Journal Management System

Number of Journals	56
Number of Issues	2,156
Number of Articles	22,260
Article View	98,505,328
PDF Download	36,384,059


1.	Effect of formulation and extrusion technique on technological properties of snack containing jujube flour
	Pages 1-11
	Elnaz Milani; Fakhri Shahidi; Elham Ansarifar; Mohammad KalilianMovahed; Farideh Salehipour
	View Article PDF 1.25 M

2.	Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics
	Pages 13-27
	Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani
	View Article PDF 1022.02 K

3.	Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology
	Pages 29-42
	Mohammad Javad Golieh; Mohammad Goli
	View Article PDF 1.47 M

4.	Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method
	Pages 43-53
	Shahnaz Fattahi; Nafiseh Zamindar
	View Article PDF 775.59 K

5.	The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt
	Pages 55-67
	Masoud Najaf Najafi; Haminreza Shateri; Morteza Kashaninejad
	View Article PDF 1.27 M

6.	Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties
	Pages 69-81
	Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati
	View Article PDF 1.17 M

7.	Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study
	Pages 83-91
	Mohammad Hojjati; Behrooz Alizadeh Behbahani
	View Article PDF 737.34 K

8.	Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage
	Pages 93-106
	Marzieh Salami; Massoumeh Mehraban Sangatash; Ahmad Ehtiati
	View Article PDF 755.54 K

9.	Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression
	Pages 107-120
	Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad
	View Article PDF 1.64 M

10.	The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol
	Pages 121-132
	Mohammad Reza Toorani; Reza Farhoosh; Mohammad Taghi Golmakani; Ali Sharif
	View Article PDF 1.07 M

11.	Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori
	Pages 133-142
	Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi
	View Article PDF 858.79 K

12.	Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification
	Pages 143-172
	Nasrin Faraji; Mohammad Alizadeh khaled abad; Hadi Almasi; Sajad Pirsa; Soheila Faraji
	View Article PDF 1.12 M

13.	Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach
	Pages 173-186
	Marzieh Moeenfard; Paniz Khaloo Kermani; Shima Jaldani; Ali Sharif
	View Article PDF 1020.25 K

14.	Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening
	Pages 187-204
	Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani
	View Article PDF 1.21 M

15.	Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream
	Pages 205-216
	Reyhaneh Dakhteh; Mohammadreza Khani; Shahriar Dabiriyan
	View Article PDF 645.2 K

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Effect of formulation and extrusion technique on technological properties of snack containing jujube flour

Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics

Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology

Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method

The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt

Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties

Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study

Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage

Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol

Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori

Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification

Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach

Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening

Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream