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Number of Journals52
Number of Issues2,092
Number of Articles21,685
Article View79,984,063
PDF Download25,563,089
1.

Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics

Pages 214-226
Mina Kargozari; Leila Bagheri; Alireza Mohammadi
2.

Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

Pages 227-239
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
3.

Effect of freezing on functional properties of Lepidium perfoliatum seed gum

Pages 240-250
Maryam Mahfoozy; Arash Koocheki; Seyed Mohammad Ali Razavi
4.

Freshness detection of Veal using image processing and Response Surface Method

Pages 251-261
Hossein Javadi kia; Mahdi Ghasemi-Varnamkhasti; Sajad Sabzi
5.

None-destructive investigation of the quality factors in citrus juice during storage using digital image processing

Pages 262-272
Saman Abdanan; Mehran Nouri; Maryam Soltani Kazemi; Somaye Amraei
6.

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

Pages 273-281
Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari
7.

Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization

Pages 282-294
Erfan Danesh; Hossein Jooyandeh; Vahid Samavati; Mostafa Goudarzi
8.

Study on physicochemical properties of gluten-free sponge cake

Pages 295-306
Ali Mehraban Shendi; Mehran Alami; Shabnam Mokhtari
9.

Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce

Pages 307-321
Samira Shakiba; Morteza Khomeiri; Zeid Ahmadi; Soheil Amiri
10.

Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly

Pages 322-332
Atefeh Rezai Zadeh; Zeynab Raftani Amiri
11.

Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network

Pages 333-345
Safie Khalilian; Aman Mohammad Ziaiifar; Ali Asghari; Mahdi Kashani-Nejad; Mohebbat Mohebbi
12.

Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese

Pages 346-362
Fahimeh Tooryan; Maryam Azizkhani
13.

Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions

Pages 363-378
Ali Shahdadi Sardoo; Nasser Sedaghat; Masoud Taghizadeh; Elnaz Milani
14.

Analysis of heat and mass transfer during frying process of potato strips

Pages 379-392
Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad
15.

Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Pages 393-404
Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi
16.

Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities

Pages 405-414
Afsaneh Sadeghi; Ahmad Ghazanfari; Hassan Hashemipoor Rafsenjani; Hamidreza Akhavan
17.

Preparation and characterization of sponge cake made with grape juice

Pages 415-425
Bahare Shahidi; Maryam Kalantari; Sareh Boostani
18.

Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin

Pages 426-435
Javad Mahdizadeh Moghadam; Somaye Rahimi


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