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Number of Journals56
Number of Issues2,148
Number of Articles22,402
Article View101,250,227
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1.

Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili
2.

Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation

Homa Baghaei; Mohammad Javad Varidi; Mehdi Varidi
3.

Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model

Marzieh Shamshiri; Ali Mohamadi Sani; Mahboubeh Sarabi; Paria Rahnama Vosough; Massoumeh Mehraban Sangatash
4.

Identification and classification of three Iranian rice seed varieties in mixed samples by morphological features using image processing and Learning Vector Quantization neural network

Saeideh Fayyazi; Mohammad Hossein Abaspour fard; Abbas Rohani; Hassan Sadrnia; Seyed Amir Hasan Monadjemi
5.

Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

Farideh Tabatabaei Yazdi; Mohebbat Mohebbi; Seyed Ali Mortazavi; Arash Ghaitaranpour; Behrooz Alizadeh Behbahani
6.

The effect of modified atmosphere packaging (MAP) on the physicochemical properties of saffron flower at the storage time

Soudabeh Einafshar; Parvin Sharayei; Mozhgan Shormij; Razieh Niazmand
7.

Antioxidant Interactions of Green Tea and Rosemary Extracts Combination

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad
8.

Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake

Forough Zarenejad; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi
9.

Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles

Nasrin Jamshidi; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani; Ali Akbar Entezami
10.

Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

Behdad Shokrollahi Yanchedhmeh; Mohebbat Mohebbi; Mehdi Varidi; Elham Ansarifar
11.

Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology

Behzad Nasehi
12.

Clarification of date varieties Kaluteh juice using bentonite and gelatin

Mehdi Jalali; Mohammad Hossein Hadad Khodaparast; Eisa Jahed


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