1.

Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta

Volume 20, Issue 6, January and February 2025, Pages 119-136
Farnaz Fallahpour Sichani; Hajar Abbasi

2.

Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM)

Volume 17, Issue 5, November and December 2021, Pages 785-802
Nasim Najafi; Hajar Abbasi

3.

Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

Volume 14, Issue 2, May and June 2018, Pages 217-228
Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi

4.

Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum

Volume 19, Issue 2, July and August 2023, Pages 365-381
Samira Farizad; Hajar Abbasi

5.

Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil

Volume 14, Issue 2, May and June 2018, Pages 411-426
Fatemeh Bahrami Maghsudbeki; Hajar Abbasi; Mohammad Goli

6.

Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging

Volume 19, Issue 6, January and February 2024, Pages 125-141
Nasim Najafi; Hajar Abbasi

7.

Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology

Volume 18, Issue 4, September and October 2022, Pages 397-413
Marjan Teimorimanesh; Hajar Abbasi

8.

The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey

Volume 16, Issue 1, March and April 2020, Pages 85-101
Fatemeh Khodaian; Hajar Abbasi


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