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


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


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


Maryam Gharghi; Nima Bahador; Abbas Rowshan-Ghasrodashti

Stability Enhancement of Natural Food Colorants- A Review

Pages 369-388


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


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


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


Mohammad Gorizpa; Fereshte Bahmanyar; Leila Mirmoghtadaie; Faezeh Shafaei

Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey

Pages 427-438


Tri Nhut Pham; Hoang Thien Le; Quang Vinh Nguyen; Quoc Toan Tran; Minh Phat Tran