Keyword Index

A

  • Acetonic extracts Optimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oil [Volume 5, Issue 3, 2017- 2018, Pages 469-483]
  • Acidity Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder [Volume 11, Issue 3, 2023-2024, Pages 197-211]
  • Acid lactic bacteria The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran [Volume 4, Issue 2, 2016- 2017, Pages 33-41]
  • Acidophilus milk The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Activation energy Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Active film Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film [Volume 5, Issue 1, 2017- 2018, Pages 77-89]
  • Active packaging Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation [Volume 1, Issue 1, 2013- 2014, Pages 37-48]
  • Active packaging Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles [Volume 2, Issue 1, 2014- 2015, Pages 27-37]
  • Active packaging Evaluation of physicomechanical, antimicrobial and microstructural properties of chitosan bioactive films containing Eucalyptus globulus essential oil [Volume 4, Issue 3, 2016- 2017, Pages 119-132]
  • Active packaging Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Active packaging Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Adsorption System Drying kinetic and shrinkage study of a Hawthorn sample in a vibro fluidized bed dryer using an adsorption system in order to control of inlet air humidity [Volume 5, Issue 1, 2017- 2018, Pages 107-122]
  • Adulteration Application of olfactory machine system for detection of adulteration in caraway samples [Volume 5, Issue 3, 2017- 2018, Pages 527-541]
  • Adulteration olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • Adulteration Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Adulteration Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Adulteration Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Adulteration Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Adulteration Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]
  • Agitated bed extraction technique Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Air cell area Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Air flow velocity Investigation the influence of variety, temperature and air velocity parameters in qualitative performance of a thin layer paddy dryer [Volume 4, Issue 1, 2016- 2017, Pages 93-102]
  • Ajowan seed Optimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oil [Volume 5, Issue 3, 2017- 2018, Pages 469-483]
  • Alfalfa waste Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Alkaline processing method Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Aloe vera Modeling of hot vapor flow in cylinder of drum dryer by using finite element method for drying of Aloe vera gel. [Volume 5, Issue 4, 2017- 2018, Pages 681-697]
  • Aloe vera Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
  • Aloe vera gel Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage [Volume 2, Issue 2, 2014- 2015, Pages 15-29]
  • Aloe vera gel Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Alpha-amylase Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Amygdalus scoparia Spach Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Amylose content Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis [Volume 7, Issue 1, 2019-2020, Pages 85-95]
  • Anaryjeh Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf [Volume 4, Issue 1, 2016- 2017, Pages 45-57]
  • ANFIS Modeling quality changes of sesame oil during extraction process using intelligent and regression system [Volume 5, Issue 4, 2017- 2018, Pages 627-636]
  • ANFIS Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • Anisidine value Study on the efficiency of safflower aqueous extract for prevention of potato chips oxidation [Volume 5, Issue 2, 2017- 2018, Pages 177-188]
  • ANN Modeling quality changes of sesame oil during extraction process using intelligent and regression system [Volume 5, Issue 4, 2017- 2018, Pages 627-636]
  • ANNs Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Anthocyanins Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Antibacterial Properties Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles [Volume 2, Issue 1, 2014- 2015, Pages 27-37]
  • Antibacterial Properties Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide [Volume 4, Issue 2, 2016- 2017, Pages 17-32]
  • Antibacterial Properties Investigation of antibacterial activity of treated and coated papers with zinc oxide nanoparticles and nanocrystalline cellulose [Volume 7, Issue 2, 2019-2020, Pages 211-221]
  • Antibiotic Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Anti-corrosion Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Antimicrobial Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • Antimicrobial Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Antimicrobial activity Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film [Volume 5, Issue 1, 2017- 2018, Pages 77-89]
  • Antimicrobial activity Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
  • Antimicrobial effect Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that [Volume 2, Issue 3, 2014- 2015, Pages 85-96]
  • Antimicrobial effect Encapsulation of Barije (ّFerula gummosa) essential oil in nanoliposomal system and evaluation of its physical and antimicrobial properties [Volume 7, Issue 1, 2019-2020, Pages 71-83]
  • Antimicrobial films Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin [(Articles in Press)]
  • Antimicrobial packaging Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Antimicrobial properties Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide [Volume 5, Issue 3, 2017- 2018, Pages 373-384]
  • Antimicrobial properties Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Antimicrobial property Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Antioxidant The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Antioxidant The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract [Volume 4, Issue 1, 2016- 2017, Pages 17-29]
  • Antioxidant Extraction of Active Components from Saffron Petal with the Help of Ultrasound and Optimization of Extraction Conditions [Volume 4, Issue 1, 2016- 2017, Pages 121-135]
  • Antioxidant Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst [Volume 4, Issue 4, 2016- 2017, Pages 57-66]
  • Antioxidant Fenugreek seed gum: extraction optimization and evaluation of antioxidant properties [Volume 5, Issue 3, 2017- 2018, Pages 447-468]
  • Antioxidant Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil [Volume 5, Issue 3, 2017- 2018, Pages 499-507]
  • Antioxidant Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Antioxidant The effect of hot chocolate Fortification with carrot powder on its quality characteristics [Volume 11, Issue 4, 2023-2024, Pages 394-407]
  • Antioxidant activity Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
  • Antioxidant activity Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
  • Antioxidant activity Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Antioxidant activity Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil [Volume 2, Issue 2, 2014- 2015, Pages 43-57]
  • Antioxidant activity Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film [Volume 5, Issue 1, 2017- 2018, Pages 77-89]
  • Antioxidant activity Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib [Volume 5, Issue 2, 2017- 2018, Pages 349-359]
  • Antioxidant activity Process Conditions Optimization for Extraction of Total Phenolic Contents and Antioxidant Activity of Methanolic Extract of an Iranian Date using Response Surface Methodology (RSM) [Volume 5, Issue 2, 2017- 2018, Pages 319-347]
  • Antioxidant activity Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Antioxidant activity Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
  • Antioxidant activity Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Antioxidant activity Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Antioxidant activity Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Antioxidant activity The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Antioxidant activity Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
  • Antioxidant activity The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Antioxidant activity Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation [Volume 11, Issue 3, 2023-2024, Pages 276-294]
  • Antioxidant activity The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini) [(Articles in Press)]
  • Antioxidant activity" Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates [Volume 11, Issue 3, 2023-2024, Pages 226-248]
  • Antioxidant property Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]
  • Antioxidants Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil [Volume 2, Issue 4, 2014- 2015, Pages 23-38]
  • Antioxidants Optimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oil [Volume 5, Issue 3, 2017- 2018, Pages 469-483]
  • Antioxidants Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Antioxidative activity Effects of ultrasound waves on carrot juice quality using of RSM [Volume 2, Issue 1, 2014- 2015, Pages 17-25]
  • Antioxidative activity Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that [Volume 2, Issue 3, 2014- 2015, Pages 85-96]
  • Apparent density Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Apple Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Apple Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Apple Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
  • Apple Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • Apple and Banana Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices [Volume 4, Issue 2, 2016- 2017, Pages 43-54]
  • Apple slice Investigation of change Drying Rate Constant coefficient in simulations models with various pretreatments on drying apple [Volume 4, Issue 3, 2016- 2017, Pages 39-51]
  • Arabic Gum Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Arbitrary Lagrangian-Eulerian Method Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method [Volume 4, Issue 2, 2016- 2017, Pages 101-114]
  • Aromatic Packaging Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique [Volume 5, Issue 4, 2017- 2018, Pages 567-581]
  • Artemisia annua L. essential oil Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin [(Articles in Press)]
  • Artificial neural network Determination of freshness of UHT milk with L * a * b * color parameters measured by image processing [Volume 2, Issue 2, 2014- 2015, Pages 105-113]
  • Artificial neural network Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles [Volume 4, Issue 4, 2016- 2017, Pages 31-43]
  • Artificial neural network Monitoring of olive oil oxidation during accelerated storage using machine vision system [Volume 4, Issue 3, 2016- 2017, Pages 77-88]
  • Artificial neural network Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Artificial neural network Investigation of drying process of different Iranian rice cultivars by Ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network [Volume 7, Issue 4, 2019-2020, Pages 497-515]
  • Artificial neural network Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Artificial neural networks" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Artificial neural networks (ANNS) Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Astaxanthin Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Autoclaving Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Awareness Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]

B

  • Bacterial counts Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
  • Bacterial Nanocellulose Development and Characterization of a Functional Smart PVA/NC/PCL Nano-biocomposite Using E. Coli Phage: Insights into Physicochemical Properties and Antimicrobial Activity [(Articles in Press)]
  • Bacteriophages Development and Characterization of a Functional Smart PVA/NC/PCL Nano-biocomposite Using E. Coli Phage: Insights into Physicochemical Properties and Antimicrobial Activity [(Articles in Press)]
  • Baguette bread Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Balangu seed mucilage Use of microwave for change in rheological properties of Balangu seed mucilage [Volume 11, Issue 3, 2023-2024, Pages 212-225]
  • Banana Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Banana Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method [Volume 4, Issue 2, 2016- 2017, Pages 101-114]
  • Bananas Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period [Volume 5, Issue 4, 2017- 2018, Pages 597-612]
  • Barbari bread Effect of barley malt on the staling of Barbari bread [Volume 1, Issue 2, 2013- 2014, Pages 15-22]
  • Barberry Improving phenolic compounds production and radical scavenging activity of barberry extract using solid state fermentation [Volume 5, Issue 1, 2017- 2018, Pages 141-150]
  • Barberry Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties [Volume 8, Issue 2, 2020-2021, Pages 253-272]
  • Barberry juice Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]
  • Barije essential oil Encapsulation of Barije (ّFerula gummosa) essential oil in nanoliposomal system and evaluation of its physical and antimicrobial properties [Volume 7, Issue 1, 2019-2020, Pages 71-83]
  • Barley Effect of barley malt on the staling of Barbari bread [Volume 1, Issue 2, 2013- 2014, Pages 15-22]
  • Barrier properties Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide [Volume 5, Issue 3, 2017- 2018, Pages 373-384]
  • Barrier properties Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Basil gum Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Beeswax Effect of bees beeswax on gelatin properties extracted from common carp scale (Cyprinus carpio) [Volume 7, Issue 1, 2019-2020, Pages 57-69]
  • Beetroot powder Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method [Volume 11, Issue 2, 2023-2024, Pages 114-139]
  • Bene Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil [Volume 5, Issue 3, 2017- 2018, Pages 499-507]
  • Betacyanins Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia) [Volume 4, Issue 2, 2016- 2017, Pages 115-129]
  • Betalain The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Betalain Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Betalaines Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia) [Volume 4, Issue 2, 2016- 2017, Pages 115-129]
  • Bioaccessibility Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Bio-active compounds The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract [Volume 4, Issue 1, 2016- 2017, Pages 17-29]
  • Bioactive peptides Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Biochemical Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
  • Biodegradable Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films [Volume 2, Issue 4, 2014- 2015, Pages 87-101]
  • Biodegradable Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Biodegradable Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Biodegradable biopolymer Study of Quantity and Diffusion of Nisin Used in Corn Zein Film to Depopulate Micrococcus Luteus [Volume 4, Issue 4, 2016- 2017, Pages 123-141]
  • Biodegradable film Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
  • Biodegradable film Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Biodegradable films Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Biodegradable packaging Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
  • Biomass Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Bionanocomposite Investigation of the effect of cellulose nanocrystal on physical properties of whey protein isolate bionanocomposite films [Volume 2, Issue 4, 2014- 2015, Pages 75-85]
  • Biopolymer Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Biopolymer Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Biosensor Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Biscuits Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Bitter vetch Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
  • Bitter vetch Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Blackberry Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Blackberry (Rubus spp) Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method [Volume 7, Issue 2, 2019-2020, Pages 277-298]
  • Black cumin seed oil Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises [Volume 4, Issue 4, 2016- 2017, Pages 21-29]
  • Black mulberry Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
  • Black pepper powder Determining the purity of black pepper powder by hyperspectral imaging method [Volume 11, Issue 4, 2023-2024, Pages 295-312]
  • Black tabla grape Evaluation of nano ZnO edible coating effect on microbial, physicochemical and sensorial characteristics of black table grape during storage [Volume 5, Issue 4, 2017- 2018, Pages 663-680]
  • Black tea Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Black Tea leave Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Blend film Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Bovine gelatin Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide [Volume 5, Issue 3, 2017- 2018, Pages 373-384]
  • Bovine serum albumin Single-step High Fructose Syrup Production from Chicory Inulin by Immobilized Inulinase on Functionalized nanomagnetite Via Protein Nanoparticles [Volume 4, Issue 1, 2016- 2017, Pages 79-91]
  • Box-Behnken design Extraction of Active Components from Saffron Petal with the Help of Ultrasound and Optimization of Extraction Conditions [Volume 4, Issue 1, 2016- 2017, Pages 121-135]
  • Bran The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
  • Bran The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran [Volume 4, Issue 2, 2016- 2017, Pages 33-41]
  • Bread dough Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing [Volume 5, Issue 3, 2017- 2018, Pages 385-396]
  • Brix In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup [Volume 4, Issue 2, 2016- 2017, Pages 131-140]
  • Broken seed percent Investigation of moisture changing and breakage percent of paddy seeds by using of microwave dryer [Volume 2, Issue 4, 2014- 2015, Pages 63-74]
  • Bromothymol blue Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator [Volume 4, Issue 2, 2016- 2017, Pages 55-66]
  • Browning Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]
  • Browning Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • Browning index Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Browning index Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Bruise Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Butcher&rsquo Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]

C

  • Caffeine Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Calcium alginate Microencapsulation effect on the survival rate of Lactobacillus casei in simulated gastric and duodenal conditions and heat treatment [Volume 4, Issue 1, 2016- 2017, Pages 31-43]
  • Calcium alginate Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life [Volume 4, Issue 2, 2016- 2017, Pages 151-160]
  • Calcium alginate Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Camelina oil Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content [Volume 10, Issue 4, 2022-2023, Pages 359-375]
  • Camelina oil Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • Camel meat Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Camel milk cream Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Cantaloupe Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method [Volume 10, Issue 2, 2022-2023, Pages 171-188]
  • Capacitor sensor Application of dielectric power spectroscopy with a parallel plate sensor for freshness detection of milk [Volume 4, Issue 3, 2016- 2017, Pages 53-63]
  • Caraway Application of olfactory machine system for detection of adulteration in caraway samples [Volume 5, Issue 3, 2017- 2018, Pages 527-541]
  • Carboxymethylated Starch Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Carboxymethylcellulose Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Carboxymethylcellulose Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Carboxy methyl cellulose 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- 2016, Pages 23-32]
  • Carboxymethyl cellulose Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Carboxymethyl cellulose Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin [(Articles in Press)]
  • Cardiovascular disease Assessment of Trans Fatty Acids content in Iranian food products [Volume 2, Issue 1, 2014- 2015, Pages 93-100]
  • Carob bean gum Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
  • Carotenoid Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Carp fish Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Carriers agent Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Carrot Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Carrot Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Carrot discard Effect of different drying pretreatments of carrot discards on quality characteristics of obtained powder upon storage [Volume 5, Issue 4, 2017- 2018, Pages 557-566]
  • Carrot juice Effects of ultrasound waves on carrot juice quality using of RSM [Volume 2, Issue 1, 2014- 2015, Pages 17-25]
  • Carrot juice Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient [Volume 7, Issue 1, 2019-2020, Pages 31-40]
  • Cassava starch film Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide [Volume 5, Issue 3, 2017- 2018, Pages 373-384]
  • Casson model Use of microwave for change in rheological properties of Balangu seed mucilage [Volume 11, Issue 3, 2023-2024, Pages 212-225]
  • Catharanthus roseus L Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Cellulose acetate Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator [Volume 4, Issue 2, 2016- 2017, Pages 55-66]
  • Cellulose acetate Evaluation of Cellulose Acetate Nanofibers Morphology in Single and Binary Solvent Systems for Production of Edible Cyclodexterin Nanocarriers [Volume 5, Issue 2, 2017- 2018, Pages 189-202]
  • Cellulose acetate Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique [Volume 5, Issue 4, 2017- 2018, Pages 567-581]
  • Cellulose Nanocrystal Investigation of the effect of cellulose nanocrystal on physical properties of whey protein isolate bionanocomposite films [Volume 2, Issue 4, 2014- 2015, Pages 75-85]
  • Cheese analogue Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Chemical indices The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
  • Chemometric Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Chemometrics Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Chemometrics Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]
  • Cherry juice Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]
  • Cherry tomato Effect of trehalose coating included Artemisia sieberi essential oil on some quantitative and qualitative postharvest characteristics of cherry tomato [Volume 5, Issue 2, 2017- 2018, Pages 287-300]
  • Cherry tomato Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
  • Chicken skin Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology [Volume 5, Issue 3, 2017- 2018, Pages 415-426]
  • Chickpea Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Chitosan Microencapsulation effect on the survival rate of Lactobacillus casei in simulated gastric and duodenal conditions and heat treatment [Volume 4, Issue 1, 2016- 2017, Pages 31-43]
  • Chitosan Preparation of chitosan/tragacanth composite film and evaluation of its mechanical and physical properties [Volume 4, Issue 3, 2016- 2017, Pages 151-161]
  • Chitosan Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Chitosan The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Chitosan Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Chitosan Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Chitosan Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Chitosan Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Chitosan nanoparticles Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Chlorine؛ Nutritional quality Comparing disinfecting effects of ozone versus chlorine treatment on nutritional, microbial and sensory properties of lettuce [Volume 2, Issue 3, 2014- 2015, Pages 75-84]
  • Chlorophyll" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Chlorophyll extraction The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves [Volume 4, Issue 4, 2016- 2017, Pages 67-76]
  • Chromatographic methods Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Chromatography The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Chymotrypsin Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Cinnamaldehyde Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
  • Cinnamaldehyde Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Cinnamon Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Citrus aurantium Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Citrus aurantium leaf Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil [Volume 2, Issue 2, 2014- 2015, Pages 43-57]
  • Classification Design and development of a machine vision system to determine the apparent apple imperfections [Volume 6, Issue 3, 2018-2019, Pages 341-350]
  • Classification Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
  • Classification Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Classification Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Classification Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Classification Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Cloud stability Effects of ultrasound waves on carrot juice quality using of RSM [Volume 2, Issue 1, 2014- 2015, Pages 17-25]
  • Coacervation Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Coacervation Investigation of Lactobacillus plantarum and Phytosterol co-encapsulation by complex coacervation [Volume 7, Issue 3, 2019-2020, Pages 461-478]
  • Co-crystallization The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract [Volume 4, Issue 1, 2016- 2017, Pages 17-29]
  • Coefficient of Variation Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Co-immobilization of enzymes Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Cold Plasma Investigation of the effect factors of atmospheric cold plasma of dielectric barrier discharge on Salmonella enterica serovar Enteritidis inactivation [Volume 11, Issue 2, 2023-2024, Pages 172-181]
  • Cold Plasma Prediction and Optimization of Rheological Parameters of Potato Starch Modified by Cold Plasma [Volume 11, Issue 4, 2023-2024, Pages 373-392]
  • Cold-set gelation Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition [Volume 5, Issue 1, 2017- 2018, Pages 1-12]
  • Coliform Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Color and texture properties The effect of extrusion process conditions on the some physicochemical properties of expanded snack based on germinated mung and corn grain [Volume 5, Issue 4, 2017- 2018, Pages 543-555]
  • Color characteristics Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]
  • Colored yoghurt Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Colorimetry Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films [Volume 2, Issue 4, 2014- 2015, Pages 87-101]
  • Colorimetry The Effect of Montmorillonite (MMT) on Structural, Thermal and Optical Properties of Iranian Potato Starch Based Nanobiocomposite Films [Volume 4, Issue 3, 2016- 2017, Pages 89-105]
  • Color indexes Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Color Model Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Color Parameters Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Color Parameters Evaluation some of quality characteristics during drying of watermelon seeds [Volume 5, Issue 2, 2017- 2018, Pages 203-218]
  • Color removal Evaluation of the mechanism of membrane fouling in the clarification of date syrup by the ultrafiltration process [Volume 11, Issue 2, 2023-2024, Pages 98-113]
  • Combined microwave-convective dryer Optimization and modeling of the stale bread drying with three different dryers [Volume 12, Issue 1, 2024-2025, Pages 17-33]
  • Combined oral film The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Common carp Effect of bees beeswax on gelatin properties extracted from common carp scale (Cyprinus carpio) [Volume 7, Issue 1, 2019-2020, Pages 57-69]
  • Common History Seed Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Composite Preparation of chitosan/tragacanth composite film and evaluation of its mechanical and physical properties [Volume 4, Issue 3, 2016- 2017, Pages 151-161]
  • Conjugated Diene The Comparison of chemical structure and thermal stability of the Pistacia Khinjuk kernel oil as a new source of vegetable oil with olive oil [Volume 2, Issue 1, 2014- 2015, Pages 83-91]
  • Conjugated Linoleic Acid (CLA) Production of conjugated linoleic acid nano lipid carrier (NLC) for enrichment of low-fat pasteurized milk by it. [Volume 5, Issue 4, 2017- 2018, Pages 651-662]
  • Consistency coefficient Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution [Volume 11, Issue 1, 2023-2024, Pages 1-10]
  • Consistency coefficient Rheological properties of Wild sage seed gum solution: Effect of different concentrations of ascorbic acid, citric acid, malic acid, and tartaric acid [Volume 12, Issue 1, 2024-2025, Pages 1-16]
  • Consumption Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
  • Continues The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice [Volume 5, Issue 1, 2017- 2018, Pages 25-38]
  • Controlled fermentation Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Controlled release Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Controlled release Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin [Volume 5, Issue 3, 2017- 2018, Pages 509-525]
  • Convection – microwave combination ovens Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
  • Convective dryer Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method [Volume 4, Issue 2, 2016- 2017, Pages 101-114]
  • Convective dryer Investigation of change Drying Rate Constant coefficient in simulations models with various pretreatments on drying apple [Volume 4, Issue 3, 2016- 2017, Pages 39-51]
  • Convective dryer Optimization and modeling of the stale bread drying with three different dryers [Volume 12, Issue 1, 2024-2025, Pages 17-33]
  • Convective mass transfer coefficient Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
  • Corn Evaluation of quality characteristics in corn seed dried with non-continuous rotary drum dryer [Volume 4, Issue 3, 2016- 2017, Pages 1-10]
  • Corn 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, 2018-2019, Pages 521-532]
  • Corn The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Corn starch Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Corn zein Study of Quantity and Diffusion of Nisin Used in Corn Zein Film to Depopulate Micrococcus Luteus [Volume 4, Issue 4, 2016- 2017, Pages 123-141]
  • Counter-Current Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Covalent immobilization Single-step High Fructose Syrup Production from Chicory Inulin by Immobilized Inulinase on Functionalized nanomagnetite Via Protein Nanoparticles [Volume 4, Issue 1, 2016- 2017, Pages 79-91]
  • Crack percentage Investigation the influence of variety, temperature and air velocity parameters in qualitative performance of a thin layer paddy dryer [Volume 4, Issue 1, 2016- 2017, Pages 93-102]
  • Cross-Current Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Cryogel Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin [Volume 5, Issue 3, 2017- 2018, Pages 509-525]
  • Cryogenics Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology [Volume 4, Issue 1, 2016- 2017, Pages 59-77]
  • Cryogrinding Technology Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology [Volume 4, Issue 1, 2016- 2017, Pages 59-77]
  • Crystallization Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Crystal Size Distribution Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • CT scan Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • CT-scan Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing [Volume 5, Issue 3, 2017- 2018, Pages 385-396]
  • Cucumber Effect of Ozone and citric acid pretreatments on the modified atmosphere packaging of cucumber [Volume 5, Issue 3, 2017- 2018, Pages 361-372]
  • Cumin Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Cumin Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology [Volume 4, Issue 1, 2016- 2017, Pages 59-77]
  • Cyclodexterin Evaluation of Cellulose Acetate Nanofibers Morphology in Single and Binary Solvent Systems for Production of Edible Cyclodexterin Nanocarriers [Volume 5, Issue 2, 2017- 2018, Pages 189-202]
  • Cylindrical Dryer Evaluation some of quality characteristics during drying of watermelon seeds [Volume 5, Issue 2, 2017- 2018, Pages 203-218]
  • Cylindrical sensor Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]

D

  • Damaged starch Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Damavand Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib [Volume 5, Issue 2, 2017- 2018, Pages 349-359]
  • Date palm syrup The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup [Volume 4, Issue 2, 2016- 2017, Pages 1-15]
  • Date pit Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Deacidification Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • Decision tree Monitoring of olive oil oxidation during accelerated storage using machine vision system [Volume 4, Issue 3, 2016- 2017, Pages 77-88]
  • Decontamination Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Deep-fat frying Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Defective oranges Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Dehulling Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
  • Design Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
  • Determination of Cadmium in milk 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, 2015- 2016, Pages 99-109]
  • Determination of Lead in milk 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, 2015- 2016, Pages 99-109]
  • Dielectric power spectroscopy Application of dielectric power spectroscopy with a parallel plate sensor for freshness detection of milk [Volume 4, Issue 3, 2016- 2017, Pages 53-63]
  • Dielectric power spectroscopy Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]
  • Dielectric sensor In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup [Volume 4, Issue 2, 2016- 2017, Pages 131-140]
  • Dielectric sensor Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Diet Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Dietary fiber Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Dietry fiber Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Differential Scanning Calorimetry (DSC) Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Diffusivity Modeling of thin-layer drying kinetics of kameh (native khashk) [Volume 2, Issue 1, 2014- 2015, Pages 3-16]
  • Diffusivity coefficient Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Diffusivity coefficients Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices [Volume 2, Issue 3, 2014- 2015, Pages 53-60]
  • Digestion The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Digital images processing Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Dill Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Discriminant analysis methods Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Discrimination Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Distance Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution [Volume 7, Issue 2, 2019-2020, Pages 313-326]
  • D-Limonene Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production [Volume 5, Issue 2, 2017- 2018, Pages 159-176]
  • Domestic cheese Borujerd Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Doogh The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint [Volume 2, Issue 2, 2014- 2015, Pages 59-70]
  • Dough alveograph parameters Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
  • Dragee Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Dried apple slice Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]
  • Drum dryer Modeling of hot vapor flow in cylinder of drum dryer by using finite element method for drying of Aloe vera gel. [Volume 5, Issue 4, 2017- 2018, Pages 681-697]
  • Drying Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Drying Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Drying Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Drying Modeling of thin-layer drying kinetics of kameh (native khashk) [Volume 2, Issue 1, 2014- 2015, Pages 3-16]
  • Drying Investigation of moisture changing and breakage percent of paddy seeds by using of microwave dryer [Volume 2, Issue 4, 2014- 2015, Pages 63-74]
  • Drying Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Drying Investigation the influence of variety, temperature and air velocity parameters in qualitative performance of a thin layer paddy dryer [Volume 4, Issue 1, 2016- 2017, Pages 93-102]
  • Drying Effects of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves [Volume 4, Issue 1, 2016- 2017, Pages 1-16]
  • Drying Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf [Volume 4, Issue 1, 2016- 2017, Pages 45-57]
  • Drying Evaluation of quality characteristics in corn seed dried with non-continuous rotary drum dryer [Volume 4, Issue 3, 2016- 2017, Pages 1-10]
  • Drying Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Drying Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Drying Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Drying Effect of different drying pretreatments of carrot discards on quality characteristics of obtained powder upon storage [Volume 5, Issue 4, 2017- 2018, Pages 557-566]
  • Drying Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
  • Drying Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
  • Drying Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
  • Drying Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
  • Drying Investigation of the effective factors in hot air drying process on quality characteristics of lentil [Volume 9, Issue 3, 2021-2022, Pages 209-221]
  • Drying Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method [Volume 10, Issue 2, 2022-2023, Pages 171-188]
  • Drying Kinetic Investigation of change Drying Rate Constant coefficient in simulations models with various pretreatments on drying apple [Volume 4, Issue 3, 2016- 2017, Pages 39-51]
  • Drying Kinetic Drying kinetic and shrinkage study of a Hawthorn sample in a vibro fluidized bed dryer using an adsorption system in order to control of inlet air humidity [Volume 5, Issue 1, 2017- 2018, Pages 107-122]
  • Drying kinetics Effect of temperature and air velocity on drying kinetics and organo essential oil extraction efficiency in a hybrid dryer [Volume 5, Issue 1, 2017- 2018, Pages 65-75]
  • Drying kinetics The effects of temperature, air speed and IR radiation on drying kinetics and some quality factors of saffron [Volume 7, Issue 1, 2019-2020, Pages 97-113]
  • Drying rate constant Investigation of change Drying Rate Constant coefficient in simulations models with various pretreatments on drying apple [Volume 4, Issue 3, 2016- 2017, Pages 39-51]
  • Drying rate constant Investigating the drying parameters of Fijou fruit in a freeze dryer [Volume 5, Issue 4, 2017- 2018, Pages 699-713]
  • Drying rate constant coefficient Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
  • Drying time Investigation the influence of variety, temperature and air velocity parameters in qualitative performance of a thin layer paddy dryer [Volume 4, Issue 1, 2016- 2017, Pages 93-102]
  • Drying up Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Durum Wheat Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Dynamic rheology Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition [Volume 5, Issue 1, 2017- 2018, Pages 1-12]
  • Dynamic rheology Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]

