Author Index

A

  • Abbasi, H. Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis [Volume 13, Issue 2, 2023, Pages 13-25]
  • Abbasi, M. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Abbasi, S. Fractionation and Determination of Some Structural Properties of Persian Gum [Volume 08, Issue 1, 2018, Pages 81-90]
  • Abbasi, S. The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch [Volume 12, Issue 3, 2022, Pages 51-66]
  • Abdollahian Noghabi, M. A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR) [Volume 06, Issue 1, 2016, Pages 13-22]
  • Abdolmaleki, F. The Effect of Modified Starch Based Fat Replacer on Milk Properties [Volume 05, Issue 1, 2015, Pages 69-76]
  • Abdolmaleki, F. Chemical Analysis and Characteristics of Black Tea Produced in North of Iran [Volume 06, Issue 1, 2016, Pages 23-32]
  • Abdolmaleki, F. The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna [Volume 07, Issue 2, 2017, Pages 83-90]
  • Abdolmaleki, F. The Effect of Microwave on Migration of Styrene Monomer Polystyrene Food Packaging and Compared to other Thermal Processes [Volume 09, Issue 1, 2019, Pages 69-76]
  • Abdossi, V. Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring [Volume 13, Issue 2, 2023, Pages 1-12]
  • Abedi, D. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]
  • Adavi, P. Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology [Volume 12, Issue 1, 2022, Pages 47-61]
  • Afrasiabi, E. Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation [Volume 06, Issue 1, 2016, Pages 41-48]
  • Afshar, M. Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [Volume 12, Issue 4, 2022, Pages 11-19]
  • Aghajani, A. R. The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 33-40]
  • Ahari, H. The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations [Volume 08, Issue 1, 2018, Pages 65-74]
  • Ahari, H. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • Ahari, H. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Ahari, H. Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples [Volume 11, Issue 1, 2021, Pages 59-68]
  • Ahari, H. Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature [Volume 11, Issue 2, 2021, Pages 85-98]
  • Ahmadi, M Oil Extraction from Pistacia Khinjuk - Experimental and Prediction by Computational Intelligence Models [Volume 06, Issue 1, 2016, Pages 1-12]
  • Ahmadi Chenarbon, H. Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 45-56]
  • Ahmadi Chenarbon, H. Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough [Volume 08, Issue 1, 2018, Pages 29-34]
  • Ahmadi Chenarbon, H. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]
  • Ahmadi Chenarbon, H. Effective Parameters in Hot Air Drying Process on Qualitative Properties of Grapefruit (Citrus paradise L.) and Selection of a Suitable Mathematical Thin-Layer Drying Model [Volume 11, Issue 1, 2021, Pages 69-80]
  • Ahmadi-Dastgerdi, A. Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers [Volume 05, Issue 1, 2015, Pages 45-62]
  • Ahmadi Kamazani, N. Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 57-66]
  • Ahmadi Kamazani, N. The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin [Volume 05, Issue 1, 2015, Pages 1-13]
  • Ahmadimaram, F. Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese [Volume 11, Issue 2, 2021, Pages 69-84]
  • Akbari, N. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]
  • Akhondzadeh Basti, A. The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri [Volume 07, Issue 1, 2017, Pages 41-48]
  • Akhondzadeh Basti, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • Alavi, F. The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums [Volume 06, Issue 2, 2016, Pages 59-68]
  • Alighaleh babakhani, H. Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate [Volume 09, Issue 1, 2019, Pages 85-89]
  • Alimi, M. Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches [Volume 05, Issue 2, 2015, Pages 1-10]
  • Alimi, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Alimoradi, I. Development of a New Model to Estimate the Technical Quality of Sugar Beet in the Semi – Arid Climate [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 49-52]
  • Alishahi, F. Optimization of Single Cell Protein Production by Aspergillus niger Using Taguchi Approach [Volume 05, Issue 2, 2015, Pages 73-79]
  • Aliyar Zanjani, N. The Effect of Different Concentrations of Activated Carbon with Bleaching Earth During Bleaching Process on Physicochemical Properties of Soybean Oil [Volume 09, Issue 2, 2019, Pages 41-50]
  • Allameh, A. The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten [Volume 05, Issue 1, 2015, Pages 13-22]
  • Amin Ekhlas, S. The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes [Volume 08, Issue 2, 2018, Pages 41-48]
  • Amini, Ghazale Prediction of Drying Time and Moisture Content of Wild Sage Seed Mucilage during Drying by Infrared System Using GA-ANN and ANFIS Approaches [(Articles in Press)]
  • Amini, N. Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 65-68]
  • Aminlari, M. Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus [Volume 05, Issue 2, 2015, Pages 19-30]
  • Aminlari, M. Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis [Volume 07, Issue 1, 2017, Pages 65-72]
  • Amiri, M. Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 57-66]
  • Amiri, S. Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater [Volume 07, Issue 2, 2017, Pages 9-18]
  • Amiri, S. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Amouheidari, M. Chemical Composition, Antibacterial and Antioxidant Activities of the Essential Oil Isolated from Verbena officinalis [Volume 06, Issue 1, 2016, Pages 33-40]
  • Anvar, A. A. The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations [Volume 08, Issue 1, 2018, Pages 65-74]
  • Anvar, A. A. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • Anvar, A. A. Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage [Volume 13, Issue 2, 2023, Pages 27-38]
  • Anvar, A.A. Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples [Volume 11, Issue 1, 2021, Pages 59-68]
  • Anvar, S.A.A. Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature [Volume 11, Issue 2, 2021, Pages 85-98]
  • Arabshahi- Delouee, S. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Ardestani, F. Optimization of Single Cell Protein Production by Aspergillus niger Using Taguchi Approach [Volume 05, Issue 2, 2015, Pages 73-79]
  • Ardestani, F. Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour [Volume 07, Issue 1, 2017, Pages 31-40]
  • Ardestani, F. Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models [Volume 07, Issue 2, 2017, Pages 67-74]
  • Ariaii, P. The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage [Volume 07, Issue 1, 2017, Pages 23-30]
  • Ariaii, P. Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube [Volume 11, Issue 2, 2021, Pages 45-58]
  • Asadi, Gh. Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology [Volume 12, Issue 1, 2022, Pages 47-61]
  • Askari, M. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise [Volume 09, Issue 2, 2019, Pages 63-72]
  • Askari, S. Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology [Volume 12, Issue 1, 2022, Pages 47-61]
  • Askari, S. Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [Volume 12, Issue 4, 2022, Pages 21-34]
  • Ataee, M. Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage [Volume 13, Issue 2, 2023, Pages 27-38]
  • Azadshahraki, F. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]
  • Azargun, R. Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf [Volume 05, Issue 2, 2015, Pages 49-52]
  • Azari, S. Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater [Volume 07, Issue 2, 2017, Pages 9-18]
  • Azarman, N. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]
  • Azarpazhooh, E. Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]
  • Azizi, M. Evaluation of Solvent Extraction Efficiency –Chemical Analysis of the Oil Extracted from Apple Seeds [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 27-32]
  • Azizi, M. The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils [Volume 10, Issue 2, 2020, Pages 11-18]
  • Azizi, M.H. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • Azizinezhad, R. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Azizinezhad, R. Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring [Volume 13, Issue 2, 2023, Pages 1-12]
  • Azizi Nezhad, R. The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread [Volume 07, Issue 1, 2017, Pages 73-79]
  • Azizi Nezhad, R. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread [Volume 09, Issue 1, 2019, Pages 11-18]
  • Azizi Nezhad, R. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]

B

  • Babaei, G. Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [Volume 12, Issue 4, 2022, Pages 57-76]
  • Babashpour-Asl, M. Antioxidant Activities and Several Bioactive Substances of Different Extracts of Vitis vinifera L. [Volume 12, Issue 2, 2022, Pages 49-60]
  • Badii, F. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Bagheri, F. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Bagheri, H. Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating [Volume 08, Issue 1, 2018, Pages 1-12]
  • BagheriKakash, S. Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [Volume 12, Issue 4, 2022, Pages 57-76]
  • Bagherpour, H. A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR) [Volume 06, Issue 1, 2016, Pages 13-22]
  • Bahmaei, M. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat [Volume 07, Issue 1, 2017, Pages 9-14]
  • Bahmaie, M. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Bahram, S. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Bahrami, F. Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice [Volume 09, Issue 1, 2019, Pages 19-34]
  • Bahrami, F. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Bahrami, M. E. Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection [Volume 07, Issue 2, 2017, Pages 19-26]
  • Bahrami, M. E. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Bahrami, M.E. Measurement of Morphological Characteristics of Raw Cane Sugar Crystals Using Digital Image Analysis [Volume 05, Issue 2, 2015, Pages 11-18]
  • Bakalis, S. Control Release from Low Acyle Gellan Gum Gels [Volume 09, Issue 1, 2019, Pages 53-64]
  • Bakhoda, H. Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii [Volume 05, Issue 2, 2015, Pages 31-40]
  • Bakhshi, F. Modeling Red Monascus Pigment Production on Date Waste Substrate Using Submerged Cultivation [Volume 12, Issue 3, 2022, Pages 15-26]
  • Bakhtiari, M. Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens [Volume 08, Issue 1, 2018, Pages 75-80]
  • Balali, G.R. Evaluation of β-amylase Activity of Sweet Potato (Ipomoea batatas) Cultivated in Iran [Volume 05, Issue 2, 2015, Pages 41-48]
  • Balasubramanian, N. Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM [Volume 08, Issue 2, 2018, Pages 1-10]
  • Bamani Moghaddam, M. The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba) [Volume 06, Issue 2, 2016, Pages 1-12]
  • Bameni Moghadam, M. Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel [Volume 07, Issue 2, 2017, Pages 49-56]
  • Barzegar, Z. Physical Properties of Fermented Milk Tablets [Volume 08, Issue 1, 2018, Pages 21-28]
  • Basati, A. The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger [Volume 08, Issue 1, 2018, Pages 59-64]
  • Bassiri, A.R. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • Bassiri, R. Evaluation of the Antioxidant Potential of Fennel Seed Extract as Compared to the Synthetic Antioxidants in Margarine under Accelerated Storage Condition [Volume 05, Issue 1, 2015, Pages 63-68]
  • Bayat, M. H. Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice [Volume 09, Issue 1, 2019, Pages 19-34]
  • Bayat, M. H. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Behmadi, H. Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable [Volume 09, Issue 2, 2019, Pages 21-28]
  • Behmadi, H. Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]
  • Behmadi, H. Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage [Volume 13, Issue 2, 2023, Pages 27-38]
  • Bolandnazar, S. Z. Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 69-73]

C

  • Chalabi, M. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]
  • Chamani, M. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread [Volume 09, Issue 1, 2019, Pages 11-18]

D

  • Dadkhah, Sh. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • Damanafshan, P. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • Danesh Ghohar, S. Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran [Volume 07, Issue 2, 2017, Pages 75-82]
  • Daramola, B. Statistical Modelling of a Preliminary Process for Depolymerisation of Cassava Non-starch Carbohydrate Using Organic Acids and Salt [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 21-26]
  • Daramola, B. Preliminary Studies on Antioxidative Potentials of Extracts of Defatted Locust Bean Condiment [Volume 05, Issue 1, 2015, Pages 23-30]
  • Dehghan, B. Comparison of Bath and Probe Sonication for Osmotic Dehydration of Peach Slices: Study on the Qualitative and Nutritional Properties [Volume 11, Issue 1, 2021, Pages 43-54]
  • Dehghanian, F. Evaluation of Mutagenic Potentials of Some Food Additives by Ames Test [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 73-81]
  • Dehnad, A. R. Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran [Volume 07, Issue 2, 2017, Pages 75-82]
  • Didar, Z. A Comparative Study of Biodiesel Production from Beef Bone Marrow [Volume 05, Issue 2, 2015, Pages 61-66]
  • Didar, Z. A Comparative Study Concerned with the Effect of Different Pretreatments on Ethanol Production from Lemon Peel (Citrus latifolia) [Volume 06, Issue 1, 2016, Pages 61-68]
  • Didar, Z. Evaluation of the Migration of Antimony from Polyethylene Terephthalate (PET) Plastic Used for Verjuice and Lemon Juice Packaging [Volume 08, Issue 2, 2018, Pages 55-60]
  • Didar, Z. Determination of Adulterated Ghee Butter Compositions by FTIR Spectroscopy and Multivariate Regression Analysis [Volume 12, Issue 1, 2022, Pages 39-46]

E

  • Ebadi, Zahra The Nutritional Effect of Incorporating Different Percentages of Pistachio By-products Silages into the Diet of Sheep on the Quantitative and Qualitative Characteristics of Meat [(Articles in Press)]
  • Ebrahimi, P. Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples [Volume 11, Issue 2, 2021, Pages 11-22]
  • Ebrahimiasl, S. Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process [Volume 08, Issue 1, 2018, Pages 47-58]
  • Ebrahimi Tajabadi, M. The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin [Volume 05, Issue 1, 2015, Pages 1-13]
  • Edadi Ebrahimi, F. Antimicrobial Activity of Echinophora platyloba Aqueous Extract on Gas- Producing Fungi in Doogh [Volume 08, Issue 2, 2018, Pages 61-68]
  • Ehsandoost, E. The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 37-48]
  • Ehsani, M. R. Antimicrobial Peptides Derived from Milk: A Review [Volume 07, Issue 1, 2017, Pages 49-56]
  • Ehsani, M. R. Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis [Volume 07, Issue 1, 2017, Pages 65-72]
  • Ehsani, M. R. High Pressure Processing and its Application in Cheese Manufacturing: A Review [Volume 07, Issue 2, 2017, Pages 57-66]
  • Ehsani, M. R. Characterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients [Volume 08, Issue 2, 2018, Pages 49-54]
  • Ehsani, M. R. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]
  • Ehsani, M. R. Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow [Volume 12, Issue 4, 2022, Pages 41-55]
  • Ehsani, M.R. Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus [Volume 05, Issue 2, 2015, Pages 19-30]
  • Ehsani, M.R. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Ehsani, M.R. Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen [Volume 12, Issue 3, 2022, Pages 39-50]
  • Eikani, M. H. Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses [Volume 09, Issue 2, 2019, Pages 51-62]
  • Eikani, M. H. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • Elhamirad, A. H. Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage [Volume 12, Issue 1, 2022, Pages 29-38]
  • Elhamirad, A.H. Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions [Volume 12, Issue 3, 2022, Pages 27-38]
  • El-Kholy, M. Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 1-14]
  • El-Shinawy, S.H. Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 1-14]
  • Erfani, S. H. Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM [Volume 09, Issue 2, 2019, Pages 11-20]
  • Esmaeilifard, V. The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread [Volume 07, Issue 1, 2017, Pages 73-79]
  • Esmaeilpour, M. Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis [Volume 07, Issue 1, 2017, Pages 65-72]
  • Esmaelzadeh Kenari, R. Comparison of Bath and Probe Sonication for Osmotic Dehydration of Peach Slices: Study on the Qualitative and Nutritional Properties [Volume 11, Issue 1, 2021, Pages 43-54]
  • Eyvazzadeh, O. Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey [Volume 12, Issue 3, 2022, Pages 1-14]

