Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White by Samira Yeganehzad, Mohsen Dabestani

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life by Razieh Niazmand, Samira Yeganehzad

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Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate by Kiumarsi Maryam, Rafe Ali, Yeganehzad Samira

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The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow by Marie Mardani, Samira Yeganehzad, Razieh Niazmand

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Clinical report of still-birth in a goat due to leech infestation by Y Gharedaghi, V Elmi-Razlighi, M Yeganehzad

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Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

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Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate by Samira Yeganehzad, Maryam Kiumarsi, Narjes Nadali, Mansour Rabie Ashkezary

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Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute by Elham Zayerzadeh, Mostafa Mazaheri Tehrani, Samira Yeganehzad, Mohebbat Mohebbi

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Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method by Bibi Marzieh Razavizadeh, Mostafa Shahidi Noghabi, Samira Yeganehzad, Sahar Hashemi

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Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration by Zohreh BaratianGhorghi, Ali Faezian, Samira Yeganehzad, Mohammad Ali Hesarinejad

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The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread by Najmeh Mazhari, Alireza Sadeghian, Hosein Zamani, Samira Yeganehzad, Abbas Afrasiabi

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Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test by Mohammad Ali Hesarinejad, Seyyed Mahdi Mirzababaee, Omer Said TOKER, Samira Yeganehzad

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Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals by Morteza Mohammadi, Mohammad Ghorbani, Adel Beigbabaei, Samira Yeganehzad, Alireza Sadeghi-Mahoonak

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Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit by Farnaz Rezaiyan Attar, Naser Sedaghat, Atena Pasban, Samira Yeganehzad, Mohammad Ali Hesarinejad

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Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution by Hashem Ahmadi Tighchi, Mohammad Hasan Kayhani, Ali Faezian, Samira Yeganehzad, Reinhard Miller

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STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN by Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S.

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Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties by Elham Ommat Mohammadi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Mohsen Dabestani, Emanuel Schneck, Reinhard Miller

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Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus ac... by Hamideh Sadat Mohammadipour, Parastoo Tajzadeh, Mahshid Atashparvar, Samira Yeganehzad, Maryam Erfani, Fatemeh Akbarzadeh, Sima Gholami

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Effect of Turmeric and Carrot Seed Extracts on Serum Liver Biomarkers and Hepatic Lipid Peroxidation, Antioxidant Enzymes and Total Antioxidant Status in Rats by Adel Rezaei-Moghadam, Daryoush Mohajeri, Behnam Rafiei, Rana Dizaji, Asghar Azhdari, Mahdi Yeganehzad, Maryamossadat Shahidi, Mohammad Mazani

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