News

 Statistics

Number of Journals52
Number of Issues2,123
Number of Articles21,978
Article View94,074,025
PDF Download28,756,284
1.

Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake

Volume 17, Issue 5, November and December 2021, Pages 919-940
Hassan Sabbaghi
2.

Application of machine vision technology for visual assessment of microwave pre-treated donut

Volume 13, Issue 5, November and December 2017, Pages 867-879
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
3.

Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features

Volume 14, Issue 5, November and December 2018, Pages 817-827
Mahin Heydari Ashkezari; Mania Salehifar
4.

Effect of using apple and pimento on Physicochemical and Reological of donut

Volume 15, Issue 1, March and April 2019, Pages 67-76
Sepideh Aryaee Majd; Mania Salehifar
5.

Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

Volume 21, Issue 1, March and April 2025, Pages 1-12
Mahtab Moradnia; Akram Arianfar; Ali Mohamadi Sani; Zahra Sheikholeslami
6.

Optimization of the Formula and Process of Donut Enriched with Bagasse

Volume 15, Issue 5, November and December 2019, Pages 635-647
Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh
7.

Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life

Volume 18, Issue 2, May and June 2022, Pages 307-329
Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan
8.

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


Journal Management System. Powered by Sinaweb