E

  • Echium amoenum Fisch and C.A. Mey Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst [Volume 4, Issue 4, 2016- 2017, Pages 57-66]
  • Echium amoenum Powder Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Edible coating Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Edible coating Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Edible Film Effect of Oregano Essential Oil on Properties of Hydroxypropylmethylcellulose-Based Edible Film [Volume 2, Issue 3, 2014- 2015, Pages 61-74]
  • Edible Film Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Edible Film Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Edible Film Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]
  • Effective diffusivity coefficient Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Effective moisture diffusion Investigating the drying parameters of Fijou fruit in a freeze dryer [Volume 5, Issue 4, 2017- 2018, Pages 699-713]
  • Effective moisture diffusivity Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Effective moisture diffusivity The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil [Volume 8, Issue 1, 2020-2021, Pages 129-138]
  • Effective moisture diffusivity coefficient Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process [Volume 11, Issue 3, 2023-2024, Pages 182-197]
  • Efficiency Preparation of chitosan/tragacanth composite film and evaluation of its mechanical and physical properties [Volume 4, Issue 3, 2016- 2017, Pages 151-161]
  • Egg Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Egg Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
  • Eggplant Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices [Volume 2, Issue 3, 2014- 2015, Pages 53-60]
  • Eggplant cap Extraction and investigation of physicochemical properties of pectin extracted from eggplant cap waste [Volume 5, Issue 2, 2017- 2018, Pages 219-239]
  • Electrical conductivity Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing [Volume 7, Issue 1, 2019-2020, Pages 1-15]
  • Electrical conductivity Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
  • Electrical dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Electric field Evaluation of the mechanism of membrane fouling in the clarification of date syrup by the ultrafiltration process [Volume 11, Issue 2, 2023-2024, Pages 98-113]
  • Electrochemical impedance spectroscopy Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Electrochemical sensors New method for evaluating the concentration of lactoferrin protein in infant formula using electrochemical sensors technology [Volume 7, Issue 4, 2019-2020, Pages 627-640]
  • Electrode type Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient [Volume 7, Issue 1, 2019-2020, Pages 31-40]
  • Electro-Encapsulation Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Electroestatic collector Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Electrohydrodynamic Atomization Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles [Volume 4, Issue 4, 2016- 2017, Pages 31-43]
  • Electronic nose Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Electronic nose Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Electronic nose Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Electronic tongue Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Electrospinning Evaluation of Cellulose Acetate Nanofibers Morphology in Single and Binary Solvent Systems for Production of Edible Cyclodexterin Nanocarriers [Volume 5, Issue 2, 2017- 2018, Pages 189-202]
  • Electrospinning Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique [Volume 5, Issue 4, 2017- 2018, Pages 567-581]
  • Electrospinning Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Electrospinning Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Electrospinning Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Electrospray Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Electrospun nanofibers Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Emulsifier The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties [Volume 4, Issue 4, 2016- 2017, Pages 45-55]
  • Emulsion Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Emulsion The effect of Persian gum and thermal process on the properties of emulsion stabilized by whey protein concentrate [Volume 4, Issue 1, 2016- 2017, Pages 103-119]
  • Encapsulation Vitamin A Palimitae Bearing Nano-structured Lipid Carrier (NLC): Factors Affecting Particle Size, Encapsulation Efficiency and Stability [Volume 2, Issue 1, 2014- 2015, Pages 67-82]
  • Encapsulation Evaluation of Colloidal and Antioxidant Properties of Nanoliposome Loaded with Urtica dioica L. Extract [Volume 2, Issue 3, 2014- 2015, Pages 11-23]
  • Encapsulation Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Encapsulation Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Encapsulation Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Encapsulation Production of conjugated linoleic acid nano lipid carrier (NLC) for enrichment of low-fat pasteurized milk by it. [Volume 5, Issue 4, 2017- 2018, Pages 651-662]
  • Encapsulation Encapsulation of Barije (ّFerula gummosa) essential oil in nanoliposomal system and evaluation of its physical and antimicrobial properties [Volume 7, Issue 1, 2019-2020, Pages 71-83]
  • Encapsulation Investigation of Lactobacillus plantarum and Phytosterol co-encapsulation by complex coacervation [Volume 7, Issue 3, 2019-2020, Pages 461-478]
  • Encapsulation Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Encapsulation Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Encapsulation The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Encapsulation Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Encapsulation Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Encapsulation efficiency Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Encapsulation efficiency Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Encapsulation efficiency Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Energy Consumption Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Energy Consumption Evaluation some of quality characteristics during drying of watermelon seeds [Volume 5, Issue 2, 2017- 2018, Pages 203-218]
  • Energy optimization Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
  • Enrichment Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Enrichment Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Enrichment Production of conjugated linoleic acid nano lipid carrier (NLC) for enrichment of low-fat pasteurized milk by it. [Volume 5, Issue 4, 2017- 2018, Pages 651-662]
  • Enzymatic browning Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices [Volume 4, Issue 2, 2016- 2017, Pages 43-54]
  • Enzymatic browning Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period [Volume 5, Issue 4, 2017- 2018, Pages 597-612]
  • Enzymatic Purification Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Enzyme Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Enzyme activity Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Eryngium caucasicum Trautv Modelling and optimization of radical scavenging activity of Eryngium caucasicum Trautv leaf extracts obtained by ultrasound assisted extraction [Volume 4, Issue 3, 2016- 2017, Pages 25-37]
  • Essential oil extraction Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Eucalyptus globolus essential oil (EGO) Evaluation of physicomechanical, antimicrobial and microstructural properties of chitosan bioactive films containing Eucalyptus globulus essential oil [Volume 4, Issue 3, 2016- 2017, Pages 119-132]
  • Exergy Exergy and Energy Analyses for Solar Drying of Peppermint (Mentha piperita) With a Double-pass Collector [Volume 6, Issue 3, 2018-2019, Pages 421-439]
  • Exergy Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
  • Expansion The effect of extrusion process conditions on the some physicochemical properties of expanded snack based on germinated mung and corn grain [Volume 5, Issue 4, 2017- 2018, Pages 543-555]
  • Extensograph Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
  • Extinction coefficient Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [Volume 11, Issue 1, 2023-2024, Pages 35-45]
  • Extract Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Extraction oil Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]
  • Extraction optimization Fenugreek seed gum: extraction optimization and evaluation of antioxidant properties [Volume 5, Issue 3, 2017- 2018, Pages 447-468]
  • Extraction optimization Extraction and investigation of physicochemical properties of pectin extracted from eggplant cap waste [Volume 5, Issue 2, 2017- 2018, Pages 219-239]
  • Extraction temperature Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Extraction time Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]

F

  • Face Centered Central Composite Design Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Farinograph Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
  • Fat Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango [Volume 2, Issue 4, 2014- 2015, Pages 49-61]
  • Fat content Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Fat replacer Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Fatty acid Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst [Volume 4, Issue 4, 2016- 2017, Pages 57-66]
  • Fatty acid Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Fatty acid content Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises [Volume 4, Issue 4, 2016- 2017, Pages 21-29]
  • Fatty acid profile Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [Volume 11, Issue 1, 2023-2024, Pages 35-45]
  • Feijoa Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Fennel seed extract Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
  • Fenugreek Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology [Volume 4, Issue 1, 2016- 2017, Pages 59-77]
  • Fenugreek seed Fenugreek seed gum: extraction optimization and evaluation of antioxidant properties [Volume 5, Issue 3, 2017- 2018, Pages 447-468]
  • Fermentation Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing [Volume 5, Issue 3, 2017- 2018, Pages 385-396]
  • Fermentation Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
  • Fermentation Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Fiber Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Fiber supplement Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Fig (Ficus carica)" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Filled hydrogel Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Film The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Film and Coating Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Film properties Effect of bees beeswax on gelatin properties extracted from common carp scale (Cyprinus carpio) [Volume 7, Issue 1, 2019-2020, Pages 57-69]
  • Finite Element Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method [Volume 4, Issue 2, 2016- 2017, Pages 101-114]
  • Finite Element Finite element simulation and development of a LED-based photoacoustic spectroscopy system for quality assessment of some food liquids [Volume 9, Issue 4, 2021-2022, Pages 383-405]
  • Firefly algorithm Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Fish gelatin Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Fish gelatin Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Fish gelatin Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin [(Articles in Press)]
  • Fish oil Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Flavonoid compounds Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Flavourzyme Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt [Volume 7, Issue 2, 2019-2020, Pages 299-311]
  • Flixweed Seeds Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Flour Evaluating the criteria for flour quality based on Fuzzy DEMATEL [Volume 11, Issue 3, 2023-2024, Pages 249-275]
  • Flour amino acids Evaluation of relationship between solvent retention capacity tests, secondary structures of proteins and amino acid content of triticale flour (ІІІ) [Volume 7, Issue 3, 2019-2020, Pages 379-402]
  • Flow-ability The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract [Volume 4, Issue 1, 2016- 2017, Pages 17-29]
  • Flow behavior index Rheological properties of Wild sage seed gum solution: Effect of different concentrations of ascorbic acid, citric acid, malic acid, and tartaric acid [Volume 12, Issue 1, 2024-2025, Pages 1-16]
  • Flow behaviour index Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution [Volume 11, Issue 1, 2023-2024, Pages 1-10]
  • Foam mat drying Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Foam-mat drying Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup [Volume 7, Issue 4, 2019-2020, Pages 535-550]
  • Food Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Food Packaging Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide [Volume 4, Issue 2, 2016- 2017, Pages 17-32]
  • Food Packaging Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Food spoilage Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator [Volume 4, Issue 2, 2016- 2017, Pages 55-66]
  • Fourier transform-infrared Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Fractal Dimension Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period [Volume 5, Issue 4, 2017- 2018, Pages 597-612]
  • Fractal texture Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices [Volume 4, Issue 2, 2016- 2017, Pages 43-54]
  • Fraud Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [Volume 11, Issue 2, 2023-2024, Pages 155-171]
  • Free radical Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil [Volume 5, Issue 3, 2017- 2018, Pages 499-507]
  • Freeze dryer Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Freeze dryer Investigating the drying parameters of Fijou fruit in a freeze dryer [Volume 5, Issue 4, 2017- 2018, Pages 699-713]
  • Freeze Drying Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Freeze Drying Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Freezing 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- 2016, Pages 33-42]
  • Freezing Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Freezing Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Fresh- cut melon Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Freshness Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Freshness detection Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Fresh vegetables Effect of Prosopis Fracta bark extract on removing ova of parasites from Ilam province vegetables [Volume 2, Issue 2, 2014- 2015, Pages 95-103]
  • Frying Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Frying Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Frying Influence of ultrasound and edible coating on shrinkage of potato strips during frying [Volume 2, Issue 2, 2014- 2015, Pages 71-83]
  • Functional Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Functional Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Functional drink Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
  • Functional foods New method for evaluating the concentration of lactoferrin protein in infant formula using electrochemical sensors technology [Volume 7, Issue 4, 2019-2020, Pages 627-640]
  • Functional properties Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Functional properties Evaluation of relationship between solvent retention capacity tests, secondary structures of proteins and amino acid content of triticale flour (ІІІ) [Volume 7, Issue 3, 2019-2020, Pages 379-402]
  • Fuzzy Evaluating the criteria for flour quality based on Fuzzy DEMATEL [Volume 11, Issue 3, 2023-2024, Pages 249-275]
  • Fuzzy logic Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Fuzzy logic The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Fuzzy logic Comparison of Modeling with Fuzzy Logic Method and Mixture Design in Predicting the Formulation of Ziziphora Essential Oil Nanoemulsion Production [(Articles in Press)]

G

  • GA-ANNs Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Gama Irradiation Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Gamma irradiation Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Gamma Radiation Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Garlic Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
  • Gas Chromatography Assessment of Trans Fatty Acids content in Iranian food products [Volume 2, Issue 1, 2014- 2015, Pages 93-100]
  • Gas Sensor Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Gas-solvent process Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Gaussian membership function Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • GC-MS Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil [Volume 2, Issue 2, 2014- 2015, Pages 43-57]
  • Gel Modeling of hot vapor flow in cylinder of drum dryer by using finite element method for drying of Aloe vera gel. [Volume 5, Issue 4, 2017- 2018, Pages 681-697]
  • Gelatin Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology [Volume 5, Issue 3, 2017- 2018, Pages 415-426]
  • Gelatin The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Gelatin Effect of bees beeswax on gelatin properties extracted from common carp scale (Cyprinus carpio) [Volume 7, Issue 1, 2019-2020, Pages 57-69]
  • Gelatin Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
  • Gelling properties Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Generalized Correlations Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
  • Generalized regression neural network Non-destructive detection of bread staleness using hyperspectral images [Volume 10, Issue 4, 2022-2023, Pages 299-317]
  • Genetic algorithm Modeling of Button Mushroom Drying Process by Infrared System [Volume 2, Issue 4, 2014- 2015, Pages 39-47]
  • Genetic algorithm Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
  • Genetic algorithm Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
  • Genetic algorithm Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
  • Geometric form Modeling of thin-layer drying kinetics of kameh (native khashk) [Volume 2, Issue 1, 2014- 2015, Pages 3-16]
  • Germinated mung The effect of extrusion process conditions on the some physicochemical properties of expanded snack based on germinated mung and corn grain [Volume 5, Issue 4, 2017- 2018, Pages 543-555]
  • Ghotab Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Ginger Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Glucose release The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Gluten Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Gluten free cake Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes [Volume 4, Issue 3, 2016- 2017, Pages 107-118]
  • Gluten proteins Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Glycerol The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Glycyrrhizic acid Optimized Pressurized hot water extraction of glycyrrhizic acid from Licorice roots [Volume 2, Issue 4, 2014- 2015, Pages 11-21]
  • GMDH-Neural network Infrared drying kinetics study of lime slices using hybrid GMDH-neural networks [Volume 5, Issue 1, 2017- 2018, Pages 91-105]
  • Grape Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Grapefruit peel essential Oil Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Grape juice Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
  • Graphite Furnace Atomic Absorption Spectrometry 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, 2015- 2016, Pages 99-109]
  • Green beans The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Gudomeh shahri 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- 2016, Pages 33-42]
  • Gum Fenugreek seed gum: extraction optimization and evaluation of antioxidant properties [Volume 5, Issue 3, 2017- 2018, Pages 447-468]
  • Gum Arabic Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Gum Arabic Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]
  • Gum tragacanth Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin [Volume 5, Issue 3, 2017- 2018, Pages 509-525]

H

  • Half-life Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Halochromic indicator Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator [Volume 4, Issue 2, 2016- 2017, Pages 55-66]
  • Hardening Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango [Volume 2, Issue 4, 2014- 2015, Pages 49-61]
  • Hard Panning Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Haugh unit Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Hawthorn Drying kinetic and shrinkage study of a Hawthorn sample in a vibro fluidized bed dryer using an adsorption system in order to control of inlet air humidity [Volume 5, Issue 1, 2017- 2018, Pages 107-122]
  • Hawthorn Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
  • Hawthorn Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Hazelnut Evaluation of sensory characteristics and modeling of the kinetics of hazelnut color indices during infrared roasting [Volume 4, Issue 2, 2016- 2017, Pages 81-99]
  • Hazelnut crust Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Hazelnut Milk Effect of Different Roasting Methods, Blanching and Pasteurization Conditions on Physicochemical and Sensory Characteristics of Hazelnut Milk [Volume 5, Issue 2, 2017- 2018, Pages 301-318]
  • Heating Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Heating method Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Heating method Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Heat transfer Modeling of hot vapor flow in cylinder of drum dryer by using finite element method for drying of Aloe vera gel. [Volume 5, Issue 4, 2017- 2018, Pages 681-697]
  • Heat treatment The effect of Persian gum and thermal process on the properties of emulsion stabilized by whey protein concentrate [Volume 4, Issue 1, 2016- 2017, Pages 103-119]
  • Heat treatment Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • Heat treatments Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Hemp seed Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]
  • Hemp seed oil Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Hempseed oil Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Herbal medicines Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Herschel-Bulkley Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Herschel-Bulkley Rheological properties of Wild sage seed gum solution: Effect of different concentrations of ascorbic acid, citric acid, malic acid, and tartaric acid [Volume 12, Issue 1, 2024-2025, Pages 1-16]
  • High Maltose Syrup Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Hill climbing algorithm Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Homogenization Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Hot Air Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
  • Hot Air combined infrared-hot air thawing process on the quality properties of cooked carrot samples [Volume 11, Issue 2, 2023-2024, Pages 140-154]
  • Hot air dryer Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Hot-air dryer Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • Hot air–infrared The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice [Volume 5, Issue 1, 2017- 2018, Pages 25-38]
  • Hot air – infrared dryer Energy and exergy analyses of continues infrared-hot air current dryer with air recycling [Volume 5, Issue 2, 2017- 2018, Pages 253-271]
  • Hot-air Oven Effects of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves [Volume 4, Issue 1, 2016- 2017, Pages 1-16]
  • Hot chocolate The effect of hot chocolate Fortification with carrot powder on its quality characteristics [Volume 11, Issue 4, 2023-2024, Pages 394-407]
  • HPCD The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini) [(Articles in Press)]
  • Hybrid Dryer Effect of temperature and air velocity on drying kinetics and organo essential oil extraction efficiency in a hybrid dryer [Volume 5, Issue 1, 2017- 2018, Pages 65-75]
  • Hydrocolloids Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
  • Hydrofluorocarbon Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Hydrolysis Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Hydrolysis Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Hydrolyzed protein Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt [Volume 7, Issue 2, 2019-2020, Pages 299-311]
  • Hydroxypropylmethylcellulose (HPMC) Effect of Oregano Essential Oil on Properties of Hydroxypropylmethylcellulose-Based Edible Film [Volume 2, Issue 3, 2014- 2015, Pages 61-74]

I

  • Ice cream Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango [Volume 2, Issue 4, 2014- 2015, Pages 49-61]
  • Ilam Effect of Prosopis Fracta bark extract on removing ova of parasites from Ilam province vegetables [Volume 2, Issue 2, 2014- 2015, Pages 95-103]
  • Image Processing Determination of freshness of UHT milk with L * a * b * color parameters measured by image processing [Volume 2, Issue 2, 2014- 2015, Pages 105-113]
  • Image Processing Development and evaluation of artificial neural models for RGB to L*a*b* color feature transformation using machine vision system [Volume 5, Issue 1, 2017- 2018, Pages 151-158]
  • Image Processing Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Image Processing Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing [Volume 5, Issue 3, 2017- 2018, Pages 385-396]
  • Image Processing Design and development of a machine vision system to determine the apparent apple imperfections [Volume 6, Issue 3, 2018-2019, Pages 341-350]
  • Image Processing Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Image Processing Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
  • Image Processing Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
  • Image Processing Application of computer vision on non-destructive detection of grape syrup adulteration [Volume 7, Issue 3, 2019-2020, Pages 479-495]
  • Image Processing Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Image Processing Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Image Processing Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Image Processing Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Image Processing Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Image Processing Determining the purity of black pepper powder by hyperspectral imaging method [Volume 11, Issue 4, 2023-2024, Pages 295-312]
  • Image processing algorithm Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Immersion Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil [Volume 2, Issue 4, 2014- 2015, Pages 23-38]
  • Individual functional contribution Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Infant formula New method for evaluating the concentration of lactoferrin protein in infant formula using electrochemical sensors technology [Volume 7, Issue 4, 2019-2020, Pages 627-640]
  • In flow In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup [Volume 4, Issue 2, 2016- 2017, Pages 131-140]
  • Infrared Modeling of Button Mushroom Drying Process by Infrared System [Volume 2, Issue 4, 2014- 2015, Pages 39-47]
  • Infrared Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Infrared Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Infrared Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
  • Infrared The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Infrared combined infrared-hot air thawing process on the quality properties of cooked carrot samples [Volume 11, Issue 2, 2023-2024, Pages 140-154]
  • Infrared dryer Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution [Volume 7, Issue 2, 2019-2020, Pages 313-326]
  • Infrared drying Infrared drying kinetics study of lime slices using hybrid GMDH-neural networks [Volume 5, Issue 1, 2017- 2018, Pages 91-105]
  • Infrared drying Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]
  • Infrared-Hot air Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Infrared-Hot air Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Instant camel yogurt Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Instant controlled pressure drop Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Instant powder The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
  • Intelligent packaging Determination of Spoilage development and shelf life in Poultry meat using color Indicators in chill condition [Volume 2, Issue 2, 2014- 2015, Pages 3-14]
  • Intermittent The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice [Volume 5, Issue 1, 2017- 2018, Pages 25-38]
  • Inulinase Single-step High Fructose Syrup Production from Chicory Inulin by Immobilized Inulinase on Functionalized nanomagnetite Via Protein Nanoparticles [Volume 4, Issue 1, 2016- 2017, Pages 79-91]
  • Ion mobility ‎spectrometry Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]
  • IR Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf [Volume 4, Issue 1, 2016- 2017, Pages 45-57]
  • Irradiation Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • IR radiation The effects of temperature, air speed and IR radiation on drying kinetics and some quality factors of saffron [Volume 7, Issue 1, 2019-2020, Pages 97-113]
  • Isoflavones Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Isomalt Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • IVHF Evaluating the criteria for flour quality based on Fuzzy DEMATEL [Volume 11, Issue 3, 2023-2024, Pages 249-275]

J

  • Juice Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]

K

  • Kabkab date seed Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Kefiran Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
  • Khollar Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus) [Volume 4, Issue 4, 2016- 2017, Pages 143-157]
  • Kinetic of drying Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Kinetics Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices [Volume 2, Issue 3, 2014- 2015, Pages 53-60]
  • Kinetics Evaluation of sensory characteristics and modeling of the kinetics of hazelnut color indices during infrared roasting [Volume 4, Issue 2, 2016- 2017, Pages 81-99]
  • Kinetics Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Konjac gum Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Kurdistan Province Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]

L

  • L* Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf [Volume 4, Issue 1, 2016- 2017, Pages 45-57]
  • L*a*b* Determination of freshness of UHT milk with L * a * b * color parameters measured by image processing [Volume 2, Issue 2, 2014- 2015, Pages 105-113]
  • L*a*b* Development and evaluation of artificial neural models for RGB to L*a*b* color feature transformation using machine vision system [Volume 5, Issue 1, 2017- 2018, Pages 151-158]
  • Lactic Acid Bacteria Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
  • Lactic Acid Bacteria Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Lactobacillus acidophilus Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life [Volume 4, Issue 2, 2016- 2017, Pages 151-160]
  • Lactobacillus acidophilus Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Lactobacillus acidophilus Evaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed Mucilage [Volume 11, Issue 1, 2023-2024, Pages 11-24]
  • Lactobacillus acidophilus (La5) The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint [Volume 2, Issue 2, 2014- 2015, Pages 59-70]
  • Lactobacillus casei Microencapsulation effect on the survival rate of Lactobacillus casei in simulated gastric and duodenal conditions and heat treatment [Volume 4, Issue 1, 2016- 2017, Pages 31-43]
  • Lactobacillus plantarum Investigation of Lactobacillus plantarum and Phytosterol co-encapsulation by complex coacervation [Volume 7, Issue 3, 2019-2020, Pages 461-478]
  • Lactobacillus reuteri Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica) [Volume 8, Issue 4, 2020-2021, Pages 399-414]
  • Lactoferrin New method for evaluating the concentration of lactoferrin protein in infant formula using electrochemical sensors technology [Volume 7, Issue 4, 2019-2020, Pages 627-640]
  • Lallemantia royleana Evaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed Mucilage [Volume 11, Issue 1, 2023-2024, Pages 11-24]
  • Lampante olive oil Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • LDPE Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles [Volume 2, Issue 1, 2014- 2015, Pages 27-37]
  • LDPE Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Lemon Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Lettuce؛ Ozone Comparing disinfecting effects of ozone versus chlorine treatment on nutritional, microbial and sensory properties of lettuce [Volume 2, Issue 3, 2014- 2015, Pages 75-84]
  • Licorice extract Optimized Pressurized hot water extraction of glycyrrhizic acid from Licorice roots [Volume 2, Issue 4, 2014- 2015, Pages 11-21]
  • Lightness Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder [Volume 11, Issue 3, 2023-2024, Pages 197-211]
  • Lightness correction algorithm Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Lime juice Evaluation the effect of various methods of thermal concentration on physical and chemical characteristics, phenolic compounds and sensorial properties of lime juice concentrates [Volume 5, Issue 2, 2017- 2018, Pages 241-251]
  • Lime slices Infrared drying kinetics study of lime slices using hybrid GMDH-neural networks [Volume 5, Issue 1, 2017- 2018, Pages 91-105]
  • Linear Discriminant Analysis Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Linear Discriminant Analysis Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Lipid Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Liposome Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Liposome Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Liquid–Liquid Microextraction 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, 2015- 2016, Pages 99-109]
  • Loading Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Logarithmic model Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • Low-fat feta cheese Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Low-fat mayonnaise 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- 2016, Pages 23-32]
  • Low-fat mayonnaise Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Low Fat Mayonnaise Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Low fat yogurt Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt [Volume 7, Issue 2, 2019-2020, Pages 299-311]
  • L. plantarum KMC45 Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Lucerne fibers Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Lycopene Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]

