نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
زبان مقاله: انگلیسی
موارد یافت شده: 485
1 - An Application of Image Analysys to Dehydration of Osmosed Pumpkin by Hot Air Drying (چکیده)2 - Food Biotechnology and its impact on pur food supply (چکیده)
3 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
4 - Evaluation of the hydrocolloid extraction yield of Lallemantia royleana seed by image analysis method (چکیده)
5 - Comparisons of different methods for measuring yield stress in selected hydrocolloids (چکیده)
6 - Preparation of canola protein materials using membrane technology and evaluation of meals functional (چکیده)
7 - Effect of starter bacteria on physico chemical and sensory properties of Iranian white cheese (چکیده)
8 - Incorporation of bifidobacteria into cheeses: challenges and rewards (چکیده)
9 - Application of neural networks for cross flow milk ultrafiltration simulation (چکیده)
10 - Dynamic modeling of milk ultrafiltration by artificial neural networks (چکیده)
11 - Dynamic predication of milk ultrafiltration performance (چکیده)
12 - Improving thin sugar beet juice quality through ultrafiltration (چکیده)
13 - The potential of microfiltration and ultrafiltration process in purification of raw sugar beet juice (چکیده)
14 - Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel (چکیده)
15 - Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt (چکیده)
16 - Influence of ultrasonic stimulation on the germination of barley seed and its alpha-amylase activity (چکیده)
17 - EVALUATION THE EFFECT OF MILK TOTAL SOLIDS ON THE RELATIONSHIP BETWEEN GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF CONCENTRATED YOGHURT (چکیده)
18 - Influence of lactulose on the survival of probiotic strains in Yoghurt (چکیده)
19 - Effect of Ultrasonie power on the activity of Barleys Alpha-amylase from post-sowing treate of s (چکیده)
20 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)
21 - Studying the Effects of Heat and Cold shock on Cell wall Microstructure an Survival of Some LAB in Milk (چکیده)
22 - Some physical properties of the watermelon seeds (چکیده)
23 - A perception to survival of Bifidobacterium Spp. In Bioyoghurt, Simulated Gastric Juice and Bile Soluation (چکیده)
24 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
25 - Antioxidant activity and mechanism of action of butein in linoleic acid (چکیده)
26 - Determination of carbonyl value in rancid oils: a critical reconsideration (چکیده)
27 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)
28 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)
29 - Rheological and Sensory evalution of Yoghurts containing Probiotic Cultures (چکیده)
30 - Shelf - life prediction of edible fats and oils using Rancimat (چکیده)
31 - Some physical and Mechanical properties of Kiwifruit (چکیده)
32 - Evaluation of Different Parameters Effect on Maltodextrin Production by *-amylase termamyl2-x (چکیده)
33 - Terminal velocity of pistachio nut and its dernel as affected by moisture content and variety (چکیده)
34 - The study of dynamic milk ultrafiltration performance influenced by membrane molecular weight cut off (چکیده)
35 - The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil (چکیده)
36 - The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties (چکیده)
37 - The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties (چکیده)
38 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
39 - The specific heat of pistachio nuts as affected by moisture content, temperature, and variety (چکیده)
40 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
41 - ارزیابی شرایط بهینه در تصفیه مقدماتی صنایع قند (چکیده)
42 - Phenolic Compounds and Antioxidant Activity of Henna Leaves Extracts (Lawsonia Inermis (چکیده)
43 - Determining Optimum Conditions for Sugarcane Juice (چکیده)
44 - Aqueous extraction of virgin olive oil using industrial enzymes (چکیده)
45 - Rheological characterization of low fat sesame paste blended with date syrup (چکیده)
46 - Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDP (چکیده)
47 - Antioxidant and antimicrobial activities of grape seed extracts prepared by different solvent systems (چکیده)
48 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
49 - Investigations of optimization of the cooling rate during after-product cooling crystallization (چکیده)
50 - Flash cooling crystallization with after-product magma (چکیده)
51 - Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions (چکیده)
52 - Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran (چکیده)
53 - Physicochemical properties of the kernel oil from Amygdalus scoparis growing wild in Iran (چکیده)
54 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
55 - A Comparative Study on Rheological Behavior of Saleps, CMC and Guar Gum as a Function of Concentration and Temperature (چکیده)
56 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
57 - Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil (چکیده)
58 - Physical-mechanical properties and chemical compotion of Balangu seed - Lallemantia royleana (چکیده)
59 - Effect of hulling and milling on the physical properties of rice grains (چکیده)
60 - Image analysis and dynamic modeling of thin layer drying of osmotically dehydrated pumpkin (چکیده)
61 - Use of artificial neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin (چکیده)
62 - Physical properties and image analysis of wild pistachio nut (Baneh) (چکیده)
63 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
64 - The effect of operation parameters on ultrafiltration performance of thin sugar beet juice (چکیده)
65 - Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour (چکیده)
66 - Effect of storage temperature on shelf life of liquid frying margarine (چکیده)
67 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
68 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
69 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
70 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)
71 - Extraction of phenolic compounds and antioxidant activity of henna leaves extracts (lawsonia inermis) using solvent and ultrasound assisted method (چکیده)
72 - Formulation of liquid frying margarine and studying its chemical and physical properties (چکیده)
73 - Production of lactose –free milk from whole seed and meal of sesame and evaluation of physico-chemical properties (چکیده)
74 - Purification methods for water used in the preparation of carbonated drinks (چکیده)
75 - Studying physical and chemical changes in liquid frying margarine after consecutive times of heating (چکیده)
76 - Aqueous Extraction of Virgin Olive Oil Using Industrial Enzymes (چکیده)
77 - Experimental and modeling studies of the flow properties and thixotropy of selected hydrocolloids (چکیده)
78 - The Effectiveness of Ultrasound Treatment on the Germination Stimulation of Barley seed and its Alph (چکیده)
79 - The effect of ultrasound in combination with thermal treatment (چکیده)
80 - orange-cantaloupe seed beverage :nutritive value, effect of storage time and condition on chemical ,sensory and microbial properties (چکیده)
81 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
82 - Optimizing of Fruit Yoghurt Formulation and Evaluating Its Quality During Storage (چکیده)
83 - Shelf-life Determination of Saffron Stigma: Water Activity and Temperature Studies (چکیده)
84 - Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt (چکیده)
85 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
86 - Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life (چکیده)
87 - Production of Orange Beverage from Cantaloupe Seed and Evaluation its Shelf Life during Storage Time (چکیده)
88 - Usage of Cantaloupe Seed Waste to Produce a Novel Beverage and its Nutritive Value (چکیده)
89 - Determination shelf life of raw dried pistachio nuts (چکیده)
90 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
91 - اثر واریته و زمان برداشت روی ویژگیهای کیفی رب گوجه فرنگی (چکیده)
92 - Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions (چکیده)
93 - Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage (چکیده)
94 - Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions (چکیده)
95 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
96 - Physical properties of watermelon seed as a function of moisture content and variety (چکیده)
97 - Moisture dependent physical properties of cucurbit seeds (چکیده)
98 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
99 - Effect of extraction methods on yield, purity and viscosity of mucilage extracted from Qodume Shirazi seed (Alyssum homolocarpum) (چکیده)
100 - Effect of different temperature and hydrocolloids on rheological properties of ketchup (چکیده)
101 - Investigation of the effect of whey protein concentration on the properties of soft frozen yogurt (چکیده)
102 - Helium-Xenon Interaction Potential (چکیده)
103 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
104 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
105 - EVALUATION OF OPTIMUM CONDITIONS IN PRELIMING STEP IN SUGAR BEET INDUSTRIES (چکیده)
106 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
107 - The effect of moisture content variation and pistachio cultivar on terminal velocity of pistachio nut and its kernel (چکیده)
108 - Study on rheological properties of pistachio butter (چکیده)
109 - An application of image analysis to dehydration of osmosed pumpkin by hot air drying (چکیده)
110 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
111 - Specific Heat of Pistachio as a Function of Temperature and Variety (چکیده)
112 - The study of milk ultrafiltration performance as a function MWCO (چکیده)
113 - Dynamic modeling of cross flow ultrafilrtation of milk using neural networks (چکیده)
114 - Effect of Transmembrane pressure on concentration polrization, fouling and membrane performance during ultrafiltration of milk (چکیده)
115 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
116 - Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil (چکیده)
117 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
118 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
119 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
120 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
121 - Evaluation of human norovirus (GGΙ&GGΠ) presence in refined wastewater and untreated raw milk using semi nested RT-PCR in the same area simultaneously (چکیده)
122 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
123 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
124 - New Source of Butein in Root of Salvia leriifolia-Nowroozak (چکیده)
