نمایش نتایج جستجو برای
نویسنده: حبیبی نجفی
اعتبار علمی: ISI
زبان مقاله: انگلیسی
موارد یافت شده: 35
1 - Optimization of Elecrospinning Process of Zein Using Central Composite Design (چکیده)2 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
3 - Application of F+RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCR (چکیده)
4 - Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt (چکیده)
5 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
6 - Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions (چکیده)
7 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
8 - Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysis (چکیده)
9 - Genetic algorithm-artificial neural network and adaptive neuro-fuzzyi nference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis (چکیده)
10 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
11 - Comparison of tp can and flexible pouch on physicochemical, microbial and sensory properties of mashhad blackcherry preserves at different storage conditions (چکیده)
12 - Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage (چکیده)
13 - GC-MS Analysis and Antimicrobial activity ofthe essential oil of trunk exudates from Pistacia atlantica var. mutica (چکیده)
14 - Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate (چکیده)
15 - Assessment of the Microbiological Quality and Mycotoxin Contamination of Iranian Red Pepper Spice (چکیده)
16 - Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics (چکیده)
17 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
18 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
19 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
20 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
21 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
22 - Influence of Different Packaging Systems on Stability of Raw Dried Pistachio nuts at Various Conditions (چکیده)
23 - Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese (چکیده)
24 - Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses (چکیده)
25 - The influence of multi stage alginate coating on survivability of potential (چکیده)
26 - Efficacy of ozone to reduce microbial populations in date fruits (چکیده)
27 - Application of commercial immuno assay(ELISA) technique for determination of Hepatitis A antigen(HAV) in raw milk (چکیده)
28 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
29 - Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDP (چکیده)
30 - Rheological characterization of low fat sesame paste blended with date syrup (چکیده)
31 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
32 - process optimization of ricotta cheese according to iranian preferences (چکیده)
33 - EFFECTS OF THE ESSENTIAL OILS (چکیده)
34 - study on physico - chemical rheological and (چکیده)
35 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