F

  • Fadaei, V. Characterization of a Traditional Egg-Free Crème Caramel Dessert Containing Chlorella protothecoides [Volume 12, Issue 2, 2022, Pages 1-14]
  • Fahimdanesh, M. Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 53-56]
  • Fahimi, B. Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples [Volume 11, Issue 1, 2021, Pages 59-68]
  • Falahatgar, D. The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince [Volume 10, Issue 1, 2020, Pages 47-56]
  • Fallah Shojaee, M. Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage [Volume 07, Issue 1, 2017, Pages 57-64]
  • Faraji, M. Determination of Polycyclic Aromatic Hydrocarbons in Olive and Refined Pomace Olive Oils using HPLC/FLD [Volume 06, Issue 2, 2016, Pages 77-85]
  • Faramarzi, M. Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making [Volume 12, Issue 1, 2022, Pages 1-10]
  • Farrokh, A. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]
  • Farrokhi, F. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Fazel, M. Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran [Volume 05, Issue 2, 2015, Pages 67-72]
  • Feyzizadeh, B. Eco-Friendly Synthesis of Magnetic Iron Oxide Nanoparticles Using Achillea Nobilis Extract and Evaluation of Their Antioxidant and Antibacterial properties [Volume 12, Issue 2, 2022, Pages 61-71]
  • Forughimanesh, F. A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR) [Volume 06, Issue 1, 2016, Pages 13-22]
  • Forutan, M. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]

G

  • Ghaffari Asl, G. Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [Volume 12, Issue 4, 2022, Pages 21-34]
  • Gharachorloo, M The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 31-36]
  • Gharachorloo, M. Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 15-20]
  • Gharachorloo, M. The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 41-44]
  • Gharachorloo, M. The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil [Volume 05, Issue 1, 2015, Pages 87-95]
  • Gharachorloo, M. Chemical Composition, Antibacterial and Antioxidant Activities of the Essential Oil Isolated from Verbena officinalis [Volume 06, Issue 1, 2016, Pages 33-40]
  • Gharachorloo, M. The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils [Volume 06, Issue 2, 2016, Pages 47-52]
  • Gharachorloo, M. Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice [Volume 09, Issue 1, 2019, Pages 19-34]
  • Gharachorloo, M. Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate [Volume 09, Issue 1, 2019, Pages 85-89]
  • Gharachorloo, M. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Gharachorloo, M. Formulation of Trans Free Shortening Based on Canola, Palm Olein and Fully Hydrogenated Soybean Oils Blends; The Application on Biscuit [Volume 11, Issue 2, 2021, Pages 35-44]
  • Gharachorloo, M. Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method [Volume 12, Issue 1, 2022, Pages 19-28]
  • Gharachorloo, M. Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil [Volume 13, Issue 1, 2023, Pages 33-52]
  • Gharachorloo, M. Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring [Volume 13, Issue 2, 2023, Pages 1-12]
  • Gharachorloo, Maryam Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation [(Articles in Press)]
  • Ghasemi Afshar, P. Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil [Volume 13, Issue 1, 2023, Pages 33-52]
  • Ghasemisepro, N. Modeling Red Monascus Pigment Production on Date Waste Substrate Using Submerged Cultivation [Volume 12, Issue 3, 2022, Pages 15-26]
  • Ghavami, A. Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 15-20]
  • Ghavami, A. The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils [Volume 10, Issue 2, 2020, Pages 11-18]
  • Ghavami, A. Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils [Volume 11, Issue 1, 2021, Pages 55-58]
  • Ghavami, M. Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 69-73]
  • Ghavami, M. The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 41-44]
  • Ghavami, M. The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil [Volume 05, Issue 1, 2015, Pages 87-95]
  • Ghavami, M. Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions [Volume 06, Issue 1, 2016, Pages 77-85]
  • Ghavami, M. The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils [Volume 06, Issue 2, 2016, Pages 47-52]
  • Ghavami, M. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat [Volume 07, Issue 1, 2017, Pages 9-14]
  • Ghavami, M. Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate [Volume 09, Issue 1, 2019, Pages 85-89]
  • Ghavami, M. Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM [Volume 09, Issue 2, 2019, Pages 11-20]
  • Ghavami, M. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Ghavami, M. Molecular Identification of Gelatin Origin in Pastilles and Jelly Products Collected from Tehran Markets [Volume 12, Issue 1, 2022, Pages 11-18]
  • Ghavami, M. Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring [Volume 13, Issue 2, 2023, Pages 1-12]
  • Ghavami, Mehrdad Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation [(Articles in Press)]
  • Ghazizadeh, S. Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality [Volume 11, Issue 1, 2021, Pages 11-20]
  • Gheisari, E. The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster [Volume 06, Issue 2, 2016, Pages 53-58]
  • Ghiasi Tarzi, B. Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [Volume 12, Issue 4, 2022, Pages 11-19]
  • Ghiassi Tarzi, B. The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread [Volume 06, Issue 2, 2016, Pages 41-46]
  • Ghiassi Tarzi, B. The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread [Volume 07, Issue 1, 2017, Pages 73-79]
  • Ghobadi Dana, M. Molecular Identification of Gelatin Origin in Pastilles and Jelly Products Collected from Tehran Markets [Volume 12, Issue 1, 2022, Pages 11-18]
  • Ghodsizad, A. A. Safekordi, G. Oil Extraction from Millet Seed – Chemical Evaluation of Extracted Oil [Volume 02, JFBT(Vol.2), 2012]
  • Gholami, P. The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 37-48]
  • Ghorbani, A. Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions [Volume 12, Issue 3, 2022, Pages 27-38]
  • Ghorbani, M. Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage [Volume 07, Issue 1, 2017, Pages 57-64]
  • Ghorbani, M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Ghotbi, M. The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin [Volume 05, Issue 1, 2015, Pages 1-13]
  • Givianrad, M. H. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat [Volume 07, Issue 1, 2017, Pages 9-14]
  • Golabadi, M. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • Goli, M. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]
  • Goli, M. Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making [Volume 12, Issue 1, 2022, Pages 1-10]

