نمایش نتایج جستجو برای
نویسنده: haddad khoda
اعتبار علمی: ISI
موارد یافت شده: 51
1 - Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder (چکیده)2 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
3 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
4 - Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions (چکیده)
5 - INTRODUCING Pistacia khinjuk(KOLKHOUNG) FRUIT HULL (چکیده)
6 - optimization of Extraction Process of Bioactive Compounds from (چکیده)
7 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
8 - Effects of low ozone concentrations and short exposure (چکیده)
9 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
10 - Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus) (چکیده)
11 - Performance investigation of electrochemical treatment process on wastewater of applicable (چکیده)
12 - Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysis (چکیده)
13 - Physiochemical Properties of Gundelia tournefortii L. Seed Oil (چکیده)
14 - Evaluating Compositions and Comparing Pathos radical power and Oxidative Stability of Different Concentrations of Laurus Nobilis Leaf Extract with BHT (چکیده)
15 - Chemical properties of the oil from Pistacia khinjuk fruits growing wild in Iran (چکیده)
16 - Phenolics in Henna: Extraction and stability (چکیده)
17 - Effect of Initial Quality and Compositional Parameters on Total Polar Compounds Formation during Continuous Heating of Olive Oil (چکیده)
18 - Evaluating the fatty acid composition of the oil from fruit hulls of two Pistacia species growing wild in Iran (چکیده)
19 - Quality changes of donuts as influenced by leavening agent and hydrocolloid coatings (چکیده)
20 - Effect of electromagnetic waves (cold pasteurization) on Yolk liquid stored at different time on the logarithmic count of mesophilic aerobic bacteria (چکیده)
21 - A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristics (چکیده)
22 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
23 - Refining of Crude Canola Oil using PSA Ultrafiltration Membrane (چکیده)
24 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone (چکیده)
25 - Effect of polyols on shelf-life and quality of flat bread fortified with soy flour (چکیده)
26 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
27 - Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran (چکیده)
28 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
29 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
30 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
31 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
32 - STUDY ON THE ANTIMICROBIAL EFFECT OF SALVIALERIIFOLIA (NOWROOZAK) LEAF EXTRACT POWDERONTHEGROWTH OF STAPHYLOCOCCUS AUREUS IN HAMBURGER (چکیده)
33 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
34 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
35 - Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette) (چکیده)
36 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
37 - 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)
38 - Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice (چکیده)
39 - Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars (چکیده)
40 - Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil (چکیده)
41 - Efficacy of ozone to reduce microbial populations in date fruits (چکیده)
42 - New Source of Butein in Root of Salvia leriifolia-Nowroozak (چکیده)
43 - Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran (چکیده)
44 - The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking (چکیده)
45 - Aqueous extraction of virgin olive oil using industrial enzymes (چکیده)
46 - Determining Optimum Conditions for Sugarcane Juice (چکیده)
47 - Phenolic Compounds and Antioxidant Activity of Henna Leaves Extracts (Lawsonia Inermis (چکیده)
48 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)
49 - The direct effect of ultrasound on the extraction of date syrup and its micro-organisms (چکیده)
50 - Preparation of canola protein materials using membrane technology and evaluation of meals functional (چکیده)
51 - Antinociceptive, Antiinflammatory and Acute (چکیده)
