Research and Innovation in Food Science and Technology
Keywords = Stability
Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves
Volume 11, Issue 1, June 2022, Pages 55-66
10.22101/JRIFST.2022.324723.1317
Maryam Azizkhani; Ramazan Ebrahim Khasi
Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment
Volume 10, Issue 3, December 2021, Pages 299-310
10.22101/JRIFST.2021.309960.1286
Reza Karazhian; Maryam Ameri; Najme Gord Noshahri; Ahmad Ehtiati
Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production
Volume 7, Issue 3, October 2018, Pages 255-268
10.22101/JRIFST.2018.10.20.732
Akram Pezeshky Najafabadi; Fattemeh sadat Hashemi; Afra Marandi; Khadije Gharedaghi; Seyed Hosein Jalali
Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability
Volume 4, Issue 4, January 2016, Pages 299-314
10.22101/JRIFST.2016.01.30.442
Akram Pezeshky; Babak Ghanbarzadeh; Hamed Hamishehkar; Mohammad Moghadam; Isa Fathollahi
Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation
Volume 4, Issue 4, January 2016, Pages 365-382
10.22101/JRIFST.2016.01.30.447
Sahra Bashiri; Babak Ghanbarzadeh; Hamed Hamishekar; Jalal Dehghannya
Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids
Volume 1, Issue 4, March 2013, Pages 229-240
10.22101/JRIFST.2013.03.15.141
F. Sheikhshoaei; S. Abbasi
The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit
Volume 1, Issue 3, December 2012, Pages 219-228
10.22101/JRIFST.2012.12.20.136
S. Mamashloo; A. Sadeghi Mahoonak; M. Ghorbani; M. Alami; M. Khomeiri
)