Journal Management System

Number of Journals	52
Number of Issues	2,121
Number of Articles	21,966
Article View	93,979,687
PDF Download	28,622,107


1.	Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration
	Pages 383-395
	Zabihalh Bahmani; Parastoo Abolfathi
	View Article PDF 1.45 M

2.	Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology
	Pages 397-413
	Marjan Teimorimanesh; Hajar Abbasi
	View Article PDF 1.62 M

3.	Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”
	Pages 415-426
	Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati
	View Article PDF 1.55 M

4.	Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull
	Pages 427-439
	Rezvan Shaddel; Safoura Akbari-Alavijeh
	View Article PDF 1.2 M

5.	Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste
	Pages 441-451
	Reza Safari; Seyed Vali Hosseini; Sharareh Firouzkandian; Soheyl Reyhani Poul; Mona Zamani
	View Article PDF 734.55 K

6.	Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax
	Pages 453-466
	Narges Akafian; Hajar Shekarchizadeh
	View Article PDF 1.47 M

7.	Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil
	Pages 467-482
	Mohsen Ebrahimi Hemmati Kaykha; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad
	View Article PDF 1.61 M

8.	Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly
	Pages 483-497
	Fatemeh Karegar; Rezvan Pourahmad; Peyman Rajaei
	View Article PDF 2.34 M

9.	Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties
	Pages 498-513
	Faezeh Ghorch Beigi; Alireza Rahman; Fatemeh Hosseinmardi
	View Article PDF 1.38 M

10.	Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties
	Pages 514-526
	Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi
	View Article PDF 1.52 M

11.	Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin
	Pages 527-541
	Amir Rezaei; Masoud Rezaei; Mahdi Alboofetileh
	View Article PDF 1.47 M

12.	Development of an analytical approach for determination of acrylamide content in roasted date seed varieties
	Pages 543-559
	Paniz Khaloo Kermani; Marzieh Moeenfard; Reza Farhoosh; Arminda Alves
	View Article PDF 1.91 M

13.	Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus
	Pages 561-573
	Soheyl Reyhani Poul; Sakineh Yeganeh; Reza Safari
	View Article PDF 1.18 M

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Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration

Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology

Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull

Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste

Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax

Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil

Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly

Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties

Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties

Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin

Development of an analytical approach for determination of acrylamide content in roasted date seed varieties

Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus