Alaei, Mohammad
The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers [Volume 22, Issue 1, 2023, Pages 67-80]
Askari, Gholamreza
Improving the Stability and Anti-Cancer Properties of Curcumin Loaded Eudragit Coated Cubosomes Against HT-29 Colorectal Cancer Cells [Volume 22, Issue 1, 2023, Pages 35-48]
Azarpazhooh, Elham
Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air [Volume 22, Issue 1, 2023, Pages 15-34]
Azarpazhooh, Elham
Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille [Volume 22, Issue 2, 2024, Pages 1-20]
Azizi, Mohammad Hossain
Total Migration of Poly Ethylene Terephthalate and Heavy Metals into non-alcoholic Malt Beverage Simulant during Shelf Life [Volume 22, Issue 1, 2023, Pages 115-128]
B
Behbahani, Leila
Investigation of production and physicochemical properties of Estamaran date vinegar [Volume 22, Issue 2, 2024, Pages 45-54]
BeigMohammadi, Zahra
Total Migration of Poly Ethylene Terephthalate and Heavy Metals into non-alcoholic Malt Beverage Simulant during Shelf Life [Volume 22, Issue 1, 2023, Pages 115-128]
Beyzaie, Bita
Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille [Volume 22, Issue 2, 2024, Pages 1-20]
C
Chaji, Hussein
Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air [Volume 22, Issue 1, 2023, Pages 15-34]
E
Emam-Djomeh, Zahra
Improving the Stability and Anti-Cancer Properties of Curcumin Loaded Eudragit Coated Cubosomes Against HT-29 Colorectal Cancer Cells [Volume 22, Issue 1, 2023, Pages 35-48]
F
Feizy, Javad
Investigation of dynamic and physicochemical properties of loaded- propolis extract nanoparticles [Volume 22, Issue 2, 2024, Pages 55-68]
G
Ghorbani, Mohammad
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough [Volume 22, Issue 2, 2024, Pages 69-84]
H
Hashemi, Maryam
The effect of additives, carriers, and variables of Spray Drying Process on the Stability of Xylanase [Volume 22, Issue 1, 2023, Pages 181-194]
Homayuoni rad, Aziz
Evaluating the Antimicrobial Effect of Postbiotic Extract From Lactobacillus Casei on E.coli, S.aureus, P.nutatum, and C.albicans by Using the Well Diffusion Agar Method [Volume 22, Issue 1, 2023, Pages 81-96]
Hosseini, Hamid
Effect of Aloe Vera Gel Coating on Storage Time and Physicochemical Properties of Apricots [Volume 22, Issue 1, 2023, Pages 49-66]
Hosseinmardi, Fatemeh
Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce [Volume 22, Issue 2, 2024, Pages 21-44]
J
Jafarian, Sara
The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt [Volume 22, Issue 1, 2023, Pages 1-14]
Javadein Divshali, Setare
Application of microwave energy for Poly Phenol Oxidase inactivation in green tea processing [Volume 22, Issue 1, 2023, Pages 97-114]
K
Kalbasi Ashtari, Ahmad
Fabrication and characterization of milk protein isolate nanoparticles by electrospraying method [Volume 22, Issue 1, 2023, Pages 129-146]
Kazemipour, Farzad
Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce [Volume 22, Issue 2, 2024, Pages 21-44]
Kheirkhah Fogara, Sahar
The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt [Volume 22, Issue 1, 2023, Pages 1-14]
M
Mokhtari, Zohreh
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough [Volume 22, Issue 2, 2024, Pages 69-84]
Moteshafi, Hadis
The effect of additives, carriers, and variables of Spray Drying Process on the Stability of Xylanase [Volume 22, Issue 1, 2023, Pages 181-194]
Motevalli Jalali, Maryam sadat
Application of microwave energy for Poly Phenol Oxidase inactivation in green tea processing [Volume 22, Issue 1, 2023, Pages 97-114]
N
Najafi, Ali
Effect of Aloe Vera Gel Coating on Storage Time and Physicochemical Properties of Apricots [Volume 22, Issue 1, 2023, Pages 49-66]
P
Pourrashidi, Mahdi
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough [Volume 22, Issue 2, 2024, Pages 69-84]
Q
Qavanloo, Mehdi
Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom [Volume 22, Issue 1, 2023, Pages 195-208]
R
Rahbari, Siamak
Fabrication and characterization of milk protein isolate nanoparticles by electrospraying method [Volume 22, Issue 1, 2023, Pages 129-146]
Rahman, Alireza
The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers [Volume 22, Issue 1, 2023, Pages 67-80]
Rahman, Alireza
Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce [Volume 22, Issue 2, 2024, Pages 21-44]
Rasouli, Marzieh
Total Migration of Poly Ethylene Terephthalate and Heavy Metals into non-alcoholic Malt Beverage Simulant during Shelf Life [Volume 22, Issue 1, 2023, Pages 115-128]
Ravaghi, Maryam
Investigation of production and physicochemical properties of Estamaran date vinegar [Volume 22, Issue 2, 2024, Pages 45-54]
Rezaei Farimani, Majid
Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air [Volume 22, Issue 1, 2023, Pages 15-34]
Rozbeh, Leila
The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt [Volume 22, Issue 1, 2023, Pages 1-14]
S
Sadeghi, Alireza
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough [Volume 22, Issue 2, 2024, Pages 69-84]
Safaei Chaeikar, Sanam
Application of microwave energy for Poly Phenol Oxidase inactivation in green tea processing [Volume 22, Issue 1, 2023, Pages 97-114]
Salehifar, Mania
The Effect of Partial Fat Replacement by Amaranth Flour on the Physicochemical, Sensory and Textural Properties of Low-Fat Burgers [Volume 22, Issue 1, 2023, Pages 67-80]
Salek-Nejat, Maryam
Improving the Stability and Anti-Cancer Properties of Curcumin Loaded Eudragit Coated Cubosomes Against HT-29 Colorectal Cancer Cells [Volume 22, Issue 1, 2023, Pages 35-48]
Sharayei, Parvin
Investigating the effectiveness of the continuous window refractance system on drying kinetics and physical properties of apple and peach slices and comparing it with drying with hot and sunny air [Volume 22, Issue 1, 2023, Pages 15-34]
Sharayei, Parvin
Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille [Volume 22, Issue 2, 2024, Pages 1-20]
Soleimanifard, Mansooreh
Investigation of dynamic and physicochemical properties of loaded- propolis extract nanoparticles [Volume 22, Issue 2, 2024, Pages 55-68]
T
Tavakolipour, Hamid
Fabrication and characterization of milk protein isolate nanoparticles by electrospraying method [Volume 22, Issue 1, 2023, Pages 129-146]
V
Vahedi Torshizi, Mohammad
Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom [Volume 22, Issue 1, 2023, Pages 195-208]
Varasteh, Feryal
Analysis of energy and exergy in the ohmic process during cooking: a case study of button mushroom [Volume 22, Issue 1, 2023, Pages 195-208]
Z
Zeraatgar, Hadi
Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille [Volume 22, Issue 2, 2024, Pages 1-20]
Ziaiifar, Aman mohammad
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough [Volume 22, Issue 2, 2024, Pages 69-84]
Zomorodi, Shahin
The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt [Volume 22, Issue 1, 2023, Pages 1-14]
