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Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours
Armin Ghasemi, Zahra Emam-Djomeh, Peyman Mahastishotorbani, Mohammad Jouki, هما Behmadi
Abstract - Full Text (PDF)
Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods
Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Alireza Soleimanipour, Naser Behnampour
Abstract - Full Text (PDF)
Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum
nishtman sattari, Fardin Mirahmadi, Kambiz Hassanzadeh
Abstract - Full Text (PDF)
Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil
mohammad ganje, atefeh gharejeloo, sajad ghaderi
Abstract - Full Text (PDF)
The effects of technology spillovers on private sector investment in Iran's food-agricultural industries
aliasghar baharloo, Seyed Abdulmajid Jalaee Esfandabadi, Mohsen Zayanderoodi
Abstract - Full Text (PDF)
Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product
Reza Karimi
Abstract - Full Text (PDF)
The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom
فاطمه nejabi, Mahmoud Rezazadbari, hadi almasi, saber amiri
Abstract - Full Text (PDF)
Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil
Nooshin Amiri, Alireza shahab, Mohammad Reza Eshaghi
Abstract - Full Text (PDF)
Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice
Hossein Zareimanesh, Kambiz Jahanbin, Ahmad Rajaei Najafabadi
Abstract - Full Text (PDF)
Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study
Mohammad Noshad, Behrooz Alizadeh Behbahani, Hassan Barzegar
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Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder
Mohammdreza Sahraeian, Afsaneh Taheri, mohammad ganje
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Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems
Aghdas Taslimi, Mohsen Barzegar, Mohammad Ali Sahari, Khadijeh Khoshtinat, Mohammad Hossein Azizi
Abstract - Full Text (PDF)
Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: “in vitro”
Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Noshad
Abstract - Full Text (PDF)
Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro
Behrooz Alizadeh behbahani, Mohammad Noshad, Hassan Barzegar
Abstract - Full Text (PDF)
Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period
Abolhasan Sabet Solat, Hossein Jouyandeh, Mohammad Hojjati, Hassan Barzegar
Abstract - Full Text (PDF)
Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period
Abolhasan Sabet Solat, Hossein Jouyandeh, Mohammad Hojjati, Hassan Barzegar
Abstract
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Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative floursArmin Ghasemi, Zahra Emam-Djomeh, Peyman Mahastishotorbani, Mohammad Jouki, هما Behmadi
Abstract - Full Text (PDF)
Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methodsMahdi Kashaninejad, Aman Mohammad Ziaiifar, Alireza Soleimanipour, Naser Behnampour
Abstract - Full Text (PDF)
Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasumnishtman sattari, Fardin Mirahmadi, Kambiz Hassanzadeh
Abstract - Full Text (PDF)
Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oilmohammad ganje, atefeh gharejeloo, sajad ghaderi
Abstract - Full Text (PDF)
The effects of technology spillovers on private sector investment in Iran's food-agricultural industriesaliasghar baharloo, Seyed Abdulmajid Jalaee Esfandabadi, Mohsen Zayanderoodi
Abstract - Full Text (PDF)
Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the productReza Karimi
Abstract - Full Text (PDF)
The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroomفاطمه nejabi, Mahmoud Rezazadbari, hadi almasi, saber amiri
Abstract - Full Text (PDF)
Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oilNooshin Amiri, Alireza shahab, Mohammad Reza Eshaghi
Abstract - Full Text (PDF)
Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juiceHossein Zareimanesh, Kambiz Jahanbin, Ahmad Rajaei Najafabadi
Abstract - Full Text (PDF)
Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory studyMohammad Noshad, Behrooz Alizadeh Behbahani, Hassan Barzegar
Abstract - Full Text (PDF)
Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powderMohammdreza Sahraeian, Afsaneh Taheri, mohammad ganje
Abstract - Full Text (PDF)
Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systemsAghdas Taslimi, Mohsen Barzegar, Mohammad Ali Sahari, Khadijeh Khoshtinat, Mohammad Hossein Azizi
Abstract - Full Text (PDF)
Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: “in vitro”Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Noshad
Abstract - Full Text (PDF)
Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitroBehrooz Alizadeh behbahani, Mohammad Noshad, Hassan Barzegar
Abstract - Full Text (PDF)
Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage PeriodAbolhasan Sabet Solat, Hossein Jouyandeh, Mohammad Hojjati, Hassan Barzegar
Abstract - Full Text (PDF)
Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage PeriodAbolhasan Sabet Solat, Hossein Jouyandeh, Mohammad Hojjati, Hassan Barzegar
Abstract