M

  • Maceration The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Machine olfaction Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Machine vision Estimation of total microbial count by image processing in shrimp (Litopenaeus vannamei) [Volume 2, Issue 3, 2014- 2015, Pages 25-41]
  • Machine vision Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Machine vision Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices [Volume 4, Issue 2, 2016- 2017, Pages 43-54]
  • Machine vision Monitoring of olive oil oxidation during accelerated storage using machine vision system [Volume 4, Issue 3, 2016- 2017, Pages 77-88]
  • Machine vision Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Machine vision Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Machine vision Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Maltodextrin Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Maltodextrin Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Maltodextrin The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup [Volume 4, Issue 2, 2016- 2017, Pages 1-15]
  • Maltodextrin Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Maltodextrin Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]
  • Maltodextrin Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup [Volume 7, Issue 4, 2019-2020, Pages 535-550]
  • Maltodextrin The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Maltodextrin Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Maltodextrin Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Maltodextrin Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method [Volume 11, Issue 2, 2023-2024, Pages 114-139]
  • Mango peel Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation [Volume 11, Issue 3, 2023-2024, Pages 276-294]
  • Mango Seed Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Mass changes Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
  • Mass transfer Influence of ultrasound and edible coating on shrinkage of potato strips during frying [Volume 2, Issue 2, 2014- 2015, Pages 71-83]
  • Mass transfer Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus) [Volume 4, Issue 3, 2016- 2017, Pages 65-76]
  • Mathematical model Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Mathematical modeling Infrared drying kinetics study of lime slices using hybrid GMDH-neural networks [Volume 5, Issue 1, 2017- 2018, Pages 91-105]
  • Mathematical modeling Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • Matlab Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Maturity quality evaluation Quick quality evaluation of pomegranate arils using NIR spectroscopy [Volume 2, Issue 4, 2014- 2015, Pages 103-114]
  • Maxwell Model Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Mayonnaise Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Meat Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Medlar Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
  • Melissa officinalis Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil [Volume 2, Issue 4, 2014- 2015, Pages 23-38]
  • Melissa officinalis The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil [Volume 8, Issue 1, 2020-2021, Pages 129-138]
  • Mentha essential oil Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
  • Mentha longifolia L The effect of powdered Spirulina platensis biomass on some of physicochemical properties and sensory evaluation in probiotic Iranian white cheese containing powdered Mentha longifolia L. produced by ultrafiltration [Volume 2, Issue 3, 2014- 2015, Pages 1-10]
  • Mentha pulegium L Effect of temperature and air velocity on drying kinetics and organo essential oil extraction efficiency in a hybrid dryer [Volume 5, Issue 1, 2017- 2018, Pages 65-75]
  • Metallic Nanoparticles Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide [Volume 4, Issue 2, 2016- 2017, Pages 17-32]
  • Metal oxide semiconductor Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Metal oxide sensors Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • MIC Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • Microalgae Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Microbial contaminations Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Microbial load Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Microbial load Investigation of the effect factors of atmospheric cold plasma of dielectric barrier discharge on Salmonella enterica serovar Enteritidis inactivation [Volume 11, Issue 2, 2023-2024, Pages 172-181]
  • Microbial Total count Estimation of total microbial count by image processing in shrimp (Litopenaeus vannamei) [Volume 2, Issue 3, 2014- 2015, Pages 25-41]
  • Microbiological quality Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Microcapsule Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production [Volume 5, Issue 2, 2017- 2018, Pages 159-176]
  • Microcapsule stability" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Micrococcus luteus Study of Quantity and Diffusion of Nisin Used in Corn Zein Film to Depopulate Micrococcus Luteus [Volume 4, Issue 4, 2016- 2017, Pages 123-141]
  • Microcrystalline cellulose Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Microencapsulation Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microencapsulation Microencapsulation effect on the survival rate of Lactobacillus casei in simulated gastric and duodenal conditions and heat treatment [Volume 4, Issue 1, 2016- 2017, Pages 31-43]
  • Microencapsulation Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production [Volume 5, Issue 2, 2017- 2018, Pages 159-176]
  • Microencapsulation Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]
  • Microencapsulation Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica) [Volume 8, Issue 4, 2020-2021, Pages 399-414]
  • Microencapsulation Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Microencapsulation Evaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed Mucilage [Volume 11, Issue 1, 2023-2024, Pages 11-24]
  • Microencapsulation Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [(Articles in Press)]
  • Microencapsulation efficiency (MEE) Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microencapsulation yield (MEY) Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microorganism Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Microstructure The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup [Volume 4, Issue 2, 2016- 2017, Pages 1-15]
  • Microstructure Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Microwave Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
  • Microwave Investigation of moisture changing and breakage percent of paddy seeds by using of microwave dryer [Volume 2, Issue 4, 2014- 2015, Pages 63-74]
  • Microwave Effects of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves [Volume 4, Issue 1, 2016- 2017, Pages 1-16]
  • Microwave Physicochemical characterization of dried pumpkin using osmosis – microwave method [Volume 4, Issue 3, 2016- 2017, Pages 133-150]
  • Microwave The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice [Volume 5, Issue 1, 2017- 2018, Pages 25-38]
  • Microwave Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises [Volume 4, Issue 4, 2016- 2017, Pages 21-29]
  • Microwave Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Microwave Evaluation the effect of various methods of thermal concentration on physical and chemical characteristics, phenolic compounds and sensorial properties of lime juice concentrates [Volume 5, Issue 2, 2017- 2018, Pages 241-251]
  • Microwave Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • Microwave Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Microwave Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method [Volume 7, Issue 2, 2019-2020, Pages 277-298]
  • Microwave Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
  • Microwave Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
  • Microwave Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Microwave A Green Aqueous Extraction of Peanut Oil using Microwave and Demulsifier [Volume 11, Issue 1, 2023-2024, Pages 25-33]
  • Microwave Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process [Volume 11, Issue 3, 2023-2024, Pages 182-197]
  • Microwave Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method [Volume 11, Issue 2, 2023-2024, Pages 114-139]
  • Microwave Use of microwave for change in rheological properties of Balangu seed mucilage [Volume 11, Issue 3, 2023-2024, Pages 212-225]
  • Microwave-assisted Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil [Volume 2, Issue 4, 2014- 2015, Pages 23-38]
  • Microwave-assisted extraction Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Microwave dryer Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2015- 2016, Pages 77-88]
  • Microwave dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Microwave dryer Investigation of drying process of different Iranian rice cultivars by Ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network [Volume 7, Issue 4, 2019-2020, Pages 497-515]
  • Microwave dryer Optimization and modeling of the stale bread drying with three different dryers [Volume 12, Issue 1, 2024-2025, Pages 17-33]
  • Microwave oven Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Microwave pre-treatment Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Microwaves Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Microwaves pretreatment Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Midilli equation Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process [Volume 11, Issue 3, 2023-2024, Pages 182-197]
  • Milk Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
  • Milk Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Milk freshness Application of dielectric power spectroscopy with a parallel plate sensor for freshness detection of milk [Volume 4, Issue 3, 2016- 2017, Pages 53-63]
  • Milk protein concentrate Producing beetroot powder by using foaming agent maltodextrin and milk protein concentrate in foam mat-microwave drying method [Volume 11, Issue 2, 2023-2024, Pages 114-139]
  • Milk thistle seed oil Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Minimum viscosity Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis [Volume 7, Issue 1, 2019-2020, Pages 85-95]
  • Mixture design Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Mltogenic amylase Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Model Investigation of infrared radiation on drying kinetics and color indexes of Anaryjeh (Froriepia subpinnata) leaf [Volume 4, Issue 1, 2016- 2017, Pages 45-57]
  • Modeling Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Modeling Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Modeling Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Modeling Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Modeling Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Modeling Modeling of thin-layer drying kinetics of kameh (native khashk) [Volume 2, Issue 1, 2014- 2015, Pages 3-16]
  • Modeling Influence of ultrasound and edible coating on shrinkage of potato strips during frying [Volume 2, Issue 2, 2014- 2015, Pages 71-83]
  • Modeling Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Modeling Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus) [Volume 4, Issue 3, 2016- 2017, Pages 65-76]
  • Modeling Modeling quality changes of sesame oil during extraction process using intelligent and regression system [Volume 5, Issue 4, 2017- 2018, Pages 627-636]
  • Modeling Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Modeling Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Modeling Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • Modeling Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Modeling The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Modeling Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Modeling Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • Modified atmosphere Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Modified atmosphere Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Modified starch Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Moisture Absorption The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Moisture content Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Moisture diffusion coefficient Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
  • Moisture loss Influence of ultrasound and edible coating on shrinkage of potato strips during frying [Volume 2, Issue 2, 2014- 2015, Pages 71-83]
  • Moisture loss" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Mold Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Mold and yeast Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder [Volume 11, Issue 3, 2023-2024, Pages 197-211]
  • Monomeric anthocyanin Improving phenolic compounds production and radical scavenging activity of barberry extract using solid state fermentation [Volume 5, Issue 1, 2017- 2018, Pages 141-150]
  • Montmorillonite Properties of zein based microcomposite film containing modified montmorillonite [Volume 2, Issue 1, 2014- 2015, Pages 49-56]
  • Montmorillonite The Effect of Montmorillonite (MMT) on Structural, Thermal and Optical Properties of Iranian Potato Starch Based Nanobiocomposite Films [Volume 4, Issue 3, 2016- 2017, Pages 89-105]
  • Mulberry The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves [Volume 4, Issue 4, 2016- 2017, Pages 67-76]
  • Multilayer Perceptron Model Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles [Volume 4, Issue 4, 2016- 2017, Pages 31-43]
  • Multilayer perceptron neural network Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Multinomial logit model Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
  • Multiple objective particle swarm algorithm Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Multi-regression Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period [Volume 5, Issue 4, 2017- 2018, Pages 597-612]
  • Multi-satge solvent extraction Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Multistage Extraction Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Multi-stage solvent extraction Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Multivariate analysis Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
  • Mung bean Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process [Volume 11, Issue 3, 2023-2024, Pages 182-197]
  • Mushroom Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Myofibrillar protein Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite [Volume 4, Issue 4, 2016- 2017, Pages 77-92]

N

  • Nanobiocatalyst Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Nanobiocomposite Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide [Volume 4, Issue 2, 2016- 2017, Pages 17-32]
  • Nanocarrier Evaluation of Cellulose Acetate Nanofibers Morphology in Single and Binary Solvent Systems for Production of Edible Cyclodexterin Nanocarriers [Volume 5, Issue 2, 2017- 2018, Pages 189-202]
  • Nano-chitosan Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Nanoclay Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles [Volume 2, Issue 1, 2014- 2015, Pages 27-37]
  • Nanocomposite Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Nanocomposite Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite [Volume 4, Issue 4, 2016- 2017, Pages 77-92]
  • Nanocomposite Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Nanocomposite Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Nanocomposite Coating Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Nano composites Effect of ZnO nanoparticles on the physico-mechanical properties of agar/kappa carrageenan bilayer film [Volume 5, Issue 1, 2017- 2018, Pages 13-23]
  • Nanocrystalline cellulose Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite [Volume 4, Issue 4, 2016- 2017, Pages 77-92]
  • Nanocrystalline cellulose Investigation of antibacterial activity of treated and coated papers with zinc oxide nanoparticles and nanocrystalline cellulose [Volume 7, Issue 2, 2019-2020, Pages 211-221]
  • Nano-emulsion Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Nanoencapsulation Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Nanofiber cellulose 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- 2016, Pages 23-32]
  • Nanofibers Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique [Volume 5, Issue 4, 2017- 2018, Pages 567-581]
  • Nanofibers Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Nano lipid carrier Production of conjugated linoleic acid nano lipid carrier (NLC) for enrichment of low-fat pasteurized milk by it. [Volume 5, Issue 4, 2017- 2018, Pages 651-662]
  • Nanomagnetic Cross-linked enzyme aggregates Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Nanomagnetite Single-step High Fructose Syrup Production from Chicory Inulin by Immobilized Inulinase on Functionalized nanomagnetite Via Protein Nanoparticles [Volume 4, Issue 1, 2016- 2017, Pages 79-91]
  • Nanometal Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Nanostructure The Effect of Montmorillonite (MMT) on Structural, Thermal and Optical Properties of Iranian Potato Starch Based Nanobiocomposite Films [Volume 4, Issue 3, 2016- 2017, Pages 89-105]
  • Nanostructured lipid carrier Vitamin A Palimitae Bearing Nano-structured Lipid Carrier (NLC): Factors Affecting Particle Size, Encapsulation Efficiency and Stability [Volume 2, Issue 1, 2014- 2015, Pages 67-82]
  • Nanotechnology Evaluation of nano ZnO edible coating effect on microbial, physicochemical and sensorial characteristics of black table grape during storage [Volume 5, Issue 4, 2017- 2018, Pages 663-680]
  • Nano titanium dioxide Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide [Volume 5, Issue 3, 2017- 2018, Pages 373-384]
  • Natural components Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Nepeta glomerulosa Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Neural Network Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
  • Nigella sativa L. seed oil Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil [Volume 11, Issue 2, 2023-2024, Pages 76-97]
  • Niosome Niosome- and liposome-loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds [Volume 4, Issue 3, 2016- 2017, Pages 11-24]
  • Nizimuddinia zanardini The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini) [(Articles in Press)]
  • NLC Antimicrobial and physical Properties of Nanostructured Lipid Carriers(NLC) Containing Thymus volgaris L [Volume 4, Issue 2, 2016- 2017, Pages 141-149]
  • Non-Continuous Rotary Drum Dryer Evaluation of quality characteristics in corn seed dried with non-continuous rotary drum dryer [Volume 4, Issue 3, 2016- 2017, Pages 1-10]
  • Nondestructive Quick quality evaluation of pomegranate arils using NIR spectroscopy [Volume 2, Issue 4, 2014- 2015, Pages 103-114]
  • Non-destructive Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Non-destructive Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Non-destructive Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Non-destructive Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
  • Non-destructive evaluation Non-destructive detection of bread staleness using hyperspectral images [Volume 10, Issue 4, 2022-2023, Pages 299-317]
  • Nondestructive Test Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]

