Research and Innovation in Food Science and Technology
Author = Niazmand, R.
Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store
Volume 12, Issue 1, June 2023, Pages 1-14
10.22101/JRIFST.2022.300154.1274
Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam
The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow
Volume 10, Issue 2, September 2021, Pages 107-126
10.22101/JRIFST.2019.11.10.e1099
Marie Mardani; Samira Yeganehzad; Razieh Niazmand
Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS
Volume 10, Issue 1, June 2021, Pages 1-10
10.22101/JRIFST.2019.07.28.e1023
Parisa Jafarian Asl; Razieh Niazmand; Moslem Jahani
Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS
Volume 9, Issue 4, February 2021, Pages 351-362
10.22101/JRIFST.2020.198661.1137
Parisa Jafraian Asl; Razieh Niazmand; Syed Tufail Hussain Sherazi
Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life
Volume 8, Issue 2, July 2019, Pages 151-164
10.22101/JRIFST.2019.07.22.824
Mostsfa Shahidi Noghabi; Razieh Niazmand; Mozhdeh Sarraf; Mahnaz Shahidi Noghabi
Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum
Volume 8, Issue 1, April 2019, Pages 91-110
10.22101/JRIFST.2019.04.30.818
Razieh Niazmand; Sara Naji-Tabasi; Atena Modiri; Moslem Jahani
Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices
Volume 7, Issue 1, May 2018, Pages 1-12
10.22101/JRIFST.2018.05.19.711
Zahra Keshavarz; Razieh Niazmand; Akram Arianfar
Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil
Volume 6, Issue 1, May 2017, Pages 1-10
10.22101/JRIFST.2017.05.22.611
Sareh Rashidi; Razieh Niazmand; Akram Arianfar
Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut
Volume 4, Issue 4, January 2016, Pages 283-298
10.22101/JRIFST.2016.01.30.441
Zohreh Ghaeini; Razieh Niazmand; Mostafa Shahidi Noghabi
Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate
Volume 4, Issue 3, November 2015, Pages 197-208
10.22101/JRIFST.2015.11.22.431
Razieh Niazmand; Arpa Khechumian; Mostafa Shahidi Noghabi
Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying
Volume 2, Issue 1, July 2013, Pages 37-50
10.22101/JRIFST.2013.07.03.213
M. Kaviani; R. Niazmand; M. Shahidi Noghabi
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