Research and Innovation in Food Science and Technology

Author Index

A

  • Aalami, Mehran Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020, Pages 1-10]
  • Abbasi, Hajar Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020, Pages 189-202]
  • Ajam, Fahime The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2021, Pages 399-410]
  • Akbari, Ehsan Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020, Pages 27-40]
  • Akbarian, Mina The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020, Pages 237-254]
  • Alirezalu, Kazem The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]
  • Alishahi, Alireza The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020, Pages 175-188]
  • Alishahi, Alireza The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020, Pages 307-322]
  • Amiri, Mohammad Sadegh The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020, Pages 143-160]
  • Arianfar, Akram Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020, Pages 269-282]
  • Armin, Mohamad Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2021, Pages 375-388]
  • Asadi, Kimia A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2021, Pages 389-398]
  • Asefi, Narmela The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020, Pages 161-174]

B

  • Bahador, Nima Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2021, Pages 423-432]
  • Bahmani, Zabih alh Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2021, Pages 433-444]
  • Besharati, Maghsoud The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]

D

  • Daraei Garmakhany, Amir Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2021, Pages 411-422]
  • Davoudi Moghadam, Hediyeh Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020, Pages 255-268]

E

  • Ebrahimi, Mahmoud A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2021, Pages 389-398]
  • Elhamirad, Amir-Hossein Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2021, Pages 375-388]
  • Es'haghi, Zarrin Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020, Pages 255-268]
  • Eshaghi, Mohammadreza The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020, Pages 99-112]

F

  • Fahim, Hoda Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020, Pages 295-306]
  • Falahchay, Sara Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2021, Pages 423-432]
  • Farmani, Jamshid Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2021, Pages 433-444]
  • Fooladi, Ebrahim A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2021, Pages 389-398]

G

  • Ghane, Masood Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2021, Pages 423-432]
  • Ghodsi Sheikhjan, Mitra Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020, Pages 41-56]
  • Ghods Rohani, Mohsen Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020, Pages 283-294]
  • Ghorbani, Mohammad Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020, Pages 1-10]
  • Ghorbani, Zahra The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020, Pages 203-220]
  • Goli, Mohammad Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020, Pages 85-98]
  • Goli, Mohammad Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2021, Pages 363-374]

H

  • Hajinezhad, Somayeh Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020, Pages 27-40]
  • Hakimzadeh, Vahid Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020, Pages 323-338]
  • Hasanzade, Shamim Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2021, Pages 433-444]
  • Heidari Majd, Mojtaba Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2021, Pages 411-422]
  • Hesari, Javad The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]

J

  • Jafraian Asl, Parisa Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2021, Pages 351-362]
  • Jannat, Behrooz Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020, Pages 339-350]
  • Jooyandeh, Hossein Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020, Pages 41-56]

K

  • Kadkhodaee, Rassoul The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020, Pages 127-142]
  • Kakaei, Kowsar Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020, Pages 41-56]
  • Kashaninejad, Morteza Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020, Pages 283-294]
  • Kashi, Maryam Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020, Pages 339-350]
  • Kaveh, Mona The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020, Pages 113-126]
  • Khalilian Movahhed, Mohammad The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020, Pages 237-254]
  • Khosravi, Elham The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020, Pages 203-220]
  • Koocheki, Arash The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020, Pages 237-254]
  • Koocheki, Arash Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020, Pages 11-26]
  • Koohsari, Hadi The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2021, Pages 399-410]

M

  • Mahdian, Elham Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020, Pages 269-282]
  • Malayeri, Haidar The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]
  • Maleki, Ramin The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020, Pages 161-174]
  • Mazaheri Tehrani, Mostafa A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020, Pages 73-84]
  • Milani, Elnaz The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020, Pages 237-254]
  • Mirchouli Borazgh, Abdolreza A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020, Pages 73-84]
  • Mirsadeghi, Hojat The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020, Pages 175-188]
  • Modarres, Masoomeh The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020, Pages 113-126]
  • Mogharabi, Atoosa The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020, Pages 203-220]
  • Mohamadi Alasti, Fariba The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020, Pages 161-174]
  • Mohammadi, Yasamin The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020, Pages 99-112]
  • Mohammadi-Sani, Ali The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020, Pages 127-142]
  • Mohebbi, Mohebbat The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020, Pages 237-254]
  • Mohebbi, Mohebbat Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020, Pages 11-26]
  • Mokhtarian, Mohsen Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2021, Pages 411-422]
  • Molaveisi, Mohammad Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva [Volume 9, Issue 1, 2020, Pages 57-72]
  • Mortazavi, Seyed Ali A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020, Pages 73-84]
  • Moshtaghi, Sepideh Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020, Pages 85-98]
  • Motamedzadegan, Ali Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020, Pages 295-306]
  • Mousakhani-Ganjeh, Hamidreza Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2021, Pages 363-374]

N

  • Najaf Najafi, Masoud The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020, Pages 127-142]
  • Naji-Tabasi, Sara Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020, Pages 269-282]
  • Naji-Tabasi, Sima Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020, Pages 269-282]
  • Nakhaei, Niloofar A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2021, Pages 389-398]
  • Nemati, Sara The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020, Pages 127-142]
  • Nemati, Zabihollah The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]
  • Niazmand, Razieh Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020, Pages 27-40]
  • Niazmand, Razieh Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2021, Pages 351-362]
  • Noshad, Mohammad Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020, Pages 41-56]
  • Nowrouzi, Samira Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020, Pages 283-294]

O

  • Ojagh, Mahdi The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020, Pages 175-188]

P

  • Pourashouri, Parastoo The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020, Pages 175-188]
  • Pourashouri, Parastoo The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020, Pages 307-322]
  • Pourdavoud, Zeynab Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020, Pages 189-202]

R

  • Rajaei, Peyman The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020, Pages 99-112]
  • Rashidi, Hassan Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020, Pages 283-294]
  • Razavi, Razieh Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020, Pages 295-306]
  • Razavi, Seyed Mohammad Ali A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020, Pages 73-84]
  • Razavi, Seyed Mohammad Ali The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020, Pages 143-160]
  • Razavizadeh, Bi Bi Marzieh Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020, Pages 27-40]

S

  • Sadeghi Mahoonak, Alireza Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020, Pages 1-10]
  • Samaei, Seyedeh Parya Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020, Pages 1-10]
  • Sarabi-Jamab, Mahbobeh The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020, Pages 113-126]
  • Sarabi-Jamab, Mahbobeh Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020, Pages 255-268]
  • Seiiedlou Heris, Seiied Sadegh The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020, Pages 161-174]
  • Shabanpour, Bahareh The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020, Pages 307-322]
  • Shahidi, Fakhri Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020, Pages 255-268]
  • Shahidi Noghabi, Mostafa Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva [Volume 9, Issue 1, 2020, Pages 57-72]
  • Shayanmehr, Mohamad-Reza Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2021, Pages 375-388]
  • Sherazi, Syed Tufail Hussain Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2021, Pages 351-362]

T

  • Tabatabaei Yazdi, Farideh Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020, Pages 255-268]
  • Taghani, Tahereh The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020, Pages 307-322]
  • Talebpour, Zahra Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020, Pages 339-350]

Y

  • Yaghoubi, Milad The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020, Pages 221-236]
  • Yekta, Matina Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020, Pages 323-338]
  • Yousefi, Hossein Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020, Pages 295-306]

Z

  • Zaerzadeh, Elham Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2021, Pages 411-422]
  • Zamani, Zahra The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020, Pages 143-160]
  • Zamindar, Nafiseh The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020, Pages 203-220]