C) nasrin afshar, N. Sedaghat, Mohammad Mohsenzadeh
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Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage Tahereh Kakouei, Esmaeil Ataye salehi, Elham Mahdian, Javad Fatahi Moghadam
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Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums Naghmeh Alaeii bakhsh, Alireza Faraji, Fariba Naghipour
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Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat Rohollah Pashaei Bahram, Afshin Javadi, Samad Bodbodak, Mostafa Araj khodaei
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Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18°C) sahar jalili
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The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour Mehdi Jalali, zahra sheikholeslami, Amir Hossein Elhami Rad, Mohammad Hossein Haddad Khodaparast, Mahdi Karimi
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Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa Zahra Ghafuri, ALI FAZLARA, Mahdi Pourmahdi broojeni, neda bavarsad
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Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips Seyede Zeynab Jafari, Sara Jafarian, Mohammad Hojjati, Leila Najafian
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Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace zahra rezvani, Amir Goli
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The effect of drying method on the qualitative and microbial properties of barberry leather Solmaz Khojastehmanesh, masoud dezyani, Fatemeh Shahdadi
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Crocin encapsulation in niosome and liposome carriers and investigation of their properties hannan lashkari
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The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase Elahe Abedi, Kiana Pourmohammadi
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Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes Mir hossein musavi, Mehdi Gharekhani, Kazem Alirezalu, Leila Roufegarinejad, Sodeif Azadmard_damirchi
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The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes Mahla Khoshali, Fatemeh Nazoori, Mahmood Raghami
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Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type Sima Taheri, Morteza Khomeiri, Ali Moayedi, Mehran Alami
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Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties iraj karimi sani, Mohammad Alizadeh
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The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator Parvaneh Sadeghzadeh Marandi, Afshin Javadi, Mohammad Reza Afshar Mogaddam
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Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum Sepideh Tabrizi, Elham Mahdian, Ali Mohmmadi Sani, Mahbobe Sarabi Jamab, Fatameh Oroojalian
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Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature Ali Hossienlou, Ahmad gharekhani, Amir Tukmechi
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Formulation of functional drink based on barley milk containing inulin and apple juice concentrate مریم محمدی زاده, Niloufar ostadhosein
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Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment kiana pourmohammadi, Elahe Abedi
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Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols Hassan Banitamim, Atefeh Pourjahed, Safoora Karimi, Mohammad Reza Assari
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Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake Fatemeh Jalili, Seyed Hadi Peighambardoust, Samad Bodbodak, Aref Olad Ghaffari
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Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes Narges Shahbazpour, Anousheh Sharifan, kianoush khosravi darani, Hedayat Hosseini
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The effect of drying method on some active ingredients of the extract of two species of Salvia Mohaddesea Jafari, Mohammad Sayyari, Ali Azizi
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Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography atena Pasban, Hassan Sadrnia, seyed ahmad shahidi, Mohebbat Mohebbi
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Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil haleh hemmati, Roghiye Ashrafi Yorghanlu, mahla piruzifard
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