Ansarifar, Elham
The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour [Volume 20, Issue 2, 2022, Pages 167-188]
Azarpazhooh, Elham
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2022, Pages 31-48]
B
Behmadi, Homa
Evaluation of the Effect of Disinfection Pretreatment and Packaging Method on Chemical and Microbial Properties of Onion Puree During Storage [Volume 20, Issue 1, 2021, Pages 141-156]
E
Esmaeilzadeh, Maral
Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour [Volume 20, Issue 2, 2022, Pages 131-150]
F
Fadaei-Noghani, Vajiheh
The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt [Volume 20, Issue 1, 2021, Pages 123-140]
Fadavi, Ghasem
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2022, Pages 49-62]
Faraji, Alireza
Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour [Volume 20, Issue 2, 2022, Pages 131-150]
G
Ghanbari, Elnaz
Effect of Using Different Rates of Donkey Milk and Cow Milk on Physicochemical, Texture and Sensory Properties of Set-Type Yoghurt [Volume 20, Issue 1, 2021, Pages 1-18]
Gharachorlo, Maryam
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2022, Pages 151-166]
Ghorbani, hannaneh
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2022, Pages 49-62]
K
Kohzadiyan, Maryam
The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt [Volume 20, Issue 1, 2021, Pages 123-140]
M
Milani, Elnaz
The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour [Volume 20, Issue 2, 2022, Pages 167-188]
Mohammadi, Soodeh
Effect of Using Different Rates of Donkey Milk and Cow Milk on Physicochemical, Texture and Sensory Properties of Set-Type Yoghurt [Volume 20, Issue 1, 2021, Pages 1-18]
N
Naghipour, Fariba
Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour [Volume 20, Issue 2, 2022, Pages 131-150]
S
Seyedain-Ardebili, Mehdi
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2022, Pages 49-62]
Sharayei, Parvin
Evaluation of the Effect of Disinfection Pretreatment and Packaging Method on Chemical and Microbial Properties of Onion Puree During Storage [Volume 20, Issue 1, 2021, Pages 141-156]
Sharayei, Parvin
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2022, Pages 31-48]
Y
Yeganehzad, Samira
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2022, Pages 151-166]
Z
Zarei, Fatemeh
Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus [Volume 20, Issue 2, 2022, Pages 1-16]
