A
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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
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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
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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
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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
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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
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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]
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