Journal Management System

Number of Journals	52
Number of Issues	2,120
Number of Articles	21,958
Article View	93,960,219
PDF Download	28,598,212


1.	Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour
	Pages 330-342
	Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mahmoud Habibian; Arash Koocheki
	View Article PDF 1.23 M

2.	Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology
	Pages 179-194
	Zarrin Nasri
	View Article PDF 1.17 M

3.	Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties
	Pages 195-202
	Fariba Ataei nukabadi; Narges Nehchiri; Javad Keramat; Manuchehr Momeni Shahraki
	View Article PDF 1.12 M

4.	Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale
	Pages 203-217
	Elnaz Saffari Samani; Hossein Jooyandeh; Behrooz Alizadeh Behbahani
	View Article PDF 1.6 M

5.	Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise
	Pages 218-234
	Zeynab Abarchai; Alireza Rahman; Maryam Fahim danesh
	View Article PDF 1.52 M

6.	Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM)
	Pages 235-247
	Bahman Saedpanah; Nasser Behroozi-Khazaei; Jalal khorshidi
	View Article PDF 972.99 K

7.	Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh
	Pages 249-263
	Nafiseh Karimi; Rezvan Pourahmad; Salman Taheri; Orang Eyvazzadeh
	View Article PDF 1.41 M

8.	Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period
	Pages 264-276
	Hadis Cheraghi; Fardin Ghanbari; Mehdi Saidi
	View Article PDF 1.05 M

9.	Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts
	Pages 277-293
	Morteza Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Adel Beigbabaie; Samira Yeganeh zad
	View Article PDF 2.01 M

10.	The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion
	Pages 295-305
	Sara Forouzandeh; Mohammad Fazel
	View Article PDF 639.34 K

11.	Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life
	Pages 307-329
	Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan
	View Article PDF 1.23 M

12.	Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil
	Pages 343-365
	Sanaz Fallh-Taftizadeh; Gholamreza Abdi; Fatemeh Zendeboodi; Mahdi Mohammadi
	View Article PDF 934.37 K

13.	The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing
	Pages 367-382
	Sedigheh Yazdanpanah; Sara Mohammadi; Amir Hossein Elhami Rad
	View Article PDF 1.29 M

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Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour

Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology

Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties

Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale

Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise

Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM)

Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period

Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts

The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion

Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life

Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil

The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing