Author Index

A

  • 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 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]
  • 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]
  • 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]
  • Ariaii, P. Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube [Volume 11, Issue 2, 2021, Pages 45-58]
  • 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]

B

  • 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]

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]
  • 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]

E

  • 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]
  • 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]

F

  • 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]

G

  • 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]
  • Ghavami, A. Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils [Volume 11, Issue 1, 2021, Pages 55-58]
  • 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]
  • Golabadi, M. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]

H

  • 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]
  • Homati, P. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • Honarvar, M. An Overview on Panela [Volume 11, Issue 1, 2021, Pages 35-42]

K

  • Kargozari, M. Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production [Volume 11, Issue 2, 2021, Pages 23-34]
  • 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]
  • Keyghobadi, K. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • 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]
  • Khozaei, M. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]
  • 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]

M

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]

N

  • 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]
  • 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]
  • 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]

P

  • 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]
  • 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]

R

  • 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]
  • 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]
  • Rezaei, A. Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces [Volume 11, Issue 2, 2021, Pages 99-106]

S

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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. 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]
  • 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]
  • 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]
  • Solgi, V. Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube [Volume 11, Issue 2, 2021, Pages 45-58]

T

  • Taheri Yeganeh, A. The Effects of Emulsifiers Application on Characteristics of Mayonnaise [Volume 11, Issue 1, 2021, Pages 93-103]
  • 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]

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]

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]
  • 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]