Research and Innovation in Food Science and Technology

Author Index

A

  • Aalami, M. Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012, Pages 23-38]
  • Abbasi, S. Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012, Pages 139-152]
  • Abbasi, S. Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2013, Pages 229-240]
  • Abbasi, S. Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012, Pages 199-218]
  • Afsharian, S. Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012, Pages 175-186]
  • Aidani, E. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]
  • Alami, M. The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012, Pages 219-228]
  • Alemzadeh, I. Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012, Pages 11-22]
  • Aminlari, L. Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2013, Pages 273-282]
  • Amiri Aghdaei, S.S. Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012, Pages 23-38]
  • Arefhosseini, S.R. The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012, Pages 153-164]
  • Asghari Jafarabadi, M. The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012, Pages 153-164]
  • Azadmard-Damirchi, S. Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012, Pages 75-86]
  • Azaribeh, M. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]

B

  • Bakhshabadi, H. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]
  • Barzegar, L. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]

D

  • Dadpour, M. Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012, Pages 23-38]

E

  • Elhami Rad, A. H. Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012, Pages 39-46]
  • Eskandari, M.H. Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2013, Pages 273-282]
  • Eynafshar, S. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2013, Pages 241-254]
  • Eynafshar, S. The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2013, Pages 283-294]
  • Ezzatpanah, H.R. Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012, Pages 199-218]

F

  • Fahimdanesh, M. Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012, Pages 165-174]

G

  • Ghaderi, A. Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012, Pages 139-152]
  • Ghanbarzadeh, Babak Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2013, Pages 255-272]
  • Ghobadi Dana, M. Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012, Pages 99-116]
  • Ghodsvali, A. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]
  • Ghorbani, M. Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012, Pages 87-98]
  • Ghorbani, M. The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012, Pages 219-228]

H

  • Haddad-Khodaparast, M. H. Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012, Pages 75-86]
  • Hamidi, Z. Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012, Pages 139-152]
  • Hamishekar, H. Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2013, Pages 255-272]
  • Hatef Salmanian, A. Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012, Pages 99-116]
  • Hosseini, A. Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2013, Pages 273-282]
  • Hosseini Nezhad, M. Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012, Pages 39-46]

I

  • Irajifar, M. Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012, Pages 165-174]

J

  • Jaderi, Z. Lethal and inhibitory effects of titanium oxide (TiO2) nanoparticles on harmful microorganisms of food [Volume 1, Issue 1, 2012, Pages 47-60]
  • Jamshidi, A. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]

K

  • Kamali, A. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2013, Pages 241-254]
  • Khomeiri, M. Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012, Pages 23-38]
  • Khomeiri, M. Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012, Pages 87-98]
  • Khomeiri, M. The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012, Pages 219-228]
  • Khoshmanzar, M. Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2013, Pages 255-272]
  • Koocheki, A. Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012, Pages 175-186]
  • Kouchak yazdi, Z. Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012, Pages 11-22]
  • Koushki, F. Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012, Pages 61-74]

L

  • Lashkari, F. Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012, Pages 187-198]

M

  • Maghsoudlou, A. Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012, Pages 87-98]
  • Maghsoudlou, Y. Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012, Pages 87-98]
  • Maleki, G. Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012, Pages 1-10]
  • Maleki, G. Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012, Pages 117-128]
  • Maleki, G. Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012, Pages 187-198]
  • Mamashloo, S. The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012, Pages 219-228]
  • Maskooki, A. Lethal and inhibitory effects of titanium oxide (TiO2) nanoparticles on harmful microorganisms of food [Volume 1, Issue 1, 2012, Pages 47-60]
  • Maskooki, A. Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012, Pages 75-86]
  • Milani, J. Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012, Pages 117-128]
  • Mirzaei, H. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]
  • Moetamedzadegan, A. Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012, Pages 187-198]
  • Mohammadi, M. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]
  • Mohammadzade Milani, J. Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012, Pages 1-10]
  • Mohammadzade Milani, J. Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012, Pages 187-198]
  • Mohtadi Niya, J. The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012, Pages 153-164]
  • Mokhtarian, M. Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012, Pages 61-74]
  • Mortazavi, A. Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012, Pages 175-186]
  • Mortazavi, S. A. Lethal and inhibitory effects of titanium oxide (TiO2) nanoparticles on harmful microorganisms of food [Volume 1, Issue 1, 2012, Pages 47-60]

N

  • Nahardani, M. Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012, Pages 39-46]
  • Niazmand, R. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2013, Pages 241-254]
  • Niazmand, R. The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2013, Pages 283-294]

P

  • Peighambari, S.Y. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]

R

  • Rahmanifarah, K, Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]
  • Rezaei, R. Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012, Pages 23-38]
  • Rezayi Mokarram, R. Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2013, Pages 255-272]
  • Rostamian, M. Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012, Pages 117-128]
  • Rostamzad, H. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]

S

  • Sadeghi Mahoonak, A. The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012, Pages 219-228]
  • Saeidiasl, M.R. Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012, Pages 165-174]
  • Shabanpour, B. Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2013, Pages 295-306]
  • Shaddel, R. Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012, Pages 75-86]
  • Sharayei, P. Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2013, Pages 241-254]
  • Sharayei, P. The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2013, Pages 283-294]
  • Sharif, A. Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012, Pages 75-86]
  • Sheikhshoaei, F. Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2013, Pages 229-240]
  • Shoormij, M. The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2013, Pages 283-294]
  • Sowti, M. Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2013, Pages 255-272]

T

  • Tabatabaie yazdi, F. Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012, Pages 175-186]
  • Tolouie, H. The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012, Pages 153-164]

Y

  • Yakhchali, B. Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012, Pages 99-116]
  • Yousefi, F. Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012, Pages 199-218]

Z

  • Ziaiifar, A. Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012, Pages 129-138]