H

  • Hadadi, R. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]
  • Hadaegh, H. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread [Volume 09, Issue 1, 2019, Pages 11-18]
  • Haddad Khodaparast, M. H. Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage [Volume 12, Issue 1, 2022, Pages 29-38]
  • Haddad Khodaparast, M.H. Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions [Volume 12, Issue 3, 2022, Pages 27-38]
  • Hadizadeh, Z. The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 1-12]
  • Hajhoseini, A. Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens [Volume 08, Issue 1, 2018, Pages 75-80]
  • Hajibabaei, A. The Effect of Modified Starch Based Fat Replacer on Milk Properties [Volume 05, Issue 1, 2015, Pages 69-76]
  • Haji Hoseini, M. The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 41-44]
  • Hanifpour, M. A. Physical Properties of Fermented Milk Tablets [Volume 08, Issue 1, 2018, Pages 21-28]
  • Hasani, , M. The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin [Volume 05, Issue 1, 2015, Pages 1-13]
  • Hasani, M. Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 57-66]
  • Hasani, M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Hasani, M. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Hasani, Sh. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Hasani, Sh. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Hasannia, F. The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage [Volume 07, Issue 1, 2017, Pages 23-30]
  • Haseli, A. Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying [Volume 12, Issue 2, 2022, Pages 15-22]
  • Hashemi, M. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Hashemi, Z The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 21-30]
  • Hedayati Rad, F Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film [Volume 08, Issue 2, 2018, Pages 19-28]
  • Heidary-Nasab, A. The Effect of Bleaching Process on the Physical and Chemical Characteristics of Canola and Sunflower Seed Oils [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 41-44]
  • Heidary-Nasab, A. The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils [Volume 06, Issue 2, 2016, Pages 47-52]
  • Hejazi, M. Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity [Volume 11, Issue 1, 2021, Pages 81-92]
  • Hejrani, T. Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality [Volume 08, Issue 2, 2018, Pages 79-87]
  • Hejrani, T. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]
  • Hemmaci, M. H. The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 31-36]
  • Hemmasi, A. H. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat [Volume 07, Issue 1, 2017, Pages 9-14]
  • Hesam, F. Evaluation of β-amylase Activity of Sweet Potato (Ipomoea batatas) Cultivated in Iran [Volume 05, Issue 2, 2015, Pages 41-48]
  • Heydari-Nasab, A. The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil [Volume 05, Issue 1, 2015, Pages 87-95]
  • Hojati, Z. Evaluation of Mutagenic Potentials of Some Food Additives by Ames Test [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 73-81]
  • Hojjatoleslami, M. The Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder [Volume 06, Issue 1, 2016, Pages 55-60]
  • Hojjatoleslamy, M. Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [Volume 12, Issue 4, 2022, Pages 57-76]
  • Hokmollahi, F. High Pressure Processing and its Application in Cheese Manufacturing: A Review [Volume 07, Issue 2, 2017, Pages 57-66]
  • Homapour, M. Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions [Volume 06, Issue 1, 2016, Pages 77-85]
  • Homati, P. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • Honarvar, M. Development of a New Model to Estimate the Technical Quality of Sugar Beet in the Semi – Arid Climate [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 49-52]
  • Honarvar, M. Measurement of Morphological Characteristics of Raw Cane Sugar Crystals Using Digital Image Analysis [Volume 05, Issue 2, 2015, Pages 11-18]
  • Honarvar, M. Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation [Volume 06, Issue 1, 2016, Pages 41-48]
  • Honarvar, M. Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection [Volume 07, Issue 2, 2017, Pages 19-26]
  • Honarvar, M. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Honarvar, M. Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses [Volume 09, Issue 2, 2019, Pages 51-62]
  • Honarvar, M. An Overview on Panela [Volume 11, Issue 1, 2021, Pages 35-42]
  • Honarvar, M. Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method [Volume 12, Issue 1, 2022, Pages 19-28]
  • Honarvar, M. The evaluation of amino acid profiles in sugar beet industry [Volume 12, Issue 4, 2022, Pages 35-40]
  • Honarvar, M. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • Honarvar, Masoud Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation [(Articles in Press)]
  • Hoseini, E. Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis [Volume 07, Issue 1, 2017, Pages 65-72]
  • Hoseini, M The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 21-30]
  • Hoseini, S.E. Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus [Volume 05, Issue 2, 2015, Pages 19-30]
  • Hoseini, S. H. Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 69-73]
  • Hossaini, S. E. Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film [Volume 08, Issue 2, 2018, Pages 19-28]
  • Hosseini, E.S. Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions [Volume 06, Issue 1, 2016, Pages 77-85]
  • Hosseini, N. The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna [Volume 07, Issue 2, 2017, Pages 83-90]
  • Hosseini, S. E. Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour [Volume 07, Issue 1, 2017, Pages 31-40]
  • Hosseini, S. E. The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger [Volume 08, Issue 1, 2018, Pages 59-64]
  • Hosseini Ghaboos, S. H. The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread [Volume 08, Issue 1, 2018, Pages 13-20]
  • Hosseini Ghaboos, S. H. Development of Traditional Date Cookie Formulation Using Pumpkin Puree [Volume 08, Issue 2, 2018, Pages 69-78]
  • Hosseini Ghaboos, S. H. Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice [Volume 09, Issue 1, 2019, Pages 45-52]
  • Hosseini Ghaboos, S. H. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]

I

  • Iraji Far, M. Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 53-56]
  • Iravani, S. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]

J

  • Jafari, J The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 31-36]
  • Jafari, M. The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread [Volume 08, Issue 1, 2018, Pages 13-20]
  • Jahadi, M. Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran [Volume 05, Issue 2, 2015, Pages 67-72]
  • Jahadi, M. Physical Properties of Fermented Milk Tablets [Volume 08, Issue 1, 2018, Pages 21-28]
  • Jahadi, M. Characterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients [Volume 08, Issue 2, 2018, Pages 49-54]
  • Jahadi, M. Modeling Red Monascus Pigment Production on Date Waste Substrate Using Submerged Cultivation [Volume 12, Issue 3, 2022, Pages 15-26]
  • Jahanfar, S. Modeling Red Monascus Pigment Production on Date Waste Substrate Using Submerged Cultivation [Volume 12, Issue 3, 2022, Pages 15-26]
  • Jalali, M. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]
  • Jalili, M. Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum [Volume 13, Issue 1, 2023, Pages 53-60]
  • Jamali Kermanshahi, M. Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 65-68]
  • Janigorban, M. Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran [Volume 05, Issue 2, 2015, Pages 67-72]
  • Jannati, N. Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method [Volume 12, Issue 1, 2022, Pages 19-28]
  • Javadi, A. Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran [Volume 07, Issue 2, 2017, Pages 75-82]
  • Javadi, A. Antimicrobial Activity of Echinophora platyloba Aqueous Extract on Gas- Producing Fungi in Doogh [Volume 08, Issue 2, 2018, Pages 61-68]
  • Javadi, A. The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab) [Volume 09, Issue 2, 2019, Pages 83-94]
  • Javadian, S.R. The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince [Volume 10, Issue 1, 2020, Pages 47-56]
  • Javanmard, M. Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings [Volume 01, JFBT(Vol.1), 2012]
  • Javanmard, M. Antimicrobial Effects of Grape and Pomegranate Waste Extracts against two Foodborne Pathogens [Volume 10, Issue 2, 2020, Pages 39-48]
  • Jayeola, C. O. Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study [Volume 09, Issue 2, 2019, Pages 1-10]

K

  • Kadivar, M. The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten [Volume 05, Issue 1, 2015, Pages 13-22]
  • Kamali Alamdari, E. Antimicrobial Peptides Derived from Milk: A Review [Volume 07, Issue 1, 2017, Pages 49-56]
  • Kamaliroosta, L. Chemical Identifications of Citrus Peels Essential Oils [Volume 06, Issue 2, 2016, Pages 69-76]
  • Kamandi, N. Molecular Identification of Gelatin Origin in Pastilles and Jelly Products Collected from Tehran Markets [Volume 12, Issue 1, 2022, Pages 11-18]
  • Kamyab, S. Evaluation of Physicochemical Properties of Nettle Leaf Oil [Volume 05, Issue 1, 2015, Pages 77-86]
  • Karami, B. Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods [Volume 12, Issue 2, 2022, Pages 39-48]
  • Karamirad, M. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Karbala’e Husseina, E. Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads [Volume 12, Issue 3, 2022, Pages 67-77]
  • Kargozari, M. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • Karim, G. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • Karimi, M. Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality [Volume 08, Issue 2, 2018, Pages 79-87]
  • Karimi, M. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]
  • Karimi, N. Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey [Volume 12, Issue 3, 2022, Pages 1-14]
  • Kashaninejad, M. The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake [Volume 07, Issue 1, 2017, Pages 1-8]
  • Kashaninejad, M. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [Volume 07, Issue 2, 2017, Pages 35-48]
  • Kashaninejad, M. Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating [Volume 08, Issue 1, 2018, Pages 1-12]
  • Kashaninejad, M. The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums [Volume 08, Issue 1, 2018, Pages 35-46]
  • Kashaninejad, M. Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake [Volume 11, Issue 1, 2021, Pages 1-10]
  • Kaveh, Z. Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [Volume 12, Issue 4, 2022, Pages 21-34]
  • Keramat, J. Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food [Volume 05, Issue 2, 2015, Pages 53-60]
  • Keyghobadi, K. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • Khaki, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Khanjari, A. The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri [Volume 07, Issue 1, 2017, Pages 41-48]
  • Khanjari, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • Khanlarloo, H. An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films [Volume 09, Issue 1, 2019, Pages 1-10]
  • Khanlarloo, H. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Khavarpour, M. Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil [Volume 09, Issue 1, 2019, Pages 35-44]
  • Khavarpour, M. Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity [Volume 11, Issue 1, 2021, Pages 81-92]
  • Khavarpour, M. Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube [Volume 11, Issue 2, 2021, Pages 45-58]
  • Kheirkhahan, P. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Khezri, M. The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees [Volume 07, Issue 1, 2017, Pages 15-22]
  • Khodaiyan, F. Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film [Volume 08, Issue 2, 2018, Pages 19-28]
  • Khomeiri, M. Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage [Volume 07, Issue 1, 2017, Pages 57-64]
  • Khorasani Fardvani, M.E. A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR) [Volume 06, Issue 1, 2016, Pages 13-22]
  • Khorsandmanesh, S. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Khosravi Zanjani, M.A. Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii [Volume 05, Issue 2, 2015, Pages 31-40]
  • Khozaei, M. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • Kia, S. Development of Traditional Date Cookie Formulation Using Pumpkin Puree [Volume 08, Issue 2, 2018, Pages 69-78]
  • Kianirad, M. Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal) [Volume 07, Issue 2, 2017, Pages 1-8]
  • Korbekandi, H. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]
  • Korny, A. M. Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 1-14]
  • Kouhestani, S. An Overview on Panela [Volume 11, Issue 1, 2021, Pages 35-42]

