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Enzymatic hydrolysis optimization of whey proteins for reducing phenylalanine using membrane filtration
Hasibi, F. 1, Nasirpour, A 2, Keramat, J. 3
Abstract - Full Text (PDF)
Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage
Khoshakhlagh, Kh. 1 , Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4
Abstract - Full Text (PDF)
Effect of inulin on the qualitative characteristics of cake
Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4.
Abstract - Full Text (PDF)
Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices
Mohamadi, M. 1 , Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3
Abstract - Full Text (PDF)
Effect of deep-frying processing on tylosin residue in meat
Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5
Abstract - Full Text (PDF)
Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria
Nasirpour, M. 1 , Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4.
Abstract - Full Text (PDF)
Evaluation of some variables affecting the acidification characteristics of liquid sourdough
Sarfaraz, A. 1, Azizi, M. H. 2, , Hamidi Esfahani, Z.3, Zafari, A .4
Abstract - Full Text (PDF)
The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage
Cheraghi Dehdezi, S. 1, Hamdami, N. 2
Abstract - Full Text (PDF)
Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds
Soleimanifar, M. 1, Niazmand, R. 2 , Shahidi Noghabi, M. 3
Abstract - Full Text (PDF)
Evaluation of antioxidant activity of bioactive peptides prepared from meat industry by-products
Meshginfar, N. 1 , Sadeghi mahoonak, A. R. 2 , Ziaiifar, A. M. 3, Kashaninejad, M. 2, Ghorbani, M. 2
Abstract - Full Text (PDF)
Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise
Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3
Abstract - Full Text (PDF)
Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise
Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3
Abstract - Full Text (PDF)
Evaluation of some rheological and sensory properties of instant yoghurt
Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 , Seyedein Ardebili , S. M. 3
Abstract - Full Text (PDF)
Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products
Nejati, F. 1, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4
Abstract - Full Text (PDF)
Effect of tomato paste production stages on decreasing diazinon residue
Baratian Ghorghi, Z. 1 , Sadeghi Mahoonak, A. R. 2, Ghorbani, M. 2, shaeghi, M. 3
Abstract - Full Text (PDF)
Using response surface methodology to evaluation and
optimization of dough mixing time on quality
properties of barbari bread
Razavizadegan jahromi, S. H. 1, Tabatabaee yazdi, F. 2, Karimi, M. 3,
Mortazavi. S. A. 4
Abstract - Full Text (PDF)
Effect of microwaves on physicochemical properties of corn and oat starches
Mazjoobi, M. 1, Falsafi, S. R. 2
Abstract - Full Text (PDF)
Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county
Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3, Khadiri, B. 4 , Keshavarz, H.5
Abstract - Full Text (PDF)
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Enzymatic hydrolysis optimization of whey proteins for reducing phenylalanine using membrane filtration
Hasibi, F. 1, Nasirpour, A 2, Keramat, J. 3Abstract - Full Text (PDF)
Study of quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage
Khoshakhlagh, Kh. 1 , Hamdami, N. 2, Shahedi, M. 3, Soleimanian-Zad, S.4Abstract - Full Text (PDF)
Effect of inulin on the qualitative characteristics of cake
Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4.Abstract - Full Text (PDF)
Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices
Mohamadi, M. 1 , Maskooki, A. M. 1, Mortazavai, S. A. 2, Kocheci, A. 2, Nahardani, M. 3, Pourfallah, Z. 3Abstract - Full Text (PDF)
Effect of deep-frying processing on tylosin residue in meat
Heshmati, A. 1, Kamkar, A. 2*, Salaramoli, J. 3, Hassan, J. 4, Jahed, Gh. 5Abstract - Full Text (PDF)
Antibacterial effect of aqueous extract of Artemisia aucheri, Artemisia sieberi and Hyssopus officinalis L. on the food borne pathogenic bacteria
Nasirpour, M. 1 , Yavarmanesh, M. 2, Mohhamadi Sani, A. 3, Mohamdzade Moghadam. M, 4.Abstract - Full Text (PDF)
Evaluation of some variables affecting the acidification characteristics of liquid sourdough
Sarfaraz, A. 1, Azizi, M. H. 2, , Hamidi Esfahani, Z.3, Zafari, A .4Abstract - Full Text (PDF)
The effect of storage types and conditions on The texture properties of dates (Kabkab variety) during storage
Cheraghi Dehdezi, S. 1, Hamdami, N. 2Abstract - Full Text (PDF)
Study and comparison of inhibitory and antioxidant activity of water-methanol extracts of black cumin, coriander and dill seeds
Soleimanifar, M. 1, Niazmand, R. 2 , Shahidi Noghabi, M. 3Abstract - Full Text (PDF)
Evaluation of antioxidant activity of bioactive peptides prepared from meat industry by-products
Meshginfar, N. 1 , Sadeghi mahoonak, A. R. 2 , Ziaiifar, A. M. 3, Kashaninejad, M. 2, Ghorbani, M. 2Abstract - Full Text (PDF)
Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise
Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3Abstract - Full Text (PDF)
Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise
Rahbari, M. 1, Aalami, M. 2, Kashaninejad, M. 3, Maghsoudlou, Y. 3Abstract - Full Text (PDF)
Evaluation of some rheological and sensory properties of instant yoghurt
Esmailzadeh Nasiri, M. 1, Abbasi, S. 2 , Seyedein Ardebili , S. M. 3Abstract - Full Text (PDF)
Genetic identification of cycloheximide-resistant yeasts isolated from traditional dairy products
Nejati, F. 1, Felis, G. 2, Babaei, M. 3, Fracchetti, F. 2, Tebaldi, M. 2, Torriani, S. 2, Tajbakhsh, A. 4, Barati, V. 4, Jalil, S. 4Abstract - Full Text (PDF)
Effect of tomato paste production stages on decreasing diazinon residue
Baratian Ghorghi, Z. 1 , Sadeghi Mahoonak, A. R. 2, Ghorbani, M. 2, shaeghi, M. 3Abstract - Full Text (PDF)
Using response surface methodology to evaluation and
optimization of dough mixing time on quality
properties of barbari bread
Razavizadegan jahromi, S. H. 1, Tabatabaee yazdi, F. 2, Karimi, M. 3,
Mortazavi. S. A. 4Abstract - Full Text (PDF)
Effect of microwaves on physicochemical properties of corn and oat starches
Mazjoobi, M. 1, Falsafi, S. R. 2Abstract - Full Text (PDF)
Survey the presence of coagulase positive staphylococcus aureus in cottage cheeses produced from sheep milk and sold in Marand county
Eslami, M. 1, Koohi, M. K. 2, Zadehashem, E. 3, Khadiri, B. 4 , Keshavarz, H.5Abstract - Full Text (PDF)