O

  • Ohmic Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Ohmic Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]
  • Ohmic The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Ohmic The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini) [(Articles in Press)]
  • Ohmic-Assisted Extraction Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Ohmic heating Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient [Volume 7, Issue 1, 2019-2020, Pages 31-40]
  • Ohmic heating Investigation of the effect of ohmic heat treatment on some mechanical properties of closed pistachio [Volume 7, Issue 2, 2019-2020, Pages 189-200]
  • Ohmic heating Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
  • Ohmic heating The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Ohmic heating Investigation of drying process of different Iranian rice cultivars by Ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network [Volume 7, Issue 4, 2019-2020, Pages 497-515]
  • Oil Evaluation of antioxidant activity of essential oil from Citrus aurantium leaf compared with TBHQ in edible oil [Volume 2, Issue 2, 2014- 2015, Pages 43-57]
  • Oil Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Oil A Green Aqueous Extraction of Peanut Oil using Microwave and Demulsifier [Volume 11, Issue 1, 2023-2024, Pages 25-33]
  • Oil drop Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
  • Oil in water emulsion 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, 2015- 2016, Pages 47-56]
  • Oil-in-water emulsion Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Oily cake Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Olfaction Machine System Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Olfactory Machine Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Olfactory machine systems Application of olfactory machine system for detection of adulteration in caraway samples [Volume 5, Issue 3, 2017- 2018, Pages 527-541]
  • Olfactory machine systems olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • Olive oil Monitoring of olive oil oxidation during accelerated storage using machine vision system [Volume 4, Issue 3, 2016- 2017, Pages 77-88]
  • Olive pomace Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Oliveria decumbens essential oil Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Optical emission spectroscopy Investigation of the effect factors of atmospheric cold plasma of dielectric barrier discharge on Salmonella enterica serovar Enteritidis inactivation [Volume 11, Issue 2, 2023-2024, Pages 172-181]
  • Optimal cooking time Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Optimization Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Optimization Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus) [Volume 4, Issue 3, 2016- 2017, Pages 65-76]
  • Optimization Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology [Volume 5, Issue 3, 2017- 2018, Pages 415-426]
  • Optimization Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Optimization Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Optimization Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup [Volume 7, Issue 4, 2019-2020, Pages 535-550]
  • Optimization Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]
  • Optimization Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Optimization Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]
  • Optimization Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Optimized product quality Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Orange Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Orange Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Orange leaves extract Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that [Volume 2, Issue 3, 2014- 2015, Pages 85-96]
  • Oregano Essential Oil Effect of Oregano Essential Oil on Properties of Hydroxypropylmethylcellulose-Based Edible Film [Volume 2, Issue 3, 2014- 2015, Pages 61-74]
  • Organic products Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
  • Organoleptic properties Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Osmosis dehydration Physicochemical characterization of dried pumpkin using osmosis – microwave method [Volume 4, Issue 3, 2016- 2017, Pages 133-150]
  • Osmotic dehydration Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Osmotic dehydration Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus) [Volume 4, Issue 3, 2016- 2017, Pages 65-76]
  • Osmotic dehydration" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Osmotic pretreatment Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Ostrich meat Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus) [Volume 4, Issue 3, 2016- 2017, Pages 65-76]
  • Overall acceptability Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • O/W emulsion property" Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates [Volume 11, Issue 3, 2023-2024, Pages 226-248]
  • Oxidation Monitoring of olive oil oxidation during accelerated storage using machine vision system [Volume 4, Issue 3, 2016- 2017, Pages 77-88]
  • Oxidation Study on the efficiency of safflower aqueous extract for prevention of potato chips oxidation [Volume 5, Issue 2, 2017- 2018, Pages 177-188]
  • Oxidation Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Oxidative stability Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil [Volume 5, Issue 3, 2017- 2018, Pages 499-507]
  • Oxidative stability Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Oxidative stability" Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates [Volume 11, Issue 3, 2023-2024, Pages 226-248]
  • Ozonation Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]

P

  • Packaging Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Packaging Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Paddy Investigation the influence of variety, temperature and air velocity parameters in qualitative performance of a thin layer paddy dryer [Volume 4, Issue 1, 2016- 2017, Pages 93-102]
  • Paddy Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2015- 2016, Pages 77-88]
  • Paddy rice Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Page Model Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices [Volume 2, Issue 3, 2014- 2015, Pages 53-60]
  • Parasite Effect of Prosopis Fracta bark extract on removing ova of parasites from Ilam province vegetables [Volume 2, Issue 2, 2014- 2015, Pages 95-103]
  • Parboiled Paddy Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
  • Parboiled rice The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice [Volume 5, Issue 1, 2017- 2018, Pages 25-38]
  • Particle size Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Particle size determination Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Parzen classification Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Pasteurization Effect of Different Roasting Methods, Blanching and Pasteurization Conditions on Physicochemical and Sensory Characteristics of Hazelnut Milk [Volume 5, Issue 2, 2017- 2018, Pages 301-318]
  • Pattern Recognition Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Peach concentrate Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Peach juice Determination of optimum conditions for spray-drying of peach juice-skim milk blend using response surface method [Volume 5, Issue 4, 2017- 2018, Pages 613-626]
  • Peanut A Green Aqueous Extraction of Peanut Oil using Microwave and Demulsifier [Volume 11, Issue 1, 2023-2024, Pages 25-33]
  • Peanut Kernels Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Pear Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Pear Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Pectin Extraction and investigation of physicochemical properties of pectin extracted from eggplant cap waste [Volume 5, Issue 2, 2017- 2018, Pages 219-239]
  • Pectin Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Pectinase Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Pentosans Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Peppermint Exergy and Energy Analyses for Solar Drying of Peppermint (Mentha piperita) With a Double-pass Collector [Volume 6, Issue 3, 2018-2019, Pages 421-439]
  • Pepsin Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Percentage of Crack Evaluation of quality characteristics in corn seed dried with non-continuous rotary drum dryer [Volume 4, Issue 3, 2016- 2017, Pages 1-10]
  • Percentage of Germination Evaluation some of quality characteristics during drying of watermelon seeds [Volume 5, Issue 2, 2017- 2018, Pages 203-218]
  • Perforated-MAP Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Permeability Effect of Oregano Essential Oil on Properties of Hydroxypropylmethylcellulose-Based Edible Film [Volume 2, Issue 3, 2014- 2015, Pages 61-74]
  • Persian gum Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Persian gum The effect of Persian gum and thermal process on the properties of emulsion stabilized by whey protein concentrate [Volume 4, Issue 1, 2016- 2017, Pages 103-119]
  • Persian gum Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition [Volume 5, Issue 1, 2017- 2018, Pages 1-12]
  • Persian gum Evaluation of the effects of Artemisia annua L. essential oil on the physicomechanical, structural, and antimicrobial properties of edible film based on fish gelatin [(Articles in Press)]
  • Persian lime essential oil Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [(Articles in Press)]
  • Pesticide residue Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]
  • Phenol The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Phenolic compound Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib [Volume 5, Issue 2, 2017- 2018, Pages 349-359]
  • Phenolic compounds Evaluation of Colloidal and Antioxidant Properties of Nanoliposome Loaded with Urtica dioica L. Extract [Volume 2, Issue 3, 2014- 2015, Pages 11-23]
  • Phenolic compounds Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil [Volume 2, Issue 4, 2014- 2015, Pages 23-38]
  • Phenolic compounds Effect of cress seeds mucilage on shelf life of Button Mushroom [Volume 3, Issue 4, 2015- 2016, Pages 89-96]
  • Phenolic compounds Improving phenolic compounds production and radical scavenging activity of barberry extract using solid state fermentation [Volume 5, Issue 1, 2017- 2018, Pages 141-150]
  • Phenolic compounds Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil [Volume 5, Issue 3, 2017- 2018, Pages 499-507]
  • Phenolic compounds Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Phenolic compounds Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Phenolic compounds Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Phenolic compounds Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Phenolic compounds Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation [Volume 11, Issue 3, 2023-2024, Pages 276-294]
  • Phenolic content Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder [Volume 11, Issue 3, 2023-2024, Pages 197-211]
  • Phenolic Contents Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Pheophytin" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Phoenix dactylifera Process Conditions Optimization for Extraction of Total Phenolic Contents and Antioxidant Activity of Methanolic Extract of an Iranian Date using Response Surface Methodology (RSM) [Volume 5, Issue 2, 2017- 2018, Pages 319-347]
  • Phospholipase Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Phosphorylated Starch Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Physical Properties Investigation of the effect of cellulose nanocrystal on physical properties of whey protein isolate bionanocomposite films [Volume 2, Issue 4, 2014- 2015, Pages 75-85]
  • Physical Properties Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Physical Properties Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles [Volume 4, Issue 4, 2016- 2017, Pages 31-43]
  • Physical Properties Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Physical Properties Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Physical Properties Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Physical stability" Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Physic-chemical and textural properties Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes [Volume 4, Issue 3, 2016- 2017, Pages 107-118]
  • Physicochemical and sensory properties The effect of replacing sugar with concentrated grape juice on physicochemical and sensory properties of vanilla ice cream [Volume 2, Issue 2, 2014- 2015, Pages 85-93]
  • Physico-chemical properties The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
  • Physicochemical properties Effect of modified atmosphere packaging on some physicochemical properties of spinach (spinacia oleracea L.) during storage time [Volume 1, Issue 3, 2013- 2014, Pages 69-80]
  • Physicochemical properties Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Physicochemical properties Investigating effect of homogenization pressure and stages on some physicochemical properties of probiotic low fat yoghurt [Volume 2, Issue 1, 2014- 2015, Pages 39-48]
  • Physicochemical properties The effect of powdered Spirulina platensis biomass on some of physicochemical properties and sensory evaluation in probiotic Iranian white cheese containing powdered Mentha longifolia L. produced by ultrafiltration [Volume 2, Issue 3, 2014- 2015, Pages 1-10]
  • Physicochemical properties 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- 2016, Pages 23-32]
  • Physicochemical properties The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup [Volume 4, Issue 2, 2016- 2017, Pages 1-15]
  • Physicochemical properties Extraction and investigation of physicochemical properties of pectin extracted from eggplant cap waste [Volume 5, Issue 2, 2017- 2018, Pages 219-239]
  • Physicochemical properties Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties [Volume 5, Issue 4, 2017- 2018, Pages 637-650]
  • Physicochemical properties Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Physicochemical properties Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Physicochemical properties The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Physicochemical prroperteis Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Physiochemical The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract [Volume 4, Issue 1, 2016- 2017, Pages 17-29]
  • Physiological properties Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Phytase activity The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran [Volume 4, Issue 2, 2016- 2017, Pages 33-41]
  • Phytic acid The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran [Volume 4, Issue 2, 2016- 2017, Pages 33-41]
  • Phytic acid Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Phytoesterogenes Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Phytosterols Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [Volume 11, Issue 1, 2023-2024, Pages 35-45]
  • Pickering emulsion Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Pimpinella anisum seeds Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Pistachio Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
  • Pistachio Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Pistachio Investigation of the effect of ohmic heat treatment on some mechanical properties of closed pistachio [Volume 7, Issue 2, 2019-2020, Pages 189-200]
  • Pistacia atlantica gum Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film [Volume 5, Issue 1, 2017- 2018, Pages 77-89]
  • Pistacia Khinjuk Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • P. khinjuk kernel The Comparison of chemical structure and thermal stability of the Pistacia Khinjuk kernel oil as a new source of vegetable oil with olive oil [Volume 2, Issue 1, 2014- 2015, Pages 83-91]
  • Plackett- Burman Design Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Plant Powder Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology [Volume 4, Issue 1, 2016- 2017, Pages 59-77]
  • Plants Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Plastic viscosity Use of microwave for change in rheological properties of Balangu seed mucilage [Volume 11, Issue 3, 2023-2024, Pages 212-225]
  • Plums drying Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Poly(&epsilon Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Polyethylene Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Polymeric films Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation [Volume 1, Issue 1, 2013- 2014, Pages 37-48]
  • Polyphenol oxidase Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Polysaccharide Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Polysaccharides Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide [Volume 7, Issue 4, 2019-2020, Pages 567-580]
  • Polyvinyl alcohol Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Poly Vinyl Alcohol Development and Characterization of a Functional Smart PVA/NC/PCL Nano-biocomposite Using E. Coli Phage: Insights into Physicochemical Properties and Antimicrobial Activity [(Articles in Press)]
  • Pomace Oil Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [Volume 11, Issue 2, 2023-2024, Pages 155-171]
  • Pomegranate Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
  • Pomegranate Molasses Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Popcorn The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Popping The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Porosity Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Porosity Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus) [Volume 4, Issue 4, 2016- 2017, Pages 143-157]
  • Porosity Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]
  • Porosity distribution Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing [Volume 5, Issue 3, 2017- 2018, Pages 385-396]
  • Portulaca oleracea The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Postharvest shelf life Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Potassium content Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]
  • Potato Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Potato chips Study on the efficiency of safflower aqueous extract for prevention of potato chips oxidation [Volume 5, Issue 2, 2017- 2018, Pages 177-188]
  • Potato Flour Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
  • Potato Starch Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Potato Starch Prediction and Optimization of Rheological Parameters of Potato Starch Modified by Cold Plasma [Volume 11, Issue 4, 2023-2024, Pages 373-392]
  • Potato sticks Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Potato sticks Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Power law Use of microwave for change in rheological properties of Balangu seed mucilage [Volume 11, Issue 3, 2023-2024, Pages 212-225]
  • Power of infrared Evaluation of sensory characteristics and modeling of the kinetics of hazelnut color indices during infrared roasting [Volume 4, Issue 2, 2016- 2017, Pages 81-99]
  • PPO and POD enzymes Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period [Volume 5, Issue 4, 2017- 2018, Pages 597-612]
  • Prebiotic Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Pressurized hot water extraction Optimized Pressurized hot water extraction of glycyrrhizic acid from Licorice roots [Volume 2, Issue 4, 2014- 2015, Pages 11-21]
  • Pretreatment Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Pretreatment Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Pre-treatment Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology [Volume 5, Issue 3, 2017- 2018, Pages 415-426]
  • Principal Component Analysis Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Probiotic The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Probiotic Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Probiotic Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Probiotics The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint [Volume 2, Issue 2, 2014- 2015, Pages 59-70]
  • Probiotics Microencapsulation effect on the survival rate of Lactobacillus casei in simulated gastric and duodenal conditions and heat treatment [Volume 4, Issue 1, 2016- 2017, Pages 31-43]
  • Processed analogue cheese The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
  • Processed cheese The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties [Volume 4, Issue 4, 2016- 2017, Pages 45-55]
  • Processing Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
  • Propolis The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Propolis Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Prosopis Fracta Effect of Prosopis Fracta bark extract on removing ova of parasites from Ilam province vegetables [Volume 2, Issue 2, 2014- 2015, Pages 95-103]
  • Protein Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
  • Pseudoplastic behavior Effect of rotation velocity, concentration and temperature on fluid behavior of apricot trunk gum solution [Volume 2, Issue 1, 2014- 2015, Pages 57-65]
  • Psyllium seed gum Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Pulsed electric field Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises [Volume 4, Issue 4, 2016- 2017, Pages 21-29]
  • Pulsed infrared Effect of pulsed infrared on safranal, crocin and picrocin and color parameters in saffron (Crocus sativus L.) [Volume 8, Issue 3, 2020-2021, Pages 349-363]
  • Pumpkin Physicochemical characterization of dried pumpkin using osmosis – microwave method [Volume 4, Issue 3, 2016- 2017, Pages 133-150]
  • Pumpkin puree Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Purslane (Portulaca oleracea) seed oil" Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates [Volume 11, Issue 3, 2023-2024, Pages 226-248]