125 - Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 1) (چکیده)
126 - Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 2) (چکیده)
127 - Application of commercial immuno assay(ELISA) technique for determination of Hepatitis A antigen(HAV) in raw milk (چکیده)
128 - Efficacy of ozone to reduce microbial populations in date fruits (چکیده)
129 - Evaluation of Chemical and Microbial Properties of Iranian white brined cheese (چکیده)
130 - Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum solutions (چکیده)
131 - Modification of Bostwick method to determine tomato concentrate consistency (چکیده)
132 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
133 - اثر میزان چربی شیر بر رشد و فعالیت باآترهای آغازگر و آیفیت ماست غلیظ شده (چکیده)
134 - Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
135 - Effect of Power Ultrasound and Microstructure (چکیده)
136 - The principles of ultra high pressure technology and its (چکیده)
137 - The Effects Of Ultrasound On The Activity Of Alpha-Amylase During Barley (چکیده)
138 - Studying the effects of ultrasound shock on cell wall permeability and survival of (چکیده)
139 - The effects of ultrasound on the stimulation barley seed and alpha-amylase (چکیده)
140 - Rheological behavior of mucilage extracted from Lepidium perfoliatum seeds: Experimental and modeling (چکیده)
141 - The influence of multi stage alginate coating on survivability of potential (چکیده)
142 - Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed: Optimization of Method by the Taguchi Approach (چکیده)
143 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
144 - Nano Biosensor as an Instrument for Safety and Quality Control of Patient Diet (چکیده)
145 - Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics (چکیده)
146 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
147 - Investigating yoghurt Dewatering using permeable membrane and polyacrylic superabsorbent (چکیده)
148 - Anti-rancidity effect of the unsaponifiable matters of Bene hull oil (چکیده)
149 - Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley (چکیده)
150 - Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil (چکیده)
151 - Moisture Dependent Physical Properties of Canola Seeds (چکیده)
152 - CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL S MARMALADE (چکیده)
153 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)
154 - Moisture-Dependent Physical Properties of Grape (Vitis vinifera L.) Seed (چکیده)
155 - Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars (چکیده)
156 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
157 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
158 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
159 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
160 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
161 - Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation (چکیده)
162 - Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities (چکیده)
163 - Computer vision systems (CVS)for moisture content estimation in dehydrated shrimp (چکیده)
164 - Iranian white brined cheese using traditional kefir grain (چکیده)
165 - The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
166 - Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soyflour (چکیده)
167 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
168 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
169 - A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study (چکیده)
170 - Potential application of UF PSA membrane in degumming of crude canola oil (چکیده)
171 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
172 - Influence of some chemical additives and ultrafiltration operating conditions on purification characterstics and permeate flux of thin sugar beet juice (چکیده)
173 - Biotechnology and its impact on food security (چکیده)
174 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
175 - Enteric viruses of raw milk II: Evaluation the impact of milk components on RNA extraction (چکیده)
176 - Evaluation of mass exchange during osmotic dehydration of plum using response surface methodology (چکیده)
177 - IMAGE PROCESSING AND PHYSICO-MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM) (چکیده)
178 - Monitoring geometric characteristics of rice during processing by image analysis system and micrometer measurement (چکیده)
179 - modeling the effect of formulation on the leakage of sweet whipped (چکیده)
180 - the effect of lecitin and sodium caseinate on leakage and (چکیده)
181 - Computer Image Analysis and Physico-Mechanical Properties of Wild Sage Seed ( Salvia macrosiphon ) (چکیده)
182 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
183 - Application of ultrasonic technique for optimization of inulin extraction conditions from burdock root(Arctium lappa (چکیده)
184 - Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) (چکیده)
185 - Formulation Optimization of Process Cheese using Enzyme Modified Cheese (چکیده)
186 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
187 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
188 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
189 - Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm (چکیده)
190 - VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS (چکیده)
191 - Antimicrobial Effect of Salvia leriifolia leaf (چکیده)
192 - Physical properties of edible emulsified films based on pistachio globulin (چکیده)
193 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
194 - Reduction of patulin in apple juice after treatment with SO2 and heat (چکیده)
195 - Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses (چکیده)
196 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
197 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
198 - Genetic Algorithm Optimization of Drying Conditions of Kiwifruit (چکیده)
199 - multi-objective optimization of air-dried banana quality pretreated with osmotic dehydration and ultrasonication using RSM (چکیده)
200 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
201 - Cloning, expression, characterization, and computational approach for cross-reactivity prediction of manganese superoxide dismutase allergen from pistachio nut (چکیده)
202 - Effects of Ultrasound Treatment on Viability and (چکیده)
203 - Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology (چکیده)
204 - Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese (چکیده)
205 - Antioxidant and antibacterial activity of flowers of Iranian cultivars of carthamus tinctorius L (چکیده)
206 - Change of cell envelope in Lactobacillus acidophilus and Streptococcus thermophilus with ultrasound and heat stress for Increase of enzyme activity (چکیده)
207 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
208 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
209 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
210 - STUDY ON THE ANTIMICROBIAL EFFECT OF SALVIALERIIFOLIA (NOWROOZAK) LEAF EXTRACT POWDERONTHEGROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGER (چکیده)
211 - Pistachio Nuts Shelf Life Based on Sensory Evaluation (چکیده)
212 - Influence of Different Packaging Systems on Stability of Raw Dried Pistachio nuts at Various Conditions (چکیده)
213 - Application of Arrhenius Kinetics to Evaluate the Stability of Pistachio Nuts at Various Conditions (چکیده)
214 - Evaluation of Pistachio nuts stability at various conditions based on Metrohm Rancimat (چکیده)
215 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
216 - Effect of thermo-ultrasonication on the survival of baker’s yeast (چکیده)
217 - Survival of Microencapsulated Potential Probiotic Bacteria in Simulated Gastric Juice (چکیده)
218 - Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil (چکیده)
219 - Osmotic treatments in melon (Cantaloupe and Muskmelon) processing: Physicochemical and organoleptical effects (چکیده)
220 - A perception to osmodehydrofreezing: A novel approach in cantaloupe processing (چکیده)
221 - Dietary Mineral Content, Fatty and Amino Acid Composition of Fish of Three Species of Kilka (Clupeidae) from Caspian Sea (چکیده)
222 - Extraction of Protein from Fish of Kilka (clupeidae) Mince of Different Washing Conditions (چکیده)
223 - Long Life Beverages from Cantaloupe and Watermelon (چکیده)
224 - Optimization of Dried Shrimp Production by Intelligent Systems (چکیده)
225 - Innovative Advances in Food Freezing Technology (چکیده)
226 - Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt (چکیده)
227 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
228 - Effect of somatic cell count on milk composition (چکیده)
229 - Osmotic Treatments in Melons Processing: Physicochemical and Organoleptical Effects (چکیده)
230 - Modeling the behavioral pattern of E.coli O157:H7 in mayonnaise affected by Thymus vulgaris extract as a preservative at 4°C and 25°C (چکیده)
231 - Study of antibacterial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 and Escherichia coli O157:H7 in mayonnaise at 25°C by RSM (چکیده)
232 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
233 - The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets (چکیده)
234 - MICROSTRUCTURE AND PHYSICAL PROPERTIES OF QUARG CHEESE AS AFFECTED BY DIFFERENT HEAT TREATMENTS (چکیده)
235 - The Physical Properties of Fig (Ficus carica L.) as a Function of Moisture Content and Variety (چکیده)
236 - An empoweredadaptiveneuro-fuzzyinferencesystemusingself-organizingmap clustering topredictmasstransferkineticsindeep-fatfryingofostrichmeat plates (چکیده)
237 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
238 - Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms (چکیده)
239 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
240 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
241 - Dynamic rheological properties of sage seed gum as affected by concentration (چکیده)
242 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
243 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
244 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
245 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
246 - Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids (چکیده)
247 - Date Seeds: A Novel and Inexpensive Source of Dietary Fiber (چکیده)
248 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
249 - Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters (چکیده)
250 - Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions (چکیده)
251 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
252 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
253 - Microbial Evaluation of washing and Packing Steps pf Fresh Cut and Minimally Processed vegatables (چکیده)
254 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
255 - Microbial Evaluation of Fresh Cut and Minimally Processed Vegetables During Washing and Packing Steps (چکیده)
256 - Effect of Nacl on Aspergillus Niger Growh (چکیده)
257 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
258 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
259 - Evaluation of rennet type and container influences on physicochemical and microbial properties of local Kurdish cheese (چکیده)
260 - Evaluation of rennet type and container influences on the proteolysis trend of local Kurdish cheese during the ripening (چکیده)
261 - Predictive model for antimicrobial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 in mayonnaise (چکیده)
262 - Genetic Algorithm–Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroom (چکیده)
263 - Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm (چکیده)
264 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
265 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
266 - Application and Functions of Stabilizers in Ice cream (چکیده)
267 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
268 - Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membrane (چکیده)
269 - Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran (چکیده)
270 - Investigation of lactobacilli from mother’s breast milk who were placed on probiotic diet (چکیده)
271 - Detection of listeria monocytogenes in poultry carcasses slaughtered in Mashhad using conventional and multiplex PCR method (چکیده)
272 - Effect of antioxidants on the stability of canola oil during deep frying (چکیده)
273 - Analytical evaluation of olive oil oxidation (چکیده)
274 - Antioxidant activity of the essential oil and methanolic extract of cuminum cyminum at three concentrations in purified sunflower oil (چکیده)
275 - Image analysis of color changes in canola oil to influence of bene kernel oil and its unsaponifiable matters fraction during frying Process (چکیده)
276 - Pomegranate seed oil, an extremely rich and nutritious oil (چکیده)
277 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
278 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
279 - Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films (چکیده)
280 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
281 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
282 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
283 - Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing (چکیده)
284 - Effect of Operating Parameters on Performance of Nanofiltration of Sugar Beet Press Water (چکیده)
285 - Refining of crude canola oil using PSA ultrafilteration membrane (چکیده)
286 - Influence of different substitution levels of Balangu seed gum on textural characteristics of selected hydrocolloids (چکیده)
287 - Nanofiltration treatment of waste brine obtained from sugar decolorizing resin regeneration (چکیده)
288 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
289 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
290 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
291 - Rheological and Textural Characteristics of Date Paste (چکیده)
292 - Influence of coupling chemical pretreatment and membrane filtration on quality and stability of canola oil (چکیده)
293 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
294 - Pistachio Allergy-Prevalence and In vitro Cross-Reactivity with Other Nuts (چکیده)
295 - Nanoencapsulation of food ingredients using lipid based delivery systems (چکیده)
296 - Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum) (چکیده)
297 - Experimental Study on Optimization of the Agglomeration Process for Producing Instant Sugar by Conical Fluidized Bed Agglomerator (چکیده)
298 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
299 - Viscous Flow Behavior of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
300 - Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach (چکیده)
301 - Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat (چکیده)
302 - Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic (چکیده)
303 - فرمولاسیون نان سورگوم بدون گلوتن با استفاده از صمغ کربوکسی متیل سلولز (CMC)و بالنگو شیرازی (چکیده)
304 - Effect of polyols on shelf-life and quality of flat bread fortified with soy flour (چکیده)
305 - Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation (چکیده)
306 - Effect of frying temperature and time on image characterization of pierogi (چکیده)
307 - Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince (چکیده)
308 - Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks (چکیده)
309 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
310 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
311 - Prebiotic effectiveness of oligosaccharides extracted from Jerusalem artichoke tubers on selected lactobacilli and pathogenic microorganisms (چکیده)
312 - EFFECT OF INULIN EXTRACTED FROM CHICORY AND ERUSALEM ARTICHOKE ON THE SURVIVAL OF LACTOBACILLUS CASEI AND LB.RHAMNOSUS UNDER ACIDIC CONDITIONS (چکیده)
313 - Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quinces (چکیده)
314 - Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network (چکیده)
315 - Stability Investigation of Hesperetin Loaded Nanocarrier (چکیده)
316 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
317 - Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel (چکیده)
318 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
319 - Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling (چکیده)
320 - Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks (چکیده)
321 - Triple Fortification of salt with Iodine, vitamin A and Encapsulated iron compounds: Stability and bioavailibility (چکیده)
322 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone (چکیده)
323 - Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella (چکیده)
324 - Refining of Crude Canola Oil using PSA Ultrafiltration Membrane (چکیده)
325 - Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar (چکیده)
326 - The effect of sugar beet fiber addition on the chemical properties of tortilla chips (چکیده)
327 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
328 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
329 - Effects of fat replacers and sweeteners on the time-dependent rheological characteristics and emulsion stability of low-calorie pistachio butter: a response surface methodology (چکیده)
330 - Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System (چکیده)
331 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
332 - Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions (چکیده)
333 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
334 - Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate (چکیده)
335 - an investigation and coparision of the effectes of natural composition staphyloccous areous and geoticum candidum in industrial doogh in samples with response surface method. (چکیده)
336 - Using multiplex-PCR assay in identification of Escherichia coli O157: H7 isolated from hamburger samples in Mashhad, Iran (چکیده)
337 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
338 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
339 - Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus) (چکیده)
340 - Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Film (چکیده)
341 - Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics (چکیده)
342 - Overproduction Strategies for Microbial Secondary Metabolites: A Review (چکیده)
343 - The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate (چکیده)
344 - Assessment of the Microbiological Quality and Mycotoxin Contamination of Iranian Red Pepper Spice (چکیده)
345 - Development of spreadable halva fortified with soy flour and optimization of formulation using mixture design (چکیده)
346 - Gamma irradiation effects on microbial decontamination of ostrich meat (چکیده)
347 - Chemical and sensory quality changes of ostrich meat treated by gamma irradiation (چکیده)
348 - A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristics (چکیده)
349 - Antimicrobial activity of Avicennia marina extracts ethanol, methanol & glycerin against Penicillium digitatum (citrus green mold) (چکیده)
350 - Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food (چکیده)
351 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
352 - Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum (چکیده)
353 - Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product (چکیده)
354 - Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System (چکیده)
355 - Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate (چکیده)
356 - GC-MS Analysis and Antimicrobial activity ofthe essential oil of trunk exudates from Pistacia atlantica var. mutica (چکیده)
357 - Dynamic rheological and textural characteristics of low-calorie pistachio butter (چکیده)
358 - Effect of temperature on microbial changes during kimchi fermentation (چکیده)
359 - احیا مارمالاد سنتی به رب و بررسی خواص فیزیکوشیمیایی و حسی آن (چکیده)
360 - بررسی اثر ترکیبات فنولی و قدرت رادیکال گیرندگی عصاره های آنتی اکسیدانی زردچوبه (چکیده)
361 - Effect of electromagnetic waves (cold pasteurization) on Yolk liquid stored at different time on the logarithmic count of mesophilic aerobic bacteria (چکیده)
362 - functional effects of different humectants on dough rheology and Barbari flat bread quality (چکیده)
363 - production of eggless cake (چکیده)
364 - ارتقاء کیفیت و ماندگاری نان ترکیبی با ارزیابی زمان تخمیر (چکیده)
365 - Effect of Electromagnetic Waves (Cold Pasteurization) on Storage Time of Yolk Liquid (چکیده)
366 - اثر ضایعات سیب بر کیفیت و ماندگاری نان بربری (چکیده)
367 - تولید کیک سورگوم بدون گلوتن با استفاده با استفاده از صمغ های گوار و گزانتان جهت مصرف بیماران سیلیاکی (چکیده)
368 - OPTIMIZATION OF EMULSIFIER GEL FORMULATION FOR IMPROVEMENT OF FLAT BREAD IMAGE PROPERTIES (چکیده)
369 - EFFECT OF GEL IMPROVER COMPONENTS ON SENSORY AND QUALITY PROPERTIES OF BARBARI BREAD FORTIFIED WITH SOY FLOUR USING RESPONSE SURFACE METHODOLOGY (چکیده)
370 - DEVELOPMENT OF SHELF STABLE IRANIAN BARBARI BREADS USING HURDLE TECHNOLOGY (چکیده)
371 - Antimicrobial properties of plant extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., against important foodborne pathogens in vitro (چکیده)
372 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
373 - Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom (چکیده)
374 - Effect of different storage conditions and packaging on the quality properties of kernel oil from amygdalus scoparia growing wild in Iran (چکیده)
375 - Influence of temperature and residence time of main liming process on the reduction of α-amino acids during beet juice purification (چکیده)
376 - Quality changes of donuts as influenced by leavening agent and hydrocolloid coatings (چکیده)
377 - Application of fuzzy logic to classify raw milk based on qualitative properties (چکیده)
378 - Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology (چکیده)
379 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
380 - Evaluating the fatty acid composition of the oil from fruit hulls of two Pistacia species growing wild in Iran (چکیده)
381 - Antifungal effect of edible film (CMC) containing aqueous and ethanolic mangrove plant extract on Citrus pathogens in vitro (چکیده)
382 - Effect of temperature and salt concentration on microbial changes during Tarkhineh fermentation (چکیده)
383 - Antimicrobial effect of Satureja bachtiarica extracts aqueous and ethanolic on Escherichia coli and Staphylococcus aureus (چکیده)
384 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
385 - Effect of Initial Quality and Compositional Parameters on Total Polar Compounds Formation during Continuous Heating of Olive Oil (چکیده)
386 - Development of rapid PCR-RFLP technique for identification of sheep, cattle and goat’s species and fraud detection in Iranian commercial meat products (چکیده)
387 - Some physicochemical characteristics of sage (Salvia macrosiphon) seed gum (چکیده)
388 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
389 - Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage (چکیده)
390 - Subcritical Water Extraction as a New Environmental Friendly Method for Bioactive Compounds Extraction Process from Bene Hull (چکیده)
391 - Optimization of Polyphenolic Compounds Extraction Process from Bene Hull(Pistacia atlantica var mutica) Based on Superheated Water Using Neural Network (چکیده)
392 - Effects of ozone treatment on microflora of dried saffron and its living larvae (چکیده)
393 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
394 - Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
395 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
396 - Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (Samanu) made from germinated wheat (چکیده)
397 - Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties (چکیده)
398 - Mathematical modeling of drying kinetics of the kiwifruit pastille (چکیده)
399 - Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille (چکیده)
400 - Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis L. on food infection and intoxication microorganisms “in vitro” (چکیده)
401 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
402 - Phenolics in Henna: Extraction and stability (چکیده)
403 - Chemical properties of the oil from Pistacia khinjuk fruits growing wild in Iran (چکیده)
404 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
405 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
406 - Applications of hyperspectral imaging in grains and nuts quality and safety assessment; a review (چکیده)
407 - Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro” (چکیده)
408 - Characterization of antioxidant–antibacterial quince seed mucilagefilms containing thyme essential oil (چکیده)
409 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
410 - Antimicrobial activity of Avicennia marina extract against Staphylococcus aureus (چکیده)
411 - Antimicrobial activity of Avicennia marina extract against Escherichia coli (چکیده)
412 - Comparison of tp can and flexible pouch on physicochemical, microbial and sensory properties of mashhad blackcherry preserves at different storage conditions (چکیده)
413 - Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA (چکیده)
414 - Shelf life Improvement and Postharvest Quality of Cherry Tomato (Solanum lycopersicum L.) Fruit Using Basil Mucilage Edible Coating and Cumin Essential Oil (چکیده)
415 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
416 - Isolation and biochemical identification of lactic acid bacteria from winter salad (pickle during the ripining period) (چکیده)
417 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
418 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
419 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
420 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars (چکیده)
421 - Physical, barrier and antioxidant properties of a novel plasticizededible film from quince seed mucilage (چکیده)
422 - Evaluating Compositions and Comparing Pathos radical power and Oxidative Stability of Different Concentrations of Laurus Nobilis Leaf Extract with BHT (چکیده)
423 - Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition (چکیده)
424 - Rheological interaction of sage seed gum with xanthan in dilute solution (چکیده)
425 - Evaluation of mechanical properties of edible film based on Latirus sativus protein isolate (چکیده)
426 - Foam-mat drying of shrimp: characterization and drying kinetics of foam (چکیده)
427 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
428 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
429 - Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriers (چکیده)
430 - Optimization of optical properties of edible film based on Latirus sativus protein isolate (چکیده)
