Aalami, Mehran The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
Abdanan Mehdizadeh, Saman Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2016, Pages 49-57]
Abedfar, Abbas Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2016, Pages 43-52]
Abedi, Mohammad Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2016, Pages 65-76]
Afkari-Sayyah, Amir H. Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
Akbari, Ehsan Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
Akbari, Ehsan Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
Alami, Mehran Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
Alami, Mehran Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
Alami, Mehran Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
Alimi, Mazdak The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]
Alipour, Nader Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
Alirezalu, Kazem Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
Alvandi, Sajjad Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
Amani, Fatemeh Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2016, Pages 1-10]
Ardestani, Fatemeh Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015, Pages 59-67]
B
Bagheri, Hadi Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]
Bagheri, Hadi Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
Bak-Mohammadpour, Mostafa Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
Bassiri, Alireza The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
D
Dogani, Azadeh Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]
E
Eikani, Mohammad Hasan Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
Eikani, Mohammad Hasan Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2016, Pages 15-25]
Eikani, Mohammad Hassan Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
Esfandiary, Somayeh Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2016, Pages 99-109]
Eydizadeh, Shahram Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]
F
Fadaei Noghani, Vajiheh Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2016, Pages 77-87]
G
Ghanbarzadeh, Babak Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
Ghanbarzadeh, Babak Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
Ghorbani, Mohammad Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
Ghorbani, Mohammad Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
Golchoobi, Laleh The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]
Golimovahed, Gholamali The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
Golmohammad, Fereshteh Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
Golmohammad, Fereshteh Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
Graili, Zeinab Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]
H
Hamishehkar, Hamed Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
Hesari, Javad Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
Hosseini, Seyed Emad Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015, Pages 59-67]
Hosseini, S. Saeed Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
J
Jafari, Hassan Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2016, Pages 77-88]
Jalali, S. Hosein Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
Javanmard Dakheli, Majid Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
K
Kalantari, Davood Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2016, Pages 77-88]
Karamipour Esfahani, Maede Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2016, Pages 65-76]
Kashaninejad, Mahdi Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
Kashaninejad, Mahdi Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
Kashaninejad, Mahdi Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
Kashaninejad, Mahdi Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
Kashaninejad, Mahdi Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
Kashaninezhad, Mahdi Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]
Kashaninezhad, Mahdi Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
Khandan, Nahid Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2016, Pages 15-25]
Khodaiyan, Faramarz Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
Kiani, Hasan Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
M
Maghsudluo, Yahya Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
Mardani Toroghia, Parisa The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
Milani, Elnaz The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
Mirghafoori, Samira Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2016, Pages 73-83]
Mirzaei, Habib Allah The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
Mohammadi, Hossein Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]
Mohammadi Yeganeh, Zohreh Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
Mostaghim, Taktom Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]
Mousavi, S. Mohammad Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
Movahhed, Sara Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]
N
Nadafzadeh, Maryam Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2016, Pages 49-57]
Namazi Shendi, Mahsa Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]
Nasrollahzadeh, Ahmad Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
P
Parvini, Mahdi Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
R
Rahimi, Somayeh Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2016, Pages 73-83]
Ranjbar, Azadeh Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
Ranjbar, Negar Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
Rasekh, Mansour Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
Razdari, Ayat Mohammad Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
Rezaee, Keramtollah Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
Rezay Mokaram, Reza Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
S
Sadeghi, Alireza The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
Sadeghi, Alireza Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2016, Pages 43-52]
Sadeghi, Mohammad Hassan Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
Sadeghi Mahonak, Alireza Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
Sadeghi Mahonak, Alireza Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
Sadeghi Mahoonak, Alireza The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
Sadeghi Mahoonak, Alireza Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
Safari, Mohammad Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
Saffarzadeh-Matin, Shohreh Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2016, Pages 1-13]
Salehi, Fakhreddin Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
Salehi, Fakhreddin Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
Salehi, Fakhreddin Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
Salmanpoor, Arezoo Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
Sameti, Sadrieh Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2016, Pages 77-87]
Sayyari, Mohammad Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
Sedrpoushan, Alireza Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
Seyhoon, Marziyeh Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
Shahbazi, Majid Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2016, Pages 1-13]
Shahi, Fatemeh Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
Shalmashi, Anvar Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2016, Pages 1-10]
Sheikhloie, Hossein Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
Sheikhloie, Hossein Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2016, Pages 99-109]
Shokrollahzadeh, Soheila Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
Sowti Khiabani, Mahmood Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
Sowti Khiabani, Mahmud Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
T
Taherian, Amir The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
Tahmasebi, Mohammad Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
Tizchang, Samira Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
Y
Yoosefian, S. Hoda Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
Yousefi, Ali Reza Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
Yousefi, Hossein The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]
Z
Ziaee, Mohsen Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
Ziaeefar, Aman Mohammad Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
Ziaiifar, Aman M. Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
Ziaiifar, Aman Mohammad Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
