Journal Management System

Number of Journals	56
Number of Issues	2,150
Number of Articles	22,432
Article View	101,975,612
PDF Download	44,569,479


1.	Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce
	Pages 1-15
	Maryam Mohammad Khani; Mohammad Fazel
	View Article PDF 502.2 K

2.	Physical, mechanical and chemical properties of strawberry variety of Parus at different classes
	Pages 17-27
	Farhad Fatehi; Asghar Mahmoudi; Adel Hosseinpour; Hadi Samimi Akhijahani
	View Article PDF 335.2 K

3.	Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment
	Pages 29-42
	Manoochehr Rashidi; Reza Amiri Chayjan; Ali Ghasemi
	View Article PDF 3.92 M

4.	Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh)
	Pages 43-56
	Hajar Shahsavar; Marzieh Bolandi; Homa Baghaei
	View Article PDF 557.4 K

5.	Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method
	Pages 57-72
	Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad
	View Article PDF 405.47 K

6.	Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)
	Pages 73-84
	Elnaz Shafie; Mohammad Goli
	View Article PDF 553.58 K

7.	The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey
	Pages 85-101
	Fatemeh Khodaian; Hajar Abbasi
	View Article PDF 764.63 K

8.	The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil
	Pages 103-115
	Seyed Hassan Jalili; Reza Farhoosh; Arash Koocheki; Abbas Ali Motallebi
	View Article PDF 483.47 K

9.	Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties
	Pages 117-129
	Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah
	View Article PDF 624.64 K

10.	Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk
	Pages 131-143
	Zhaleh Sadat Ladjvardi; Mohammad Saeid Yarmand; Zahra Emam-Djomeh; Amir Niasari-Nasalji
	View Article PDF 714.46 K

11.	Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks
	Pages 145-156
	Omid Doosti Irani; Abbas Rohani; Mahmood Reza Golzarian; Mansoureh Shamili; Peyman Azarkish
	View Article PDF 877.07 K

12.	A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods
	Pages 157-170
	Zahra Eskandari; Seyed Ali Jafarpour
	View Article PDF 781.1 K

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Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce

Physical, mechanical and chemical properties of strawberry variety of Parus at different classes

Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment

Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh)

Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method

Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey

The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk

Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks

A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods