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Research and Innovation in Food Science and Technology (JRIFST)
Research and Innovation in Food Science and Technology (JRIFST)
Research Institute of Food Science and Technology
Verified email at rifst.ac.ir - Homepage
Title
Cited by
Cited by
Year
Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts
A Maghsoudlou, Y Maghsoudlou, M Khomeiri, M Ghorbani
Research and Innovation in Food Science and Technology 1 (2), 87-98, 2012
462012
Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts
A Maghsoudlou, Y Maghsoudlou, M Khomeiri, M Ghorbani
Research and Innovation in Food Science and Technology 1 (2), 87-98, 2012
462012
The production and evaluation of nanoliposomes containing bioactive peptides derived from fish wastes using the alkalase enzyme
S Hasani, M Shahidi, SM Ojagh
Research and Innovation in Food Science and Technology 8 (1), 31-44, 2019
212019
Investigation of oleogel properties prepared by pickering emulsion-templated stabilized with solid particles of basil seed gum and isolated soy protein as a fat substitute in cream
S Naji-Tabasi, E Mahdian, A Arianfar, S Naji-Tabasi
Research and Innovation in Food Science and Technology 9 (3), 269-282, 2020
182020
Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage
HM MAHMOUDI, F Delfani, M JOKAR
Research and Innovation in Food Science and Technology 4 (2), 131-142, 2015
162015
Beta-Carotene loaded nanoliposome: effects of gama–oryzanol on particle size stability and encapsulation
S Bashiri, B GHANBARZADEH, H HAMISHEHKAR, J DEHGHANNIA
Research and Innovation in Food Science and Technology 4 (4), 365-382, 2016
142016
Investigating the effects of microalgae spirulina platensis and zedo gum on probiotic yogurt
R ZARRIN, Z GHASEMPOUR, BM REZAZAD, M ALIZADEH, ...
Research and Innovation in Food Science and Technology 3 (3), 197-210, 2014
132014
Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles
M Khoshmanzar, B Ghanbarzadeh, H Hamishehkar, M Sowti, MR REZAYI
Research and Innovation in Food Science and Technology 1 (4), 255-272, 2013
132013
Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt
A Behnia, H Karazhiyan, R Niazmand, AR Mohammadi Nafchi
Research and Innovation in Food Science and Technology 3 (3), 255-266, 2014
112014
Utilization of maize and chickpea flour for gluten-free bread making
M Rostamian, J Milani, G Maleki
Research and Innovation in Food Science and Technology 1 (2), 117-128, 2012
112012
Effect of the different pre-treatments thermal, pulse, chemical and mechanical on the external mass transfer coefficient changes, moisture diffusion coefficient and activation …
A Motevali, F Zabihnia
Journal of Research and Innovation in Food Science and Technology 6 (3), 277-290, 2017
102017
Optimization of extraction conditions of bioactive components from saffron petal using response surface method (RSM)
Z Ahmadian-Kouchaksaraie, R Niazmand, M Najaf Najafi
Research and Innovation in Food Science and Technology 5 (1), 39-54, 2016
102016
Effect of potato paste on stalling of Barbari flat bread
N AKBARI, MJ MOHAMMADZADEH, B ALAEDINI
Research and Innovation in Food Science and Technology 2 (4), 339-350, 2014
102014
Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying
BM RAZAVIZADEH, MF KHAN, SN AZIZI
Research and Innovation in Food Science and Technology 3 (2), 97-114, 2014
102014
Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12
E Mahdian, M Mehraban Sangeatash, R Karazhian, T Vaghei
Research and Innovation in Food Science and Technology 3 (2), 115-128, 2014
102014
Evaluation of chemical composition and oxidative stability of khinjuk kernel oils
F HAMEDANIAN, KMH HADAD
Research and Innovation in Food Science and Technology 2 (3), 265-278, 2013
102013
Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake
K Vahid, M Seyed Ali, K Mahdi, K Hojjat, S Zahra
Research and Innovation in Food Science and Technology 4 (2), 153-172, 2015
92015
Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran
DM GHOBADI, SA HATEF, B Yakhchali
Research and Innovation in Food Science and Technology 1 (2), 99-116, 2012
92012
Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer
F YOSEFI, S Abbasi, H EZATPANAH
Research and Innovation in Food Science and Technology 1 (3), 199-218, 2012
92012
The effect of cold plasma on the enzymatic activity and quality characteristics of mango pulp
TG Abedelmaksoud, MA Hesarinejad, B Shokrollahi Yancheshmeh
Research and Innovation in Food Science and Technology 10 (4), 341-350, 2022
82022
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