Journal Management System

Number of Journals	52
Number of Issues	2,119
Number of Articles	21,944
Article View	93,917,845
PDF Download	28,505,723


1.	Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression
	Volume 17, Issue 1, March and April 2021, Pages 107-120
	Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad
	View Article PDF 1.64 M

2.	Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression)
	Volume 15, Issue 5, November and December 2019, Pages 543-563
	Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad
	View Article PDF 811.42 K

3.	Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression
	Volume 19, Issue 5, November and December 2023, Pages 577-591
	Seyed Mohammad Ali Razavi; Morteza Kashaninejad
	View Article PDF 840.26 K

4.	Statistical Modeling of Soil Salinity on Large Scale
	Volume 31, Issue 3, July 2018, Pages 929-942
	Yousef Hasheminejhad; Mehdi Homaee; Ali Akbar Noroozi
	View Article PDF 414.24 K

5.	Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods
	Volume 13, Issue 5, November and December 2017, Pages 663-679
	Amir Pourfarzad; Mahdi Karimi; Zahra Ahmadian; Sudiyeh Hejri-Zarifi; Siamak Gheibi
	View Article PDF 792.51 K

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Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression)

Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression

Statistical Modeling of Soil Salinity on Large Scale

Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods