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نام مجله: International Journal of Food Properties


موارد یافت شده: 32

1 - Chemical composition, antibacterial and antifungal activities of seed essential oil of Ferulago angulata (چکیده)
2 - Quantification of Diterpenes and Their Palmitate Esters in Coffee Brews by HPLC-DAD (چکیده)
3 - Development of a FEM model to determine mechanical behaviour of pumpkin seed (چکیده)
4 - Application of Vis/SNIR hyperspectral imaging in ripeness classification of pear (چکیده)
5 - Essential oil composition of seven populations belonging to two Nepeta species from northwestern Iran (چکیده)
6 - Convective drying simulation of banana slabs considering non-isotropic shrinkage using FEM with the Arbitrary Lagrangian–Eulerian method (چکیده)
7 - Biochemical characterization of purified lipoxygenase from sesame (Sesamum indicum) (چکیده)
8 - Variability in essential oil content and composition of Ocimum ciliatum accessions from Iran: Evidence for three chemotypes (چکیده)
9 - Storage stability of essential oil of cumin (cuminum cyminum l.) as a function of temperature (چکیده)
10 - Non-Destructive Estimation of Mechanical and Chemical Properties of Persimmons by Ultrasonic Spectroscopy (چکیده)
11 - Characterization of Cellulose From Coffee Silverskin (چکیده)
12 - Non-Destructive Evaluation of Maturity and Quality Parameters of Pomegranate Fruit by Visible/Near Infrared Spectroscopy (چکیده)
13 - Development of a Multispectral Imaging System for Online Quality Assessment of Pomegranate Fruit (چکیده)
14 - Physicochemical and Rheological Properties of White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin (چکیده)
15 - Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy (چکیده)
16 - Effect of Loading Position and Storage Duration on the Textural Properties of Eggplant (چکیده)
17 - Predicting Cantaloupe Bruising Using Non-Linear Finite Element Method (چکیده)
18 - Development of a Finite Element Method Model to Determine Mechanical Behavior of Pumpkin Seed (چکیده)
19 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
20 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
21 - Dynamic rheological and textural characteristics of low-calorie pistachio butter (چکیده)
22 - Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel (چکیده)
23 - The effect of variety, size and moisture content of sunflower seed and its kernel on their terminal velocity, drag coefficient and Reynold’s number (چکیده)
24 - Rheological and Textural Characteristics of Date Paste (چکیده)
25 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
26 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
27 - Computer Image Analysis and Physico-Mechanical Properties of Wild Sage Seed ( Salvia macrosiphon ) (چکیده)
28 - Evaluation of mass exchange during osmotic dehydration of plum using response surface methodology (چکیده)
29 - Mechanical properties of melon measured by compression, shear, and cutting modes (چکیده)
30 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
31 - Rheological characterization of low fat sesame paste blended with date syrup (چکیده)
32 - Mechanical properties of pumpkin (چکیده)