Journal Management System

Number of Journals	52
Number of Issues	2,120
Number of Articles	21,960
Article View	93,968,395
PDF Download	28,609,679


1.	Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese
	Pages 343-356
	Farnaz Sadeghi; Leila Nateghi
	View Article PDF 485.4 K

2.	Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process
	Pages 357-365
	Reza Farahmandfar; Somayeh Salmani; Hoda Fahim
	View Article PDF 1.7 M

3.	Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red)
	Pages 367-381
	Hadise Karimi; Hojatollah Bodaghi; Ahmad Rajaei; Shideh Mojerlou
	View Article PDF 1.35 M

4.	Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage
	Pages 383-394
	Behrooz Alizadeh Behbahani; Fakhri Shahidi
	View Article PDF 354.57 K

5.	Optimization of loaf bread formulation including Farsi and Basil Gum
	Pages 395-408
	Masoud Hafiz; Zahra Sheikholeslami
	View Article PDF 626.46 K

6.	Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese
	Pages 409-421
	Marziyeh Momeni Sarvestani; Hannan Lashkari
	View Article PDF 342.63 K

7.	Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method
	Pages 423-435
	Mitra Mansouri Bani; Vahid Samavati; Marzieh Bolandi
	View Article PDF 418.32 K

8.	Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake
	Pages 437-452
	Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
	View Article PDF 570.34 K

9.	A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink
	Pages 453-464
	Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian
	View Article PDF 518.34 K

10.	Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle
	Pages 465-478
	Zohreh Bor bor moradi; Leila Nateghi; Orang Eivaz zadeh
	View Article PDF 355.75 K

11.	Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper
	Pages 479-491
	Faezeh Jamalizadeh; Mahdi Ghasemi-Varnamkhasti; Mehdi Ghasemi Nafchi; Mojtaba Tohidi; Majid Dowlati
	View Article PDF 632.73 K

12.	Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage
	Pages 493-505
	Soheyl Reyhani Poul; Seyed Ali Jafarpour
	View Article PDF 697.55 K

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Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese

Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process

Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red)

Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage

Optimization of loaf bread formulation including Farsi and Basil Gum

Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese

Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method

Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake

A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink

Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle

Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper

Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage