Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells by Maryam Ghayoor Kazemi, Seyed Mahdi Ziaratnia, Majid Rajabian

“…Research Institute of Food Science and Technology…”
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تأثیر بسته‌بندی با اتمسفر اصلاح‌شده و نوع مادۀ بسته‌بندی بر ماندگاری مغز گردو by فرشته سلاجقه, بهجت تاج الدین

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Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology... by Ali Arasteh Nodeh, Susan Khosroyar, Vahid Hakimzadeh

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Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer by Hassan Jafari, Davood Kalantari, Mohsen Azadbakht

“…Research Institute of Food Science and Technology…”
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Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of M... by Najmeh Khademi pour, Anousheh Sharifan, Hosein Bakhoda

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Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model by M. Shahidi Noghabi, S.M. Mousavi, S.M.A. Razavi, M. Elahi

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The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production by Fariba Mohamadi Alasti, Narmela Asefi, Ramin Maleki, Seiied Sadegh Seiiedlou Heris

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Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt by Marzieh Hosseini Nezhad, Maryam Mohtashami, Sara Kamali, Mohammad Elahi

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Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment by Mohamad-Reza Shayanmehr, Amir-Hossein Elhamirad, Mohamad Armin

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The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During F... by Tahereh Taghani, Bahareh Shabanpour, Parastoo Pourashouri, Alireza Alishahi

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Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate by Shima Piri, Ali Reza Sadeghi Mahoonak, Mohamad Ghorbani, Mehran Alami

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Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method by Azadeh Sayadi, Aram Bostan, Rassoul Kadkhodaee

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Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature by Naeme Farhadi, Saeid Meshkini, Tooraj Mehdizadeh

“…Research Institute of Food Science and Technology…”
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The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower by M. Shoormij, S. Eynafshar, R. Niazmand, P. Sharayei

“…Research Institute of Food Science and Technology…”
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Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum by M. Rahbari, M. Aalami, Y. Maghsoudlou, M. Kashaninejad

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Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology by Sara Niasti, Mohammad Hossein Haddad khodaparast, Elnaz Milani, Arash Koocheki

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Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel by Mohammad Reza Salahi, Seyed Mohammad Ali Razavi, Mohebbat Mohebbi

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The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips by Sima Naji Tabasi, Elham Mahdian

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The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage by H. Tolouie, J. Mohtadi Niya, S.R. Arefhosseini, M. Asghari Jafarabadi

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Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network by Reza Mohammadigol, Farzad Azadshahraki, Valiollah Lotfi

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