A

  • Alcohol Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]

  • Althaea officinalis mucilage The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]

  • Amylose content Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]

  • ANSYS Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]

  • Antibacterial activity Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]

  • Antioxidant Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]

  • Apple drying Numerical Simulation with Comsol and Modeling with Response Surface Method of the Effect of Drying Factors on Dried Apple Shrinkage [Volume 21, Issue 2, 2022, Pages 30-50]

  • Aquatic plant Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]

B

  • Berberis Extract Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]

  • Bioactive Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]

  • Bioactive Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]

  • Biochemical Properties Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]

C

  • Cadmium nitrate Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]

  • Calcination Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]

  • Carboxymethyl Cellulose" Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]

  • Carrot Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]

  • Chemical Additives The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]

  • Chlorophyll oleoresin Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]

  • Classification Nondestructive Evaluation of Fig Fruit Maturity Using Visible / Short-Wave Near-Infrared Spectroscopy [Volume 21, Issue 1, 2022, Pages 109-122]

  • Commercial Starter The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt [Volume 21, Issue 1, 2022, Pages 151-164]

  • Composite Gel Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]

  • COMSOl software A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model [Volume 21, Issue 1, 2022, Pages 13-34]

  • Convective heat transfer coefficient A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model [Volume 21, Issue 1, 2022, Pages 13-34]

  • Cooking characteristics Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]

  • Cress Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]

  • Cydonia oblonga Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]

D

  • Date The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]

  • Disinfection The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]

E

  • Edible coating The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]

  • Electrical treatments Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]

  • Enzymatic Hydrolysis Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]

  • Enzyme Stability" Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]

  • Epoxy Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]

  • Eryngium billardieri Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]

F

  • Fish fillet The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]

  • French fries Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]

  • Functional bread Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]

  • Functional Whey-less cheese The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese [Volume 21, Issue 2, 2022, Pages 135-150]

G

  • Gelation score Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]

H

  • High performance liquid chromatography Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]

  • Hydrocolloid The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]

L

  • Lettuce Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]

  • Low temperature The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]

  • Lycopene oleoresin Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]

M

  • Maltodextrin Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]

  • Meat Products The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]

  • Meat Products The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]

  • MECHANICAL PROPERTIES Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]

  • MECHANICAL PROPERTIES Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]

  • Mesoporous silica nanoparticles Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]

  • Microwave Dryer Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]

  • Migration Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]

N

  • Nanoparticles Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]

  • Normal stress Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]

O

  • Orange peel essential The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]

  • Ozonation Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]

P

  • Partial least squares Nondestructive Evaluation of Fig Fruit Maturity Using Visible / Short-Wave Near-Infrared Spectroscopy [Volume 21, Issue 1, 2022, Pages 109-122]

  • Peptide Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]

  • Phenolic compound The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese [Volume 21, Issue 2, 2022, Pages 135-150]

  • Polluted Soil Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]

  • Probiotic Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]

R

  • Reduced Phosphate The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]

  • Response surface Numerical Simulation with Comsol and Modeling with Response Surface Method of the Effect of Drying Factors on Dried Apple Shrinkage [Volume 21, Issue 2, 2022, Pages 30-50]

  • Response surface method Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]

  • Rheological Carreau Model Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]

  • Rice husk Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]

S

  • Sago starch film Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]

  • Sesame Seed Oleosome Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]

  • Sesame Seed Protein Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]

  • Shear Stress Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]

  • Shelf life The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]

  • Solvent Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]

  • Sour Cream Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]

  • Storage modulus Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]

T

  • Texture The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt [Volume 21, Issue 1, 2022, Pages 151-164]

  • Thermolysin" Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]

  • Total Flavonoids Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]

V

  • Voltage gradient Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]

W

  • Water solubility Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]

  • Water Storage Capacity The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]

Z

  • Zataria multiflora essential oil Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]

  • Zedoary gum coating Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]