1. Growth and Activity of Selected Probiotic Strains in UHT Milk

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2. Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings

M. Javanmard

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3. Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process

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4. Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology

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5. Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation

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6. Chemical Composition and Antibacterial Activity of the Essential Oil of Lavandula angustifolia Isolated by Solvent Free Microwave Assisted Extraction and Hydrodistillation

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7. Evaluation of Flavor and Aroma Compounds Present in Kefir

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8. Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread

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