Research and Innovation in Food Science and Technology
Author = Niazmand, Razieh
Number of Articles: 5
Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province
Volume 9, Issue 1, May 2020, Pages 27-40
10.22101/JRIFST.2019.09.17.e1031
Bi Bi Marzieh Razavizadeh; Razieh Niazmand; Somayeh Hajinezhad; Ehsan Akbari
Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)
Volume 5, Issue 1, June 2016, Pages 39-54
10.22101/JRIFST.2016.06.01.514
Zahra Ahmadian-Kouchaksaraie; Razieh Niazmand; Masoud Najaf Najafi
Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt
Volume 3, Issue 3, October 2014, Pages 255-266
10.22101/JRIFST.2014.10.23.335
Armita Behnia; Hojjat Karazhiyan; Razieh Niazmand; Abdol Reza Mohammadi Nafchi
Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying
Volume 1, Issue 4, March 2013, Pages 241-254
10.22101/JRIFST.2013.03.15.142
A. Kamali; P. Sharayei; R. Niazmand; S. Eynafshar
The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower
Volume 1, Issue 4, March 2013, Pages 283-294
10.22101/JRIFST.2013.03.15.145
M. Shoormij; S. Eynafshar; R. Niazmand; P. Sharayei
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