L

  • Laghaei, S. Formulation of Trans Free Shortening Based on Canola, Palm Olein and Fully Hydrogenated Soybean Oils Blends; The Application on Biscuit [Volume 11, Issue 2, 2021, Pages 35-44]
  • Larijani, K. Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 15-20]
  • Larijani, K. Chemical Identifications of Citrus Peels Essential Oils [Volume 06, Issue 2, 2016, Pages 69-76]
  • Laripoor, M. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]

M

  • Mahasti, P. Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 65-68]
  • Mahasti, P. Evaluation of Physicochemical Properties of Nettle Leaf Oil [Volume 05, Issue 1, 2015, Pages 77-86]
  • Mahdavi, Ali The Nutritional Effect of Incorporating Different Percentages of Pistachio By-products Silages into the Diet of Sheep on the Quantitative and Qualitative Characteristics of Meat [(Articles in Press)]
  • Mahdavi Adeli, H. R. The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 33-40]
  • Mahdi, Y. Evaluation of the Antioxidant Potential of Fennel Seed Extract as Compared to the Synthetic Antioxidants in Margarine under Accelerated Storage Condition [Volume 05, Issue 1, 2015, Pages 63-68]
  • Mahdian Kouchaksarayi, S. Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity [Volume 11, Issue 1, 2021, Pages 81-92]
  • Maheshwari, B. Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM [Volume 08, Issue 2, 2018, Pages 1-10]
  • Maracy, M. Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans [Volume 05, Issue 1, 2015, Pages 37-44]
  • Marandi, R. Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics [Volume 12, Issue 4, 2022, Pages 21-34]
  • Mardani, Sh. The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils [Volume 06, Issue 2, 2016, Pages 47-52]
  • Marhamatizadeh, M. H. The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 37-48]
  • Massoud, R. The Effects of Zataria Multiflora Essential Oil on Some Characteristics of Sultana Table Grapes Contaminated with Botrytis cinerea [Volume 06, Issue 1, 2016, Pages 49-54]
  • Mazhari, S. Z. Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 15-20]
  • Mazid Abadi, N. Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles [Volume 06, Issue 2, 2016, Pages 31-40]
  • Mehraban, B. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]
  • Meshref, A. M. S. Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 1-14]
  • Milaninejad, A. R. An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films [Volume 09, Issue 1, 2019, Pages 1-10]
  • Minaei, S. A Comparative Study Concerning Linear and Nonlinear Models to Determine Sugar Content in Sugar Beet by Near Infrared Spectroscopy (NIR) [Volume 06, Issue 1, 2016, Pages 13-22]
  • Mirdamadi, S. Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus [Volume 05, Issue 2, 2015, Pages 19-30]
  • Mirdamadi, S. Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal) [Volume 07, Issue 2, 2017, Pages 1-8]
  • Mirdamadi, S. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Mirmohammadmakki, F. Quantitative Changes in Ascorbic Acid and Chlorophyll Contents of Parsley (Petroselinum crispum) and Dill (Anethum graveolens) Harvested in Three Consecutive Months of Spring [Volume 13, Issue 2, 2023, Pages 1-12]
  • Mirzaei, M. Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 45-56]
  • Mirzaei, M. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Mirzaeia, M. Characterization of Yeast Protein Enzymatic Hydrolysis and Autolysis in Saccharomyces cerevisiae and Kluyveromyces marxianus [Volume 05, Issue 2, 2015, Pages 19-30]
  • Mirzamani, S.S. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • Misaghi, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • Mizani, M Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches [Volume 05, Issue 2, 2015, Pages 1-10]
  • Mizani, M. Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation [Volume 06, Issue 1, 2016, Pages 41-48]
  • Mizani, M. The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba) [Volume 06, Issue 2, 2016, Pages 1-12]
  • Mizani, M. Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel [Volume 07, Issue 2, 2017, Pages 49-56]
  • Mizani, M. An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films [Volume 09, Issue 1, 2019, Pages 1-10]
  • Mizani, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Moayednia, N. Quality Evaluation of New Developed Symbiotic Yogurt over the Storage at Refrigerator [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 57-64]
  • Moayednia, N. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]
  • Moayednia, A. F. Mazaheri, N. The Shifts of Acidophilus Milk at the Refrigerator [Volume 02, JFBT(Vol.2), 2012]
  • Moazzezi, S. Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage [Volume 12, Issue 1, 2022, Pages 29-38]
  • Moezzi, Z. Effective Parameters in Hot Air Drying Process on Qualitative Properties of Grapefruit (Citrus paradise L.) and Selection of a Suitable Mathematical Thin-Layer Drying Model [Volume 11, Issue 1, 2021, Pages 69-80]
  • Moghaddasi, R. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]
  • Mohamad Ebrahimzadeh Sepasgozar, S. Eco-Friendly Synthesis of Magnetic Iron Oxide Nanoparticles Using Achillea Nobilis Extract and Evaluation of Their Antioxidant and Antibacterial properties [Volume 12, Issue 2, 2022, Pages 61-71]
  • Mohammadi, A. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Mohammadi, N. Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii [Volume 05, Issue 2, 2015, Pages 31-40]
  • Mohammadian, M. The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums [Volume 06, Issue 2, 2016, Pages 59-68]
  • Mohseni, M. Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage [Volume 11, Issue 1, 2021, Pages 21-34]
  • Mohseni, Sh. Eco-Friendly Synthesis of Magnetic Iron Oxide Nanoparticles Using Achillea Nobilis Extract and Evaluation of Their Antioxidant and Antibacterial properties [Volume 12, Issue 2, 2022, Pages 61-71]
  • Moini, S. The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 1-12]
  • Mokhtarian, M. The Application of Neural Network Method for the Prediction of the Osmotic Factors of Crookneck Squash [Volume 06, Issue 2, 2016, Pages 23-30]
  • Molavi, H. Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food [Volume 05, Issue 2, 2015, Pages 53-60]
  • Molavi, H. Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat [Volume 12, Issue 4, 2022, Pages 57-76]
  • Momeni Shahraki, M. Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods [Volume 06, Issue 1, 2016, Pages 69-76]
  • Mooraki, N. The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 1-12]
  • Mooraki, N. Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses [Volume 09, Issue 2, 2019, Pages 51-62]
  • Mooraki, N. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • Moosavi, Z.S. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Moradi, N. Evaluation of the Effect of Argan Kernel Roasting on Physicochemical Properties and Oxidative Stability of Cold-Pressed Argan oil [Volume 13, Issue 1, 2023, Pages 33-52]
  • Moradi, Y. Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods [Volume 12, Issue 2, 2022, Pages 39-48]
  • Morsali, A. Eco-Friendly Synthesis of Magnetic Iron Oxide Nanoparticles Using Achillea Nobilis Extract and Evaluation of Their Antioxidant and Antibacterial properties [Volume 12, Issue 2, 2022, Pages 61-71]
  • Mortazavi, S. A. The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin [Volume 05, Issue 1, 2015, Pages 1-13]
  • Mortazavi, S. A. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]
  • Mostaghim, T. The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles [Volume 07, Issue 2, 2017, Pages 27-34]
  • Mostaghim, T. The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom [Volume 08, Issue 2, 2018, Pages 29-40]
  • Mostaghim, T. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise [Volume 09, Issue 2, 2019, Pages 63-72]
  • Mostaghim, T. Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese [Volume 11, Issue 2, 2021, Pages 69-84]
  • Moumeni, M. Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf [Volume 05, Issue 2, 2015, Pages 49-52]
  • Movahed, S. Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 45-56]
  • Movahed, S. The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread [Volume 06, Issue 2, 2016, Pages 41-46]
  • Movahhed, S. Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough [Volume 08, Issue 1, 2018, Pages 29-34]
  • Movahhed, S. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Movahhed, S. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]
  • Movahhed, S. Effective Parameters in Hot Air Drying Process on Qualitative Properties of Grapefruit (Citrus paradise L.) and Selection of a Suitable Mathematical Thin-Layer Drying Model [Volume 11, Issue 1, 2021, Pages 69-80]
  • Movahhed, S. Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread [Volume 11, Issue 2, 2021, Pages 107-113]
  • Movahhed, S. Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads [Volume 12, Issue 3, 2022, Pages 67-77]
  • Movahhed, S. Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread [Volume 13, Issue 2, 2023, Pages 61-69]

