نمایش نتایج جستجو برای
نام مجله: Food Science and Nutrition
موارد یافت شده: 33
1 - Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota (چکیده)2 - Study on synergistic effects of curcumin and bixin against foodborne pathogens (چکیده)
3 - Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology (چکیده)
4 - The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce (چکیده)
5 - Resistance of wheat genotypes to Mycosphaerella graminicola isolates at seedling stage under greenhouse conditions (چکیده)
6 - Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness (چکیده)
7 - Characterization of active Cerish fructan‐sumac extract composite films: Physical, mechanical, and antioxidant properties (چکیده)
8 - Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process (چکیده)
9 - Preparation and characterization of active Cirish fructans–fish gelatin film: Physicochemical, antioxidant, and antimicrobial properties (چکیده)
10 - Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life (چکیده)
11 - Preparation of milk‐based probiotic lactic acid bacteria biofilms: A new generation of probiotics (چکیده)
12 - Extraction and purification of α-pinene; a comprehensive review (چکیده)
13 - Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gum (چکیده)
14 - Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage (چکیده)
15 - Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity (چکیده)
16 - Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour (چکیده)
17 - Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties (چکیده)
18 - Withdrawn: Spectral pattern study of citrus black rot caused by Alternaria alternata and selecting optimal wavelengths for decay detection (چکیده)
19 - The effect of food ration bar enriched with β‐alanine, L‐arginine, and Nigella sativa on performance and inflammation following intense military training: A double‐blind randomized clinical trial (چکیده)
20 - Optimization of gamma‐aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge‐based culture medium through response surface methodology (چکیده)
21 - Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil (چکیده)
22 - Therapeutic peptides of Mucuna pruriens L.: Anti‐genotoxic molecules against human hepatocellular carcinoma and hepatitis C virus (چکیده)
23 - Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks (چکیده)
24 - Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran (چکیده)
25 - Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying (چکیده)
26 - Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology (چکیده)
27 - Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt (چکیده)
28 - Nondestructive classification of saffron using color and textural analysis (چکیده)
29 - Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat (چکیده)
30 - Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake (چکیده)
31 - Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis (چکیده)
32 - Pomegranate seed clustering by machine vision (چکیده)
33 - Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.) (چکیده)
