Research and Innovation in Food Science and Technology
Author = Razieh Niazmand
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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