N

  • Naga Sivudu, S. Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation [Volume 06, Issue 2, 2016, Pages 13-22]
  • Naghizadeh Raeisi, S. Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples [Volume 11, Issue 2, 2021, Pages 11-22]
  • Najafpour, G. D. Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models [Volume 07, Issue 2, 2017, Pages 67-74]
  • Naji, M. H. The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 21-30]
  • Nasirpour, A. Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers [Volume 05, Issue 1, 2015, Pages 45-62]
  • Nasrolah, M. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Nateghi, L. Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality [Volume 11, Issue 1, 2021, Pages 11-20]
  • Nateghi, L. Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage [Volume 12, Issue 1, 2022, Pages 29-38]
  • Nateghi, L. Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice [Volume 12, Issue 2, 2022, Pages 23-38]
  • Nateghi, L. Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions [Volume 12, Issue 3, 2022, Pages 27-38]
  • Nateghi, L. The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch [Volume 12, Issue 3, 2022, Pages 51-66]
  • Nilchian, Z. Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods [Volume 06, Issue 1, 2016, Pages 69-76]
  • Nilchian, Z. Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles [Volume 06, Issue 2, 2016, Pages 31-40]
  • Nilchian, Z. Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow [Volume 12, Issue 4, 2022, Pages 41-55]
  • Nouri, E. Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis [Volume 13, Issue 2, 2023, Pages 13-25]
  • Nouri, M. Encapsulation of Tribulus terrestris and Valeriana officinalis Extracts in Nanoliposomes and Evaluation of its Antibacterial and Antioxidant Properties [Volume 11, Issue 2, 2021, Pages 59-68]
  • Nouri, M. The Correlation of Plant Species and Geographical Regions on Biological Component and Antioxidant Potential of Different Honey [Volume 13, Issue 1, 2023, Pages 61-74]

O

  • Ogunwolu, S. O. Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study [Volume 09, Issue 2, 2019, Pages 1-10]
  • Ojagh, S.M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Okunade, A. F. Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study [Volume 09, Issue 2, 2019, Pages 1-10]
  • Olalekan-Adeniran, A. Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study [Volume 09, Issue 2, 2019, Pages 1-10]
  • Omidkhah, M. R. Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses [Volume 09, Issue 2, 2019, Pages 51-62]
  • Omidkhah, M. R. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]

P

  • Paidari, S. Characterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients [Volume 08, Issue 2, 2018, Pages 49-54]
  • Paidari, S. Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples [Volume 11, Issue 1, 2021, Pages 59-68]
  • Paidari, S. Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice [Volume 12, Issue 2, 2022, Pages 23-38]
  • Parsania, P. The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil [Volume 05, Issue 1, 2015, Pages 87-95]
  • Pazhvand, R. Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil [Volume 09, Issue 1, 2019, Pages 35-44]
  • Piravivanak, Z. Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions [Volume 06, Issue 1, 2016, Pages 77-85]
  • Piravivanak, Z. Determination of Polycyclic Aromatic Hydrocarbons in Olive and Refined Pomace Olive Oils using HPLC/FLD [Volume 06, Issue 2, 2016, Pages 77-85]
  • Piravi-vanak, Z. Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow [Volume 12, Issue 4, 2022, Pages 41-55]
  • Piravi Vanak, Z. An Overview on Edible Oils with Integrity Approach [Volume 08, Issue 2, 2018, Pages 11-18]
  • Piravi Vanak, Z. The Effect of Different Concentrations of Activated Carbon with Bleaching Earth During Bleaching Process on Physicochemical Properties of Soybean Oil [Volume 09, Issue 2, 2019, Pages 41-50]
  • Piryaei, M. Antioxidant Activities and Several Bioactive Substances of Different Extracts of Vitis vinifera L. [Volume 12, Issue 2, 2022, Pages 49-60]
  • Pooyamanesh, M. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • Pourahmad, R. The Effect of Oligofructose, Lactulose and Inulin Mixture as Prebiotic on Physicochemical Properties of Synbiotic Yogurt [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 33-40]
  • Pourahmad, R. Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality [Volume 11, Issue 1, 2021, Pages 11-20]
  • Pourahmad, R. Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey [Volume 12, Issue 3, 2022, Pages 1-14]
  • Pourahmad, R. Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage [Volume 13, Issue 2, 2023, Pages 27-38]
  • Pourjavid, H. Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage [Volume 13, Issue 2, 2023, Pages 27-38]

R

  • Rabiee, H. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Radi, M. Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater [Volume 07, Issue 2, 2017, Pages 9-18]
  • Radi, M. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Rafiee Darsangi, Z. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]
  • Rahati Ghochani, Sh. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Rahimi, E. Production of a New Drink by Using Date Syrup and Milk [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 67-72]
  • Rahimi, E. Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers [Volume 05, Issue 1, 2015, Pages 45-62]
  • Rahimi, E. Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf [Volume 05, Issue 2, 2015, Pages 49-52]
  • Rahimi, E. Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods [Volume 06, Issue 1, 2016, Pages 69-76]
  • Rahimi, E. Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles [Volume 06, Issue 2, 2016, Pages 31-40]
  • Rahimi, E. The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster [Volume 06, Issue 2, 2016, Pages 53-58]
  • Rahimi, S. Fractionation and Determination of Some Structural Properties of Persian Gum [Volume 08, Issue 1, 2018, Pages 81-90]
  • Rahman, A. Control Release from Low Acyle Gellan Gum Gels [Volume 09, Issue 1, 2019, Pages 53-64]
  • Rahmani, A. Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage [Volume 11, Issue 1, 2021, Pages 21-34]
  • Raiesi Ardali, F. Production of a New Drink by Using Date Syrup and Milk [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 67-72]
  • Raisee, B. Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food [Volume 05, Issue 2, 2015, Pages 53-60]
  • Raissy, M. Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf [Volume 05, Issue 2, 2015, Pages 49-52]
  • Raissy, M. The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster [Volume 06, Issue 2, 2016, Pages 53-58]
  • Rajaei, P. Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread [Volume 13, Issue 2, 2023, Pages 61-69]
  • Ramesh, B. Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation [Volume 06, Issue 2, 2016, Pages 13-22]
  • Ramezam, Y. The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat [Volume 07, Issue 1, 2017, Pages 9-14]
  • Ramzi, M. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [Volume 07, Issue 2, 2017, Pages 35-48]
  • Rasouli, M. The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices [Volume 11, Issue 2, 2021, Pages 1-10]
  • Rasouli, Majid Prediction of Drying Time and Moisture Content of Wild Sage Seed Mucilage during Drying by Infrared System Using GA-ANN and ANFIS Approaches [(Articles in Press)]
  • Rasouli, S. The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba) [Volume 06, Issue 2, 2016, Pages 1-12]
  • Rasouli Ghahrodi, F. The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage [Volume 07, Issue 1, 2017, Pages 23-30]
  • Rasouli Ghahroudi, F. Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel [Volume 07, Issue 2, 2017, Pages 49-56]
  • Rasouli Ghahroudi, F. An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films [Volume 09, Issue 1, 2019, Pages 1-10]
  • Rastegar, H. Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM [Volume 09, Issue 2, 2019, Pages 11-20]
  • Razani, M. The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations [Volume 08, Issue 1, 2018, Pages 65-74]
  • Razavi, M. A. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [Volume 07, Issue 2, 2017, Pages 35-48]
  • Razavi, S.H. Isolation and Identification of L. plantarum from Iranian Fermented Cucumbers by Conventional Culture and PCR Methods [Volume 06, Issue 1, 2016, Pages 69-76]
  • Razavilar, V. The Inoculation Effect of Arum conophalloides on Salmonella typhimurium Bacteria Using an Antibacterial Approach at Different Temperatures, Time Intervals, and Extract Concentrations [Volume 08, Issue 1, 2018, Pages 65-74]
  • Rezaee, N. Evaluating the Antimicrobial Effect of Eucalyptus globulus Oil on Yeast Kluyveromyces marxianus: A Study on Biopreservative in Heat Treated Noncarbonated Doogh [Volume 09, Issue 2, 2019, Pages 95-103]
  • Rezaee, P. The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom [Volume 08, Issue 2, 2018, Pages 29-40]
  • Rezaei, A. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • Rezaei, K. Determination of Polycyclic Aromatic Hydrocarbons in Olive and Refined Pomace Olive Oils using HPLC/FLD [Volume 06, Issue 2, 2016, Pages 77-85]
  • Rezaei, K. Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel [Volume 07, Issue 2, 2017, Pages 49-56]
  • Rezaei, K. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]
  • Rezapour, R. The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread [Volume 06, Issue 2, 2016, Pages 41-46]
  • Rezvani, F. Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models [Volume 07, Issue 2, 2017, Pages 67-74]
  • Rooshenas, Gh. Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough [Volume 08, Issue 1, 2018, Pages 29-34]
  • Roustaei, A. Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying [Volume 12, Issue 2, 2022, Pages 15-22]

