Innovative Food Technologies

Subjects = Cereal technology

Number of Articles: 26

Comparison of physicochemical properties of Iranian and Peruvian quinoa powders and the influence of magnetic field on sprouting behavior

Articles in Press, Accepted Manuscript, Available Online from 16 November 2025

10.22104/ift.2025.7925.2244

Sepideh Vejdanivahid, Fakhreddin Salehi

Optimizing milling quality of combine-harvested paddy: the impact of pre-drying temperature and intermediate storage duration

Articles in Press, Accepted Manuscript, Available Online from 31 January 2026

10.22104/ift.2026.8062.2261

Alireza Allameh

Enhancement of functionality and quality of bakery products using oleaster (Elaeagnus angustifolia L.) fruit as a source of bioactive compounds: A review

Articles in Press, Accepted Manuscript, Available Online from 15 March 2026

10.22104/ift.2026.8129.2271

Nooshin Noshirvani

Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle

Volume 13, Issue 3, Spring 2026, Pages 235-243

10.22104/ift.2025.7993.2250

Fakhreddin Salehi, Sepideh Vejdanivahid

Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage

Volume 13, Issue 3, Spring 2026, Pages 307-324

10.22104/ift.2025.7910.2242

Zahra Ashrafpoor, َAmir Pourfarzad

Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes

Volume 13, Issue 1, Autumn 2025, Pages 13-22

10.22104/ift.2025.7821.2231

Fakhreddin Salehi, Sepideh Vejdanivahid

Physicochemical and structural properties assessment of rice bran oil and proteins

Volume 13, Issue 1, Autumn 2025, Pages 37-60

10.22104/ift.2025.7772.2226

Shiva Abbasi, Homa Torabizadeh

Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour

Volume 12, Issue 3, Spring 2025, Pages 273-285

10.22104/ift.2025.7738.2225

Kimia Samary, Fakhreddin Salehi, Akbar Aliverdi, Amir Daraei Garmakhany

Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran

Volume 9, Issue 1, Autumn 2021, Pages 63-79

10.22104/jift.2021.5078.2055

zeinab izadi, Mostafa Mazaheritehrani, Fakhri Shahidi

Intelligent Modeling of Bread texture Acoustic Measurement Method and Artificial Neural Network (Case Study: Enriched Bread with Chia)

Volume 7, Issue 4, Summer 2020, Pages 517-534

10.22104/jift.2020.3734.1888

Mahrokh Hatamian, Mohammad Noshad, Saman Abdanan Mehdizadeh, Hassan Barzegar

Evaluation of relationship between solvent retention capacity tests, secondary structures of proteins and amino acid content of triticale flour (ІІІ)

Volume 7, Issue 3, Spring 2020, Pages 379-402

10.22104/jift.2019.3632.1871

Mahsa Chavoushi, Mohammad Reza Sabzalian, Mahdi Kadivar, Ahmad Arzani

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Volume 7, Issue 2, Winter 2020, Pages 163-187

10.22104/jift.2019.3363.1804

Mahsa Chavoushi, Ahmad Arzani, Mahdi Kadivar, Mohammad Reza Sabzalian

Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І)

Volume 7, Issue 1, Autumn 2019, Pages 115-147

10.22104/jift.2019.3359.1803

Mahsa Chavoushi, Mahdi Kadivar, Ahmad Arzani, Mohammad Reza Sabzalian

Study of the Effect of extrusion pre-treatment conditions on physico-chemical properties of gluten-free flour blend of rice and corn

Volume 6, Issue 4, Summer 2019, Pages 521-532

10.22104/jift.2019.3224.1777

Masoud Yaghbani, Arash Koocheki, Mahdi Karimi, Seyed Ali Mortazavi, Elnaz Milani

Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran)

Volume 6, Issue 4, Summer 2019, Pages 549-565

10.22104/jift.2018.2615.1618

sara Niasti, Elnaz Milani, Mohammad Hossein Haddad Khodaparast, Arash Koocheki

Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing

Volume 5, Issue 3, Summer 2018, Pages 385-396

10.22104/jift.2017.2153.1495

Fatemeh Sadat Nazeri, Mehdi Kadivar, Iman Izadi, Milad Fathi

Effect of extrusion conditions and formulation on some physicochemical properties of extrudate snack based on almond meal (Amygdalus communis L.) and corn grits

Volume 5, Issue 1, Autumn 2017, Pages 123-140

10.22104/jift.2017.485

Elnaz Milani, neda Hashemi, S.Ali Mortazavi, Farideh Tabatabaee

Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes

Volume 4, Issue 3, Spring 2017, Pages 107-118

10.22104/jift.2017.354

Fatemeh Abbaszadeh, Mehran Alami, Alireza Sadeghi Mahoonak, Mehdi Kashaninejad

The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder

Volume 3, Issue 3, Spring 2016, Pages 13-23

10.22104/jift.2016.291

Parisa Mardani Toroghia, Alireza Bassiri, Elnaz Milani, Gholamali Golimovahed

Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder

Volume 3, Issue 3, Spring 2016, Pages 39-47

10.22104/jift.2016.289

Fakhreddin Salehi, Mahdi Kashaninejad, Nader Alipour

Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System

Volume 3, Issue 1, Autumn 2015, Pages 1-9

10.22104/jift.2015.225

Fakhreddin Salehi, Mahdi Kashaninejad, Alireza Sadeghi Mahonak, Aman Mohammad Ziaeefar

Investigation of moisture changing and breakage percent of paddy seeds by using of microwave dryer

Volume 2, Issue 4, Summer 2015, Pages 63-74

10.22104/jift.2015.204

Hassan Jafari, Davood Kalantari, Mohsen Azadbakht

Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens

Volume 1, Issue 4, Summer 2014, Pages 37-47

10.22104/jift.2014.45

Behnaz Yazdani, Jaafar Mohammadzadeh Milani, Ebrahim Hosseini

Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality

Volume 1, Issue 3, Spring 2014, Pages 39-48

10.22104/jift.2014.40

Sara Movahed, Golsa Khalatbari Mohseni, Hossein Ahmadi Chenarbon

Effect of barley malt on the staling of Barbari bread

Volume 1, Issue 2, Winter 2014, Pages 15-22

10.22104/jift.2013.25

Nafiseh Ravanfar, Jafar Mohammadzadeh Milani, Zeinab Raftani Amiri

Journal Archive

Volume 13 (2025-2026)

Volume 12 (2024-2025)

Volume 11 (2023-2024)

Volume 10 (2022-2023)

Volume 9 (2021-2022)

Volume 8 (2020-2021)

Volume 7 (2019-2020)

Volume 6 (2018-2019)

Volume 5 (2017- 2018)

Volume 4 (2016- 2017)

Volume 3 (2015- 2016)

Volume 2 (2014- 2015)

Volume 1 (2013- 2014)