Research and Innovation in Food Science and Technology

Author Index

A

  • Abedelmaksoud, Tarek Gamal The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2022, Pages 341-350]
  • Alamatian, Samaneh The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021, Pages 11-28]
  • Alizadeh Behbahani, Behrooz Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Alizadeh Behbahani, Behrooz Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021, Pages 285-298]
  • Ameri, Maryam Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021, Pages 299-310]
  • Amiri Hooseini, Sara The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2022, Pages 389-398]
  • Amiryousefi, Mohammad Reza Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021, Pages 141-154]
  • Anvar, Seyed Amir Ali A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021, Pages 181-198]
  • Arianfar, Akram Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021, Pages 249-260]
  • Asefi, Narmela Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021, Pages 169-180]

B

  • Bahador, Nima Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene [Volume 10, Issue 4, 2022, Pages 359-368]
  • Bahmanyar, Fereshte Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2022, Pages 413-426]
  • Bakhoda, Hosein Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss [Volume 10, Issue 1, 2021, Pages 59-70]
  • Baserisalehi, Majid Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans [Volume 10, Issue 4, 2022, Pages 350-358]
  • Bolandy, Marzieh Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [Volume 10, Issue 1, 2021, Pages 43-58]

E

  • Ebrahimi Hemmati Kaykha, Mohsen Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Ebrahimi Hemmati Kaykha, Mohsen Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021, Pages 285-298]
  • Ebrahimzadegan, Samaneh Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021, Pages 169-180]
  • Ehtiati, Ahmad Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021, Pages 299-310]
  • Elahianfiroz, Zahra Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans [Volume 10, Issue 4, 2022, Pages 350-358]
  • Eslamizad, Samira Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial [Volume 10, Issue 1, 2021, Pages 95-106]

F

  • Farokhpour, Farokh Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021, Pages 83-94]

G

  • Ghaffary, Samane Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [Volume 10, Issue 1, 2021, Pages 43-58]
  • Ghane, Masood Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans [Volume 10, Issue 4, 2022, Pages 350-358]
  • Gharghi, Maryam Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene [Volume 10, Issue 4, 2022, Pages 359-368]
  • Ghasemisepro, Nafiseh Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021, Pages 261-272]
  • Ghodsi Sheikhjan, Mitra Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Ghorani, Behrouz Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021, Pages 235-248]
  • Goli, Mohammad Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021, Pages 311-324]
  • Gord Noshahri, Najme Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021, Pages 299-310]
  • Gorizpa, Mohammad Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2022, Pages 413-426]

H

  • Habibi, Nader The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus [Volume 10, Issue 4, 2022, Pages 389-398]
  • Hakimzadeh, Vahid Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021, Pages 249-260]
  • Hashemi, Sahar Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021, Pages 29-42]
  • Hesarinejad, Mohammad Ali The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2022, Pages 341-350]
  • Hien, Tran Thien Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2022, Pages 399-412]
  • Honarvar, Masoud Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021, Pages 199-216]

J

  • Jafarian Asl, Parisa Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021, Pages 1-10]
  • Jahadi, Mahshid Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021, Pages 261-272]
  • Jahani, Moslem Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021, Pages 1-10]
  • Jamdar, Fahimeh Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021, Pages 127-140]
  • Jooyandeh, Hossein Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Jooyandeh, Hossein Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021, Pages 285-298]

K

  • Karazhian, Reza Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment [Volume 10, Issue 3, 2021, Pages 299-310]
  • Kashaninejad, Morteza Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [Volume 10, Issue 1, 2021, Pages 43-58]
  • Kashaninejad, Morteza Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021, Pages 155-168]
  • Khademi Pour, Najmeh Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss [Volume 10, Issue 1, 2021, Pages 59-70]
  • Kobarfard, Farzad Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial [Volume 10, Issue 1, 2021, Pages 95-106]
  • Komijani, Meysam Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021, Pages 235-248]

L

  • Le, Hoang Thien Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2022, Pages 427-438]

M

  • Maleki, Ramin Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021, Pages 169-180]
  • Manzari Tavakoli, Maryam Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021, Pages 71-82]
  • Maqamikia, Hamideh Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021, Pages 249-260]
  • Mardani, Marie The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow [Volume 10, Issue 2, 2021, Pages 107-126]
  • Mirjalili, Mohammad Hossein Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021, Pages 71-82]
  • Mirmoghtadaie, Leila Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2022, Pages 413-426]
  • Mohebbi, Mohebbat The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021, Pages 11-28]
  • Mohebbi, Mohebbat Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers [Volume 10, Issue 3, 2021, Pages 235-248]
  • Mohebbi, Mohebbat Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021, Pages 141-154]
  • Mokhtarian, Mohsen Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021, Pages 273-284]
  • Momen-nezhad, Mehdi The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021, Pages 11-28]
  • Mooraki, Nargess Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021, Pages 199-216]
  • Mortazavi, Seyed Ali Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021, Pages 127-140]
  • Muoi, Nguyen Van Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2022, Pages 399-412]