431 - The Kinetics of Forced Convective Air-drying of Papaya (Carica papaya L.) Slices Pretreated in Osmotic Solution (چکیده)
432 - The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils (چکیده)
433 - Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity (چکیده)
434 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
435 - Optimization of Subcritical Water Extraction of Bioactive Compounds from Barberry Fruit (Berberis vulgaris) by Using Response Surface Methodology (چکیده)
436 - Assessing Safety of Food Packaging Materials (چکیده)
437 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
438 - BACTERIAL MUTATION; ; TYPES, MECHANISMS AND MUTANT DETECTION METHODS: A REVIEW (چکیده)
439 - Physiochemical Properties of Gundelia tournefortii L. Seed Oil (چکیده)
440 - Introducing Pistacia khinjuk (Kolkhoung) Fruit Hull Oil as a Vegetable Oil with Special Chemical Composition and Unique Oxidative Stability (چکیده)
441 - The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment (چکیده)
442 - Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise (چکیده)
443 - Bacterial Mutation; Types, Mechanisms and Mutant Detection Methods: A Reviw (چکیده)
444 - Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test (چکیده)
445 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
446 - Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets (چکیده)
447 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
448 - Antimicrobial Effect of Aqueous, Ethanol, Methanol and Glycerin Extracts of Satureja bachtiarica on Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis (چکیده)
449 - Genetic algorithm-artificial neural network and adaptive neuro-fuzzyi nference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis (چکیده)
450 - Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSM (چکیده)
451 - Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion (چکیده)
452 - Metabolism of extracted inulin from Helianthus tuberosusby Lactobacillus strains isolated from traditional Kordish cheese (چکیده)
453 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
454 - The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 2. Colour, texture and lipid oxidation properties (چکیده)
455 - Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysis (چکیده)
456 - Construction of a recombinant allergen-producing probiotic bacterial strain: Introduction of a new line for a live oral vaccine against Chenopodium album pollen allergy (چکیده)
457 - Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures (چکیده)
458 - Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions (چکیده)
459 - Influence of temperature, mono- and divalent cations on dilutesolution properties of sage seed gum (چکیده)
460 - Assessment of the plantago major extract for antimicrobial activities (چکیده)
461 - Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques (چکیده)
462 - Investigating the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Lavandula stoechas L. and Rosmarinus officinalis L. extracts on pathogen bacterias “in vitro” (چکیده)
463 - Performance investigation of electrochemical treatment process on wastewater of applicable (چکیده)
464 - Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus) (چکیده)
465 - Antimicrobial effect of Carboxy Methyl Cellulose (CMC) containing aqueous and ethanolic Eucalyptus camaldulensis L. leaves extract against Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis (چکیده)
466 - Effects of Three Different drying Methods on Protein Solubility and Color Parameters of Fenugreek Protein Isolate (چکیده)
467 - Optimization of Process Parameters for Foaming of potato puree with Response surface methodology (چکیده)
468 - The Kinetics of Infrared Drying of Lemon (Citrus Lemon (L.) Burms.F) (چکیده)
469 - Consideration to the effects of gender on some quality characteristics of ostrich meat during aging (چکیده)
470 - Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System (چکیده)
471 - Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage (چکیده)
472 - Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feed (چکیده)
473 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
474 - Biotechnology and its Impact on Food Security and Safety (چکیده)
475 - Use of quince seed mucilage edible films containing natural preservatives toenhance physico-chemical quality of rainbow trout fillets during cold storage (چکیده)
476 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
477 - Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration (چکیده)
478 - Antimicrobial effects of Kelussia odoratissima extracts against food borne and food spoilage bacteria "in vitro" (چکیده)
479 - The Comparison Among Antibacterial Activity of Mespilus germanica Extracts and Number of Common Therapeutic Antibiotics “In Vitro” (چکیده)
480 - Antimicrobial Effect of Aqueous and Ethanolic Extracts of Satureja bachtiarica on Some Pathogenic Bacteria in Vitro (چکیده)
481 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
482 - Application of Glazing for Bread Quality Improvement (چکیده)
483 - Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology (چکیده)
484 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
485 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
