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]
  • 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]
  • Akbari, N. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]
  • Akhondzadeh Basti, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • 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]
  • 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]
  • 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]

B

  • 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]

C

  • Chalabi, M. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]

E

  • Eikani, M. H. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]

F

  • Forutan, M. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]

G

  • 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]
  • 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]
  • 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]

H

  • Hadadi, R. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]
  • Hasani, M. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Hasani, Sh. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Honarvar, M. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • Hosseini Ghaboos, S. H. Producing Diet Strained Kefir Using Aloe vera and Dill Powders [Volume 13, Issue 2, 2023, Pages 47-60]

J

  • Jalili, M. Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum [Volume 13, Issue 1, 2023, Pages 53-60]

K

  • Khanjari, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]

M

  • Mehraban, B. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]
  • 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]
  • Misaghi, A. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]
  • Mooraki, N. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]
  • 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]
  • 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

  • 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. 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

  • Omidkhah, M. R. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]

P

  • 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

  • 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]

S

  • Safaei, Kh. An Overview of Kermanshahi Oil as a Functional Food [Volume 13, Issue 2, 2023, Pages 39-45]
  • Salehi, N. Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis [Volume 13, Issue 1, 2023, Pages 75-89]
  • Sharifi, A. Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum [Volume 13, Issue 1, 2023, Pages 53-60]
  • Shoja Gharehbagh, S. Evaluating the growth potential of Listeria monocytogenes in Ready To Eat Vegetables [Volume 13, Issue 1, 2023, Pages 23-32]

V

  • Varaee, M. Optimized Purification of Free Amino Acids from Molasses by Nanofiltration Membrane [Volume 13, Issue 1, 2023, Pages 1-22]

Z

  • 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]