Author Index

A

  • 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]
  • Ahari, H. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • Alighaleh babakhani, H. Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate [Volume 09, Issue 1, 2019, Pages 85-89]
  • 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]
  • Anvar, A. A. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • 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]
  • 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

  • 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. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]
  • Bakalis, S. Control Release from Low Acyle Gellan Gum Gels [Volume 09, Issue 1, 2019, Pages 53-64]
  • 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]

C

  • 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]

E

  • Ehsani, M. R. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]
  • 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]
  • 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]

F

  • Farrokh, A. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]

G

  • 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]
  • 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]

H

  • 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]
  • 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]
  • 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]

J

  • 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]
  • 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

  • Karim, G. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]
  • 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]

M

  • 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]
  • 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]
  • Moayednia, N. The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin [Volume 09, Issue 1, 2019, Pages 77-84]
  • 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]
  • 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]

N

  • Nasrolah, M. The Occurrence of Acrylamide in Iranian Date Syrup [Volume 09, Issue 1, 2019, Pages 65-68]

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]
  • 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]

P

  • Pazhvand, R. Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil [Volume 09, Issue 1, 2019, Pages 35-44]
  • 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]
  • Pooyamanesh, M. Synthesis and Characterization of Silver Nanocomposite as a Food Packaging [Volume 09, Issue 2, 2019, Pages 73-82]

R

  • Rahman, A. Control Release from Low Acyle Gellan Gum Gels [Volume 09, Issue 1, 2019, Pages 53-64]
  • 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]
  • 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]

S

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]

T

  • 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]
  • 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]

V

  • 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]

Y

  • 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]

Z

  • 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]
  • 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]