1.

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

2.

Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology

Volume 17, Issue 1, March and April 2021, Pages 29-42
Mohammad Javad Golieh; Mohammad Goli

3.

Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

Volume 16, Issue 1, March and April 2020, Pages 73-84
Elnaz Shafie; Mohammad Goli

4.

Optimization of low-calorie sweet cream formulation via response surface methodology

Volume 14, Issue 6, January and February 2019, Pages 87-100
Fereshteh Hosseini; Zeynab Raftani Amiri

5.

Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties

Volume 18, Issue 6, January and February 2023, Pages 99-112
Amineh Avami; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi; Fatemeh Pourhaji

6.

Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin

Volume 17, Issue 4, September and October 2021, Pages 451-472
Hassan Sabbaghi

7.

The Effect of Mycorrhizal Fungus (Piriformospora indica) on the Morphological, Physiological and Biochemical Traits of the Medicinal Plant Stevia (Stevia rebaudiana) under Drought Stress

Volume 37, Issue 2, August 2023, Pages 453-465
E. Nabizadeh; M. Haghshenas; Kh. Ahmadi

8.

تاثیر اکسید نقره Ag2O بر الگوی بیان ژن های کلیدی درگیر در بیوسنتز ریبودیوزاید A در Stevia rebaudiana

Volume 9, Issue 2, January 0, Pages 67-72
علیرضا میرزایی; سارا دژستان; غلامرضا کاووسی; مهدی بهنامیان


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