Research and Innovation in Food Science and Technology
Volume & Issue: Volume 10, Issue 4, January 2022, Pages 341-438
The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp
Pages 341-350
10.22101/JRIFST.2021.247462.1183
Tarek Gamal Abedelmaksoud; Mohammad Ali Hesarinejad; Behdad Shokrollahi Yancheshmeh
Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans
Pages 350-358
10.22101/JRIFST.2021.258117.1202
Zahra Elahianfiroz; Majid Baserisalehi; Masood Ghane
Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene
Pages 359-368
10.22101/JRIFST.2021.256513.1199
Maryam Gharghi; Nima Bahador; Abbas Rowshan-Ghasrodashti
Stability Enhancement of Natural Food Colorants- A Review
Pages 369-388
10.22101/JRIFST.2022.277772.1235
Azadeh Ranjbar Nedamani
The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition ofAspergillus flavus
Pages 389-398
10.22101/JRIFST.2022.271641.1227
Sara Amiri Hooseini; Nader Habibi
Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.)
Pages 399-412
10.22101/JRIFST.2021.295188.1256
Tran Thien Hien; Thanh Tran Truc; Nguyen Van Muoi
Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread
Pages 413-426
10.22101/JRIFST.2022.299777.1271
Mohammad Gorizpa; Fereshte Bahmanyar; Leila Mirmoghtadaie; Faezeh Shafaei
Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey
Pages 427-438
10.22101/JRIFST.2021.295084.1258
Tri Nhut Pham; Hoang Thien Le; Quang Vinh Nguyen; Quoc Toan Tran; Minh Phat Tran
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