Q

  • Qualitative characteristics Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Qualitative classification Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Qualitative features Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Qualitative properties Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Quality classification Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
  • Quality control Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Quality evaluation Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Quality of gluten polymers Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
  • Quality Parameters Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
  • Quality properties Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
  • Quality properties Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Quince Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Quince fruit Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Quince fruit Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
  • Quince Seed Mucilage Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]

R

  • R134a Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Radial Basis Function Model Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles [Volume 4, Issue 4, 2016- 2017, Pages 31-43]
  • Radiator Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution [Volume 7, Issue 2, 2019-2020, Pages 313-326]
  • Radical scavenging activity Modelling and optimization of radical scavenging activity of Eryngium caucasicum Trautv leaf extracts obtained by ultrasound assisted extraction [Volume 4, Issue 3, 2016- 2017, Pages 25-37]
  • Radical scavenging activity Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Rainbow trout Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
  • Rainbow trout (Oncorhynchus mykiss) Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Raw juice Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Reactive oxygen species Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst [Volume 4, Issue 4, 2016- 2017, Pages 57-66]
  • Red beet The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Red beet Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Red beet Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia) [Volume 4, Issue 2, 2016- 2017, Pages 115-129]
  • Red Cactus Pear Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia) [Volume 4, Issue 2, 2016- 2017, Pages 115-129]
  • Red Food Colorant Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia) [Volume 4, Issue 2, 2016- 2017, Pages 115-129]
  • Reduced-fat mayonnaise Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Reducing sugars Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Regression equations Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing [Volume 7, Issue 1, 2019-2020, Pages 1-15]
  • Rehydration Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process [Volume 11, Issue 3, 2023-2024, Pages 182-197]
  • Rehydration Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts [Volume 11, Issue 4, 2023-2024, Pages 356-372]
  • Relaxation Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Release in saliva Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [(Articles in Press)]
  • Resistance Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Resistant starch Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Resonant frequency In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup [Volume 4, Issue 2, 2016- 2017, Pages 131-140]
  • Resopnse surface methodology Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
  • Response surface Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology [Volume 5, Issue 3, 2017- 2018, Pages 415-426]
  • Response surface Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Response surface Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
  • Response surface method Determination of optimum conditions for spray-drying of peach juice-skim milk blend using response surface method [Volume 5, Issue 4, 2017- 2018, Pages 613-626]
  • Response surface method Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Response surface method Investigation of drying process of different Iranian rice cultivars by Ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network [Volume 7, Issue 4, 2019-2020, Pages 497-515]
  • Response surface methodology Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Response surface methodology The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
  • Response surface methodology Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Response surface methodology Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Response surface methodology Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Response surface methodology Modelling and optimization of radical scavenging activity of Eryngium caucasicum Trautv leaf extracts obtained by ultrasound assisted extraction [Volume 4, Issue 3, 2016- 2017, Pages 25-37]
  • Response surface methodology Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Response surface methodology Process Conditions Optimization for Extraction of Total Phenolic Contents and Antioxidant Activity of Methanolic Extract of an Iranian Date using Response Surface Methodology (RSM) [Volume 5, Issue 2, 2017- 2018, Pages 319-347]
  • Response surface methodology Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Response surface methodology Optimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oil [Volume 5, Issue 3, 2017- 2018, Pages 469-483]
  • Response surface methodology Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]
  • Response surface methodology Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]
  • Response surface methodology Optimization and modeling of the stale bread drying with three different dryers [Volume 12, Issue 1, 2024-2025, Pages 17-33]
  • Response surface methodology" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Response Surface Methodology (RSM) Optimized Pressurized hot water extraction of glycyrrhizic acid from Licorice roots [Volume 2, Issue 4, 2014- 2015, Pages 11-21]
  • Response Surface Methodology (RSM) Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Retentate The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties [Volume 4, Issue 4, 2016- 2017, Pages 45-55]
  • Rheological models Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution [Volume 11, Issue 1, 2023-2024, Pages 1-10]
  • Rheological properties Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
  • Rheological properties 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- 2016, Pages 33-42]
  • Rheology and Physicochemical Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Rhizopus oligosporous Improving phenolic compounds production and radical scavenging activity of barberry extract using solid state fermentation [Volume 5, Issue 1, 2017- 2018, Pages 141-150]
  • Rhodotorula glutinis Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Rice bran Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Rice Bran Oil Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Rice bran sourdough Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Rice flour Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes [Volume 4, Issue 3, 2016- 2017, Pages 107-118]
  • Rice single kernels Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
  • Ripeness Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Roasting Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Roasting Evaluation of sensory characteristics and modeling of the kinetics of hazelnut color indices during infrared roasting [Volume 4, Issue 2, 2016- 2017, Pages 81-99]
  • Roasting Effect of Different Roasting Methods, Blanching and Pasteurization Conditions on Physicochemical and Sensory Characteristics of Hazelnut Milk [Volume 5, Issue 2, 2017- 2018, Pages 301-318]
  • Roasting The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
  • Roasting Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Rock Candy Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production [Volume 5, Issue 2, 2017- 2018, Pages 159-176]
  • Rosemary essential oil Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
  • Rosemary Plant Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Rosewater olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • Rosmarinus officinalis Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
  • RSM Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • RSM Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]

S

  • Safflower Study on the efficiency of safflower aqueous extract for prevention of potato chips oxidation [Volume 5, Issue 2, 2017- 2018, Pages 177-188]
  • Sage seed gum Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Sage seed gum 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, 2015- 2016, Pages 47-56]
  • Sage seed gum Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Sage seed gum Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • Satureja Khuzistanica Jamzad Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Scanning electron microscope Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Scanning electron microscope Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Scanning electron microscopy (SEM Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • SEM analysis The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Semolina Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Sensitivity analysis Modeling of Button Mushroom Drying Process by Infrared System [Volume 2, Issue 4, 2014- 2015, Pages 39-47]
  • Sensitivity analysis Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Sensitivity analysis Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Sensory Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus) [Volume 4, Issue 4, 2016- 2017, Pages 143-157]
  • Sensory analysis Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Sensory evaluation Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Sensory evaluation Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Sesame oil Modeling quality changes of sesame oil during extraction process using intelligent and regression system [Volume 5, Issue 4, 2017- 2018, Pages 627-636]
  • Sesame oil Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • SFC Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [Volume 11, Issue 1, 2023-2024, Pages 35-45]
  • Shape ratio Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
  • Shelf life Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage [Volume 2, Issue 2, 2014- 2015, Pages 15-29]
  • Shelf life Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Shelf life Application of dielectric power spectroscopy with a parallel plate sensor for freshness detection of milk [Volume 4, Issue 3, 2016- 2017, Pages 53-63]
  • Shelf life Effect of trehalose coating included Artemisia sieberi essential oil on some quantitative and qualitative postharvest characteristics of cherry tomato [Volume 5, Issue 2, 2017- 2018, Pages 287-300]
  • Shelf life Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Shelf life Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Shelf life Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Shelf life Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Shelf life Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
  • Shelf-life Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
  • Shelf-life Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Shelf-life Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Shelf-life Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Short path molecular distillation (SPMD) Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • Shrimp Estimation of total microbial count by image processing in shrimp (Litopenaeus vannamei) [Volume 2, Issue 3, 2014- 2015, Pages 25-41]
  • Shrinkage Influence of ultrasound and edible coating on shrinkage of potato strips during frying [Volume 2, Issue 2, 2014- 2015, Pages 71-83]
  • Shrinkage Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method [Volume 4, Issue 2, 2016- 2017, Pages 101-114]
  • Shrinkage Physicochemical characterization of dried pumpkin using osmosis – microwave method [Volume 4, Issue 3, 2016- 2017, Pages 133-150]
  • Shrinkage Drying kinetic and shrinkage study of a Hawthorn sample in a vibro fluidized bed dryer using an adsorption system in order to control of inlet air humidity [Volume 5, Issue 1, 2017- 2018, Pages 107-122]
  • Shrinkage Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
  • Sieve test Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Silver Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles [Volume 2, Issue 1, 2014- 2015, Pages 27-37]
  • Silymarin Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin [Volume 5, Issue 3, 2017- 2018, Pages 509-525]
  • Simulation Vegetable oils deacidification by short path molecular distillation: Modeling and simulation [Volume 12, Issue 1, 2024-2025, Pages 34-52]
  • Singlet oxygen Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst [Volume 4, Issue 4, 2016- 2017, Pages 57-66]
  • Skim milk powder Determination of optimum conditions for spray-drying of peach juice-skim milk blend using response surface method [Volume 5, Issue 4, 2017- 2018, Pages 613-626]
  • Smart packaging Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator [Volume 4, Issue 2, 2016- 2017, Pages 55-66]
  • Sodium benzoate Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Sodiumcaseinate Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Sodium caseinate Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Sodium caseinate Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil [Volume 5, Issue 3, 2017- 2018, Pages 485-497]
  • Sodium caseinate Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Sodium metabisulfite Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • Solid state fermentation Improving phenolic compounds production and radical scavenging activity of barberry extract using solid state fermentation [Volume 5, Issue 1, 2017- 2018, Pages 141-150]
  • Solute gain" Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network [Volume 11, Issue 1, 2023-2024, Pages 61-75]
  • Solvent retention capacity Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
  • Solvent retention capacity Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
  • Solvent retention capacity Evaluation of relationship between solvent retention capacity tests, secondary structures of proteins and amino acid content of triticale flour (ІІІ) [Volume 7, Issue 3, 2019-2020, Pages 379-402]
  • Sonication Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil [Volume 11, Issue 2, 2023-2024, Pages 76-97]
  • Sorting Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Sound Analysis Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
  • Sourdough bread qualities Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Sourdough of whole wheat flour Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Sour orange Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing [Volume 7, Issue 1, 2019-2020, Pages 1-15]
  • Soxhlet Modelling and optimization of radical scavenging activity of Eryngium caucasicum Trautv leaf extracts obtained by ultrasound assisted extraction [Volume 4, Issue 3, 2016- 2017, Pages 25-37]
  • Soybean protein isolate Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Soybeans Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Soy burger Soy burger packaging in nanocomposite films based on LDPE incorporating nanometals [Volume 2, Issue 4, 2014- 2015, Pages 1-9]
  • Soy milk Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Soy protein concentrate Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Soy protein isolate Single-step High Fructose Syrup Production from Chicory Inulin by Immobilized Inulinase on Functionalized nanomagnetite Via Protein Nanoparticles [Volume 4, Issue 1, 2016- 2017, Pages 79-91]
  • Spaghetti Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Special heat The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Specific energy Investigating the drying parameters of Fijou fruit in a freeze dryer [Volume 5, Issue 4, 2017- 2018, Pages 699-713]
  • Specific volume Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Spectrometry (NIR) Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis [Volume 7, Issue 1, 2019-2020, Pages 85-95]
  • Spectroscopic methods Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Spice Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Spices Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Spirulina platensis The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint [Volume 2, Issue 2, 2014- 2015, Pages 59-70]
  • Spirulina platensis The effect of powdered Spirulina platensis biomass on some of physicochemical properties and sensory evaluation in probiotic Iranian white cheese containing powdered Mentha longifolia L. produced by ultrafiltration [Volume 2, Issue 3, 2014- 2015, Pages 1-10]
  • Sponge cake Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Sponge cake Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Spontaneous Nanoemulsion Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Spout fluidized bed drying Optimization of Persian lime essential oil (Citrus latifolia) microencapsulation through spout fluidized bed drying [(Articles in Press)]
  • Spray and freeze drying Fish gelatin and κ carrageenan and different encapsulation methods on oxidative stability of fish oil microcapsules [Volume 5, Issue 2, 2017- 2018, Pages 271-286]
  • Spray dryer The effect of inlet air temperature and the amounts of maltodextrin on physicochemical properties of spray dried date palm syrup [Volume 4, Issue 2, 2016- 2017, Pages 1-15]
  • Spray dryer Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Spray drying Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Spray drying Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production [Volume 5, Issue 2, 2017- 2018, Pages 159-176]
  • Spray drying Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties [Volume 5, Issue 4, 2017- 2018, Pages 637-650]
  • Spray drying Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Spray drying Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Spray drying The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Spry drying Determination of optimum conditions for spray-drying of peach juice-skim milk blend using response surface method [Volume 5, Issue 4, 2017- 2018, Pages 613-626]
  • Stability index 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, 2015- 2016, Pages 47-56]
  • Stale bread Optimization and modeling of the stale bread drying with three different dryers [Volume 12, Issue 1, 2024-2025, Pages 17-33]
  • Standardization Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Starch Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films [Volume 2, Issue 4, 2014- 2015, Pages 87-101]
  • Starch Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide [Volume 4, Issue 2, 2016- 2017, Pages 17-32]
  • Starch The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Starch The Effect of Montmorillonite (MMT) on Structural, Thermal and Optical Properties of Iranian Potato Starch Based Nanobiocomposite Films [Volume 4, Issue 3, 2016- 2017, Pages 89-105]
  • Starch Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film [Volume 5, Issue 1, 2017- 2018, Pages 77-89]
  • Starch The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Storage period Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Storage time Classification of Eggs Based on the Internal Quality Using of Computer Vision [Volume 4, Issue 4, 2016- 2017, Pages 109-122]
  • Storage time Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Strawberry Evaluation of Aloe vera gel effect as an edible coating on microbial, physicochemical and sensorial characteristics of fresh strawberry during storage [Volume 2, Issue 2, 2014- 2015, Pages 15-29]
  • Strawberry Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Strawberry Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Strawberry Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Stretch Content Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Structural properties Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Subcritical Water Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Subcritical Water Comparison of Modeling with Fuzzy Logic Method and Mixture Design in Predicting the Formulation of Ziziphora Essential Oil Nanoemulsion Production [(Articles in Press)]
  • Sucralose Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Sucralose Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Sucrose Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Sugar Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]
  • Sugar Beet Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Sugar beet syrup In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup [Volume 4, Issue 2, 2016- 2017, Pages 131-140]
  • Sugarcane Bagasse Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse [Volume 5, Issue 3, 2017- 2018, Pages 397-414]
  • Sugar Crystallization Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Sugar Seeds Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Sunflower oil Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]
  • Supplemental diagnostic solvents Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
  • Surfactant Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
  • Surfactant Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil [Volume 11, Issue 2, 2023-2024, Pages 76-97]
  • Survival Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life [Volume 4, Issue 2, 2016- 2017, Pages 151-160]
  • Survival Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Sweet almond protein concentrate (SAPC) Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes [Volume 4, Issue 3, 2016- 2017, Pages 107-118]
  • Sweet Lemon Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Synthetic Colorants Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices [Volume 11, Issue 4, 2023-2024, Pages 332-355]