S

  • Sabbaghpour, S. The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage [Volume 07, Issue 1, 2017, Pages 23-30]
  • Sabounchi, S. The Effects of Zataria Multiflora Essential Oil on Some Characteristics of Sultana Table Grapes Contaminated with Botrytis cinerea [Volume 06, Issue 1, 2016, Pages 49-54]
  • Sadeghi Mahoonak, A. R. Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage [Volume 07, Issue 1, 2017, Pages 57-64]
  • Sadeghi Mahoonak, A. R. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [Volume 07, Issue 2, 2017, Pages 35-48]
  • Saeidi, Z. Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature [Volume 11, Issue 2, 2021, Pages 85-98]
  • Saeidi Asl, M. R. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Saeidi Asl, R. Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 53-56]
  • Safaei, Kh. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]
  • Safekordi, A. A. Evaluation of Solvent Extraction Efficiency –Chemical Analysis of the Oil Extracted from Apple Seeds [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 27-32]
  • Safi, Sh. Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods [Volume 12, Issue 2, 2022, Pages 39-48]
  • Sahraei, F. The evaluation of amino acid profiles in sugar beet industry [Volume 12, Issue 4, 2022, Pages 35-40]
  • Salami, M. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]
  • Salehi, F. The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake [Volume 07, Issue 1, 2017, Pages 1-8]
  • Salehi, F. Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content [Volume 07, Issue 2, 2017, Pages 35-48]
  • Salehi, F. The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums [Volume 08, Issue 1, 2018, Pages 35-46]
  • Salehi, F. The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes [Volume 08, Issue 2, 2018, Pages 41-48]
  • Salehi, F. Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice [Volume 09, Issue 1, 2019, Pages 45-52]
  • Salehi, F. Prediction of Methyl Salicylate Effects on Pomegranate Fruit Quality and Chilling Injuries using Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network [Volume 09, Issue 2, 2019, Pages 29-40]
  • Salehi, F. Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake [Volume 11, Issue 1, 2021, Pages 1-10]
  • Salehi, F. The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices [Volume 11, Issue 2, 2021, Pages 1-10]
  • Salehi, F. Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying [Volume 12, Issue 2, 2022, Pages 15-22]
  • Salehi, F. The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating [Volume 12, Issue 4, 2022, Pages 1-10]
  • Salehi, Fakhreddin Prediction of Drying Time and Moisture Content of Wild Sage Seed Mucilage during Drying by Infrared System Using GA-ANN and ANFIS Approaches [(Articles in Press)]
  • Salehi, N. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Salehifar, M. Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches [Volume 05, Issue 2, 2015, Pages 1-10]
  • Salimi, Z. Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity [Volume 11, Issue 1, 2021, Pages 81-92]
  • Samimiazad, A. Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen [Volume 12, Issue 3, 2022, Pages 39-50]
  • Sanayei, S. Physico-Chemical Characteristics of Raw Milk of One-Humped Camel from Khur and Biabanak in Isfahan Province of Iran [Volume 05, Issue 2, 2015, Pages 67-72]
  • Saravanathamizhan, R. Butter Separation from Cream Using Ultrasonication: Optimization of Parameters Using RSM [Volume 08, Issue 2, 2018, Pages 1-10]
  • Satorabi, M. The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices [Volume 11, Issue 2, 2021, Pages 1-10]
  • Satorabi, M. The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating [Volume 12, Issue 4, 2022, Pages 1-10]
  • Sayyari, M. Prediction of Methyl Salicylate Effects on Pomegranate Fruit Quality and Chilling Injuries using Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network [Volume 09, Issue 2, 2019, Pages 29-40]
  • Servili, M. Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 69-73]
  • Seyedalizadeh, M. The Effect of Microwave on Migration of Styrene Monomer Polystyrene Food Packaging and Compared to other Thermal Processes [Volume 09, Issue 1, 2019, Pages 69-76]
  • Seyed Yagoubi, A. Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder [Volume 12, Issue 4, 2022, Pages 11-19]
  • Seyyedain Ardabili, S. M. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread [Volume 09, Issue 1, 2019, Pages 11-18]
  • Shabani, Sh. Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen [Volume 12, Issue 3, 2022, Pages 39-50]
  • Shafaghi Rad, M. Encapsulation of Tribulus terrestris and Valeriana officinalis Extracts in Nanoliposomes and Evaluation of its Antibacterial and Antioxidant Properties [Volume 11, Issue 2, 2021, Pages 59-68]
  • Shafiee, s. The Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder [Volume 06, Issue 1, 2016, Pages 55-60]
  • Shafiee, S. Chemical Identifications of Citrus Peels Essential Oils [Volume 06, Issue 2, 2016, Pages 69-76]
  • Shahab Lavasani, A.R. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Shahab Lavasani, A.R. Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads [Volume 12, Issue 3, 2022, Pages 67-77]
  • Shahedi, M. The Effect of Bug Damage on Physicochemical, Electrophoretic and Quality Factors of Wheat Gluten [Volume 05, Issue 1, 2015, Pages 13-22]
  • Shahidi, S. A. Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples [Volume 11, Issue 2, 2021, Pages 11-22]
  • Shahriari, Sh. The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees [Volume 07, Issue 1, 2017, Pages 15-22]
  • Shahriari, Sh. The Effect of Polylactic Acid Packaging Modified with Clay Nanoparticles on Quality and Shelf life of Mushroom [Volume 08, Issue 2, 2018, Pages 29-40]
  • Shahriari, Sh. Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese [Volume 11, Issue 2, 2021, Pages 69-84]
  • Shahsavani, L. The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees [Volume 07, Issue 1, 2017, Pages 15-22]
  • Shahsavani, L. The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles [Volume 07, Issue 2, 2017, Pages 27-34]
  • Shakerian, A. Iodine Determination in Raw Cow's Milk in Iran [Volume 04, JFBT(Vol.4 - No.1), 2014, Pages 13-20]
  • Shariati, M. A. Production of a New Drink by Using Date Syrup and Milk [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 67-72]
  • Sharifan, A. The Effects of Different Methods of Date Syrup Purification on the Physicochemical Properties of Produced Date Syrup Powder [Volume 06, Issue 1, 2016, Pages 55-60]
  • Sharifan, A. The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba) [Volume 06, Issue 2, 2016, Pages 1-12]
  • Sharifan, A. Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles [Volume 06, Issue 2, 2016, Pages 31-40]
  • Sharifan, A. Enzyme Inhibitory Activity of Certain Vegetables Indigenous in Iran as Potential Antiandrogens [Volume 08, Issue 1, 2018, Pages 75-80]
  • Sharifan, A. Preparation and Characterization of Pullulan-Soy Protein Concentrate Biocomposite Film [Volume 08, Issue 2, 2018, Pages 19-28]
  • Sharifan, A. Evaluating the Antimicrobial Effect of Eucalyptus globulus Oil on Yeast Kluyveromyces marxianus: A Study on Biopreservative in Heat Treated Noncarbonated Doogh [Volume 09, Issue 2, 2019, Pages 95-103]
  • Sharifan, A. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Sharifi, A. Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum [Volume 13, Issue 1, 2023, Pages 53-60]
  • Shaviklo, Amir Reza Sensory assessment and shelf stability of deodorized sheep tail fat [(Articles in Press)]
  • Sheikhi, N. Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples [Volume 11, Issue 1, 2021, Pages 59-68]
  • Sheikholeslami, Z. Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality [Volume 08, Issue 2, 2018, Pages 79-87]
  • Sheikholeslami, Z. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]
  • Shekar, F. The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab) [Volume 09, Issue 2, 2019, Pages 83-94]
  • Shekarforoush, Sh. Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis [Volume 07, Issue 1, 2017, Pages 65-72]
  • Shoeibi, S. Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM [Volume 09, Issue 2, 2019, Pages 11-20]
  • Shoja Gharehbagh, S. The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri [Volume 07, Issue 1, 2017, Pages 41-48]
  • Shoja Gharehbagh, S. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • Shokraneh, N. The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage [Volume 07, Issue 1, 2017, Pages 23-30]
  • Soha, S. Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow [Volume 12, Issue 4, 2022, Pages 41-55]
  • Sohrabi, H.R. Molecular Detection of Vibrio spp. in Fish and Shrimp from the Persian Gulf [Volume 05, Issue 2, 2015, Pages 49-52]
  • Soleimany, F. Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage [Volume 11, Issue 1, 2021, Pages 21-34]
  • Soleymanzadeh, N. Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal) [Volume 07, Issue 2, 2017, Pages 1-8]
  • Solgi, V. Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube [Volume 11, Issue 2, 2021, Pages 45-58]