N

  • Naderi, Nima Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial [Volume 10, Issue 1, 2021, Pages 95-106]
  • Nejad Ebrahimi, Samad Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021, Pages 71-82]
  • Nguyen, Quang Vinh Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2022, Pages 427-438]
  • Niazmand, Razieh Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS [Volume 10, Issue 1, 2021, Pages 1-10]
  • Niazmand, Razieh The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow [Volume 10, Issue 2, 2021, Pages 107-126]
  • Norooz, Manoochehr Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt [Volume 10, Issue 3, 2021, Pages 311-324]
  • Noshad, Mohammad Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Noshad, Mohammad Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period [Volume 10, Issue 3, 2021, Pages 285-298]
  • Nowruzi, Bahareh A Review of Phycobiliproteins of Cyanobacteria: Structure, Function and Industrial Applications in Food and Pharmaceutical Industries [Volume 10, Issue 2, 2021, Pages 181-198]

P

  • Pasban Noghabi, Vahid Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021, Pages 325-340]
  • Pham, Tri Nhut Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2022, Pages 427-438]

R

  • Rahmati Joneidabad, Mostafa Increasing the Microbial and Oxidative Stability of Buffalo Meat using a Bioactive Edible Coating Based on Cordia myxa Fruit Mucilage and Citrus sinensis Eessential Oil [Volume 10, Issue 2, 2021, Pages 217-234]
  • Rajabzade, Qadir Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021, Pages 249-260]
  • Ranjbar Nedamani, Azadeh Stability Enhancement of Natural Food Colorants- A Review [Volume 10, Issue 4, 2022, Pages 369-388]
  • Rashidi, Hassan Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method [Volume 10, Issue 1, 2021, Pages 43-58]
  • Razavi, Seyed Mohammad Ali Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration [Volume 10, Issue 2, 2021, Pages 155-168]
  • Razavizadeh, Bibi Marzieh Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021, Pages 29-42]
  • Rezadoost, Hassan Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method [Volume 10, Issue 1, 2021, Pages 71-82]
  • Rezaei, Zeinab Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule [Volume 10, Issue 2, 2021, Pages 141-154]
  • Roomiani, Laleh Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021, Pages 83-94]
  • Rowshan-Ghasrodashti, Abbas Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene [Volume 10, Issue 4, 2022, Pages 359-368]

S

  • Saberian, Hamed Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink [Volume 10, Issue 3, 2021, Pages 325-340]
  • Sadeghii, Samar Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet [Volume 10, Issue 2, 2021, Pages 199-216]
  • Saeedi Asl, Mohamad Reza Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021, Pages 127-140]
  • Seiiedlou Heris, Seiied Sadegh Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [Volume 10, Issue 2, 2021, Pages 169-180]
  • Shafaei, Faezeh Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread [Volume 10, Issue 4, 2022, Pages 413-426]
  • Shahidi Noghabi, Mostafa Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021, Pages 29-42]
  • Shahidi-Noghabi, Mostafa Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants [Volume 10, Issue 3, 2021, Pages 249-260]
  • Sharifan, Anoushe Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss [Volume 10, Issue 1, 2021, Pages 59-70]
  • Sharifi, Akram Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers [Volume 10, Issue 2, 2021, Pages 127-140]
  • Shokrollahi Yancheshmeh, Behdad The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp [Volume 10, Issue 4, 2022, Pages 341-350]

T

  • Tavakoli, Sheyda Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [Volume 10, Issue 3, 2021, Pages 273-284]
  • Torabi, Sajjad Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor [Volume 10, Issue 3, 2021, Pages 261-272]
  • Tran, Minh Phat Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2022, Pages 427-438]
  • Tran, Quoc Toan Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey [Volume 10, Issue 4, 2022, Pages 427-438]
  • Truc, Thanh Tran Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) [Volume 10, Issue 4, 2022, Pages 399-412]

V

  • Varidi, Mehdi The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces [Volume 10, Issue 1, 2021, Pages 11-28]

Y

  • Yazdanpanah, Hassan Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial [Volume 10, Issue 1, 2021, Pages 95-106]
  • Yeganehzad, Samira The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow [Volume 10, Issue 2, 2021, Pages 107-126]
  • Yeganehzad, Samira Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method [Volume 10, Issue 1, 2021, Pages 29-42]

Z

  • Zarinabadi, Sorosh Experimental Investigation of Fish Fillet Drying Process using IR Radiation [Volume 10, Issue 1, 2021, Pages 83-94]