Research and Innovation in Food Science and Technology
Author = Varidi, Mohammadjavad
The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers
Volume 8, Issue 1, April 2019, Pages 15-30
10.22101/jrifst.2019.04.30.812
Vahideh Salarkarimi; Mohammad Javad Varidi; Mehdi Varidi
Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour
Volume 7, Issue 1, May 2018, Pages 29-48
10.22101/JRIFST.2018.05.19.713
Behnam Fiuzy; Mohammad Javad Varidi; Elnaz Milani; Fakhri Shahidi; Mohammad Hossein Haddad Khodaparast
An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef
Volume 6, Issue 1, May 2017, Pages 53-70
10.22101/JRIFST.2017.05.22.615
Fereshteh Sabzi; Mohammad Javad Varidi; Mehdi Varidi
The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse
Volume 5, Issue 2, September 2016, Pages 211-220
10.22101/JRIFST.2016.09.17.528
Naeimeh Kazemi Taskooh; Mohammad Hosein Haddad Khodaparast; Mohammad Javad Varidi; Farideh Tabatabaii Yazdi
Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel
Volume 3, Issue 1, June 2014, Pages 79-96
10.22101/JRIFST.2014.06.15.317
Younes Zahedi; Mohammad Javad Varidi; Mahdi Varidi
Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour
Volume 2, Issue 2, September 2013, Pages 121-138
10.22101/JRIFST.2013.09.16.222
Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammadjavad Varidi
Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE
Volume 2, Issue 1, July 2013, Pages 17-36
10.22101/JRIFST.2013.07.03.212
H. Baghaei; M.J. Varidi; Mehdi Varidi; Z. Es´haghi
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