Research and Innovation in Food Science and Technology
Author = Noshad, Mohammad
Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period
Volume 10, Issue 3, December 2021, Pages 285-298
10.22101/JRIFST.2021.293079.1254
Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad; Mohsen Ebrahimi Hemmati Kaykha
Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process
Volume 9, Issue 1, May 2020, Pages 41-56
10.22101/JRIFST.2019.08.06.e1081
Hossein Jooyandeh; Mohammad Noshad; Kowsar Kakaei; Mitra Ghodsi Sheikhjan
Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions
Volume 8, Issue 2, July 2019, Pages 111-124
10.22101/JRIFST.2019.07.22.821
Mohebbat Mohebbi; Mehdi Varidi; Mohammad Noshad; Mohammad Khalilian Movahhed
Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin
Volume 8, Issue 2, July 2019, Pages 137-150
10.22101/jrifst.2019.07.22.823
Fereshteh Torabi; Hossein Jooyandeh; Mohammad Noshad; Hassan Barzegar
Optimization of spray drying of pomegranate juice using response surface methodology
Volume 3, Issue 2, August 2014, Pages 129-142
10.22101/JRIFST.2014.08.23.323
Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi; Mohammad Noshad; Mohammad Noshad
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