T

  • Tarom Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt [Volume 7, Issue 2, 2019-2020, Pages 299-311]
  • Technological Capability Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide [Volume 7, Issue 4, 2019-2020, Pages 567-580]
  • Temperature Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Temperature Investigation of the effective factors in hot air drying process on quality characteristics of lentil [Volume 9, Issue 3, 2021-2022, Pages 209-221]
  • Temperature distribution Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • Temperature distribution Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
  • Temperature glass transition Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Temperature modulation Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Tensile Properties The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Tensile strength Evaluation of physicomechanical, antimicrobial and microstructural properties of chitosan bioactive films containing Eucalyptus globulus essential oil [Volume 4, Issue 3, 2016- 2017, Pages 119-132]
  • Texturation Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Texture Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Texture Intelligent Modeling of Bread texture Acoustic Measurement Method and Artificial Neural Network (Case Study: Enriched Bread with Chia) [Volume 7, Issue 4, 2019-2020, Pages 517-534]
  • Texture Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Texture Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Texture firmness Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Texture properties Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • TG Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Thawing combined infrared-hot air thawing process on the quality properties of cooked carrot samples [Volume 11, Issue 2, 2023-2024, Pages 140-154]
  • Thermal and Optical Properties The Effect of Montmorillonite (MMT) on Structural, Thermal and Optical Properties of Iranian Potato Starch Based Nanobiocomposite Films [Volume 4, Issue 3, 2016- 2017, Pages 89-105]
  • Thermal Conductivity Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
  • Thermal Conductivity The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Thermal diffusion coefficient The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Thermal Efficiency Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
  • Thermal processing Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Thermal Properties Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films [Volume 2, Issue 4, 2014- 2015, Pages 87-101]
  • Thermo-mechanical process Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Thermoplastic The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films [Volume 4, Issue 2, 2016- 2017, Pages 67-80]
  • Thin Layer Effect of temperature and air velocity on drying kinetics and organo essential oil extraction efficiency in a hybrid dryer [Volume 5, Issue 1, 2017- 2018, Pages 65-75]
  • Thixotropic behavior Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • Thymol Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • TiO2 Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films [Volume 2, Issue 4, 2014- 2015, Pages 87-101]
  • TiO2 Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Toast bread Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Tocopherol Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content [Volume 10, Issue 4, 2022-2023, Pages 359-375]
  • Tocopherols Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises [Volume 4, Issue 4, 2016- 2017, Pages 21-29]
  • Tocopherols Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Tomato Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life [Volume 4, Issue 2, 2016- 2017, Pages 151-160]
  • Tomato Paste Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Tomato Paste Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Tomato pomace Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Tomato waste Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Total microbial count Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder [Volume 11, Issue 3, 2023-2024, Pages 197-211]
  • Total phenol Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
  • Total phenolic compound The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Total phenolic compounds Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Total phenolic compounds Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Total phenolic content Effects of ultrasound waves on carrot juice quality using of RSM [Volume 2, Issue 1, 2014- 2015, Pages 17-25]
  • Total phenolic content Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Total phenolic content Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]
  • Total phenolic content The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini) [(Articles in Press)]
  • Total phenolic contents Process Conditions Optimization for Extraction of Total Phenolic Contents and Antioxidant Activity of Methanolic Extract of an Iranian Date using Response Surface Methodology (RSM) [Volume 5, Issue 2, 2017- 2018, Pages 319-347]
  • Total phenolic contents Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale [Volume 5, Issue 3, 2017- 2018, Pages 427-446]
  • Traditional dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Tragacanth Preparation of chitosan/tragacanth composite film and evaluation of its mechanical and physical properties [Volume 4, Issue 3, 2016- 2017, Pages 151-161]
  • Trans-anethole Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Trans Fatty Acids Assessment of Trans Fatty Acids content in Iranian food products [Volume 2, Issue 1, 2014- 2015, Pages 93-100]
  • Transition Electron Microscope (TEM) Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Tray Dryer Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
  • Triacylglycerol Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study [Volume 11, Issue 1, 2023-2024, Pages 35-45]
  • Tricoderma atroviride Isolation and identification of a strain producing the phospholipase enzyme from waste oil industry and its mutant [Volume 2, Issue 3, 2014- 2015, Pages 97-107]
  • Tween Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil [Volume 11, Issue 2, 2023-2024, Pages 76-97]
  • Tween 20 Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
  • Tween 80 Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
  • Two-Way Infrared Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
  • Typha stem Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide [Volume 7, Issue 4, 2019-2020, Pages 567-580]

U

  • UHT milk Determination of freshness of UHT milk with L * a * b * color parameters measured by image processing [Volume 2, Issue 2, 2014- 2015, Pages 105-113]
  • Ultrafiltration Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Ultrafiltration Evaluation of the mechanism of membrane fouling in the clarification of date syrup by the ultrafiltration process [Volume 11, Issue 2, 2023-2024, Pages 98-113]
  • Ultrasonication Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Ultrasonic Bath Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Ultrasonic extraction Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Ultrasound Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Ultrasound Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Ultrasound Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Ultrasound Effects of ultrasound waves on carrot juice quality using of RSM [Volume 2, Issue 1, 2014- 2015, Pages 17-25]
  • Ultrasound Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Ultrasound The effect of ultrasound wave on the physico-chemical properties of walnut oil [Volume 5, Issue 1, 2017- 2018, Pages 39-47]
  • Ultrasound Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib [Volume 5, Issue 2, 2017- 2018, Pages 349-359]
  • Ultrasound Multi-satge Solvent Extraction of soybean isoflavones [Volume 4, Issue 4, 2016- 2017, Pages 93-107]
  • Ultrasound Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Ultrasound The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Ultrasound Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method [Volume 7, Issue 2, 2019-2020, Pages 277-298]
  • Ultrasound Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Ultrasound Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Ultrasound Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Ultrasound Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Ultrasound Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution [Volume 11, Issue 1, 2023-2024, Pages 1-10]
  • Ultrasound-assisted extraction Optimization and comparative evaluation of ultrasound-assisted extraction of bioactive phenolic compounds from feijoa (Feijoa sellowiana) leaves [Volume 5, Issue 1, 2017- 2018, Pages 49-64]
  • Ultrasound bath Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Ultrasound method The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves [Volume 4, Issue 4, 2016- 2017, Pages 67-76]
  • Ultrasound pre-treatment Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
  • Ultrasound pre-treatment Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Ultrasounds Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Ultrasound waves Modelling and optimization of radical scavenging activity of Eryngium caucasicum Trautv leaf extracts obtained by ultrasound assisted extraction [Volume 4, Issue 3, 2016- 2017, Pages 25-37]
  • Ultraviolet Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
  • Ultrosonic Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
  • Uniformity Coefficient Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Uniformity of radiation Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution [Volume 7, Issue 2, 2019-2020, Pages 313-326]
  • Urtica dioica Evaluation of Colloidal and Antioxidant Properties of Nanoliposome Loaded with Urtica dioica L. Extract [Volume 2, Issue 3, 2014- 2015, Pages 11-23]
  • Utrica dioica" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]

V

  • Vacuum Evaluation the effect of various methods of thermal concentration on physical and chemical characteristics, phenolic compounds and sensorial properties of lime juice concentrates [Volume 5, Issue 2, 2017- 2018, Pages 241-251]
  • Vanilla Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique [Volume 5, Issue 4, 2017- 2018, Pages 567-581]
  • Vanilla ice cream The effect of replacing sugar with concentrated grape juice on physicochemical and sensory properties of vanilla ice cream [Volume 2, Issue 2, 2014- 2015, Pages 85-93]
  • Vegetable oil oxidation Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
  • Vegetables Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Vibro-Fluidized Bed Dryer Drying kinetic and shrinkage study of a Hawthorn sample in a vibro fluidized bed dryer using an adsorption system in order to control of inlet air humidity [Volume 5, Issue 1, 2017- 2018, Pages 107-122]
  • Viscosity Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango [Volume 2, Issue 4, 2014- 2015, Pages 49-61]
  • Viscosity The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties [Volume 4, Issue 4, 2016- 2017, Pages 45-55]
  • Vision machine Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
  • Vis/NIR spectroscopy Quick quality evaluation of pomegranate arils using NIR spectroscopy [Volume 2, Issue 4, 2014- 2015, Pages 103-114]
  • Visual properties Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
  • Vitamin A palmitate Vitamin A Palimitae Bearing Nano-structured Lipid Carrier (NLC): Factors Affecting Particle Size, Encapsulation Efficiency and Stability [Volume 2, Issue 1, 2014- 2015, Pages 67-82]
  • Vitamin C Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Vitamin C The effect of hot chocolate Fortification with carrot powder on its quality characteristics [Volume 11, Issue 4, 2023-2024, Pages 394-407]
  • Voltage gradients Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient [Volume 7, Issue 1, 2019-2020, Pages 31-40]

W

  • Walnut Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Walnut Effect of extrusion and formulation conditions on physicochemical characteristics of snack based on walnut and corn grits [Volume 7, Issue 1, 2019-2020, Pages 41-56]
  • Walnut Kernel Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Walnut leaf Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib [Volume 5, Issue 2, 2017- 2018, Pages 349-359]
  • Walnut oil The effect of ultrasound wave on the physico-chemical properties of walnut oil [Volume 5, Issue 1, 2017- 2018, Pages 39-47]
  • Water A Green Aqueous Extraction of Peanut Oil using Microwave and Demulsifier [Volume 11, Issue 1, 2023-2024, Pages 25-33]
  • Watercress Effects of drying process on qualitative and quantitative properties of watercress (Nasturtium officinale) leaves [Volume 4, Issue 1, 2016- 2017, Pages 1-16]
  • Watermelon Seed Evaluation some of quality characteristics during drying of watermelon seeds [Volume 5, Issue 2, 2017- 2018, Pages 203-218]
  • Water Vapor Permeability Evaluation of physicomechanical, antimicrobial and microstructural properties of chitosan bioactive films containing Eucalyptus globulus essential oil [Volume 4, Issue 3, 2016- 2017, Pages 119-132]
  • Weight loss Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Wheat bran Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Wheat flour The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
  • Wheat sprout Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Whey powder The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Whey protein Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]
  • Whey –protein 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, 2015- 2016, Pages 47-56]
  • Whey protein concentrate Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Whey protein concentrate The effect of Persian gum and thermal process on the properties of emulsion stabilized by whey protein concentrate [Volume 4, Issue 1, 2016- 2017, Pages 103-119]
  • Whey protein concentrate Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition [Volume 5, Issue 1, 2017- 2018, Pages 1-12]
  • Whey protein isolate Investigation of the effect of cellulose nanocrystal on physical properties of whey protein isolate bionanocomposite films [Volume 2, Issue 4, 2014- 2015, Pages 75-85]
  • Whey protein isolate Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin [Volume 5, Issue 3, 2017- 2018, Pages 509-525]
  • Whey Protein Isolated Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Whey protein isolate- inulin conjugate" Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates [Volume 11, Issue 3, 2023-2024, Pages 226-248]
  • Whey Protein Isolate-Inulin Conjugates Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • White chocolate Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation [Volume 11, Issue 3, 2023-2024, Pages 276-294]
  • White sugar Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Wild almond The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
  • Wild sage Rheological properties of Wild sage seed gum solution: Effect of different concentrations of ascorbic acid, citric acid, malic acid, and tartaric acid [Volume 12, Issue 1, 2024-2025, Pages 1-16]

X

  • Xanthan gum Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes [Volume 4, Issue 3, 2016- 2017, Pages 107-118]
  • Xanthan Hydrocolloid Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]

Y

  • Yeast Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Yeast The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran [Volume 4, Issue 2, 2016- 2017, Pages 33-41]
  • Yield The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves [Volume 4, Issue 4, 2016- 2017, Pages 67-76]
  • Yield Experimental study and optimizing the effective parameters on the extraction of the anti-cancer substance naringin under ultrasound waves [Volume 11, Issue 4, 2023-2024, Pages 313-331]

Z

  • Zard olive cultivar Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Zataria multiflora extract Antimicrobial and physical Properties of Nanostructured Lipid Carriers(NLC) Containing Thymus volgaris L [Volume 4, Issue 2, 2016- 2017, Pages 141-149]
  • Zein Properties of zein based microcomposite film containing modified montmorillonite [Volume 2, Issue 1, 2014- 2015, Pages 49-56]
  • Zein Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Zein Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Zeta potential Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Ziziphora essential oil Comparison of Modeling with Fuzzy Logic Method and Mixture Design in Predicting the Formulation of Ziziphora Essential Oil Nanoemulsion Production [(Articles in Press)]
  • ZnO Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • ZnO Nano particles Effect of ZnO nanoparticles on the physico-mechanical properties of agar/kappa carrageenan bilayer film [Volume 5, Issue 1, 2017- 2018, Pages 13-23]
  • Zucchini Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters [Volume 11, Issue 1, 2023-2024, Pages 47-59]