T

  • Tabari, M. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Tabatabaee Bafroee, A. S. Evaluating the Antimicrobial Effect of Eucalyptus globulus Oil on Yeast Kluyveromyces marxianus: A Study on Biopreservative in Heat Treated Noncarbonated Doogh [Volume 09, Issue 2, 2019, Pages 95-103]
  • Taghvaee, Z. Determination of Polycyclic Aromatic Hydrocarbons in Olive and Refined Pomace Olive Oils using HPLC/FLD [Volume 06, Issue 2, 2016, Pages 77-85]
  • Taheri, S. Preparation and Investigation of Bioactive Properties of Protein Hydrolysates from Yogurt Whey [Volume 12, Issue 3, 2022, Pages 1-14]
  • Taheri Tehrani, R. Evaluation of β-amylase Activity of Sweet Potato (Ipomoea batatas) Cultivated in Iran [Volume 05, Issue 2, 2015, Pages 41-48]
  • Taheri Yeganeh, A. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • Tahery, S. Production of a New Drink by Using Date Syrup and Milk [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 67-72]
  • Tajabadi Ebrahimi, M. Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread [Volume 09, Issue 1, 2019, Pages 11-18]
  • Tajeddin, B. Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable [Volume 09, Issue 2, 2019, Pages 21-28]
  • Tajeddin, B. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]
  • Tavakolipour, H. Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 57-66]
  • Tavakolipour, H. The Application of Neural Network Method for the Prediction of the Osmotic Factors of Crookneck Squash [Volume 06, Issue 2, 2016, Pages 23-30]
  • Tavakolipour, H. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • Touhidyan, Z. Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils [Volume 11, Issue 1, 2021, Pages 55-58]

U

  • Umamahesh, K. Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation [Volume 06, Issue 2, 2016, Pages 13-22]

V

  • Vahdat, S.M. Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity [Volume 11, Issue 1, 2021, Pages 81-92]
  • Valero, D. Prediction of Methyl Salicylate Effects on Pomegranate Fruit Quality and Chilling Injuries using Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network [Volume 09, Issue 2, 2019, Pages 29-40]
  • Varaee, M. Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses [Volume 09, Issue 2, 2019, Pages 51-62]
  • Varaee, M. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • Vasseghian, Y. Oil Extraction from Pistacia Khinjuk - Experimental and Prediction by Computational Intelligence Models [Volume 06, Issue 1, 2016, Pages 1-12]
  • Vijaya Sarathi Reddy, O. Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation [Volume 06, Issue 2, 2016, Pages 13-22]

Y

  • Yaghoti Moghaddam, M. Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches [Volume 05, Issue 2, 2015, Pages 1-10]
  • Yahaya, L. E. Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study [Volume 09, Issue 2, 2019, Pages 1-10]
  • Yahyaei, M. Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments [Volume 04, JFBT(Vol.4 - No.2), 2014, Pages 15-20]
  • Yasser, A. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]
  • Yeganmohammadi Davaji, M. The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri [Volume 07, Issue 1, 2017, Pages 41-48]
  • Younesi, S. A. Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process [Volume 08, Issue 1, 2018, Pages 47-58]
  • Yousefi, M. The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba) [Volume 06, Issue 2, 2016, Pages 1-12]
  • Yousefi Jozdani, M. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]

Z

  • Zabihpour, T. Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples [Volume 11, Issue 2, 2021, Pages 11-22]
  • Zahedi, Gh Oil Extraction from Pistacia Khinjuk - Experimental and Prediction by Computational Intelligence Models [Volume 06, Issue 1, 2016, Pages 1-12]
  • Zamani, A. Evaluation of Physicochemical Properties of Nettle Leaf Oil [Volume 05, Issue 1, 2015, Pages 77-86]
  • Zand Moghaddam, A. Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM [Volume 09, Issue 2, 2019, Pages 11-20]
  • Zand Moghaddam, A. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Zanganeh Asadabadi, Y. A Comparative Study Concerned with the Effect of Different Pretreatments on Ethanol Production from Lemon Peel (Citrus latifolia) [Volume 06, Issue 1, 2016, Pages 61-68]
  • Zarei, F. Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage [Volume 12, Issue 1, 2022, Pages 29-38]
  • Zarei, F. Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions [Volume 12, Issue 3, 2022, Pages 27-38]
  • Zeidvand, S. Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread [Volume 11, Issue 2, 2021, Pages 107-113]
  • Zeidvand, S. Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread [Volume 13, Issue 2, 2023, Pages 61-69]
  • Ziaziabari, F. Characterization of a Traditional Egg-Free Crème Caramel Dessert Containing Chlorella protothecoides [Volume 12, Issue 2, 2022, Pages 1-14]
  • Zojaji, M. Evaluation of Physicochemical Properties of Nettle Leaf Oil [Volume 05, Issue 1, 2015, Pages 77-86]
  • Zojaji, M. Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii [Volume 05, Issue 2, 2015, Pages 31-40]
  • Zojaji, M. Chemical Identifications of Citrus Peels Essential Oils [Volume 06, Issue 2, 2016, Pages 69-76]
  • Zolfaghari, M. Chemical Identifications of Citrus Peels Essential Oils [Volume 06, Issue 2, 2016, Pages 69-76]
  • Zomorodi, Sh Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]
  • Zulfiqar, A. An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films [Volume 09, Issue 1, 2019, Pages 1-10]
  • Zulfiqar, A. Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice [Volume 09, Issue 1, 2019, Pages 19-34]
  • Zulfiqar, A. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]