Journal Management System

Number of Journals	52
Number of Issues	2,092
Number of Articles	21,685
Article View	80,304,718
PDF Download	25,583,400


1.	Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology
	Pages 1-12
	Ommolbanin Godarzi; Mostafa Mazaheri Tehrani; Hashem Pourazerang
	View Article PDF 502.88 K

2.	Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties
	Pages 13-21
	Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad
	View Article PDF 777.06 K

3.	Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life
	Pages 22-30
	Nasser Sedaghat; Nafiseh Vahedi
	View Article PDF 527.45 K

4.	Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake
	Pages 31-40
	Sahar Pakbaten; Mahdi Karimi; Amir Hossein Elhami Rad; Zahra Sheikholeslami
	View Article PDF 689.78 K

5.	The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076)
	Pages 41-47
	Leila Goudarzi; Roha Kermanshahi
	View Article PDF 507.16 K

6.	Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L)
	Pages 48-55
	Nina Daliri; Fariba Zeynali; Mohsen Esmaiili
	View Article PDF 428.81 K

7.	Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream
	Pages 56-62
	Aziz Homayouni; Reza Rezaeemokaram; Sharareh Norouzi; Alireza Dehnad; Ali Barkhordari
	View Article PDF 364.6 K

8.	The effect of Chubak extract on sponge cake as an egg white substitute
	Pages 63-76
	Hojjat Karazhiyan; Vahid Keyhani
	View Article PDF 702.14 K

9.	Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology
	Pages 77-87
	Mohebbat Mohebbi; Elham Mahdian
	View Article PDF 797.18 K

10.	Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.)
	Pages 88-99
	Salah Fahiminia; Lotfali Naseri
	View Article PDF 695.34 K

11.	Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread
	Pages 100-106
	Reza Farhoosh; Mohammad Shahedi; Ali Sharif
	View Article PDF 456.66 K

12.	Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network
	Pages 107-117
	Hossein Majidzadeh; Bagher Emadi; Abdolali Farzad
	View Article PDF 683.25 K

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Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology

Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties

Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life

Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake

The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076)

Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L)

Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream

The effect of Chubak extract on sponge cake as an egg white substitute

Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology

Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.)

Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread

Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network