1.

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Volume 16, Issue 1, March and April 2020, Pages 117-129
Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

2.

Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Volume 19, Issue 6, January and February 2024, Pages 143-166
Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

3.

Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics

Volume 13, Issue 2, May and June 2017, Pages 214-226
Mina Kargozari; Leila Bagheri; Alireza Mohammadi

4.

Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt

Volume 8, Issue 2, July 2012
Elnaz Milani; Hajar Naeemi; Seyed Ali Mortazavi; Arash Koocheki

5.

Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

Volume 8, Issue 2, July 2012
Nasrin Faraji; Mohammad Alizadeh khaled abad; Asghar Khosrowshahi; Soheila Faraji

6.

Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features

Volume 16, Issue 5, November and December 2020, Pages 525-540
Messiah Sarfarazi; Mohebbat Mohebbi; Mahdi Saadatmand-Tarzjan; Ali Mirshahi

7.

The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough

Volume 14, Issue 2, May and June 2018, Pages 439-449
Ryhaneh Moghaddasi; Sara Movahhed; Hossein Ahmadi Chenarbon


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