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Number of Journals52
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1.

Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran

Volume 13, Issue 2, May and June 2017, Pages 273-281
Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari
2.

Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

Volume 13, Issue 6, January and February 2018, Pages 117-130
Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari
3.

Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Volume 13, Issue 4, September and October 2017, Pages 503-516
Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri
4.

Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying

Volume 11, Issue 5, November and December 2015, Pages 597-607
Fatemeh Roshani; Sara Movahhed; Hossein Ahmadi Chenarbon
5.

Mathematical simulation of heat and mass transfer in convectional drying of carrot, pretreated by ultrasound and microwave

Volume 7, Issue 1, 2017, Pages 97-113
R. Rostami Baroji; S. S. Seiiedlou Heris; J. Dehghannya
6.

Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process

Volume 10, Issue 4, January 2015, Pages 349-362
Mahdi Barmour; Jalal Dehghan nia; Babak Ghanbarzadeh
7.

The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit

Volume 13, Issue 4, September and October 2017, Pages 517-527
Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari
8.

The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin

Volume 11, Issue 6, January and February 2016, Pages 758-769
Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri


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